No less than 50 actors, singers, filmmakers, designers and other luminaries have contributed to a new book that caters to the growing vegan population of the country.
Titled The Vegan Kitchen: Bollywood Style!, the book has been compiled by well-known animal rights activist Anuradha Sawhney. It features recipes by the likes of John Abraham, Vidya Balan, Sonakshi Sinha, Sonam Kapoor and several others.
In a three-part series, we bring you their personal recipes for the healthiest breakfast, lunch and dinner you can cook at home.
Gulshan Grover’s Brown Rice Poha
Ingredients (for 2 servings)
1 cup beaten brown rice flakes
1 medium-sized onion, chopped small
2 green chillies
1 tsp oil (optional)
8-10 curry leaves
1/4 tsp black mustard seeds
1 tbsp roasted peanuts
n Salt to taste
Method
Put the rice flakes in a colander and rinse them under running water. Leave them in the colander to drain. Do not soak the rice flakes in water.
Chop the onion fine and slit the green chillies lengthwise.
Put a non-stick pan over low to moderate heat. When hot, add the oil (optional). Add the curry leaves and mustard seeds.
When the seeds splutter, add the onion and green chillies. Sauté for two to three minutes till the onions turn translucent.
Mix in the peanuts and rice flakes. Stir over high heat for one minute.
Taste and add salt.
Reduce the heat to low, cover the pan and cook for two minutes.
Remove from heat and serve hot.
David Dhawan’s Aloo Paratha
Ingredients (for 8 parathas)
5 medium-sized potatoes
2 medium-sized onions
2 green chillies
2 tbsp coriander leaves
1 tbsp dried pomegranate seeds
1 tsp roasted cumin powder or more to taste
1/2 tsp red chilli powder (optional)
Salt to taste
300 gms whole wheat flour
1 tbsp oil
Method
Scrub the potatoes and boil them till tender.
Cool and peel the potatoes. Chop roughly and place in a plate. Grate any bits that may not have cooked well.
Chop the onions finely.
Mince the green chillies and chop the coriander leaves.
Crush the pomegranate seeds coarsely.
Add all the prepared ingredients to the chopped potatoes and mix.
Add the spice powder and salt. Mix till the ingredients are evenly distributed.
Sift the flour into a bowl. Add water, a little at a time and mix to make soft and firm dough. Knead thoroughly and set aside to rest for 30 minutes.
Knead again.
Divide the filling and dough into 8 balls n Roll a ball of dough on a lightly floured surface into a 4” round chapatti.
Put a ball of filling in the centre of the chapatti.
Bring the edges of the dough over the filling to cover it. Shape into a ball again and press the top firmly to seal the filling.
Gently roll the ball again into a 4” round paratha, taking care that the filling does not leak out. n Put a tava or griddle over low to moderate heat. When hot, smear a little oil over it.
Place the paratha on it. Keep watch, and when the lower side starts to brown, brush a little oil on top and turn it over. Cook, till both sides are done. n Serve hot with mint chutney or mango pickle.
Method
Scrub the potatoes and boil them till tender.
Cool and peel the potatoes. Chop roughly and place in a plate. Grate any bits that may not have cooked well.
Chop the onions finely.
Mince the green chillies and chop the coriander leaves.
Crush the pomegranate seeds coarsely.
Add all the prepared ingredients to the chopped potatoes and mix.
Add the spice powder and salt. Mix till the ingredients are evenly distributed.
Sift the flour into a bowl. Add water, a little at a time and mix to make soft and firm dough. Knead thoroughly and set aside to rest for 30 minutes.
Knead again.
Divide the filling and dough into 8 balls n Roll a ball of dough on a lightly floured surface into a 4” round chapatti.
Put a ball of filling in the centre of the chapatti.
Bring the edges of the dough over the filling to cover it. Shape into a ball again and press the top firmly to seal the filling.
Gently roll the ball again into a 4” round paratha, taking care that the filling does not leak out. n Put a tava or griddle over low to moderate heat. When hot, smear a little oil over it.
Place the paratha on it. Keep watch, and when the lower side starts to brown, brush a little oil on top and turn it over. Cook, till both sides are done. n Serve hot with mint chutney or mango pickle.
Wendell Rodricks’s Fruit Smoothie
Ingredients (4 servings)
2 cups apple juice
1 cup banana juice
1 cup orange juice
Juice of 2 lemons
Ground ginger and sweetener of choice to taste
Method
Blend all the ingredients, except the ginger and sweetener in a blender.
Taste and add ginger and sweetener. Blend again.
Serve chilled.