Anuradha Sawhney, author of the cookbook Back To The Basics, will be conducting a demo on Ayurvedic vegan cooking in Pune. She shares some healthy recipes for MiD DAY readers
Roasted mushrooms and mixed vegetables salad
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Ingredients: For salad
> 1 packet (200 gms) mushrooms
> 6 to 8 baby corn
> Half a head of broccoli
> 1 zucchini, 6 inches long
> Half a head of red cabbage
For dressing
> 1 tbsp flax seeds
> 1 garlic clove
> 1 tsp fresh lime juice or more to taste
> Salt to taste
> Freshly ground black pepper to taste
Method: Salad
> Clean the mushrooms and cut them into halves.> Put a papad roaster or non-stick tava or griddle on low heat. Carefully arrange the mushrooms on this in a single layer. (do it in batches if necessary.)
> Turn them occasionally, till they are cooked. They will release water, so be careful if using the papad roaster. Remove from heat and set aside.
> Wash the baby corn and cut them into thin slices.
> Bring a pan of water to a boil over high heat. Add the baby corn and boil for 2 minutes.
> Remove from heat, cover and leave the baby corn in the hot water.
> Wash the broccoli and cut it into 1-inch florets. Add the florets to the pan containing the baby corn.
> Wash the zucchini, and cut it lengthwise into quarters. Do not peel it. Dice the quarters into 1-inch pieces.
> Put the zucchini into the same pan of hot water (but about 5 minutes after the pan was removed from the heat).
> Drain the vegetables after another 5 minutes. The broccoli and the zucchini should still be crunchy. Leave them in a colander to drain thoroughly.
> Wash and cut the red cabbage into 1-inch bits. Set aside.
Dressing
> Roast the flax seeds on a tava or griddle over low heat, till they are fragrant. Remove and set aside to cool.
> Crush the garlic clove with the back of a spoon and separate the strands slightly.
> Place it in a small bowl with the lime juice, salt and pepper. Mix well and set aside for 15 minutes.
> To assemble the salad
> Put the mushrooms and drained vegetables in a salad bowl and toss gently.
> Sprinkle the roasted flax seeds on top.
> Add the red cabbage and lastly pour the salad dressing on top.
> Mix well but gently and serve immediately.
Corn daliya laddoos
Ingredients:
> Organic corn daliya 200 grams
> Jaggery 1 cup
> Green cardamoms 20 to 25
> Extra virgin coconut oil
Method:
> Soak the corn daliya overnight.
> In the morning, wash the daliya and steam for 20 to 25 minutes.
> Grate the jaggery. De-seed the cardamoms and crush the seeds lightly.
> Melt the jaggery, add the rest of the ingredients.
> Cook till the mixture thickens then quickly make into laddoos and keep aside to cool.
> Enjoy this healthy version of the traditional boondi laddoos.
Okra pulao
Ingredients:
> 1 cup whole okras
> 1 cup chopped red, green and yellow peppers
> 2 cups cooked brown rice
> 1 tbsp cumin seeds
> 1 tbsp fennel seeds
> 1 tsp red chilli powder
> Salt taste
> 1 tbsp olive oil
Method:
> Remove the head and ends of the okras.
> Cook the okra in the oil first, then add the different peppers and salt to taste. Add 1 tsp red chilli powder, 1 tbspwhole cumin and 1 tbsp fennel seeds).
> When the vegetables are cooked, add two cups of cooked brown rice and toss everything together.
> Cover the pot for two minutes on low heat and then serve hot.
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