Sweet Potato Halwa
>> 4 medium sized sweet potatoes
>> 1 tbsp rice bran oil (optional)
>> ¼ to ½ cup of raw sugar
>> 1/2 tsp cardamom powder
>> 1 cup soya milk
>> 1 tbsp sliced almonds with skin
>> 1 tbsp sliced cashews
>> ½ tbsp sliced pistachios
>> Peel, wash and cook the sweet potatoes till soft.
>> Mash and keep aside.
>> Heat the oil, if using, in a ceramic pan. If not, add the sweet potatoes and sauté for 2 to 3 minutes.
>> Now add the remaining ingredients, saving a few of the nuts for garnish, and mix well. Further, add ¾ cup of water.
>> Simmer on low flame for 2 to 3 minutes, stirring well.
>> Garnish with the remaining nuts and serve hot.
Time taken: 40 minutes
>> 250 gm raw cashews with their skin
>> 150 gm raw sugar
>> 1 tsp cardamom powder
>> Few pistachio shavings for garnish
>> Soak the cashewnuts overnight, and then blend to a fine paste. Avoid using water if possible. Add cardamom powder and keep aside.
>> Mix sugar in 1½ cups of water. Heat it, stirring continuously till you get a one string consistency.
>> Now, keeping the flame on low to medium, add the cashew blend into the cooked sugar and cook for about 10 minutes. Continue stirring constantly.
>> Once the mixture begins to turn into a ball, take it off the flame and spread flat onto a prepared thali.
>> Garnish with pistachio shavings, pressing them down a little so they stick to the barfi.
>> When cooled slightly, slice as required. Then let cool till firm to touch, before serving.
Time taken: 30 minutes
Gluten-free Coriander Wadis
>> 2 cups coriander leaves
>> 1 cup bajra flour
>> 2 tbsp brown rice flour
>> 2 tsp cumin powder
>> 5 to 7 garlic pods, chopped fine (optional)
>> 3 to 4 green chillies, chopped finely (use as per taste)
>> Salt to taste
>> Add all the ingredients except flour into a large bowl and mix with hands. Then add the flour and mix again. Roll into 1 inch thick and 5 inches long tubes.
>> Place in a steamer and steam for about 20 minutes till firm to the touch.
>> Cool on a wire rack. Then cut into half-inch thick roundels and cook in an air fryer or on a non stick griddle till crisp.
>> Serve hot with fresh onion chutney.
Time taken: 35 minutes
Recipes courtesy Anuradha Sawhney, author of The Vegan Kitchen: Bollywood Style!
Gluten-free Jowar halwa
>> 1 cup fine jowar (sorghum) dalia
>> 1 cup raw sugar
>> ¾ tsp cardamom seeds (crushed lightly)
>> 1 tbsp chopped almonds with skin
>> 1 tbsp black raisins
>> 2 tbsp rice bran oil (optional)
>> Roast the jowar dalia in a hot vessel till roasted well enough. Keep aside.
>> Heat oil, if using, and add the roasted dalia, 1.5 cups of water and sugar.
>> Bringing to the boil, stir well, cover and let simmer for a few minutes.
>> Stirring constantly, add the remaining ingredients once it starts to thicken.
>> Serve hot.
Time taken: 20 minutes