<img src="http://images.mid-day.com/images/images/2014/feb/07cook.jpg" alt="" />
Roasted mushrooms and mixed vegetables salad
Ingredients:&nbsp;For salad &gt; 1 packet (200 gms) mushrooms
&gt; 6 to 8 baby corn
&gt; Half a head of broccoli
&gt; 1 zucchini, 6 inches long
&gt; Half a head of red cabbage
<img src="http://images.mid-day.com/images/images/2014/feb/07salad.jpg" alt="" />
For dressing &gt; 1 tbsp flax seeds
&gt; 1 garlic clove
&gt; 1 tsp fresh lime juice or more to taste
&gt; Salt to taste
&gt; Freshly ground black pepper to taste
Method:&nbsp;Salad &gt; Clean the mushrooms and cut them into halves.&gt; 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.)
&gt; 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.
&gt; Wash the baby corn and cut them into thin slices.
&gt; Bring a pan of water to a boil over high heat. Add the baby corn and boil for 2 minutes.
&gt; Remove from heat, cover and leave the baby corn in the hot water.
&gt; Wash the broccoli and cut it into 1-inch florets. Add the florets to the pan containing the baby corn.
&gt; Wash the zucchini, and cut it lengthwise into quarters. Do not peel it. Dice the quarters into 1-inch pieces.
&gt; Put the zucchini into the same pan of hot water (but about 5 minutes after the pan was removed from the heat).
&gt; Drain the vegetables after another 5 minutes. The broccoli and the zucchini should still be crunchy. Leave them in a colander to drain thoroughly.
&gt; Wash and cut the red cabbage into 1-inch bits. Set aside.
Dressing &gt; Roast the flax seeds on a tava or griddle over low heat, till they are fragrant. Remove and set aside to cool.
&gt; Crush the garlic clove with the back of a spoon and separate the strands slightly.
&gt; Place it in a small bowl with the lime juice, salt and pepper. Mix well and set aside for 15 minutes.
&gt; To assemble the salad
&gt; Put the mushrooms and drained vegetables in a salad bowl and toss gently.
&gt; Sprinkle the roasted flax seeds on top.
&gt; Add the red cabbage and lastly pour the salad dressing on top.
&gt; Mix well but gently and serve immediately.
Corn daliya laddoos
Ingredients: &gt; Organic corn daliya 200 grams
&gt; Jaggery 1 cup
&gt; Green cardamoms 20 to 25
&gt; Extra virgin coconut oil
<img src="http://images.mid-day.com/images/images/2014/feb/07laddu.jpg" alt="" />
Method: &gt; Soak the corn daliya overnight.
&gt; In the morning, wash the daliya and steam for 20 to 25 minutes.
&gt; Grate the jaggery. De-seed the cardamoms and crush the seeds lightly.
&gt; Melt the jaggery, add the rest of the ingredients.
&gt; Cook till the mixture thickens then quickly make into laddoos and keep aside to cool.
&gt; Enjoy this healthy version of the traditional boondi laddoos.
Okra pulao
Ingredients: &gt; 1 cup whole okras
&gt; 1 cup chopped red, green and yellow peppers
&gt; 2 cups cooked brown rice
&gt; 1 tbsp cumin seeds
&gt; 1 tbsp fennel seeds
&gt; 1 tsp red chilli powder
&gt; Salt taste
&gt; 1 tbsp olive oil
<img src="http://images.mid-day.com/images/images/2014/feb/07pulao.jpg" alt="" />
Method: &gt; Remove the head and ends of the okras.
&gt; 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).&nbsp;
&gt; When the vegetables are cooked, add two cups of cooked brown rice and toss everything together.
&gt; Cover the pot for two minutes on low heat and then serve hot.

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

Dishing up healthy treats with Anuradha Sawhney

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Dishing up healthy treats with Anuradha Sawhney

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