Anuradha Sawhney, the well known former functionary for PETA in India, has launched the country’s first ever vegan cookbook which consists of fifty vegan recipes from fifty Bollywood celebs. Interested? Then keep reading to learn how to make Sonam Kapoor’s Stir-Fried Potatoes & Vidya Balan’s Kerala Pachadi with Coconut!
Called, The Vegan Kitchen: Bollywood Style! -the book brings together recipes from some of the leading names from the world of Bollywood, fashion and music like Anupam Kher, Dilip Kumar, Gulshan Grover, Hema Malini, John Abraham, Mahesh Bhatt, Om Puri, R. Madhavan, Saira Banu, Sonakshi Sinha, Sonam Kapoor and Vidya Balan.
These stars tell you how it is possible to incorporate a delicious, healthy vegan diet with no cholesterol – in other words, one with no animal products – into your life.
Says Anuradha, “With appetizing photographs and tips on how to run a vegan kitchen, this book is the perfect marriage of taste, glamour and health vegan style!”
Sonam Kapoor’s Stir-Fried Potatoes:
Ingredients (Serves 3)
*3-4 medium-sized potatoes
*½ tsp oil (optional)
*1 tsp cumin seeds
*½ tsp turmeric powder
*1 tsp red chilli powder or to taste
Salt to taste
*½ to 1 tsp dried mango powder or to taste
*½ cup chopped coriander leaves
Method
*Scrub the potatoes thoroughly. Boil them till they are tender but firm.
*Peel the potatoes and cut into 1-inch cubes.
*Put a pan over moderate heat. Add the oil (optional). When hot, add the cumin seeds and sauté for 1-2 minutes.
*Add the cubed potatoes, turmeric powder and chilli powder.
*Reduce heat to low and toss, till the potatoes are well coated with the spices.
*Taste and mix in salt.
*Stir-fry for 3-4 minutes. Ensure that the potatoes do not stick to the bottom of the pan.
*Add the mango powder and coriander leaves. Give the potatoes a final stir and remove from heat.
*Serve hot.
Vidya Balan’s Kerala Pachadi with Coconut:
(Red Pumpkin with Coconut)
Ingredients (Serves 4):
*500 gms red pumpkin
*A lemon-sized ball of tamarind
*½ tsp turmeric powder
*A nut-sized ball of jaggery
*Salt to taste
For Coconut Paste
*2 tbsp grated dried coconut
*½ tsp mustard seeds
*1-2 green chillies
Tempering
*1 tsp oil (optional)
*¾ tsp mustard seeds
Method
*Peel the pumpkin and cut it into ½” cubes.
*Soak the tamarind in 1/3rd cup of water for 15 minutes. Squeeze the tamarind with your hand and press the juice through a strainer into a small bowl. Discard the residue in the strainer.
*Grind the coconut paste ingredients to a fine consistency. Set aside.
*Put the pumpkin in a pan with the tamarind juice, turmeric powder and jaggery.
*Place the pan over moderate-hot heat and boil, till the pumpkin is tender. When necessary, add some water so the pumpkin does
not burn.
*Taste and add salt.
*Add the coconut paste and give it a stir.
*Pour in 2 cups of water and bring to a boil.
*Heat the oil for tempering in a small pan (optional). Add the mustard seeds and when they splutter, pour the contents of the pan into the pumpkin.
*Give it a stir and remove from heat.