As a foodie enthusiast I often get lost browsing the web for new unusual recipes that will add to my cooking repertoire. Of late I have been leaning in (no reference to Sheryl Sandberg) to naturopathy and the nutritional value of using farm fresh ingredients. So in my recent search I came across a book by Anuradha Sawhney, an animal rights activist who has written a cookbook titled, the Vegan Kitchen, Bollywood Style. Curious I explored it further and found that she has collected 50 celebrity vegan recipes from around B-Town along with a short story around each recipe.  

Here is a recipe of Vidya Balan, of pumpkin and coconut curry from the cookbook. Perfect for the post Halloween party. If you do try it out, please post your feedback in the comments below. Happy Cooking!

Ingredients

500 gms red pumpkin

A lemon-sized ball of tamarind

½ tsp turmeric powder

A nut-sized ball of jaggery

Salt to taste

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.

Serve with steamed brown rice.

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Haldi Almond Milk ( from the book)

Ingredients: Fresh almond milk 2 cups (or any other non dairy milk of your choice), 1 tsp fresh grated ginger, 1 tsp organic haldi powder, ¼ tsp fresh ground organic cinnamon powder,¼ tsp fresh organic cardamom powder, 1 tsp palm sugar or sweetener of your choice.

Method: In a heavy bottomed pan, heat the almond milk. Stir in the spices gently, making sure the milk does not boil over. Taste and adjust the seasoning. Drink up and sleep well. You can also have this drink at the start of the day instead of at night. Whichever time you choose, it’s a great way to start or end your day.

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