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Good sattva: Vegetarian and vegan Indian dishes

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At Sattvic, DB resident Suveera Sharma teaches students how to prepare nourishing and delicious vegetarian and vegan Indian dishes. Try this Ayurvedic approved meal, for a taste of what you could be learning in class.

Vegetarian Kebabs
Serves 4

• 8 mint leaves
• 5 rose petals
• 1 green chilli
• ½ inch fresh ginger
• 75 g cashew nuts
• 113 g kidney beans, cooked
• 75 g cottage cheese, well drained
• 2 medium potatoes, boiled and mashed
• 1 onion, sliced and caramelised
• 2 tbsp cornflour
• 1 tsp garam masala
• 1 tsp chaat masala, optional

Grind the mint leaves, rose petals, chilli, ginger and cashews together in a food processor to make a coarse mixture. Add the kidney beans and blend again. Next, place the kebab mixture in a large mixing bowl. Add the remaining ingredients, and knead well to make a dough. Divide the mixture into 8 equal portions. Shape the portions into circular discs and place them in a preheated pan, greased with oil. Drizzle a few drops of oil over the kebabs and fry them on both sides until lightly crisp. Serve piping hot with mint and coriander chutney.

Mint and Coriander Chutney
Serves 4

good sattva

• Mint leaves, small bunch
• Coriander leaves, small bunch
• 1 green chilli
• ½ inch fresh ginger
• ½ medium-sized onion
• 1 lemon, juice only
• 1 tsp sugar

Chop the mint, coriander, green chilli, ginger and onion. Put in a blender and add the lemon juice and sugar. Season to taste with a little salt. Add about 4 tbsp of water and blend all the ingredients together.

Spiced Buttermilk
Serves 4

good sattva

• ¼ inch fresh ginger
• 1 green chilli (optional)
• 8 mint leaves
• 177 ml plain yoghurt
• ¼ tsp ground cumin
• ¼ tsp ground black pepper

Grate the ginger, and finely chop the chilli and mint. Next, combine all the ingredients in a large bowl with 710 ml of water and mix using a hand blender until smooth. Season to taste with a little salt. Garnish with additional mint leaves and serve chilled.

At Sattvic, Suveera Sharma simplifies Indian cooking through easy-to-follow instructions and easy-to-find ingredients. She provides vegetarian and vegan cooking classes in DB for adults and kids (aged threeand- a-half years and up). Call 5689 1422 to find out more, or visit the Sattvic Facebook page to book a class with a 10% discount.

Photos by Baljit Gidwani – www.evoqueportraits.com

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