New Delhi, July 5 (IANSlife) An increasing number of Muslims are choosing vegan diets for a variety of reasons, mainly for health reasons and due to the impact it has on the environment and animals.Vegans are less likely to suffer from heart disease, cancer, and diabetes, all of which are major concerns in India.
Syed Muskaan Hassan,, Vegan Chef and Food Consultant, Tehseen Mehdifacilitator at SHARAN India, along with actor Sadaa Sayed, founder of the vegan Earthlings Cafe in Mumbai, share delectable Eid recipes for the upcoming festival.
Vegan Hyderabadi Biryani Using Mock Meat I Serves 5
Adapted from a recipe by Syed Muskaan Hassan, Food Consultant and Vegan Cccchef
Ingredients
For the vegan curd
1 cup peanuts, soaked overnight and drained2 cups water5 green chilliesFor the vegan meat
2 cups vegan curd2 tbsp red chilli powder1 tsp turmeric powder2 tsp garam masala powder1½ Tbsp salt1 tsp coriander powder½ bunch of mint leaves, chopped½ bunch of coriander leaves, chopped6 onions, finely cut and fried until golden brown10 green chillies, ground into a pasteJuice of 4 lemons250 g vegan meat (of your choice)For the rice
250 g rice, soaked for 30 minutes and drained2 tsp cardamom pods½ stick cinnamon2 tsp cloves1 bay leaf2 tsp whole black peppercorns1 tsp caraway seedsTo garnish
Mint leaves, choppedCoriander leaves, choppedFried onionsJuice of 2 lemons½ cup vegetable oilMethod
For the vegan curd
* Add the soaked peanuts to a blender along with the fresh water and blend.Strain the mixture to get peanut milk.
* Pour the peanut milk into a saucepan and bring it to a boil.Cool for 20 minutes.
* Break the chillies in half and drop them into the peanut milk to curdle it.After the mixture thickens and sets, discard the chillies and whisk the curd well.
For the vegan meat
* Mix all the ingredients together except the vegan meat.Add the vegan meat and mix well.Set aside for 4 hours.
* Add the mixture to a pressure cooker and cook for 6 whistles.
For the rice
* Add the water and spices to a deep pot and bring to a boil.
* Add the rice and simmer until semi-cooked.(Because this is dum biryani, it’ll become soft and break if the rice is completely cooked.
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To assemble the biryani
* In a large wok, add the cooked mock meat first, followed by the rice.
* Garnish with the mint and coriander leaves and the fried onions.
* Pour the lemon juice and the vegetable oil over the top.
* Close the lid tightly and cook over a medium flame for 25 minutes.
Vegan Shammi Kebab I Serves 3-4
Adapted from a recipe by Tehseen Mehdi, Facilitator at SHARAN India
Ingredients
1 tbsp ginger-garlic paste1-2 green chillies, finely chopped1.5 cups soya granules, soaked in warm water, drained, squeezed dry, and shredded in a blender1 tsp garam masala powder¼-½ tsp red chilli powder
Rock salt, to taste
¼ cup roasted chana dal (dalia), powdered½ cup boiled black chickpeas (kala chana)1 large onion, finely chopped1-2 tsp finely chopped coriander leavesPeanut powder for coating (optional)Sliced onion rings and lemon wedges (to garnish)Method
* In a pan, saute the ginger-garlic paste and half the green chilli.
* Add the shredded soya, garam masala powder, red chilli powder, and salt.Mix well for 1-2 minutes.
* Allow to cool, then add the roasted chana dal powder and chickpeas and mash well.
* Add the onion, the rest of the green chilli, and the coriander leaves to the mixture.
* Shape into round, flat Shammi kebabs.Coat with peanut powder (optional).
Bake in an oven preheated to 180 degrees C or roast on a heated tawa until brown.
* Serve hot, garnished with sliced onion rings and lemon wedges.
Sheer Khurma I Serves 3-4
Adapted from a recipe by Sadaa Sayed, actor and founder of Earthlings Cafe, Mumbai
Ingredients
½ cup broken vermicelli (seviyan)2 Tbsp neutral oil (such as sunflower)1 Tbsp chopped cashews1 Tbsp sliced almonds1 Tbsp sliced pistachios1 Tbsp charoli (optional)1 Tbsp golden raisins2 cups soy or almond milk½ cup sugar½ tsp cardamom powder
Method
Roast the seviyan in 1 tablespoonful of the oil until golden brown.Set aside.Add the remaining oil to the same pan and roast the nuts, the charoli (if used), and the raisins for 3 or 4 minutes, continuously stirring over a low flame.
In a deeper pan, warm the soy or almond milk over medium heat.
Add the sugar and keep stirring until the milk starts to boil and the sugar is dissolved.Lower the flame and simmer for 5 minutes.
Add the roasted noodles and allow them to soften, for about 5 minutes – be careful not to overcook.Add the roasted nut mixture and the cardamom powder.
Mix well and cook for 2 minutes more.
Garnish with more nuts and serve hot or cold.
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