Sattvic Food Recipes for Special Occasions Main-course & Desserts
THAI CURRY WITH BROWN RICE
INGREDIENTS
SERVES 3-4
Thai Curry Paste
- 1 tablespoon coriander seeds
- 2 cloves
- 4 peppercorns
- 1 inch galangal, peeled and chopped
- 1.5 inch ginger, peeled and chopped
- 2 small green chilis, chopped
- 3 fresh kaffir lime leaves
- ½ cup water
- 2 lemongrass stems, pounded & chopped
- ½ cup fresh basil leaves
- ½ cup fresh coriander leaves
Vegetable Curry
- 1 cup chopped broccoli
- 1 cup chopped zucchini
- 1½ cup bell peppers (red, yellow, green)
- 3 chopped baby corns
- ¼ cup chopped & steamed sweet potato
- 2 cups thick coconut milk
- ½ tablespoon rock salt
- 1 tablespoon jaggery
- 2 tablespoons chopped and roasted peanuts for topping
Brown rice, cooked
PRE-PREPARATION
- Prepare thick coconut milk by blending 1 cup coconut with 1 cup water and then straining it.
PREPARATION METHOD
- Dry roast coriander seeds, cloves and black peppercorns together until coriander seeds turn dark brown.
- Blend the dry roasted mixture till it turns into a fine powder. In the same blender, add all the remaining ingredients of the thai curry paste (as given in the column on the left), and blend until you get a fine paste.
- Keep a pot on medium flame and add broccoli, zucchini, bell peppers, baby corn and Vz cup water to it. Let vegetables cook for 15-20 minutes, till they turn soft. After sweet potato is steamed, add it to the pot.
- Reduce the flame to low and pour the Thai green curry paste and jaggery also to the pot and mix well. Cover the lid for 5 minutes so all flavours come together.
- Turn off the stove and add coconut milk and salt. Mix well. Close the pot for another 10 minutes. Thai curry is ready,
- Top it with roasted and chopped peanuts. Serve it with brown rice.
MILLET UPMA
INGREDIENTS
SERVES 3-4
- 1 cup millet (barnyard, proso or foxtail)
- 3 cups water
- 1 cup green beans, finely chopped
- 1 cup carrot, finely chopped
- 1 cup peas
- ¼ cup coriander, finely chopped
Flavoring
- 2 teaspoons black mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons grated fresh ginger
- 2 tablespoons peanuts, chopped
- 15-20 curry leaves
- 2 small green chilis, finely chopped
- ½ teaspoon asafoetida powder
- 2 tablespoons lemon juice
- 2 ½ teaspoon rock salt
Garnish
- ½ tablespoon peanuts, crushed
Coconut Chutney
PRE-PREPARATION
- Soak the millets In water for 2-3 hours.
PREPARATION METHOD
- Dry roast the mustard seeds, cumin seeds, green chillies, ginger and peanuts in a pot for about 5-8 minutes.
- Then add curry leaves and roast for another minute.
- Add beans, carrots & peas to the pot & saute with roasted spices for 2 minutes.
- Add 2 cups of water to the pot and cover the lid to let the vegetables cook.
- After 15 minutes, add the soaked millets and asafoetida with one cup of water to the vegetables and stir. Cover the lid and let the millets cook with vegetables for the flavors to come together. Add more water if needed. Let it cook till there’s no more water left in the pot and the millets are cooked with vegetables.
- Switch off the stove and add lemon, salt & coriander. Stir well. Cover lid for another 2 mins to let the flavors come together.
- Garnish with roasted peanuts and coriander and serve with coconut chutney.
CHIA PUDDING
This pudding is super easy to prepare. Be sure to make this in advance so it has time to thicken up. Chia seeds were the food of the ancient Aztecs. They are great for post-workout. Also, this pudding is fully raw!
INGREDIENTS
SERVES 2-3, MAKES 500 ml
- 1 cup coconut milk
- 1 ½ tablespoon powdered jaggery
- ½ ripe banana
- 1/8 teaspoon rock salt
- 2 tablespoons chia seeds
- 1 cup chopped mixed fruits (such as banana, mango, grapes, pear, kiwi, orange, pomegranate, berries)
Garnish
- edible flowers (optional)
- fresh seasonal fruits
PRE-PREPARATION
PREPARATION METHOD
- Place coconut milk, jaggery, banana and salt into a blender and blend until smooth.
- Pour this mixture over chia seeds and let them soak for about 2 hours on the kitchen counter. The chia seeds will swell up and thicken the mixture.
- Add the chopped fruits to the chia seed mixture. Place the pudding in the refrigerator for 30 minutes before serving, to make it cold.
SATVIC KHEER
Can you imagine eating kheer that is healthy? No sugar, no milk, no ghee, just wholesome ingredients, straight from nature. Instead of fat laden pastries and cookies, serve your guests this healthy dessert. Tell them to guess what it’s made of & I promise, they’ll be surprised!
INGREDIENTS
SERVES 4-5, MAKES 1 litre
- 1 cup soaked almonds
- ½ cup quinoa
- 3½ cups water
- 6 tablespoons powdered jaggery
- ¼ teaspoon cardamom powder
- 20 strands of saffron (approx.)
- 1/8 teaspoon rock salt
Topping
- 1 tablespoon chopped almonds
- 1 tablespoon chopped pistachios
- 1 tablespoon raisins
PRE-PREPARATION
- Soak the almonds in water for about 6 hours. After soaking peel the almonds.
PREPARATION METHOD
- Place the quinoa in a saucepan with 2 cups of water and bring to a boil. Then, iet it simmer for about 45 minutes until the quinoa is fully cooked.
- Meanwhile, add the peeled almonds and 11/2 cups water to a blender and blend until smooth.
- Add jaggery, cardamom, saffron and salt and blend again.
- Pour this mixture in a bowl, add the boiled quinoa and stir well. This is your kheer.
- Place it in a refrigerator for at least 30 minutes. The quinoa will swell up & the kheer will get thick.
- Top it with almonds, pistachios & raisins and serve.
SATVIC GAJAR HALWA
INGREDIENTS
SERVES 6
- 4 cups finely shredded red carrots
- 20 strands of saffron
- 1/3 cup powdered jaggery
- 1 teaspoon green cardamom powder
- ¼ teaspoon rock salt
- 1 teaspoon lemon juice
Thick Coconut Milk
- ½ cup dessicated coconut
- ½ cup water
Date Paste
- ½ cup chopped dates, seedless
- ¼ cup warm water
Topping
- ¼ cup chopped almonds (soaked)
- ¼ cup chopped cashews (soaked)
- 2 tablespoons chopped pistachios
PREPARATION METHOD
- Place the grated carrots and saffron into a pan and cook on a medium flame for 30 minutes, fill the water is absorbed and carrots are soft.
- Meanwhile, prepare date paste by blending dates and warm water together until smooth.
- Prepare the thick coconut milk by blending coconut & water together. Sieve the mixture through a nut milk bag / muslin cloth & keep the liquid to be used later.
- Once carrots have cooked, reduce flame to low. Add jaggery and date paste to the pan and stir together for 30 seconds.
- Switch off the stove. Add the thick coconut milk, stir & immediately close the lid. Let the coconut milk cook from the heat inside the pan, not directly on flame.
- Add cardamom, lemon and salt, Stir.
- Add almonds, cashews and pistachios, Stir.
- Keep the halwa in the fridge for 30 minutes before serving, so that the flavors can bloom!
Tip Use red carrots to make this halwa. These carrots are available only in winter.
KULFI
Kulfi is a delicious Indian dessert. Many of us think that preparing ice cream at home is a difficult thing to do, but this recipe can be prepared within a few minutes, and you don’t even need an ice cream maker for it. The base of this kulfi is made of cashew and coconut.
INGREDIENTS
SERVES 2-3, MAKES 1/2 CUPS
Kulfi Ice Cream
- ½ cup soaked cashews
- 1 cup coconut malai
- ¼ cup jaggery, powdered
- 4 dates, seedless
- 1/3 cup coconut water
- 10 strands of saffron
- 1/8 teaspoon green cardamom powder
- 1/8 teaspoon rock salt
Topping
- 1 tablespoon chopped pistachios
PRE-PREPARATION
- Soak the cashews in water for about 6 hours.
PREPARATION METHOD
- Place all the ice cream ingredients in a blender and blend until smooth.
- Pour the mixture into a shallow glass dish or a steel container, and let it freeze for about 6 hours in the freezer.
- Before serving, let the ice cream thaw on a counter for 15-30 minutes, until it becomes soft enough to scoop.
- Top with chopped pistachios and serve.
PEANUT BUTTER ICE CREAM
This dessert is ultra creamy, nutty, sweet, and just the right amount of savory. Ask your friends to guess the ingredients and they’ll be surprised to know how it’s made!
INGREDIENTS
SERVES 3, MAKES 1 Vi cups
For Making Peanut Butter
For Making the ice Cream
- 6 dates, seedless
- ¼ cup water
- 4 frozen bananas
- 1 tablespoon peanut butter
- ½ tablespoon powdered jaggery
- 1/8 teaspoon rock salt
Topping
- 1 tablespoon almonds, chopped
- 1 tablespoon peanut butter
PRE-PREPARATION
- Take the bananas, peel, slice and put in the freezer for about 6 hours.
PREPARATION METHOD
For making peanut butter
- Heat a pan, add the peanuts and reduce flame to low. Roast peanuts while continuously stirring for 4-5 minutes.
- Transfer peanuts to a blender and blend for 2-3 minutes, till you get a creamy butter. You will feel it’ll never blend, but be patient! The peanuts will first convert into powder and then turn creamy. Do not add any water.
For making peanut butter ice cream
- Place the dates and water in a blender and blend till a paste is formed.
- Add the frozen bananas, peanut butter, jaggery and salt to the date paste & blend again until smooth.
- Scoop out the ice cream into bowls. Top with almonds and peanut butter and serve immediately.
SATVIC LADOO
INGREDIENTS
MAKES 12 LADOOS
- 1 dry coconut (gola)
- 2 tablespoon almond butter
- 2 tablespoons powdered jaggery
- 2 tablespoons soaked almonds, chopped
- 2 tablespoons dry rose petals
*How to make almond butter?
- Dry roast almonds in a saucepan over medium flame for 5-7 minutes, stirring in between. Let the almonds cool.
- Transfer them to a high-speed blender. Blend until creamy, pausing to scrape down the sides as necessary. You will feel it’ll never blend, but be patient! The almonds will first convert into powder and then turn creamy. If the mixture gets too hot along the way, stop and let it cool for a few minutes.
- Transfer it to a jar. Store in the refrigerator for up to 1 week.
PREPARATION METHOD
- Break the dry coconut into pieces and then shred it finely.
- Transfer the shredded coconut to a high-speed blender. Blend until creamy, pausing to scrape down the sides as necessary. You will feel it’ll never blend, but be patient! The coconut will first convert into powder and then turn soft and buttery. It usually takes 5-7 minutes of blending. If the mixture gets too hot along the way, stop and let it cool for a few minutes.
- Add this coconut butter to a bowl, along with the almond butter, jaggery, chopped almonds & rose petals. Mix it well using your hands.
- Shape this batter into small ladoos. Garnish with dry rose petals and serve.
LEMON CHEESECAKE
One hit of this dessert and you’ll never look at cheesecake the same way again. This cheesecake has no dairy, cheese or sugar! But be mindful that it does contain lots of cashews, so must he eaten sparingly.
INGREDIENTS
SERVES 5
Cheesecake
- 1 cup cashews, soaked
- 3 tablespoons powdered jaggery
- ¼ cup water
- 3 tablespoons lemon juice
Lime Gel
- ¼ cup cashews, soaked
- ¼ cup powdered jaggery’
- 4 medium leaves of spinach
- ½ tablespoon lemon juice
- ½ tablespoon lemon zest (zest is prepared by finely grating the peel of a fresh lemon)
Ginger Crumble
- ½ cup almonds
- ½ tablespoon jaggery powder
- ¼ teaspoon ginger, grated
- pinch rock salt
Garnish (optional)
- microgreens
- edible flowers
PRE-PREPARATION
- Soak the cashews in water for 5-6 hrs.
PREPARATION METHOD
- To prepare the cheesecake, blend all ingredients in a blender. Pour in a pan, Chill in freezer for 5-6 hours. Once frozen, remove from the pan and cut into squares, circles or triangles. Store in refrigerator until ready to serve.
- To prepare the lime gel. blend all ingredients until perfectly smooth. Pour in a squeeze bottle and refrigerate.
- To prepare the ginger crumble, quickly pulse the almonds in a blender. Mix the rest of the ingredients by hand.
- To assemble all components together, sprinkle 3 piles of ginger crumble on a plate. Place a piece of cheesecake on top of each pile. Garnish with lime gel, microgreens and edible flowers.
ROSE CLEANSER FOR FACE & BODY
Most conventional soaps contain heavy fragrances, nasty parabens, dyes and other chemicals that don’t belong on our skin. Our skin is our biggest detox organ so we don’t want to coat or clog it with artificial chemicals. This 3-ingredient rose face cleanser is made using 100% natural, and edible ingredients, it takas under 5 minutes to make. It is good for ail skin types – dry, oily and sensitive.
INGREDIENTS
MAKES 1 BATCH
METHOD
- Blend all the ingredients together until you have a powder. This is your cleanser. Store it in an airtight container for up till 2 weeks.
- When applying, take a spoonful of the cleanser in a small cup and combine it with some water to form a paste.
- Rinse your skin with running water. Apply a sufficient amount of the paste to your face or body, massaging in a circular motion for 3-5 minutes to allow the granules to remove dead skin cells.
- Finally, rinse off well. This makes your skin look and feels refreshed and healthy.
Tip Make sure that the powder in your container does not come in contact with water, or otherwise, it may grow mold.
Good to know some things: Do Chia Seeds Go Bad If Not Refrigerated?