Vegan Beet and Potato Stir-fry recipe

Here is a simple vegan stir fry, a classic South Indian side dish that can be had with bread, chapati, or with a warm lentil curry and rice.  Serves 4 2 cups beets, peeled and diced 2 cups potatoes, peeled, diced and soaked in water 1/2 tsp chili powder 1/4 tsp turmeric powder 1/4 tsp cumin/jeera powder Salt to taste 1 Tbsp. vegetable or olive oil A sprig of curry leaves Directions: In a wok or large saucepan on medium heat, add oil. When it begins to smoke, add the curry leaves and allow it to splutter.  Toss in the diced beets. Turn up the heat to medium high. Sauté for 3 minutes.  Drain the diced potatoes and add them along with the beets. Sauté them together for a good 5 minutes.  Add in the powders and salt. Combine well.  Turn down the heat to low, cover and cook for another 5 minutes.  Once the beets and potatoes are soft (to press down between your fingers), yet firm enough to hold shape, turn off the heat. Serve warm.  You may garnish it with some fresh chopped cilantro/corian

Green apple kesaribath (Semolina pudding)


A little twist to the authentic South Indian classic pudding; Kesaribath can be made with many fruits like banana, pineapple, pomegranate, and apple. Green apple is a little tangier and hence caught my taste buds. Try it!

What I used: Serves 4
1 cup fine chirotee rave (finest semolina/ wheatlets)
1 cup green apple, peeled and grated
1 and ½ cup sugar (add 2 cups if you have a sweet tooth)
3 cups water
A pinch of saffron
¼ tsp cardamom powder
4-6 tsp of ghee/butter
A few raisins to garnish

In a medium saucepan, dry roast the rave on low heat until it is light brown. Set aside.
In a bowl, combine the grated apple, water and saffron. Bring it to a boil on medium heat until the apple is nice and soft. When the water is on a constant boil, it is time to add the rave.

 Using a serving spoon, scoop the rave little by little; add it into the water, stirring constantly. When the mixture thickens to form a smooth pudding consistency, add the sugar. 

Stir it in thoroughly to form a smooth mixture without lumps. Turn the heat to low and cover for 5 minutes. 

When the mixture has thickened, turn off the heat. Add cardamom powder, raisins and ghee. Serve hot. Enjoy!