Easy-Peasy Winter Recipes

Vithal Batata Wada, &nbspChidambaram, Regional Chef of Kamat Group

Ingredients
- Boiled Potatoes
- Gram Flour
- Chilli
- Curry leaves
- Mustard seeds
- Fresh Coriander
- Oil
- Salt
- Tamarind Sauce
- &nbspHung Curd
- Sev for Garnish
- Pomegranate seeds for garnish

Method
- Take Peeled boiled potatoes and crushed them into mini chunks.
- add seasoning, and fresh coriander and tamper it with&nbspcurry leaves, &nbspmustard seeds & chilies.
- Make potato dumplings 80gm to 90gm and keep them to a side.
- Make a batter of Gram Flour and Water with a light seasoning of salt and keep it at a thick consistency.
- Deep fry the potato dumpling coated with batter in oil till the outer layer of Wada turns golden in color.
- Once the vada is cooked, place it on the serving plate and slit the fried Wada on top with a knife exposing a little of the potato filling
- Add Tamarind sauce & masala on it as per taste
- Add seasoned hung curd of 100gm &nbspon the top of Wada
- Garnish your Vithal Vada with Sev and a few pomegranate seeds

Vegan Lasagna Recipe

Ingredients

• 16 lasagna sheets
• 1 tbsp extra virgin olive oil
• 1 large onion & 4 cloves garlic (crushed & minced)
• 700gm vegan meatless meat mince
• 700 gm tomatoes & 170gm tomato paste
• 2 tsp oregano (or basil)
• 1 tsp red pepper flakes
• 3 cups vegetable stock
• Salt and ground pepper to taste
• 2 packets of Katharos'&nbspvegan mozzarella (shredded)

Method

• If using regular lasagna sheets, cook them in salted boiling water until al dente but not mushy.
• Make the meat sauce by heating the oil in a large saucepan. Add the onions and garlic. Saute until they soften, about five minutes. Add the "meat" mince and saute for a couple of minutes. Add the tomato paste and mix in.
• Put the tomatoes in a bowl and squish them to break with your fingers. Add to the saucepan along with 3 cups of vegetable stock.
• Stir well, boil, and add the oregano, red pepper flakes, salt, and ground black pepper to taste. Stir and let the sauce cook for about 15 minutes or until it turns a bright red. Turn off the heat and check to season. Set aside.
• Preheat oven to 400 degrees Fahrenheit.
• Assemble the lasagna by spraying a 12 X 9-inch pan with cooking spray or oil. Ladle out a small amount of sauce into the pan and spread.
• Layer four sheets of pasta into the bottom of the pan.
• Layer one-fourth of the meat sauce over the lasagna sheets.
• Layer on one-fourth of the vegan mozzarella.
• Repeat until you have built up three layers of the meat sauce and the cheese. Over the fourth and final layer, layer the remaining meat sauce and mozzarella.
• Cover tightly with aluminium foil, place the lasagna pan on a rimmed baking sheet, and bake in the oven for 30 minutes. After 30 minutes, remove the aluminium foil and bake another 30 minutes until bubbly and hot.
• Let the lasagna stand for at least 15 minutes to firm up, then cut and serve.

Soy Almond Milk 

Ingredients

• 1 cup Soy milk 
• Nutrabay Pure 100% Soy Protein Isolate
• Almonds
• Nutrabay Foods Chocolate Peanut Butter
• Grounded Flax Seeds (1 tbsp)

Method

Mix plant-based soy protein powder with almond milk and flaxseeds and blend it well until the required consistency is achieved.