Vegetarian and Vegan Recipes

Hare Krishna! The Recipe of the Week is presented to you by the ISKCON Brampton Sunday School.

Recipe of the Week - Rougaille (tomato chutney)
Chosen By: Karishma Bunsee
Why it's a great dish: It is a typical Mauritian dish and we eat it with roti or rice
3-4 Tomatoes
curry leaves
green chillies
cumin seeds
salt to taste
coriander leaves

Directions:  Dice tomatoes and place in a bowl.  In a separate pan (medium heat) add oil, when oil is warm, add cumin seeds, and then add thyme, curry leaves, ginger and hing.  Then add the diced tomatoes & green chillies.  Cover and let it cook for about 15 minutes.  Add chopped coriander leaves on top and serve.

Recipe of the Week - Daal Makhani
Chosen By:  Hiten  Salwan 

Why it’s a great dish: Tastes great, like traditional Mugalai Indian dishes. Very creamy and delicious. Very rich in proteins, so if you want to gain some muscles this is what you should eat. Easy to make and has butter which is one of Krishna’s favourite food!!!!

Whole black urad daal     1 cup
Red kidney beans    ¼ cup
Fresh Tomato puree    ½ cup
Butter   ¼ cup
Dry whole garam masala mix  1 Tsp
Cumin seeds  ¼ Tsp
Salt according to taste
quarter tea spoon of Hing
Whipped cream  4 tsp
2 tsp of olive oil
Green Coriander leaves for garnishing. 
Directions: Cook daal in slow cooker overnight with salt and turmeric powder along with Hing.
Heat two tsp of olive oil in the pan and put whole garam masala in it, stir softly till you hear the crackling sounds. Put some ginger paste and cook it for another minute. Now pour in the fresh tomato puree and cook for 10 mts on slow heat. Add butter and keep stirring. Drain water from the daal and add it to the mix and cook for 10 more mts on slow heat. Add daal now and keep stirring regularly so that it does not burn at the bottom. Mix some whipping cream to bring the mixture to a thick rich flow. Remember to cook this recipe on slow heat all along; longer it takes to cook better the aroma and taste it will bring out. Garnish with fresh coriander leaves and serve hot with chapaati or naan.