Every year, on October 1, World Vegetarian Day is celebrated, an occasion dedicated to raising awareness about the advantages of vegetarianism and its significant role in reducing our environmental impact. Vegetarianism has experienced a surge in popularity in recent years, supported by research confirming the health benefits of plant-based diets. Numerous studies have provided evidence that adopting a vegan or vegetarian diet can lower the risk of heart disease and specific forms of cancer, as well as reduce the likelihood of obesity and the onset of type 2 diabetes.
In this regard, Chef Binod Kumar from Four Points By Sheraton Navi Mumbai, Vashi said, "Vegetarian Day is not just about savouring delicious leafy greens and healthy dishes; it is a global call to awareness and action. As a chef, I celebrate the multiple benefits of being vegetarian and stand in solidarity with vegetarians worldwide. Choosing plant-based meals not only nurtures our well-being but also nurtures our planet. It is a simple yet powerful choice that reduces greenhouse gases and fosters a healthier world for generations to come."
Additionally, Maroof Khan, who is an Executive Sous Chef at The Resort Mumbai said, "As a chef, I have discovered the art of creating vegetarian masterpieces that not only tantalize the taste buds but also nourish the body. Vegetarian diets, when centred around whole foods like fruits, vegetables, legumes, nuts, and seeds, can be a delightful journey to both health and flavour. And here's another secret: weight loss can be a natural byproduct when we keep processed carbs and meat out of the equation. Let's savour the goodness of a plant-based plate while achieving our wellness goals."
Apart from these, a few chefs also shared recipes to try on this day:
1. Madras Curry Risotto (By Chef Mohsin A Khan, Corporate Chef, The Bar Stock Exchange)
- 1/2 cup arborio rice
- 1 Tbsp garlic
- 1 Tbsp celery stick
- 1/2 Tsp butter
- 1/4 cup toor dal
- 1+1/2 cup Dice vegetables
- 4 Tbsp chana dal
- 2 Tbsp moong dal
- 2 tsp jeera
- 1/4 tsp fenugreek
- 1 tsp pepper
- 3 Bora red chillies dry
- 1 tsp Madras curry powder
- 2 Tbsp fresh coconut milk
- 1 curry leaves
- 1/2 tsp asafoetida
- 1Tsp deggi chilli
- 1 tsp mustered seeds
- 1 tsp turmeric powder
- 1 Tbsp jaggery
- 1 tamarind
- 2 Tbsp oil coconut
- 1 cup water
- Salt to taste
- Cook the arborio rice with garlic, celery stick, and butter and keep it aside
- Soak the tamarind in hot water and extract the tamarind pulp.
- Boil the toor, moong and chana dal
- In a pan heat oil and add mustard seeds, curry leaves, Bora chilli whole, asafoetida, jeera, fenugreek, pepper.
- Add tamarind pulp, turmeric powder, Madras curry powder salt, deggi chilli and jaggery to it.
- Add vegetables and allow it to boil for 5 to 6 minutes.
- Add boil daal and Let it cook for 2 to 3 minutes.
- Add arborio rice followed by coconut cream, parmesan cheese and cook for 2 minutes.
- Heat oil in a pan and groundnut, mustard and curry leaves.
- Add the fried ingredients to the Madras curry risotto
- Garnish with onion tomato salad, coriander leaves and masal bread crutons. Serve hot.
2. Pistachio Soup ( By Chef Tarun Dacha, American pistachios)
Ingredients:
- 150 g pistachios
- 5 g Cream
- 10 g Butter
- 1 Bay leaf
- 2 g Thyme
- 250 ml Veg stock
- Salt to taste
For garlic crostini
- 5 g Garlic chop
- 1 Slice of French bread
Method:
- First soak the pistachios for one hour then take out from the water and peel it .
- In a pan put butter, add sliced onion and cook over slow heat with thyme and bay leaf.
- Add pistachios and cream and cook for a few minutes.
- Add some vegetable stock, salt and pepper then cook for 10 minutes.
- Blend all the ingredients.
- Pour the soup in a soup plate or bowl
For garlic crostini
- Apply the garlic butter on slice bread, and then toast it under the salamander
- Serve the soup with the garlic bread and drop of olive oil
3 Pistachio Paneer (By Chef Anand Panwar, American Pistachios)
Ingredients:
- 100 g White Onion
- 50 g Pistachios
- 10 g Ginger Garlic Paste
- 100 g Paneer
- Curry Leaves, Salt, Green Chili as per taste
- 100 ml Coconut Milk
- 20 ml Coconut Oil
Method:
- Heat coconut oil in a pan.
- Add mustard seeds & curry leaves.
- Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
- Add turmeric powder, coconut milk to make a gravy.
- Put some paneer in the gravy and cook for 2 to 4 minutes.
- Garnish with curry leaves and chopped pistachios.
- Serve hot.
4. Risotto Arborio (By Gaurav Lotankar, Area Chef, Bar Bank)
- Arborio rice 120 g
- Green peas 10 g
- Carrot 20 g
- Sambar masala 15 g
- Brinjal 10 g
- Toor dal 40 g
- turmeric - 5 h
- Parmesan 20 g
- Cream 30 g
- Mustard seeds 3 g
- French beans 20 g
- Mozzarella cheese 45 g
- Oil (to fry)
- Tomato dice 10 g
- Tamarind pulp 15 g
- Ghee 10 g
- Asafoetida - 2 g
- Bread crumb 40 g
- Cashew 20 g
- Bora chilli - 10 g
- Curry leaf 5 g
- Mayonnaise - 45 g
- Cheddar cheese 20 g
- Risotto Arborio rice is a short-grain rice with a high starch content. It’s ideal for achieving a creamy and chewy risotto consistency and to roll it in a ball, The rice is sauteed with onions and garlic and the ingredients mentioned above in the recipe, Grated parmesan acts as a glue that helps the arancini hold its shape while adding sharp, nutty notes.
- Filling: This recipe calls for mozzarella cheese and English cheddar.
- Coating: A straightforward dredge of all-purpose flour and flour slurry, plain panko breadcrumbs seasoned with crushed dried curry leaves coats each arancini.
- Oil: use high-quality olive oil for the risotto and sunflower oil for frying.
Ingredients:
For Hung Curd:
- 2 cups of yoghurt or curd
- Muslin cloth for straining
For Panisses Mixture:
- 2-3 tablespoons of cooking oil
- 2-3 cloves of garlic, finely chopped
- 1-2 green chillies, finely chopped
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 cup of boiled chickpeas
- 1-inch piece of ginger, finely chopped
- 1 teaspoon of degi mirch (red chilli powder)
- Salt to taste
- 1/2 teaspoon of garam masala
- 2-3 green cardamom pods, crushed
- 2 tablespoons of milk solid powder
- Grated Amul Cheese (quantity as per preference)
- 1 teaspoon of roasted jeera (cumin seeds)
- Black salt to taste
- Fresh coriander leaves, chopped
- Semolina (for coating)
For Deep Frying:
- Sufficient cooking oil for deep frying
For Garnish:
- Fresh coriander leaves
Method:
Hung Curd Preparation:
- Begin by making hung curd. This involves draining yogurt of its whey to obtain a thick and creamy consistency similar to cream cheese.
- Place the curd in a muslin cloth and refrigerate it overnight for 10 to 12 hours. If your fridge has a hook, you can hang the muslin cloth in the refrigerator.
- The next day, your hung curd should be ready.
Preparing the Panisses Mixture:
- Heat a heavy pan or kadai and add 2-3 tablespoons of cooking oil.
- Add finely chopped garlic, green chilli, chopped onion, and chopped tomato to the pan.
- Now, introduce boiled chickpeas to the mixture. This step helps with shaping the panisses.
- Stir the mixture continuously and roast it on low heat until it becomes aromatic and changes colour. This should take about 4 to 5 minutes.
- Once roasted, set the mixture aside and allow it to cool.
- After it has cooled down, grind it in a mixer grinder. Ensure that the mixture is not too thin; you want it to have a suitable consistency for shaping the panisses.
Mixing the Chickpea Mixture with Hung Curd:
- Pour the ground chickpea mixture into the prepared hung curd.
- Add Indian spices and key ingredients, including degi mirch (red chilli powder), salt, garam masala, crushed green cardamom, milk solid powder, grated Amul Cheese, roasted jeera (cumin seeds), black salt, fresh coriander leaves, and roasted semolina for coating.
- Mix all the ingredients thoroughly until you achieve a smooth and well-combined mixture.
Setting and Cutting the Panisses:
- Transfer the mixture to a square tray and smooth out the top.
- Place the tray in the fridge to set, ideally overnight.
- Once set, remove the mixture from the tray and place it on a chopping board.
- Cut it into chip-sized sticks and coat each stick with roasted semolina.
Deep-Frying the Panisses:
- Heat sufficient cooking oil in a pan for deep frying.
- Deep-fry the panisses until they turn crispy on the outside and fluffy on the inside.
- Serving: Serve the delicious Dahi Kebab Panisses with an assortment of dipping sauces and a masala seaweed salad.
Enjoy your homemade Dahi Kebab Panisses.