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Tofu Palak Gravy

Recipe by Lakshmi Ananthakrishnan at

Before becoming vegans, we were almost addicted to all sorts of paneer gravies. Now the only close substitute is soy tofu. (Haven’t yet gotten to try chickpea tofu). We were never really great fans of tofu until one day one of my close friend brought home a wonderful tofu masala gravy for us. It was so yummy, that we started liking tofu 🙂 So the man of the house demanded a tofu gravy for one weekend dinner, and that is how I tried this out.
 It came out very very creamy, and a perfect combination for soft warm phulkas.Before serving, I have also drizzled some creamy cashew cream on top.


  • Firm tofu                                             1 pack
  • Spinach leaves, chopped                     2 cups
  • Tomatoes                                             3 medium sized
  • Onions, finely chopped                        1 large
  • Ginger                                                  1 small piece
  • Garlic                                                   2 cloves
  • Almond milk                                        1/2 cup
  • Jeera powder                                        2 tsps
  • Garam masala                                      1 tsp
  • Coriander powder                                1 tsp
  • Red chillies, dry                                   2 or 3
  • Oil                                                        2-3 tsps
  • Whole cashews, soaked                       8-9
  • Salt to taste
  • Red chilly flakes for garnish


  • Wash tofu, and cut into cubes.
  • In a blender, grind into a paste : the washed and chopped spinach leaves, tomatoes, and half of the almond milk. Set aside.
  • Now heat oil in a pan. Add the dry red chillies, onions, ginger and garlic. Sauté till the onions turn translucent.
  • Now add the tofu cubes, a little salt and give it a mix. Close the pan for around 3-4 minutes, let it cook on a slow heat.
  • Next add the spinach and tomato paste to this. Add the rest of the almond milk.
  • Add the jeera powder, coriander powder, garam masala, and salt to taste. Mix well.
  • Let the gravy simmer for around 5 minutes. The gravy will thicken a bit. Add a few tsps of water.
  • In the meanwhile, grind the soaked whole cashews in a blender to a fine creamy paste. Add this cashew cream to the gravy just before serving.
  • Top with red chilly flakes. Enjoy!
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Mango Choco Chip Cake

Recipe by Lakshmi Ananthakrishnan at

With mangoes screaming for attention everywhere, what could be a better way than grabbing them and baking a cake out of them to celebrate the summer!
This cake is mildly sweet, extremely spongy, bursting with the flavour of mangoes and has the crunch of toasted cashews and chocochips. You could use walnuts/almonds/raisins etc, instead. The cake was just right even without any frosting. However if you so wish, you can frost it with  whipped cashew cream/coconut cream for added richness in taste and texture.


  1. Whole Wheat flour                                1 cup
  2. Corn flour                                              1/2 cup
  3. All purpose flour                                    1/2 cup
  4. Powdered Palm sugar/jaggery               3/4 cup
  5. Pulp of 3-4 ripe mangoes
  6. Almond milk                                         1/3 cup
  7. Vanilla essence                                       a few drops
  8. Baking powder                                       1/2 tsp
  9. Baking soda                                            1/2 tsp
  10. Olive oil (or any other vegetable oil)     1/4 cup
  11. Toasted cashews and choco chips to garnish


  • Mix together in a bowl the whole wheat flour, all purpose flour, cornflour, baking powder and baking soda. Pass through a sieve once or twice to get rid of lumps.
  • In another bowl, take the mango pulp, add the oil, almond milk, vanilla essence, powdered sugar and mix nicely.
  • Add the wet ingredients to the dry flour mixture. Fold everything nicely to make a batter. Do not over mix
  • Heat the OTG
  • Prepare the desired pan by greasing with oil and dusting with flour
  • Pour in the batter, and tap the pan gently on the counter top to get rid of air bubbles
  • Now top with the toasted nuts and choco chips
  • Place the pan inside the oven and bake for around 25 minutes. Then remove the pan, let it cool, and then indulge 😉
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Peanut curd Beetroot Raitha

Recipe by Dr. Kanchan Bilgi

Ingredients: One large beetroot, one small or half an onion or it can be left out completely, one small or medium green chili, one cup of Veganarke peanut curd and some salt to taste.

Process: Wash and cut the beetroot into four sections and along with the chili, boil it in a pressure cooker for about 4-5 steams. You can also keep it on a plate on top of the rice in the cooker and safe fuel. Once done, the beetroot needs to cool down a bit, then the peel comes off easily. Chop the beetroot fine and transfer it to a bowl, add finely chopped onion (can be left out for those who don’t like the taste of raw onions). Squeeze the chilli (grandma’s tip, adds some superb flavour) into the bowl and add the peanut curd and salt. Mix and garnish with chopped coriander. Chill it in the fridge for some time before serving. Beetroot Raitha is ready to serve! 😊

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Rava Idly (with the MTR mix) using Peanut Curd

Ingredients– MTR Instant Rava Idli Mix, Peanut curd


  1. Mix 1 measure of MTR Instant Rava Idli Mix with ½ measure of peanut curd.
  2. Set aside for 1 minute.
  3. Add 1 more measure of peanut curd and mix well to form batter.

4.Set aside for 2 minutes.

5.Steam the batter in an idli cooker or idli vessel for 10 – 12 minutes.

6.Serve hot.

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Vegan Mangalore Bajji

Recipe by Rekha Prasad
4 tbsp sattu flour
4 tbsp corn flour
4 tbsp maida
2-3 tbsp rava/sooji (depends on how crispy you want it to be)
1 medium sized onion, finely chopped
20 curry leaves, finely chopped
3-4 green chillies, finely chopped
1 inch ginger, grated
3 tbsp vegan curd/yoghurt (I used Veganarke’s Set Peanut curd – thick version)
A pinch of cumin seeds or ajwain
Salt to taste
Mix all the ingredients into a thick batter and let it rest for an hour.
Heat oil in a deep frying pan.
Use a spoon or your hands to drop lemon sized bajjis into oil.
Fry until golden brown and remove from oil.
Serve with green or coconut chutney.