5 immunity boosting veg recipes without veggies

Ingredients

• 20 seedless soft dates
• 1 cup milk (water to make it vegan)
• 1 cup whole wheat flour
• 1/2 cup olive oil
• 1 tsp baking powder
• 1/4 tsp cooking soda
• 1 tsp cardamom powder
• Walnuts - 1/4 cup

Method

• Soak the dates in milk/water for 2 hours or till soft. Grind it in a mixer to a paste. Add oil to it and keep it aside.
• Sieve flour, baking powder, soda and add them to the dates and oil mixture with gentle mixing.
• Add 1 tsp of flour to the chopped walnuts and add them to the batter, also add cardamom powder and mix gently till all ingredients are mixed.
• Pour into a greased tray. Preheat the oven and bake the cake at 180 degree celsius for 30 min. 
  Cool on a rack, slice it and serve warm with tea.

Ingredients

• ½ cup whole wheat flour
• 1 tbsp jowar flour
• 1 tbsp ragi flour
• 1 tbsp bajra flour
• ¼ cup cooked dal (tur/moong dal)

Spices -

• ¼ tsp turmeric powder
• ¼ tsp kalonji (nigella seeds)
• ½ tsp red chili powder
• ½ tsp garam masala powder
• Salt to taste
• Fistful chopped coriander (optional)

Method

• Pressure cook dal till soft. Remove excess water and retain it. Mash the dal well
• Sieve all the flour. Add all the spices mentioned in the list. Mix well by hand.
• Add the mashed dal (it should be warm) and the dal water to knead into a soft dough. Add a tsp of oil and let it rest for 15 minutes.
• Make small balls of the dough. Knead into thin chapatis and roast them on both sides adding ghee/oil on a hot tava.
• Serve it hot with pickle and curd or with any curry of your choice.

Ingredients

• 1 tbsp coriander seeds
• 2 tbsp split black gram dal
• 1 tsp black peppercorns
• 1 cup milk
• ¼ cup fresh/dry coconut
• Salt to taste
• 1 tsp oil

For seasoning

• 1 tsp ghee
• ½ tsp mustard seeds
• Pinch of asafoetida
• Few curry leaves

Method

• In a pan, heat oil and roast urad dal, coriander seeds and pepper till light brown in colour with good aroma.
• Allow it to cool. Add coconut and grind adding water to a fine paste.
• Pour the paste in a vessel, add a cup of water and allow it to boil till it becomes a little thick.
• Add milk and simmer on low flame for 1-2 minutes. Switch off the gas, add salt.
• In a small pan, heat ghee, splutter mustard seeds, add hing and curry leaves. Pour it over the rasam and serve it hot to drink as such or with plain steamed rice. .

Ingredients

• 1 cup sprouted moong
• 1-2 green chillies/3-4 dry red chillies
• 1 inch ginger
• 1-2 clove garlic
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• A pinch of asafoetida
• 1 tsp crushed kasuri methi
• 1 medium onion (optional)
• Salt to taste
• 1 tbsp besan flour
• 1 tbsp rice flour

Method

• Grind everything together adding water to a thick paste.
• Remove in a vessel, add salt, besan and rice flour
• Mix well. Add a little water to get dosa batter like consistency.
• Heat tava a little (too hot tava will make it difficult to spread the batter). Add a ladle full of batter in the center and spread it in a circular manner to as thin as possible.
• Smear oil, cover and cook on both the sides.
• Serve it hot with ghee/butter/pickle/chutney of your choice.

Ingredients

• ¼ cup oats
• 1 cup curds
• 5 seedless dates
• 5 almonds
• 10 cashews
• 1 tbsp dried cranberry/raspberry (optional)
• 1 tsp honey
• ¼ tsp cinnamon powder

Method

• Mix all ingredients together and allow them to soak overnight in the refrigerator except for honey.
• In the morning, remove from the fridge an hour before grinding.
• Remove the skin of the almond and chop dates into small pieces.
• Blend everything together adding honey and cinnamon powder.
• Serve immediately.