
Red Velvet Vegan Smoothie
Refreshing and healthy, try this smoothie full of nutrients to cool you down on hot summer mornin...
Makes 10
500g boiled, peeled and mashed potatoes
100mL vegetable oil
20g mustard seeds
20g chickpea dahl
20g split black lentil dahl
20 curry leaves
2 crushed dried red chillies
2 medium onions, sliced
40g turmeric powder
1/2 Tbs asafoetida
Salt to taste
Batter:
3/4 cup water
1 cup gram (chickpea) flour
1/2 Tbs salt
1/2 Tbs turmeric powder
Yoghurt Sauce:
250g full cream natural yoghurt (use coconut yoghurt as a vegan option)
50g sugar
1/2 Tbs black pepper powder
1/2 Tbs salt
Pineapple Sauce:
50g mint
50g fresh pineapple
1/2 Tbs cinnamon powder
20g sugar
Garnish:
1 white radish
Julienne of beetroot
Micro herbs
Heat oil in a broad pan, add mustard seed, chickpea and split lentil dahls, curry leaves, red chillies and sliced onion. Cook on a medium heat for 5-7 minutes until the onion is translucent. Add turmeric powder, asafoetida and salt and cook for 1 minute.
Remove from heat, cool and divide mixture into 10 equal portions. Roll out each portion into a round and keep aside.
Heat the oil in a fryer to 150 C. Mix the batter to a thin consistency and dip the potato rounds in before deep frying a few at a time on a medium heat, until they turn golden brown.
Whisk the yoghurt sauce ingredients together and blend the pineapple sauce to a fine consistency.
Place the vada on a plate, cover with both sauces and top with radish, beetroot and micro herbs.
Recipe provided by Babu Ji