When I heard of the vegan event hosted by Suganya of Tasty Palettes, I immediately thought of my dear friend Jennifer. I had heard of vegans but have never met a person following it till I met her. She is a wonderful person and we met when we were working on the same project. Since I am a consultant, after my project was over, I moved on to the next client. But we still managed to remain friends. "Cow's milk is for her calf" - she says vehemently, if someone questions her choice. She was raised on steak and meat and as a teenager, she just left it and turned to veganism.
Though I do not follow vegan beliefs, I respect my friend for her beliefs & more importantly, I respect her for not being judgmental about others who do not share those beliefs.
Jen just loves Indian food. But whenever I invite her over, I really have to scratch my head to figure out the food without ghee/butter/honey/yogurt/paneer. Though Indian food really does have lots of options to make vegan food, I have to make sure that the food does not have traces of milk based products that we take so much for granted. The real challenge is to make Indian dessert without milk or milk products. South Indian coconut milk based payasams or rasayans and some sweet polis like puranpoli/gulpoli/telpoli or even Modaks are some of the sweets that qualify as a true vegan food. Just do not serve those with ghee as a dipping sauce!
Methi Muthiya is a steamed dumpling made from fenugreek leaves and flour. Since it's steamed, it is healthy too. If you don't get fresh fenugreek leaves, spinach leaves can be substituted. I don't leave any opportunity to make it multi-grain, but only wheat flour and besan - in the same proportion as fenugreek leaves - can be used to make the equally delicious muthiyas.
1 tsp lemon juice
A pinch of baking soda