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Vegan, gluten-free, refined sugar-free tiramisu recipe with simple ingredients: Watch how to make this delicious dessert

by jummy84
written by jummy84

For those with a persistent sweet tooth who refuse to compromise their fitness goals, the search for a ‘clean’ dessert often ends in disappointment. However, model, actor and content creator Vandana Pandit Nidadavolu may have just found the holy grail of healthy indulgence. Also read | Kala chana protein brownies recipe that’s ‘healthy and seriously delicious with each serving packing in 24 g of protein’

Vandana Pandit Nidadavolu presents a healthy tiramisu recipe using ragi flour and bananas for the base, replacing heavy cream with a cashew blend. (Freepik)

In an Instagram video shared on March 14, Vandana unveiled her recipe for a ‘vegan, gluten-free, refined sugar-free tiramisu made with simple ingredients’. The recipe aims to provide a nutrient-dense alternative to the classic Italian dessert without the heavy mascarpone or processed sugars.

The ‘healthier’ biscuit base

Unlike traditional ladyfingers made with refined flour and eggs, Vandana’s version uses ragi flour, a gluten-free millet known for its high calcium and fibre content.

“Mash the banana well,” Vandana instructs, serving as the natural sweetener for the base – add ragi flour and baking powder and mix. Add water gradually until a smooth batter forms. To achieve the classic tiramisu structure, she advises people to ‘pipe or spread the batter onto a lined baking tray in finger shapes’. The biscuits are then baked at 180°C for 15 minutes until set.

The heart of a tiramisu is its cream. To keep it vegan and refined-sugar-free, Vandana swaps heavy cream for a cashew blend with natural sweeteners. The assembly follows the traditional method but with a mindful twist. To ensure the ragi biscuits maintain the right texture, she suggests a quick soak. For the best results, she recommends a final chill, advising dessert lovers to ‘refrigerate for at least 60 minutes before serving’.

Why this recipe can work for you

This recipe addresses three major concerns for healthy eaters: refined sugar, gut health, and satiety. It uses bananas and honey/maple syrup to reduce its glycemic impact, incorporates ragi, which is easier on the digestive system for those with gluten sensitivities, and the healthy fats from the cashews mean you’ll feel satisfied with a smaller portion compared to traditional, sugar-heavy desserts. Whether you are a seasoned vegan or just someone trying to ‘eat clean’ while enjoying the finer things in life, this simple take on a classic is a must-try.

Here is Vandana’s step-by-step recipe for ‘vegan, gluten-free, refined sugar-free tiramisu’:

Ingredients and instructions for biscuits

• 1 ripe banana

• ½ cup ragi flour

• ¼ tsp baking powder

• Water (to adjust consistency)

Mash the banana well. Add ragi flour and baking powder and mix. Add water gradually to form a smooth batter (like shown in the reel). Pipe or spread the batter onto a lined baking tray in finger shapes (as shown in the video). Bake at 180°C for 15 minutes. Let them cool.

Ingredients and instructions for cashew cream

• ½ cup cashews (soaked in hot water for 20 minutes)

• 3 tbsp honey or maple syrup

• ½ tbsp lemon juice

• ½ tsp vanilla essence

• A pinch of salt

Blend everything until smooth and creamy. Refrigerate for 30 minutes.

Assembly

• ½ cup espresso or strong instant coffee

• Cocoa powder for dusting

Dip the biscuits lightly in coffee. Layer biscuits and cashew cream in a bowl. Repeat the layers and finish with a dusting of cocoa powder on top.

Refrigerate for at least 60 minutes before serving

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Chef Sanjeev Kapoor's delicious drumstick soup recipe is perfect if you are bored of having drumsticks in sambar
Lifestyle

Chef Sanjeev Kapoor’s delicious drumstick soup recipe is perfect if you are bored of having drumsticks in sambar

by jummy84
written by jummy84

Drumsticks are a superfood that offer numerous health benefits, including boosting immunity with antioxidants and vitamin C, improving digestion through fibre, and supporting bone health with calcium and phosphorus. Commonly, people enjoying having it in sambar.

Prepare Chef Sanjeev Kapoor’s drumstick soup in just 15-20 minutes, with an additional 20-25 minutes of cooking. (Pinterest)

Also Read | Nutritionist shares 15-day hair fall reversal smoothie recipe with protein powder that can give you stronger hair, nails

However, if you are bored of having drumsticks in sambhar or curries, we have just the recipe for you. With the upcoming winter season, soups hit the right spot with their warmth and delicious. So, what better way to enjoy drumsticks than in the form of soup.

Chef Sanjeev Kapoor’s drumstick soup recipe

Chef Sanjeev Kapoor shared his delicious recipe of drumstick soup on YouTube in August 2023. “Till now you must have been using drumsticks to make curries or in sambhar. This recipe tells you how you can make a delicious soup with it too,” the chef wrote. According to him, the soup will take only 15-20 minutes preparation time, and 20-25 minutes of cooking time.

Ingredients

400 grams drumsticks, strings removed and cut into 3 inch pieces

Salt to taste

2 tablespoons oil

1 inch ginger, roughly chopped

5-6 garlic cloves

1 medium onion, diced

1 medium tomato, quartered

2 tablespoons chopped fresh coriander leaves

Crushed black peppercorns to taste

1/2 teaspoon cumin powder

Fresh coriander sprigs for garnish

Method

1. Put the drumstick pieces in a pressure cooker, add 3 cups of water to it, along with salt and mix well. Cover the cooker and cook under pressure on medium heat for 2-3 whistles.

2. Heat oil in a deep pan, add ginger, garlic and onion, mix and sauté till translucent.

3. Add tomato, mix well and sauté for 3-4 minutes.

4. Open the cooker once the pressure has reduced completely. Strain the mixture and reserve the stock. Allow the cooked drumsticks to cool slightly.

5. Open each drumstick and remove the pulp, and add it to the onion-tomato mixture and mix well.

6. Add coriander leaves, crushed black peppercorns and cumin powder and mix well. Add the reserved stock and mix until well combined. Cover and cook till it comes to a boil.

7. Blend this to a fine mixture with a hand blender.

8. Add salt and crushed black peppercorns and mix well.

9. Transfer into a serving bowl, sprinkle crushed black peppercorns and garnish with coriander sprigs and serve piping hot.

Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.

This article is for informational purposes only and not a substitute for professional medical advice.

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Chef Sanjeev Kapoor's top 6 Jain recipes without onion, garlic and potato: Delicious Jain pav bhaji, amazing seekh kebab | Health
Lifestyle

Chef Sanjeev Kapoor’s top 6 Jain recipes without onion, garlic and potato: Delicious Jain pav bhaji, amazing seekh kebab | Health

by jummy84
written by jummy84

Chef Sanjeev Kapoor shared ‘delicious Jain recipes you won’t believe are onion-and-garlic-free’ in the November 27, 2024 blog on his website. He wrote, “Say goodbye to boring food and get ready to be amazed by these vibrant Jain recipes that prove you can enjoy delicious meals while staying true to Jain culture… if you thought Jain food was boring or limited, get ready to be amazed.” Also read | Chef Sanjeev Kapoor’s 5 high protein veg recipes for fitness enthusiasts: South Indian beetroot quinoa pachadi to salad

Chef Sanjeev Kapoor shares recipes that are all onion and garlic free. (YouTube/ Sanjeev Kapoor Khazana)

Chef Sanjeev Kapoor explained that the Jain cooking style ‘intentionally excludes root and underground vegetables like potatoes, garlic, and onions to protect tiny insects and microorganisms and focuses on fresh, seasonal ingredients and a sprinkle of creativity’.

He shared recipes for Jain pakoda (crispy, golden fritters made with cabbage), street food classics like Jain pav bhaji and dabeli, as well as corn tamatar nu shaak (a vibrant and tangy curry that combines sweet corn and juicy tomatoes), Jain seekh kebab (it use a mix of veggies like carrots, beans, and peas, seasoned with traditional herbs and spices) and a rich and creamy mix vegetable makhani.

1. Jain pakoda

⦿ Ingredients

1 small cabbage, thinly shredded

1 cup gram flour (besan)

2 tbsps rice flour

2 tbsps chopped fresh coriander leaves

1 tsp sugar

¼ tsp asafoetida (hing)

1 tsp red chilli powder

½ tsp crushed black peppercorns

1 tsp lemon juice

Salt to taste

2 tsps oil + for deep frying

Jain green chutney to serve

⦿ Method

1. Take cabbage in a large bowl. Add gram flour, rice flour, coriander leaves, sugar, asafoetida, red chilli powder, crushed black peppercorns, lemon juice, salt, and oil and mix well. Add ½ cup water and mix till a thick mixture is formed.

2. Heat sufficient oil in a kadai. Gently slide in small portions of the mixture and deep fry till golden brown and crisp. Drain on an absorbent paper.

3. Arrange the pakodas on a serving plate and serve hot with Jain green chutney.

2. Jain pav bhaji

⦿ Ingredients

2 large raw bananas, boiled, peeled and mashed

1½ tbsps ghee

1 tsp cumin seeds

1 medium green capsicum, chopped

Salt to taste

1½ tbsps red chilli paste

¼ tsp turmeric powder

½ tsp red chilli powder

1 tbsp pav bhaji masala

2 small tomatoes, finely chopped

1½ tbsps butter + for garnish

2 tbsps chopped fresh coriander leaves + for garnish

¼ cup boiled green peas

Buttered pavs to serve

Salad to serve

⦿ Method

1. Heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add green capsicum and sauté for 2-3 minutes. Add salt and mix well.

2. Add red chilli paste, mix and cook for 1-2 minutes. Add the boiled raw bananas and mix till well combined.

3. Add turmeric powder, red chilli powder, pav bhaji masala and mix well. Cook for 2-3 minutes.

4. Add tomatoes, mix and cook for 3-4 minutes. Add ¾ cup water, mix and cook for 3-4 minutes.

5. Add butter, coriander leaves, green peas and adjust salt and mix well. Cook for 2-3 minutes.

6. Lightly mash the mixture with the back of a spoon. Switch the heat off.

7. Transfer the mixture into a serving bowl. Garnish with butter and coriander leaves.

8. Serve hot with buttered pavs and salad.

3. Jain dabeli

⦿ Ingredients

4 medium raw bananas, boiled, peeled and mashed

8 pavs

2 tbsps dabeli masala

2 tbsps oil

½ tsp turmeric powder

2 tsps red chilli powder

Salt to taste

2 tsps castor sugar

2 tbsps chopped fresh coriander leaves + to sprinkle

Desiccated coconut to sprinkle

Masala peanuts as required

Fresh pomegranate pearls to sprinkle + to serve

Date and tamarind chutney for applying

Butter for toasting

Sev as required

⦿ Method

1. Heat oil in a non-stick pan. Add dabeli masala, turmeric powder, red chilli powder, and mix well. Add ⅓ cup water and mix. Cook for 1-2 minutes.

2. Add mashed raw banana and mix till well combined.

3. Add salt, castor sugar and coriander leaves and mix well. Transfer the mixture in a wide shallow bowl. Spread it evenly, sprinkle desiccated coconut, masala peanuts, coriander leaves and pomegranate pearls.

4. Make slits in the pavs without cutting it through. Apply some date and tamarind chutney and stuff it generously with the dabeli mixture and spread it evenly.

5. Heat some butter in a non-stick tawa. Place the dabelis on it and toast for 2-3 minutes on low-medium heat. Flip and toast the other side for 2-3 minutes as well.

6. Press the open edges of the dabeli on to some sev. Serve hot with some masala peanuts and pomegranate pearls.

4. Jain corn tamatar nu shaak

⦿ Ingredients

1 corn on the cob

4 medium tomatoes, roughly chopped

Gravy

2-3 tbsps oil

1 inch cinnamon stick

4-5 cloves

4-5 black peppercorns

1 dried red chilli

1 tbsp melon seeds

1 tbsp roasted unsalted peanuts, peeled

¼ tsp turmeric powder

Salt to taste

Tempering

2 medium tomatoes, finely chopped

2 tbsps oil

1 tsp cumin seeds

¼ tsp asafoetida (hing)

1 medium green capsicum, finely chopped

2-3 green chillies, chopped

1 tsp coriander powder

½ tsp garam masala powder

1 tsp cumin powder

¼ tsp chaat masala

½ tsp red chilli powder

½ cup grated cottage cheese (paneer)

Salt to taste

1 tsp sugar

2 tbsps fresh cream

¼ tsp green cardamom powder

1 tsp dried fenugreek leaves (kasuri methi)

1 tsp lemon juice

1½ tbsps chopped fresh coriander leaves

Fresh coriander sprig for garnish

Paranthe to serve

⦿ Method

1. Roast the corn on the cob on direct flame till well charred from all sides.

2. Place the corn on the worktop and remove the corn kernels with the help of a knife. Put the corn kernels into a blender jar. Blend to a coarse paste.

3. Heat oil in a non-stick pan. Add cinnamon stick, cloves, black peppercorns, and dried red chilli and sauté for a few seconds.

4. Add tomatoes and mix well. Cook till soft and pulpy.

5. Add melon seeds and roasted peanuts and mix well. Cook for 1-2 minutes.

6. Add turmeric powder and salt and mix well. Add ½ cup water, mix and cook for 2-3 minutes.

7. Switch the heat off, discard the cinnamon stick and allow the mixture to cool slightly. Put the mixture into a blender jar and blend to a fine paste.

8. For the tempering, heat oil in a non-stick pan. Add cumin seeds and asafoetida and mix well.

9. Add green capsicum and mix, cook for 1-2 minutes. Add green chillies, and tomatoes and mix well. Cook for 1-2 minutes.

10. Add blended paste, mix and cook for 1 minute. Add blended corn mixture and mix well. Add 1 cup water and mix.

11. Add coriander powder, garam masala powder, cumin powder, chaat masala, and red chilli powder and mix well. Cook for 2-3 minutes.

12. Add cottage cheese and mix. Add salt, sugar and fresh cream and mix well.

13. Add green cardamom powder, dried fenugreek leaves and lemon juice and mix well. Add coriander leaves, mix and switch the heat off.

14. Transfer the mixture into a serving bowl. Garnish with coriander sprig. Serve hot with paranthe.

5. Jain seekh kebab

⦿ Ingredients

3-4 medium raw bananas, boiled, peeled and mashed

4 tbsps oil

2-3 green chillies, finely chopped

½ cup finely chopped cabbage

¼ tsp turmeric powder

1 tsp red chilli powder

¼ tsp chaat masala

Salt to taste

¼ tsp green cardamom powder

4-5 raisins (kismis)

2 tbsps chopped fresh coriander leaves

1 tbsp finely chopped fresh mint leaves

2 tbsps roasted gram flour

Cabbage salad to serve

Jain green chutney to serve

Fresh mint leaves for garnish

Lemon wedges to serve

⦿ Method

1. Heat 1 tbsp oil in a non-stick pan.

2. Add green chillies and cabbage and mix well. Add turmeric powder and mix well. Cook for 1 minute. Take the pan off the heat and allow to cool slightly.

3. Take boiled raw banana in a large bowl, add the cabbage mixture, red chilli powder, chaat masala, salt, green cardamom powder, raisins, coriander leaves, mint leaves, and roasted gram flour and mix till well combined.

4. Dip your fingers in some water and take a portion of the mixture and spread it on to a satay stick and shape it like a seekh.

5. Heat remaining oil in a non-stick pan. Place the seekh on it and cook for 3-4 minutes, rotating the seekh in between till golden brown on all sides.

6. Arrange the seekhs on a serving plate, garnish with mint leaves and serve hot with salad, Jain green chutney, and lemon wedges.

6. Jain mix vegetable makhani

⦿ Ingredients

10-12 small cauliflower florets, boiled and drained

6-8 French beans, cut into 1 inch pieces, blanched and drained

¼ cup boiled green peas

1 medium raw banana, boiled, peeled and cut into1 inch cubes

2 tbsps oil

5-6 black peppercorns

1 inch cinnamon stick

2-3 cloves

3 green cardamoms

1 tbsp red chilli paste

2 cups fresh tomato puree

Salt to taste

¼ tsp turmeric powder

¼ cup coconut cream

1 tsp sugar

1 tbsp butter

¼ tsp dried fenugreek leaves powder

Fresh coriander leaves for garnish

⦿ Method

1. Heat oil in a non-stick pan. Add black peppercorns, cinnamon stick, cloves, green cardamoms, and mix well. Cook till fragrant.

2. Add red chilli paste, mix and cook for 1-2 minutes. Add tomato puree, mix and cook till the oil separates.

3. Add salt, turmeric powder and mix well. Cook for 1-2 minutes.

4. Stir in the coconut cream and cook for 1-2 minutes.

5. Add sugar and mix, cook till it melts. Add cauliflower, French beans, green peas, and raw bananas and mix well. Cook for 2-3 minutes.

6. Add butter and mix well. Cook for 1-2 minutes.

7. Add dried fenugreek leaves powder and mix well. Transfer into a serving bowl.

8. Garnish with fresh coriander leaves. Serve hot.

Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.

This article is for informational purposes only and not a substitute for professional medical advice.

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