Vegan Fish Fillets To Vegan Meatballs, Celebrate Easter With Yummy Recipes By Chef Rose Pinto

It is the season of festivals and we are busy building appetite for all the festive delicacies. The month of April especially is stacked with holidays. After Navaratri and Ramdan which is still ongoing, it is time to gear up for Easter. Easter is a Christain holiday which is also called Pascha or Resurrection Sunday commemorating the resurrection of Jesus from the dead. As per the New Testament, the resurrection of Christ happened on the third day of his burial following his crucifixion by the Romans at Calvary c. 30 AD.

Every year, three days following the Good Friday, Christians ring in Easter with great fervour and gusto. Easter celebrations vary across the world, but a lavish Easter feast is prepared in almost every Christain household, and this feast can comprise anything from roast chicken, to steak to grilled veggies.

Vegan Fish Fillets

(Serves 4)

Ingredients

• 4 large brinjals (aubergines)

For the Recheado Masala:

• 15 red Kashmiri chillies, soaked for 15–20 minutes in just enough water to cover
• 1 Tbsp tamarind  
• 3 Tbsp apple cider vinegar
• ½ cup onion, chopped
• 1 Tbsp unpeeled ginger, finely chopped
• 1 Tbsp garlic, finely chopped
• 15 peppercorns
• 3 green cardamom pods
• 3 cloves
• 1-inch cinnamon stick
• 1 tsp cumin (jeera) seeds
• 1 tsp mustard (rai) seeds
• 2 soft dates, pitted
• 1 Tbsp unrefined salt

For Dusting:

• 2 Tbsp chickpea flour (besan)
• 2 Tbsp roasted peanut powder

To Garnish:

• 1 tsp chaat masala

Method

1. Add the ingredients for the Recheado masala to a blender and blend into a smooth paste. Do not add water.
2. On a plate, mix together the chickpea flour and peanut powder. Set aside.
3. Cut each brinjal lengthwise into 4 thick slices. Score each slice on both sides, to allow it to absorb the masala.
4. Apply the masala to both sides of each slice and sprinkle over the dusting powder.
5. On a heated griddle (tawa), rub a thick onion or potato slicee.
6. Place the brinjal slices on the griddle, cover with a lid, and cook on low heat.
7. Allow to cook for 3 to 4 minutes, then flip the slices and  cook for a further 3 minutes.
8. Sprinkle with chaat masala and serve hot.
9. The Recheado masala can be stored in an airtight container in the refrigerator for up to 20 days (as long as no water was added).

Vegan  Meatballs in Cafreal Curry

(Serves 4)

Ingredients

For the Meatballs:

• 1 cup mushroom, chopped
• 1 cup mushroom, finely pulsed/minced
• 200 g unpeeled potatoes  

For the Roasted Masala:

• ½ cup onion, chopped
• 1 Tbsp ginger, finely chopped
• 1 Tbsp garlic, finely chopped
• 3 green chillies, finely chopped
• 1½ tsp unrefined salt

For the Dry Masala:

• ½ cup roasted coconut
• 1-inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 star anise
• 1 tsp fennel (saunf)

Method

1. Preheat the oven to 180°C.
2. Steam the potatoes for about 10 minutes until half-cooked. Allow to cool, then grate.
3. In a heavy-bottomed pan, sauté the onions, ginger, garlic, green chillies, and salt until light brown and fragrant, about 5 minutes.
4. In a blender, blend the dry masala ingredients into a powder.  
5. In a bowl, mix together the mushrooms, potatoes, onion mix, and masala powder.  
6. Roll into small balls, transfer to a baking tray, and bake for 20 minutes.
7. Alternatively, cook them in a preheated air fryer at 180°C  for 10 minutes.

For the Cafreal Gravy:

• 2 cups fresh coriander leaves, chopped
• 5 green chillies
• 1 Tbsp unpeeled ginger, chopped
• 1 Tbsp garlic, chopped
• 2 cloves
• 1-inch cinnamon stick
• 15 peppercorns
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds
• 2 soft dates, pitted
• 1 Tbsp unrefined salt
• ½ cup coconut, freshly grated
• 3 Tbsp coconut vinegar or apple cider vinegar
• ½ cup water

Method

1. Blend all the ingredients into a smooth paste in a blender.
2. Transfer to a pan and add water until the gravy reaches the desired thickness.  
3. Boil for 2 to 3 minutes.
4. Add the meatballs to the curry and serve with rice, roti, or bread.

Rose Berry Tart

(Serves 8)  

Ingredients

For the Crust:

•  ½ cup barnyard millet (sanwa)
• 1-inch piece of cinnamon
• ¼ cup almonds
• ¼ cup melon seeds
• ¼ cup desiccated coconut
• ¼ tsp unrefined salt
• ½ cup soft, pitted dates, tightly packed
• 1 Tbsp cold water

For the Filling:  

• ½ cup cashews, soaked in 1 cup water for 30 minutes, rinsed, and drained
• 4 g agar agar flakes or 2 tsp agar agar powder
• 1 cup water
• 100 g golden raisins or unsweetened dried cranberries
• 1 tsp rose water
• ½ tsp vanilla extract
• 1 tsp beetroot powder or juice

To Garnish:

• 1 Tbsp cashew powder
• 10 rose petals  
• 10 fresh berries

Method:

1. Preheat the oven to 200°C.
2. Roast the barnyard millet over low heat for 8 minutes. Allow to cool.
3. Transfer to a blender, add the cinnamon, and blend to a fine powder. Sift and set aside.
4. Blend the almonds into a fine powder. Add the melon seeds and desiccated coconut and blend again.
5. Transfer to a bowl and add millet flour and salt. Mix well with clean hands.
6. In a blender, add one layer of the blended flour mix, then a layer of dates.
7. Repeat until all the flour and dates are used up and pulse to a crumbly, dough-like consistency.  
8. Transfer this mixture to a large bowl, add the  water, and mix into a soft dough.
9. Gently press onto the base and sides of a 24-centimetre parchment-lined tart pan.
10. Poke a few holes with a fork in the base and place in the refrigerator for 10 minutes.  
11. Place the chilled crust on the middle rack of the oven and bake for 10 to 12 minutess, until golden brown. Allow to cool.
12. Soak the agar agar in half a cup of water for 15 minutes and boil for 3 minutes.
13. Blend the filling ingredients with half a cup of water until smooth.
14. Pour this mixture over the crust and place the tart in the refrigerator for 30 minutes, until fully set.
15. Garnish the tart with cashew powder, rose petals, and berries. Serve immediately or store in the refrigerator for up to 3 days.