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5 Delicious Exotic Vegan Recipes For You

 Do you like exotic vegan recipes?

If you like to try exotic vegan recipes here are some

for you. Some of them sweet, some spicy and all delicious

and healthy, discover and experiment with these tasty recipes

and surprise  your family and friends with something different

and exotic. Is it not beautiful to be able to try dishes from other

countries at your own home? Some of these delicious exotic

vegan recipes may become the new favorite of you and your

family. Happy cooking 🙂


Crispy Lentil Fritters (Parippu vada)

 Looking at Sri Lankan recipes lately for my ‘Around the world’ series I realized that parippu vadas are quite popular in Sri Lanka too!DSC_0528

Crispy Lentil Fritters (Parippu vada)

  • Servings: makes about 20 vadas
  • Time: about 45 mins
  • Difficulty: moderate


  • 2 cups Toor dal (yellow lentils) soaked in water for at least 4 hours
  • 1 medium onion, chopped
  • 1 inch by 1 inch piece of fresh ginger, chopped (or about 1 tbsp)
  • 4-6 green chillies, chopped fine (use less or omit if you don’t like biting into green chillies)
  • 1 tbsp fennel seeds (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 4-6 fresh curry leaves, chopped roughly
  • 3/4 tsp salt
  • Drain the water from the soaked dal. Reserve about 2 tbsp of the dal and place the rest in a food processor and grind it using very little water – about 1/2 cup or so.  The ground mixture should be very thick. Add all the rest of the ingredients to the ground dal mixture and the reserved dal and mix using a spoon.Heat oil in a deep frying pan. Test the oil by adding a drop of the mixture. If it comes up immediately then the oil is ready.  Keep heat on medium.  Using your hands make small patties of the dal mixture into the oil and deep-fry turning it once so that the patties are golden brown and crispy on the outside.  Drain on paper towels.Serve the vadas hot with coconut chutney or just ketchup.
  • Notes: get them here >Crispy Lentil Fritters

Semolina Almond Halwa (Vegan Sooji Halwa)

DSC_0515One always hear about folks talking about middle of the night cravings. But what about middle of the day cravings? And that too when you are in the middle of work? Well that does not usually happen to me but of late its been happening. I think its because of the different diet restrictions that I have been following. In general my philosophy has always been to cook fresh, use natural and exercise moderation.

Yummy Halwa. Craving abated. Nirvana.

Semolina Almond Halwa (Vegan Sooji Halwa)

  • Servings: Serves 2-3
  • Time: About 15 minutes
  • Difficulty: Easy


1/2 cup semolina (sooji or rava)

1/2 cup ground almonds (coarsely ground)

1/4 cup olive oil

1/4 cup sugar (I used cane sugar)

pinch salt

1 1/2 cups almond milk

cardamom powder 1/2 tsp (optional)

Method: get it here  >Semolina Almond Halwa

Lentil and Coconut Pudding


Lentil and Coconut Pudding (Parippu Paayasam)

  • Time: about 1 hour
  • Difficulty: easy

 This recipe makes about 20 servings of about 1 cup eachIngredients:

2 cups or 1/2 kg(1 lb) split moong dal (yellow split lentils)
5 cups water
2 lbs or 1 kg jaggery Melted with 1 cup water
4 cups thinned coconut milk*(canned or fresh)
1 cup thick coconut milk*(canned or fresh)
1 tbsp cardamom powder
1 tbsp dry ginger powder

1/2 cup ghee or unsalted butter
1/2 cup cashew nut pieces
1/2 cup coconut pieces, cut into small 1/2 inch long pieces
2 tbsp black sesame seeds
1 tbsp raisins

Method: get it here >Lentil and Coconut Pudding

Quinoa Upma (Quinoa South Indian style)
Quinoa Upma (Quinoa South Indian style)

Quinoa, pronounced as ‘kin wah’ is not a true grain but is high in protein and is also gluten-free. Hence it has become sort of the new rage because it provides a great option for folks who are on gluten free diets. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant

This recipe will make 1 serving

3/4 cup quinoa
1 and 1/2 cups water
1 tsp coconut oil (melted)
1/2 tsp mustard seeds
1 tbsp chopped sun-dried tomatoes
1 pinch of red chilli powder (cayenne pepper)
2-3 fresh curry leaves
1 tbsp thinly sliced coconut pieces or unsweetened coconut flakes
1 tbsp roasted peanuts
1/4 tsp or pinch of salt

For the grilled veggies:
1 tsp melted coconut oil
1 cup chopped veggies- broccoli, spinach or any other vegetable
1/4 tsp garlic sea salt

Method >Quinoa South Indian style


varagu arisi sakkarai pongal
Varagu Arisi Sakkarai Pongal is a dish espically made for Pongal festival using kodo millet. Pongal is a three day long harvest festival celebrated in Tamil Nadu. You can call it a thanks giving festival
 make some sakkarai pongal using millet!
Author: Priya Shiva
Recipe type: Traditional sweet
Cuisine: Indian
Serves: 4
  • Varagu Arisi/Husked Kodo millet – ½ cup
  • Moong Dal dhuli / pasi parappu/ yellow lentil – ¼ cup
  • Grated Jaggery – ¾ cup
  • Cardamom – 2(powdered)
  • Edible camphor – a pinch
  • Milk – 4 tbsp
  • Ghee – 4 tbsp
  • Broken Cashew-nuts – 10
  • Raisins – 10

INSTRUCTIONS get them here >


Organic, nutritious, real food for busy people. Leading a busy lifestyle is even more reason to stay healthy. This versatile blend is a great way to get the nutrients your body needs in a fast, convenient way. Ideal for hot and cold drinks, smoothies, protein balls or puddings and great for home, work, travelling and camping

Changing Habits Cacao Quick Hunger Fix