Watermelon rind Halwa
Did you know that you can actually eat the watermelon rind, but not only this, that it is actually a very fine ingredient in a traditional Indian Dessert? Welcome to our Indian vegan cuisine week!
Celebrating Indian Cuisine: A Plant-Based Culinary Journey
As we embark on our Culinary Week, we are thrilled to explore the vibrant and diverse world of Indian cuisine, with a special focus on its rich plant-based traditions. Indian food is a tapestry of flavors, colors, and aromas, deeply rooted in a history that intertwines culinary artistry with spiritual and cultural practices.
The Rich Heritage of Indian Cuisine
Indian cuisine is a harmonious blend of regional variations, each offering unique dishes that reflect local ingredients and culinary techniques. From the tangy, spice-laden dishes of the South to the rich, creamy gravies of the North, Indian food is a celebration of diversity. At its core, Indian cuisine is known for its bold use of spices, which not only enhance flavor but also offer numerous health benefits.
One of the most remarkable aspects of Indian cuisine is its extensive vegetarian tradition. This culinary approach is deeply influenced by Hinduism, which advocates for ahimsa, or non-violence, and encourages a diet that minimizes harm to living beings. As a result, many Indian dishes are naturally plant-based, making them a perfect fit for our culinary exploration.
A Spiritual Connection
Our spiritual lifestyle fosters a deep connection with Indian culture, where food is often considered an offering to the divine, prepared with mindfulness and reverence. This philosophy resonates with our approach to plant-based cooking, where every ingredient is chosen with care, and every dish is prepared with love and respect for nature.
Indian richness of traditions in Portugal
In recent years, Portugal has welcomed a growing community of Indians and Nepalese, enriching the cultural tapestry with their traditions, tgeir peaceful temper and their flavors. This burgeoning community has brought with it a wealth of culinary knowledge, allowing fellow humans like us to experience authentic Indian cuisine right here in Western Europe.
Exploring Indian Plant-Based Dishes
During our Culinary Week, we will delve into the world of Indian plant-based cuisine, celebrating dishes that showcase the creativity and depth of this culinary tradition. From the fragrant curries and hearty dals to the delectable samosas and vibrant chutneys, each meal will be an exploration of flavors that nourish both body and soul.
We are excited to present our first recipe: Watermelon Rind Halwa, made vegan! This innovative dish transforms an often-discarded part of the fruit into a delightful, sweet treat that perfectly embodies the resourcefulness and creativity of Indian cooking.
But that’s just the beginning. We are also planning to prepare Vegan Paneer Tikka Masala without onions and garlic, adhering to certain dietary preferences within the Indian culinary tradition. Additionally, we will whip up a refreshing Vegan Mango Lassi, among other delicious recipes.
We invite you to join us on this journey, as we savor the richness of Indian cuisine and celebrate the profound vegetarian traditions that have inspired generations. Together, we will discover the beauty of plant-based cooking and the spiritual connection that ties us to this ancient and vibrant culture.
Namaste, and welcome to a week of culinary delights from the jewel box of Indian food!
Watermelon Rind Halwa
Ingredients
- 1/2 watermelon (only the rind)
- 2 tbsp plant butter
- 1/4 cup cane sugar
- 1/2 tsp cardamom powder optional
- 2 tbsp nuts I used pistachios and walnuts, usually cashews and almonds are used
- 2 tbsp raisins
Instructions
- Peel off the green from the watermelon rinds. Grate the rind and squeeze out excess water.
- In a pan, melt one tbsp of the butter. Add the nuts and fry for 1-2 minutes.
- Add the raisins and continue to fry for another minute.
- Transfer the nuts and raisins into a bowl or on a plate and set aside.
- Add the grated rind to the pan. Stir and cook for a few minutes.
- When the rind is getting soft, add the sugar. Continue to cook, stir regularly.
- Add the other tbsp of the butter, continue to stir. It should thicken nicely.
- Once it is thickened clearly, take the pan off the heat, add the nuts and raisins.
- Serve – it is nice served warm, but if you prefer you can let it cool down or refrigerate for a chilled Halwa.
