Vegetarian/Vegan Hangover remedies

I woke up on Monday morning feeling like a garbage bag!! My head was pounding, I felt nauseated, my body felt like it was Melting away and I didn’t want to get out of bed!
Im sure after 2 days of partying and drinking (weekends) have left you with a hangover!!

While those amazing hamburgers, sausages, bacon, greasy scrambled eggs are known cures for hangover but all of us can’t indulge in these greasy non vegetarian stuff!!
So here are some remedies for my vegetarian and vegan friends.

1) KEEP YOURSELF HYDRATED –
You probably feel like shit and don’t want to put another drop of any liquid inside you body but trust me the reason why you so nauseated is because you are dehydrated. Drink water in regular intervals even if you think that will make you throw up. Just remember to drink some more water after you have throw up. 😉

2) COCONUT WATER –
Coconut water is rich in Potassium and these elements is what your body is crying out for. Potassium keeps up the salt levels in our body. The bonus of coconut water is that it’s yummy and vegan friendly.

3) BANANA –
Same as the coconut water, banana is also rich in Potassium and magnesium which makes you feel much better. It is also a great option for vegans and those who are allergic to coconuts.

4) FRIES–
Grease is like heaven for a person who drank a whole lot of alcohol last night. Greasy stomach helps relieving queasy stomach.

5) MAC AND CHEESE –
It doesn’t matter if the Mac and cheese is store bought, out of can/box or freshly made( this is highly doubtful considering the throbbing headache ,haha haha) just remember to throw in a lot of butter and cheese. The cheese will provide you with the much needed protein and and the grease helps reliving upset stomach.

6) COFFEE –
When alcohol enters your body a chemical acetate is released which causes headaches. Coffee blocks the chemical acetate we hence curing headaches.

7) GINGER–
Ginger might not have a pleasant taste but it’s extremely helpful in relieving nausea. Go for the tastier options like ginger tea and candid ginger.

8) MISO SOUP–
The fermented soup contains loads of healthy bacteria which eases upset stomach. Don’t forget to throw in some vegetables to make it more delicious and healthy.

9)PEANUT BUTTER AND BANANA SANDWICH –
The peanut butter will ease tornado rising up in your stomach. Add in some bananas which are rich in Potassium and magnesium. Vegan peanut butter is also available in the market.

10) SCRAMBLED EGGS-
We know you are hungover and can barely get out of bed but this is a fairly easy option. Throw in some butter in a pan ( don’t care about the amount), crack in some eggs, scramble them up and add in tons of cream. The eggs are rich in protein and the grease will help with the grumpy stomach.

11) SCRAMBLED TOFU–
This is a delightful Vegan recipe. Add some broccoli, red peppers and onions in your Scrambled tofu. These vegetables contain amino acid cysteine which helps in breaking down the alcohol. The tofu is a rich source of protein. You can eat this recipe straight out of a bowl or make it into a burrito.

12) WATERMELON-
Watermelon has many benefits. They are rich in many vitamins, they help in rehydrating your body, plus you don’t have to cook it and it can be enjoyed by vegan.

13) MIXED NUTS-
Apart from being pretty easy to get your hands
on these delicious munches are a great source of nutrients and proteins. Everybody enjoys a great snack after drinking.

So, don’t make those promises to god and yourself that you would never drink again instead just read and try out the hangover remedies!!

Don’t forget to leave a comment telling me about some cool hangover remidies that I missed out!! Give this post a star if you found it helpful and follow me for upcoming exciting posts.

For any suggestions feel free to drop in an email- barkha.vyas06@gmail.com

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Thank you for stopping by and reading this blog post!!

Love-Barkha

P.s- the pictures used in this post donot belong to me and I do take ownership of them. However the content is created by me.

Aam Ka Pana ( Raw Mango Smoothie)

Hey everyone!!
It’s Mango season. 🙂 I uploaded a picture of My Aam Ka Panna on Instagram and got loads of requests for the recipie. So here it is!!

Aam Ka Panna is a smoothie made out of raw mangoes. It is sweet, salty, tangy, sour and most of all delicious. It is a traditional Indian recipie. It’s the perfect drink for summers and it has a high nutritional value!!

Aam Ka Panna ( Servings -4)

Ingredients:-
Raw Mangoes – 2
Water- 3 cups
Salt- 3 tsp
Sugar – 1 cup
Black salt/ Rock salt- 2 tsp
Cumin powder – 2 tsp
Juice of half a lime
Mint leaves

Method:-
– Boil the raw mangoes in a pan.

– once they are soft.. peal them and take out all the pulp
– Blend the pulp of raw mangoes with water until they blend into they mix well
– Add in salt, sugar, rock salt, lime juice and blend again.
– Refrigerate the Mixture( Pana) for atleast 2-3 hours.
– Just before you are going to serve it add in cumin powder and crushed mint leaves.
– Serve chilled and enjoy your summers.

I hope you try this recipe. Hope u like the exciting taste of Indian cuisine.
Dont forget to comment once you try this recipe.

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Until then – Sleep, Eat and travel in style

Love- Barkha

Stuffed capsicum!( Bharwa ShimlaMirch)

Stuffed capsicum( bell peppers) is a main course dish that can be easily prepared by the most inexperienced cooks. I will teach you how to make stuffed capsicum Indian style( Bharwa ShimlaMirch). This is an easy and delicious recipe and you must try it.

Ingredients:-
– green capsicum- 250 gm
-3 large onions
– 2 tbsp cooking oil
– For the stuffing:-
          3 large Boiled potatoes
          1 cup boiled peas
           Salt- 2 tsp
          Red chilli powder- 1.5 tsp
          Tumeric powder- 1 tsp
           Coriander powder- 2 tsp
          Asafoetida-1/2 tsp
          Cumin powder – 1 tsp
          Fennel seeds powder- 2 tsp
          Dried mango powder- 2 tsp
          Juice of half a lime
          Garam masala- 1 tsp

Method:-
Preparation of the stuffing:-
– mash the boiled potatoes and peas.
– Add in all the powdered ingredients and juice of half a lime and mix everything together.
– The filling is ready keep it aside.

Preparation of the capsicum:-
– Wash the capsicum properly before slicing them in half.
– Remove the seeds and core of the capsicum to prepare a cavity for the stuffing.

– Fill the capsicum with the stuffing properly.

– Cut the onions into cubes.

– heat the oil in a pan.
– Once the oil in hot throw in the onions and sauté them till they are soft.
– Once the onions turn translucent remove them from the pan.
– In the same pan carefully place the stuffed capsicum. Place the green shell of the capsicum facing downwards so that you don’t spill the filling.

– cover the pan with a lid and let it cook on low flame for 5 minutes.
– After 5 minutes remove the lid and throw in the cooked onions on the top of the capsicum.
– Cover and let it cook for another 10 minutes.
-After 10 minutes the capsicum must have cooked. Check the capsicum. If the capsicum is soft on touch it is cooked.
– Remove from flame and serve hot.
– This preparation can be eaten with Indian flat bread( roti or paratha) or it can be eaten separately as a main course dish.

Please leave a comment if you do try my recipie and like it!!

Tava pullav ( An Indian rice dish prepared on a cast iron flat top pan)

Tava pullav is an Indian rice dish which is prepared on a flat top cast iron top pan. The cast iron pan holds its importance in Indian culture and cuisine. The rice dish is full of spices as India is a land of spices. The cast iron pan provides extra flavour and nutrition to the dish. This is a perfect way to use up your leftover boiled rice. The flavours in this dish are amazing and a balance of spicy, tangy, sweet and sour.

INGREDIENTS:-
– A large bowl of boiled rice
– 2 large chopped onions
– 2 large chopped tomatoes
– 2 tsp cooking oil
– 1 tsp mustard seeds
– 2 green chillies finely chopped
– 4-5 curry leaves
– 4-5 cloves of garlic finely chopped
– a small ginger stem cut in juliennes
– 1 small carrot thinly sliced
– 1/2 cup boiled peas
– 1 large boiled potato
– salt
– 1 tsp turmeric powder
– 1 tsp red chilli powder
– 2 tsp coriander powder
– 2 tsp pav bhaji masala
– 1/2 cup chopped cilantro
– juice of half a lime

METHOD:-
– peal the boiled potato and cut it in cubes. Now just shallow fry the potato to make them slightly crisp.
– Heat up a cast iron flat top pan ( tava) on medium flame. When the pan is hot throw in the mustard seeds.
– Once the mustard seeds start spluttering add the curry leaves, ginger and garlic. Sauté for 2 minutes.
– After 2 minutes add in the finely chopped green chillies and onions. Sauté till the onions turn translucent.
– Once the onions are translucent add in the sliced carrot. Let the carrots cook till they soften.
– Once the carrots start softening add in the boiled peas and finely chopped tomatoes.
– Sauté till the tomatoes loose most of their water.

– Once the tomatoes are cooked mix in the dry spices- salt, turmeric powder, red chilli powder, coriander powder and paav bhaji masala. Also add in 2 tbsp water as the water makes it easier for us to mix all the spices with the vegetables.
– sauté for 2 minutes on low flame.
– After 2 minutes add in the shallow fried potatoes and the boiled rice.
– Using 2 forks gently  mix all the spiced vegetables with the rice till they are combined.
– squeeze in juice of half a lime
– top it up with some cilantro and give the rice a final mix.
– Serve hot.

This rice preparation tastes fabulous with plain yogurt or Raita.

Yogurt sandwiches

These are the most tempting and delicious delights. They are the best teatime snacks and have an extremely high nutritious value. Yogurt is an amazing source of calcium and phosphorus. These sandwiches make up a very low calorific meal. Making them is as mush fun as eating them.

Ingredients needed:-
– yogurt one and half cup
– 1 small finely chopped onion
-1 small finely chopped tomato
– paprika powder 1 tsp
– salt 1 tsp
– 4 bread slices
– butter 1 tsp
– mustard seeds 1 tsp

Method:-
– Put the yogurt in a muslin cloth and let it hang overnight. This will drain out all the water from the Curd.
– In the morning remove the hung Curd from the muslin cloth and place it in a mixing bowl.
– Mix the chopped onion and tomato in the Curd.
– Add the paprika powder and the salt into the Curd mixture.
– Apply an even layer of the Curd spread in between 2 bread slices.

– Heat some butter in a pan. When the pan gets hot scatter in a pinch of mustard seeds.
– Once the seeds start spluttering ,place in the sandwich and let it cook for a minute.
– After a minute flip the sandwich and let it toast from the other sides.
– once both the sides of the sandwich are toasted enough, take them out of the pan and enjoy with ketchup or pesto sauce.

Spinach and corn cheese sandwiches

There can be nothing better than this recipie as its the best way to feed the iron rich spinach and the vitamin B complex rich corn to all those people who squint at the mention of vegetables. It is a very healthy recipe and extremely beneficial for all age groups. This recipie is made in 2 simple steps 1) making the corn and spinach filling 2) preparing the white sause. So get ready to cook and enjoy these healthy and yummy sandwiches.

Ingredients:-
– corn kernels 1/2 cup
– spinach 1 cup
– oil 1 tsp
– sesame seeds 2 teaspoons
– salt to taste
– red chilli powder 1/2 teaspoon
– nutmeg 1 teaspoon
– all purpose flour 2 teaspoons
– milk 1 cup
– black pepper 1 teaspoon
– butter 1 tsp
– bread slices( tastes better with wheat bread)
– Grated cheese ( any cheese of your choice will work well)

Method:-
– heat the oil in a pan and and boiled corn to it. Saute for 2 minutes.
– Add in the finally chopped spinach. Let it cook for 5 minutes.
– After the spinach gets cooked add little bit of salt and nutmeg powder. Don’t be very heavy handed with the salt as the spinach leaves are naturally salty.
– mix in the chili powder and the sesame seeds. Let it all cook for 2 minutes on low flame.
– remove the prepared filling from the pan and place it in a mixing bowl.
– To make the white sauce, to the same pan add the butter and the all purpose flour.
– after mixing it for 2 minutes on low flame stir in cold milk making sure that no lumps are formed.
– Once the sause starts thickening mix salt and pepper to it and remove from flame.
– mix the sause with the corn and spinach filling. Add in the shredded cheese as well.
– your filling is ready to be placed on the bread.
– Apply a good layer of the filling on a bread slice and cover it up with another bread slice.

– Apply butter on the bread slices and grill the sandwiches on a pan or you can also toast them in a sandwich maker.
– cut the sandwich in desired shapes and sizes and serve hot with ketchup.

Chilli cheese grilled sandwiches with a potato filling

My 3 layered chilli and cheese grilled sandwiches with potato filling are the go to recipie if you want a blast of flavour in your mouth. Children love them as the chilli is not that empowering and cheese is every kids delight. Just like my other recipies this too is very simple and ever after a little work they taste delicious.

Ingredients:-

FOR THE GREEN CHILLI CHUTNEY:-
– 10-12 green chilies
– chopped coriander 1 cup
– chopped mint leaves 1 cup
– grated coconut 1/2 cup
– salt to taste
– juice of 1 lime
– olive oil- 2 tbsp
-water 1/2 cup

FOR THE POTATO FILLING:-
-1 large boiled potato
– 1 large onion finely chopped
– 1 large tomato finely chopped
– curry leaves -4-5
– boiled green peas -1/2 cup
– fennel seeds – 1 tbsp
– butter -2 tbsp
– salt to taste
– crushed black pepper – 2 tsp
– turmeric powder – 1/2 tsp
– chilli flakes – 1 tsp
– dried oregano – 1 tsp
– juice of half a lime

AND – cheese slices

Method:-

THE GREEN CHILLI CHUTNEY:-
( this chutney recipie can be used in several dishes or served as dip. It can be prepared and stored in the refrigerator for up to a week)

-put all the ingredients of the chutney recipie into a blender and blend it all up into a thick paste.

THE POTATO FILLING:-
– Heat butter in a pan and wait it to heat up.
– throw in the fennel seeds and the curry leaves.
– put the finally chopped onions into the pan
– Saute till the onions are golden brown. Once the onions turn golden brown add in the finally chopped tomatoes.
– sprinkle in the salt and turmeric powder, saute till the tomato softens.
– Mix in the boiled green peas
– Mash the boiled potato and mix with the cooked tomatoes,peas and onions.
– Mix the oregano, red chilli flakes and some  crushed pepper.
– Remove from the flame and mix in juice of half a lime. Keep aside.

ASSEMBLING THE SANDWICHES:-

-Take 2 slices of bread for a sandwich.
– Spread a layer of chilli chutney on a slice of bread.
– spread a generous layer of potato filling on top of the green chilli chutney layer.
– put the slice of cheese on top of the potato filling and cover it all up with the other slice of bread.
– Butter the breads properly and grill them till they are golden brown.
– serve the sandwiches hot with ketchup.

My delicious tomato, cucumber and cheese sandwiches

My cucumber, tomato and cheese sandwich recipie is super simple and the sandwiches are to die for. Here is the recipie for my cool and amazing sandwiches.

Ingredients:-
-1 cucumber
-1 large tomato
-3 cubes of processed cheese
– salt
-black pepper
-chilli flakes(optional)
-mixed Italian herbs(optional)

Method:-
– Remove the seeds of the cucumber and grate it.
–  Remove the seeds of the tomato and finely chop it.
– Grate the cheese
– Mix the cucumber, tomato and cheese in a bowl and mix them all up.
– Mix some salt and pepper with the vegetables and cheese.
– If you wish for extra flavour add some chilli flakes and Italian herbs as well. The sandwich filling is ready!!!

-Take two slices of bread, remove their sides and butter the slices well.
– Apply the sandwich filling generously in between the slices.
– Cut and decorate the sandwiches as per your wish and creativity.
– Enjoy your sandwiches. They are perfect tea snack and healthy for kids.

Paneer tikka masala recipe (cottage chesse preparation- An Indian classic)

Paneer tikka masala is a classical Indian delight prepared from cottage cheese. This recipe will prove to every taste bud in the world that vegetarian food is delicious along with being healthy. Here is my amazing recipe of paneer tikka masala.

INGREDIENTS:-
For the marination:-
–200gm Paneer (cottage chesse)
-1/2 cup Curd
-1 tsp Red  chilli powder
-salt to taste
-1 tsp kasuri methi
-1 tbsp Ginger garlic paste
-Juice of half a lime
-1/2 tsp garam masala
-2 tbsp mustard oil
-1 large diced onion (cut in cubes and separate all the layers)
-1 diced and deseeded tomato
-1/2 cubed capsicum
For the gravy:-
-2-3 tbsp cooking oil
-1tsp cumin seeds
-2 large chopped onions
-2 large chopped tomatoes
-2 tbsp garlic ginger paste
-1 1/2 tsp chilli powder
-1 tsp coriander powder
-1/2 tsp garam masala
-1/4 turmeric powder
-salt to taste
-2 green chilies slit length wise
-2 cups cashewnut paste
-1 cup water
-1/2 cup fresh cream

METHOD:-
Preparation of the Paneer(cottage chesse) tikka:-
– take a large bowl and add 1/2 cup hung Curd to it
-to the Curd add red chilli powder, salt, kasuri methi, ginger garlic paste, lime juice, garam masala and oil. Mix well.
– now add the cubed tomato,capsicum and onion to the Curd mix and mix well to coat all the vegetables with the marination.
– Cut the cottage cheese in large cubes and put it in the bowl with the Curd. Gently coat the cottage Cheese with the marination.
-Keep it aside to marinate for half an hour.
– After around 30 minutes put alternate pieces of the Paneer and the vegetables on skewers.
-Heat a flat nonstick pan and brush it with oil.
– Put the skewers in the hot pan and let them get a nice golden brown color on all sides. Keep brushing the Paneer and the vegetables with oil.
– once cooked remove the cottage cheese and the vegetables from the skewers and keep them aside for the gravy.

Preparation of the gravy:-
-heat 2 tbsp oil in a pan.
– when hot add in the cumin seeds and let them splatter.
-add finely chopped onions and sauté till golden brown.
-add the ginger garlic paste and sauté for a minute.
-mix in the finely chopped tomatoes and cook for 2 minutes.
– Add chilli powder, coriander powder, garam masala, turmeric powder, salt, slit green chilies and cook till all the spices are cooked.
-Add in the cashewnut paste and keep stirring till the mixture starts releasing oil.
-Add a cup of water to increase the bulk of the gravy.
-Add 1/2 cup of fresh cream and give it all a good mix.
– Add in the golden brown Paneer tikka to the gravy.
– Add 1/2 tsp garam masala and 1/2 tsp kasuri methi.
– Add half a juice of lime.
– give it all a gentle stir.
-Garnish with fresh coriander.
– Serve hot.

Poha recepie (flattened rice)

This is a popular Indian breakfast dish known as poha(savory flattened rice). It is my favorite dish to make when hunger strikes as it literally takes 5 minutes to make it.

Ingredients:-
-poha(flattened rice)- 1 cup
-mustard seeds- 1/2 teaspoon
-curry leaves- 5 to 6
-2 green chillies finely chopped
-1 potato chopped
-1 onion finely chopped
-green peas- 1/2 cup
– 1 tomato finely chopped
– cooking oil-  2 tablespoon
-roasted groundnuts 1-2 tablespoons
-1/2 teaspoon turmeric powder
– 2 teaspoons sugar
– 1 teaspoon chilli powder
– salt to taste
– 1 lime’s juice
– coriander leaves

Method:-
– Seave the poha(flattened rice) to remove any powder or small granules.
– Thoroughly wash the poha without breaking the rice. Remove excess water.
– Place the poha in a flat dish and pour 1/2 cup water over it. Let the rice soak the water for 10 minutes.
– Meanwhile add the cooking oil in a pan. When the oil is hot add in the mustard seeds.
– Once the seeds splatter, add in the curry leaves, green chillies and potatoes. Cover the pan for a minute.
– After a minute add the chopped onions. Stir well and cover the pan for a minute.
– Add in the peas and the tomatoes. Stir well and cover the pan till the vegetables get cooked.
– While the vegetables simmer, add turmeric powder, red chilly powder, salt and sugar to the poha( flattened rice) and gently mix it all up.
– After a minute, add the poha to the vegetables. Mix in the coriander leaves,lime juice and crushed roasted peanuts.
– Let it simmer on medium flame for a minute.
– Serve hot and enjoy.

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