3 Mouth-Watering Pure Veg Recipes Alia Bhatt Once Served Up

Actress Alia Bhatt is not only a versatile star but also known for her love of beauty tips, tricks, and even spending time in the kitchen. Back in 2019 and 2020, the Gangubai star shared three mouth-watering pure veg recipes that she absolutely loves.

She posted these on her YouTube channel, where, in Episode 1 of In My Kitchen, she demonstrated how to make Beetroot Salad and Chia Pudding. In Episode 2, she shared another delicious South Indian-Style Zucchini Sabzi recipe from the same series.

We’ve put together all three recipes that you may want to jot down in your journal for a perfect Sunday treat:

The Beetroot Salad

Ingredients

• Boiled and grated beetroot
• 1 cup yoghurt
• Pinch of black pepper
• Pinch of chat masala
• Pinch of coriander

For tadka

• 1/4 tablespoon oil
• Black mustard seeds
• Cumin seeds
• Asafoetida (Hing)
• Curry leaves

Directions

• In a bowl, add beetroot and yoghurt and mix well
• Add black pepper, chaat masala, and fresh coriander
• Prepare a tadka by adding jeera, mustard seeds, curry leaves, asafoetida in a hot oil pan
• Add the tadka with the beetroot and yoghurt and mix it well before serving

Chia Pudding

Ingredients

• 1 scoop roasted chia seeds
• 1 cup coconut milk
• 1 scoop protein powder
• Drops of stevia (To taste)

Directions

• Put chia seeds in a bowl and add coconut milk, protein powder and stevia to taste
• Mix it all well and put leave it in the fridge until it is ready to serve
  Serve cold

South Indian-Style Zucchini Sabzi

Ingredients

• 1 diced zucchini
• 1/2 tablespoon oil
• 1/4 tablespoon black mustard seeds
• 1/4 teaspoon asafoetida
• A few curry leaves
• 1 cut green chilli
• 1/2 teaspoon coriander powder
• 1/4 teaspoon jeera powder
• 1/4 teaspoon fennel powder
• 1/4 teaspoon amchur powder
• Fresh coriander
• 2 tablespoon grated coconut

Directions

• Prepare the tadka by adding mustard, asafoetida, curry leaves and chilli in a hot pan oil
• Followed by adding chopped zucchini and salt
• Toss the zucchini and cover it for 2 minutes to steam
• Add spices suchs as coriander powder, cumin powder, fennel powder and amchur powder 
  Add 2 tablespoon of grated coconut and cook
• Finish off with fresh coriander
  Serve