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Peepal Farm Products

@peepalfarmproducts

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We make 100% vegan and cruelty free products. All proceeds go towards helping animals 🐮
@peepalfarm @kahaniwalishivani

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Tarbuj ke beej se Paneer @peepalfarmproducts

Ingredients
250 grams watermelon seeds shelled (magaj)
Water (for soaking and grinding)
Salt to taste
Roasted cumin or powder to taste
Red chili powder - to taste
Kasuri methi (dried fenugreek leaves) - to taste

Instructions

Take 250 grams of watermelon seeds (magaj).
Soak the seeds overnight in enough water.
The next day, rinse the seeds with fresh water and grind the soaked seeds with filter water until all the seeds are crushed.
Strain this mixture through a fine sieve or cheesecloth.
You will get approximately 750ml-1 liter of watermelon seed milk.
Pour the milk into a pan and heat it on low flame.
Add salt, roasted cumin powder, red chili powder, and kasuri methi according to your taste.
Keep stirring continuously for 1-2 minutes.
As you stir, the mixture will start to thicken and form into a paneer-like texture. There is no need to add lemon or vinegar to curdle the milk
You will get around 350 grams of paneer.
If you want firm pieces, pour the mixture into a mold or container. Let it set in the fridge.
Once set, you can cut it into cubes easily.
This watermelon seed paneer has soft texture. It can be used in any recipe as regular paneer alternative.
You can also spread it on toast.

#indianstreetfood #indianveganrecipes #veganfood #easyrecipes #plantbasedfood by @peepalfarmproducts

Bina gaay ke doodh se ghee @peepalfarmproducts

Dairy-Free "Ghee"

Ingredients:
½ cup coconut oil
2 tbsp sunflower oil
2 tbsp sesame oil
5-6 fresh guava leaves (or substitute with curry leaves)
1 tsp turmeric powder
Instructions:
Heat Oils: In a pan, add the coconut oil, sunflower oil, and sesame oil. Heat on medium flame.

Prepare Leaves: Take fresh guava leaves and curry leaves, grind them into a paste.

Add Paste & Turmeric: Add the leaf paste to the oil mixture, followed by turmeric powder. Cook for a few minutes, stirring occasionally, until the color changes slightly.

Strain the Oil: Once the mixture is cooked, strain the oil to remove the leaf particles.

Cool & Refrigerate: Let the oil cool slightly, then refrigerate for a few hours until it solidifies.

And your dairy-free "ghee" is ready to use—perfect for spreading on parathas or adding to your favorite dishes!

#veganghee #ghee #lactosefreeghee #dairyfreerecipes #indianfoodrecipes #indianveganfood #homemadeghee #veganandglutenfree #veganandcrueltyfree #peepalfarmproducts #kahaniwalishivani #kitchenhack #lactosefree #dairyfree #healthyfood #clarifiedbutter #homemadebutter #nopreservative #nochemicals by @peepalfarmproducts

Mere Gaun Ka Special Achar @peepalfarmproducts

Ingredients:
2 kilo lemons (juice extracted and peels sliced)
2 cups Mustard oil
2 tbsp Fenugreek seeds
2 tbsp carom seeds
2 tbsp Red Chili powder
2 tbsp Kashmiri Chili powder
2 tbsp Turmeric powder
Salt to taste
2 cups Sugar / Jaggery
1 piece of charcoal (optional)
Store the bottle in the fridge, and you can use the lemon juice for an extended period.

Instead of throwing away the peels, you can make a delicious sweet and sour lemon pickle.

Here's how:
- After squeezing out the juice, slice the lemon peels thinly.
- Heat some sesame oil in a pan. Add fenugreek seeds, carom seeds, red chili powder, Kashmiri chili powder, turmeric powder, and salt. Stir well.
- Once the spice mixture cools down, mix the sliced lemon peels into it.
- Light a piece of charcoal until it's red hot. Place it in a small metal bowl or piece of foil, and set it in the pan with the lemon mixture. Pour a few drops of mustard oil on the charcoal and cover the pan immediately to trap the smoke for a few minutes, then remove the charcoal.
- Add sugar to the mixture and stir thoroughly.
- Transfer the mixture to a glass jar and place it in the sun for 4-5 days to let the flavors develop and the pickle mature.

Enjoy your homemade sweet and sour lemon pickle! It's perfect to enjoy with your meals.

#indianfoodrecipes #achar #indianpickles #zerowasterecipe #chatpata #gaun #homemadepickles #peepalfarm #peepalfarmproducts #kahaniwalishivani by @peepalfarmproducts

We always try our best to bring you more easy, delicious and plant-based recipes, so that by watching and trying them, more and more people can move towards a kinder and more sustainable way of living. 🌱💚

And when you all show so much love to our recipes, try them and leave such beautiful comments, it truly makes us feel that all our efforts are worthwhile.

Thank you so much for your love, support and encouragement. 🙏

#veganandglutenfree #veganandcrueltyfree #peepalfarm #peepalfarmproducts #veganrecipes by @peepalfarmproducts

We’re so lucky to have a home in this beautiful part of Himachal, surrounded by a lush green farm that gives our recipe videos the most beautiful backdrop. We truly hope that, through our videos, you get a little glimpse of this beautiful place and enjoy it as much as we do.

#peepalfarmproducts #peepalfarm #himachalpradesh #dharamshala #dhanotu by @peepalfarmproducts

₹100 ka Pista Malai Ghewar @peepalfarmproducts

For the ghewar batter - 2 Gewar
- Olive oil – 2tbsp (about ₹30 worth) or coconut oil 2 tbsp (about ₹20 worth)
- Ice cubes – 2 pcs.
- Maida – 20 g (about ₹2)
- Besan – 5 g (about ₹1)
- Cold water – approximately 150–180 ml

For frying
- 500 ml Plant-based ghee or sunflower oil – I used organic sunflower oil which was about ₹20 worth to fry one ghewar. The same batch can fry 5–6 ghewars.

For sugar syrup
- Sugar – 15 g (about ₹3)
- Green cardamom – 2–3 pods (about ₹1)
- Water – 30–40 ml

For pista-magaj rabdi
- 3 tbsp pistachios soaked ₹20
- 1/4 cup watermelon seeds soaked ₹20
- Water – 2 cups
- Sugar – 15 g (about ₹3)
- Green cardamom 2–3 pods
- Saffron – a few strands

For garnish
- Chopped nuts – optional

Method
1. Take 40 ml olive oil and whisk it with a handful of ice cubes until it becomes light and creamy.
2. Add 20 g maida and 5 g besan and mix well. Gradually add cold water, a little at a time, whisking continuously until you get a smooth, thin batter. Strain it to remove any lumps.
3. Keep the batter in an ice bath while preparing the ghewar.
4. Heat the plant-based ghee in a deep, wide vessel. Once hot, slowly pour the batter into the centre from a height, in thin streams. Let it spread and fry until golden and crisp.
5. Carefully remove the ghewar and drain it on a tray. The same batch of frying fat can be used to make around 5–6 ghewar, bringing the approximate frying cost per ghewar to ₹20.
6. Boil 15 g sugar, cardamom and 30–40 ml water until you get a one-string consistency. Dip or spoon the syrup over the ghewar and allow it to soak in.
7. Blend the 30 g soaked pistachios and 20 g soaked magaj with 2 cups water until completely smooth.
8. Transfer this mixture to a pan. Add 15 g sugar, cardamom and a few strands of saffron. Cook on medium-low heat, stirring frequently, until it thickens to a rabdi-like consistency.
9. Place the ghewar on a plate and generously spread the pista-magaj rabdi over it.
10. Garnish with chopped nuts if desired.

Recipe for plant based ghee can you found on our YouTube Channel - @peepalfarmproducts

#easyreci by @peepalfarmproducts

Patode 🌱 is one of the most loved dishes in the mountains 🏔 for a reason. A soft, spicy centre wrapped in crispy layers is enough to make anyone’s mouth water.

Direct link to the recipe is given below in the comments.
#Indianstreetfood #easyrecipe #indiantraditionalfood #veganandglutenfree #dairyfreerecipes by @peepalfarmproducts

Bite sized Patode @peepalfarmproducts

Ingredients for the batter
- 1 cup leftover cooked rice
- ½ cup besan (gram flour)
- 4–5 garlic cloves, finely chopped or grated
- 1 small green chilli, finely chopped
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ¾ tsp salt, or to taste
- 1 tsp amchur powder
- ½ tsp saunf (fennel seeds)
- ½ tsp ajwain (carom seeds)
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 2–4 tbsp water, as needed

For the patode
- 10–12 small, tender arbi leaves
- Oil, for deep-frying or shallow-frying

Method

1. Add the leftover cooked rice, besan, garlic, green chilli, turmeric, red chilli powder, salt and amchur to a bowl. Add a little water and mash and mix everything together to form a thick, spreadable batter.
2. Mix in the saunf, ajwain, roasted cumin powder and coriander powder. The batter should be thick enough to spread onto the leaves without dripping.
3. Use small, tender arbi leaves. Since the young leaves are naturally soft, there is no need to remove their stems. This makes the process quicker and much less messy.
4. Place one small arbi leaf on a flat surface. Spread about 1 tablespoon of the batter evenly over it. Place another leaf on top and spread a little more batter if needed to help the layers stick together.
5. Using both hands, tightly roll the two leaves together to form a compact roll.
6. Place the rolls in a steamer and steam for 5–7 minutes, until the batter is cooked and firm.
7. Allow the steamed rolls to cool slightly, then cut them into small, bite-sized pieces.
8. Deep-fry or shallow-fry the pieces until crisp and golden on the outside.
9. Serve the mini patode hot with a cup of chai and enjoy!

Storage: The steamed patode can be cooled completely, packed and stored in the freezer for 2–3 months. Thaw and fry before serving.

#Indianstreetfood #easyrecipe #indiantraditionalfood #veganandglutenfree #dairyfreerecipes by @peepalfarmproducts

A sustainable Rakhi collection that empowers women in our village and supports stray animal rescue ❤️

Visit our website. Link in the comments below.
#handmadewithlove #rakhi #ecofriendly #socialcause #rakshabandhan by @peepalfarmproducts

This year, our mango tree gave us so many mangoes that we couldn't finish them all. So we thought, why not turn them into mango leather so we can enjoy them all year round? 🥭

Save this recipe and give it a try when mango season comes around again! ❤️

Link in the comments below.
#indianfood #indianstreetfood #easyrecipe #indianrecipe #cooking #recipe #food #spicy #mango #fruit #vegan #glutenfree #peepalfarmproducts by @peepalfarmproducts

Our handmade Rakhi collection is back! 💛

Every rakhi is lovingly handmade by the women of our village, Dhanotu. 🧵 We’ve tried to make them as sustainable as possible by using upcycled materials wherever we could, along with natural, biodegradable beads that grow in nature. 🌿

We’ve kept the designs rooted in tradition, so they feel just right for Raksha Bandhan.

And if you're wondering whether to buy your rakhi from us, here's one more reason. Every rupee of profit goes towards caring for the stray animals at our rescue clinic. 🐾 So your rakhi ends up celebrating not just a sibling, but a little kindness too.

Take a look at our website - shop.peepalfarm.org and share with your friends.
#handmadewithlove #rakhi #ecofriendly #socialcause #rakshabandhan by @peepalfarmproducts

1 saal chalega ye aam papad @peepalfarmproducts

Ingredients

* 1 kg raw mangoes
* 250–350 g jaggery (adjust according to the sourness of the mangoes)
* 1 tsp rock salt (sendha namak)
* 2 tsp roasted cumin powder
* ½–1 tsp red chilli powder (adjust to taste)
* ½ cup water (for cooking the mangoes)

Method

Peel the raw mangoes, remove the seeds, and cut the flesh into small pieces.

Add the mango pieces and the water to a pan. Cover and cook for 8–10 minutes, or until the mangoes become soft.

Transfer the cooked mangoes to a blender and blend until completely smooth.

Pour the puree back into the pan. Add the jaggery, rock salt, roasted cumin powder, and red chilli powder. Cook over medium heat, stirring continuously, until the mixture becomes thick and glossy consistency.

Lightly grease a tray or plate with a little oil. Spread the mango mixture into a thin, even layer.

Place it in direct sunlight until completely dry. If you don't have enough sunlight, you can also dry it under a fan, though it will take longer.

Once fully dry, the aam papad will peel away easily from the tray. It should look shiny and be so soft and flexible that it bends without cracking.

Enjoy it as it is, or make chaat.

Now let's make tangy, chatpata Aam Papad using raw mangoes!

#indianstreetfood #easyrecipes #veganandglutenfree #indianfoodrecipes #spicyfood by @peepalfarmproducts