The Indian Vegan Kitchen (38 page)

GF, LF

1. In a small saucepan, boil water with chai masala. Add tea bags, reduce heat, and simmer for 2 minutes. Remove from heat and steep tea for 3 to 5 minutes.

2. Add soymilk and sugar, return to stove, and bring to a boil. Remove tea bags and strain tea into a cup or teapot. Serve hot.

NOTE:
Chai can be made in a microwave. Just remember to make strong brewed tea and reheat after adding milk and sugar.

In a spice grinder, combine all the spices and grind until fine. Store in an airtight container for up to 6 months.

GF, LF

This is a variation on the traditional—and popular—yogurt drink known as
lassi
, which is often served at Indian restaurants. Lime juice adds tartness to the soy yogurt and helps to bring out the traditional sweet-and-sour taste of
lassi
.

In a blender jar, combine soy yogurt, water, mango chunks, sugar, and lemon juice. Blend until well combined and mixture is the consistency of a smoothie. Serve over ice.

NOTE:
If the mango has too many stringy fibers (as some mangoes do), strain the
lassi
and discard the fiber.

Salads and Chutneys

S
ALAD, PERSE,
is not typically an Indian meal. That’s not to say that raw vegetables are not commonplace. In fact, a few pieces of cucumber, tomato, onion, and radish often grace a meal. Typically these vegetables, along with a fruit such as papaya, mango, or melon, are simply sliced and served raw alongside a meal, as a relish. You want to keep them as plain as possible—at the most, with a squeeze of lemon or lime, a sprinkle of salt, and black pepper—and enjoy a slice between bites, as a palate cleanser.

In my family, my dad was so fond of these crunchy vegetables that he would cut them himself at almost every lunch and dinner. After he retired, Mom put him officially in charge of that process. These fresh fruits and vegetables are served for their freshness and crunch as much as for their nutritional value.

That said, there are other salads that are made by marinating in lemon/lime juice or vinegar, or they are lightly seasoned with oil, spices, and herbs. The most prevalent salad served with Indian meals is called
kachumber
, which literally translates to “minced vegetables.” My friend’s husband Suresh makes the best
kachumber
. I think he puts everything in the salad except the kitchen sink. He patiently dices all the vegetables and some crunchy fruits into
¼
-inch pieces and ever so lightly seasons them, such as Peanut-Mung Salad (page 192). You will find a variety of fresh and seasoned salads in this section to complement any meal.

Chutneys and pickles are as Indian as curries. The concept of chutneys is no longer new to the Western world; they have become as well-known as salsa. Indian chutneys are typically piquant—with all its synonyms,
hot
,
spicy
,
tangy
, and
sharp
—palate-pleasing condiments that liven up any dish. They can also be sweet and mild. Chutney can be fresh ground or preserved. You will find them in most Indian restaurants as a condiment. I have included some of the most popular chutneys in this section, including the quintessential cilantro chutney, which is probably the most popular chutney enjoyed in Indian homes around the world. I grind a couple of batches of cilantro chutney at a time and freeze it in small containers, so that I can always have some handy.

Indian pickles are unique to the cuisine. They are an acquired taste; Indians love them, but many non-Indians find them too strange, intense, or stinky. Just remember that a little bit goes a long way! For best results, just dab your food into the pickle or take only a smidgen. Pickles are preserved meticulously when the fruit or vegetable is in season. A few jars of pickles—mango, chili, and/or lemon—are just as much a part of an Indian pantry as spices. Until recently, each family made their own pickles and kept them in 5- to 8-gallon ceramic jars and guarded them with a vengeance. Only a designated person was allowed to dip into those jars, for a very simple reason: If you mishandled the pickles—for example, if you put a dirty or wet spoon in the jar—you could ruin a year’s supply.

Today, Indians buy store-bought pickles as needed, as they are available year-round. As with any specialty, there is nothing like homemade pickles. My mother makes the most incredible pickles, and until a few years ago used to give us a jar of her best. Now, I have to buy the pickles or make my own if I want the same flavors. Because it is hard to find the right pickling mango, I did not include pickle recipes in this book. However, I have included preserved chutneys, such as Mango Chutney (page 187) and Cran-Apple Chutney (page 188).

 

 

GF, LF

1. Heat tamarind sauce in a medium-heavy saucepan. Add salt, brown sugar, cayenne pepper, and cumin powder. Stir until the sugar is dissolved. Heat on medium heat, stirring occasionally. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes. Add the dates. Remove from heat and cool to room temperature. The chutney will thicken as it cools.

2. Serve immediately or refrigerate in an airtight container for up to 1 month. If desired, freeze part of it for up to 6 months.

GF, LF

1. Clean coriander of any discolored leaves and stems. Cut about 1 inch from the tips of the stems. Leave the rest of the stems intact. Wash thoroughly in 2 to 3 changes of water to remove any dirt.

2. Place cilantro, onion, ginger, cumin seeds, green chiles, salt, and lemon juice, in a blender jar and grind to a smooth paste. Add 1 to 2 tablespoons water, as needed, to help grind the chutney.

3. Serve immediately or refrigerate in an airtight container for up to 2 weeks.

NOTE:
Cilantro Chutney can be frozen for up to 6 months. Frozen chutney maintains its bright green color. Thaw in refrigerator beforte serving.

GF

1. In a small fry pan, dry-roast chana dal and red chiles over medium heat for 3 to 5 minutes until the dal turns reddish brown. Transfer to a plate and cool.

2. In a blender jar, place chana dal and chiles, coconut, cilantro, ginger, salt, water, and tamarind paste. Blend to a smooth consistency.

3. Transfer to a serving dish. Serve immediately or cover and refrigerate until ready to serve. Will keep covered in refrigerator for up to 2 weeks.

NOTE:
Coconut chutney can be frozen for up to 6 months. Thaw overnight in refrigerator or at room temperature for about 4 hours.

GF

Tomatoes add a wonderful fresh taste to this chutney. It goes especially well with southern Indian dishes such as Mung Bean Crepes (page 83) and Bean-Rice Pancakes (page 84), although once you taste it you’ll want to serve it with everything. Traditionally, this chutney is seasoned at the end, but I often skip this step without compromising the flavor.

1. Heat oil in a small 2-quart skillet on medium heat. Add chana dal, urad dal, coriander seeds, cumin seeds, and red chiles. Roast the ingredients for 4 to 5 minutes, stirring constantly, until the chana dal is golden brown.