The Indian Vegan Kitchen (10 page)
Read The Indian Vegan Kitchen Online
Authors: Madhu Gadia
A Month of Meals
MenusOver the years, I have learned—personally as well as from my clients, that planning a meal often takes longer than preparing it. I don’t know how many times I’ve said that if someone would just tell me what to make, I’d make it. But in my family (and probably yours), no one has any suggestions, or worse, they’ll tell you the most outrageous thing that cannot be prepared anytime soon.
To help you get started, I have planned a month of menus. There are seven menus in each category, from quick meals to party menus. These are just suggestions; feel free to mix and match and enjoy them any way you like.
Quick MealsThese meals can be prepared in thirty to forty-five minutes. When preparing an Indian meal, I always start with the main dish, which most often is the dal, and then work around it. A balanced Indian meal, whether prepared in a hurry or not, is typically dal, a vegetable, rice, and/or flatbread. You can add other things as desired, but overall you’ll have a tasty and nutritious meal as is.
You can replace basmati rice, long-grain rice, or brown rice wherever a recipe calls for rice. Keep in mind that brown rice will take about forty-five minutes to prepare, so start that first.
MENU 1
Black-Eyed Peas and Potatoes (
Aloo-Lobhia
), page 125
Seasoned Zucchini (
Sukhi Lauki
), page 113
Rice, page 139
Aloo-Lobhia
), page 125
Seasoned Zucchini (
Sukhi Lauki
), page 113
Rice, page 139
MENU 2
Quick Kidney Beans (
Rajmah
), page 120
Carrots and Turnips (
Gajar-Shalgum
), page 109
Cucumber-Tomato Salad (
Kheera-Tamatar Salad
),
page 193
Rice, page 139
Rajmah
), page 120
Carrots and Turnips (
Gajar-Shalgum
), page 109
Cucumber-Tomato Salad (
Kheera-Tamatar Salad
),
page 193
Rice, page 139
MENU 3
Quick Chickpea Curry (
Kabuli Chane Ki Subji
), page 122
Cabbage-Peanut Salad (
Bund Gobhi-Mungfali Salad
), page 189
Rice, page 139
Kabuli Chane Ki Subji
), page 122
Cabbage-Peanut Salad (
Bund Gobhi-Mungfali Salad
), page 189
Rice, page 139
MENU 4
Pigeon Peas (
Toor Dal
), page 119
Cabbage Mixed Vegetables (
Bund Gobhi Milli Subji
),
page 108
Grilled Flatbread (
Roti
), page 157
Rice, page 139
Toor Dal
), page 119
Cabbage Mixed Vegetables (
Bund Gobhi Milli Subji
),
page 108
Grilled Flatbread (
Roti
), page 157
Rice, page 139
MENU 5
Ginger-Spinach Pink Lentils (
Adrak-PalakDal
), page 131
Curried Mushrooms and Peas (
Khumb-Matar
), page 104
Rice, page 139
Adrak-PalakDal
), page 131
Curried Mushrooms and Peas (
Khumb-Matar
), page 104
Rice, page 139
MENU 6
Zucchini-Tomato Dal (
Torai-TamatarDal
), page 136
Cumin-Cilantro Edamame (
Hare Soy Ki Subji
), page 180
Rice, page 139
Torai-TamatarDal
), page 136
Cumin-Cilantro Edamame (
Hare Soy Ki Subji
), page 180
Rice, page 139
MENU 7
Kale-Tofu Pilaf (
Saag-Tofu Pulao
), page 177
Curried Potato Soup (
Aloo-Tamatar Soup
), page 88
Spicy Papad (
Masala Papad
), page 56
Saag-Tofu Pulao
), page 177
Curried Potato Soup (
Aloo-Tamatar Soup
), page 88
Spicy Papad (
Masala Papad
), page 56
These meals can take thirty to sixty minutes to prepare and may require some preplanning, such as soaking the dal. Also keep in mind that using a pressure cooker to prepare the dal will save a significant amount of time.
MENU 8
Bengal Gram and Bottle Gourd (
Chana Lauki Dal
), page 127
Chana Lauki Dal
), page 127
Okra and Onions (
Bhindi-Pyaj
), page 110
Bhindi-Pyaj
), page 110
Flaxseed Flatbread (
Flaxseed Roti
), page 159
Flaxseed Roti
), page 159
MENU 9
Mung Bean-Tomato Dal (
Sabut Mung-Tamatar Dal
), page 135
Sabut Mung-Tamatar Dal
), page 135
Mashed Eggplant (
Baingan Bharta
), page 97
Baingan Bharta
), page 97
Grilled Flatbread (
Roti
), page 157
Roti
), page 157
MENU 10
Spinach Bengal Gram Dal (
Palak Chana Dal
), page 128
Palak Chana Dal
), page 128
Stuffed Banana Peppers (
Besan Bhari Mirch
), page 95
Besan Bhari Mirch
), page 95
Millet-Potato Flatbread (
Bajra-Aloo Roti
), page 168
Bajra-Aloo Roti
), page 168
MENU 11
Black Chickpea Curry (
Kaale Chane
), page 123
Curried Onions (
Pyaj Ki Subji
), page 108
Pan-Fried Flatbread (
Paratha
), page 160
Kaale Chane
), page 123
Curried Onions (
Pyaj Ki Subji
), page 108
Pan-Fried Flatbread (
Paratha
), page 160
MENU 12
Black Bean Pilaf (
Kalli Khichri
), page 143
Mango Soup (
Aam Soup
), page 89
Chickpea Salad (
Kabuli Chana Salad
),
page 190
Kalli Khichri
), page 143
Mango Soup (
Aam Soup
), page 89
Chickpea Salad (
Kabuli Chana Salad
),
page 190
MENU 13
Peas-and-Tofu Curry (
Matar-Tofu
), page 176
Stuffed Okra (
Bharva Bhindi
), page 110
Pan-Fried Flatbread (
Paratha
), page 160
Matar-Tofu
), page 176
Stuffed Okra (
Bharva Bhindi
), page 110
Pan-Fried Flatbread (
Paratha
), page 160
MENU 14
Bean Burgers (
Dal-Vada Burgers
), page 81
Grilled Vegetables (
Bhuni Subji
), page 100
Grilled Corn (
Bhutta
), page 101
Dal-Vada Burgers
), page 81
Grilled Vegetables (
Bhuni Subji
), page 100
Grilled Corn (
Bhutta
), page 101
Enjoy these meals any time of the day. Sometimes you just want to eat something fun for dinner that isn’t your typical
dal-chawal
(beans-and-rice) meal.
dal-chawal
(beans-and-rice) meal.
MENU 15
Scrambled Tofu (
Tofu Ki Bhuji
), page 177
Potato-Stuffed Flatbread (
Aloo Paratha
), page 160
Tofu Ki Bhuji
), page 177
Potato-Stuffed Flatbread (
Aloo Paratha
), page 160
MENU 16
Stuffed Mung Bean Pancakes (
Bharva Cheele
), page 80
Bharva Cheele
), page 80
Tropical Fruit Salad (
Phal Ki Chaat
), page 202
Phal Ki Chaat
), page 202
MENU 17
Mung Bean Crepes (
Passhirattu Dosa
), page 83
Madras Potatoes (
Madrasi Aloo
), page 99
Passhirattu Dosa
), page 83
Madras Potatoes (
Madrasi Aloo
), page 99
Tomato-Coconut Chutney (
Tamatar-Nariyal Chutney
), page 186
Tamatar-Nariyal Chutney
), page 186
MENU 18
Cracked Wheat Snack (
Uppama
), page 78
Mango Yogurt Drink (
Aam Lassi
), page 182
Uppama
), page 78
Mango Yogurt Drink (
Aam Lassi
), page 182
MENU 19
Curried Potatoes (
Sukhe Aloo
), page 100
Fried Bread (
Puri
), page 165
Sukhe Aloo
), page 100
Fried Bread (
Puri
), page 165
MENU 20
Daikon-Stuffed Flatbread (
Mooli Paratha
), page 163
Almond Spicy Drink (
Thandai
), page 181
Mooli Paratha
), page 163
Almond Spicy Drink (
Thandai
), page 181
MENU 21
Bean-Rice Pancakes (
Adai
), page 84
Coconut Chutney (
Nariyal Chutney
), page 185
Pomegranate Tea (
Anari Chai
), page 75
Adai
), page 84
Coconut Chutney (
Nariyal Chutney
), page 185
Pomegranate Tea (
Anari Chai
), page 75
Having a party or celebrating an occasion gives us an excuse to make and enjoy dishes that we might not take the time to prepare for a routine meal. The menus below are some of my favorite combinations, from drinks to desserts, and are sure to please a crowd.
Be sure to plan ahead, as these menus are time consuming. Don’t be afraid to eliminate an item, substitute a dish, or buy the dessert. Remember that you don’t want to be exhausted or frustrated when the guests arrive.
When planning a party, I always decide on a menu and grocery shop at least two days before. Over the years, I have learned to streamline my cooking by preparing or partially preparing some of the dishes ahead of time. With a little practice, you’ll be dazzling your guests with amazing Indian meals.
MENU 22
Mango Lemonade (
Aam Neembu Pani
), page 73
Black-Eyed Pea Dip (
Sukha Lobhia
), page 55
Spinach and Tofu (
Palak-Tofu
), page 174
Aam Neembu Pani
), page 73
Black-Eyed Pea Dip (
Sukha Lobhia
), page 55
Spinach and Tofu (
Palak-Tofu
), page 174
Stuffed Baby Eggplant (
Bharva Chote Baingun
), page 96
Bharva Chote Baingun
), page 96
Cumin Rice (
Jeera Chawal
), page 141
Jeera Chawal
), page 141
Onion-Stuffed Flatbread (
Pyaj Paratha
), page 162
Pyaj Paratha
), page 162
Crunchy Blossom Pastries (
Chirote
), page 198
Chirote
), page 198
Spiced Chai Latte (
Masala Chai
), page 181
Masala Chai
), page 181
MENU 23
Mango Yogurt Drink (
Aam Lassi
), page 182
Aam Lassi
), page 182
Cocktail Peanuts (
Mungfali Chaat
), page 54
Mungfali Chaat
), page 54
Potato-Patty Snack (
Aloo-Tikki Chaat
), page 71
Aloo-Tikki Chaat
), page 71
Tamarind Chutney (
Imli Chutney
), page 184
Imli Chutney
), page 184
Indian Funnel Cakes (
Instant Jalebi
), page 200
Instant Jalebi
), page 200
MENU 24
Mixed Vegetable Fritters (
Subji Pakora
), page 64
Cilantro Chutney (
Dhania Chutney
), page 185
Pomegranate Tea (
Anari Chai
), page 75
Dal-Vegetable Stew (
Dhan-Saak
), page 129
Creamy Mushroom Curry (
Khumb Ki Subji
), page 103
Sprouted Bean Salad (
Ankurit Mung Salad
), page 190
Dried Fruit Rice (
Meva Chawal
), page 142
Cardamom Cookies (
Naan-Khatai
), page 203
Subji Pakora
), page 64
Cilantro Chutney (
Dhania Chutney
), page 185
Pomegranate Tea (
Anari Chai
), page 75
Dal-Vegetable Stew (
Dhan-Saak
), page 129
Creamy Mushroom Curry (
Khumb Ki Subji
), page 103
Sprouted Bean Salad (
Ankurit Mung Salad
), page 190
Dried Fruit Rice (
Meva Chawal
), page 142
Cardamom Cookies (
Naan-Khatai
), page 203
MENU 25
Mixed-Bean Cakes (
Masala Vadas
), page 66
Coconut Chutney (
Nariyal Chutney
), page 185
Spicy Tomato Soup (
Tamatar Rasam
), page 87
Spinach Sambhar (
Palak Sambhar
), page 132
Coconut Green Beans (
Sem-Nariyal
), page 105
Quick Rice Dumplings (
Quick Idli
), page 85
Tamarind Rice Pilaf (
Imli Chawal
), page 147
Coconut-Cream Bananas (
Nariyal Kele
), page 201
Masala Vadas
), page 66
Coconut Chutney (
Nariyal Chutney
), page 185
Spicy Tomato Soup (
Tamatar Rasam
), page 87
Spinach Sambhar (
Palak Sambhar
), page 132
Coconut Green Beans (
Sem-Nariyal
), page 105
Quick Rice Dumplings (
Quick Idli
), page 85
Tamarind Rice Pilaf (
Imli Chawal
), page 147
Coconut-Cream Bananas (
Nariyal Kele
), page 201
MENU 26
Mixed Vegetable-Stuffed Pastries (
Subji Samosa
), page 61
Orange-Ginger Sherbet (
Santara Sherbet
), page 73
Black Gram and Bengal Gram Dal (
Ma Cholia Di Dal
), page 126
Stuffed Cauliflower (
Bharva Gobhi
), page 94
Onion-Ginger Relish (
Pyaj-Adrak Sirka Wala
), page 189
Pea-Mushroom Pilaf (
Matar-Khumb Pulao
), page 141
Sesame Seed Naan (
Til Wale Naan
), page 166
Almond Barfi (
Badam Barfi
), page 204
Subji Samosa
), page 61
Orange-Ginger Sherbet (
Santara Sherbet
), page 73
Black Gram and Bengal Gram Dal (
Ma Cholia Di Dal
), page 126
Stuffed Cauliflower (
Bharva Gobhi
), page 94
Onion-Ginger Relish (
Pyaj-Adrak Sirka Wala
), page 189
Pea-Mushroom Pilaf (
Matar-Khumb Pulao
), page 141
Sesame Seed Naan (
Til Wale Naan
), page 166
Almond Barfi (
Badam Barfi
), page 204
MENU 27
Spicy Cashews (
Masala Kaju
), page 54
Almond Spicy Drink (
Thandai
), page 181
Blackened Spicy Chickpeas (
Chole
), page 121
Cucumber-Tomato Salad (
Kheera-Tamatar Salad
), page 193
Stretchy Fried Bread (
Bhatura
), page 167
Tropical Fruit Salad (
Phal Ki Chaat
), page 202
Masala Kaju
), page 54
Almond Spicy Drink (
Thandai
), page 181
Blackened Spicy Chickpeas (
Chole
), page 121
Cucumber-Tomato Salad (
Kheera-Tamatar Salad
), page 193
Stretchy Fried Bread (
Bhatura
), page 167
Tropical Fruit Salad (
Phal Ki Chaat
), page 202
MENU 28
Green Mango Drink (
Panna
), page 75
Soy Cutlets (
Soy Ki Tikki
), page 179
Instant Sweet-and-Sour Chutney (
Amchur Chutney
), page 187
Potato Stew (
Lipte Aloo
), page 98
Cauliflower and Peppers (
Gobhi-Mirch Subji
), page 93
Fried Bread (
Puri
), page 165
Almond Halwa (
Badam Halwa
), page 203
Panna
), page 75
Soy Cutlets (
Soy Ki Tikki
), page 179
Instant Sweet-and-Sour Chutney (
Amchur Chutney
), page 187
Potato Stew (
Lipte Aloo
), page 98
Cauliflower and Peppers (
Gobhi-Mirch Subji
), page 93
Fried Bread (
Puri
), page 165
Almond Halwa (
Badam Halwa
), page 203
Snacks, Chaat, and Beverages
HOSPITALITY
IS CENTRAL
to Indian culture. The Sanskrit saying “
Atithi Devo Bhava
,” meaning “Guest Is God,” conveys the respect granted to guests. Most Indians take pride in making a visitor feel comfortable and cared for. A visit is considered incomplete without offering and receiving food.
IS CENTRAL
to Indian culture. The Sanskrit saying “
Atithi Devo Bhava
,” meaning “Guest Is God,” conveys the respect granted to guests. Most Indians take pride in making a visitor feel comfortable and cared for. A visit is considered incomplete without offering and receiving food.
When you enter an Indian home, you are immediately taken care of. Within a few minutes, you will be offered a glass of water, a ritual that is ingrained among most Indians. Even the children know how to offer water. You bring a glass of water, which is full to the rim (about ¼ inch below), and wait until the guest takes hold of it, and smile or nod before you leave. You put the glass down on the table only per guest’s request. There is a gentleness and humbleness to this offering.
A little later, you are offered tea, coffee, or a cold beverage with snacks. If the visit was preplanned, you may be offered three to five or more varieties of snacks. An increasing number of dishes are offered based on the importance of the guest. Even children when visiting their friend’s house will be offered some snack.
The snacks offered can be purchased, homemade, or a combination. They are usually prepared ahead of time (for preannounced guests) and then quickly heated before serving. Two or three types of pickles and chutneys may be served with the snack. Pace yourself, for the host will offer the food personally several times—“Please take one more.” Don’t eat too much, as it is considered improper. (Indians have mastered this fine balance.) My children, when they visit India, are aghast at how much food they are offered. I, on the other hand, love it and have come to expect it. Indians in America will offer the same amount of food or snack but will not push the food on you quite as much.
SnacksIndians love to snack. The most popular Indian snacks are a blend of taste and textures, such as Hot-Spicy Cereal Mix (page 57). They are crunchy, spicy, hot, and salty, with a hint of sour and sweet, appealing to all your taste buds.
Other than dry snacks, such as
chivra
, there are fresh snacks, which can be served as appetizers, between meals, or as accompaniments. Mixed-Vegetable-Stuffed Pastry (page 62), Eggplant Fritters (page 65), or Kachories are great any time of the day. I have served them for breakfast, teatime, or as appetizers. I’m even known to make a meal out of them for that special don’t-want-to-eat-the-same-old-rice-and-beans Sunday dinner.
Chaatchivra
, there are fresh snacks, which can be served as appetizers, between meals, or as accompaniments. Mixed-Vegetable-Stuffed Pastry (page 62), Eggplant Fritters (page 65), or Kachories are great any time of the day. I have served them for breakfast, teatime, or as appetizers. I’m even known to make a meal out of them for that special don’t-want-to-eat-the-same-old-rice-and-beans Sunday dinner.
A
chaat
is a food class in itself, unique to India.
Chaat
literally means “to lick”! Chaat was traditionally only available in northern India, but with migration and cultural assimilation, it is now available throughout the country. It’s a concoction of various foods smothered with sweet and sour chutnies and spice blends. It can be made of little crispy fried breads (
pani puri
) and filled with Spicy-Sour Drink (page 76), or made with potatoes, like Potato-Patty Snacks (page 71). What makes a food chaat is not what it starts with, but what goes on the top. Chaat never fails to get one’s taste buds going. Young or old, everyone loves chaat. A common Indian phrase is “
chaatori hai
,” meaning a girl who likes chaat—although in my experience, boys like them equally well. I think it became attached to girls because when women are pregnant, their desire to eat chaat typically increases. This is similar to the pickles-and-pregnant-women myth in America.
chaat
is a food class in itself, unique to India.
Chaat
literally means “to lick”! Chaat was traditionally only available in northern India, but with migration and cultural assimilation, it is now available throughout the country. It’s a concoction of various foods smothered with sweet and sour chutnies and spice blends. It can be made of little crispy fried breads (
pani puri
) and filled with Spicy-Sour Drink (page 76), or made with potatoes, like Potato-Patty Snacks (page 71). What makes a food chaat is not what it starts with, but what goes on the top. Chaat never fails to get one’s taste buds going. Young or old, everyone loves chaat. A common Indian phrase is “
chaatori hai
,” meaning a girl who likes chaat—although in my experience, boys like them equally well. I think it became attached to girls because when women are pregnant, their desire to eat chaat typically increases. This is similar to the pickles-and-pregnant-women myth in America.
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