The Indian Vegan Kitchen (43 page)

4. Drain the
gulgule
on a paper towel. Cool before serving.

GF, LF

1. Wash rice in 2 to 3 changes of water. Soak in cold water for about 15 minutes, then drain.

2. Heat oil in 2- to 3-quart saucepan on medium-high heat. Split open cardamom pods. Add pods and the cloves to oil, and cook for a few seconds until the spices puff. Add the rice and stir for 1 to 2 minutes to coat with oil.

3. Add water and saffron threads and bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes, until the rice is cooked and all water is absorbed.

4. In a separate small saucepan, mix the coconut milk and sugar. Bring to a boil and remove from heat.

5. Peel and slice mangoes into ½-inch strips. Discard the pits. Refrigerate until ready to serve.

6. Add the coconut syrup to cooked rice. Stir slowly and bring to a boil. Remove from heat, cover, and let stand for 10 to 15 minutes until the syrup is well absorbed. Fluff the rice with a fork.

7. To serve, place ½ cup rice on a serving plate, and garnish with coconut flakes and mango slices.

1. Preheat oven to 350ºF.

2. In a medium pan, combine water, sugar, saffron, and cardamom. Bring to a boil on medium-high heat. Reduce heat to medium and simmer for about 6 minutes. Remove from heat and cool for about 10 minutes.

3. Remove the crust from all sides of bread. Using a pastry brush, brush both sides of bread with oil. Place on a baking sheet. Bake the toast in preheated oven for 3 to 5 minutes, until medium brown and toasted on both sides. Cool slightly and cut each toast into 4 equal pieces.

4. Add 6 to 8 pieces of toast to the warm syrup. Let soak for about 1 minute. Remove from the syrup and place in a large strainer. Repeat to soak all pieces. Discard the remaining syrup (you’ll have about ½ cup syrup left).

5. Place drained pieces in a single layer in a serving dish. Garnish with almonds and pistachios.

TIPS:
The temperature of the syrup should be warm (about 150ºF). If it’s too hot, the bread will become soggy, and if it’s cold, the syrup will not soak in.

 

1. In a medium mixing bowl or food processor, mix all-purpose flour and oil until the flour becomes crumbly and well coated with oil. Gradually add water and make a stiff dough. The dough should come together into a smooth ball. Divide the dough into 2 parts and flatten each into a large disk. Cover with a dry cloth and let sit for 10 minutes.

2. Place a pastry sheet or a large wooden board on a flat surface. Roll out each ball into a 12-inch circle (flour for dusting should not be needed). With a sharp knife, cut the dough lengthwise into strips, about ⅓ inch apart, then cut crosswise 1
½
inches apart, making thin strips.

3. Heat 3 inches oil in a wok/
karahi
on medium heat, or in an electric pan to 250°F. To check if the oil is hot enough, drop 1 pastry strip into the oil. It should rise to the top in a few seconds. Using a thin flat spatula, lift several pastry strips at a time and carefully drop them into the hot oil. Based on the size of your fryer, you should be able to fry all the strips from one circle at a time. Fry on medium heat for 12 to 14 minutes, until the strips are light brown.

4. Drain on a paper towel. Cool completely.

5. Combine sugar and water in a 4- to 6-quart skillet. Bring to a boil over medium-high heat and cook for 5 minutes (the syrup should be very thick). Remove from heat. Add all the pastry strips into the syrup at once. Using a large spatula, coat all the strips with syrup. Continue to stir occasionally in a lifting motion for 5 to 7 minutes, until the syrup starts to set. Separate any strips that clump together. The strips will become white as the sugar crystallizes.

6. Cool completely. Store in an airtight container.

Recipe List

Masala Kaju
(Spicy Cashews), page 54

Mungfali Chaat
(Cocktail Peanuts), page 54

Masala Mungfali
(Spicy-Coated Peanuts), page 54

Sukha Lobhia
(Black-Eyed Pea Dip), page 55

Masala Papad
(Spicy Papad), page 56

Poha Chivra
(Rice-Peanut Snack Mix), page 57

Chivra
(Hot-Spicy Cereal Mix), page 57

Atte Ki Matri
(Whole Wheat Crackers), page 58

Nimki
(Stick Crackers), page 59

Instant Dhokla
(Instant Steamed Cakes), page 60

Subji Samosa
(Mixed Vegetable-Stuffed Pastries), page 61

Samosa Puffs
(Quick Vegetable Pastries), page 62

Mung Dal Pakora
(Mung Bean Fritters), page 63

Subji Pakora
(Mixed Vegetable Fritters), page 64

Baingan Pakora
(Eggplant Fritters), page 65

Kuttu Pakora
(Buckwheat-Potato Fritters), page 65

Masala Vadas
(Mixed-Bean Cakes), page 66

Muthia
(Sorghum-Zucchini Cakes), page 68

Matar Kachori
(Pea-Stuffed Pastries), page 69

Mung Kachori
(Mung Bean-Stuffed Pastries), page 70

Aloo-Tikki Chaat
(Potato-Patty Snack), page 71

Chana-Aloo Chaat
(Chickpea-Potato Snack), page 72

Santara Sherbet
(Orange-Ginger Sherbet), page 73

Aam Neembu Pani
(Mango Lemonade), page 73

Neembu Pani
(Lemonade), page 74

Tulsi-Adrak Chai
(Basil-Ginger Herbal Tea), page 74

Anari Chai
(Pomegranate Tea), page 75

Panna
(Green Mango Drink), page 75

Jal-Jeera
(Spicy-Sour Drink), page 76

Uppama
(Cracked Wheat Pilaf), page 78

Savai Uppama
(Veggie Noodles), page 79

Bharva Cheele
(Stuffed Mung Bean Pancakes), page 80

Kuttu Cheele
(Buckwheat-Zucchini Pancakes), page 81

Dal-Vada Burgers
(Bean Burgers), page 81

Pav-Bhaji
(Veggie Sloppy Joe Sandwiches), page 82

Passhirattu Dosa
(Mung Bean Crepes), page 83

Adai
(Bean-Rice Pancakes), page 84

Quick Idli
(Quick Rice Dumplings), page 85

Neembu Rasam
(Lemon-Pepper Soup), page 86

Tamatar Rasam
(Spicy Tomato Soup), page 87

Aloo-Tamatar Soup
(Curried Potato Soup), page 88

Aam Soup
(Mango Soup), page 89

Masoor-Subji Soup
(Lentil-Vegetable Soup), page 90

Gobhi-Mirch Subji
(Cauliflower and Peppers), page 93

Bharva Gobhi
(Stuffed Cauliflower), page 94

Besan Bhari Mirch
(Stuffed Banana Peppers), page 95

Besan Wali Shimla Mirch
(Green Pepper Crumble), page 96

Bharva Chote Baingun
(Stuffed Baby Eggplant), page 96

Baingan Bharta
(Mashed Eggplant), page 97

Lipte Aloo
(Potato Stew), page 98

Madrasi Aloo
(Madras Potatoes), page 99

Sukhe Aloo
(Curried Potatoes), page 100

Bhuni Subji
(Grilled Vegetables), page 100

Bhutta
(Grilled Corn), page 101

Nariyal Subji
(Coconut Curry), page 102

Subji Korma
(Creamy Vegetable Stew), page 102

Khumb Ki Subji
(Creamy Mushroom Curry), page 103

Khumb-Matar
(Curried Mushrooms and Peas), page 104

Kele Ka Kootu
(Plantain Stew), page 104

Sem-Nariyal
(Coconut Green Beans), page 105

Sem-Aloo
(Green Beans and Potatoes), page 106

Matar-Chilke Ki Subji
(Snow Peas), page 106

Ganth Gobhi
(Kohlrabi), page 107

Bund Gobhi Milli Subji
(Cabbage Mixed Vegetables), page 108

Pyaj Ki Subji
(Curried Onions), page 108

Gajar-Shalgum
(Carrots and Turnips), page 109

Bhindi-Pyaj
(Okra and Onions), page 110

Bharva Bhindi
(Stuffed Okra), page 110

Bharva Karele
(Stuffed Bitter Melons), page 111

Punjabi Saag
(Mixed Greens), page 112

Sukhi Lauki
(Seasoned Zucchini), page 113

Toor Dal
(Pigeon Peas), page 119

Rajmah
(Quick Kidney Beans), page 120

Chole
(Blackened Spicy Chickpeas), page 121