The Indian Vegan Kitchen (16 page)

G F, LF

Tulsi
is holy basil. The
tulsi
plant is found in many Hindu homes in India, and it is worshiped.
Tulsi
is known for its medicinal properties and is used in tea during winter to prevent colds and flu. You can add
tulsi
to the brewing tea leaves or make an herbal tea with
tulsi
leaves on their own. Ginger complements this tea in flavor and medicinal properties. Use tender leaves of any organic basil as a substitute for holy basil.

1. In a small saucepan, boil water. Add ginger and
tulsi
. Remove from heat and steep for 3 to 5 minutes.

2. Strain tea. Serve hot, and add sugar, if desired.

GF, LF

Pomegranate is a powerhouse of nutrients. It is now on many superfoods lists; loaded with antioxidants, it’s great for preventing disease. Pomegranate juice is now easily available in supermarkets and natural foods stores.

1. In a small saucepan, boil water with cardamom pods and cinnamon stick. Add tea bags and sugar. Remove from heat and steep for 3 to 5 minutes.

2. Remove teabags and strain tea into a pitcher or teapot. Stir in pomegranate juice. Serve hot or cold over ice.

GF, LF

This is one of those drinks that went out of style with all the bottled soft drinks available in India now. When I was growing up, it was a popular summer drink. I remember being told it would protect us against sunstroke and dehydration. Later, I realized that because mangoes are high in potassium and because the drink contains salt and sugar,
panna
replenishes the electrolytes, similar to Gatorade-type drinks.

1. Peel and slice the mangoes into large pieces. Discard pits.

2. In a medium saucepan, boil the mango slices with 2 cups of water for 5 minutes. Cool for about 10 minutes.

3. In a blender, grind the boiled mangoes with the water. Strain and discard fibrous pulp, if any. Pour into a serving pitcher.

4. Add salt, sugar, cumin powder, black pepper, and lemon juice. Stir well until sugar is dissolved. Add the remaining 5 cups of water. (You may need to adjust the lemon juice based on the tartness of the mangoes and personal taste preference.)

5. Finely chop about 2 tablespoons of mint leaves and add to mixture. Refrigerate to cool completely.

6. Serve over crushed ice. Garnish with remaining mint leaves.

GF, LF

The thought of
jal-jeera
makes my mouth water. It awakens all your taste buds: sour, salty, spicy, and sweet. Traditionally,
jal-jeera
is a roadside drink, usually sold on a stand in a large earthen pot. It is also the filling for
pani-puri
, a chaat made with crispy, tiny, puffed breads. Drink it by itself or purchase
pani-puri
shells from an Indian grocery and fill them with
jal-jeera
. For best results, use fresh tamarind sauce instead of paste for this recipe.

1. In a small blender jar, place mint leaves, tamarind sauce, cumin powder, black salt, salt, and cayenne pepper. Blend until a paste-like consistency forms.

2. Add water to a serving pitcher. Add the mint paste. Add sugar and lemon juice. Mix well.

3. Refrigerate for 4 hours or more. Stir before serving. Serve in small glasses with a carrot stick for stirring. Add a little bit of boondi in each glass, if desired.

TIP:
If available in an Indian store near you, use
boondi for extra flavor and taste. Soak boondi in lukewarm water for 5 minutes. Strain and discard the soaking water. Add boondi to the prepared
jal-jeera
.

Breakfast, Light Meals, and Soups

SINCE INDIAN VEGETARIANS do not eat eggs, egg dishes were never a part of the breakfast meal. Breakfast meats (for nonvegetarians) such as bacon and sausages were traditionally not available in India and are still not popular, so there is no need for meat substitutes for breakfast. But milk and yogurt are often served for breakfast. Today most Indians (wherever they live) prefer to eat toast and cereal for breakfast, with a special Indian breakfast served on weekends, much like Westerners enjoy.

Indians also serve foods similar to pancakes, crepes, and porridge for breakfast with one major exception—the food is savory and spicy instead of sweet and syrupy. In north India,
Cheele
or
pude
(similar to pancakes), and
parathas
and
puri
are the most popular breakfast items. In south India,
idli
(page 85) and
dosas
(page 83) are more popular for breakfast, although in the north they are served for lunch or dinner. When I visited south India recently, I was surprised that
dosa
was available only at breakfast. That goes to show that what we perceive as breakfast food is very much a regional tradition. Sweets such as
halwa
and
jalebi
are served only on special occasions. Eat whatever you like for breakfast as long as it’s satisfying and nutritious.

What is a light meal? What one terms a light meal can be considered heavy by another. A light meal is one that is untypical and is often a simple meal, such as sandwiches. It’s an individual perception, rather than a nutritional fact. Along with breakfast/ brunch items, I’ve also added sandwiches or burgers to this category. Sandwiches and soups are becoming increasing popular as part of international fusion cooking.

Soups once associated with intercontinental dishes in India are the new craze. I’m sharing a few soups that you’ll enjoy adding to your soup collection. These soups have all the Indian flavors, are naturally low in fat, and are perfect for a light meal or as appetizers.

Tomato and corn soups have become very popular in India.
Rasam
, a hot and tangy soup of south India, will clear your sinuses and leave you wanting more. Enjoy Indian soups with any crusty whole grain loaf bread, a flatbread, croutons, or a scoop of rice.

Typically, Indians do not use soup stock to cook soups but instead simply simmer the vegetables or beans in the water and then add seasonings. The simmering enhances the flavor of the soup, as stocks do.

LF

Think of
uppama
as a savory cream of wheat or a pilaf. The most popular
uppama
is made of cream of wheat and is a quick and easy breakfast dish. Cracked wheat makes a heartier and nuttier
uppama
.

1. Dry-roast cracked wheat in a heavy fry pan on medium heat, stirring frequently for 4 to 5 minutes, until the cracked wheat turns light brown. Transfer to a plate and set aside.

2. Heat oil in the same fry pan over medium-high heat. Add mustard seeds, cover with a lid, and fry for a few seconds until mustard seeds stop popping. Add onion and fry 2 to 3 minutes until golden brown. Add curry leaves and chana dal. Cook for a few seconds until dal is light brown.

3. Add green beans, carrots, cayenne pepper, and salt. Stir for a few seconds. Add water and bring to a boil.

4. Add the roasted cracked wheat to boiling water. Stir well, breaking up any lumps, until the cracked wheat is well mixed with the water. Cover with a lid, reduce heat, and simmer for 10 to 12 minutes until most of the water is absorbed.

5. Let stand until ready to serve. Stir, and garnish with roasted peanuts, if desired, just before serving.