The Indian Vegan Kitchen (5 page)

2. In a spice grinder, combine all the spices and grind to a fine powder. Store in an airtight container, preferably a shaker with lid for convenient use.

MAKES :
about
⅓
cup

 

 

 

Homemade sambhar powder has a much fresher taste than store-bought varieties. There are many different variations.
You can control the hotness of the blend by adjusting the number of chiles, to taste
.

1. Heat a small fry pan on medium heat. Add all the spices, stir, and roast until the cumin seeds are golden brown. Cool completely.

2. In a spice grinder or blender, grind the spices to a fine powder. Store in an airtight container.

MAKES :
about ⅓ cup

 

While some people grind their
rasam
powder fresh for every use, I prefer to make enough for a few uses. You can also
purchase
rasam
powder, but it is worth the effort to make your own
.

1. Heat a small fry pan on medium heat. Add oil and all the spices, stirring to coat. Roast the spices until the cumin seeds are golden brown. Transfer to a plate and cool to room temperature.

2. In a spice grinder or blender, grind the spices to a fine powder. Store in an airtight container.

MAKES :
about ¼ cup

 

This is not a blend, but I use it extensively for flavoring and garnishing many dishes, so I always like to keep some on hand. Roasting cumin seeds brings out their full flavor
.

¼ cup cumin seeds

1. Heat a small fry pan on medium heat. Dry-roast the cumin seeds until reddish brown to dark brown. Cool to room temperature.

2. Grind the seeds to a fine powder. Store in an airtight container.

MAKES: about 2 ½ cups

 

The prepared tamarind sauce will keep in the refrigerator for up to one month and can be frozen for later use, if desired.

1. Cut or tear the tamarind into about 1-inch pieces. Set aside.

2. In a medium skillet, boil 2 cups of water and add the tamarind pieces. Soak for 1 hour or longer.

3. Mash and squeeze the tamarind with hands. Remove any remaining seeds and discard.

4. In a blender, add the tamarind and 1 cup of water. Grind until well blended.

5. Place a strainer over a bowl and add the tamarind pulp. Using a large spoon, squeeze out all the juice. Slowly add ½ to 1 cup of water, taking out as much of the juice as possible. Discard the strings and membranes.

6. Put the juice back in the skillet and bring to a boil on medium heat. Cook for 5 to 10 minutes, reducing to about 2½ cups of tamarind sauce. Cool to room temperature.

7. Store the tamarind sauce in the refrigerator for up to 1 month and use as needed. If desired, freeze the sauce for up to 1 year. Thaw in refrigerator overnight and use as needed.

MAKES : about 3 cups

 

Plan ahead, as it takes about two to three days to soak and sprout the beans. I like to make enough sprouts for a couple of dishes. You can season and eat them with rice or add to salads. Once sprouted, place them in a freezer-safe bag and freeze for up to 6 months; thaw before using.

1½ cups whole mung beans

1. Wash beans in 2 to 3 changes of water. Soak the beans overnight in plenty of water.

2. Drain mung beans. Wrap drained beans in a cloth (an old kitchen towel or a large handkerchief works well) and place in a bowl. Pour
½
cup water over the cloth to keep the beans and cloth moist, and cover with a lid. Keep in a warm place like the oven for 24 to 36 hours. Turn on the oven light. (If your oven has a pilot lamp, the beans will sprout faster.) The mung should have ¼ - to ½ -inch sprout.

3. Place sprouted mung in a colander and rinse in fresh water. The sprouts are ready to be used.

This list is for Indian groceries only. Start with the ingredients for particular recipes and build your pantry.

Indian cooking uses numerous spices and can seem overwhelming to a newcomer. You don’t need to purchase every spice in the book to get started. For ease, I have divided the list of spices into two parts: Spice Starter Kit and the Spice Cabinet. You can make numerous dishes with the first six spices in the Spice Starter Kit. As you expand your repertoire of Indian dishes you can expand your pantry. For detailed information about each spice, see Glossary of Spices and Other Ingredients (page 14).

SPICE STARTER KIT

SPICE CABINET

HERBS AND FRESH SEASONINGS

BEANS, LEGUMES, AND PULSES

 

For detailed information for each item, see page 115.

CANNED FOODS

FLOUR, RICE, AND MISCELLANEOUS

FROZEN FOODS

Vegan Diet for Optimal Health

Health and nutrition is probably one of the top reasons you have chosen to cook vegan. I have found, in general, that vegans ask a lot of nutrition questions, tend to be nutrition savvy, and like to understand the benefit of the foods they eat. I am personally always concerned about nutritional adequacy and like to know the facts.

Fears and myths concerning nutritional adequacy often surround vegan diets. Can an all-plant-based diet supply your body with enough nutrients? When assessing the health implications of any diet, there are two key considerations. Is the diet safe and adequate, and does it support optimal health? The answer to both questions is absolutely; a balanced vegan diet is both safe and healthful. The vast majority of health-related studies assure us that well-planned vegan diets can supply adequate nutrition throughout our lives, even during vulnerable times such as pregnancy, lactation, infancy, and childhood.