The Indian Vegan Kitchen (3 page)
Read The Indian Vegan Kitchen Online
Authors: Madhu Gadia
USING THE PRESSURE COOKER SAFELY
A pressure cooker cooks food three to ten times faster than using a regular pan. My personal preference is a heavy aluminum or stainless steel 4-quart pressure cooker. Some basic rules for pressure-cooking:
1.
Follow the safety rules in the instruction manual of your pressure cooker. A pressure cooker is safe when used properly, but it can be very dangerous if the safety rules are not followed.
Follow the safety rules in the instruction manual of your pressure cooker. A pressure cooker is safe when used properly, but it can be very dangerous if the safety rules are not followed.
2.
Prepare foods according to the recipe. Be sure not to overfill the pressure cooker.
Prepare foods according to the recipe. Be sure not to overfill the pressure cooker.
3.
Seal and place the pressure regulator on the vent pipe, if necessary.
Seal and place the pressure regulator on the vent pipe, if necessary.
4.
Heat on the medium to high setting until full pressure is developed. Each pressure cooker has its own distinctive noise when the pressure is fully developed. In some pressure cookers, the pressure regulator begins to rock, in some it whistles, and in others it just makes a certain noise. Once the pressure is fully developed, the cooking time begins. Lower the heat to maintain a slow, steady pressure and cook for the length of time indicated in the recipe. The time needed to cook the food to the desired consistency may vary based on the pressure cooker. Remember, food cooks much faster in a pressure cooker.
Heat on the medium to high setting until full pressure is developed. Each pressure cooker has its own distinctive noise when the pressure is fully developed. In some pressure cookers, the pressure regulator begins to rock, in some it whistles, and in others it just makes a certain noise. Once the pressure is fully developed, the cooking time begins. Lower the heat to maintain a slow, steady pressure and cook for the length of time indicated in the recipe. The time needed to cook the food to the desired consistency may vary based on the pressure cooker. Remember, food cooks much faster in a pressure cooker.
5.
Remove the pressure cooker from the burner. If I have time, I let the pressure drop on its own by letting the pressure cooker cool at room temperature. This, of course, causes additional cooking and for some recipes that may be acceptable. If the instructions state to cool cooker at once, cool the cooker under cold running water.
Remove the pressure cooker from the burner. If I have time, I let the pressure drop on its own by letting the pressure cooker cool at room temperature. This, of course, causes additional cooking and for some recipes that may be acceptable. If the instructions state to cool cooker at once, cool the cooker under cold running water.
6.
After the pressure has dropped completely, open the lid carefully. Do not force the lid off.
After the pressure has dropped completely, open the lid carefully. Do not force the lid off.
7.
Lift the cover carefully at arm’s length, because some steam will force out as you open the cooker.
Lift the cover carefully at arm’s length, because some steam will force out as you open the cooker.
8.
Again, remember to follow all the safety rules and enjoy the time saving of a pressure cooker.
Again, remember to follow all the safety rules and enjoy the time saving of a pressure cooker.
If you’re a gadget fan and love each gadget’s unique feature, by all means enjoy them. You might find the three small appliances listed below helpful in preparing the recipes in this book, of which a blender is the only essential appliance.
Blender:
A good powerful blender helps grind all kinds of masala (spice blends), beans, and chutneys effortlessly. In earlier days, people used different types of stones (a similar concept to mortar and pestle) for grinding.
A good powerful blender helps grind all kinds of masala (spice blends), beans, and chutneys effortlessly. In earlier days, people used different types of stones (a similar concept to mortar and pestle) for grinding.
Food Processor:
Although not essential, I find a food processor very convenient for grinding dals (beans), grating or chopping a large quantity of vegetables, and making dough for flatbreads.
Although not essential, I find a food processor very convenient for grinding dals (beans), grating or chopping a large quantity of vegetables, and making dough for flatbreads.
Coffee Grinder:
For coffee drinkers, please don’t grind spices in your coffee grinder unless you like spicy coffee! Buy a separate coffee grinder for spices, as it is the most-effective way of grinding whole spices. It grinds them finer than a blender, although a blender can be used followed by a sieve. Wipe the coffee grinder clean before storing.
TechniquesFor coffee drinkers, please don’t grind spices in your coffee grinder unless you like spicy coffee! Buy a separate coffee grinder for spices, as it is the most-effective way of grinding whole spices. It grinds them finer than a blender, although a blender can be used followed by a sieve. Wipe the coffee grinder clean before storing.
If you’re experienced in cooking Indian food, you can skip this section and go straight to the recipes. But for novice cooks, it will help you understand some basic methods of Indian cooking. All you need is the willingness to learn and a little practice. You don’t have to master each technique to prepare great-tasting Indian meals at home.
By now you may already know that Indian cooking is more than curry, and definitely takes more than curry powder. Getting the right texture, color, and consistency can depend on using the right technique.
Don’t let these methods of cooking intimidate you; they are just new to you. Once you prepare a few of these dishes, you will see a pattern and find Indian cooking a breeze. It’s like cooking pasta—one pasta and five sauces equals five dishes.
Remember, if something does not come out perfect or to your liking the first time, hopefully it’ll still be good. Make notes in your recipes as to what you might do differently next time.
Preparing Food for Cooking:
This may seem like common knowledge, but the way you prepare ingredients has a direct impact on flavor of the finished dish. Whether the onion is finely chopped, coarsely chopped, or ground will all affect the consistency of the curry sauce. Follow the instructions as given.
This may seem like common knowledge, but the way you prepare ingredients has a direct impact on flavor of the finished dish. Whether the onion is finely chopped, coarsely chopped, or ground will all affect the consistency of the curry sauce. Follow the instructions as given.
Measuring Ingredients:
Even novice cooks know that a slight variation in quantity can make a difference between a good product and an okay product. Although Indian cooking is very forgiving (unlike baking), measuring and using the ingredients as listed in recipes is imperative to the end results. For all practical purposes, measure to a level cup or spoon.
Even novice cooks know that a slight variation in quantity can make a difference between a good product and an okay product. Although Indian cooking is very forgiving (unlike baking), measuring and using the ingredients as listed in recipes is imperative to the end results. For all practical purposes, measure to a level cup or spoon.
To reduce the guesswork in quantity, even ingredients such as onion are listed in a measuring cup versus a medium or small onion. These days, the sizes of onions can be one inch or four inches.
Substituting Ingredients:
If you do not have an ingredient—especially spices—and are not sure about the substitution, leave it out. You are more likely to get an acceptable product without the ingredient than with an alternate. Spices are potent; a little bit goes a long way and more is not better.
If you do not have an ingredient—especially spices—and are not sure about the substitution, leave it out. You are more likely to get an acceptable product without the ingredient than with an alternate. Spices are potent; a little bit goes a long way and more is not better.
The Cooking Temperature:
Since Indian cooking uses the stovetop 99 percent of the time, mastering the heat is fundamental to great cooking. From start to finish, you may need to adjust the cooking temperature of your dish. You may start out heating the pan on high heat for seasoning, then reducing the heat to simmer, and then bumping up the heat again to reduce the sauce to a desired consistency.
Since Indian cooking uses the stovetop 99 percent of the time, mastering the heat is fundamental to great cooking. From start to finish, you may need to adjust the cooking temperature of your dish. You may start out heating the pan on high heat for seasoning, then reducing the heat to simmer, and then bumping up the heat again to reduce the sauce to a desired consistency.
Whether you cook with gas or electric doesn’t matter; electric stoves just take longer to heat up and cool down. You need to understand and accommodate to your stove.
Seasoning (Chounk):
Yes, you’ve heard it before—Indian cooking is all about spices. But more than that, it’s about how you season it.
Chounk
is the most common way to season Indian food. Oil or ghee is heated until it is very hot and a slight film develops over the oil, near smoking point. Spices like cumin or mustard seeds are dropped into the hot oil and cooked for only a few seconds until the seeds begin to brown, pop, or change color. This seasoned oil is the
chounk
. One may add the hot, seasoned oil to the food or add the food to the seasoned oil. The
chounk
enhances the flavor of the spices and the food.
Yes, you’ve heard it before—Indian cooking is all about spices. But more than that, it’s about how you season it.
Chounk
is the most common way to season Indian food. Oil or ghee is heated until it is very hot and a slight film develops over the oil, near smoking point. Spices like cumin or mustard seeds are dropped into the hot oil and cooked for only a few seconds until the seeds begin to brown, pop, or change color. This seasoned oil is the
chounk
. One may add the hot, seasoned oil to the food or add the food to the seasoned oil. The
chounk
enhances the flavor of the spices and the food.
Roasting (Bhun-na):
Roasting or browning of spices and food brings out the taste and flavor of the dish. The food or spices may be dry-roasted or roasted in hot oil. Roasting can affect the finished dish’s taste and texture. I remember my mother saying the more you
bhuno
it, the better the flavor.
Roasting or browning of spices and food brings out the taste and flavor of the dish. The food or spices may be dry-roasted or roasted in hot oil. Roasting can affect the finished dish’s taste and texture. I remember my mother saying the more you
bhuno
it, the better the flavor.
Simmering:
Simmering means cooking food in a liquid that cooks on low heat. In Indian cooking, food is often simmered, closer to a low boil, on medium or low heat, and it may or may not have much liquid in it. For example, vegetables may be cooked on low heat, simmering in its own juices.
Simmering means cooking food in a liquid that cooks on low heat. In Indian cooking, food is often simmered, closer to a low boil, on medium or low heat, and it may or may not have much liquid in it. For example, vegetables may be cooked on low heat, simmering in its own juices.
Preparing Sauce (Rasa):
Most Indian sauces are thickened and flavored by spices, garlic, onion, yogurt (if using), or tomatoes. If the sauce is too thin, remove the lid of the pan, increase the heat, and allow the liquid to evaporate to the desired consistency. Thickening also concentrates the flavor and enhances the taste of the dish.
Most Indian sauces are thickened and flavored by spices, garlic, onion, yogurt (if using), or tomatoes. If the sauce is too thin, remove the lid of the pan, increase the heat, and allow the liquid to evaporate to the desired consistency. Thickening also concentrates the flavor and enhances the taste of the dish.
Deep-Fat Frying:
Indian food may be stir-fried in oil, sautéed with spices, or fried. Deep-fat frying as a medium for cooking is probably as popular in Indian cooking as baking is in Western cooking. People associate frying with high fat and calories, but it doesn’t have to be. Properly cooked fried foods absorb less fat, and can have less fat and calories than foods that have been stir-fried or pan-fried. They may even have less fat than baked pastries. The most important factor in deep-fat frying is to maintain the right temperature for the food. For example,
puri
(fried bread) fried on high heat will soak up less fat than if they were fried on medium heat. Foods can be fried in any type of container. The most common is the wok-like
karahi
(page 8). Nutritionally speaking, you should limit the use of fried foods overall.
Indian food may be stir-fried in oil, sautéed with spices, or fried. Deep-fat frying as a medium for cooking is probably as popular in Indian cooking as baking is in Western cooking. People associate frying with high fat and calories, but it doesn’t have to be. Properly cooked fried foods absorb less fat, and can have less fat and calories than foods that have been stir-fried or pan-fried. They may even have less fat than baked pastries. The most important factor in deep-fat frying is to maintain the right temperature for the food. For example,
puri
(fried bread) fried on high heat will soak up less fat than if they were fried on medium heat. Foods can be fried in any type of container. The most common is the wok-like
karahi
(page 8). Nutritionally speaking, you should limit the use of fried foods overall.
SAVE TIME IN THE KITCHEN
In today’s fast-paced world, most of us have limited time to cook, but we do want to eat healthy and delicious
foods. Every effort has been made to prepare dishes in a time-efficient manner. Here are some universal as well as Indian meal-specific tips to prepare meals in 30 to 45 minutes. Of course, there are dishes and meals that take a longer time and should be prepared when you have the time and feel creative.
foods. Every effort has been made to prepare dishes in a time-efficient manner. Here are some universal as well as Indian meal-specific tips to prepare meals in 30 to 45 minutes. Of course, there are dishes and meals that take a longer time and should be prepared when you have the time and feel creative.
1.
Keep the ingredients on hand. See Stocking the Pantry for Indian cooking on page 27. Indian cooking uses many dried ingredients, which can be stored for a long time. For perishables, shop only once or twice a week to save time as well as money.
Keep the ingredients on hand. See Stocking the Pantry for Indian cooking on page 27. Indian cooking uses many dried ingredients, which can be stored for a long time. For perishables, shop only once or twice a week to save time as well as money.
2.
Clean and chop vegetables. To save time, I usually clean and chop the whole package of vegetables at one time and refrigerate small portions in sealed plastic bags. If you do not have the time or do not like to mess with chopping vegetables, many grocery stores now carry chopped vegetables, which are convenient and quick to use. The taste of fresh vegetables cannot be duplicated; spend a little extra on fresh ingredients and taste the difference.
Clean and chop vegetables. To save time, I usually clean and chop the whole package of vegetables at one time and refrigerate small portions in sealed plastic bags. If you do not have the time or do not like to mess with chopping vegetables, many grocery stores now carry chopped vegetables, which are convenient and quick to use. The taste of fresh vegetables cannot be duplicated; spend a little extra on fresh ingredients and taste the difference.
3.
Use frozen vegetables. Keep a good supply of frozen vegetables; they are a convenient substitute for fresh vegetables. I especially like to keep frozen peas, green beans, mixed vegetables, and spinach on hand.
Use frozen vegetables. Keep a good supply of frozen vegetables; they are a convenient substitute for fresh vegetables. I especially like to keep frozen peas, green beans, mixed vegetables, and spinach on hand.
4.
Stock up on canned beans and tomato products. For a quick meal, these are very handy. I have included some recipes using canned beans and tomato sauces.
Stock up on canned beans and tomato products. For a quick meal, these are very handy. I have included some recipes using canned beans and tomato sauces.
5.
Keep a running grocery list. Encourage family members to add items to the grocery list as needed. This is especially helpful if you have more than one cook in the house.
Keep a running grocery list. Encourage family members to add items to the grocery list as needed. This is especially helpful if you have more than one cook in the house.
6.
Plan meals for the upcoming week. Sometimes it takes longer to decide what to cook than cooking itself. Add ingredients to the shopping list as you plan your menus.
Plan meals for the upcoming week. Sometimes it takes longer to decide what to cook than cooking itself. Add ingredients to the shopping list as you plan your menus.
7.
Freeze extras for rainy days. Double the recipe and freeze the extra for those days when nobody can or wants to cook. However, remember not all things freeze well. I have included freezing directions wherever possible.
Freeze extras for rainy days. Double the recipe and freeze the extra for those days when nobody can or wants to cook. However, remember not all things freeze well. I have included freezing directions wherever possible.
8.
Buy chopped garlic or garlic paste and substitute for fresh, if desired.
Buy chopped garlic or garlic paste and substitute for fresh, if desired.
9.
Freeze ginger or use ginger paste. Preparing ginger can take time. I keep
frozen ginger on hand to save time. To freeze ginger, purchase ⅛ to ¼ pound of fresh, tender ginger. Peel and grate or chop the ginger. To grate ginger, grate
with the grain to minimize the fiber that comes out. If you have an electric chopper, finely chop the ginger and freeze it. I usually divide the ginger into approximately 1-teaspoon portions, placing them on a plate lined with plastic wrap and freezing it. When it is completely frozen, remove it from the plastic wrap and store in a sealed plastic bag or container. It will take time initially, but on a daily basis it saves a lot of time.
Freeze ginger or use ginger paste. Preparing ginger can take time. I keep
frozen ginger on hand to save time. To freeze ginger, purchase ⅛ to ¼ pound of fresh, tender ginger. Peel and grate or chop the ginger. To grate ginger, grate
with the grain to minimize the fiber that comes out. If you have an electric chopper, finely chop the ginger and freeze it. I usually divide the ginger into approximately 1-teaspoon portions, placing them on a plate lined with plastic wrap and freezing it. When it is completely frozen, remove it from the plastic wrap and store in a sealed plastic bag or container. It will take time initially, but on a daily basis it saves a lot of time.
10.
Prepare and freeze onion masala. Chopping, grinding, and cooking the onion masala takes time. I will often prepare and freeze the onion masala portion of a recipe ahead of time. This is very handy when I’m in a hurry or have company. Thaw frozen masala in the refrigerator overnight or in a microwave prior to using. Using frozen masala can save a significant amount of time without altering the taste of the prepared dish.
Prepare and freeze onion masala. Chopping, grinding, and cooking the onion masala takes time. I will often prepare and freeze the onion masala portion of a recipe ahead of time. This is very handy when I’m in a hurry or have company. Thaw frozen masala in the refrigerator overnight or in a microwave prior to using. Using frozen masala can save a significant amount of time without altering the taste of the prepared dish.
Quest for spices has been as adventurous and lucrative as gold, and India has been at the epicenter of the spice trade for hundreds of years. In the free market today, spices are readily available around the world.
I was very pleased to hear that today’s average American eats twice the amount of spices as twenty years ago. Availability of spices has changed dramatically. I remember when cumin seeds, the most basic Indian spice, were hard to find and considered exotic. And now, I can find garam masala (an Indian spice blend) in my local grocery store.
Most of the spices listed below are probably available at your local supermarket. Every year, the number of stores that cater to Indian spices and ingredients is increasing. Whole-foods, cooperatives, or health food stores carry an increasing number of Indian spices, dried beans, and other ingredients. Large metropolitan areas such as Chicago or New York have had access to Indian grocery stores for a long time, but now even small- to midsize towns have an Asian (or Indian) store that carries a large selection of Indian ingredients. For convenience, if you still need to order by mail or online, see ordering information on page 29.
Whole or Ground?Spices are used in all different forms: whole, crushed, ground, roasted, or fried. Each type adds a different texture, taste, and intensity to the dish. Buy whole spices whenever possible, as they have a long shelf life. Fresh-ground spices offer the best flavor.
Spices get their flavor from essential “volatile” oils. Buy ground spices in small quantities, as they lose some of their flavor over time. For best results, once the vacuum seal on a spice jar is broken, use within six months. Mark the date of purchase or the date opened to help you keep track.
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