vegan indian

All posts tagged vegan indian

How To Make Roti bread

Published February 17, 2013 by Vegan Derby Cat Party

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I was having a huge craving for roti bread and channa masala the other day, but didn’t feel like spending any money, so I took a stab at making it at home. I added some collard greens to the channa masala, and it came out okay, but I’ll need to work on that a bit before I post you any recipes. My roti bread, however, came out great!

Traditionally roti is made with Atta, a stone ground durum whole wheat flour, but here I used white whole wheat flour with good results. I also decided to use some unrefined coconut oil as an experiment. I figured, if it left a coconuty flavor, it would be a nice complement to the food, but it actually didn’t, so you can use what you like. I used this recipe as my guide.

Roti Bread (non-traditional)

2 c. white whole wheat flour
3/4 c. filtered water
1/2 tsp. fine sea salt
1 tbsp. unrefined coconut oil

Directions:

1. Put ingredients into a large bowl, or bowl of a stand up mixer. Mix to combine ingredients. (I used the paddle attachment of my stand up mixer.)

2. Knead for about 10 minutes. (I switched to the dough hook for my mixer.)

3. Cut into 12 pieces and shape into dough balls. Use the palms of your hands to shape into a disc and then roll out into thin circles. (I no longer have a rolling pin, so I used the sides of my water bottle.

4. Preheat an ungreased skillet (or griddle) to medium/medium high heat. (I started at med-high, and then reduced to just above medium.)

5. Place disc(s) onto skillet and let cook for about a minute, depending on thickness. It’s kind of like pancakes, you’ll see the edges change color when it’s ready to turn. Turn to the other side to cook through, about another minute.

Ingredients in

Ingredients in

Mix with paddle attachment.

Mix with paddle attachment.

Dough after kneading with dough hook, about 7-10 minutes.

Dough after kneading with dough hook, about 7-10 minutes.

Divided into 12 pieces.

Divided into 12 pieces.

Flattened out with palm prior to rolling.

Flattened out with palm prior to rolling.

Done!

Done!

Veggie Samosas & Pear-Apple Chutney

Published October 4, 2011 by Vegan Derby Cat Party

I made a giant batch of The Angelica Home Kitchen’s Pear-Apple Chutney pg. 108, a while back to go with some lentil soup, and had a ton leftover so I decided to make some yummy veggie samosas to eat it up with. Worth mentioning is that the recipe called for currants, which I couldn’t find, so I used raisins instead. Also in lieu of using a tied up cheesecloth sachet, I just added the cloves, sticks of cinnamon, cardamom pods and bay leaf into the pot, and fished them out at the end! : )

I turned to The Indian Vegan Kitchen for some samosa guidance. Luckily she had 2 recipes, one for the filling and dough, and one with instructions on how to use frozen puff pastry dough. I already had the latter in my freezer, so I decided to go the easier route with her Quick Vegetable Pastries pg. 62.  Even with the frozen dough, it still takes a bit of work and diligence as you have to roll it out and stuff 25 pieces. It turned out that I had about half of the filling left when I was finished, so you can definitely use both sheets of pastry dough if you want or need 50 pieces. (I’m going to combine these fragrant leftover mixed vegetables with some leftover enchilada filling I have and make leftovers enchiladas!)

Results: These two recipes tasted great together! The cool chutney was a nice touch served with the flaky, spicy little bundles. This filling is super delicious and really comes through the pastry.

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Quick Indian style Bean Curry

Published August 27, 2011 by Vegan Derby Cat Party

After our wonderful dinner at Udipi Cafe, the all vegetarian Indian restaurant we went to recently, I was left wanting more. Not only that, but Thomas and I had both had some dental work done and I needed something that would be easy on our abused mouths. I picked up my Indian cookbook and began flipping through to figure out what I could throw together. I went for a combination of chickpeas and red kidney beans, because that’s what I happened to have in the pantry. Certainly two cans of either would work equally well, I just never have two cans of chickpeas because Thomas is always eating them! ; ) While my knowledge of Indian food is certainly novice, this was easy, tasty, and hit the spot. I served it over brown rice. This recipe was inspired by my quick skimming of The Indian Vegan Kitchen.

Quick Indian style Bean Curry
Serves 4

olive oil for misting
medium onion, diced
1/2 tsp. cumin
2″ piece of ginger, peeled and minced

1 15 oz can of diced tomatoes
2- 15 oz cans of beans, whatever you like or have on hand
3 c. water
1 tsp. salt
2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. curry powder
cayenne to taste

 

1/2 tsp. garam masala
splash of lemon juice

Directions:

1. Mist a medium sized pot with olive oil and raise to medium heat. Add the onions and sprinkle with cumin. Cook for about 5 minutes, or until translucent.

2. Add ginger and cook a for another minute or two. Add all remaining ingredients but garam masala and lemon juice. Bring up to a boil, and drop to simmer for at least 15 minutes. Use stirring utensil to mash up some of the beans into the sauce.

3. Stir in garam masala and lemon juice and cook for another couple of minutes and serve.

Sorry for the lousy picture! We were really hungry, and it smelled good, so I just took one shot!

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