The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [22]
Dried Fruit Rice (Meva Chawal), page 142
Cardamom Cookies (Naan-Khatai), page 203
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Mixed-Bean Cakes (Masala Vadas), page 66
Coconut Chutney (Nariyal Chutney), page 185
Spicy Tomato Soup (Tamatar Rasam), page 87
Spinach Sambhar (Palak Sambhar), page 132
Coconut Green Beans (Sem-Nariyal), page 105
Quick Rice Dumplings (Quick Idli), page 85
Tamarind Rice Pilaf (Imli Chawal), page 147
Coconut-Cream Bananas (Nariyal Kele), page 201
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Mixed Vegetable-Stuffed Pastries (Subji Samosa), page 61
Orange-Ginger Sherbet (Santara Sherbet), page 73
Black Gram and Bengal Gram Dal (Ma Cholia Di Dal), page 126
Stuffed Cauliflower (Bharva Gobhi), page 94
Onion-Ginger Relish (Pyaj-Adrak Sirka Wala), page 189
Pea-Mushroom Pilaf (Matar-Khumb Pulao), page 141
Sesame Seed Naan (Til Wale Naan), page 166
Almond Barfi (Badam Barfi), page 204
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Spicy Cashews (Masala Kaju), page 54
Almond Spicy Drink (Thandai), page 181
Blackened Spicy Chickpeas (Chole), page 121
Cucumber-Tomato Salad (Kheera-Tamatar Salad), page 193
Stretchy Fried Bread (Bhatura), page 167
Tropical Fruit Salad (Phal Ki Chaat), page 202
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Green Mango Drink (Panna), page 75
Soy Cutlets (Soy Ki Tikki), page 179
Instant Sweet-and-Sour Chutney (Amchur Chutney), page 187
Potato Stew (Lipte Aloo), page 98
Cauliflower and Peppers (Gobhi-Mirch Subji), page 93
Fried Bread (Puri), page 165
Almond Halwa (Badam Halwa), page 203
Snacks, Chaat, and Beverages
HOSPITALITY IS CENTRAL to Indian culture. The Sanskrit saying “Atithi Devo Bhava,” meaning “Guest Is God,” conveys the respect granted to guests. Most Indians take pride in making a visitor feel comfortable and cared for. A visit is considered incomplete without offering and receiving food.
When you enter an Indian home, you are immediately taken care of. Within a few minutes, you will be offered a glass of water, a ritual that is ingrained among most Indians. Even the children know how to offer water. You bring a glass of water, which is full to the rim (about ¼ inch below), and wait until the guest takes hold of it, and smile or nod before you leave. You put the glass down on the table only per guest’s request. There is a gentleness and humbleness to this offering.
A little later, you are offered tea, coffee, or a cold beverage with snacks. If the visit was preplanned, you may be offered three to five or more varieties of snacks. An increasing number of dishes are offered based on the importance of the guest. Even children when visiting their friend’s house will be offered some snack.
The snacks offered can be purchased, homemade, or a combination. They are usually prepared ahead of time (for preannounced guests) and then quickly heated before serving. Two or three types of pickles and chutneys may be served with the snack. Pace yourself, for the host will offer the food personally several times—“Please take one more.” Don’t eat too much, as it is considered improper. (Indians have mastered this fine balance.) My children, when they visit India, are aghast at how much food they are offered. I, on the other hand, love it and have come to expect it. Indians in America will offer the same amount of food or snack but will not push the food on you quite as much.
Snacks
Indians love to snack. The most popular Indian snacks are a blend of taste and textures, such as Hot-Spicy Cereal Mix (page 57). They are crunchy, spicy, hot, and salty, with a hint of sour and sweet, appealing to all your taste buds.
Other than dry snacks, such as chivra, there are fresh snacks, which can be served as appetizers, between meals, or as accompaniments. Mixed-Vegetable-Stuffed Pastry (page 62), Eggplant Fritters (page 65), or Kachories are great any time of the day. I have served them for breakfast, teatime, or as appetizers. I’m even known to make a meal out of them for that special don’t-want-to-eat-the-same-old-rice-and-beans Sunday dinner.
Chaat
A chaat is a food class in itself, unique to India. Chaat literally means “to lick”!