Making Vegetarian Indian Food

Making vegetarian Indian food has become a passion of mine.  I started making the food in a significant way when I was 18 – you know, for a whole year now (not quite!).  I’ve since been fascinated with the food and process, ok, for over 20 years.  Cooking it is like a sensual art form as you enjoy the aromas and colors.  This is followed by taste that doesn’t disappoint.  It’s sad to see that making it isn’t as common as it should be.  There aren’t any Indian cooks making Indian food on the Food Network.  There seems to be a misconception that Indian cooking is a complicated process.  Some foods can be, but the basic process of making everyday types of meals is not.   It is worth it to find the local Indian store and ask about the basic spices to have on hand.  If there isn’t one in your area, you can get some through my boutique (Komal Style) and I will mail a starter kit of spices to you.  Once that is accomplished, one can find an abundant source of recipes.

Basic items to learn making include rice, dal, and a vegetable.  Most people know how to make rice.  If not, cook equal parts of washed rice and water with a little salt until done.  Presto.  To embellish this, to make a basic pilaf, just add vegetables toward the end of cooking time, such as frozen mixed vegetables.  To make simple dal and have it warm and waiting for you in the winter, use a dal such as split mung dal (ask at the Indian store or I will send to you), which cooks quick.  Wash it and add it to water in the slow cooker.  When cooked, mash it with a potato masher.

In a small sauce pan, with an oil or clarified butter, start with a spice such as asafoetida if you have it.  If not, try cumin (usually good to use first), some mustard see if you have it, and some diced onion if you want, or a garlic/ginger paste from the Indian store (if you want).  Add some turmeric, normally added later in order of spices to keep it from burning.  Add some salt and small pieces of green chili pepper if you want it spicy or use black pepper or cayenne.  The point I’m trying to make is that there are really no rules, which makes making Indian food so versatile, creative, and fun.  Get to know what spices and flavor you like, their properties (such as cumin seeds needing a little more time to saute than turmeric), and you’re set!  The proportion is based on the quantity of food and how spicy you like your food.  Try about 1/4 teaspoon of a spice for 4 servings.  The joke about Indian cooking proportions is “a pinch of this and a pinch of that.”  There are a lot of different dals that can be made with different spices.  So there is no point in getting uptight by thinking it needs to be made a specific way with specific spices.  You will get a feel for your preferences.  Add the spice mixture to your dal and add more water if desired to have the consistency you want.  I like to top just about all Indian food with cilantro.

A side vegetable can be made much the same way.  To your sauteed spice mixture, add a vegetable or vegetable mix of your choice, cook and enjoy!  It’s a great way to use up a vegetable you have on hand and want to find a way to put it to use.  To feel more confident with improvising, try some recipes first, and then try the process with a different vegetable or adjust the spices by adding or omitting something.  To this combination of food, my family would have some plain yogurt and an Indian pickle.  The yogurt provides more nutrition and can cool hot food.  To embellish the meal even more, serve a warm store-bought buttered wheat tortilla.  These are made from scratch in India and are called chappattis.

Have fun with your mate or by yourself by trying to make Indian food!  It will keep you warm, provide good nutrition and save you money!

I will be adding more recipes and tips.  I welcome any questions and comments!