Indian

Malai Kofta

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Malai Kofta

Malai Kofta
North Indian potato dumplings in creamy tomato curry 

serves 3 to 4 / time 45 min

recipe from The Lotus and the Artichoke – INDIA
(Rezept auf Deutsch unten)

  • 3/4 cup (90 g) cashews
  • 1 1/4 cup (300 ml) water
  • 2 Tbs lemon juice

  • 2 medium (250 g) potatoes
  • 1/3 cup (30 g) chickpea flour (besan) 
  • 3 Tbs (20 g) bread crumbs
  • 2 Tbs corn starch
  • 3/4 tsp cumin ground
  • 1/2 tsp Garam Masala (page 32, INDIA cookbook)
  • 1/2 tsp sea salt
  • vegetable oil for frying

  • 2 large (250 g) tomatoes chopped
  • 1 1/4 cup (300 ml) water
  • 1 small (70 g) red onion chopped
  • 2 cloves garlic finely chopped
  • 1 in (3 cm) fresh ginger finely chopped

  • 2 Tbs vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1/2 tsp Garam Masala (page 32, INDIA cookbook)
  • 1/2 tsp red chili powder or paprika ground
  • 1/4 tsp asafoetida (hing) powder
  • 2 bay leaves
  • 1 large cinnamon stick
  • or 1/4 tsp cinnamon ground 
  • 1 black cardamom pod
  • 3/4 tsp turmeric ground
  • 3/4 tsp sea salt
  • 1 tsp sugar or agave syrup
  • 1/2 cup (65 g) green peas
  • 3 Tbs golden raisins
  • fresh coriander leaves chopped, for garnish
  1. Soak cashews in hot water 20 min. Drain and discard water. Blend soaked cashews with 1 1/4 cup (300 ml) fresh water and lemon juice until smooth, 60–90 sec. Transfer to bowl. Set aside.
  2. Cover potatoes with water in a medium pot. Bring to boil. Cook until soft, 20–25 min. Rinse in cold water. Remove, discard peels. Mash potatoes in a large bowl. Add 2 Tbs blended cashew cream, chickpea flour, bread crumbs, corn starch, ground cumin, garam masala, and salt. Mix well.
  3. Heat oil about 2 in (5 cm) deep in small pot on medium high heat. Oil is hot enough when a small piece of batter sizzles and comes to surface immediately.
  4. Wet hands and form walnut-sized balls from the batter. Carefully add 4 to 6 balls to hot oil. Fry until golden brown, turning often, 3–5 min.  If balls turn brown immediately or oil is smoking, reduce heat. If they don’t sizzle and darken in 2 min, increase heat slightly. Using a slotted spoon, drain and transfer fried dumplings to a plate. Continue for all balls.
  5. Blend chopped tomatoes and 1 1/4 cup (300 ml) water until mostly smooth.
  6. Heat 2 Tbs oil in a large pot or wok on medium heat. Add mustard seeds. After they start to
    pop (20–30 sec), add chopped onion, garlic, ginger, ground cumin, coriander, garam masala, red chili powder (or paprika), bay leaves, cinnamon, and cardamom. Fry until onions soften,
    stirring constantly, 3–5 min. 
  7. Add blended tomatoes. Bring to boil. Simmer until sauce darkens, stirring regularly, 10–12 min.
  8. Stir in blended cashew cream, turmeric, salt, and sugar (or agave syrup). Continue to simmer, stirring regularly, until sauce thickens and oil begins to separate from sauce another 7–10 min.
  9. Stir in fried dumplings, peas, and raisins. Simmer on medium low, partially covered, stirring occasionally, 3–5 min. Remove from heat.
  10. Garnish with chopped coriander leaves and serve with rice, roti, or naan.

Malai Kofta
nordindische Kartoffelbällchen in cremigem Tomaten-Curry 

3 bis 4 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – INDIEN

  • 3/4 Tasse (90 g) Cashewkerne
  • 1 1/4 Tasse (300 ml) Wasser
  • 2 EL Zitronensaft

  • 2 mittelgroße (250 g) Kartoffeln
  • 1/3 Tasse (30 g) Kichererbsenmehl (Besan)
  • 3 EL (20 g) Semmelbrösel
  • 2 EL Speisestärke
  • 3/4 TL Kreuzkümmel gemahlen
  • 1/2 TL Garam Masala (Seite 32)
  • 1/2 TL Meersalz
  • Pflanzenöl zum Frittieren

  • 2 große (250 g) Tomaten gehackt
  • 1 1/4 Tasse (300 ml) Wasser
  • 1 kleine (70 g) rote Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 2 EL Pflanzenöl
  • 1 TL Senfsamen
  • 1 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1/2 TL Garam Masala
  • 1/2 TL Chili- oder Paprikapulver
  • 1/4 TL Asafoetida (Hingpulver)
  • 2 Lorbeerblätter
  • 1 große Zimtstange
  • oder 1/4 TL Zimt gemahlen
  • 1 schwarze Kardamomkapsel
  • 3/4 TL Kurkuma gemahlen
  • 1/2 TL Meersalz
  • 1 TL Zucker oder Agavensirup
  • 1/2 Tasse (65 g) grüne Erbsen
  • 2–3 EL Sultaninen
  • frisches Koriandergrün gehackt
  1. Cashewkerne 20 Min. in heißem Wasser einweichen. Abgießen und Einweichwasser wegschütten. Eingeweichte Cashewkerne mit 1 1/4 Tasse (300 ml) frischem Wasser und Zitronensaft 60 bis 90 Sek. im Mixer glatt pürieren. In eine Schüssel geben und beiseite stellen.
  2. Kartoffeln in einen Topf geben und mit Wasser bedecken. Zum Kochen bringen und 20 bis 25 Min. weichkochen. Abgießen, mit kaltem Wasser abschrecken und schälen. In eine große Schüssel geben und zerdrücken. 2 EL der Cashewcreme, Kichererbsenmehl, Semmelbrösel, Speisestärke, gemahlenen Kreuzkümmel, Garam Masala und Salz hinzufügen und alles gut vermischen.
  3. Öl 5 cm hoch in einen kleinen Topf geben und auf mittlerer Flamme erhitzen. Das Öl ist heiß genug, wenn eine kleine Menge Teig nach dem Hineingeben brutzelt und an die Oberfläche steigt.
  4. Hände befeuchten und aus der Kartoffelmischung walnussgroße Bällchen formen. Vorsichtig 4 bis 6 Bällchen ins heiße Öl geben. 3 bis 5 Min. unter häufigem Wenden goldbraun frittieren. Werden die Bällchen sofort dunkel oder raucht das Öl, die Hitze reduzieren. Wenn sie nicht brutzeln und nicht innerhalb von 2 Min. bräunen, Flamme höherstellen. Bällchen mit einem Schaumlöffel herausheben, abtropfen lassen und auf einen Teller legen. Restliche Kofta frittieren.
  5. Gehackte Tomaten und 1 1/4 Tasse (300 ml) Wasser fast glatt pürieren.
  6. In einem großen Topf oder Wok 2 El Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) gehackte Zwiebel, Knoblauch, Ingwer, gemahlenen Kreuzkümmel, Koriander, Garam Masala, Chilipulver (oder Paprikapulver), Lorbeerblätter, Zimt und Kardamom hinzufügen. 3 bis 5 Min. unter ständigem Rühren rösten, bis die Zwiebel weich ist.
  7. Tomatenmix zugießen und zum Kochen bringen. Flamme herunterstellen und 10 bis 12 Min. unter regelmäßigem Rühren köcheln, bis die Soße dunkler wird.
  8. Cashewcreme, Kurkuma, Salz und Zucker (oder Agavensirup) einrühren. Weitere 7 bis 10 Min. unter regelmäßigem Rühren köcheln, bis die Soße eindickt.
  9. Kartoffelbällchen, Erbsen und Sultaninen hineingeben. 3 bis 5 Min. halb abgedeckt auf niedriger Flamme unter gelegentlichem Rühren köcheln. Vom Herd nehmen.
  10. Mit gehacktem Koriandergrün garnieren und mit Reis, Roti oder Naan servieren.

Vegan Paneer Makhani

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This is my updated recipe for vegan Paneer Makhani, a north Indian classic and family favorite. This dish will always remind me of my first to trip to India in 2001, and all the back alley eateries in Delhi’s Pahar Ganj, the backpacker neighborhood– which still exists, and I’ve been back to literally dozens of times in the last two decades. On my last visit to Delhi and Pahar Ganj I think I did find one of the hole-in-the-wall restaurants from way back then, but you can never be sure. Through the dusty maze of winding alleys, it’s so easy to get lost… or unsure if a place is the same or different than one you saw an hour ago… or years ago!

For the original edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures, my brother Adam asked me if I could make a vegan version of this one dish his family used to love at a local Indian restaurant in the New Jersey suburbs. I got to work and came up with a very decent interpretation of the classic dish, which is very heavy on cream and butter (hence the name, which basically translates to ‘Cheese Butter’ or ‘Cheesy Cream’!) But as with Indian naming conventions, this dish may be found with the names ‘Shahi Paneer‘ (which is what I remember from the Delhi Pahar Ganj menus), or in many parts of India,especially if cooked at home – Paneer Butter Masala, or just PBM. (This is what it was called in most places in Amravati, Maharashtra where I lived for a year – it often appears on menus in abbreviated form.) I’ve come to understand that Paneer Makhani is most commonly used outside of India, especially in restaurants.

Whatever you want to call it, this dish is hands-down a pleaser and a delicious curry to serve friends and families, it’s a hit with children of all ages, too. When making it for adults I’ll often dial up the spices and heat – you can just double the amount of ground cumin, coriander, Garam Masala spice mix (see my INDIA cookbook for my own homemade recipe), and red chili powder. I also love to add fresh (or dried) curry leaves, a bit of ground fenugreek (or methi – fenugreek leaves – at the end) and a black cardamom pod… for that delicious smokey flavor.

Instead of using dairy (cream and butter) I use blended cashews, which is very common in India, too, and used as a base in many creamy curries. And of course, I’m using my infamous tofu-paneer recipe, implementing lightly batter-fried tofu cubes instead of traditional paneer, or homemade cheese cubes.

Yeah, it’s me. India 2001.

Paneer Makhani
North Indian creamy tomato sauce with tofu paneer

serves 2 to 3 / time 45 min +

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

tofu paneer:

  • 7 oz (200 g) tofu
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 2 Tbs nutritional yeast flakes or chickpea flour (besan)
  • 2 Tbs corn starch
  • 2–3 Tbs coconut oil or vegetable oil
  1. Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
  2. Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. Add tofu cubes, mix well, coat all pieces.
  3. Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.

tomato cream curry:

  • 2/3 cup (80 g) cashews 
  • 2 medium (180 g) tomatoes chopped
  • 2 1/2 cups (600 ml) water
  • 1 in (3 cm) fresh ginger finely chopped
  • 2 cloves garlic finely chopped optional
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 4–6 curry leaves or 2 bay leaves
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1 tsp Garam Masala
  • 1/4 tsp asafoetida (hing) optional
  • 2 Tbs tomato paste
  • 1 tsp red chili powder or paprika ground
  • 3/4 tsp turmeric ground
  • 1 Tbs lemon juice
  • 2 tsp sugar
  • 1 1/4 tsp salt
  • fresh coriander leaves chopped, for garnish
  1. Soak cashews in a bowl of boiling hot water for 30 min. Drain and discard water.
  2. Blend chopped tomatoes with 1 1/4 cups (300 ml) water in a blender or food processor until smooth.
  3. Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped garlic (if using), ginger, curry leaves or bay leaves, ground coriander, cumin, Garam Masala, and asafoetida (if using). Fry, stirring often, until richly aromatic, 2–3 min.
  4. Stir in blended tomatoes. Bring to simmer and reduce to medium low heat. Cook, stirring often, until sauce is reduced and turns dark red, 10–15 min.
  5. Blend soaked cashews with 1 1/4 cups (300 ml) water until smooth. Stir into simmering tomato sauce.
  6. Stir in tomato paste, red chili powder (or paprika), turmeric, lemon juice, sugar, and salt. Return to simmer. Cook, stirring often, until sauce thickens and oil begins to separate, 5–8 min.
  7. Stir in fried tofu cubes. Continue to simmer on low, stirring occasionally, 4–5 min. Remove from heat.
  8. Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.
The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover

Paneer Makhani
Nordindisches cremiges Tomatencurry mit Tofu-Paneer

2 bis 3 Portionen / Dauer 45 Min. +

Rezept aus The Lotus and the Artichoke – WORLD 2.0

Tofu-Paneer:

  • 200 g Tofu
  • 2 EL Zitronensaft
  • 1 EL Sojasoße
  • 2 EL Hefeflocken oder Kichererbsenmehl (Besan)
  • 2 EL Speisestärke
  • 2–3 EL Kokos- oder Pflanzenöl
  1. Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke
    oder Würfel schneiden.
  2. Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
  3. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.

Cremiges Tomatencurry:

  • 2/3 Tasse (80 g) Cashewkerne
  • 2 mittelgroße (180 g) Tomaten gehackt
  • 2 1/2 Tassen (600 ml) Wasser
  • 3 cm frischer Ingwer fein gehackt
  • 2 Knoblauchzehen fein gehackt wenn gewünscht
  • frisches Koriandergrün gehackt, zum Garnieren
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 4–6 Curry- oder 2 Lorbeerblätter
  • 1 TL Koriander gemahlen
  • 1 TL Kreuzkümmel gemahlen
  • 1 TL Garam Masala
  • 1/4 TL Asafoetida (Asant) wenn gewünscht
  • 2 EL Tomatenmark
  • 1 TL Chili- oder Paprikapulver
  • 3/4 TL Kurkuma gemahlen
  • 1 EL Zitronensaft
  • 2 TL Zucker
  • 1 1/4 TL Salz
  1. Cashewkerne 30 Min. in einer Schüssel mit heißem Wasser einweichen. Abgießen und Einweichwasser wegschütten.
  2. Tomaten mit 1 1/4 Tasse (300 ml) Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
  3. Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Knoblauch (falls verwendet), Ingwer, Curry– oder Lorbeerblätter, Koriander, Kreuzkümmel, Garam Masala und Asafoetida (falls verwendet) zugeben. 2 bis 3 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
  4. Pürierte Tomaten einrühren und zum Köcheln bringen. Flamme herunterstellen und das Curry 10 bis 15 Min. unter häufigem Rühren köcheln lassen, bis die Soße reduziert und dunkelrot ist.
  5. Eingeweichte Cashewkerne mit 1 1/4 Tasse (300 ml) Wasser glatt pürieren und in das köchelnde Curry rühren.
  6. Tomatenmark, Chili– oder Paprikapulver, Kurkuma, Zitronensaft, Zucker und Salz einrühren. Erneut zum Köcheln bringen und unter häufigem Rühren 5 bis 8 Min. köcheln, bis die Soße eindickt und das Öl sich trennt.
  7. Tofustücke unterheben. 4 bis 5 weitere Min. auf niedriger Flamme unter gelegentlichem Rühren köcheln. Vom Herd nehmen.
  8. Mit gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.
The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Poha

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Poha
Indian flattened rice with potatoes & peas

serves 2 to 3 / time 20 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

  • 1 1/2 cups (110 g) poha (flattened rice flakes)
  • 1 1/2 cups (350 ml) water
  • 3 medium (250 g) potatoes peeled, chopped
  • 2 small (100 g) tomatoes chopped
  • 1/2 cup (50 g) peas (fresh or frozen)
  • 1 small (70 g) onion chopped
  • 1/2 in (1 cm) fresh ginger finely chopped
  • 1 green chili seeded, sliced optional
  • 3 Tbs peanuts or cashews lightly roasted
  • handful fresh coriander chopped, for garnish
  • 2–3 lime slices
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 6–8 curry leaves optional
  • 1 tsp cumin ground
  • 3/4 tsp turmeric ground
  • 1 Tbs lime juice
  • 1 tsp sugar
  • 3/4 tsp sea salt
  1. Cover poha rice flakes with water in a bowl. Soak 2 min and drain excess water. Set aside for now.
  2. Heat oil in a large frying pan or wok on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, ginger, green chili, and curry leaves (if using), and ground cumin. Fry, stirring often, until richly aromatic and onions are browned, about 2–3 min.
  3. Add chopped potatoes. Continue to cook, stirring often, until potatoes begin to soften, 5–7 min.
  4. Stir in peanuts (or cashews). Continue to cook on medium heat until potatoes are soft, another 3–5 min.
  5. Add soaked poha, peas, and chopped tomatoes, followed by ground turmeric, lime juice, sugar, and salt. Mix well, but gently so rice flakes don’t get mushy. Cook 2–3 min, stirring regularly. If needed, add 2–3 Tbs water and cover briefly to steam. Remove from heat. Cover and let sit 5 minutes.
  6. Garnish withchopped fresh coriander. Serve with lime slices.

Variations:

Vedic: Replace onion with 1/4 tsp asafoetida (hing) and 1/4 tsp Garam Masala. Fruity: Add 2 Tbs golden raisins or chopped dates along with tomatoes. Coconut: Add 1–2 Tbs fresh grated coconut along with soaked poha in the last few minutes of cooking.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover

Poha
Indische Reisflocken mit Kartoffeln & Erbsen

2 bis 3 Portionen / Dauer 20 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 1 1/2 Tassen (110 g) Poha (flache Reisflocken)
  • 1 1/2 Tassen (350 ml) Wasser
  • 3 mittelgroße (250 g) Kartoffeln geschält, gehackt
  • 2 kleine (100 g) Tomaten gehackt
  • 1/2 Tasse (50 g) Erbsen (frisch oder gefroren)
  • 1 kleine (70 g) Zwiebel gehackt
  • 1 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehackt wenn gewünscht
  • 3 EL Erdnüsse oder Cashewkerne leicht geröstet
  • 1 Handvoll frisches Koriandergrün gehackt
  • 2–3 Limettenspalten
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 6–8 Curryblätter wenn gewünscht
  • 1 TL Kreuzkümmel gemahlen
  • 3/4 TL Kurkuma gemahlen
  • 1 EL Limettensaft
  • 1 TL Zucker
  • 3/4 TL Salz
  1. Poha-Flocken 2 Min. einer Schüssel mit Wasser einweichen. Abgießen, Einweichwasser wegschütten und beiseite stellen.
  2. Öl in einer großen Pfanne oder einem Wok auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Ingwer, Chilischote und Curryblätter (falls verwendet) sowie Kreuzkümmel hineingeben.
  3. 2 bis 3 Min. unter häufigem Rühren anschwitzen, bis es aromatisch duftet und die Zwiebel gebräunt ist.
  4. Kartoffeln hinzufügen. 5 bis 7 Min. unter häufigem Rühren braten, bis die Kartoffeln weich werden.
  5. Erdnüsse oder Cashewkerne einrühren. Weitere 3 bis 5 Min. auf mittlerer Flamme braten, bis die Kartoffeln richtig durch sind.
  6. Eingeweichte Poha-Flocken, Erbsen und Tomaten hinzufügen. Gleich danach Kurkuma, Limettensaft, Zucker und Salz einrühren. Beim Umrühren darauf achten, dass die Reisflocken nicht breiig werden. 2 bis 3 weitere Min. unter Rühren braten. Bei Bedarf 2 bis 3 EL Wasser einrühren und Poha kurz abgedeckt etwas dämpfen. Vom Herd nehmen, abdecken und 5 Min. durchziehen lassen.
  7. Mit frischem gehacktem Koriandergrün garnieren und mit Limettenspalten servieren.

Variationen:

Vedisch: Zwiebel mit 1/4 TL Asafoetida (Asant) und 1/4 TL Garam Masala ersetzen. Fruchtig: 2 EL Sultaninen oder gehackte Datteln zusammen mit den Tomaten zugeben. Kokos: In den letzten Kochminuten 1 bis 2 EL frische Kokosraspel unterrühren.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Gobi Tikka

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This is a quick and easy vegan recipe for oven-roasted Gobi Tikka, a North Indian dish I love to make and serve with a bunch of other Indian recipes, especially if hosting a North Indian dinner party. It’s a fast marinade (no waiting needed) and goes right in the oven and is done in about 30 to 40 minutes!

Especially in India, some traditional marinades for Gobi Tikka use yogurt, but I’ve seen it made many, many times with a basic (but delicious) dairy-free marinade much like mine. If you want, you can add 2–3 Tbs soy or coconut yogurt to the marinade, which will result in softer (less crunchy outside) roasted cauliflower. I often make it with some coconut milk, too, which gives it a more South Indian twist. See the Variations for that! Also, if you like more bold flavors, feel free to double all the spices, or add 1 tsp of (fresh!) garam masala spice mix. (I’ve got a recipe for garam masala in my INDIA cookbook/e-book.) You can also increase (or decrease) the amount of oil for the marinade, if you like.

I don’t use (wheat or chickpea/besan) flour for my Gobi Tikka, but if you want, you could add 1–2 Tbs of either to your marinade. Possibly you’ll need to adjust the cooking time and liquid amounts — increasing slightly either the water or lemon juice, and maybe tweaking the salt a bit, too. In my opinion, with the flour-y batter-fried coating it starts becoming more like Gobi Pakoras or Gobi Manchurian, both of which I make differently. I like my Gobi Tikka to focus more on the vegetable, not the coating.

Traditionally this dish would often be made in a tandoor clay oven, but probably, like me you haven’t got one of those; a halfway decent ‘modern’ gas or electric oven will work to crank out an awesome Gobi Tikka in no time. It’ll go even faster if you’ve got that convection (Umluft) magic going on… my ovens at home and at the cooking studio don’t, but I’ve always been pleased with the results. I’ve had a few friends and recipe testers do this recipe in an air-fryer and that’s fun, too… of course, you’ll need to reduce the roasting time and keep a good eye on things while it’s cooking, unless you like Burnt Gobi!

Serve it up with some hot, fresh flatbreads, like chapati or naan, or make a big pot of basmati rice. Again, this dish is great with a bunch of others to make a North Indian thali, or combo/set meal. It’s not really saucy, so I often like to make Matar Tofu-Paneer (green peas and fried tofu cubes) or Palak Tofu-Paneer (spinach and fried tofu cubes) to go with it, especially if serving it with rice.

Gobi Tikka
North Indian roasted cauliflower

serves 3 to 4 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

  • 4 cups (400 g) cauliflower chopped
  • 1 medium (90 g) tomato chopped
  • 1 1/2 in (4 cm) fresh ginger finely chopped
  • 2 cloves garlic finely chopped
  • 2 tsp tamarind paste (seedless)
  • 1 Tbs lemon juice
  • 2 tsp sugar
  • 1/4 cup (60 ml) water
  • 2 Tbs vegetable oil more as needed
  • 1/2 tsp turmeric ground
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/2 tsp paprika ground
  • 1 tsp amchoor (mango) powder
  • 1/4 tsp black pepper ground
  • 1 tsp salt
  • small handful fresh coriander chopped, for garnish
  1. Preheat oven to 425°F / 220°C / level 7.
  2. In a large bowl, whisk tamarind paste, lemon juice, sugar, water, and oil.
  3. Add chopped cauliflower, tomato, ginger, and garlic. Toss to mix several times.
  4. Add ground turmeric, cumin, coriander, paprika, amchoor powder (if using), black pepper, and salt. Mix well to coat all pieces with spices.
  5. Generously grease a medium large (8 x 10 in / 20 x 26 cm) baking tray or casserole dish with oil.
  6. Pour mixture into the dish and transfer to the oven. Bake 20 min. Turn and mix pieces. Return to oven and bake until cauliflower pieces are roasted, scorched, and crispy on the edges, another 10–20 Min. Remove from oven.
  7. Garnish with chopped fresh coriander.
  8. Serve as an appetizer or with basmati rice, chapati (roti), or naan.

Variations:

Coconut creamy: Add 1/4 cup (60 ml) coconut milk along with tamarind and lemon juice. Vedic: Substitute 1/4 tsp asafoetida (hing) for chopped garlic. Fruity: Add 3/4 cup (100 g) chopped fresh pineapple and 3–4 chopped soft dates or 2–3 Tbs golden raisins.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Gobi Tikka

Gobi Tikka
Nordindischer gerösteter Blumenkohl

3 bis 4 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 4 Tassen (400 g) Blumenkohl gehackt
  • 1 mittelgroße (90 g) Tomate gehackt
  • 4 cm frischer Ingwer fein gehackt
  • 2 Knoblauchzehen fein gehackt
  • 2 TL Tamarindenpaste (ohne Kerne)
  • 1 EL Zitronensaft
  • 2 TL Zucker
  • 1/4 Tasse (60 ml) Wasser
  • 2 EL Pflanzenöl bei Bedarf mehr
  • 1/2 TL Kurkuma gemahlen
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL Paprikapulver
  • 1 TL Amchur (Mangopulver)
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1 TL Salz
  • 1 kleine Handvoll frisches Koriandergrün gehackt, zum Garnieren
  1. Ofen auf 220°C / Stufe 7 vorheizen.
  2. Tamarindenpaste, Zitronensaft, Zucker, Wasser und Öl in einer großen Schüssel verrühren.
  3. Blumenkohl, Tomate, Ingwer und Knoblauch hinzufügen. Mehrmals umrühren und das Gemüse mit dem Mix überziehen.
  4. Kurkuma, Kreuzkümmel, Koriander, Paprikapulver, Amchur (falls verwendet), schwarzen Pfeffer und Salz zugeben und alles gut vermischen.
  5. Eine mittelgroße (20 x 26 cm) Auflaufform mit Öl einfetten.
  6. Gemüsemischung hineingeben und 20 Min. im Ofen rösten. Herausnehmen und die Gemüsestücke wenden. Weitere 10–20 Min. im Ofen rösten, bis der Blumenkohl gar und außen knusprig und schön gebräunt ist. Aus dem Ofen nehmen.
  7. Mit frischem gehacktem Koriandergrün garnieren und als Vorspeise oder mit Basmati-Reis, Chapati (Roti) oder Naan servieren.

Variationen:

Cremig mit Kokosnuss: 1/4 Tasse (60 ml) Kokosmilch zusammen mit der Tamarindenpaste und dem Zitronensaft einrühren. Vedisch: Statt Knoblauch 1/4 TL Asafoetida (Asant) verwenden. Fruchtig: 3/4 Tasse (100 g) frische gehackte Ananas und 3 bis 4 gehackte weiche Datteln oder 2 bis 3 EL Sultaninen hinzufügen.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Matar Tofu Paneer

by

Matar Tofu Paneer is another one of those sure-to-please Indian dishes which I love to cook at home and for dinner parties. It works great with other North Indian dishes and luscious, steamed basmati rice – or, even more Northern: a stack of hot chapati flatbreads.

This recipe features my own tofu-paneer which I’ve perfected over the years. This dish is quite similar to Palak Paneer, but features green peas instead of spinach. Also, here the sauce isn’t quite as creamy (but can be if you follow the Variation with cashews and tomato paste.) I like to make this dish rather thick and chunky if I’m serving it with bread, and make it thinner with more gravy if I’m serving it with rice.

If you’re wondering, I got those gorgeous copper ‘balti’ buckets a few years ago in India! I love to recreate the restaurant experience at home, and having many original sets of metalware for Indian food is such a pleaser.

Notes on the Matar (peas) curry: Be sure to get some asafoetida (hing) — it’s essential for real, authentic Indian flavors. If you can get fresh curry leaves, this dish is really over the top, but with dried curry leaves it’s still awesome. And as always, be sure to grind your own cumin and coriander, and ideally use a super-fresh homemade Garam Masala spice mix! (My own personal Garam Masala recipe is in my INDIA cookbook / e-book!)

Matar Tofu Paneer

North Indian peas with tofu paneer

serves 2 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

tofu paneer:

  • 7 oz (200 g) tofu
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 2 Tbs nutritional yeast flakes or chickpea flour (besan)
  • 2 Tbs corn starch
  • 2–3 Tbs coconut oil or vegetable oil
  1. Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
  2. Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. 
    Add tofu cubes, mix well, coat all pieces.
  3. Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.

matar (peas) curry:

  • 2 cups (8 oz / 220 g) peas
  • 2 medium (180 g) tomatoes chopped
  • 1 small (70 g) red onion chopped optional
  • 1 clove garlic finely chopped optional
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 small green chili seeded, sliced optional
  • fresh coriander leaves chopped, for garnish
  • 3/4 cup (180 ml) water more as needed
  • 1 Tbs lemon juice
  • 1–2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 4–6 curry leaves
  • 1 tsp coriander ground
  • 1/2 tsp cumin ground
  • 1/2 tsp Garam Masala
  • 1/2 tsp turmeric ground
  • 1/4 tsp asafoetida (hing) optional
  • 1 tsp sugar
  • 3/4 tsp salt
  1. Blend chopped tomatoes with 3/4 cup (180 ml) water in a blender or food processor until smooth.
  2. Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion and garlic (if using), ginger, green chili (if using), curry leaves, ground coriander, cumin, Garam Masala, turmeric, and asafoetida. Fry, stirring often, until richly aromatic, 2–3 min.
  3. Stir in blended tomatoes. Bring to simmer and reduce to medium low heat. Cook, stirring often, until sauce is reduced and turns dark red, 10–15 min.
  4. Stir in peas. Continue to simmer, stirring often, adding water if needed, until peas are tender, 3–5 min.
  5. Stir in fried tofu cubes, lemon juice, sugar, and salt. Simmer on low, stirring occasionally, 4–5 min.
  6. Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.

Variations:

Aloo Matar: Fry 2–3 chopped medium potatoes until golden brown and soft. Add to simmering curry instead of fried tofu cubes. Rich & Creamy: Blend tomatoes with 2–3 Tbs cashews and 1 Tbs tomato paste. For all variations, adjust water and salt as needed.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover

Matar Tofu Paneer

Nordindische Erbsen mit Tofu-Paneer

2 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

Tofu-Paneer:

  • 200 g Tofu
  • 2 EL Zitronensaft
  • 1 EL Sojasoße
  • 2 EL Hefeflocken oder Kichererbsenmehl (Besan)
  • 2 EL Speisestärke
  • 2–3 EL Kokos- oder Pflanzenöl
  • Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke
    oder Würfel schneiden.
  • Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
  • Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.

Matar- (Erbsen-) Curry:

  • 2 Tassen (220 g) Erbsen
  • 2 mittelgroße (180 g) Tomaten gehackt
  • 1 kleine (70 g) rote Zwiebel gehacktwenn gewünscht
  • 1 Knoblauchzehe fein gehacktwenn gewünscht
  • 2 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehacktwenn gewünscht
  • frisches Koriandergrün gehackt, zum Garnieren
  • 3/4 Tasse (180 ml) Wasser bei Bedarf mehr
  • 1 EL Zitronensaft
  • 1–2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 4–6 Curryblätter
  • 1 TL Koriander gemahlen
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Garam Masala
  • 1/2 TL Kurkuma gemahlen
  • 1/4 TL Asafoetida (Asant) wenn gewünscht
  • 1 TL Zucker
  • 3/4 TL Salz
  1. Tomaten mit 3/4 Tasse (180 ml) Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
  2. Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel und Knoblauch (falls verwendet), Ingwer, grüne Chilischote, Curryblätter, Koriander, Kreuzkümmel, Garam Masala, Kurkuma und Asafoetida (falls verwendet) hinzufügen.
    Unter Rühren 2 bis 3 Min. braten, bis es aromatisch duftet.
  3. Pürierte Tomaten einrühren und zum Köcheln bringen. Flamme herunterstellen und 10 bis 15 Min.
    unter häufigem Rühren köcheln, bis die Soße reduziert ist und dunkelrot wird.
  4. Erbsen einrühren und 3 bis 5 weitere Min. unter Rühren köcheln, bis sie weich sind. Bei Bedarf etwas mehr Wasser einrühren.
  5. Tofustücke, Zitronensaft, Zucker und Salz unterrühren. 4 bis 5 weitere Min. unter gelegentlichem Rühren köcheln.
  6. Mit frischem gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.

Variationen:

Aloo Matar: 2 bis 3 gehackte Kartoffeln goldbraun braten und anstelle der Erbsen ins köchelnde Curry geben. Cremig: Tomaten mit 2 bis 3 EL Cashewkernen und 1 EL Tomatenmark pürieren. Wasser- und Salzmenge bei allen Variationen entsprechend anpassen.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch
WORLD 2.0 Vegan Cookbook

Chilli Tofu Paneer

by
Chilli Tofu Paneer

Chilli Tofu Paneer (or Chilli Tofu) is another of my absolute favorite Indo-Chinese dishes, and one that I look for all the time in India. Most recently I was eating Chilly Tofu (as it was written on the menu) just about every day during an extended visit to Rishikesh — a few years back on my last tour of North India. There were two fantastic restaurants there that I ate at all the time, and this dish and Vegetable Manchurian were my go-to lunch or dinner. (Pretty sure I even had it for breakfast a few times, too!)

I’ve tried this dish all over the subcontinent, and it’s something I used to cook at home when I lived in Amravati, too. I still cook it regularly here in Berlin – and I’ve made it more than a few times for dinner parties and other events. Other unforgettable culinary experiences with Chilli Tofu were at a temple restaurant in Sri Lanka (they also made a spicy Chilli Kottu with sliced roti instead of tofu or paneer), at the legendary Hasty Tasty in Darjeeling, and from some grubby, but wonderful eatery in “downtown” Varkala.

This recipe is one that I’ve upgraded and improved for the new edition of my WORLD cookbook. The recipe first appeared in my original The Lotus and the Artichoke – Vegan Recipes from World Adventures cookbook back in 2012 (And in German in 2013).

Obviously you can swap out the vegetables and use broccoli or cauliflower, for example, instead of red and green peppers. Another fun variation is to swap in chopped potatoes for the tofu pieces, effectively making Chilli Potatoes, another Indo-Chinese dish you might find on the “Chinese” pages of many restaurant menus in India.

If you’re feeling bold… double the spices and use twice as much chopped garlic, ginger, and green chilies. You’ll want to tweak the salt, sugar, and lemon/lime juice amounts, too.

Chilli Tofu-Paneer goes great with some steamed rice, or you can eat it with flatbreads like naan and chapati/roti. Roll it up and make a wrap and it’s almost like a Kati Roll!

Chilli Tofu Paneer

Indo-Chinese sweet & sour tofu 

serves 2 / time 45 min

Recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

tofu paneer:

  • 7 oz (200 g) tofu
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 2 Tbs nutritional yeast flakes or chickpea flour (besan)
  • 2 Tbs corn starch
  • 2–3 Tbs coconut oil or vegetable oil
  1. Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
  2. Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. 
    Add tofu cubes, mix well, coat all pieces.
  3. Heat oil in a small frying pan on medium high. Fry battered cubes in batches until evenly golden brown, turning regularly, 4–6 min. Remove, drain, set aside.

vegetables & sauce:

  • 2 medium (150 g) tomatoes chopped
  • 1/2 medium (90 g) red pepper chopped
  • 1/2 medium (80 g) green pepper chopped
  • 2/3 cup (100 g) fresh pineapple chopped
  • 1 medium (120 g) onion chopped
  • 2 cloves garlic finely chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 1–2 green chilies seeded, sliced
  • 2–3 spring onions chopped, for garnish
  • 2 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1 tsp paprika ground
  • 1/4 tsp turmeric ground
  • 1 Tbs lemon juice or 2 tsp rice vinegar
  • 1 Tbs sugar
  • 1/2 cup (120 ml) water
  • 1 Tbs soy sauce
  • 1 Tbs corn starch
  • 1/2 tsp salt
  1. Heat oil in a large pan or wok on medium high heat. Add mustard seeds. After they start to pop
    (20–30 sec), add chopped onion, garlic, ginger, green chilies, ground black pepper, coriander,
    paprika, and turmeric. Fry while stirring until richly aromatic, 2–3 min.
  2. Add chopped tomatoes, red and green peppers, pineapple, lemon juice (or rice vinegar), and sugar.
    Stir-fry on medium heat until tomatoes fall apart and peppers and pineapple are scorched, 4–6 min.
  3. Whisk water and soy sauce with corn starch in a bowl. Gradually pour mixture into sizzling vegetables while stirring. Stir in salt and cook, stirring constantly, until sauce thickens, 2–3 min.
  4. Stir in fried tofu cubes and coat them with sauce. Simmer on low heat, stirring regularly, another 2–3 min.
  5. Garnish with chopped spring onions and serve with rice.

Variations:

Vedic: Replace chopped onion and garlic with 1/4 tsp asafoetida (hing) and 1/2 tsp Garam Masala, followed by another chopped small tomato along with red and green peppers.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Chilli Tofu Paneer

Chili Tofu Paneer

Indochinesischer pikanter süßsaurer Tofu 

2 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

Tofu-Paneer:

  • 200 g Tofu
  • 2 EL Zitronensaft
  • 1 EL Sojasoße
  • 2 EL Hefeflocken oder Kichererbsenmehl (Besan)
  • 2 EL Speisestärke
  • 2–3 EL Kokos- oder Pflanzenöl
  1. Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke
    oder Würfel schneiden.
  2. Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
  3. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden.
    Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.

Gemüse & Soße:

  • 2 mittelgroße (150 g) Tomaten gehackt
  • 1/2 mittelgroße (90 g) rote Paprika gehackt
  • 1/2 mittelgroße (80 g) grüne Paprika gehackt
  • 100 g frische Ananas gehackt
  • 1 mittelgroße (120 g) Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 3 cm frischer Ingwer fein gehackt
  • 1–2 grüne Chilischoten geschnitten
  • 2–3 Frühlingszwiebeln gehackt, zum Garnieren
  • 2 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1 TL Paprikapulver
  • 1/4 TL Kurkuma gemahlen
  • 1 EL Zitronensaft oder 2 TL Reisessig
  • 1 EL Zucker
  • 1/2 Tasse (120 ml) Wasser
  • 1 EL Sojasoße
  • 1 EL Speisestärke
  • 1/2 TL Salz
  1. Öl in einer großen Pfanne oder einem Wok auf mittlerer Flamme erhitzen. Senfsamen hineingeben.
    Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischoten, schwarzen Pfeffer, Koriander, Paprikapulver und Kurkuma hinzufügen und 2 bis 3 Min. unter Rühren anbraten,
    bis es aromatisch duftet.
  2. Tomaten, rote und grüne Paprika, Ananas, Zitronensaft oder Reisessig und Zucker einrühren.
    4 bis 6 Min. braten, bis die Tomaten zerfallen und die Paprika und Ananas angeschmort sind.
  3. Wasser, Sojasoße und Speisestärke in einer Schüssel verrühren. Flüssigkeit nach und nach unter das Gemüse rühren. Salz zugeben und 2 bis 3 Min. unter ständigem Rühren weiterköcheln, bis die Soße eindickt.
  4. Tofuwürfel zum Gemüse geben und mit der Soße überziehen. Auf niedriger Flamme 2 bis 3 weitere Min. unter Rühren köcheln.
  5. Mit Frühlingszwiebelringen garnieren und mit Reis servieren.

Variationen:

Vedisch: Zwiebel und Knoblauch mit 1/4 TL Asafoetida (Asant) und 1/2 TL Garam Masala ersetzen.
Zusätzlich dazu 1 weitere kleine gehackte Tomate mit der grünen und roten Paprika zugeben.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Masoor Dal

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Masoor Dal

Masoor Dal is one of the most classic and common dishes in Indian cuisine, and there are plenty of reasons for that – it’s easy to make, delicious, is universally loved, goes with just about any thali set meal combo, and is packed with protein and nutrients. Did I mention it’s easy to make? Yeah, it’s simple. And you can make it more simple, or more fancy, as you like. Want more vegetables? Go for it. Other beans? Knock yourself out. In the variations I mention a couple typical twists: You can drop the onion and garlic and make the vedic (sattvic) variation with asafoetida, and/or you can make a more South Indian / Sri Lankan style dal by adding creamy coconut milk – or just 1–2 Tbs coconut cream.

Masoor Dal means red lentils. A lot of times you’ll see it called just Dal, which literally means (wait for it) lentils – but dal served as a dish can be made from any number of legumes, including split red lentils, yellow lentils, pigeon peas (toor dal), mung beans (mung dal), etc.

For any dinner party or special Indian meal I almost always include a Dal dish, and it’s usually this one. In fact, we make this at home at least once a week – it’s quite a family favorite! If you (or the kids) prefer a super smooth dal, cook the lentils for a good long time, adding water gradually to get them really soft, or purée the cooked lentils in a blender and transfer back to the pot.

This dish is very similar to Dal Tadka (or Dal Tarka), also known as Dal Fry – the fried tempering or ‘tadka’ is added to the pot of already cooked lentils towards the end of cooking. Follow that up with salt, lime juice, and chopped fresh coriander or dried fenugreek leaves. If you can find fresh fenugreek leaves, that’s even better… but they are typically tricky (but not impossible) to find outside South Asia.

It’s also possible to fry the spices first in a large pot and then add the (dry) lentils and water, bring it to boil, and cook it all in one pot. I do this sometimes when I’m in a hurry, but adding the fried tempering at the end is definitely more classic and true to the methods taught to me in India by friends, neighbors, and cooks that let me into their kitchens!

Masoor Dal

North Indian red lentils

serves 4 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

  • 3/4 cup (125 g) red lentils (dried)
  • 4 cups (1000 ml) water more as needed
  • 1 medium (100 g) tomato chopped
  • 1 small (60 g) red onion finely chopped
  • 1 clove garlic finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 small green chili seeded, sliced optional
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 2 tsp cumin ground
  • 1 tsp coriander ground
  • 1/4 tsp asafoetida (hing)
  • 1 cinnamon stick or 1/4 tsp cinnamon ground
  • 4–6 curry leaves or 1 bay leaf
  • 3/4 tsp turmeric ground
  • 3/4 tsp salt
  • 1 Tbs lime juice
  • small handful fresh coriander or dried fenugreek leaves for garnish
  1. Rinse and drain lentils. Bring 3 cups (720 ml) water to boil in a large pot. Add drained lentils.
    Return to boil, reduce heat to low, cover, and simmer until lentils are very soft, 15–25 min.
  2. Heat oil in a small pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec),
    add chopped onion, garlic, ginger, chili (if using), ground coriander, cumin, asafoetida, cinnamon, and curry leaves or bay leaf. Fry, stirring constantly, until richly aromatic, 2–3 min.
  3. Add fried spices along with chopped tomato, turmeric and salt to pot with cooked lentils.
    Return to boil. Simmer 5–10 min, gradually stirring in another 1 cup (240 ml) water (or coconut milk,
    see Variations below) or more, as needed.
  4. Remove cinnamon stick and bay leaf (if using). Stir in lime juice. Adjust salt to taste. For an extra
    smooth dal, transfer to a blender or use an immersion blender and blend to desired consistency.
  5. Garnish with chopped coriander or fenugreek leaves.
  6. Serve with basmati rice, naan, or chapati bread.

Variations:

Vedic: Omit onions and garlic, use 1/4 tsp asafoetida (hing), and add 3/4 tsp Garam Masala along with spices. Coconut creamy:  Add 1 cup (240 ml) coconut milk instead of water in last steps. 

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch
Masoor Dal

Masoor Dal

Nordindische rote Linsen

4 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 3/4 Tasse (125 g) rote Linsen (getrocknet)
  • 4 Tassen (1000 ml) Wasser bei Bedarf mehr
  • 1 mittelgroße (100 g) Tomate gehackt
  • 1 kleine (60 g) rote Zwiebel fein gehackt
  • 1 Knoblauchzehe fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 kleine grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 2 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1/4 TL Asafoetida (Asant)
  • 1 Zimtstange oder 1/4 TL Zimt gemahlen
  • 4–6 Curryblätter oder 1 Lorbeerblatt
  • 3/4 TL Kurkuma gemahlen
  • 3/4 TL Salz
  • 1 EL Limettensaft
  • 1 kleine Handvoll frisches Koriandergrün
    oder getrocknete Bockshornkleeblätter zum Garnieren
  1. Linsen gründlich waschen und abtropfen lassen. 3 Tassen (720 ml) Wasser in einem großen Topf zum Kochen bringen. Linsen hineingeben und erneut zum Kochen bringen. Flamme niedrig stellen, abdecken und 15 bis 25 Min. köcheln, bis die Linsen sehr weich sind.
  2. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Senfsamen hineingeben.
    Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet) Koriander, Kreuzkümmel, Asafoetida, Zimt und Curryblätter oder Lorbeerblatt hinzufügen.
    2 bis 3 Min. rösten, bis es aromatisch duftet.
  3. Geröstete Gewürze, Tomate, Kurkuma und Salz in den Topf mit den Linsen geben. Zum Kochen bringen,
    Flamme niedrig stellen und 5 bis 10 Min. köcheln. Dabei nach und nach 1 Tasse (240 ml) Wasser
    (oder Kokosmilch, siehe Variationen) oder bei Bedarf mehr einrühren.
  4. Zimtstange und Lorbeerblatt (falls verwendet) entfernen und Limettensaft einrühren. Abschmecken und auf Wunsch nachsalzen. Für ein extra cremiges Dal die Suppe in einem Mixer oder mit einem Pürierstab direkt im Topf pürieren, bis die gewünschte Konsistenz erreicht ist.
  5. Mit frischem gehacktem Koriandergrün oder Bockshornkleeblättern garnieren und mit
    Basmati-Reis, Naan oder Chapati (Roti) servieren.

Variationen:

Vedisch: Statt Zwiebel und Knoblauch 1/4 TL Asafoetida (Asant) verwenden und 3/4 TL Garam Masala zusammen mit den anderen Gewürzen zugeben. Cremig mit Kokosnuss: Statt 1 Tasse (240 ml) Wasser bei den letzten Schritten 1 Tasse (240 ml) Kokosmilch einrühren.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Vegetable Manchurian

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Vegetable Manchurian

There are a myriad of cuisines across the Indian subcontinent, and thousands of amazing meals to experience in every corner of India. One of my most favorite of the international culinary hybrids is the wonder that is Indochinese. It’s actually pretty hard to find this unique cuisine outside of India, so a long time ago I took to making it myself in my kitchen – especially for guests. It’s a delicious, nostalgic and fun adventure every time.

In India, Indochinese food usually just known as Chinese – but anyone who’s been to China will quickly recognize stark differences from the food found over the northern border: Indochinese often incorporates many classic Indian flavors (particularly cumin, coriander, and even curry leaves), different ingredients – of course regularly honoring more common indigenous vegetables, and has a host of its own creations which don’t really exist in the source cuisine. Sort of like how American-Chinese food is quite different than actual Chinese food, and in the United States (and elsewhere) there are many “classic” Chinese dishes which are, in fact, original hybrid creations.

I’ve always found this intersection and exchange of different culinary traditions fascinating. In India, many times you go out for Chinese to have something other than typical Indian cuisine. Many Indian restaurants specialize in Chinese food – some entirely, and many with a dedicated page of the menu featuring Chinese dishes.

What’s cool about Vegetable Manchurian is that in many ways it’s more Indian than Chinese, and lends itself really well as an appetizer. Many places will ask you if you want it “dry” or “with gravy”. I always order Veg Manchurian “dry” – which, somewhat contrary to the name, just means with less (but not without) sauce. You can serve it first and follow up with Indochinese noodle or rice dishes, or dig right into more classic Indian fare.

Personally I love serving it with Indochinese Chili Tofu-Paneer and steamed basmati rice, or even jeera (cumin) rice. That’s a combo that I often got when traveling and living in India – especially at some of the amazing vegetarian restaurants I frequented – like Kalpavruksh and Grace Inn – in Amravati, Maharashtra.\

Talking with their cooks, as well as with friends of mine who started a vegetarian Chinese restaurant in town provided me with lots of valuable inspirations and ideas for this recipe, and many others in my WORLD 2.0 and INDIA cookbooks.

Vegetable Manchurian
Indo-Chinese dumplings

serves 2 to 3 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

dumplings:

  • 1 1/2 cups (160 g) cabbage shredded / chopped
  • 1 large (120 g) carrot grated
  • 2/3 cup (90 g) flour (all-purpose / type 550)
  • 2 Tbs corn starch
  • 1/4 tsp turmeric ground
  • 1/2 tsp ajwain or dried thyme
  • 1/2 tsp salt
  • 1/4 cup (60 ml) water
  • vegetable oil for frying
  1. Toss shredded cabbage and grated carrot in a mixing bowl with flour, corn starch, ground turmeric, ajwain (or thyme), and salt.
  2. Gradually add water and combine well to form a sticky, clumpy batter.
  3. Heat 1–2 in (3–5 cm) oil in a small pot on medium high heat. The oil is hot enough when a small bit of batter sizzles and rises to the surface immediately.
  4. Form batter into walnut-sized pieces with damp hands. (If batter is too wet, mix in some more corn starch.
    If it’s too dry and pieces fall apart, add slightly more water.) Drop 5 to 6 pieces into hot oil quickly, but carefully. Do not crowd the oil. Fry, turning regularly, until dark golden brown, 4–6 minutes.
  5. Drain and transfer fried dumplings with a slotted spoon to a plate as they finish. Fry another batch or two of dumplings until batter is done.

sauce:

  • 1/2 cup (55 g) cabbage chopped
  • 2 medium (160 g) tomatoes chopped
  • 1 medium (90 g) red onion chopped
  • 1–2 cloves garlic finely chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 1 green chili chopped optional
  • 2–3 spring onions chopped, for garnish
  • 1 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1/4 cup (60 ml) soy sauce
  • 1 Tbs lemon juice or 2 tsp rice vinegar
  • 1 1/4 cup (300 ml) water
  • 1 Tbs corn starch
  • 1 Tbs sugar
  1. Heat oil in a medium sauce pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, green chili (if using), ground coriander, and black pepper.
    Fry, stirring constantly, until richly aromatic, 2–3 min.
  2. Stir in chopped cabbage and tomatoes. Continue to stir fry until tomatoes fall apart, 3–5 minutes.
  3. Whisk soy sauce, lemon juice (or rice vinegar), and water with corn starch and sugar.
    Gradually stir into sizzling vegetables. Bring to simmer. Reduce heat to low. Cook until thickened, 2–3 min.
  4. Add fried dumplings to thickened, simmering sauce. Mix gently to cover all pieces. Continue to simmer
    on low heat, partially covered, another 2–3 min. Remove from heat.
  5. Garnish with chopped spring onions. Serve as an appetizer or with steamed rice.
The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Vegetable Manchurian

Vegetable Manchurian
Indochinesische würzige Gemüebällchen

2 bis 3 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

Bällchen:

  • 1 1/2 Tassen (160 g) Weißkohl geraspelt
  • 1 große (120 g) Möhre geraspelt
  • 2/3 Tasse (90 g) Mehl (Type 550)
  • 2 EL Speisestärke
  • 1/4 TL Kurkuma gemahlen
  • 1/2 TL Ajowan oder getrockneter Thymian
  • 1/2 TL Salz
  • 1/4 Tasse (60 ml) Wasser
  • Pflanzenöl zum Frittieren
  1. Weißkohl, Möhre, Mehl, Stärke, Kurkuma, Ajowan oder Thymian und Salz in einer großen Schüssel
    gut vermischen.
  2. Nach und nach Wasser hinzufügen und zu einem klebrigen, teils klumpigen Teig rühren.
  3. Öl 3 bis 5 cm hoch in einen kleinen Topf geben und auf mittlerer Flamme erhitzen. Wenn ein kleiner Tropfen Teig sofort brutzelnd an die Oberfläche steigt, hat das Öl die richtige Temperatur.
  4. Teig mit feuchten Händen zu walnussgroßen Bällchen formen. Ist der Teig zu feucht, mehr Stärke, ist er
    zu trocken und bröselig, etwas mehr Wasser unterrühren. 5 bis 6 Bällchen ins heiße Öl gleiten lassen.
    Topf nicht überladen. Bällchen 4 bis 6 Min. unter regelmäßigem Wenden ringsum goldbraun frittieren.
  5. Mit einem Schaumlöffel herausheben, abtropfen lassen und auf einen Teller legen.
    Restliche Bällchen zubereiten.

Soße:

  • 1/2 Tasse (55 g) Weißkohl gehackt
  • 2 mittelgroße (160 g) Tomaten gehackt
  • 1 mittelgroße (90 g) rote Zwiebel gehackt
  • 1 bis 2 Knoblauchzehen fein gehackt
  • 3 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehackt wenn gewünscht
  • 2–3 Frühlingszwiebeln gehackt, zum Garnieren
  • 1 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/4 Tasse (60 ml) Sojasoße
  • 1 EL Zitronensaft oder 2 TL Reisessig
  • 1 1/4 Tasse (300 ml) Wasser
  • 1 EL Speisestärke
  • 1 EL Zucker
  1. Öl in einem mittelgroßen Stieltopf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet), Koriander und schwarzen Pfeffer hineingeben. 2 bis 3 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
  2. Weißkohl und Tomaten einrühren. 3 bis 5 Min. schmoren, bis die Tomaten zerfallen.
  3. Sojasoße, Zitronensaft oder Reisessig und Wasser mit Stärke und Zucker verrühren. Nach und nach
    ins köchelnde Gemüse einrühren und zum Köcheln bringen. Flamme niedrig stellen und 2 bis 3 Min. köcheln, bis die Soße eindickt.
  4. Frittierte Bällchen in die köchelnde Soße geben und vorsichtig darin wenden. 2 bis 3 weitere Min.
    halb abgedeckt auf niedriger Flamme köcheln. Vom Herd nehmen.
  5. Mit gehackten Frühlingszwiebeln garnieren. Als Vorspeise oder Hauptgericht mit Reis servieren.
The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Dal Makhani

by

This is my new and massively improved recipe for Dal Makhani, North Indian creamy black lentils and beans. A simpler version of the recipe was in my very first cookbook The Lotus and the Artichoke – Vegan Recipes from World Adventures. When I began recreating the cookbook for the WORLD 2.0 edition, I updated the recipe a bit and reshot the photograph. But several months later I was working on the recipe again trying to make it better – more authentic. I did more online research and went through all of my Indian cookbooks again and found a few new things to try.

One of the things I’ve learned in the last five years of cooking a lot more bean dishes – and even more Indian food – is to let beans and lentils cook slowly and for a long time. To really let the sauces simmer a while and definitely not rush things. (Working on the ETHIOPIA cookbook and cooking with With this particular dish I figured out that urid dal (black lentils) are definitely superior to using black beans – although using black beans or other beans is rather common both in India and especially outside of India in restaurants!

As always, freshly ground spices – especially cumin and coriander – are crucial to making a rich, aromatic curry. Black cardamom lends a delicious, deep smokey flavor. And some fresh, chopped coriander and lemon juice at the end really bring the dish to life.

Serve with hot, fresh chapati (roti) or other Indian flatbreads, or with warm, fluffy basmati rice.

Dal Makhani

North Indian creamy black lentils & beans

serves 3 to 4 / time 90 min +

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

  • 1 cup (185 g) whole urid dal (dried black lentils)
    or 3 cups (550 g) cooked black beans
  • 1/3 cup (65 g) kidney beans (dried)
    or 1 cup (180 g) cooked kidney beans
  • 3–4 cups (720–1000 ml) water more as needed 
  • 2 large (250 g) tomatoes chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 3 cloves garlic finely chopped optional
  • 1–2 green chilies seeded, sliced optional
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 2 bay leaves
  • 1 cinnamon stick or 1/4 tsp cinnamon ground
  • 1 black cardamom pods
    or 4 green cardamom pods
  • 2 tsp cumin ground
  • 1 tsp coriander ground
  • 1/2 tsp red chili powder or paprika (ground)
  • 1 tsp Garam Masala
  • 1/4 tsp asafoetida (hing)
  • 1 1/4 tsp salt
  • 2 Tbs margarine
  • 1 Tbs lemon juice
  • 1 tsp sugar
  • 1 cup (240 ml) soy cream or oat cream
  • small handful fresh coriander chopped, for garnish
  1. If using dried whole urid dal and kidney beans, rinse well and soak 8 hrs or overnight.
    Drain and discard soaking water. Add soaked dal, beans, and 4 cups (1000 ml) water to a large pot.
    Bring to boil and cook covered on low heat until soft, 1–2 hrs. Continue to simmer on low.
  2. If using cooked (e.g. canned) beans, rinse and drain them, then add to a large pot along with
    3 cups (720 ml) water. Bring to simmer on low heat.
  3. Purée chopped tomatoes in a blender or food processor. Stir into simmering lentils and/or beans.
  4. Heat oil in a small pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec),
    add chopped ginger, garlic and green chilies (if using), bay leaves, cinnamon, cardamom,
    ground cumin, coriander, red chili powder (or paprika), Garam Masala, and asafoetida.
    Fry, stirring constantly, until richly aromatic, 1–2 min.
  5. Stir fried spices and oil from small pan into large pot of simmering lentils and/or beans.
    Simmer on low, mashing and stirring occasionally, 20–30 min, adding more water if needed.
  6. Stir in salt, margarine, lemon juice, sugar, and most of the soy (or oat) cream, saving some for garnish.
    Continue to simmer on low, stirring occasionally, another 5–10 min. Remove from heat.
  7. Drizzle with remaining soy (or oat) cream and garnish with chopped fresh coriander.
  8. Serve with basmati rice, naan, or chapati (roti).
Dal Makhani

Dal Makhani

Nordindische cremige schwarze Linsen & Bohnen

3 bis 4 Portionen / Dauer 90 Min. +

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 1 Tasse (185 g) Urid Dal (getrocknete, ganze schwarze Linsen)
    oder 3 Tassen (550 g) gekochte schwarze Bohnen
  • 1/3 Tasse (65 g) Kidneybohnen (getrocknet)
    oder 1 Tasse (180 g) gekochte Kidneybohnen
  • 3–4 Tassen (720–1000 ml) Wasser bei Bedarf mehr
  • 2 große (250 g) Tomaten gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 2 Knoblauchzehen fein gehackt wenn gewünscht
  • 1 grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 2 Lorbeerblätter
  • 1 Zimtstange oder 1/4 TL Zimt gemahlen
  • 1 schwarze Kardamomkapsel or 4 grüne Kardamomkapsel
  • 2 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1 TL Chili- oder Paprikapulver
  • 1 TL Garam Masala
  • 1/4 TL Asafoetida (Asant)
  • 1 1/4 TL Salz
  • 2 EL Margarine
  • 1 EL Zitronensaft
  • 1 TL Zucker
  • 1 Tasse (240 ml) Soja- oder Hafersahne
  • 1 kleine Handvoll frisches Koriandergrün gehackt, zum Garnieren
  1. Getrocknete Urid Dal (schwarze Linsen) und Kidneybohnen gründlich waschen und über Nacht einweichen.
    Abgießen und mit 4 Tassen (1000 ml) Wasser in einen großen Topf geben. Zum Kochen bringen und auf niedriger Flamme 90–120 min. weich kochen. Auf niedriger Flamme weiterköcheln lassen.
  2. Gekochte Bohnen (z. B. aus der Dose) abgießen, spülen, abtropfen lassen und mit 3 Tassen
    (720 ml) Wasser in einen großen Topf geben. Auf niedriger Flamme zum Köcheln bringen.
  3. Tomaten in einem Mixer oder einer Küchenmaschine pürieren und unter die köchelnden Bohnen rühren.
  4. Öl in einer kleinen Pfanne auf niedriger Flamme erhitzen. Senfsamen hineingeben.
    Nach deren Aufplatzen (20 bis 30 Sek.) Ingwer, Knoblauch, Chilischote (falls verwendet), Lorbeerblätter, Zimt, Kardamom, Kreuzkümmel, Koriander, Chili- oder Paprikapulver, Garam Masala und Asafoetida hinzufügen. 1 bis 2 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
  5. Gewürzmix in den Topf zu den Linsen/Bohnen geben und umrühren. Auf niedriger Flamme unter
    gelegentlichem Stampfen und Rühren 20 bis 30 Min. köcheln. Bei Bedarf etwas mehr Wasser einrühren.
  6. Salz, Margarine, Zitronensaft, Zucker und den Großteil der Soja– oder Hafersahne unterrühren
    (ein bisschen zum Garnieren aufbewahren). Weitere 5 bis 10 Min. unter gelegentlichem Umrühren
    auf niedriger Flamme köcheln. Vom Herd nehmen.
  7. Mit der restlichen Soja– oder Hafersahne und frischem gehacktem Koriandergrün garnieren.
  8. Mit Basmati-Reis, Naan oder Chapati (Roti) servieren.

Palak Tofu Paneer

by
Palak (Saag) Paneer

My recipe for Palak Paneer is something I’ve worked on and been improving for decades. This is the newest recipe which is in the fully updated, expanded, re-photographed and re-illustrated WORLD 2.0 edition of my original cookbook.

I’ve been making vegan tofu paneer for a long time, and this is my trusty recipe for all Indian vegan dishes that call for it, including Matar Paneer, Chili Paneer, and Paneer Makhani. (These recipes are also in my WORLD 2.0 cookbook and several others with paneer are in The Lotus and the Artichoke – INDIA.)

Palak Paneer is a dish that I’ve prepared for countless dinner parties and cooked many times in live cooking shows. I’ve also included it in several cooking classes I’ve done.

I strongly recommend making it with fresh spinach. In a hurry you can use frozen (thawed) spinach, but fresh is really best!

Check out the variations! Usually I make this with more tomatoes and using cashews to make the sauce creamier. This recipe works really well for Saag Aloo (Palak Aloo) using potatoes instead of tofu paneer!

Palak Tofu Paneer

North Indian spinach with tofu paneer

serves 2 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten!)

tofu paneer:

  • 7 oz (200 g) tofu
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 2 Tbs nutritional yeast flakes or chickpea flour (besan)
  • 2 Tbs corn starch
  • 2–3 Tbs coconut oil or vegetable oil
  1. Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
  2. Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. 
    Add tofu cubes, mix well, coat all pieces.
  3. Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.

palak (spinach) curry:

  • 4 cups (7 oz / 200 g) spinach chopped
  • 2 medium (180 g) tomatoes chopped
  • 1 small (70 g) red onion chopped optional
  • 1 clove garlic finely chopped optional
  • 1/2 in (1 cm) fresh ginger finely chopped
  • 1 small green chili seeded, sliced optional
  • fresh coriander leaves chopped, for garnish
  • 1 cup (240 ml) soy milk or water
  • 1 Tbs lemon juice
  • 1–2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 4–6 curry leaves
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/2 tsp Garam Masala
  • 1/4 tsp turmeric ground
  • 1/4 tsp asafoetida (hing) optional
  • 1 tsp sugar
  • 3/4 tsp salt
  1. Blend chopped tomatoes and soy milk (or water) in a blender or food processor until smooth.
  2. Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion and garlic (if using), ginger, green chili (if using), curry leaves, ground coriander, cumin, Garam Masala, turmeric, and asafoetida. Fry, stirring often, until richly aromatic, 2–3 min.
  3. Stir in blended tomatoes, sugar, and salt. Bring to simmer and reduce to low heat. Cook 10–15 min.
  4. Add spinach. Mix well. Partially cover and simmer until spinach has shrunk and is mostly cooked, 4–6 min.
  5. For a smoother curry: Remove from heat, blend briefly with an immersion blender. Alternately, transfer curry to blender and pulse a few times on low, then return to pot.
  6. Stir in fried tofu cubes and lemon juice. Simmer on low, partially covered, 4–5 min. Remove from heat.
  7. Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.

Variations:

Aloo Palak: Fry 2–3 chopped medium potatoes until golden brown and soft. Add to simmering spinach curry instead of fried tofu cubes. Coconut: Replace soy milk with coconut milk. Rich & Creamy: Blend tomatoes with 2–3 Tbs cashews and 1 Tbs tomato paste. For all variations, adjust water and salt as needed.

Palak (Saag) Paneer

Palak Tofu Paneer

Nordindischer Spinat mit Tofu-Paneer

2 Portionen / Dauer 45 Min.

Tofu-Paneer:

  • 200 g Tofu
  • 2 EL Zitronensaft
  • 1 EL Sojasoße
  • 2 EL Hefeflocken oder Kichererbsenmehl (Besan)
  • 2 EL Speisestärke
  • 2–3 EL Kokos- oder Pflanzenöl
  1. Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke
    oder Würfel schneiden.
  2. Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
  3. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.

Palak- (Spinat-) Curry:

  • 4 Tassen (200 g) Spinat gehackt
  • 2 mittelgroße (180 g) Tomaten gehackt
  • 1 kleine (70 g) rote Zwiebel gehacktwenn gewünscht
  • 1 Knoblauchzehe fein gehacktwenn gewünscht
  • 1 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehacktwenn gewünscht
  • frisches Koriandergrün gehackt, zum Garnieren
  • 1 Tasse (240 ml) Sojamilch oder Wasser
  • 1 EL Zitronensaft
  • 1–2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 4–6 Curryblätter
  • 1 TL Koriander gemahlen
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Garam Masala
  • 1/4 TL Kurkuma gemahlen
  • 1/4 TL Asafoetida (Asant) wenn gewünscht
  • 1 TL Zucker

3/4 TL Salz

  1. Tomaten und Sojamilch oder Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
  2. Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, Chilischote (falls verwendet), Curryblätter, Koriander, Kreuzkümmel, Garam Masala, Kurkuma und Asafoetida hinzufügen und 2 bis 3 Min. unter häufigem Rühren anschwitzen, bis es aromatisch duftet.
  3. Pürierte Tomaten, Zucker und Salz einrühren. Zum Köcheln bringen. Flamme niedrig stellen und
    10 bis 15 Min. köcheln.
  4. Spinat einrühren. Halb abgedeckt 4 bis 6 Min. köcheln, bis der Spinat zusammengefallen und fast gar ist.
  5. Cremigeres Curry: Vom Herd nehmen und kurz mit einem Pürierstab durchmixen. Alternativ einige Male
    in einem Mixer häckseln und zurück in den Topf geben.
  6. Tofustücke und Zitronensaft unterrühren. Halb abgedeckt 4 bis 5 Min. köcheln. Vom Herd nehmen.
  7. Mit frischem gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.

Variationen:

Aloo Palak: 2 bis 3 gehackte mittelgroße Kartoffeln goldbraun und weich braten und statt Tofu ins köchelnde Spinat-Curry einrühren. Kokos: Soja- mit Kokosmilch ersetzen. Cremiger: Tomaten mit 2 bis 3 EL Cashewkernen und 1 EL Tomatenmark pürieren. Bei allen Variationen Wasser- und Salzmenge nach Bedarf anpassen.

Vegetable Roti

by
Sri Lankan Street Food - Vegetable Roti
If you ever talk to anyone who’s been to Sri Lanka… and especially if you talk to someone from Sri Lanka, just mention Vegetable Roti and you’ll see their face light up. It’s practically impossible not to have tried them, and it’s even less likely to not love them! They are made and enjoyed pretty much everywhere in Sri Lanka, from North to South and East to West, coast to countryside to hill country. It’s also one of those classics, that despite their popularity, you just almost never find outside of the homeland. Unless you make them yourself… or have someone make them! Most of the few, good Sri Lankan and South Indian restaurants that I’ve found in Europe and North America don’t have stuffed roti quite like the original. One exception is in the delicious and awesome Tamil and Sri Lankan neighborhood in Paris, near the La Chapelle metro stop. That’s actually probably where I first had them, and got to try Sri Lankan food for the first time, many years ago. Since it’s so hard to find Vegetable Roti outside of Sri Lanka, and I (unfortunately) can’t just teleport myself to the island paradise whenever I want to, I was determined to make a convincing, authentic recipe. And when making my Sri Lanka vegan cookbook (with recipes inspired by the 10 weeks I spent exploring the island) there was no question about it. I knew I had to include a Veg Roti recipe! After watching roti being made at least 50 different times by street vendors and in restaurant kitchens, taking lots of notes, studying the technique, making my own recipe wasn’t that difficult. To be honest, making roti dough takes some practice and experimentation. It’s important to let it sit for at least an hour in a moderately warm place. And I always start with less water and very gradually add more. Learning how to get just the right texture and springiness for the dough is like with any bread-making. I refined this recipe over several weeks, had it tested by a dozen friends before publishing it in the cookbook, and continue to use it whenever I want to make vegetable roti: at home, for dinner parties, cooking classes, as a picnic snack, etc. Sri Lankan Vegetable Roti with Tamarind Chutney

Vegetable Roti are Sri Lankan “Short Eats”

What’s a Short Eat? Simply put, snacks and appetizers and street food. There is a rich culture in the Sri Lankan tradition of grabbing a few snacks from the street vendors, hole-in-the-wall snack shops, neighborhood take-out bakery, and mobile bakery tuk-tuks. In addition to the classic roti, Short Eats also include all the many fried rolls, vada, baked snacks, bread and much more. Short Eats are typically enjoyed between meals or as a small meal – on the way to work, on the bus, on the train, at the office, wherever and kind of whenever. They’re everywhere and make a quick breakfast. Or small lunch. Or a mini-dinner, before – or even in place of – a big dinner. The bakery tuk-tuks drive around in the morning and evening – often with their trademark ice cream truck melodies playing funny variations of Für Elise. Yes, really. It’s awesome, and for the rest of your life you’ll start drooling when you hear Beethoven.

Vegetable Roti stuffed with potatoes, carrots & leeks

makes 4 to 6 / time 45 min + Recipe from The Lotus and the Artichoke – SRI LANKA (Rezept auf Deutsch unten) roti dough:
  • 1 1/2 cups (200 g) flour (all-purpose / type 550)
  • 1/2 tsp salt
  • 1/2 cup (120 ml) water
  • 2 Tbs vegetable oil
  1. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more water.
  2. Add another 1 Tbs oil and knead another 5 min.
  3. Separate into 4 to 6 pieces. Knead and form into balls. Lightly coat balls with oil and place on plate, cover with plastic wrap. Allow to sit in a warm (not hot) place for 1 hour.
vegetable filling:
  • 2/3 cup (80 g) leeks or spring onions or 1 medium onion finely chopped
  • 1 medium (80 g) carrot peeled, grated or finely chopped
  • 1 large (140 g) potato peeled, grated or finely chopped
  • 1 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1/2 tsp chili powder or paprika ground
  • 5–6 curry leaves and/or 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 3–4 Tbs water (more as needed)
  1. Heat oil in a large pot or pan on medium heat. Add mustard seeds. When they start to pop (20–30 sec), add ground coriander, black pepper, chili powder (or paprika), and curry leaves and/or curry powder.
  2. Add leeks (or onions), grated carrot and potato, turmeric, salt. Cook partially covered, gradually adding water, stirring and mashing regularly, until vegetables are soft, 7–10 min. Remove from heat.
  3. Uncover dough. Briefly knead a ball. On a greased surface, press flat and roll out or continually flip and stretch to form a long, wide strip. Wrapper should be almost 3 times as long as it is wide and about 1/8 in (3 mm) thick. Knead some oil into each dough ball if too firm and not stretching easily.
  4. Spoon about 3 Tbs filling onto one end. Fold over repeatedly in triangles until sealed. Transfer to lightly greased plate and continue for others.
  5. Heat a large, heavy frying pan on medium high heat. Place filled triangles on pan and press down lightly. Fry on both sides, until brown spots appear, 3–5 min each side. Arrange standing up on edges, pressing down lightly and leaning together to brown edges, 2–3 min each end.
  6. Continue for all rotis. Serve with chili sauce, chutney, or eat plain.
The Lotus and the Artichoke SRI LANKA vegan cookbook

Sri Lankan Street Food - Vegetable Roti

Veg Roti mit Kartoffel-Möhre-Lauchzwiebel-Füllung

4 bis 6 Stück / Dauer 45 Min. + Recipe from The Lotus and the Artichoke – SRI LANKA (Rezept auf Deutsch unten) Roti-Teig:
  • 1 1/2 Tassen (200 g) Mehl (Typ 550)
  • 1/2 TL Salz
  • 1/2 Tasse (120 ml) Wasser
  • 2+ EL Pflanzenöl
  1. In einer Schüssel Mehl und Salz vermischen. Wasser und 1 EL Öl hinzufügen. Mit einer Gabel verrühren und mit den Händen 3 bis 5 Min. lang zu einem elastischen glatten Teig verkneten. Falls der Teig noch an den Händen klebt, mehr Mehl unterkneten. Ist der Teig zu trocken, etwas mehr Wasser unterkneten.
  2. 1 weiteren EL Öl zugeben und weitere 5 Min. kneten.
  3. Teig in 4 bis 6 Kugeln formen. Kugeln leicht mit Öl einreiben, auf einen Teller legen und mit Plastikfolie abdecken. An einem warmen (nicht heißen) Ort 1 Stunde gehen lassen.
Gemüse-Füllung:
  • 2/3 Tasse (80 g) Lauch, Frühlingszwiebeln oder 1 mittelgroße Zwiebel fein gehackt
  • 1 mittelgroße (80 g) Möhre geschält, geraspelt oder fein gehackt
  • 1 große (140 g) Kartoffel geschält, geraspelt oder fein gehackt
  • 1 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Chili- oder Paprikapulver
  • 5–6 Curryblätter und/oder 1/2 TL Currypulver
  • 1/2 TL Kurkuma gemahlen
  • 1/2 TL Meersalz
  • 3–4 EL Wasser bei Bedarf mehr
  1. In einem großen Topf oder einer Pfanne 1EL Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) gemahlenen Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver und Curryblätter oder -pulver hineingeben.
  2. Lauch, Möhre, Kartoffel, Kurkuma und Salz hinzufügen. Nach und nach Wasser zugeben. Halb abgedeckt unter regelmäßigem Rühren 7–10 Min. braten, bis das Gemüse weich ist. Vom Herd nehmen.
  3. Teig abdecken. Teigkugeln nochmals durchkneten. Jeweils auf einer gefetteten Oberfläche flach drücken und in einen breiten, länglichen Streifen ausrollen oder beständig auseinanderziehen und dabei wenden. Der Teig sollte etwa dreimal so lang wie breit und etwa 3 mm dick sein. Falls die Teigkugeln zu fest sind und sich nicht leicht ausrollen lassen, etwas mehr Öl einkneten.
  4. Etwa 3 EL der Füllung auf den äußeren Rand des Teigstreifens geben und dann immer wieder zu Dreiecken umschlagen, bis eine geschlossene dreieckige Tasche entsteht. Ränder fest andrücken. Auf einen leicht gefetteten Teller legen und restliche Rotis vorbereiten.
  5. Eine große, am besten gusseiserne Pfanne auf mittlerer Flamme erhitzen. Gefüllte Roti-Taschen in die Pfanne legen und leicht herunterdrücken. Auf beiden Seiten 3 bis 5 Min. braten, bis braune Flecken entstehen. Rotis aufrecht hinstellen, gegeneinander lehnen und leicht nach unten drücken, um die schmaleren Seiten ebenfalls 2 bis 3 Min. lang braun zu braten. So lange wenden, bis alle Seiten gebraten wurden.
  6. Alle Rotis fertig braten. Mit Chutney servieren oder einfach so essen.

Cabbage Coconut Curry

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Sri Lankan Cabbage & Coconut Curry - Gowa Mallum

Just one week into my ten weeks of travels through Sri Lanka, I had the opportunity to go in the kitchen at Mango Garden in Kandy, Sri Lanka to help prepare the New Year’s Eve dinner. The head cook showed me how to make a number of amazing vegetarian (vegan) Sri Lankan curries and dishes, including this one. I also learned how to make Pol Sambol for the first time, always awesome Beetroot Curry, fantastic Leek Curry, Dal Curry (of course), Green Bean “Bonchi” Curry, and Snake Gourd Curry (which can be made with any squash, such as Zucchini.)

I’ve made this dish dozens of times with many different types of cabbage.

Regular cabbage works great, but one of my favorites is with German Wirsing – Savoy Cabbage. In fact, I just made it twice this last weekend in Munich at the dinner parties and cooking class with my world-traveling vegan cookbook author friend, Surdham Göb. Next to Jackfruit Curry, this Sri Lankan dish is always a big hit with everyone. It’s easy to make and super tasty. In the photo above, I prepared the cabbage curry with large pieces, but below you can see the curry with finely chopped cabbage. Combined with fresh shredded coconut, this dish is insanely great. You can also use dried grated (desiccated) coconut, and I recommend soaking it in warm water for about 10-20 minutes first, then pressing excess water out.

Of course, we are always the most satisfied when those we love compliment our efforts and accomplishments. Not only have lots of friends, dinner party guests, and new fans at cooking demos and other events enjoyed this Cabbage Coconut Curry… the best moment for me came when I got an email from my brother Adam, after he made this dish with his first ever Sri Lankan vegan dinner feast for his family. I’d sent him the cookbook, and this dish was the first recipe he whipped up. The kids loved it, and he even sent me some photos of the meal. It was a great feeling. And now it’s time to share the recipe with you!

Gowa Mallum
cabbage & coconut curry

serves 3 to 4 / time 30 min

  • 1 small head (350 g) cabbage chopped
  • 1 small red onion chopped
  • 1 clove garlic finely chopped
  • 1 small red or green chili pepper seeded, finely chopped optional
  • 1–2 Tbs coconut oil or vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 tsp curry powder
  • 1 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp black pepper ground
  • 1 tsp turmeric ground
  • 1–2 small pieces cinnamon bark or pinch cinnamon ground
  • 6–8 curry leaves
  • 1/2 cup (120 ml) coconut milk
  • 2–3 Tbs grated coconut
  • 1 Tbs lime juice or lemon juice
  • 1 tsp agave syrup or sugar
  • 3/4 tsp sea salt
  1. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, turmeric, cinnamon, and curry leaves. Fry until onion begins to soften, stirring constantly, 3–5 min.
  2. Add chopped cabbage and grated coconut. Mix well. Cook, partially covered, stirring regularly, 2–3 min.
  3. Add coconut milk, lime (or lemon) juice, agave syrup (or sugar) and salt. Stir several times. Reduce heat to medium low. Simmer partially covered, stirring regularly, until cabbage has shrunken and softened,10–15 min. While cooking, gradually stir in more coconut milk, as desired, for a creamier curry.
  4. Remove cinnamon bark before serving. Serve with other curries and rice.

Variations:

Spicy Red: Add 1/2 tsp chili powder (or ground paprika) and 4–6 chopped cherry tomatoes along with cabbage. Extra Fine: Finely chop cabbage and onion. Reduce simmering time as needed. Orange: Add grated or finely chopped carrot along with coconut milk for last stage of simmering.

The Lotus and the Artichoke SRI LANKA vegan cookbook

Gowa Mallum
Weißkohl-Kokos-Curry

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA

  • 1 kleiner Kopf (350 g) Weißkohl klein geschnitten
  • 1 kleine rote Zwiebel gehackt
  • 1 Knoblauchzehe fein gehackt
  • 1 kleine rote oder grüne Chilischote entsamt, fein gehackt wenn gewünscht
  • 1–2 EL Kokos- oder Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 1/2 TL Currypulver
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1 TL Kurkuma gemahlen
  • 1–2 kleine Stückchen Zimtrinde oder 1 Prise gemahlener Zimt
  • 6–8 Curryblätter
  • 1/2 Tasse (120 ml) Kokosmilch
  • 2–3 EL Kokosraspel
  • 1 EL Limetten- oder Zitronensaft
  • 1 TL Agavensirup oder Zucker
  • 3/4 TL Meersalz
  1. In einem mittelgroßen Topf Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) Zwiebel, Knoblauch, Chili (wenn verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Kurkuma, Zimt und Curryblätter zugeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird.
  2. Klein geschnittenen Weißkohl und Kokosraspel einrühren. Halb abgedeckt unter regelmäßigem Rühren 2 bis 3 Min. garen.
  3. Kokosmilch, Limetten– oder Zitronensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Mehrere Male umrühren. Flamme niedrig stellen. Halb abgedeckt unter regelmäßigem Rühren 10 bis 15 Min. köcheln lassen, bis der Weißkohl zusammengefallen und weich ist. Für ein cremigeres Curry während des Köchelns nach und nach je nach Vorliebe mehr Kokosmilch unterrühren.
  4. Vor dem Anrichten die Zimtrindenstückchen entfernen. Mit Reis servieren.

Variationen:

Rot & scharf: 1/2 TL Chili- oder scharfes Paprikapulver und 4 bis 6 halbierte Cherrytomaten zusammen mit dem Weißkohl zugeben. Extra fein: Weißkohl und Zwiebel sehr fein hacken. Kochzeit entsprechend anpassen. Orange: Gegen Ende der Kochzeit 1 geraspelte oder fein gehackte Möhre zusammen mit der Kokosmilch einrühren.

SRI LANKA Cookbook

Pol Sambol

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Pol Sambol - spicy coconut chutney

Pol Sambol is one of those amazing Asian condiments that is easy to make and super satisfying. It adds a spice and heat kick to any dish and is great (and essential) with Sri Lankan curries.

The best Pol Sambol is made with fresh, grated coconut.

In Sri Lanka, fresh coconut halves are shredded with a hand-turned grater. Alternately, the coconut can be cut into chunks and grated with a box grater or hand grater, which takes considerably more time. If you don’t have fresh coconut on hand, any good dried, desiccated, grated coconut works well. Just soak it in hot water and press out the excess moisture after about 10 or 20 minutes before mixing with the spices and other ingredients. The red color is determined by how much paprika, chili powder or red chili flakes are used. Don’t be bashful or you’ll get a bland, pale Sambol! Increase the ground paprika to get more red color in your coconut chutney, if you’re going skipping the heat and don’t want to use chili.

The onion and garlic are not absolutely necessary for Pol Sambol, but the flavor and freshness is more intense. An ayurvedic version of the coconut chutney is made simply by omitting the onion and garlic. Which is how I prepare Pol Sambol about half the time.

I’m not sure when the first time was that I had Pol Sambol…

Maybe on my first trip to South India, or at at Sri Lankan restaurant in Berlin. But I do know that I had it dozens of times in the ten weeks of backpacking and travel in Sri Lanka. Unlike many dishes, it didn’t vary much from place to place, family to family. Traditionally, Pol Sanbol is often made with dried fish, such as Maldive fish flakes – quite common Sri Lanka. Obviously for a vegan version, I skip that.

 

A video posted by Justin P. Moore (@lotusartichoke) on

I make Pol Sambol pretty much every time I make Dal Curry, and other Sri Lanka “Rice and Curry” dishes. But it’s also essential for Hoppers (Idiyappam) – which means this spicy coconut topping is enjoyed any time, with any Sri Lankan meal, whether breakfast, lunch, dinner… or just for a snack!

Pol Sambol
spicy Sri Lankan coconut chutney

makes about 2 cups / time 10 min +

Recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 2 cups (180 g) fresh coconut grated
    or 1 cup (85 g) dried grated coconut + 1/2 cup (120 ml) warm water
  • 1 small red onion finely chopped
  • 1 clove garlic finely chopped
  • 1/2 tsp black pepper ground
  • 1/2–1 tsp chili powder
  • 1–2 tsp paprika ground
  • 1 tsp sugar (preferably coconut/palm sugar)
  • 1–2 Tbs lime juice
  • 1/4–1/2 tsp sea salt
  • 1 red or green chili finely chopped, for garnish
  1. If using dried grated coconut, first mix well with water and soak 20 min.
  2. In a mortar and pestle, grind and pound onion and garlic to a coarse paste. Alternately, mix well in bowl.
  3. Add grated coconut, black pepper, chili powder, paprika, and sugar. Mix well.
  4. Add lime juice and salt, adding more as desired to taste.
  5. Garnish with finely chopped red or green chili.
  6. Serve with Dal Curry, Hoppers, bread, or snacks.

Variations:

Extra Heat: Add 1/2–1 tsp red chili flakes along with other spices.

 

The Lotus and the Artichoke SRI LANKA vegan cookbook
Pol Sambol - spicy coconut chutney

Pol Sambol
Klassische Kokosnuss-Würzmischung

ca. 2 Tassen / Dauer 20 Min.

  • 2 Tassen (180 g) frisch geraspelte Kokosnuss
    oder 1 Tasse (85 g) getrocknete Kokosraspel + 1/2 Tasse (120 ml) Wasser
  • 1 kleine rote Zwiebel fein gehackt
  • 1 Knoblauchzehe fein gehackt
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2–1 TL Chilipulver
  • 1 TL Paprikapulver
  • 1 TL Zucker
  • 1–2 EL Limettensaft
  • 1/4–1/2 TL Meersalz
  • 1 rote oder grüne Chilischote entsamt, fein gehackt
  1. Getrocknete Kokosraspel vor dem Verwenden 20 Min. in Wasser einweichen.
  2. In einem Mörser Zwiebel und Knoblauch zu einer Paste zerstoßen und zermahlen. Alternativ die kleinen Stückchen in einer Schüssel vermischen.
  3. Kokosraspel, schwarzen Pfeffer, Chilipulver, Paprikapulver und Zucker zugeben und alles gut miteinander vermengen.
  4. Limettensaft und Salz unterrühren. Nach Geschmack mehr Salz oder Limettensaft zugeben.
  5. Mit einer fein gehackten roten oder grünen Chilischote garnieren.
  6. Mit Dal Curry, Hoppers, Brot oder Snacks servieren.

Variationen:

Extra scharf: 1/2 bis 1 TL rote Chiliflocken zusammen mit den anderen Gewürzen unterrühren.

Watalappam

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Wattalapam - Sri Lankan Spiced Coconut Custard Pudding

Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.

This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai. But cold, coconutty, and soft! As with all recipes, everyone has their very own version. The Tamils make it different than the Singhalese, and the Muslims have another delightful variation.

I invented a vegan version of the coconut custard, and I added some variations of my own– including fresh (or frozen) berries. I often top it with dark, rich, sweet coconut blossom syrup (AKA palm syrup) which is extremely popular in Sri Lanka – and recently gaining popularity in Europe and the Americas. Sometimes I top the custard with blackstrap molasses or dark agave syrup, or some fresh fruit and nuts and maybe a bit of homemade fruit syrup, like I do with my vanilla muffins (also in The Lotus and the Artichoke – SRI LANKA cookbook.)

There’s actually a good story with the first time I had Watalappam in Sri Lanka. It highlights the need to stay cool, and remember that how we react in unexpected situations always influences how others perceive not just us as people, but whatever groups of people with whom we are associated – as foreign tourists, guests, citizens of particular countries, …and as vegetarians and vegans. In my travels, I try to be modest and respectful, and traveling vegan certainly comes with challenges here and there. Usually it’s much easier than others imagine, but I guess experience, a fair amount of luck and communication are all important factors.

One night I was invited to dinner at home with a Sri Lankan family in the small, charming town of Midigama.

Midigama is on the south west coast of Sri Lanka, and known for several great surfing spots, and I wanted to check it out. Sharani and her husband, a local tuk-tuk driver, lived with their two small children – and a funny green parrot that could talk – on a narrow, unpaved road a few minutes walk from the beach. She cooked for the better part of an afternoon, and by time dinner was ready, we were super hungry and totally curious what kind of deliciousness awaited us. Everything smelled fantastic! And then dinner was served: 5 Sri Lankan curries… including stir-fried Bonchi (green beans), spicy sautéed Brinjal (eggplant/aubergine), Carrot Curry, Dal (lentil) Curry, Soymeats Curry, and of course papadam, rice, and a simple salad of cucumbers and tomatoes.

After we finished eating, Sharani asked, “Do you like Watalappam? Sweets? Want to try?”

I was immediately curious, and asked her to describe it. “Made with coconut. Like a pudding. But very special flavors!” I tried once more, politely, to find out how it was made. “With eggs? Milk?” “No, no. Coconut!” “Butter?” “No, no. Coconut. And sugar! Palm syrup.” At this, she slid her chair back from the table, dashed to the kitchen, and returned with a chilled tray covered with plastic foil, which she was peeling back as she walked.

Vegan Watalapan Coconut Custard Pudding Dessert from Sri Lanka Dinner Party

“Watalappan! Coconut pudding!” she said, and scooped out a few spoonfuls into little bowls. She passed one to me, along with a small, shiny spoon. Whoa! It smelled good, and certainly looked intriguing. I repeated, “No milk inside? No eggs?” Again, she shook her head, smiling, anxiously waiting for me to try her homemade custard. So I took a bite. And then another. I admit, it was tasty. The aromatic spices and tropical sweetness combined with the rich, fresh coconut flavor were an excellent combination. But I was already quite full from the five curries and all. I politely declined any more of the luscious sweet. On the walk home, I played back the taste in my mind and thought about what could be in it. Was it really vegan? Maybe, but probably not. At another family dinner later in the trip, Watalappam was offered to me, and at a restaurant once or twice, I saw it on the menu. But both times I was told it was made with eggs, so I didn’t taste it. Instead, I took a good look and smelled the spices, and took some notes, as I often do.

Two months later, back in Berlin, when I started intensively researching existing Sri Lankan recipes, and scouring the many international vegetarian and vegan cookbooks I have, I quickly determined that traditional watalappan is always made with eggs! And often with milk! I didn’t find a single recipe that was vegan. So I set out to create one. I did a few experiments, and refined and improved the recipe to be as it is now.

It’s the perfect sweet ending to a Sri Lankan Rice & Curry dinner, and I’ve made it many times for dinner parties – for large groups and just for the family. One thing to keep in mind: make it in the morning or afternoon so it has time to chill in the fridge, if you want to have it with dinner!

Watalappam
Sri Lankan spiced coconut custard pudding

serves 4 to 6 / time 40 min +

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 1 1/2 cups (360 ml) coconut milk
  • 1/4 cup (50 g) sugar
  • 1 Tbs corn starch
  • 1 tsp agar powder or 2 tsp agar flakes
  • 1/4 cup (60 ml) water
  • 1/2 tsp vanilla bean ground or 1 tsp vanilla extract
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp (about 6 pods) cardamom ground
  • 1/8 tsp (about 5 pieces) cloves ground
  • 2 Tbs cashews lightly roasted, crumbled for garnish
  • palm syrup or agave syrup
  1. Bring coconut milk to low boil in medium pot on medium heat. Stir in sugar.
  2. Whisk corn starch and agar powder (or flakes) into 1/4 cup (60 ml) water in small bowl. Stir into simmering coconut milk. Return to simmer. Reduce heat to low. Cook 5 min, stirring regularly.
  3. Stir in ground vanilla, cinnamon, nutmeg, cardamom, cloves. Continue to cook, stirring constantly, until thickened, 3–5 min. Remove from heat.
  4. Fill 4 to 6 small bowls with custard mix. Let cool 20 min. Transfer to refrigerator and chill for 6 hours or overnight.
  5. Remove chilled bowls from fridge and loosen around the custard with a knife. Carefully turn bowl upside down on plate and hit it gently on top a few times. Lift bowl to see that custard has been released. If not, poke it a few times with knife.
  6. Drizzle with syrup and garnish with crumbled, roasted cashews and/or chopped fruit and berries.

Variations:
No Coco: Replace coconut milk with soy, oat, or almond milk.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook
Wattalapam - Sri Lankan Spiced Coconut Custard Pudding

Watalappam
traditioneller Kokospudding aus Sri Lanka

Rezept aus The Lotus and the Artichoke – SRI LANKA

4 bis 6 Portionen / Dauer 40 Min. +

  • 1 1/2 Tasse (360 ml) Kokosmilch
  • 1/4 Tasse (50 g) Zucker
  • 1 EL Speisestärke
  • 1 TL Agar-Agar-Pulver oder 2 TL Agar-Agar-Flocken
  • 1/4 Tasse (60 ml) Wasser
  • 1/2 TL Vanillemark oder 1 TL Vanillezucker
  • 1/2 TL Zimt gemahlen
  • 1/2 TL Muskat gemahlen
  • 1/4 TL (ca. 6 Kapseln) Kardamom gemahlen
  • 1/8 TL (ca. 5 Stück) Nelken gemahlen
  • 2 EL Cashewkerne leicht geröstet, gehackt
  • Kokosblütensirup oder Agavensirup
  1. In einem mittelgroßen Topf Kokosmilch auf mittlerer Flamme zum Kochen bringen. Zucker einrühren.
  2. In einer kleinen Schüssel Speisestärke und Agar Agar mit 1/4 Tasse (60 ml) Wasser verquirlen. In die köchelnde Kokosmilch einrühren. Erneut zum Kochen bringen. Flamme niedrig stellen und 5 Min. unter Rühren köcheln lassen.
  3. Vanille, Zimt, Muskat, Kardamom und Nelken einrühren. 3 bis 5 Min. weiter köcheln, bis der Pudding eindickt. Vom Herd nehmen.
  4. Pudding in 4 bis 6 kleine Schüsseln füllen und 20 Min. abkühlen lassen. In den Kühlschrank stellen und 6 Stunden oder über Nacht durchziehen lassen.
  5. Kalte Schüsseln aus dem Kühlschrank nehmen und den Pudding am Schüsselrand vorsichtig mit einem Messer lösen. Schüsseln auf Teller stürzen und leicht auf den Schüsselboden klopfen. Schüsseln anheben und nachschauen, ob der Pudding gestürzt ist. Falls nicht, vorsichtig mit einem Messer herauslösen.
  6. Mit Sirup beträufeln und mit gehackten gerösteten Cashewkernen und geschnittenen Früchten und Beeren garnieren.

Variationen:

Ohne Kokosmilch: Kokosmilch mit Soja-, Hafer oder Mandelmilch ersetzen.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Kadala Thel Dala

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Deviled Chickpeas - Kadala Thel Dala from The Lotus and the Artichoke - SRI LANKA vegan cookbook

This is another one of my favorite, quick-and-easy Sri Lankan recipes. I tried many versions of this spicy chickpea curry dish all over Sri Lanka during my 10 week adventure all across and around the island.

You can serve it as a main dish, but technically it’s a short eat (the Sri Lankan term for snack or appetizer or small meal.) Like most short eats, it’s a common snack from street food vendors, but also appears on restaurant menus and is often available from many take-out places… and on buses as a cheap finger food snack – in it’s much drier variation.

Traditionally it’s not served in a curry sauce, but is made “dry”. (This is something I found a lot in India and Sri Lanka — also with dishes such as Vegetable Manchurian or Gobi 65, and such.) I like cooking Kadala Thel Dala all kinds of ways, but usually make it without a really runny, liquid-y curry. Limiting the amount of chopped tomatoes (and cutting larger pieces) as well as using enough grated coconut (to soak up liquid) gets the chickpea curry to desired consistency. Note that rinsing and draining your chickpeas very well before cooking will help, and adding a few minutes of stir-frying on high, while constantly stirring, will also get rid of excess liquid.

Like my Jackfruit Curry, this dish is very popular with all types of eaters, it can be made spicy or not spicy (great for kids!), and is an excellent introduction to Sri Lankan flavors. It’s another one of my go-to recipes for dinner parties, cooking classes, cooking shows. I make it at home pretty often, too.

In addition to being in my third vegan cookbook The Lotus and the Artichoke – SRI LANKA, it’s been published in several vegan magazines in Germany. It’s such a simple and satisfying recipe. Also I love this photo! The little green hand-painted demon guy is on a decorative wooden thing I picked up at a shop in touristy – but gorgeous – Galle Fort, not too far from Unawatuna, and where we spent our last two weeks on the southwest coast in the beach village of Dalawella.

Kadala Thel Dala
deviled chickpeas with tomatoes & spices

recipe from The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes

serves 2 to 3 / time 30 min

  • 2 cups (14 oz / 400 g) cooked chickpeas or 1 cup (185 g) dried chickpeas
  • 6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped
  • 1 medium (100 g) red onion choppedor 2–3 spring onions chopped
  • 1 clove garlic finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 green chili seeded, finely chopped optional
  • 1 Tbs coconut oil or vegetable oil
  • 1/2 tsp curry powder
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1 tsp chili powder or paprika ground
  • 1/2 tsp turmeric ground
  • 6–8 curry leaves
  • 2 Tbs grated coconut
  • 1 tsp soy sauce (Shoyu)
  • 2 Tbs lime juice or lemon juice
  • 1 Tbs agave syrup or sugar
  • 1 tsp sea salt
  • fresh coriander chopped for garnish
  1. If using dried chickpeas: Soak 8 hrs or overnight. Boil with fresh water in covered pot until soft, 60–90 min. Drain. If using canned chickpeas, rinse and drain before use.
  2. Heat oil in a large pot on medium heat. Add chopped onions, garlic, ginger, green chili (if using), curry powder, ground cumin, coriander, black pepper, chili powder (or paprika), turmeric, and curry leaves. Fry, stirring frequently, until onions begin to soften, 3–5 min.
  3. Add cooked chickpeas, chopped tomatoes, grated coconut, soy sauce, lime (or lemon) juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 9–12 min.
  4. Garnish with fresh chopped coriander or chopped spring onion green tips. Serve!

Variations:

Vedic: Replace garlic and onions with a pinch of asafoetida (hing) powder and more chopped tomatoes. Redder: Add 1 Tbs tomato paste along with chickpeas. Extra-Dry: Omit tomatoes and add (additional) 1–2 Tbs grated coconut.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook

Deviled Chickpeas - Kadala Thel Dala from The Lotus and the Artichoke - SRI LANKA vegan cookbook

Kadala Thel Dala
teuflisch würzige Kichererbsen

Rezept aus meinem veganen Kochbuch: The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

2 bis 3 Portionen / Dauer 30 Min.

  • 2 Tassen (400 g) gekochte Kichererbsen oder 1 Tasse (185 g) getrocknete Kichererbsen
  • 6–8 Cherrytomaten halbiert oder 1 mittelgroße (80 g) Tomate gehackt
  • 1 mittelgroße (100 g) rote Zwiebel gehackt oder 2–3 Frühlingszwiebeln gehackt
  • 1 Knoblauchzehe fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote entsamt, fein gehackt wenn gewünscht
  • 1 EL Kokos- oder Pflanzenöl
  • 1/2 TL Currypulver wenn gewünscht
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1 TL Chili- oder Paprikapulver
  • 1/2 TL Kurkuma gemahlen
  • 6–8 Curryblätter
  • 2 EL Kokosraspel
  • 1 TL Sojasoße (Shoyu)
  • 2 EL Limetten- oder Zitronensaft
  • 1 EL Agavensirup oder Zucker
  • 1 TL Meersalz
  • frisches Koriandergrün gehackt, zum Garnieren
  1. Beim Verwenden getrockneter Kichererbsen: 8 Stunden oder über Nacht einweichen. Abgießen, spülen und in einem mittelgroßen Topf mit frischem Wasser 60 bis 90 Min. weich kochen. Abgießen. Kichererbsen aus der Dose vor dem Verwenden abgießen und spülen.
  2. In einem großen Topf Öl auf mittlerer Flamme erhitzen. Gehackte Zwiebel, Knoblauch, Ingwer, Chili (falls verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver, Kurkuma und Curryblätter hineingeben. 3 bis 5 Min. unter ständigem Rühren anbraten, bis die Zwiebel weich wird.
  3. Gekochte Kichererbsen, gehackte Tomaten, Kokosraspel, Sojasoße, Limettensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Gut umrühren. 9 bis 12 Min. halb abgedeckt unter regelmäßigem Rühren schmoren.
  4. Mit frisch gehacktem Koriandergrün oder grünen Frühlingszwiebelringen garnieren und servieren.

Variationen:

Vedisch: Zwiebel und Knoblauch mit 1 Prise Asafoetida (Hingpulver) und mehr gehackten Tomaten ersetzen. Intensiveres Rot: 1 EL Tomatenmark zusammen mit den Kichererbsen zugeben. “Dry”: Ohne Tomaten und mit noch 1–2 EL Koksraspeln.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Sri Lankan Jackfruit Curry

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Jackfruit Curry Dinner from The Lotus and the Artichoke - SRI LANKA!

This is absolutely one of my favorite dishes and recipes from my SRI LANKA vegan cookbook & ebook! I make it often at home, and have cooked it up for many dinner parties, cooking shows, and it’s regularly featured at the cooking classes I do, too. It’s really easy to make and it’s one of those dishes that’s a real crowd-pleaser, for vegans, vegetarians and non-vegetarians alike.

Strangely, Sri Lankan food is still not really that well-known in the world culinary scene — and the vegan scene, but it’s popularity and visibility has improved in the last few years. It’s kind of like jackfruit itself, which only recently has started to get really hyped and celebrated outside of Asia, where it has a long tradition and has been enjoyed for… well, practically forever! I suspect as Sri Lanka becomes more popular as a travel destination, more people will fall in love with the cuisine. Admittedly, I fell in love with Sri Lankan food about 10 years before my trip to Sri Lanka — there are some amazing Sri Lankan and South Indian eateries in Paris and Berlin that blew me away!

This Sri Lankan Jackfruit Curry is made with coconut milk, and it’s really creamy and intense. Jackfruit, kind of like plain tofu or tempeh or soy chunks (TVP), takes on the flavors of the sauce and marinade. The texture and freshness are amazing, and I enjoy it much more than the soy and faux-meat variations. (Which all work in this curry mix, too, btw!) You can use all kinds of coconut milk, or even make your own. If I buy coconut milk, I always try to get organic coconut milk with no weird additives and preservatives. In Germany, my favorite coconut milk is from Dr Goerg. It’s super rich and creamy, and combined with a little hit of coconut blossom syrup in the curry, this dish gets crazy delicious!

The main thing to know about cooking with jackfruit outside of Asia is: It’s easy to find! It’s inexpensive and really nothing bizarre. Almost every Asian import grocery store I’ve been to in the US, Canada, Germany, France, England, Holland and other parts of Europe, whether big city or little town, has Green Jackfruit (unsweetened!) in a can… but the yellow jackfruit which is primarily for sweet dishes and desserts is also usable, if you rinse off the syrup and adjust the spices / salt accordingly. Green jackfruit is the unripened, slightly tougher, less sweet fruit.

I had Jackfruit Curry in at least 10 different places in the 10 weeks I spent in Sri Lanka. Each restaurant and every family make it a bit different. I’ve also made lots of different variations on this one– sometimes sweeter, sometimes spicier, sometimes creamier, sometimes with other fun stuff like greens… or even pineapple!

Jackfruit Curry
Sri Lankan specialty in creamy coconut curry

serves 3 to 4 / time 30 min +

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 2 1/2 cups (350 g) young green jackfruit (unsweetened!)
  • 1 medium red onion chopped
  • 2 cloves garlic finely chopped
  • 1 green or red chili seeded, finely chopped optional
  • 2 Tbs vegetable oil or coconut oil
  • 1 tsp curry powder
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp black pepper
  • 1/2 tsp fenugreek seeds ground
  • 1/2 tsp (brown) mustard seeds ground
  • 1/2 tsp chili powder or paprika ground
  • 3/4 tsp turmeric ground
  • 2 small pieces cinnamon bark
  • 6–8 curry leaves
  • 2 pandan (rampe) leaves or bay leaves
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (120 ml) water more as needed
  • 1–2 Tbs lime juice or lemon juice
  • 1 Tbs agave syrup or sugar
  • 3/4 tsp sea salt
  • fresh coriander chopped, for garnish
  1. If using canned jackfruit, rinse and drain well. Chop into cubes or strips.
  2. Heat oil in a medium pot on medium heat. Add chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, fenugreek seeds, mustard seeds, chili powder (or paprika), turmeric, cinnamon, curry leaves, and pandan (or bay) leaves.
  3. Fry until onion begins to soften, stirring constantly, 3–5 min.
  4. Add chopped jackfruit, lime (or lemon) juice, agave syrup (or sugar) and salt. Mix well.
  5. Fry, stirring regularly, another 3–5 min.
  6. Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry.
  7. Remove cinnamon bark and bay leaves before serving.
  8. Garnish with fresh, chopped coriander. Serve with rice.

Variations:
Sweet & Red: Add 1 cup (80 g) chopped pineapple and 1 chopped tomato along with jackfruit.
Vedic: Omit onions and garlic, and add pinch asafoetida (hing) powder. Add jackfruit along with all spices.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook
Jackfruit Curry Dinner from The Lotus and the Artichoke - SRI LANKA!

Jackfrucht Curry
srilankische Spezialität mit Kokosmilch

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA
  • 2 1/2 Tassen (350 g) junge grüne Jackfrucht (ungesüßt!)
  • 1 mittelgroße rote Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 1 grüne oder rote Chilischote entsamt, fein gehackt wenn gewünscht
  • 2 EL Pflanzen- oder Kokosöl
  • 1 TL Currypulver
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Bockshornkleesamen gemahlen
  • 1/2 TL Schwarze Senfsamen gemahlen
  • 1/2 TL Chili- oder Paprikapulver
  • 3/4 TL Kurkuma gemahlen
  • 2 kleine Stückchen Zimtrinde
  • 6–8 Curryblätter
  • 2 Lorbeerblätter oder Pandanusblätter
  • 1 Tasse (240 ml) Kokosmilch
  • 1/2 Tasse (120 ml) Wasser bei Bedarf mehr
  • 1–2 EL Limetten- oder Zitronensaft
  • 1 EL Agavensirup oder Zucker
  • 3/4 TL Meersalz
  • frisches Koriandergrün gehackt, zum Garnieren
  1. Jackfrucht aus der Dose abgießen und spülen. In Würfel oder Streifen schneiden.
  2. In einem Topf Öl auf mittlerer Flamme erhitzen. Zwiebel, Knoblauch, Chili (wenn verwendet), Currypulver, Kreuzkümmel, Koriander, schwarzen Pfeffer, Bockshornkleesamen, Senfsamen, Chili– oder Paprikapulver, Kurkuma, Zimt, Curry– und Pandanusblätter (oder Lorbeerblätter) hineingeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird.
  3. Jackfruchtstücke, Limetten– oder Zitronensaft, Agavensirup (oder Zucker) und Salz zugeben und gut umrühren. Weitere 3 bis 5 Min. unter Rühren braten.
  4. Kokosmilch zugießen und mehrere Male umrühren. Zum Kochen bringen. Flamme niedrig stellen und halb abgedeckt unter regelmäßigem Rühren 12 bis 15 Min. köcheln, bis die Jackfruchtstücke weich werden und beginnen zu zerfallen. Für ein dünneres Curry während des Kochens je nach Bedarf nach und nach Wasser (oder mehr Kokosmilch) einrühren.
  5. Vor dem Servieren Zimtrinde und Lorbeerblätter entfernen.
  6. Mit frisch gehacktem Koriandergrün garnieren und mit Reis servieren.

Variationen:

Rot & Süß: 1 Tasse (75 g) gehackte Ananas und 1 gehackte Tomate zusammen mit der Jackfrucht zugeben. Vedisch: Zwiebeln und Knoblauch mit 1 Prise Asafoetida (Hingpulver) ersetzen.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Dum Aloo

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My original recipe for Dum Aloo appeared in the first edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures back in 2012 (and 2013 for the German edition). It was based on how I learned to cook Dum Aloo when I was living in Amravati, India. When I re-did my first cookbook for the WORLD 2.0 edition, I decided to drop this recipe as I’d improved it already for The Lotus and the Artichoke – INDIA.

On a subsequent visit to India, in late 2017, when I spent some time in and around Srinagar, Kashmir, I learned how to make the traditional Kashmiri version of the dish – which typically does not include tomatoes. I’ve had many friends from other regions of India assure me that it can be (and often is) made with tomatoes, so I was initially naturally rather confused to get somewhat regular feedback from Kashmiris telling me that it is not made with tomatoes (or onions, depending on who you ask). It was explained to me that in the far northern, mountainous regions of India it was often impossible to get tomatoes (and onions) in the winter, when the roads were socked in with snow… and to make a long story short: tomatoes (and onions) were added to the dish in other parts of India, but it was not authentic Kashmiri!

These debates always bring to mind the dozens of times I’ve heard arguments about what exactly belongs – or doesn’t belong – in garam masala spice mixes (every household has a different recipe, usually only theirs is legitimate and bona fide; others bring weird, or wrong). And as I’m not in a position to determine what is or is not ‘authentic’ (nor is it of particular appeal to me to do so, especially in cultural, culinary contexts), I prefer to focus on what has been taught to me, and always mention that the authenticity is discussed and debated. As a rule, when I change things, it’s important to me to address it, and I’d like to emphasize that my dishes are inspired by what I’ve been taught and tasted, but I do adapt things here and there to make them practical (or possible) and accessible beyond the regions where they originate.

Outside of Kashmir, and outside of India, it is of course possible to make this dish without tomatoes in the base sauce, but I personally appreciate the texture and (fruity, sour, sweet) flavors tomatoes lend. (Again, I’ve also had it prepared for me both in Kashmir and other parts of India with tomatoes and onions. And I’ve had cooks insist that they must be in the dish.) But if you object, and/or fancy yourself to be a purist, by all means, omit them, use my provided variations – or just shake your fist in the air and look further for another recipe!

In any event, this recipe uses just one small tomato and one small onion, so it’s kind of a compromise. My recipe, being vegan, also does not include (dairy) yogurt or cream as many (but not all) North Indian manifestations of Dum Aloo or Aloo Dum do. I also cook variations with a creamy cashew base (this having been taught to me in Maharashtra) but I typically save the blended tomatoes and cashew trick for Paneer Makhani, which features fried tofu-paneer instead of potatoes… and much less (Kashmiri) red chili powder – or mild ground paprika, if you’re not up for the heat.

I’d like to extend my special thanks to my friends in Srinagar for showing me how to make this dish on a quiet afternoon some years ago when we were quite hungry and anxious for something fun to do. In the midst of a state-wide shutdown and a tense security situation I was one of very few foreigners in Srinagar, and was staying a week with Nazeer’s family on a houseboat. All the restaurants pretty much everywhere were closed (as well as the shops, except a few that had the gates partially up and lights on low at night, cautiously) but I managed to meet up with some Kashmiri guys at a nearby guesthouse, and this is what we cooked up together. The photo for this recipe is actually from that cooking session!

Dum Aloo
Kashmiri potato curry

serves 2 to 3 / time 30 min

recipe from The Lotus and the Artichoke – INDIA
(Rezept auf Deutsch unten)

  • 12–15 very small or 3 medium (400 g) potatoes
  • 1 small (75 g) tomato chopped 
  • 1 small (60 g) red onion chopped
  • 2 cloves garlic chopped
  • 3/4 in (2 cm) fresh ginger chopped
  • 1 cup (240 ml) water
  • 3 Tbs vegetable oil
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1 tsp Garam Masala (page 32)
  • 1/2 tsp red chili powder optional
  • 1 tsp paprika ground
  • 1/2 tsp turmeric ground
  • 1/4 tsp asafoetida (hing) powder
  • 1 Tbs lime juice
  • 1 tsp sugar or agave syrup
  • 1 1/2 tsp sea salt
  1. Rinse and peel potatoes. Chop in large chunks.
  2. In a small food processor or blender, grind chopped tomato, onion, garlic, ginger with 1/2 cup (120 ml) water until mostly smooth.
  3. Heat oil in a large pot or wok on medium heat. Add potatoes. Fry until evenly deep golden brown, stirring frequently, 7–10 min.
  4. Add garam masala, ground cumin, coriander, red chili powder (if using), paprika, turmeric, and asafoetida (hing). Mix well. Fry until richly aromatic, 1-2 min.
  5. Stir in blended tomato mix. Bring to boil. Reduce heat to medium low. Simmer, stirring regularly, until potatoes are soft, sauce is deep red, and oil separates, 7–10 min. Stir in another 1/2 cup (120 ml) water gradually while simmering.
  6. Stir in lime juice, sugar (or agave syrup), and salt. Cover and remove from heat.
  7. Serve with rice, roti, or naan.

Variations:

Traditional: Replace tomato with 4 Tbs soy or coconut yogurt. Saffron Gold: Mix 2 Tbs soy yogurt, 1 Tbs water, and pinch saffron threads or powder in a small bowl. Soak 10 min. Stir into curry with lime juice at the very end. Aloo Mutter Dum: Add 1 cup green peas and a handful of chopped fresh coriander leaves for last few minutes of simmering.

Dum Aloo

Aloo Dum
Kartoffel-Curry aus Kaschmir

2 bis 3 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – INDIEN

  • 12–15 sehr kleine oder 3 mittelgroße (400 g) Kartoffeln
  • 1 kleine (75 g) Tomate gehackt
  • 1 kleine (60 g) rote Zwiebel gehackt
  • 2 Knoblauchzehen gehackt
  • 2 cm frischer Ingwer gehackt
  • 1 Tasse (240 ml) Wasser
  • 3 EL Pflanzenöl
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1 TL Garam Masala (Seite 32)
  • 1/2 TL Chilipulver wenn gewünscht
  • 1 TL Paprikapulver
  • 1/2 TL Kurkuma gemahlen
  • 1/4 TL Asafoetida (Asant)
  • 1 EL Limettensaft
  • 1 TL Zucker oder Agavensirup
  • 1 1/2 TL Meersalz
  1. Kartoffeln waschen, schälen und in große Stücke schneiden.
  2. In einer kleinen Küchenmaschine oder einem Mixer gehackte Tomate, Zwiebel, Knoblauch, Ingwer und 1/2 Tasse (120 ml) Wasser fast glatt pürieren.
  3. In einem großen Topf oder Wok Öl auf mittlerer Flamme erhitzen. Kartoffeln hineingeben. Unter häufigem Rühren 7 bis 10 Min. tief goldbraun braten.
  4. Garam Masala, gemahlenen Kreuzkümmel, Koriander, Chilipulver (falls verwendet), Paprikapulver, Kurkuma und Asafoetida hinzufügen. Gut umrühren und 1 bis 2 Min. braten, bis es aromatisch duftet.
  5. Tomatenmischung einrühren. Zum Kochen bringen. Flamme herunterstellen. 7 bis 10 Min. unter regelmäßigem Rühren köcheln, bis die Kartoffeln weich sind, die Soße tiefrot ist und das Öl sich trennt. Während des Köchelns eine weitere 1/2 Tasse (120 ml) Wasser einrühren.
  6. Limettensaft, Zucker (oder Agavensirup) und Salz einrühren. Abdecken und vom Herd nehmen.
  7. Mit Reis, Roti oder Naan servieren.

Variationen:

Traditionell: Tomate mit 4 EL Soja- oder Kokosjoghurt ersetzen. Safrangold: In einer kleinen Schüssel 2 EL Sojajoghurt, 1 EL Wasser und 1 Prise Safranfäden oder -pulver verquirlen. 10 Min. einweichen. Am Ende zusammen mit dem Limettensaft ins Curry einrühren. Aloo Mutter Dum: 1 Tasse grüne Erbsen und eine Handvoll frisches gehacktes Koriandergrün während der letzten Kochminuten unterrühren.

Sindhi Bhindi Masala

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Sindhi Bhindi Masala

During the year that I lived in Amravati, India. I must’ve had 30 or 40 slightly different varieties of Sindhi Bhindi Masala. Usually just referred to as Bhindi (Hindi word for okra), this spicy okra dish is North Indian in origin. The kind I learned to make in Indian kitchens is a typical, traditional Punjabi and Sindhi vegetable dish.

Bhindi Masala is a regular feature at family lunches and dinners, and was in my lunch tiffin more often than not. Every restaurant cook, every mother, every sister, every grandmother, and every hobby-cook son cooks their okra a little different than the next. Sometimes in curry sauce, usually without. Some were still a bit crunchy, some melted in my mouth. Often they were intentionally burnt and bathing in oil, others were so spicy my lips went numb and my nose started to run away. As a guest at homes and in restaurants, I usually ate this with chapati bread — along with everyone else. At home I usually make it with rice. That’s partly because I love rice, and partly because I’m just not really Mr. Chapati Master. Well, not yet. I’m working on it still!

p.s. This recipe (and photo) were updated for The Lotus and the Artichoke – WORLD 2.0. It’s even better than before! Dig in!

Sindhi Bhindi Masala

North Indian okra

serves 2 / time 30 min

Recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

  • 3 cups (7 oz / 250 g) okra
  • 2 small (100 g) tomatoes chopped
  • 1 small (75 g) onion chopped optional
  • 2 cloves garlic finely chopped optional
  • 1 green chili seeded, sliced optional
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1/2 tsp Garam Masala
  • 1/8 tsp asafoetida (hing)
  • 1/4 tsp turmeric ground
  • 1/2 cup (120 ml) water
  • 1 Tbs chickpea flour (besan)
  • 3/4 tsp salt
  • 1 tsp lemon juice
  • 1/2 tsp sugar
  • small handful fresh coriander chopped, for garnish
  1. Rinse and dry okra. Cut and discard ends and tips (1/2 in / 1 cm each side). Slice into 1 in (3 cm) pieces.
  2. Heat oil in a medium pot or pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, and chili (if using), followed by ground cumin, coriander, Garam Masala,
    and asafoetida. Fry, stirring regularly, until richly aromatic and onions begin to soften, 2–4 min.
  3. Add chopped okra, tomatoes, and turmeric. Fry, stirring regularly, until tomatoes fall apart, 4–5 min.
    Add a bit of water and reduce heat if needed.
  4. Stir in 1/4 cup (60 ml) water, chickpea flour, and salt. Continue to cook on medium low heat, gradually stirring in remaining 1/4 cup (60 ml) water, until okra are mostly soft and sauce has thickened, 8–12 min.
  5. Stir in sugar and lemon juice. Remove from heat.
  6. Garnish with chopped fresh coriander and serve with basmati rice, naan, or chapati (roti).
The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Sindhi Bhindi Masala

Sindhi Bhindi Masala

Nordindische Okraschoten

2 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 3 Tassen (250 g) Okraschoten
  • 2 kleine (100 g) Tomaten gehackt
  • 1 kleine (75 g) Zwiebel gehackt wenn gewünscht
  • 2 Knoblauchzehen fein gehackt wenn gewünscht
  • 1 grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 1 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1/2 TL Garam Masala
  • 1/8 TL Asafoetida (Asant)
  • 1/4 TL Kurkuma gemahlen
  • 1/2 Tasse (120 ml) Wasser
  • 1 EL Kichererbsenmehl (Besan)
  • 3/4 TL Salz
  • 1 TL Zitronensaft
  • 1/2 TL Zucker
  • 1 kleine Handvoll frisches Koriandergrün gehackt, zum Garnieren
  1. Okra gründlich waschen und abtropfen lassen. Spitzen und Enden der Schoten abschneiden (je 1 cm).
    In 3 cm große Stücke schneiden.
  2. Öl in einem mittelgroßen Topf oder einer Pfanne auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch und Chilischote (falls gewünscht) hinzufügen. Danach Kreuzkümmel, Koriander, Garam Masala und Asafoetida zugeben. 2 bis 4 Min. unter Rühren anschwitzen, bis die Zwiebel weich wird und es aromatisch duftet.
  3. Okra, Tomaten und Kurkuma einrühren und 4 bis 5 Min. unter Rühren braten, bis die Tomaten zerfallen. Bei Bedarf etwas Wasser hinzufügen und Flamme herunterstellen.
  4. 1/4 Tasse (60 ml) Wasser, Kichererbsenmehl und Salz einrühren. 8 bis 12 Min. auf niedriger Flamme köcheln, bis die Okraschoten fast weich sind und die Soße eindickt. Dabei nach und nach restliche
    1/4 Tasse (60 ml) Wasser einrühren.
  5. Zucker und Zitronensaft hinzufügen. Umrühren und vom Herd nehmen.
  6. Mit gehacktem Koriandergrün garnieren und mit Basmati-Reis, Naan oder Chapati (Roti) servieren.
The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch
WORLD 2.0 Vegan Cookbook

Bengan Bhartha

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Bengan Bhartha

Bengan Bhartha
North Indian roasted eggplant 

serves 2 to 3 / time 45 min +

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

  • 2 medium (450 g) eggplants (aubergines)
  • 2 small (150 g) tomatoes chopped
  • 1 medium (100 g) onion chopped
  • 3 cloves garlic finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 green chili finely choppedoptional
  • small bunch fresh coriander chopped
  • 3 Tbs vegetable oil more as needed
  • 3/4 tsp black mustard seeds
  • 3/4 tsp cumin ground
  • 3/4 tsp coriander ground
  • 1/2 tsp Garam Masala
  • 1/4 tsp asafoetida (hing) optional
  • 1/2 tsp turmeric ground
  • 1/2 tsp amchoor (mango) powder optional
  • 3–4 Tbs water more as needed
  • 2 Tbs lemon juice
  • 1 tsp salt
  1. Oven method: Preheat oven to 425°F / 220°C / level 7. Poke whole eggplants (aubergines) several times with a fork. Rub them with a bit of oil and roast them on the middle rack in oven until charred, shriveled, and soft, 40–60 min. Remove from oven. Set aside to cool for 5–10 min.
    Stove method: Roast eggplants whole, directly on a gas burner on a low flame, turning them regularly with tongs until outsides are charred and insides are soft and cooked, 10–15 min. Set aside to cool.
  2. Cut off and discard stems and bottom ends of roasted eggplants. Slice in half lengthwise, scoop out cooked, soft insides into a bowl and discard outer peels.
  3. Heat oil in a large frying pan or wok on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, green chili (if using), ground cumin, coriander, Garam Masala, and asafoetida (if using). Fry, stirring often, until richly aromatic and onions are browned, 3–5 min.
  4. Add cooked eggplants, chopped tomatoes, ground turmeric, and amchoor powder (if using).
    Mix well. Fry, stirring regularly, adding water gradually as needed until sauce thickens, darkens, and oil separates, about 10–15 min. Remove from heat.
  5. Stir in lemon juice, salt, and most of chopped fresh coriander.
  6. Garnish with remaining chopped coriander. Serve with Naan (page 144), chapati (roti), or basmati rice.

Variations:

Vedic: Replace chopped garlic and onion with another small chopped tomato.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Bengan Bhartha

Bengan Bhartha
Nordindische geröstete Aubergine 

2 bis 3 Portionen / Dauer 45 Min. +

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 2 mittelgroße (450 g) Auberginen
  • 2 kleine (150 g) Tomaten gehackt
  • 1 mittelgroße (100 g) Zwiebel gehackt
  • 3 Knoblauchzehen fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote fein gehackt wenn gewünscht
  • 1 kleiner Bund frisches Koriandergrün gehackt
  • 3 EL Pflanzenöl bei Bedarf mehr
  • 3/4 TL schwarze Senfsamen
  • 3/4 TL Kreuzkümmel gemahlen
  • 3/4 TL Koriander gemahlen
  • 1/2 TL Garam Masala
  • 1/4 TL Asafoetida (Asant) wenn gewünscht
  • 1/2 TL Kurkuma gemahlen
  • 1/2 TL Amchur (Mangopulver) wenn gewünscht
  • 3–4 EL Wasser bei Bedarf mehr
  • 2 EL Zitronensaft
  • 1 TL Salz
  1. Im Ofen: Ofen auf 220°C / Stufe 7 vorheizen. Auberginen mehrmals mit einer Gabel einstechen und mit Öl einreiben. Auf mittlerer Schiene 40 bis 60 Min. rösten, bis die Außenhaut verkohlt und das Fruchtfleisch weich ist. Aus dem Ofen nehmen und 5 bis 10 Min. abkühlen lassen.
    Auf dem Herd: Ganze Auberginen mit einer Zange 10 bis 15 Min. direkt über der Gasflamme rösten und dabei ständig wenden, bis die Außenhaut verkohlt und das Fruchtfleisch weich ist. Auf einen Teller legen und abkühlen lassen.
  2. Stiel und oberes Ende der Auberginen abschneiden und wegwerfen. Auberginen längs halbieren und das weiche Fruchtfleisch in eine Schüssel löffeln. Verkohlte Haut wegwerfen.
  3. Öl in einer großen Pfanne auf mittlerer Flamme erhitzen. Senfsamen hineingeben und nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet), Kreuzkümmel, Koriander, Garam Masala und Asafoetida (falls verwendet) hinzufügen.
    3 bis 5 Min. anschwitzen, bis es aromatisch duftet und die Zwiebel gebräunt ist.
  4. Auberginenfleisch, gehackte Tomaten, Kurkuma und Amchur (falls verwendet) zugeben und gut umrühren. Nach und nach das Wasser einrühren und die Mischung unter regelmäßigem Rühren circa 10 bis 15 Min. braten, bis die Soße eindickt, dunkel wird und das Öl sich trennt. Vom Herd nehmen.
  5. Zitronensaft, Salz und den Großteil des Koriandergrüns unterrühren.
  6. Mit restlichem Koriandergrün garnieren und mit Naan (Seite 144), Chapati (Roti) oder Basmati-Reis servieren.

Variationen:

Vedisch: Knoblauch und Zwiebel mit einer zusätzlichen kleinen gehackten Tomate ersetzen.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch