Yummy Vegan Food

Susan asks…

Vegan Indian Food?

I’ve dated quite a few indians in the past and have tried to like their food but I really can’t take spices… now that I’m seeing someone new, I’d really like to be ok with indian food, especially if I’m ever to cook for their family etc.

I wish I could eat spicy food but I’ve tried and I usually end up feeling extremely nauseous. So can anyone suggest any vegan indian dishes that I could try that have no spices in? I tried a ‘banana leaf’ dinner in an indian restaurant in malaysia once which had a few non-spicy vegan dishes on but didn’t get the names of them.
Thanks for your ideas. I really can’t take any spices though… not even what most would consider extremely mild. Are there any dishes with no spices in whatsoever?

yummy answers:

I love indian food, but you are right about it being too spicy & wayyy too greasy for me.
Indian food is great home cooked, store bought tends to spice & grease up to make up for the notion that veg food is bland.

Simple vegan indian dishes are amazing, here’s a recipe:

Dosai/Dosa: Indian pancakes

3 cups rice
1 cup skinless split urad daal (skinless black gram)
3/4 tsp fenugreek seeds
Salt to taste
Trick: 1/2 onion to grease the pan, chop up1/4 and replace 2/4 fenugreek seeds.

Wash the rice and urad daal well. Add the fenugreek seeds (+1/4 chopped up onion if too spicy) to the mix and fill enough water in the rice-daal bowl to cover them about 2″ deep.
Soak overnight.
The next morning, drain all the water from the rice and urad daal. Process – adding very little water if necessary – to a smooth yet slightly grainy paste.
When all the rice-daal mix is ground, put it into a large mixing bowl and add enough water to make a batter.
The consistency of the batter should be thick pancake batter.
Add salt to taste. Set aside, covered, for an hour.

Heat a non-stick pan at medium high, rub the 1/2 onion all over the pan. (this replaces the oiling, so you pancakes turn out light & not heavily greased)

Fill a ladle with batter. Gently pour this batter onto the center of the pan – just as you would for a pancake.
Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8″ diameter.

The Dosa may develop tiny holes as you spread the batter.

As soon as you have finished spreading the batter, hold the pan by its handle, lift up and flip the Dosa with spatula. Add filling & fold it in half and allow to cook for 30 seconds more.

You can also make, stack and fill the Dosas later.

Before making the next, fold a sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it.

Fillings & Dips:
Dhaal – 2 cups lentils,1 clove garlic ground and an equal amount of ginger, 1 tbsp Garam masala (still too much, skip and replace with ground onion), 1 cup tofu yougurt. 1tsp veg oil. – soak lentils overnight, stir fry garlic, ginger & garam masala until fragrant. Add drained lentils & simmer for 20-30 mins
Potatoes – 2 potatoes, cut into cubes + same as above
You can make fillings with aubergines, courgetts, okra, peppers even raw cucumbers.

Or you can cook the “fillings” like side dishes & serve with saffron rice. (Steamed rice with a pinch of saffron stired through)

Also, vegan “butter chicken” is really yummy and non-spicy. Contact for recipe. Tired of typing. :-)
Good luck. :-)

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