An Update on Gelatin Top Restaurant Chains for Vegetarians

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PatraSpicy Green and GoldBy Chef Nancy Berkoff, RD, EdD, CCEGUJARATI CUISINE IS UNLIKE ANY OTHER INDIANcuisine. It has an amazing number of sweetand salty dishes and garnishes that are chosento offer culinary harmony during mealtimes. Almoststrictly vegetarian, this cuisine is traditionally servedto guests on ornate platters, accompanied with sumptuousrice dishes and a variety of wheat breads.Even though the Western Indian state of Gujarathas had many foreign influences over the years, thebasic tastes have remained the same. The famousGujarati thali (a selection of dishes, chosen to createbalance in taste and color) is always served with sweetand sour chutneys and pickles.Here is a partial list of some of the more popularGujarati dishes. You may have sampled some of themin vegetarian Indian restaurants: Bhel Puri — Crisp puffed rice with cilantro, onions,and potatoes seasoned with tamarind, and mintand garlic chutneys Bhatura Cholle — Huge puffed puri (potato puffs) Masala Dosa — Spiced potato in crisp, savory crêpe Uttappam — A thick rice pancake served with sambar(a minty, spicy condiment) Gobhi Paratha — Shredded cauliflower in a flaky,flat bread Pav Bhaji — Spicy mixed vegetable purée servedwith bread Dhokla — Steamed chickpea cake with mint chutneyPATRAPatra is a popular Gujarati vegetarian snack or ingredientused in main or side dishes. It is a rolled, filledmenu item that resembles a green and gold pinwheelwhen sliced. Patra is also known as “pathrode,” andthe leaves are sometimes called “aloo” or even “elephantears.” The taro leaf is the traditional wrapper;however, spinach or collard leaves can be substitutedwhen making your own patra.There are many different ways to prepare patra, justlike any beloved traditional dish. Patra is rolled up withtamarind paste and a variety of spices, steamed to solidifythe filling, and then sliced and fried.Besan is usually the main ingredient in the fillingor paste for patra. Besan is garbanzo bean flour, alsocalled gram flour. It is not a finely ground flour, andthe ‘grittiness’ actually adds texture to recipes in whichit is used. Besan can be found in Indian markets andonline, but it is easy to make your own. Simply lightlytoast cooked garbanzo beans in a hot oven until theyare crispy. Grind the crispy garbanzos in a food processoror by hand with a mortar and pestle.Nowadays, many households cut to the chase andpurchase canned or frozen patra, which can be microwavedor quickly fried. If you are looking for cannedor frozen patra, you might also search for alu wadi,which is “patra” in the Marathi dialect. Canned orfrozen patra are usually sliced before packaging. Whenyou open the package, you will see swirls of dark greenand gold. You can microwave, steam, or fast-fry cannedSources for Canned Patra Indo Shop sells 14-ounce canned patra. http://shop.indolink.com/ Indian-Haweli online sells dry and cannedproducts, including patra. www.indianhaweli.net/groceries.php Deep Foods, Inc., sells many canned Indianproducts, including patra. www.deepfoods.com/deep-details.asp?iprodid=12322 Issue Four 2008 VEGETARIAN JOURNAL
or frozen patra, depending onyour time and your needs. Patrahave a wonderful fragrance ofspices, including ginger, chili,and garlic. In addition, if rolledcorrectly, the leaves and fillingform a delightfully chewy, almostmeat-like texture.MAKE YOUR OWN PATRAMaking patra, rather than purchasingit canned or frozen, takessome dedication, as it does requiresome ingredients not usually foundoutside an Indian kitchen. Patramay sound intricate to make,but it is basically a roll—a leafis spread with a paste-like filling,rolled, and then steamed, baked,or, most traditionally, fried. Wehave found it is well worth theeffort to make your own.Here are some recipes thatallow you to prepare your ownpatra. The recipes freeze well, somake a double batch and freezethe extra for later. Steam, microwave,or fry frozen patra rightfrom the freezer. (Do not thaw.)TRADITIONAL PATRA(Makes 15 pieces)There are many ‘traditional’ waysto prepare patra. This is a favoriteone. Canned tamarind paste andother ingredients for this recipeare available in Central American,Middle Eastern, and Indianmarkets or from online retailers.15 patra leaves (If patra is not available,use large fresh spinach leaves or collardgreens, with the center spines removed.)PASTE1/4 cup tamarind paste, rolled into a ball1/4 cup jaggery (dark brown sugar) orslightly moistened organic brown sugar,rolled into a ball1/4 cup chopped, deseeded fresh greenchilies of choice1 Tablespoon minced fresh ginger2 cloves garlic, minced3 Tablespoons minced fresh cilantro1 teaspoon chili powder1 teaspoon ground cumin1 teaspoon garam masala (a spice mixavailable in Indian markets, fromgourmet grocers, and online)1 cup besan (gram or garbanzo bean) flour1 cup rice flourCOOKING OIL2 Tablespoons vegetable oil1 teaspoon rai (whole black mustard seeds)1 teaspoon til (untoasted sesame seeds)Clean and set aside the leaves youhave selected. If you located freshpatra leaves, cut out the stemsand stalks.In a medium-sized bowl,combine the paste ingredientsuntil well-mixed. This will forma paste that is spreadable.Place the leaves, single file,on a clean surface. Place a smallamount of the paste on one edgeof a leaf and roll tightly. Repeatuntil all the leaves are used. Thisis the patra!Steam the patra in a stovetopsteamer* for approximately 10-15 minutes. To test if the patra isdone, insert a knife into the centerof a patra. If the knife comesout clean, it’s done.Heat oil in a wok or a deeppot. Add rai and til to season theoil. With a very sharp knife, cutpatra lengthwise into thin strips.Drop the sliced patra into the hotoil and fry only until the slicesbecome crisp.Carefully remove patra fromoil and pat dry with paper towels.Serve hot or cold, with fruit chutney,shredded coconut, or dicedfresh fruit. The fried patra canbe frozen.Note: If you don’t have a stovetopsteamer, create one by pouring 2-3 inches of water into a deep pot.Then, place a small colander ontop of the pot, making certain thatthe water does not touch the patra.Total calories per patra: 96Carbohydrates: 15 gramsSodium: 7 milligramsFat: 3 gramsProtein: 3 gramsFiber: 2 gramsPATRANA SAMOSA(Makes 10 appetizer-sized servings)This recipe is a combinationof patra and samosa—a crispy,filled-pocket appetizer.10 patra or spinach leaves1 cup peeled, boiled, and mediumchopped potatoes1/2 cup steamed green peas1 teaspoon cumin seeds3 Tablespoons chopped, deseeded greenchilies1 Tablespoon chopped fresh cilantro1 Tablespoon chopped sweet onions2 teaspoons softened nonhydrogenatedvegan margarine1 Tablespoon plus 1 /2 cup besan (gram orgarbanzo bean) flour, divided1 Tablespoon plus 1 /2 cup water, divided3 Tablespoons vegetable oilWash leaves and lay flat. Set aside.In a medium-sized bowl, mashpotatoes and peas. Mix in cumin,chilies, cilantro, onions, margarine,1 Tablespoon besan flour, and 1Tablespoon water. Smear each leafwith a 1 /2-inch of paste and roll up.When ready to serve, combine1/2 cup flour and 1 /2 cup water toform a batter. Heat oil. Dip eachpatra into the batter and thenquickly fry in oil. Flip to fry otherside. Serve hot with sweet chutney.Total calories per serving: 89Carbohydrates: 8 gramsSodium: 14 milligramsFat: 5 gramsProtein: 2 gramsFiber: 2 gramsVEGETARIAN JOURNAL Issue Four 2008 23
Page 1 and 2: VOLUME XXVII, NO 4Meals Made in a B
Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
Page 5 and 6: l e t t e r sVRG’s MEMORIALAND HO
Page 7 and 8: esumes in the summer. The sweetest
Page 9 and 10: ORANGE-MARINATEDBEETS(Serves 6)I’
Page 11 and 12: Special Gift Ratesfor Vegetarian Jo
Page 13 and 14: • Cream of Green — Allow a pack
Page 15 and 16: Vegetable Medley, Ginger Soy Long N
Page 17 and 18: • Sides: Garlic Snap Peas, Shangh
Page 19 and 20: Souplantation is in its 30 th year.
Page 21: Avoiding GoutHave you ever seen a p
Page 25 and 26: may also cool the patra and freezef
Page 27 and 28: sipping on the non-dairy beverage t
Page 29 and 30: gelatin is not a food. At one time
Page 31 and 32: veggie bitsEnter Vegetarian Journal
Page 33 and 34: VRG CatalogBooksMeatless Meals for
Page 35 and 36: Vegetarian ActionNellie McKay By Bo

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