An Update on Gelatin Top Restaurant Chains for Vegetarians

PALAK PATRA(Makes approximately 17 patra)This version of patra is meant tobe prepared with palak (spinach)as the ‘leaf’ and has a delightful,spicy ginger-chili flavoring.Canned tamarind paste is availablein Central American, MiddleEastern, and Indian markets orfrom online retailers.34 big palak (spinach) leavesPASTE2 cups besan (gram or garbanzo bean)flour3 Tablespoons rice flour1/4 cup tamarind paste, rolled into a ball2 Tablespoons vegan sugar1 teaspoon minced fresh ginger1 teaspoon garlic paste1/8 teaspoon turmeric powder1 teaspoon chili powder1 teaspoon red chili powder1 teaspoon garam masala (a spice mixavailable in Indian markets, fromgourmet grocers, and online)COOKING OIL2 Tablespoons vegetable oil1 teaspoon mustard seeds1 teaspoon sesame seedsGARNISH (OPTIONAL)2 Tablespoons grated coconut1 Tablespoon chopped fresh cilantroWash spinach and soak in icewater for 30 minutes.In a separate bowl, mixtogether the paste ingredients.Drain the spinach and pat dry.Place two spinach leaves togetherand lay flat on a clean surface.Smear completely with paste,approximately 1 /2-inch thick.Roll tightly. Repeat until allthe leaves are used.Steam whole patra for approximately10-15 minutes, until thoroughlysteamed.Heat oil in a wok or a deeppot. Add mustard and sesame seedsto flavor the oil. Cut the patrainto thin strips and fry quicklyin oil until crispy, approximately20 seconds. Carefully remove fromoil, drain, and serve garnishedwith coconut and cilantro. YouMany Uses for PatraHere are some ideas for serving your made-fromscratch,frozen, or canned patra: Cut the sliced patra into cubes. Spray a skilletwith vegetable oil and heat. Add some mustardseeds and a sprinkle of cumin. Sauté very quickly(just to heat), garnish with chopped fresh cilantro,and serve. Warm leftover cooked rice in a steamer ormicrowave. Add diced patra to the warm rice,mix to combine, and return to the steamer ormicrowave to heat the rice and patra thoroughly. Steam sliced patra in the microwave by placingon a microwaveable tray, covering with a lid orwaxed paper, and heat on HIGH for 20 secondsper piece. Serve with plain soy yogurt orvegan sour cream and a garnish of choppedpineapple and mango or fruit chutney. Add patra into a steamed or stewed eggplantor squash dish for extra flavor. The first time I had patra, it was served as anappetizer with dhokla. Dhokla are small, airysquares of chickpea bread. Dhokla look likecornbread but have a completely different taste.You can find frozen dhokla, which simply needsto be heated in the oven or microwaved, or drydhokla mix, which you will need to bake. Gashi (Coconut) Patra — If you have time,make a smooth paste by processing shreddedcoconut, tamarind, and roasted red chilies. (Youcan roast the chilies yourself or purchase themdried.) Boil the paste with a little water andchopped onions in a medium-sized pot. Addthe patra slices and cook on low heat until thepaste thickens. Serve hot, plain or over rice. Stir-Fried Patra — Heat approximately 1 inchof oil in a large pan and add some mustard seeds.When the seeds pop, add sesame seeds and asmall amount of chopped onions. Stir well. Chopsome sliced patra into small pieces and add themto the onions mixture. Stir well and let cook forapproximately 2 minutes. Remove from heat,add a small amount of vegan brown sugar andlemon juice, and stir gently to avoid breaking upthe cubes. Garnish with shredded coconut andfresh cilantro.24 Issue Four 2008 VEGETARIAN JOURNAL