Vegetarian Platter Recipe

Prep rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and let sit 15–20 minutes (optional) while you prepare spices.

In a medium saucepan, heat 1 tbs ghee or oil over medium heat. Add bay leaf, cinnamon stick, cardamom pods and cloves and sauté for 30 seconds until fragrant.

Add the drained rice and gently stir to coat the grains in the spice-ghee mixture for 1 minute. Add 3 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender.

Turn off heat, let rice rest covered 5 minutes. Fluff gently with a fork, remove whole spices if desired, and garnish with chopped cilantro before serving.

Activate yeast

In a small bowl, mix 0.75 cups warm water (about 100–110°F / 38–43°C) with 1 tsp active dry yeast and 1 tbs sugar. Let sit 5–10 minutes until foamy.

In a large bowl, combine 3 cups flour, 0.5 tsp baking powder and 1 tsp salt. Make a well and add 0.5 cups yogurt, 2 tbs oil and the yeast mixture. Mix until a shaggy dough forms.

Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place about 60 minutes or until roughly doubled.

Punch down the dough and divide into 4 equal pieces. Roll each piece into a ball and let rest 10 minutes. Roll each ball into a teardrop or oval about 1/4 inch thick; sprinkle nigella or sesame seeds on top and press lightly.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each naan 1–2 minutes on the first side until bubbles form and charred spots appear, then flip and cook 1 minute more. Brush with milk (2 tbs) or melted butter when done. Keep warm wrapped in a clean towel.

Make dough

In a bowl combine 2 cups flour and 1 tsp salt (for dough). Add 2 tbs oil and rub into the flour until crumbly. Add about 0.75 cups warm water gradually and knead into a firm, smooth dough. Cover and rest 20–30 minutes.

Prepare filling

Boil or steam potatoes until tender. Peel and mash coarsely. In a skillet, heat 1–2 tbs oil, add 1 tsp cumin seeds and sauté until they sputter. Add 1 cup peas, 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp garam masala, 0.5 tsp red chili powder and 1 tsp salt (for filling). Cook 2–3 minutes until peas are heated through. Stir in the mashed potatoes and 2 tbs chopped cilantro, adjust seasoning, mix well and remove from heat. Let filling cool.

Shape samosas

Divide rested dough into 8 equal balls. Roll each into a 6-inch circle, cut in half into two semi-circles. Brush the straight edge of a semi-circle with water, form into a cone, press edges to seal, fill with 1–2 tbs potato filling, then wet and pinch the open edge to fully seal into a triangular pocket. Repeat.

Fry samosas

Heat oil for frying in a deep pan to 170–180°C (340–350°F). Fry samosas in batches, turning carefully, until golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels. Serve hot with mint-cilantro chutney or tamarind chutney.

Peel and grate the cucumber, then squeeze out excess water in a towel or strainer. In a bowl whisk 2 cups plain yogurt until smooth.

Fold in the grated cucumber, 0.5 tsp roasted cumin powder, 0.5 tsp salt, 2 tbs chopped cilantro and 1 tbs chopped mint (if using). Adjust seasoning with black pepper if desired. Chill until serving.

Make sugar syrup

In a saucepan combine 2 cups sugar and 2 cups water. Add crushed 4 cardamom pods and a pinch of saffron. Bring to a boil, then reduce to a simmer for 6–8 minutes until slightly syrupy. Add 1 tbs lemon juice (to prevent crystallization) and 1 tbs rose water. Keep warm (not boiling) while you fry the jamuns.

Prepare dough

In a bowl mix 1 cup milk powder, 2 tbs all-purpose flour and 0.25 tsp baking powder. Add 1 tbs ghee and mix. Add milk 1 tbs at a time to form a soft dough that holds together (use about 4 tbs). Do not overwork — the dough should be smooth and slightly sticky. Let rest 5 minutes.

Pinch off small portions and roll into smooth, crack-free balls about 1 inch in diameter (you should get ~12). Keep them covered so they don't dry out.

Fry and soak

Heat oil/ghee to medium-low heat (about 150–160°C / 300–320°F). Fry jamun balls in batches, stirring gently, until they turn evenly golden-brown (they will darken slightly in syrup). Remove and drain briefly on paper towel, then immediately transfer into the warm sugar syrup. Let soak for at least 30 minutes (longer for softer jamuns).

In a blender combine 1 cup cilantro, 0.5 cup mint leaves, 1 green chili, 1 tbs lemon juice, 0.5 tsp salt, 0.5 tsp sugar and 2 tbs water. Blend to a smooth paste, adjust seasoning. Chill until serving.

On a large platter arrange a mound of fluffed basmati rice, place 2 warm naan breads folded, set 2–3 samosas (cut in half if desired) beside the rice, and serve a bowl of chilled raita on the side. Add a bowl with warm gulab jamun syrup and jamuns (serve warm or at room temperature).

Garnish rice with chopped cilantro and place lemon wedges and mint-cilantro chutney on the platter for dipping. Serve immediately so naan and samosas are hot and gulab jamun syrup is warm.