The Indian Vegetarian Cookbook

Product Information

Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet. Another great thing about this book is that it can be a useful tool for combating type 2 diabetes with plant-based cuisine. Ingredients are easily available - If some dish in a book needs me to pluck the third blooming flower from a particular tree found at the foothills of Munnar, I am going to get annoyed. Our Adult Fiction Books, Range includes Classics Novels, Comic Books, Crime, Thriller, Mystery Novels, General Fiction, Horror, Romance, Science Fiction and War. Although the dishes may be familiar for those with an appetite for spice, each bold, piquant bite is unparalleled.

Catch all the blog tour reviews, giveaways, recipes that some amazing bloggers are cooking up and sharing on the Vegan Richa’s Indian Kitchen Book Blog tour! The software developer-turned-blogger sensation brings Indian cooking to the modern kitchen by simplifying traditional recipes, demystifying spices and pantry staples, and creating healthy versions of classic dishes. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Then sauté cumin in olive oil and pour it over the florets and roast them in a hot oven for about half an hour.

Don’t be put off if the okra becomes glutinous during cooking — I saw the strands of gluey substance form and almost threw the dish out because I can’t stand slimy okra, but I stuck to the recipe and cooked it for the full cooking time, and by the end the okra had dried up and the dish was not gluey. The recipes might seem intimidating, but that’s just because there are many spices – once everything is assembled, they are a breeze to prepare. We also use them to help detect unauthorized access or activity that violate our terms of service, as well as to analyze site traffic and performance for our own site improvement efforts. Serve them onto warmed plates because they cool fast, but if you can’t, just gobble them up before they get cool — they’re delicious. Last night I made the Palak Tofu for dinner (and breakfast 😉 and I also made another batch of the Tofu in Velvety Pepita Poppy Seed Sauce –am going to see if I can freeze it.

Also, this treatment works well with cooked beets, cold cooked carrots, lightly steamed kohlrabi, raw jicama etc. Could you maybe publish a list/document on your blog that lists the nutritional information for each of the recipes? Some of the recipes are vegan versions of restaurant favorites, and some are for foods I have never heard of before, but quickly became favorites. It's interesting to be exposed to all the exotic vegetables (gourd, for example) but they're hard to find outside of Indian groceries and not all that rewarding for the effort involved. The award-winning author Madhur Jaffrey takes you on a cultural journey and invokes scenes, sights, and smells as you flip the pages.i make just the sauces sometimes to keep for the week and add veggies, tofu or chickpeas to it and serve with rice or flatbread. It can be taken in all sorts of directions, too — use lime juice instead of lemon, add jicama cubes, add cilantro, pump up the chili powder for more zing or use chipotle for a smoky accent, or eliminate the chili for spice-averse relatives, cut the cucumbers into coins, diagonals, paper-thin slices, half-moons… the variations are endless. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way.