Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook
Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. 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.
Classic recipes from the many regions of a diverse and culturally rich nation.
Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.
Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about -- and comfortable with -- Indian food.
Here are examples of the hundreds of exotic, yet easy, recipes:
- Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
- Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
- Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
- Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
- Refreshing desserts like baked bananas with coconut and jaggery.
In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.
We all know there is more to Indian food than just curries; it can also be really healthy, fresh and delicious Chetna's Healthy Indian contains home cooking at its best - straightforward methods, very few ingredients, crowd pleasing flavors, nourishment and comfort. It draws upon inspiration from Chetna's family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food. You'll find 80 delicious recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots. Inspired by Indian cuisine, Chetna's Healty Indian is proof that healthy food does not need to be boring and bland, and convenient meals can be good for you, too.
Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie's invitation to share in the pleasures of Indian cookery is irresistible.
In Hindustani a good cook is one that 'has special taste in their hands', and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.
Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris.
There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay--or sweet things--hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks.
Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.
Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie's book will be a revelation to all those who enjoy Indian cookery.
Everything can be made keto That's the message that food bloggers Matt Gaedke and Megha Barot want to deliver with their new book, Keto Made Easy. No more missing out on classics or favorite dishes, no more added costs with exotic new ingredients--in Keto Made Easy, Matt and Megha show you how to re-create non-keto recipes in easy, cost-effective, and delicious ways.Recipes include: - Crab Mac 'n' Cheese - Fish Tacos - Chicken Alfredo - Hush Puppies - Chocolate Chip Cookies - Navajo Fry Bread - Gyros - Skillet Pizza - Yellow Curry Keto Made Easy is on a mission to demonstrate to readers that every meal can be low-carb, satisfying, and great for the whole family.
No one knows Indian food like Madhur Jaffrey. For more than forty years, the "godmother of Indian cooking" (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award-winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.Vegetarian cooking is a way of life for more than 300 million Indians. 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. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes--and many more for beans, grains, and breads--in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey's own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
This cookbook is as colorful as the Indian culture itself and offers a variety of basic Indian recipes: from spicy dals and exotic curries to delicious tandoories. Food blogger Sandra Salmandjee presents more than sixty authentic Indian dishes that take you on a culinary journey through the Indian subcontinent. Numerous recipes with meat and fish, rice and lentils, as well as different kinds of vegetables will add just the right portion of spice onto your plate.
The first couple of chapters present a short introduction to all the utensils and ingredients you will need. When taking your first steps in Indian cooking, there are a few recipes that should be mastered. Rice is of course the cornerstone of any Indian feast. After quickly learning the baby steps, you are ready for the spices. According to the author, anywhere between two and five spices are often used in one dish. From curry, garlic, and ginger pastes, to paneer cheese, you will find each creation clearly described. Comparing an Indian meal with a Western one is difficult, as the concept of starter-main-dessert does not really exist in India. Hence, the futher chapters deal with snacking, meat and fish, rice and lentils, vegetarian dishes and desserts and drinks. Whether it is lamb kebabs with ginger and cilantro you are after, or a potato, cauliflower, and pea curry, there is something for every taste and occasion. With easy to follow steps and enticing photos, this beautiful book is perfect for anyone yearning for a gourmet journey to discover the very best Indian recipes.