The Indian Vegetarian Cookbook

Product Information

The standout recipes include the mashed eggplant, roasted carrots and turnips, and black-eyed peas and potatoes. For those looking to cook a quick dinner for the family try out the Cambodian Mango Curry or the Japanese Aubergine Katsu. From midweek meal planning to weekend feasting, you’re sure to find a cookbook on this list that will help you on your path to vegetarian eating. They are generally served with rice or just drunk on their own, but you can read more about them on page 359. Familiar names from the world of Indian cooking such as Madhur Jaffrey and Chetna Makan have written must-reads, but there's new up and coming voices, too.

It would be great to start your day with the spicy tofu scramble, get some quinoa patties at lunchtime, and round off the day with the Goan tempeh curry. Use one of the 3 veggie balls/koftas with any of the 20+ Main sauces, use vegetables or beans of choice with any of the sauces, use other lentils in the 25+ dals! Moving this to the try-again-later-in-my-life-when-I've-got-more-patience shelf down in the basement. I have a partner and two little kids and sadly these recipes are too time consuming for our busy schedule. In the past when I’ve made Indian-inspired dishes at home they tasted good, but nothing like “real” Indian food.

The book had many suggestions for things to put in these pancakes: crack an egg on the pancake as it cooks, or add raw shallots and peppers. Nicole: ” We live in a crazy small town and the closest Indian restaurant was two hours south with a whopping two vegetarian options before it closed down. These are like little crepes made with chickpea flour instead of wheat flour, with diced onions, chilis and tomatoes along with spices mixed into the batter.

Ever wondered what’s in that dreamy sauce at the Indian restaurant, that you could pour on everythingand eat every day. These range from black-eyed peas with cilantro and green chili to chana dal with spinach and tomato, to dals that use multiple types of lentils. When oil is hot, slide in half the slices and fry them for about a minute on each side or until golden brown.

Another great thing about this book is that it can be a useful tool for combating type 2 diabetes with plant-based cuisine. The goal of “Prashad” by Kaushy Patel is to bring vegetarian cooking to life and it does exactly that.

Some of the plant-based goodies in this book include green banana satay and cinnamon-spice chickpea curry, but it’s the recipe for chaat that delivers the authentic taste of the famous roadside food in India. Presenting traditional Indian dishes with her own unique flair, these beautifully illustrated recipes are informed by her mother’s soulful home cooking and finely honed by years of kitchen experimentation. From Peshwari naans to crispy leek biryani - cooking delicious Indian meals for breakfast, lunch or dinner has never been easier.If you’re after a comprehensive guide to Indian food then look no further than this cookbook packed with over 1000 recipes from every region in the vast country.

Her Mango Curry Tofu, Street Style Tempeh Wraps, and Sweet and Sour Pumpkin have all become instant hits in my home—and I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen. The famous cooking instructor and nutritionist, Madhu Gadia, created a unique cookbook that offers a playful mix of traditional recipes and some new vegetarian ideas. 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.Hi there, is there any way the English version of your cookbooks can be made available on apple books in New Zealand?