Vegetarian India: A Journey Through the Best of Indian Home Cooking: A CookbookThe “queen of Indian cooking” (Saveur) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. “The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post 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. |
Contents
DRIED BEANS AND LEGUMES | |
BREADS PANCAKES SAVORIES AND NOODLES | |
RICE SEMOLINA AND QUINOA | |
CHAPTER RECIPE LISTS | |
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Vegetarian India: A Journey Through the Best of Indian Home Cooking: A Cookbook Madhur Jaffrey No preview available - 2015 |
Common terms and phrases
½ cup ½ teaspoon add the asafetida asafetida black pepper boil bowl brown mustard seeds butter cauliflower chana dal chapati chickpea flour chili powder chopped fresh cilantro Chutney coconut cook coriander cups water curry leaves dish eggplant finely chopped fresh curry leaves fresh hot green garam masala gently ghee ground asafetida hot green chilies Indian medium heat medium-high heat Moong mung beans mushrooms mustard seeds nice red chili nonstick frying pan okra olive or peanut pan and set pancakes paneer paratha peanut oil peas peeled and finely pinch of ground poha potatoes Put the oil Rasam recipe red chili powder salad Sauce SERVES set over medium set over medium-high shallots simmer sooji spicy spinach Stir-Fried tablespoons tablespoons olive teaspoon ground turmeric teaspoon nice red teaspoon salt teaspoon whole brown teaspoon whole cumin toovar turmeric Upma urad urad dal vegetables whole brown mustard whole cumin seeds yogurt