The Indian Vegetarian Cookbook

Product Information

Indian vegetarian food is perhaps the most flavourful, the most nutritionally balanced, and the most varied in the entire world”, so begins Madhur Jaffrey’s vegetarian follow-up to her bestselling cookbook, Curry Easy. Try your hand at dishes that you have tasted before like Gobi Mutter Masala, Masoor Dal Tadka, Palak Tofu, Chana Masala, Restaurant-Style Puffy Naan, Samosa, and Besan Ladoos. Indian cuisine has so much to offer to vegetarians, but a lot of famous Indian dishes are packed with dairy products.

This latest volume has a pretty flashy look by her usual standards – the vibrant cover art echoing the style of Gill’s recent Zaika, as well as Yasmin Khan’s Palestinian doppelgänger Zaitoun. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream.

This cookbook finally spills the secrets of much-loved comfort dishes such as the Bacon Naan Roll, Okra Fries and Chicken Ruby. The recipes in this cookbook draw from a modest set of Indian ingredients — once you have those you can make most of the recipes in the book.

Meat, veg, fish, rice, dhals and the all-important chutneys and breads are represented among the 100 recipes. The shape of your slab of paneer will dictate the actual shape, but make the slices no thicker than 1/2 inch.I’ve come across many cookbooks that require an exotic incredient which is never used again in that cookbook. For those looking to cook a quick dinner for the family try out the Cambodian Mango Curry or the Japanese Aubergine Katsu. I love variety and try to cook multiple brand-new recipes every week, interspersing them with dishes from a very large collection of known favorites. Though the design of this book might allude to an era where bold ideas for vegan meals were a rarity, these days few major cookbooks are released where there are not at least a few delicious options.

Delhi-style green beans with ginger and green chilis: Instead of tossing your cooked green beans with olive oil or butter, toss them into hot oil in which you’ve fried a variety of spices, chopped chilis, and ginger. Within these pages, Madhur offers an approachable way to take on Indian cookery; and by following her voice, you can turn the humble vegetable into an amazing feast.Then sauté cumin in olive oil and pour it over the florets and roast them in a hot oven for about half an hour. This book is an exploration of the entire Asian continent and shows how spice and culture have become interwoven over the centuries. Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Whether you have a love affair with Indian food or are new to the flavors of one of the world’s great cuisines, you will be dazzled by Richa’s recipes and accessible style.