Flavors of India: Vegetarian Indian Cuisine

Flavors of India: Vegetarian Indian Cuisine

Shanta Nimbark Sacharoff

Language: English

Pages: 191

ISBN: 1570670234

Format: PDF / Kindle (mobi) / ePub

Vegetarianism has become more popular in India, and this cookbook includes some of the regional specialities. The recipes cover beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal, breads and sweets. Also included is information on the essential spices in Indian cooking.

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raisin, tamarind, or date chutney. SAMOSA This is everyone's favorite appetizer. My students cannot wait to learn how to make them. I will show you the traditional, deep-fried version first and then my baked, less oily version, which I call “samosa pie.” For either recipe, prepare the same filling first. Filling 4 medium potatoes, peeled and cubed 1 carrot, grated or chopped finely � cup fresh peas or frozen, thawed peas 2 tablespoons vegetable oil 3 tablespoons finely chopped green or

the tamarind sauce. If using lemon juice, blend it with the water. Combine all the ingredients in a food processor or blender, and mix well. Serve cold. SHANTA'S TROPICAL CHUTNEY I am proud to have created this recipe in California where dried tropical fruits are abundant. 1 cup chopped, dried tropical fruits—a combination of any of these: mangoes, papaya, pineapple, or guavas (peaches and apricots are also good additions) 1 cup hot water 1 cup yellow raisins (sultana) 2 tablespoons fresh,

MASALA PURIS (SPICY PURIS): Add � teaspoon turmeric powder, � teaspoon cumin, and teaspoon cayenne to the flour mixture, and proceed as for plain puris. MTTHI PURIS (SWEET PURIS): Add 3 tablespoons of sugar or honey and � teaspoon cinnamon powder to the flour mixture. (Use less water if using honey). Proceed as for plain puris. MAKAI ROTI (Indian Corn Bread) This Punjabi bread is often made using a mixture of wheat flour and cornmeal, plus corn kernels when fresh corn is available. It can also

Melt the butter in a small pot, and stir-fry the nuts for a few minutes until they are golden. Add them to the cooking carrots. Then add the rest of the ingredients, and continue to stir and cook the mixture to an almost solid consistency. To facilitate the evaporation of the liquid, stir with a rapid circular motion. When almost solid, transfer the halva to an oiled platter, and spread it evenly, patting it with the back of the stirring spoon. Allow the halva to cool to room temperature, then

around which a group of farmers would be gathered, roasting the freshly picked corn. The smoke of the fire and misty air blended perfectly with the smell of the cooking corn. After the corn was cooked, the lightly charred ears would be rubbed with lemon juice, a little bit of salt, and cayenne pepper. Apart from these impromptu food samplings, country folk do not have much time to organize picnics. In contrast, city people grab every chance they get to go on a picnic. It can be a company event,

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