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Author: Julie Sahni Publisher: William Morrow Cookbooks ISBN: 9780688049959 Category : Cooking Languages : en Pages : 512
Book Description
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.
Author: Julie Sahni Publisher: William Morrow Cookbooks ISBN: 9780688049959 Category : Cooking Languages : en Pages : 512
Book Description
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.
Author: Jack Santa Maria Publisher: Random House ISBN: 1448146119 Category : Cooking Languages : en Pages : 340
Book Description
This book contains appetising recipes collected from all over India. They reflect a traditional view in which each daily act - including preparation, cooking and eating - forms a part of the divine gift of life. The creative use of foods and spices, and the variety of vegetable cooking techniques, allow the enthusiast to choose a delightful and well balanced menu for every day of the year.
Author: Vikas Khanna Publisher: Bloomsbury Publishing USA ISBN: 1632862018 Category : Cooking Languages : en Pages : 418
Book Description
"Vikas Khanna is one such chef whose distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots." -Deepak Chopra A vibrant vegetarian cookbook from New York's hottest-and Michelin-starred-Indian chef. One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks. Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions and experimentation. Vikas Khanna's love of food and culture, his enthusiasm and warm hospitality shines on every page. Bursting with 125 recipes and more than 200 color photographs from Michael Swamy and Khanna himself, Indian Harvest opens a new world of inspiration to vegetarians and omnivores alike.
Author: Uma Aggarwal Publisher: Allied Publishers ISBN: 9385926020 Category : Cooking Languages : en Pages : 358
Book Description
If you are a foodie, then you must possess one of Uma Aggarwal’s cook books. They are filled with exquisite recipes that not only date back millennia, but also include some innovations that add a new dimension to Indian cooking.
Author: Michael Pandya Publisher: Inner Traditions / Bear & Co ISBN: 9780892813421 Category : Cooking Languages : en Pages : 214
Book Description
Vegetarian cooking has been an important part of the Indian way of life for more than 4,000 years. Here, the author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods. Provides valuable information on: • Indian herbs and spices • Indian kitchen equipment • The presentation and balance of an Indian meal, including sample menus.
Author: Julie Sahni
Author: Julie Sahni
Author: Julie Sahni
Author: Julie Sahni
Author: Jack Santa Maria
Author: Tarla Dalal
Author: Shubhra Ramineni
Author: Vikas Khanna
Author: Uma Aggarwal
Author: Michael Pandya
Author: Julie Sahni