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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

of a runny sauce. Keep covered and let stand for few minutes before serving. Note: If fresh, hot chiles are unavailable, mix 1 small, chopped bell pepper with � teaspoon cayenne powder, and follow the rest of the recipe. COCONUT CHUTNEY The use of coconut is abundant along the southern coast of India, so many variations of this chutney can be found there. Here are two. COCONUT CHUTNEY # 1 This is a popular chutney for serving with dosa or idli. It requires a two-step process. First, you will

appealing to drink. CHAPTER TWO THE HEALTHFUL INDIAN PANTRY Not too long ago, food was grown simply, without the use of machines or chemicals. Cultivation was done with the aid of domestic animals, using natural waste products as fertilizers. Even today, in many parts of India where technology is minimal, food is produced mostly by hand with generous help from bullocks, the common draft animals of India. The introduction of modern technology to agriculture made food production and its

of spices, as explained in the next section, along with lemon juice, can bring out the natural salts in your foods and thus reduce the need for added salt. Make your own condiments, such as the chutneys in this book, instead of buying over-salted, processed varieties. (7) Know your spices and use them with discrimination. It is the art of using spices that makes Indian cuisine distinctive. Indian food can be spicy without being hot. This is a fact many people unfamiliar with the subtlety of

rice to a serving platter, and serve. SAFFRON RICE WITH NUTS AND RAISINS: Cook the saffron rice as instructed in the previous recipe. Transfer the cooked rice onto a serving platter. Sauté � cup each of nuts and raisins (for 4 cups of cooked rice) with a bit of oil or butter until fragrant, and use them as topping for the saffron rice. RICE WITH NUTS AND RAISINS 4 cups cooked white or brown rice (see pages 132-33) 1 tablespoon butter, ghee, or oil � cup raisins, yellow raisins (sultana), or

teaspoon turmeric powder A few pinches of cayenne powder, or 1 hot chile, minced after removing seeds and core � cup minced onion or scallion Juice of � lime or lemon � cup diced tomato (optional) � cup water In a mixing bowl, combine all the ingredients using a fork or whisk, breaking up any lumps. You should have a thick batter—a bit thicker than pancake batter. Adjust the batter by adding a bit more water or flour. Set the batter aside. Heat a heavy griddle or crepe pan over moderate

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