Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook [Vegetarian Cookbook, Over 80 Recipes]

Healthy Indian Vegetarian Cooking: Easy Recipes for the Hurry Home Cook [Vegetarian Cookbook, Over 80 Recipes]

Shubhra Ramineni

Language: English

Pages: 128

ISBN: 0804843112

Format: PDF / Kindle (mobi) / ePub

Bring spice into your kitchen and happiness to your taste buds with this delightful Vegetarian Cookbook.

When Shubhra Ramineni became a new mother she wanted to make sure that healthy and delicious food became a part of her daughter's everyday growing up experience. After all, her own mother is a nutritionist and a great Indian cook. So with her mother's help and a wealth of experience in using Indian spices, she set to work to transform the typically bland vegetarian diet into a fantastic menu of nutritious Indian meals and snacks.

In Healthy Indian Vegetarian Cooking, Shubhra shows how easy it is to make healthy and interesting vegetarian food, along with a selection of over vegan and gluten free dishes. Understanding that most of us work full-time, Shubhra has created a cookbook full of delicious, easy-to-make Indian meals and snacks that provide all the nutritional benefits your body (and family) needs. As an added bonus, by eating fresh, locally-grown vegetables you are doing something good for yourself and the planet!

With a few Indian spices in your pantry, like turmeric, cardamom and cumin, and a copy of Healthy Indian Vegetarian Cooking, you can easily whip up flavorful dishes you and your family will love!

Delicious Indian recipes include:

  • Split Chickpea and Zucchini Stew
  • Coconut Vegetable Curry with Tofu
  • Yellow Squash Curry
  • Tandoori Tofu Kebabs
  • Vegetable Pilaf
  • Sauteed Potatoes with Cumin
  • Spinach and Fenugreek Fritters
  • And manymore…













refrigerator. Ginger has been shown to be an effective remedy for nausea and vomiting from motion sickness. Gram flour (called besan in Hindi), also known as chickpea flour, is made from a dried, spilt and skinned legume called Bengal gram. Bengal gram is a small dark brown chickpea (kala channa). They are different from the bigger cream-colored chickpea known as the “garbanzo.” When Bengal gram is split and skinned, a yellow lentil called channa daal is revealed. This is crushed to make gram

the oil. 4 Add the water and salt. Stir to combine. Bring to a rolling boil over high heat. 5 Stir and reduce the heat to low. Cover the saucepan. Simmer undisturbed until the water is completely absorbed and you do not see any more water on the bottom of the saucepan if you insert a spoon through the rice, about 8 minutes. You might see dimples formed on the surface of the rice, which is a sign that the water is completely absorbed. 6 Turn off the heat. Let rest, covered, for 5 minutes on the

make Tandoori Tofu Kebabs (page 113), sauteeing them to make Cheese and Bell Pepper Skewers (page 108), and cubing and pan-frying them to make Creamed Swiss Chard with Cheese Cubes (page 107) and mouth-watering curries such as Indian Cheese and Pea Curry (page 106). Tofu and paneer both have protein, which is good for muscle building and repair for the body. Tofu is also easy to digest, low in calories and sodium, cholesterol free, and a good source of iron, which is needed for oxygen transport

Juice of 1 lime How to Make the Homemade Crumbled Indian Cheese Bring the milk to a rolling boil. Add the lime juice to the boiling milk. Curdled milk will separate into curds (solid cheese clumps) and whey (watery liquid). Pouring the curdled milk into a cheesecloth lined colander to collect the curds and drain the whey. Gather up the sides of the cheesecloth to create a bundle after the whey has drained. Use the back of a spoon to squeeze out the excess whey from the bundle

wide variety of ingredients such as vegetables or pasta in a boiling pot of water, or anything deep-fried. I especially like to use this tool when making Salted Fried Cashews (page 43), since I can put a batch of cashews in the spider, safely lower it into the hot oil, and then quickly raise the spider back up when the cashews are done. Wok A wok is a round-bottomed cooking utensil popular in Asian cooking for stir-frying. It can be used to efficiently deep-fry, since the round bottom shape

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