Indian Vegetarian Cooking from an American Kitchen

Indian Vegetarian Cooking from an American Kitchen

Vasantha Prasad

Language: English

Pages: 272

ISBN: 0679764380

Format: PDF / Kindle (mobi) / ePub

Recipes include:
¸  Cucumber Pirogue
¸  Spicy Potato Soup
¸  Fruit Salad with Yogurt Cheese Dressing
¸  Sautéed Eggplant and Bell Pepper Curry
¸  Spinach with Homemade Cheese (Saag Paneer)
¸  Mixed Vegetable Korma (Navarathna Korma)
¸  Rice Pilaf with Cashews, Black Pepper,
   and Coconut
¸  Vegetable Biryani
¸  Basic Toovar Dal
¸  Spicy Black-eyed Pea Curry
¸  Chapatis (Whole Wheat Flat Breads)
¸  Parathas (Whole Wheat Flaky
   Griddle Breads)
¸  Aloo Parathas (Potato-stuffed Breads)
¸  Masala Dosa
¸  Rava Idli
¸  Minty Yogurt Drink
¸  Sweet Vermicelli Pudding
¸  Almond Milk Fudge















mixture on each of 4 bread slices. Top with the remaining slices. Serve hot. PER SERVING: 198 calories, 6.5g protein, 34g carbohydrates, 4g fat, 375mg sodium, 0mg cholesterol, 1g fiber CREAMY CORN FILLING FOR TARTLETS Perk up tartlets with this light, tasty filling. You can buy frozen phyllo dough tartlet shells in any large supermarket. PREPARATION TIME: 10 minutes COOKING TIME: 10 minutes SERVES: 5 FOR THE FILLING: 1 Tbsp. vegetable oil 1 onion, peeled and chopped 1–2

whole milk Salt to taste ½ tsp. chili powder ½ tsp. ground cumin ½ tsp. ground coriander 1 Tbsp. fresh lime juice 2 Tbsp. chopped fresh cilantro 20 water crackers, melba rounds, or any fat-free party crackers 2 Tbsp. Parmesan cheese, grated (optional) 1. In a nonstick skillet, heat the oil. Add the onions, jalapeño peppers, and bell pepper, and saute for 3 minutes. Add the corn, salt, chili powder, cumin, coriander, and lime juice. Cook over medium heat until the

sodium, 0mg cholesterol, 3g fiber FRUIT SALAD WITH YOGURT CHEESE DRESSING A perfect salad for a hot summer day. You can substitute your favorite fruits for those listed below. Yogurt cheese is a perfect low-fat replacement for sour cream or mayonnaise in this bright and refreshing salad. PREPARATION TIME: 15 minutes NO COOKING SERVES: 4 FOR THE FRUIT SALAD: 3 mandarin oranges, peeled and sectioned ½ fresh pineapple, rind removed, cored and cut into chunks 1 apple, peeled,

cover, and lower the heat. When you hear the seeds spatter, add the asafetida and remove from the heat. 5. To the cooked dal, add the vegetables, 1 to 2 teaspoons of the sambar powder, the tamarind paste, brown sugar, salt, and seasoning. If necessary, add water to give the mixture a souplike consistency. Bring to a boil, then lower the heat and simmer for 15 minutes. Garnish with the cilantro and serve hot. 6. You can prepare sambar two days in advance. Cool, refrigerate, and reheat before

towels. 3. In a 3-quart saucepan, heat the milk. Add the sugar, cardamom, nutmeg, raisins, cashews, and the tapioca, and simmer over low heat for 5 minutes. 4. Serve hot, warm, or chilled, sprinkled with pistachios. PER SERVING: 395 calories, 6g protein, 68g carbohydrates, 11g fat, 98mg sodium, 26mg cholesterol, 0.5g fiber COCONUT FUDGE (NARIAL BARFI) This elegant, rich dessert is filled with the intense flavor of coconut. Use only freshly grated coconut for this fudge.

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