Anjum's Indian Vegetarian Feast: Fabulous Fresh Indian Food by Anjum Anand

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    • Categories: Quick / easy; Breakfast / brunch; Entertaining & parties; Indian; Vegetarian
    • Ingredients: desiccated coconut; brioche; store-cupboard ingredients
    • Accompaniments: Jaggery caramelised walnuts
    • Categories: Snacks; Breakfast / brunch; Cooking ahead; Indian; Vegetarian
    • Ingredients: jaggery; walnuts
    • Accompaniments: Coconut French toast
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Indian; American; Vegetarian
    • Ingredients: plain flour; caster sugar; cumin seeds; bananas; milk; peanut butter; maple syrup
    • Categories: Sauces for desserts; Quick / easy; Breakfast / brunch; Indian; Vegetarian
    • Ingredients: rolled oats; unsalted mixed nuts; mixed seeds; ground cinnamon; vanilla essence (UK); maple syrup; honey; coconut flakes; blackberries; violet syrup; dried blueberries
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Snacks; Indian; Gluten-free; Vegan; Vegetarian
    • Ingredients: gram flour; cumin seeds; carom seeds; ginger root; turmeric; coriander leaves; tomatoes
    • Accompaniments: Coastal coconut chutney
    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian
    • Ingredients: coconut; tinned green chillies; ginger root; Greek yogurt; Bengal gram; mustard seeds; curry leaves
    • Accompaniments: Spicy, crisp chickpea pancakes; Creamy yogurt rice
    • Categories: Egg dishes; Rice dishes; Breakfast / brunch; Main course; Indian; British; Vegetarian
    • Ingredients: basmati rice; yellow lentils; milk; ghee; cumin seeds; onions; garlic; ginger root; turmeric; garam masala; ground coriander; ground cumin; chives; eggs; chilli powder
    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: red onions; ginger root; tinned green chillies; baked beans; sharp cheddar cheese
    • Accompaniments: My Indian potato hash and masala omelette
    • Categories: Egg dishes; Breakfast / brunch; Main course; Indian; American; Vegetarian
    • Ingredients: potatoes; cumin seeds; red onions; ground cumin; chilli powder; turmeric; ground coriander; coriander leaves; tomatoes; tinned green chillies; eggs
    • Accompaniments: Masala baked beans
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Breakfast / brunch; Indian; Vegetarian
    • Ingredients: caster sugar; store-cupboard ingredients
    • Accompaniments: Masala chai
    • Categories: Beverages / drinks (no-alcohol); Spice / herb blends & rubs; Afternoon tea; Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Indian; Vegetarian
    • Ingredients: green cardamom pods; fennel seeds; ground ginger; black peppercorns; whole cloves; cinnamon sticks; tea leaves
    • Accompaniments: Indian tea biscuits
    • Categories: Beverages / drinks (no-alcohol); Indian; Vegetarian
    • Ingredients: melons; ginger root; caster sugar; oranges
    • Categories: Beverages / drinks (no-alcohol); Indian; Vegetarian
    • Ingredients: pomegranate juice; lemons; limes; oranges; mint
    • Categories: Beverages / drinks (no-alcohol); Quick / easy; Breakfast / brunch; Indian; Vegetarian
    • Ingredients: mangoes; yogurt; rose essence; blanched almonds; honey
    • Categories: Beverages / drinks (no-alcohol); Summer; Indian; Vegetarian
    • Ingredients: mangoes; milk; saffron; caster sugar
    • Categories: Beverages / drinks (no-alcohol); Indian; Vegetarian
    • Ingredients: yogurt; caster sugar; ground cumin; mint
    • Categories: Beverages / drinks (no-alcohol); Indian; Vegetarian
    • Ingredients: yogurt; milk; blanched almonds; ground cardamom; rose water; caster sugar
    • Categories: Beverages / drinks (no-alcohol); Indian; Vegetarian
    • Ingredients: instant coffee powder; caster sugar; ground cardamom; ground cinnamon; milk; vanilla ice cream
    • Categories: Beverages / drinks (no-alcohol); Summer; Picnics & outdoors; Indian; Vegetarian
    • Ingredients: black tea bags; fresh ginger; caster sugar; mint; chillies; lemons
    • Categories: Chutneys, pickles & relishes; Afternoon tea; Appetizers / starters; Lunch; Main course; Snacks; Cooking ahead; Summer; Indian; Vegetarian
    • Ingredients: bhel puri mix; dry-roasted peanuts; potatoes; red onions; tomatoes; coriander leaves; tamarind paste; jaggery; cumin seeds; lemons; mint; pistachio nuts; yogurt; caster sugar; green chillies
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: tamarind paste; jaggery; cumin seeds
    • Categories: Quick / easy; Appetizers / starters; Snacks; Indian; Vegetarian
    • Ingredients: Greek yogurt; gram flour; ginger root; garam masala; ground cumin; sharp cheddar cheese; white bread; coriander leaves
    • Accompaniments: Basil chutney
    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: basil; pistachio nuts
    • Accompaniments: Savoury yogurt kebabs

Notes about this book

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Notes about Recipes in this book

  • Tandoori vegetable feast

    • SugarFree_Vegan on March 08, 2013

      I made this with Cauliflower, half a bulb of fennel I had in the fridge, mushrooms and peppers and it was fantastic. The cashews added to the marinade help it stick to the veg, I also cooked the tandoori using my oven's electric grill and it worked a treat. Mint Chutney is a fabulous side for this dish too.

  • Spice-roasted butternut squash with tomatoes and capered yogurt

    • SugarFree_Vegan on October 04, 2013

      Page 70 in UK edition. This is a lovely combo, as I'm not a great lover of star anise I used some Ras el Hanout instead as I had some in the pantry. Simple to make, we had it with roasted asparagus and broccoli.

    • etcjm on August 12, 2019

      Cooked with sweet potato and aubergine (use 'em up recipe). Yoghurt was interesting, spice mixture for veg interesting. Only had few tomatoes. I did the warm lentils as an accompaniment. Not convinced it all went together really. An unusual Indian dish, but worth a try. Could be an alternative lunch rather than sides to a Rogan Josh like I did.

  • Keralan-inspired banana pancakes

    • EmilyR on February 02, 2020

      I made these using an Æbleskiver pan and they were really excellent and a fun riff on unexpected multi-cultural breakfast food.

  • Mumbai bhel puri

    • EmilyR on June 24, 2017

      I substituted pistachios for the peanuts and used a tamarind date chutney (with cumin added) instead of the additional sugar or jaggery. It turned out wonderfully. The provided herb sauce recipe wasn't great on its own, but helped round out the whole recipe. I will definitely make this again.

    • BigOrangeTiger on March 01, 2015

      So, so delicious!

  • Griddled courgette carpaccio, chickpea salsa, pistachio dressing

    • BigOrangeTiger on May 26, 2017

      This was easy and tasty. I didn't have any red onion or coriander - imagine it would be even better with them.

  • Lemony spinach and vegetable hot pot

    • NikkiPixie on July 22, 2014

      This was fantastic. I used 1/4 tsp ground fenugreek seed as I couldn't find dried fenugreek leaves, and it was still delicious. Next time I'd chop the veges up smaller than stated in the recipe as they took much longer than specified to cook.

  • Stuffed peppers in a peanut-tamarind sauce

    • NikkiPixie on August 17, 2014

      Nice, but not amazing. I don't think the reward equalled the effort, it was very rich and heavy. The peppers would have been better baked in the oven rather than steamed.

  • Goan egg balchao

    • ReenaCooks on June 04, 2016

      tried this recipe added white vinegar instead of wine vinegar came out great. the sauce tastes better with time.

  • Parsi dhansak

    • etcjm on July 06, 2019

      Dhansak is the one I always order when out because it seems difficult to get right at home. This recipe was close, however butternut squash was hard to cook without the sauce catching. Next time I'll steam, then add or use sweet potato. I did have to fiddle with the sugar and tamarind and it still didn't seem dead on. I'll use jaggery next time and see if it gives the sweet a better edge. Will do again before using an alternative recipe.

  • Smoky spiced aubergines

    • etcjm on July 06, 2019

      Great. I cooked with 1 chilli for first try and will do 2 next time. Different, in a good way and definitely will be added to my "do regularly" - not necessarily when we just have curry either. I didn't cook till really creamy as I wanted some texture due to the other dishes I was serving.

  • Carrot, cucumber and peanut raita

    • etcjm on March 12, 2019

      Not convinced, but since we have leftovers will see if it's better for sitting overnight. Looks oddly like coleslaw which put me off! On the shelf with this one.

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  • ISBN 10 1849491208
  • ISBN 13 9781849491204
  • Linked ISBNs
  • Published Sep 13 2012
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd

Publishers Text

We should all be eating more vegetables, and Anjum's plethora of scintillating flavours means even the most carnivorous among us will be happy to give meat a miss. As much of the subcontinent is vegetarian by religion, Indian food provides the ideal cuisine in which to discover some seriously tasty new approaches to vegetables, grains, cheeses and pulses. Anjum adapts the true flavours of India, with her trademark concern for healthy eating and a good diet, to make dishes that are light, bright, modern and balanced, providing all the protein and other nutrients we all need for perfect health. This book teaches us all how to eat vegetarian for life. Sandwiches, grills, salads, snacks and appetizers, and of course main dishes with their accompaniments, are all included. Breakfasts, brunches and barbecues supply unexpected treats, such as mile-high chickpea pancakes with Indian purple coleslaw and Delhi-style chargrilled sweetcorn with a spicy lime rub. Many of Anjum's recipes are family favourites or based on the vibrant street food culture of India, adapted to bring them bang up to date.

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