Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: curry leaves; urad dal
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cumin seeds; mustard seeds; fenugreek seeds; curry leaves; turmeric; red chiles
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: ground cinnamon; ground cloves; coriander seeds; cumin seeds; mustard seeds; fenugreek seeds; curry leaves; turmeric; red chiles
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cumin seeds; fenugreek seeds; urad dal; yellow moong dal; chana dal; turmeric; dried red chiles
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: chana dal; urad dal; cumin seeds; coriander seeds; fenugreek seeds; cinnamon sticks; whole cloves; curry leaves; unsweetened shredded coconut; dried red chiles
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cumin seeds; coriander seeds; cardamom seeds; cinnamon sticks; whole cloves; bay leaves; mace
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cumin seeds; coriander seeds; cinnamon sticks; whole cloves; cardamom seeds; sesame seeds; fennel seeds; bay leaves; carom seeds; nutmeg; dried red chiles
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cabbage; fenugreek seeds; whole cloves; cardamom seeds; unsweetened shredded coconut; dried red chiles
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cumin seeds; mustard seeds; fennel seeds; white poppyseeds; whole star anise; whole cloves; cinnamon sticks; green cardamom pods; bay leaves; saffron; nutmeg
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cumin seeds; fennel seeds; mustard seeds; fenugreek seeds; black onion seeds
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cumin seeds; ground cayenne pepper; asafoetida powder; mango powder; garam masala; kala namak
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    • Categories: Breakfast / brunch; Indian
    • Ingredients: cracked wheat; milk; dried apricots; honey; almonds
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    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: white cornmeal; raisins; pumpkin seeds; fresh fruit
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    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: all-purpose flour; chickpea flour; yogurt; rice flour; granulated sugar; saffron; bananas; milk
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    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: paneer cheese; honey; cucumbers; lemons; black peppercorns
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    • Categories: Dips, spreads & salsas; Breakfast / brunch; Indian; Vegetarian
    • Ingredients: yogurt cheese; red onions; green chiles; dill weed; coriander leaves; green garlic
    • Accompaniments: Gujarat spicy millet and squash bread (Dhebra)
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    • Categories: Breakfast / brunch; Indian; Vegetarian; Egg-free
    • Ingredients: chenna cheese; ghee; turmeric; green chiles; tomatoes; cumin seeds; coriander leaves
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    • Categories: Breakfast / brunch; Indian; Vegetarian; Egg-free
    • Ingredients: chickpea flour; green chiles; coriander leaves; fresh ginger; bean curd; bread
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    • Categories: Curry; Breakfast / brunch; Indian; Vegan; Vegetarian
    • Ingredients: Cream of Rice cereal; sesame oil; split yellow peas; ground coriander; onions; daikon radishes; tomatoes; dry mustard; coriander seeds; cumin seeds; fenugreek seeds; urad dal; moong dal; chana dal; turmeric; red chiles; dried fenugreek leaves
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    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: yogurt; buttermilk; peas; coconut; coriander leaves; chana dal; cashew nuts; asafoetida powder; Cream of Wheat cereal
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    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: chana dal; long grain rice; yogurt; green chiles; fresh ginger; turmeric; powdered citric acid; sesame oil; black mustard seeds; coconut; coriander leaves; paprika
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    • Categories: Breakfast / brunch; Indian; Vegetarian
    • Ingredients: chana dal; yogurt; cauliflower; peas; sesame oil; fresh ginger; green chiles; powdered citric acid; coconut; black mustard seeds; carom seeds; sesame seeds; coriander leaves; ground cumin; tomatoes
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Notes about this book

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Notes about Recipes in this book

  • Coriander chutney (Dhania chatni)

    • lorloff on September 28, 2014

      This recipie made as written does not work well. it is watery. I amended it adding roasted cumin that was then ground, coconut, and ground coriander. I blended it in a vitamix which gave it a good consistency

  • Braised butternut squash with jaggery (Meetha kaddoo)

    • Avocet on February 04, 2016

      p. 312 Very good and easy. Nice side dish that can be made ahead of time. It's easier to peel the skin off with a vegetable peeler before cutting up the squash.

    • Agavegal on July 09, 2020

      This is very tasty, I used kabocha squash and brown sugar

  • Whole mung beans and spinach in a spicy tomato butter (Palak moong)

    • Avocet on March 21, 2020

      p. 324. This was excellent, and pretty easy. Made this with kale instead of spinach, which I blanched before adding to the beans. The beans were done in much less time than the hour and a half the recipe called for. I used more tomatoes than called for and we thought that was good.

  • Chick-pea crepes with ginger and hot chiles (Chilla)

    • zorra on January 20, 2014

      Nice with curried cauliflower soup. Other versions add chopped tomato. They broke if I made them too thin & crepe-like, better pancake size, but that may be a novice's issue. Added 1 teaspoon ground coriander & a handful of minced cilantro.

    • cedarmakesthings on March 06, 2016

      I omitted the chilies and and ginger and just added a nice bunch of chives and slathered them with butter right out of the pan. These made for a delicious breakfast that the kids loved. Make sure to use a well seasoned pan, they are very fragile and can break very easily.

    • jdub1371 on June 19, 2022

      I have been making these chilla for about 30 years, mostly for breakfast. Easy to make and SO tasty. I get two small non-stick pans going on the stove and crank them out fast. I like them made with only a small amount of oil, maybe 1/4 - 1/2 teaspoon per side. The batter can be made ahead a and kept in the fridge for a day or two. Regular chickpea flour works ok, but if you can get besan from the Indian grocery (which is milled much finer, and from a different variety of chickpea) they are even better. Likewise, serranos or jalapenos work fine in these but if you can get real Indian green chiles (I keep a stash in the freezer) they're even better. I like to serve these with yogurt and/or just about any kind of chutney and/or Indian pickle.

  • Cauliflower, eggplant, and potato in herb sauce (Sabzi korma)

    • michalow on October 25, 2019

      This ended up being more subtly spiced than I expected, but it is really delicious. In my final adjustments, I added more tomato, paprika, some amchoor, and a bit of cinnamon. I chopped the veg smaller than instructed and the cauliflower was pretty broken down by the time this was done--will experiment with this next time. Also, this makes a lot: close to eight servings. I could barely fit the lid on my 6-quart pan until it had cooked down for a while. Works nicely on its own, doesn't really need rice or bread.

  • Brahmin beaten rice and vegetable pilaf

    • michalow on January 02, 2013

      This tasted just right as salty, spicy, easy-to-eat comfort food.

  • Hearty Blue Mountain cabbage and tomato stew (Muttakos sambaar)

    • michalow on February 01, 2019

      This is delicious and not all that much work. I used masoor dal and the stew was a beautiful rust color. Fantastic results from simple ingredients.

  • Madras fiery eggplant, lentil, and chili stew (Pitlai)

    • michalow on January 02, 2013

      Wonderfully flavorful. Can't imagine how blazing hot this would be with 12 chiles -- I use three. Adding some tomato brightens it up a bit.

  • Bombay spicy and crunchy appetizer (Bhel-poori)

    • michalow on January 02, 2013

      Fun party dish!

  • Mysore cinnamon-scented lentil and rice casserole with vegetables and cashew nuts (Bese bele olianna)

    • michalow on January 04, 2022

      A delicious and satisfying one-dish meal. The rice to lentil ratio is perfect, but there's room to bulk up the vegetables quite a bit. I like carrots instead of potatoes, and the other veggies are easily swapped out for whatever's on hand. Garnish with cilantro in addition to cashews, lemon juice. My last batch was so spicy it made my nose run, so be cautious!

  • Sweet and fragrant pineapple chutney (Chatni annanaas)

    • michalow on October 26, 2019

      Yummy, but too salty. I added some apples and they melded well.

  • Smoked eggplant and yogurt salad (Baigan ka raita)

    • michalow on January 02, 2013

      I cannot think of a better way to eat eggplant. Made with greek yogurt, this tastes decadent. Smeared on bread, it's a meal.

  • Jain coriander-scented millet and mung bean pilaf (Ahmadabad Jain pullao)

    • MNChiqqie on January 07, 2017

      Thinking the author means "toast" the millet instead of "fry". Too, I might have soaked the beans too long. Will try again with instant soaking using pressure cooker, while toasting the millet in less ghee/oil.

  • Tanjore broccoli and mung bean stew with coconut (Tandoo kootoo)

    • IsaSim on May 28, 2014

      Delicious; I love the taste of curry leaves. Doubled the quantities, modified with 1 cup dried flaked coconut mixed with 1 cup coconut milk instead of 2 cups fresh flaked coconut, replaced saambar powder (which I was not able to find nearby) with Madras curry powder.

  • Indian baked cheese pudding (Chenne ki mithai)

    • IsaSim on April 15, 2014

      Delicious as modified. I had 2 containers of cottage cheese and one of ricotta, so I tweaked the recipe in adding one egg and about 2 tbsp of butter to the mixture: it worked great! I also used dried flaked unsweetened coconut, not fresh or canned.

  • Tandoor bread (Nan)

    • cedarmakesthings on March 05, 2016

      This is a great naan recipe. I used buttermilk in place of the milk and unbleached all purpose flour. Really tasty, though I followed the suggestion and put the bread under the broiler after it had baked and they got a bit too crispy. I think I will skip that suggestion next time.

  • Cauliflower and split pea dumpling cake in tangy tomato sauce (Handavo)

    • Poppyseedbagel on August 28, 2022

      This was good though takes a lot more cooking than the recipe says. I also took it out of the tin then reheated it, sort of accidentally, on a far higher temperature which gave it a crispy outside, and helped it stay up better. It is a gala dish for a vegetarian which is often hard to find. My cauliflower was tiny, so I had to pad it out with carrot. I might use large desiccated coconut rather than flakes as some of the frozen flakes I got were a bit hard to chew.

  • Foamy white steamed rice and bean dumplings (Idlee)

    • Agavegal on July 09, 2020

      This recipe is so simple and the idli taste so good. Remember there is a 8 hr soak time for the dal and the batter needs to ferment for 12 hours after that. I didn’t have an idli steamer so I used ramekins and steamed in a pot.

  • Steamed rice and bean dumplings in spicy lentil and radish sauce (Idlee sambaar)

    • Agavegal on July 03, 2020

      Pg136 This dish is fantastic. It can be served cold too. Great with the sweetness of Butternut squash with jaggery.

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  • ISBN 10 0688049958
  • ISBN 13 9780688049959
  • Linked ISBNs
  • Published Dec 09 1985
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

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 masterpieces--virtual 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.



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