First Food: Culture of Taste by Sunita Narain and Vibha Varshney and Aditya Misra and Priya Talwar and Richard Mahapatra

  • Thalkudi [Asian pennywort] saag (page 17)

    from First Food: Culture of Taste First Food by Sunita Narain and Vibha Varshney and Aditya Misra and Priya Talwar and Richard Mahapatra

    • Categories: Side dish; Indian; Vegan; Vegetarian
    • Ingredients: Indian pennywort; pumpkins; brinjals; garlic; mustard seeds; dried chillies
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Green soya bean stuffed bhatoora

    • mjes on July 23, 2021

      Yes, I had a guest suggest that it sounded better to call this edamame stuffed bhatoora. The recipe simply specifies "fermented whole wheat dough" leaving you a wide range of possible breads to stuff. However, the recipe is very specific on how to stuff the dough - their instructions did a good job of distributing the filling. A recipe that I will be exploring for uses beyond a finger-food tasting menu.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 8186906991
  • ISBN 13 9788186906996
  • Published Jan 01 2017
  • Format Paperback
  • Page Count 218
  • Language English
  • Countries India
  • Publisher Centre for Science and Environment (New Delhi, India)

Publishers Text

They use leaves, flowers, fruits, seeds and roots to cook tasty recipes that are also nutritious. The ingredients to cook these might be available only for a short time, but their taste lingers for long. You would surely wait for the next season to savour them again.

Other cookbooks by this author