India's Vegetarian Cooking by Monisha Bharadwaj

  • Ginger-garlic paste (page 11)

    from India's Vegetarian Cooking India's Vegetarian Cooking by Monisha Bharadwaj

    • Categories: Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: ginger root; garlic
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Notes about Recipes in this book

  • Kashmiri-style aubergines in yoghurt (Dahi baingan Kashmiri)

    • Avocet on August 18, 2018

      p. 27. Good, and very easy to make. I salt and drain the eggplant first to avoid too much oil. Add the eggplant back to the spices before adding the yoghurt, so the yoghurt doesn't curdle.

  • Lentils with spinach (Soppu palya)

    • Victoria_from_London on May 22, 2020

      Toor dal also known as tuvar dal and is/is similar to arhar dal. Very good for making ahead, even in stages, as you prepare each stage and add them to the simply boiled dal. Delicious - coriander seed, nutty notes. Don't overcook the coconut mixture, can get bitter - follow the instructions! Made today with 1/3 spinach, 2/3 Swiss chard leaves (green part) Works with Coconut Chicken from Hope & Spice.

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  • ISBN 10 185626792X
  • ISBN 13 9781856267922
  • Linked ISBNs
  • Published Sep 11 2008
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and exotic recipes have yet to be discovered by many Western kitchens. Vegetarian cooking goes from strength to strength as meat scares increase and knowledge about healthy vegetarian alternatives expands - this book offers flavoursome and exotic dishes to brighten up your vegetarian repertoire. Encompassing the entire range of Indian cooking, from Kashmiri-style aubergines in the North, to smoky lentils with tomato in the South, via everything from chapatis to chutneys, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal, this book will bring a sense of adventure to your diet and your kitchen.

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