India's Vegetarian Cooking: A Regional Guide 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 1856266613
  • ISBN 13 9781856266611
  • Published Apr 20 2006
  • Format Misc. format
  • 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 flavorsome and exotic dishes to brighten up your vegetarian repertoire. Monisha teaches us how to take simple, easy to get hold of ingredients and create unusual and exciting meals. Encompassing the entire range of Indian cooking, from Dal Bukhura (black beans cooked in butter and cream) in the North, to Kirla Ghassi (bamboo shoots in coconut milk) 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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