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 1904920411
  • ISBN 13 9781904920410
  • Published Mar 25 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie Limited

Publishers Text

The regional varieties of healthy and inspiring recipes of India have yet to be discovered and here Monisha strives to put this right. Encompassing the recipes from North, South, East and West, this is an inexhaustible and indispensable guide offering the most delicious of vegetarian recipes.

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