Almond rice with mixed vegetables (Badam sabji-ki chaval) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 18) by Yamuna Devi

  • green peppers
  • carrots
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, red peppers for green peppers, nutmeg mixed with ground cloves for garam masala, and coriander leaves for parsley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mung dal purée with sliced white radishes (Mooli moong dal); Curried potatoes with eggplant (Aloo baigan sabji); Sweet 'n' sour eggplant (Khatte baigan bhaji); Deep-fried chickpea flour pearls in creamy yogurt (Boondi raita); Potato pakora with dried pomegranate seeds (Aloo pakora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, red peppers for green peppers, nutmeg mixed with ground cloves for garam masala, and coriander leaves for parsley.

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

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.