The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes
Format: PDF / Kindle (mobi) / ePub
The author of New Indian Home Cooking presents a fresh take on Indian recipes for vegans, vegetarians, and anyone who loves Southeast Asian cuisine.
Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don?t compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations.
you add enough water for the cooking time—the longer you cook them, the more water you will need. Most dals need a minimum of two times the water-to-beans ratio. Without enough water, the dal will stick to the bottom and burn. 4. Cook dal to desired consistency. In most recipes, dal is cooked to a soup consistency. The grain will be very soft and blend well with the cooking liquid, creating its own flavor. Digesting Beans Indian seasonings and spices are added to the dals just as much for
cayenne pepper, or to taste ¼ teaspoon salt 1½ cups water ½ teaspoon garam masala 1 teaspoon lemon or lime juice 2 tablespoons cilantro, chopped 1. Drain and rinse kidney beans. Set aside. 2. Heat oil in medium fry pan on medium-high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn darker brown. Add onion and fry 2 to 3 minutes until golden brown. Add garlic and ginger, cook for a few seconds. Add tomato sauce, turmeric, coriander, and cayenne pepper
Some of the other types of rice available in Indian stores are poha (pounded rice) and puffed rice (mamra or murmure). Poha is parboiled rice that is flattened and thus cooks up in just a few minutes. Mamra is similar in texture to puffed rice and is primarily eaten as a snack. Rice Noodles: Rice noodles, also called rice sticks, are readily available in supermarkets. They keep well in the pantry and take just a few minutes to prepare. They are easy to make and blend well with seasonings and
chutney, and do not return the leftover chutney to the same container. If desired, refrigerate the chutney. NUTRITION INFORMATION PER SERVING: Calories: 22; Total Fat: 0 g (Saturated Fat: 0 g); Carbohydrate: 5 g; Protein: 0 g; Fiber: 0 g; Sodium: 145 mg GF, LF Cran-Apple Chutney Cranberries-Sev Chutney PREP : 10 minutes COOK : 30 minutes MAKES : 2 cups, or 96 servings SERVING SIZE : 1 teaspoon This chutney is similar in consistency to apple jam. This recipe is a twist on
Chickpea-Potato Snack (Chana-Aloo Chaat) Curried Potatoes (Sukhe-Aloo) Curried Potato Soup (Aloo-Tamatar Soup) Green Beans and Potatoes (Sem-Aloo) Madras Potatoes (Madrasi Aloo) Millet-Potato Flatbread (Bajra-Aloo Roti) Mixed Vegetable Stuffed Pastries (Subji Samosa) Potato-Patty Snack (Aloo-Tikki Chaat) Potato Stew (Lipte Aloo) Potato-Stuffed Flatbread (Aloo Paratha) pots and pans pounded rice (poha) preparing food for cooking pressure cooker pretzel-shaped dessert in syrup