Healthy Indian Vegetarian Cooking [electronic resource] : Easy Recipes for the Hurry Home Cook

ISBN:

9781462911776

Title:

Author:

Ramineni, Shubhra.

Personal Author:

Ramineni, Shubhra.

Publication Information:

New York : Tuttle Publishing, 2013.

Physical Description:

1 online resource (379 p.)

General Note:

Description based upon print version of record.

Contents:

Cover; Copyright; Contents; Foreword by Monica Pope; Introduction; Enjoying Nature''s Bounty; Kitchen Tools; Cooking Tips; Basic Techniques; Basic Ingredients; CHAPTER 1: Pickles and Chutneys; Spiced Yogurt with Potatoes; Pickled Carrots, Turnips, and Cauliflower; Pickled Carrots; Pickled Beets; Roasted Peanut Chutney; Sweet and Spicy Pear Chutney; Fresh Coriander Chutney; CHAPTER 2: Appetizers and Snacks; Spiced Fruit Cocktail; Fresh Exotic Fruits; Grilled Vegetable Platter; Salted Fried Cashews; Pan-Seared Brussels Sprouts; Oven-Roasted Asparagus Spears; Indian-Style Grilled Corn

Spinach and Fenugreek FrittersTomato Soup; Spicy Sweet Potatoes; Potato Cutlets; Opo Squash Fritters; CHAPTER 3: Breads and Rice; Baked Whole Wheat Flatbreads; Daikon Stuffed Wheat Flatbreads; Opo Squash Flatbreads; Quinoa Cashew Pilaf; Indian Cornbread; Fenugreek Cornbreads; Plain Basmati Rice; Rice with Cumin and Peas; Vegetable Rice Pilaf; Saffron, Fruit, and Nut Rice; Mint Rice; CHAPTER 4: Lentils and Legumes; Kidney Bean Curry; Black Bean Curry; Black-Eyed Pea Curry; Split Chickpea and Zucchini Stew; Green Lentils and Kale Stew; Buttery Black Lentil Stew; Stewed Whole Red Lentils

Stewed Split Red LentilsChickpea Curry; Fresh Lentil Sprout Salad; CHAPTER 5: Main Dishes; Cut Bell Peppers and Potatoes; Mashed Turnips; Sweet and Spicy Butternut Squash; Curried Carrots and Peas; Green Beans with Potatoes; Spinach and Potatoes; Cauliflower and Potatoes; Sautéed Mushrooms and Peas; Sautéed Potatoes with Cumin; Yellow Squash Curry; Stuffed Okra; Fenugreek and Potatoes; Stuffed Bitter Melon; Opo Squash Dumpling Curry; Japanese Eggplants with Potatoes; Cabbage and Peas; Mixed Greens; Collard Greens and Parsnips; CHAPTER 6: Tofu and Cheese; Homemade Crumbled Indian Cheese

Vegetable Curry with TofuIndian Cheese Block; Indian Cheese and Pea Curry; Creamed Swiss Chard with Cheese Cubes; Cheese and Bell Pepper Skewers; Garam Masala; Pan-Fried Cheese Cubes; Tofu Breakfast Scramble; Indian Cheese with Peas; Tandoori Tofu Kebabs; CHAPTER 7: A Fruitful Ending: Drinks and Desserts; Strawberry Lassi; Fresh Vegetable Juice; Fresh Fruit Juice; Indian Cappuccino; Chai Tea; Melon Balls in Rose Syrup; Mango Ice Cream; Fruit Custard; Sweetened Carrots; Chocolate and Coconut Covered Cherries; Index; Resource Guides; BackCover

Subject Term:

Cooking, Indic.

Quick and easy cooking.

Vegetarian cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

New York : Tuttle Publishing, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Eating fresh, locally-grown vegetables each day is healthy for you and the planet--and now, with this Indian cookbook, vegetarian meals don't have to be boring!

This new vegetarian Indian cookbook by acclaimed author and caterer Shubhra Ramineni proves just how fun cooking with vegetables can be. It includes over 80 recipes showing you how to prepare vegetables and fruits the Indian way--with many easy-to-make vegan and gluten-free alternatives as well.

When Ramineni became a mother, one of her top priorities was to ensure that healthy and delicious home-cooked vegetarian meals would be a central part of her daughter's childhood experience. Her mother is a nutritionist and skilled Indian cook, so with her help, Ramineni set about transforming the seemingly bland vegetarian diet into the fantastic array of great-tasting meals and snacks in this vegetarian cookbook.

Indian cooks have a centuries-old tradition of crafting fresh vegetables into tempting meals, since India is the home of vegan and gluten-free eating. Ancient Indian Vedic practices have also resulted with India claiming the world's most extensive range of natural food flavorings--including many spices like turmeric, ginger, and cumin, which have proven health benefits.

With a few of these Indian spices in your pantry, along with this cookbook, you can effortlessly whip up flavorful dishes, like: Split Chickpea and Zucchini Stew Coconut Vegetable Curry with Tofu Tandoori Tofu Kebabs Vegetable Pilaf And over 75 more, with vegan and gluten-free modifications! Your friends and family will be amazed at what you can create using vegetables!

Author Notes

Shubhra Ramineni is a first generation Indian-American raised in Houston, TX. Shubhra grew up enjoying healthy, traditional Indian food and she learned to cook from her mother, an excellent home cook and a professional dietitian. Determined to eat well despite her busy schedule as a chemical engineer with an MBA, Shubhra set out to adapt traditional Indian recipes for the lifestyles of today's professionals and busy moms like her, creating dozens of delicious, easy-to-prepare Indian recipes. She teaches Indian cooking classes at Williams-Sonoma, Sur La Table, Whole Foods Market, and Central Market. Shubhra lives in Houston, TX with her husband, Naveen, their daughter Jaya, and sons Ahrin and Krishav. More information about Shubhra is available at www.enticewithspice.com.