The Indian Vegetarian Cookbook

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Not only are the recipes extremely good, but Yamuna Devi is a delightful teacher. Woven into the chapter and recipe introductions are stories about her discovery of Indian cooking, aspects of Indian culture, and her travels through the world cooking for Srila Prabhupada, her spiritual teacher. These stories and comments add context and charm to the recipes.

Capsicum masala: This easy side dish is made using bell peppers that are simmered in a peanut-coconut masala sauce. On the other hand, seafood is quite common near coasts and rivers, and you can find lamb and poultry throughout the country. (Plenty of people also aren't strictly religious and eat pork and beef, too.) Many Indian vegetarian dishes are also vegan, though dairy is a staple in some areas.Rava laddu: Easy and delicious rava ladoo is made using three main ingredients - suji (semolina), coconut, and sugar. Also called suji ke laddu, it is a common sweet dish made during festivals like Diwali. To conclude Majority of the recipes in the cookbook are vegan or can be made vegan by few simple substitutions. Cookbook Chapters On top of all that, this cookbook offers detailed insights about different spices you can use in your vegetarian diet. Prashad: Indian Vegetarian Cooking Coconut laddu: Freshly grated coconut simmered with ghee and sugar, and shaped into laddu is an easy and delicious sweet treat that is ready in less than 30 minutes. Vegetarian Thali 6 Basmati rice: Perfect Basmati rice cooked in the Instant Pot that is light, fluffy, and does not clump together. Water is the only other ingredient you will need in this no-soak method.

Manali has mastered the art of Indian cooking, making it easy for her readers to cook fresh, delicious homemade Indian food. This is a cookbook you’ll want to have on your shelf!” ―Sapana Chandra creator of Real + Vibrant Among the best vegetarian Indian cookbooks, “Saffron Soul” by Mira Manek should be on top of your list. The lovely introduction traces the Manek family journey from India to London and gives the entire cookbook a special personal touch.

Vegetable Pulao: Vegetable pulao is rice and vegetables cooked together with flavorful and aromatic spices. This Karnataka-style pulao is made using a masala base of spices, herbs, and coconut. I received a copy as a gift when a naturopath insisted I had a gluten sensitivity - I didn't, but there was a few months where bread was off the menu, and it was all the Vaisnava festival flatbread recipes (they don't use wheat then) that my friend thought would be helpful. By the time I had made all the flatbread recipes I was completely in love with the clear, direct instructions, and the commentary on everything from temple cooking to pomegranates. It's the only book I've ever seen with a recipe for curry of young, tender loofah squashes - which works equally well for zucchini if you don't happen to have loofahs on hand. Jason Horn put together this roundup. He's been writing about food and drinks for nearly 20 years and has amassed a pretty impressive cookbook collection. As he finishes writing this, he's planning a batch of homemade naan for dinner tonight. This write-up covers just a handful of the best vegetarian Indian cookbooks, but each of these books is excellent in its own right. Indian cuisine is a great source of vegetarian recipes, so you shouldn’t be afraid to explore and find the cookbook that perfectly matches your dietary style. Some, but not all of it. Indian cuisine has a reputation for being vegetarian-friendly, and in fact, almost 40 percent of Indians consider themselves vegetarian, according to a 2021 survey. This is partly religious: Hinduism considers the cow to be sacred and doesn't allow eating beef, and it's the religion of four in five Indians. (There's also a significant Muslim minority that doesn't eat pork.) Lentils, beans, grains, and veggies are a big part of many regions' foods, with meat fairly easy to leave out or replace.