 by Adiraja dasa
A good introduction to Indian vegetarian cooking. Detailed instructions on preparing the essential, unique ingredients that make up Indian vegetarian cuisine.
From the simple to the advanced. You'll first learn how to use utensils already in your kitchen to replace some of those found in Indian kitchens. A 11-page chapter on spices and herbs is among the best around. The ancient art of combining dishes in menu-planning, and how a meal is offered and served is clearly explained.
Then come 120 tested recipes for breakfast, lunch or dinner. Preface by actress Hayley Mills.
Hard cover, 318 pages, 39 color photos, 6"x 9"
Among recipes included: Gujarati Urad Dhal, Dosas, Raitas, Samosas, Ras Malai.
Sample recipe: Paneer sak - steamed spinach with fresh cheese
Preparation and cooking time: 30 minutes
* 1 lb (450g) fresh spinach washed and stemmed
* ¼ pint (150ml) sour cream (optional)
* 1 tbs ghee or vegetable oil
* 2 tsp ground coriander
* 8 oz (225g) paneer, cubed
* ½ tsp tumeric
* 1 tsp salt
| Price: $14.95 |
