Classic Indian Vegetarian and Grain Cooking
by Julie Sahni
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Description
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals show more the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands. show lessTags
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Member Reviews
Faves:
Very Orange Tea p. 476
Tandoor Bread p. 402
Coorg-style hot & garlickly black beans with lotus root--this turned out AMAZING. Not only were the recipes interesting, but the author wrote so much about Indian culture and ways that it was a fun read, too. Again, who knew so much Indian food is fried?!
Very Orange Tea p. 476
Tandoor Bread p. 402
Coorg-style hot & garlickly black beans with lotus root--this turned out AMAZING. Not only were the recipes interesting, but the author wrote so much about Indian culture and ways that it was a fun read, too. Again, who knew so much Indian food is fried?!
Awesome book with great recipes. It helped me understand a lot more about this type of cooking (and why my rice wasn't cooking properly). I really liked seeing the proper names of the dishes, not just the translated versions. I have learned sooo much from this book and it's one that I use often.
Julie Sahni is for the days when you want to spend hours and hours in the kitchen. Her recipes are good, but much more complicated than most other Indian Cookbooks.
Excellent working guide to Indian vegetarian cookery.
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Author Information
10+ Works 1,274 Members
Julie Sahni's New York cooking school is widely acclaimed as one of the nation's best. She has been extensively praised for bringing together traditional Indian flavors with fresh, modern interpretations. She has written several best-selling Indian cookbooks and her articles have appeared in the New York Times, Bon Appetit, Gourmet, and countless show more other publications. Julie lives in New York City show less
Some Editions
Common Knowledge
- Canonical title
- Classic Indian Vegetarian and Grain Cooking
- Original title
- Classic Indian Vegetarian and Grain Cooking
- Original publication date
- 1985
- Dedication
- To my son Vishal Raj
--a total joy
--a lover of good food
--for rolling and puffing
perfetly round ballons
of poori bread since
the age of four. - First words
- It was well into the fourth day of Jaith (May-June) by the lunar calendar.
- Original language
- English
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction, Health & Wellness
- DDC/MDS
- 641.65 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking specific materials Vegetables
- LCC
- TX837 .S2326 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 352
- Popularity
- 89,285
- Reviews
- 5
- Rating
- (4.09)
- Languages
- English, German
- Media
- Paper
- ISBNs
- 6
