Get Free Ebook , by Vasantha Prasad
Mei 05, 2010Get Free Ebook , by Vasantha Prasad
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, by Vasantha Prasad
Get Free Ebook , by Vasantha Prasad
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Product details
File Size: 2890 KB
Print Length: 272 pages
Publisher: Random House; 1st edition (May 25, 2011)
Publication Date: May 25, 2011
Sold by: Random House LLC
Language: English
ASIN: B000SHRK8K
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Amazon Best Sellers Rank:
#34,486 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I've been a vegetarian for years, and enjoy the flavors of the vegetarian recipes I've learned, especially for the "substitutes" for the non-vegetarian favorite foods I grew up with. But TEXTURE is equally important to me, especially since I have a health condition which makes swallowing certain textures extremely difficult. The Indian vegetarian recipes I've tried have both agreeable taste and texture. Only I was lost trying to figure out the names of both ingredients and dishes in traditional recipes! This book has done an excellent job of clarifying all of that. And by describing the characteristics and flavors of the ingredients, I can find what I need or figure out what to substitute when a particular ingredient is not available to me. So I'm finding this book to be an excellent and invaluable resource for a Westerner learning how to prepare the Indian vegetarian dishes I'm growing to love!
Great way of eat healthy
This was an enjoyable read. Just not what I was looking for
Cooking foods of India, in an American kitchen can be quite an interesting journey. This book truly a great book to have. The recipes are easy to follow, and they taste great!!! Highly recommend this book!!!
One of my favorite cookbooks. Simple and easy to follow.
I am not a vegetarian, but I like to explore vegetarian cookbooks because attention is usually paid to making bland foods, like rice or vegetables, really tasty! Since I happen to love Indian cuisine, this title definitely pricked my interest. This chef wrote with Americans in mind. For example, she explains that "vegetable curries" means cooking veggies with *various* spices, not just curry powder! Thank you for clearing up my ignorance, Vasantha! This author's goal seems to be how can I really bring out the best in these vegetables, or rice, or soups, or breads? (unnamed)'s "Vegetarian Rice Cuisine", on the other hand, seems to be how can I make so and so dish, but with rice? So, I try his tomato soup thickened with....you guessed it, white rice and water as the broth, and it was BLAH! Do you see the difference in approaches to vegetarian cookbooks? This one is great. The other one I mentioned was bad. (less)
I love Indian food and have thus far relied on the excellent local Indian restaurants (other than a mix or two from the Indian grocery). This is just the book I was looking for! Will I make everything in it? Nah. But I certainly will enjoy many of the simpler dishes at home from now on. Yeah, I'm making my own korma and naan when I'm in the mood. I'm tired of plain old American lentil soup and am dressing up all my beans Indian style from now on. Most are very simple - once you know how! And the author explains how very clearly with both love and passion. A big plus is that she lists substitutions for hard to find ingredients. What's not to love? I am definitely going to give the various Salad and Veggie dishes (in combos I never thought of before) a go. An altogether excellent cookbook. While I read this as a library book, I'll have to buy the hard copy for a home cook book. While I don't mind writing down 2-3 recipes, this book contains just too many recipes that I want to try. My thanks to the author!Regional Indian Recipes from Bangalore, Southern India. Having visited Chennai (Madras) in Southern India for a month and traveled in a 4 hour radius of the city - I found each area had their own take on pretty much every recipe. Just like here in the USA where every family has their own favorite version of turkey filling or stuffing for Thanksgiving. Doesn't make it right or wrong - just different. So play with the recipes til they suit you. And of course as a North American, while I enjoy authentic Indian cuisine, I'm totally good with Americanized recipes too. Especially when I am serving less adventurous company.
I ran across this book in the library and, after trying it out, decided that I need to own it. It's terrific for those of us looking for quite simple and convenient recipes with an Indian flair. The author's presumption is that you are a busy American who likes tasty food and that, while you're probably used to cooking with cumin, mustard seed, cayenne, cardamom, coriander, etc (she tells you how to make a nice garam masala), you probably don't keep ghee in your fridge and would have a hard time locating other Indian ingredients like kokum or tamarinds or rose petal essences. I mention this because I see that another reviewer laments that the book features "Americanized" Indian recipes. I do not understand what more the author could have done to make it clear that this was **precisely** her intention! Please note, the book's title is NOT "Authentic Indian Cuisine for Experienced South-Asian Chefs". Its accessible recipes are specifically designed for an unassuming "American Kitchen."
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