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TitleVegan Richa's Indian Kitchen : Traditional and Creative Recipes for the Home Cook
Author
LanguageEnglish
File Size21.9 MB
Total Pages445
Table of Contents
                            Title Page
Dedication
Contents
Preface
Introduction
One: My Vegan Indian Kitchen
	Where to Begin
	The Spices of Indian Cooking
	Dals: Lentils, Peas, Beans
	Grains and Flours
	Fresh Ingredients
	Grocery List
	Tools of the Trade
	Cooking Indian Food
	Tempering Spices in Oil
	Soaking and Cooking Times for Dals and Beans
	Recipe Cooking Time Notations
	Recipe Symbols for Dietary Needs
Two: Breakfast
	Savory Pan-Fried French Toast | Bread Pakora
	Spicy South Indian Tofu Scramble
	Mom’s Chickpea Flour Pancakes | Chilla/Pudla
	Savory Oats Hash | Kanda Poha
	Indian Spiced Milk Tea | Masala Chai
Three: Small Plates and Snacks
	Spicy Baked Cauliflower Florets | Gobi 65
	Baked Potato Samosas
	Street-Style Tempeh Wraps | Tirka Kathi Rolls
	Mashed Potato Fritters | Aloo Bonda
	Potato Quinoa Patties | Aloo Tirri
	Savory Split Pea and Rice Zucchini Cakes | Gujarati Handvo
	Sweet and Spicy Baked Cauliflower | Gobi Manchurian
	Spiced Roasted Tofu and Vegetables | Tandoori Tirka
	Onion Chile Fritters | Pakora
	Mom’s Veggie Potato Cutlets | Vegetable Tirri
	Mashed Spiced Vegetables with Dinner Rolls | Pav Bhaji
	Black Gram Fritters | Medu Vada
	Biscuits
Four: Sides and Dry Vegetable Curries
	Dad’s Favorite Cauliflower Potatoes | Gobi Aloo
	Eggplant with Cumin and Nigella Seeds | Baigan Patiala
	Roasted Cauliflower and Radish
	Mom’s Okra and Onion Stir-Fry | Pyaaz Waali Bhindi
	Potatoes and Greens Stir-Fry | Aloo Saag
	Cauliflower and Potatoes with Pickle Spices | Achari Gobi Aloo
	Sweet and Sour Pumpkin | Khatta Meetha Raddu
	Cauliflower and Carrots with Mustard Seeds | Gobi Gajar Poriyal
	Spiced Cabbage Potatoes | Patta-Gobi Aloo Subzi
	Cauliflower and Peas in Spicy Curry | Gobi Mutter Masala
	Okra in Sesame Coconut Sauce | Bhindi Masala
	Cauliflower, Carrots, and Peas in Coconut Poppy Seed Curry | Gobi Gajar Mutter Kurma
	Bell Peppers and Peas with Chickpea Flour | Shimla Mirch Mutter Zunra
	Mashed Spiced Eggplant | My Weerday Baigan Bharta
	Assamese Greens and Potatoes | Xaar Bhaji
	Cauliflower and Yellow Lentils in Mint Cilantro Sauce | Hyderabadi Gobi Mung
	Maasi’s Nepali Potatoes | Nepali Aloo
	Mushrooms and Greens | Kadhai Kumbh Palak
	Cauliflower and Peas in Cilantro Onion Sauce | Gobi Mutter Reema
	Mild Peppers in Peanut Coconut Sauce | Mirch Ra Salan
	Masala Potatoes for Dosas | Masala Aloo
	Easy Curried Green Beans
	Cabbage with Mustard Seeds and Coconut | Cabbage Thoran
	Potato Tomato Curry | Aloo Tamatar Subzi
	Cumin-Scented Rice with Peas and Onions | Mom’s Pea Pulao
	Rice with Vegetables, Tomato, and Spices | Tava Pulao
Five: Dals – Lentils and Beans
	Red Lentil Soup | Restaurant-Style Masoor Dal Tadka
	Yellow Lentils with Spinach | Sookhi Mung Palak
	Brown Chickpea Curry | Kala Chana Masala
	Masala Lentils | Sabut Masoor
	Any Bean Curry
	Split Pea Soup with Potatoes | Odia Buta Dali Alu Tarkari
	Sweet and Sour Split Pea Soup | Gujarati Surati Dal
	Chickpea Curry | Chana Masala
	Black Gram Lentils in Tomato Sauce | Dal Bukhara
	Winter Split Pea Soup with Ginger | Kashmiri Dal
	Split Pea and Bean Soup | Mixed Dal Fry
	Bengali Red Lentil Soup | Masoor Seddho
	Curried Mung Beans | Sabut Mung
	Split Peas with Coconut, Sesame, and Tamarind | Maharashtrian Amti
	Peas in Coconut Curry
	Sprouted Mung Bean Curry with Dinner Rolls | Misal Pav
	South Indian Split Pea Stew with Veggies | Sambhar
	Creamy Black Gram and Kidney Bean Curry | Dal Makhani
	Butternut Coconut Red Lentil Curry | Masoor Aur Kaddu Ki Dal
	South Indian Chickpea Eggplant Stew
	Lentils and Green Beans | Barbatti Waali Sabut Masoor
	Kidney Bean Curry | Rajma
Six: One-Pot Meals and Casseroles
	Chickpea Spinach Stew with Lentils and Quinoa
	Lightly Spiced Yellow Lentils and Rice | Mung Dal Khichdi (Kitcharl)
	Makhani Vegetable Pot Pie
	Spinach Rice and Black-Eyed Peas | Lobhia Palak Pulao
	Red Lentil Tomato Pulao
	Yellow Lentil Rice and Chard | Mung Dal Chawal Biryani
Seven: Main Dishes
	Tofu in Velvetty Pepita Poppy Seed Sauce | Tofu Pasanda
	Royal Tofu and Cashews | Shahi “Paneer”
	Goan Tempeh Curry
	Potato Veggie Balls in Garlic Fenugreek Sauce | Lasooni Methi Kofte
	Butter Seitan Curry | Seitan Makhani
	Rainbow Chard and Peas in Creamy Sauce | Chard Malai Mutter
	Tofu in Spinach Curry | Palak Tofu
	Vegetables in Luxurious Royal Sauce | Restaurant-Style | Navratan Korma
	Vegetables and Nuts in Luxurious White Sauce Navratan Korma
	Tempeh Tikka Masala
	Whole Roasted Cauliflower with Makhani Gravy | Gobi Musallam
	Chickpea Tofu in Spicy Madras Sauce | Tofu Madras Chile Masala
	Vegetables in Smoky Tomato Sauce | Vegetable Jalfrezi
	Chicken-Free Balti
	Vegan Paneer and Spinach in Tomato Sauce | Kadhai Vegan Paneer Palak
	Mushrooms and Peas in Spicy Coconut Sauce | Mushroom Mutter Chettinad
	Andhra-Style Tempeh Curry
	Chickpeas in Spicy Sorghum Sauce | Savji Chickpeas
	Tempeh in Onion Sauce | Tempeh Do Pyaaza
	Cabbage Kofta in Creamy Tomato Sauce | Patta-Gobi Ke Kofte
	Veggie Balls in Manchurian Sauce | Vegetable Manchurian
Eight: Flatbreads
	Puffy Restaurant-Style Naan
	Avocado Naan
	Baked Chickpea Flour Naan
	Gluten-Free Oat Naan
	Wheat Flatbreads | Roti, Chapati, And Phulka
	Gluten-Free Chia Flatbreads | Phulkas, Rotis
	Vegetable-Stuffed Parathas
	30-Minute Rice Dosas
	South Indian Lentil and Rice Dosas
Nine: Desserts
	Sweet Chickpea Flour Balls | Besan Ladoo
	Cashew Fudge | Kaju Katli
	Pistachio Cardamom Cookies | Nan Khatai
	Saffron Cream Popsicles | Kesar Kulfi
	Pistachio Almond Ice Cream | Pista Kulfi
	Doughnuts Soaked in Sugar Syrup | Gulab Jamun
	Gluten-Free Gulab Jamun
	Fudgy Coconut Balls | Nariyal Ladoo
	South Indian Chickpea Flour Fudge | Mysore Pak
	Grain-Flour Spoon Fudge | Atte Ka Halwa
	Fudgy Cardamom Squares | Vegan Kalakand
	Carrot Halwa | Gajar Ka Halwa
	Steamed Yogurt Dessert | Bhapa Doi
	Pistachio Spoon Fudge | Pistachio Halwa
	Saffron Cream Fudge | Malai Peda
	Bengali Saffron Cheese Dessert | Sandesh
	Spongy Balls in Saffron Cream | Rasmalai
Ten: Chutneys, Spice Blends, and Basics
	Chile Garlic Coconut Chutney
	Mint Cilantro Chile Chutney
	Quick Tamarind Date Chutney
	Garam Masala
	Tandoori Masala
	Sambhar Powder
	Chaat Masala
	Bengali Five-Spice Blend | Panch Phoron
	Indian Chai Spice | Chai Masala
	Pav Bhaji Masala
	Chickpea Tofu
	Non-Dairy Yogurt
	Raita
	Steamed Tempeh
	Cashew Cream
	Vegan Paneer
	3G Paste
Resources
	Cuisines of India
	Recipes by Region
	Where to Buy Ingredients
	Acknowledgements
	Author Bio
Index
                        
Document Text Contents
Page 2

What they’re saying about Vegan Richa’s Indian
Kitchen Richa Hingle’s first cookbook is nothing short
of phenomenal. The software developer-turned-
blogger sensation brings Indian cooking to the

modern kitchen by simplifying traditional recipes,
demystifying spices and pantry staples, and creating
healthy versions of classic dishes. Whether you have a
love affair with Indian food or are new to the flavors
of one of the world’s great cuisines, you will be

dazzled by Richa’s recipes and accessible style. Her
Mango Curry Tofu, Street Style Tempeh Wraps, and
Sweet and Sour Pumpkin have all become instant hits
in my home—and I can’t wait to keep cooking from
one of the best cookbooks on Indian food (vegan or
not) I’ve ever seen. —Colleen Holland, co-founder of

VegNews Magazine

660 Curries

Vegan Without Borders, Vegan Planet

wow

Page 222

Creamy Black Gram and Kidney Bean Curry
Dal Makhani

Prep: 15 minutes (+4 hour soak) | Active: 20 minutes | Inactive: 45
minutes | Serves 4

SF GF

Dal Makhani is a creamy, rich, and comforting dal. It is one of the more popular dals, along with
Dal Tadka. The prep and cook time for this dal is a bit longer than for others. It is usually made from
scratch with dried black gram and dried kidney beans which are soaked overnight, then pressure
cooked, and then simmered for an hour or longer. Because of the time involved, this hearty dal is
usually made for special occasions. Serve with roti or naan flatbread, or rice pilaf or other cooked
grains such as quinoa or millet. The recipe is written for black gram (whole urad) which will give it
an authentic flavor. If these are unavailable, you may use green mung beans or brown lentils, but use
less water.

LENTILS:
1 cup dried whole black gram (whole urad), washed, soaked 4 hour or overnight, drained 3 to 4
cups water (use 3 cups for brown lentils)

1 cup cooked kidney beans

1 teaspoon salt, or to taste
1/2 teaspoon cayenne
THE TEMPERING:
2 teaspoons safflower or other neutral oil

1 teaspoon cumin seeds

2 to 3 green chiles, finely chopped (remove seeds to reduce heat) 1 (1-inch) knob of ginger, finely
chopped 6 cloves garlic, finely chopped

1 medium onion, chopped (1 cup)
1/8 teaspoon asafetida (omit to make gluten-free) 2 medium tomatoes, chopped (1 1/2 cups) 1/2
teaspoon ground turmeric

1 teaspoon Garam Masala (here) 1 tablespoon dried fenugreek leaves, or 1/2 teaspoon fenugreek
seeds 1/4 cup cashew milk or 1/3 cup almond milk 1 tablespoon vegan butter, for garnish 1/4 cup
chopped cilantro, for garnish 1. Lentils: Combine the lentils in a saucepan with 3 cups of water.
Cover and cook over medium heat for 30 minutes. If the water threatens to boil over, open the

Page 223

cover a crack. Add the cooked kidney beans, salt, and cayenne. Reduce heat to low and continue
to simmer. Add more water if needed.

2. The tempering:

3.

4.

Pressure Cooker:

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