The Indian Vegan Kitchen (48 page)
Read The Indian Vegan Kitchen Online
Authors: Madhu Gadia
Creamy Vegetable Stew
(Subji Korma)
(Subji Korma)
Curried Mushrooms and Peas
(Khumb-Matar)
(Khumb-Matar)
Curried Onions
(Pyaj Ki Subji)
(Pyaj Ki Subji)
Curried Potatoes
(Sukhe-Aloo)
(Sukhe-Aloo)
curry sauce, vegetables in
(tari subji)
(tari subji)
Dal-Vegetable Stew
(Dhan-Saak)
(Dhan-Saak)
fresh, frozen, or canned
Green Beans and Potatoes
(Sem-Aloo)
(Sem-Aloo)
Green Pepper Crumble
(Besan Wali Shimla Mirch)
(Besan Wali Shimla Mirch)
Grilled Corn
(Bhutta)
(Bhutta)
Grilled Vegetables
(Bhuni Subji)
(Bhuni Subji)
Kohlrabi
(Ganth Gobhi)
(Ganth Gobhi)
Lentil-Vegetable Soup
(Masoor-Subji Soup)
(Masoor-Subji Soup)
Madras Potatoes
(Madrasi Aloo)
(Madrasi Aloo)
Mashed Eggplant
(Baingan Bharta)
(Baingan Bharta)
Mixed Greens
(Punjabi Saag)
(Punjabi Saag)
Mixed Vegetable Fritters
(Subji-Pakora)
(Subji-Pakora)
Mixed Vegetable Stuffed Pastries
(Subji Samosa)
(Subji Samosa)
nutrients in
Okra and Onions
(Bhindi-Pyaj)
(Bhindi-Pyaj)
pan for cooking
Plantain Stew
(Kele Ka Kootu)
(Kele Ka Kootu)
Potato Stew
(Lipte Aloo)
(Lipte Aloo)
preparation methods
Quick Vegetable Pastries
(Samosa Puffs
)
(Samosa Puffs
)
Seasoned Zucchini
(Sukhi Lauki)
(Sukhi Lauki)
Snow Peas
(Matar-Chilke Ki Subji)
(Matar-Chilke Ki Subji)
Stuffed Baby Eggplant
(Bharva Chote Baingun)
(Bharva Chote Baingun)
Stuffed Banana Peppers
(Besan Bhari Mirch)
(Besan Bhari Mirch)
Stuffed Bitter Melons
(Bharva Karele)
(Bharva Karele)
Stuffed Cauliflower
(Bharva Gobhi)
(Bharva Gobhi)
Stuffed Okra
(Bharva Bhindi)
(Bharva Bhindi)
Veggie Noodles
(Savai Uppama)
(Savai Uppama)
Veggie Sloppy Joe Sandwiches
(Pav-Bhaji)
(Pav-Bhaji)
Veggie Wrap
(Roti-Subji Roll)
(Roti-Subji Roll)
See also
chutneys; salads;
specific vegetables
chutneys; salads;
specific vegetables
vegetarian diet.
See
Indian vegetarian diet
See
Indian vegetarian diet
Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association
Vegetarian Nutrition Resource List
Vegetarian Resource Group, The
vitamins, minerals, and phytonutrients
antioxidants
B vitamins
calcium
enriched vs. fortified foods
fortified foods
iron
megadoses, avoiding
minerals
phytonutrients
superfoods
supplements
vitamin A
vitamin B12 (cobalamin)
vitamin C
vitamin D (sunshine vitamin)
vitamin E
vitamin K
zinc
See also
Indian vegetarian
Indian vegetarian
volatile oils in spices
washed dal
(dhulli dal)
(dhulli dal)
weight and protein needed
weight-bearing exercises
wheat allergy
wheat flatbread
white whole wheat flour (chapatti, roti-atta)
whole black bengal gram
(kalla chana)
(kalla chana)
whole urad dal
(sabut urad)
(sabut urad)
whole vs. ground spices
whole wheat
Whole Wheat Cookies
(Atte-Ke Biscuits)
(Atte-Ke Biscuits)
Whole Wheat Crackers
(Atte Ki Matri)
(Atte Ki Matri)
whole wheat flour
wok
(karahi)
(karahi)
yeast flakes
yellow split peas
yogurt
Cucumber-Yogurt Sauce
(Kheere Ka Raita)
(Kheere Ka Raita)
Mango Yogurt Drink
(Aam Lassi)
(Aam Lassi)
yogurt dish
(raita)
(raita)
yogurt drink
(lassi)
(lassi)
See also
soy products
soy products
zinc
Zoroastrians (Parsis)
zucchini
Buckwheat-Zucchini Pancakes
(Kuttu Cheele)
(Kuttu Cheele)
Seasoned Zucchini
(Sukhi Lauki)
(Sukhi Lauki)
Sorghum-Zucchini Cakes
(Muthia)
(Muthia)
Zucchini-Tomato Dal
(Torai-Tamatar Dal)
(Torai-Tamatar Dal)
Measurements and Conversions
F
OR ALL PRACTICAL
purposes, if you use an 8-ounce (240-milliliter) cup and a standard set of measuring spoons to measure the ingredients in this book, you will be able to duplicate the recipes with ease. Some basic measurements and metric conversions are listed below:
OR ALL PRACTICAL
purposes, if you use an 8-ounce (240-milliliter) cup and a standard set of measuring spoons to measure the ingredients in this book, you will be able to duplicate the recipes with ease. Some basic measurements and metric conversions are listed below:
About the Author
Born in India, Madhu Gadia, M.S., R.D., is a registered dietician and the author of
New Indian Home Cooking
. She lives with her husband in Ames, Iowa.
New Indian Home Cooking
. She lives with her husband in Ames, Iowa.
Madhu is a leading authority on Indian cooking and a nutrition consultant, writer, and speaker. She teaches the art and science of Indian cuisine around the country. She has been a guest on TV cooking shows and has written numerous articles for consumer magazines such as
Diabetic Living
,
Vegetarian Journal
, and
Diet
. She has given several presentations and has been a guest on radio both as a nutrition expert and an author.
Diabetic Living
,
Vegetarian Journal
, and
Diet
. She has given several presentations and has been a guest on radio both as a nutrition expert and an author.
With her health and cooking experience, Madhu has been able to combine the exotic and alluring tastes of India with the health and practical demands of today’s lifestyle. Her expertise lies in homestyle, healthy, and authentic Indian cooking. She emphasizes that healthy and tasty foods go hand in hand. For more information, see
www.cuisineofindia.com
.
www.cuisineofindia.com
.
1
Papad can be roasted in two different ways.
2
Use 1 cup frozen peas and carrots instead of peas and fresh carrots.
3
Pav-Bhaji Masala:
Most Indian grocery stores now carry prepared
pav-bhaji
masala. If desired, substitute 1 tablespoon ground coriander, ¼ -½ teaspoon cayenne pepper, 1 teaspoon
amchur
, and 1½ teaspoons garam masala for the
pav-bhaji
masala.
Most Indian grocery stores now carry prepared
pav-bhaji
masala. If desired, substitute 1 tablespoon ground coriander, ¼ -½ teaspoon cayenne pepper, 1 teaspoon
amchur
, and 1½ teaspoons garam masala for the
pav-bhaji
masala.
4
An
idli
container is a gadget especially made for
idlies
. It comes in a stack of 3 to 4 trays with 4 concave dips in each tray, making 12 to 16
idlies
at a time. The container has several holes to allow steam to pass through, which evenly steams the
idlies
. It may or may not come with its steaming pot. Find a large pot with lid that will comfortably hold the
idli
container with about 1 inch extra room above the top knob.
idli
container is a gadget especially made for
idlies
. It comes in a stack of 3 to 4 trays with 4 concave dips in each tray, making 12 to 16
idlies
at a time. The container has several holes to allow steam to pass through, which evenly steams the
idlies
. It may or may not come with its steaming pot. Find a large pot with lid that will comfortably hold the
idli
container with about 1 inch extra room above the top knob.
5
Substitute 1 cup frozen peas and carrots for the fresh peas and carrots.
6
If you’re using
jawar
flour from an Indian store, it is very fine. Use tap water. If you’re using sorghum flour from a supermarket, it is slightly coarser, so use hot water.
jawar
flour from an Indian store, it is very fine. Use tap water. If you’re using sorghum flour from a supermarket, it is slightly coarser, so use hot water.
7
If you’re using millet flour from an Indian grocery store, it is ground very fine; use tap water. If you’re using millet flour from a regular grocery store, it tends to be coarser, so use hot water.
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