 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
* ¼ tsp cayenne pepper
* ½ tsp sugar
* 1 pinch asafoetida
Chop the washed and drained spinach leaves into small pieces. Heat the ghee in a saucepan over medium heat and fry the powdered spices. Put the chopped spinach into the saucepan with 3 tablespoons of water. Cover, and cook gently until the spinach is tender. This should take about 10 minutes. Now fold in the cream and the cubes of paneer. Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes. Serve paneer sak as a main dish with rice or hot chapatis or both.
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