Zusatztext An IACP Cookbook Award Winner • A James Beard Foundation Book Award nominee • A Washington Post , Houston Chronicle , Publishers Weekly , and Library Journal Best Cookbook of the Year Madhur Jaffrey manages to capture both the sheer vastness and variety of India, at the same time producing recipes which are easy and quick to prepare. Pulling off these two very different thingsconveying how much history and variety exists in all the various Indian cuisines while making them so accessible to the home cookis mighty impressive. Yotam Ottolenghi "Madhur Jaffrey has traveled extensively through India to bring you a book of epic proportions. Vegetarian India will open your palate and mind. Within these pages, Madhur offers an approachable way to take on Indian cookery; and by following her voice, you can turn the humble vegetable into an amazing feast. April Bloomfield Madhur Jaffrey is a culinary treasure and no one knows more about Indian cooking than she does. The recipes in Vegetarian India got me more excited than meat. Aasif Mandvi "Jaffrey's book does a great service by showcasing the diversity of vegetable-based cuisine in India and is guaranteed to introduce even the most well-versed non-Indian (or Indian!) cook to new techniques, ingredients, or regional variations." Food52 Jaffrey explores vegetarian cooking in India through regional and modern dishes, presenting uncomplicated recipes with flavor and history. Recipes and notes share a precision and detail that can come only from Jaffrey's sheer love and desire to share her life lessons through food. Milwaukee Journal Sentinel The world's best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook. The Washington Post Vegetarians make up a huge percentage of the population of India, and . . . have produced some of the most flavorful, delicious cuisines on the planet. Who better than Madhur Jaffrey, Indian cookbook author extraordinaire and the recipient of an astounding seven James Beard Awards, to chronicle their home cooking? In her new cookbook, Vegetarian India , Jaffrey shares her travels throughout India, as well as recipes for the diverse foods she encounters along the way. These recipeswhich are inspired by the vegetarian home cooks of Indiaare simple in execution but incredibly complex in flavor. Epicurious Informationen zum Autor MADHUR JAFFREY is the author of many previous cookbooksseven of which have won James Beard Awardsand was named to the Who's Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE from Queen Elizabeth II for her services to drama and promoting the appreciation of Indian food and culture. She is also an award-winning actress, having won the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit. She lives in New York City. Klappentext No one knows Indian food like Madhur Jaffrey. For more than forty years, the "godmother of Indian cooking" (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award-winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering thei...

Autorentext

MADHUR JAFFREY **is the author of many previous cookbooks—seven of which have won James Beard Awards—and was named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is the recipient of an honorary CBE from Queen Elizabeth II for her services to drama and promoting the appreciation of Indian food and culture. She is also an award-winning actress, having won the Silver Bear for Best Actress at the Berlin Film Festival, with numerous major motion pictures to her credit. She lives in New York City.

Klappentext

No one knows Indian food like Madhur Jaffrey. For more than forty years, the "godmother of Indian cooking" (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award-winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes-and many more for beans, grains, and breads-in their own kitchens.

With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey's own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.

Zusammenfassung
*The “queen of Indian cooking” (Saveur*) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

“The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post
**
Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties.

From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens.

With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.

Leseprobe
red pepper and tomato soup
lal shimla mirch aur tamatar ka soup

1 cup moong dal (skinned and split mung beans)
4 tablespoons olive or peanut oil
1 medium onion (about 5 …