Indian Vegetarian Cooking

"A remarkably skillful job of bringing authentic Indian flavors to the American kitchen."--David Rosegarten, author of The Dean & Deluca Cookbook and host of Taste (TV Food Network)

Recipes include:

- Cucumber Pirogue
- Spicy Potato Soup
- Fruit Salad with Yogurt Cheese Dressing
- Saut ed Eggplant and Bell Pepper Curry
- Spinach with Homemade Cheese (Saag Paneer)
- Mixed Vegetable Korma (Navarathna Korma)
-Rice Pilaf with Cashews, Black Pepper, and Coconut
- Vegetable Biryani
- Basic Toovar Dal
- Spicy Black-eyed Pea Curry
- Chapatis (Whole Wheat Flat Breads)
- Parathas (Whole Wheat Flaky Griddle Breads)
- Aloo Parathas (Potato-stuffed Breads)
- Masala Dosa
- Rava Idli
- Minty Yogurt Drink
- Sweet Vermicelli Pudding
- Almond Milk Fudge

and more

"Vasantha Prasad's book is a must-read for anyone who loves healthy Indian vegetarian fare. Her recipes are wonderful and use all five of the senses "--Nina Griscom, co-host of Dining Around (TV Food Network)

Author: Vasantha Prasad
Publisher: Random House
Published: 10/01/1998
Pages: 272
Binding Type: Paperback
Weight: 0.89lbs
Size: 9.02h x 6.26w x 0.68d
ISBN13: 9780679764380
ISBN10: 0679764380
BISAC Categories:
- Cooking | Regional & Ethnic | Indian & South Asian
- Cooking | Vegetarian

About the Author
Vasantha Prasad was born in Bangalore, India, and developed a passion for vegetarian cooking in her late teens.
Growing up in a country renowned for its exotic spices and wide variety of vegetables,
not to mention age-old family culinary secrets, she learned to prepare healthful and tasty vegetarian delights.
She came to the United States in 1972 and now lives in Mamaroneck, New York, with her family.