Chetna's Healthy Indian: Vegetarian: Everyday Veg and Vegan Feasts Effortlessly Good for You

by Chetna Makan

Overview

Over 80 delicious, Indian influenced, nutritious vegetarian recipes packed with flavor

Chetna's Healthy Indian Vegetarian is a celebration of Indian food at its best; fresh, vibrant and supremely delicious.


With over 80 delicious recipes that vegetarian and even the most dedicated of meateaters will enjoy, Chetna shows just how creative you can be with even the most humble vegetable. This book is packed with flavor and innovative ideas yet easy and accessible for home cooks.


Recipes include:


Samphire and carom seeds pakoras
Red lentils and roasted cauliflower soup
Whole green chilli curry in a gram flour yogurt sauce
Zucchini kofta curry
Coconut and chana dal stuffed parathas
Cashew nut paneer rice
Chocolate coconut laddos
Cardamom and almond bake

Product Details

ISBN-13:	9781784726621
Publisher:	Octopus Books
Publication date:	06/30/2020
Pages:	208
Sales rank:	679,784
Product dimensions:	7.70(w) x 9.30(h) x 0.90(d)

About the Author

Chetna Makan was born in Jabalpur, an ancient city in central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2003. Chetna reached the semi-final of The Great British Baking Show in 2014, and her first book, The Cardamom Trail, is a celebration of baking with Indian flavours. She has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for food.

Table of Contents

Introduction 6

FAQs 10

A Pulse Primer 11

Pulses 12

Soups & Starters 14

Snacks & Canapés 38

Sabji 62

Lentils, Peas & Beans 90

Curries 110

Rice & Roti 138

Raita & Chutney 166

Sweets 186

UK/US Glossary 202

Index 204

Acknowledgements 208

Editorial Reviews

04/20/2020

Makan, the Mumbai-born Great British Baking Show 2014 finalist, follows Chetna’s Healthy Indian with this savory collection of vegetarian dishes. Its emphasis is on simplicity, and Makan has cast a wide net to include recipes from friends and places throughout India. A pantry of a dozen easy-to-find legumes (black-eyed peas, green lentils, mung beans), spices, and basic ingredients (rapeseed oil, potatoes, onions, red chillies) can build substantial and satisfying menus, as she proves with a litany of dishes, among them paneer-stuffed potato snacks and a creamy mushroom cashew curry. Many recipes come together in a single pan, and Makan shows how a 20-minute simmer of tomato puree, chili-garlic sauce, and yogurt can marry a mix of green beans, potato, carrot, and cauliflower, or whatever’s on hand. Doughs remain Makan’s first love in the kitchen, evident in the chapter of dramatically colored beet chapatti and packwaan, the crispy Indian flatbreads, which she bakes instead of frying. Makan’s enthusiasm shines through in the book’s pages, which are semigloss to handle the inevitable oil spatters from popping mustard seeds. This is an excellent introduction to Indian vegetarian cooking. (June)

Publishers Weekly

06/01/2020

Popular cookbook author Makan follows up the best-selling Chetna's Healthy Indian with a stellar collection of vegetarian Indian recipes. The book features soups, salads, snacks and starters, curries, sabji, roti, raitas, chutneys, and a handful of desserts, many of which can be made vegan. Makan is particularly passionate about encouraging home cooks to embrace a wide variety of pulses, including lentils, beans, and peas, and offers a handy visual guide to the many different pulses featured in the book. As in her previous cookbooks, Makan strives to maximize the nutrition and health benefits of every dish, often reducing or omitting ghee and oil, using whole grain flours, and baking instead of frying. The recipes' short ingredient lists and uncomplicated culinary methods are evidence of their workaday origins. Despite their simplicity, however, they never compromise on flavor and enjoyment, continually offering novel ingredient combinations, vibrant color, and flexible serving options. VERDICT Makan's steady and reassuring guidance makes this a valuable resource for all home cooks, vegetarian or not, looking to expand their repertoire of contemporary Indian dishes; highly recommended.—Kelsy Peterson, Forest Hill Coll., Melbourne, Australia

Library Journal