No one can get more flavour out of vegetables like those from Indian cuisine - and this book doesn't fail to impress. Indian vegetarian food is perhaps the most flavourful, the most nutritionally balanced, and the most varied in the entire world”, so begins Madhur Jaffrey’s vegetarian follow-up to her bestselling cookbook, Curry Easy. So if there are enough sales of the english version, some publisher there who can do translations usually asks for rights to translate from my US publisher. We also use them to help detect unauthorized access or activity that violate our terms of service, as well as to analyze site traffic and performance for our own site improvement efforts.

Madhur Jaffrey’s “Everyday Carrots and Peas” involves heating some cumin in oil in a skillet, adding the carrots and peas, then after a brief stir fry adding ground coriander, turmeric, chili powder, and salt, then cook till tender. It is true that this is far from the first Indian cookbook to hone in on the plant-based cookbook trend.For example: the oven roasting technique that some recipes use is a great alternative to roasting the vegetable in the traditional, laborious way; especially if you are trying to cook while balancing multiple other priorities in a given day. Familiar names from the world of Indian cooking such as Madhur Jaffrey and Chetna Makan have written must-reads, but there's new up and coming voices, too. Most of the recipes are not outrageously difficult, but many are rather time-consuming and/or require forward planning due to the need to soak certain ingredients for an extended period. I have been cooking so many of your recipes, I am vegetarian and have lots of vegetarian/vegan and gluten intolerant friends, and, I LOVE to cook.

I am mostly commenting from the perspective of a home cook who is always looking for new, delicious, versatile recipes — especially vegetarian ones. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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.

Don’t be put off if the okra becomes glutinous during cooking — I saw the strands of gluey substance form and almost threw the dish out because I can’t stand slimy okra, but I stuck to the recipe and cooked it for the full cooking time, and by the end the okra had dried up and the dish was not gluey. Featuring sections such as First-Timer Recipes and Kid-Friendly cooking this is the perfect cookbook for the novice Indian cook who wants to get their whole family involved in meal prep. If you want to cook more vegetarian food without compromising on flavour, this book is just what you need. You cut the raw cauliflower into florets and toss them with lemon juice, spices and herbs and let them marinate for a couple hours (that was a new technique to me -- marinating raw cauliflower before roasting it). We loved this one, it’s a beautiful golden dal with dark green spinach mixed in, topped with flavorful oil.

In this case, the photography offers helpful examples of how you could combine various recipes from the book to make a full Indian meal.

Some of the recipes are vegan versions of restaurant favorites, and some are for foods I have never heard of before, but quickly became favorites. Kashmiri food is hugely varied, with influences from central Asian, Afghan, Persian and Mughal cooking.