Besan ladoo: Besan ladoo is a very popular Indian sweet made during festivals and special occasions. It is made with three main ingredients – besan (gram flour), ghee, and sugar. Vegetarian Thali 13 Matar paneer: Easy and delicious matar paneer is a popular North Indian curry made with cottage cheese and peas. My version of mutter paneer is very easy to make and uses minimal spices. Kalakand: This Indian-style fudge is made using milk, paneer, and sugar as the main ingredients. Vegetarian Thali 11 Okra fry: This simple side dish is made by sauteing okra or bhindi in a little bit of oil and seasoning it with salt.

Manali Singh shows that traditional, authentic Indian dishes don’t have to be time consuming or tedious. Her easy steps are genius.”―Asha Shivakumar creator of Food Fashion Party and author of Masala & Meatballs Bombay potatoes: Crispy from the outside, and soft inside, these Bombay potatoes are so delicious and bursting with flavors. They are so easy to make and are ready in under 30 minutes.Mango kulfi: Mango kulfi is rich and creamy Indian-style mango ice cream. Made using mango puree, evaporated milk, and condensed milk, and flavored with cardamom, this kulfi is the best summer dessert. Vegetarian Thali 2 Almond halwa: Badam halwa or almond halwa is a rich and decadent dessert made with almonds, milk, and sugar. Vegetarian Thali 9 Capsicum masala: This easy side dish is made using bell peppers that are simmered in a peanut-coconut masala sauce. Vermicelli kheer: Easy, delicious, and fuss-free semiya payasam made in an Instant Pot. This easy version of authentic vermicelli kheer is dump-and-go, ready in 20 minutes, and needs no monitoring. Perfect for festivals and gatherings. Vegetarian Thali 5 This cookbook comes with detailed nutritional analysis, history, and an overview of variations for all the dishes together with tips on how to serve each one. This information can be invaluable for any vegan or vegetarian.

If you could only have one cookbook, this is the one I would choose. It's easily my favorite, and without a doubt the definitive resource on Indian food for vegetarians. Since I am a vegetarian, I don't miss the meat dishes, but even before I gave up meat I loved the breadth of cuisine covered in this weighty tome. Preeti Waas is the owner of Cheeni Indian Food Emporium in Raleigh, North Carolina. She was also named a 2023 James Beard Award semifinalist for Best Chef: Southeast.Dill leaves stir-fry: Also called sabbasige soppu, dill leaves are chopped and seasoned with spices. A small amount of cooked toor dal is also added to this dish. It would be great to start your day with the spicy tofu scramble, get some quinoa patties at lunchtime, and round off the day with the Goan tempeh curry. If you have a sweet tooth, the fudgy coconut balls are a perfect treat, while the exotic taste of the saffron cream popsicle will give you a truly Indian vegetarian experience. India is divided into 36 states and territories, each with its own sub-regions that offer unique dishes and flavors, which is to say it's impossible to summarize in just a few paragraphs. But there are some commonalities. Dry fruits laddu: Dry fruits laddu is healthy and wholesome Indian-style energy balls made using assorted nuts, raisins, and dates. They are very easy to make and are refined sugar-free. Vegetarian Thali 7

Additionally, the book is full of exacting, step-by-step instructions, illustrated with clear line drawings. Thanks to these fine instructions, I have fearlessly and successfully made all kinds of things (for example ghee) from scratch that I might otherwise have been intimidated to try. Manali has mastered the art of Indian cooking, making it easy for her readers to cook fresh, delicious homemade Indian food. This is a cookbook you’ll want to have on your shelf!” ―Sapana Chandra creator of Real + Vibrant Besan ladoo: Besan ladoo is a very popular Indian sweet made during festivals and special occasions. It is made with three main ingredients – besan (gram flour), ghee, and sugar. Vegetarian Thali 10 Kaumudi Marathé, who wrote "The Essential Marathi Cookbook," says this other tome from the same series is one of her favorites. It focuses on the food of Andhra Pradesh and Telangana, neighboring states in southeastern India. Seafood and spicy flavors are common, and the region is also home to a sizable Muslim community that's the source of many lamb recipes (and may have invented the famed rich dish biryani).Curds: Plain yogurt is often referred to as curds in Indian food and is an integral part of South Indian lunch and dinner. Majority of the recipes in the cookbook are vegan or can be made vegan by few simple substitutions. Cookbook Chapters Kalakand: This Indian-style fudge is made using milk, paneer, and sugar as the main ingredients. Vegetarian Thali 3 However, the introduction is not the only personal touch this cookbook has to offer. Mira Manek provides a unique set of recipes that feature her own take on traditional Indian staples. Each recipe is a vegetarian interpretation of the classics that have been passed down from one generation to another. Vegetable Pulao: Vegetable pulao is rice and vegetables cooked together with flavorful and aromatic spices. This Karnataka-style pulao is made using a masala base of spices, herbs, and coconut.

Sona masoori rice: Sona masoori is an Indian variety of medium-grain rice that is popular in South India. This variety of rice is unpolished, easy to digest, and has lesser starch.There's great stuff in every section, although it's so dense and so comprehensive that the gems are hard to find, and its reliance on hing as a substitute for alliums (pursuant to a religious restriction) is unappealing to me and demands that some recipes be adapted to revert them. I treasure this document and it will serve me well for many years. I received a copy as a gift when a naturopath insisted I had a gluten sensitivity - I didn't, but there was a few months where bread was off the menu, and it was all the Vaisnava festival flatbread recipes (they don't use wheat then) that my friend thought would be helpful. By the time I had made all the flatbread recipes I was completely in love with the clear, direct instructions, and the commentary on everything from temple cooking to pomegranates. It's the only book I've ever seen with a recipe for curry of young, tender loofah squashes - which works equally well for zucchini if you don't happen to have loofahs on hand.