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Chetna's healthy Indian : vegetarian /

By: Material type: TextTextPublication details: [S.l.] : Mitchell Beazley, 2020.Description: 1 volume ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1784726621
  • 9781784726621
Subject(s): DDC classification:
  • 641.5636 23
Summary: 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.
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode Item holds
Standard Loan Coeur d'Alene Library Adult Nonfiction Coeur d'Alene Library Book 641.5636 MAKAN (Browse shelf(Opens below)) 1 Available 50610022366079
Total holds: 0

Enhanced descriptions from Syndetics:

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

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.

Table of contents provided by Syndetics

  • Introduction (p. 6)
  • FAQs (p. 10)
  • A Pulse Primer (p. 11)
  • Pulses (p. 12)
  • Soups & Starters (p. 14)
  • Snacks & Canapés (p. 38)
  • Sabji (p. 62)
  • Lentils, Peas & Beans (p. 90)
  • Curries (p. 110)
  • Rice & Roti (p. 138)
  • Raita & Chutney (p. 166)
  • Sweets (p. 186)
  • UK/US Glossary (p. 202)
  • Index (p. 204)
  • Acknowledgements (p. 208)

Reviews provided by Syndetics

Library Journal Review

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

Publishers Weekly Review

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)

Booklist Review

Vegetable cookery has always been a central theme in Indian cooking. Born in Punjab, Great British Baking Show finalist Makan (Chetna's Healthy Indian, 2019) aims to have her latest cookbook reflect many of the varied, complex cuisines of the Indian subcontinent. For those not familiar with the full range of beans and their relatives that form the basis of so much Indian vegetarian cooking, she offers a good introduction to urad dal and black chickpeas, less well known than customary kidney beans and lentils. Her salads capitalize on the full range of Indian spices, and Makan's bulgur wheat salad lies in a very different realm from familiar Lebanese tabbouleh. Fans of quesadillas will find cheese-and-potato chapati sandwiches no less attractive. For dessert, little chocolate yogurt pots topped with hazelnuts will appeal to any palate. Access to a full range of Indian spices from retail or online sources is required. Although this text originated in Britain, quantities are also noted in American measures, and a glossary lists American name equivalents.

Author notes provided by Syndetics

Chetna Makan was born in Jabalpur in Central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2004. Chetna was part of The Great British Bake Off in 2014 and since then has written 8 cookbooks. They range from baking, Indian street food, healthy Indian food, vegetarian and quick Indian. She also has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for all things cooking and baking. She has previously collaborated with Jamie Oliver and Waitrose.www.chetnamakan.co.ukInstagram.com/chetnamakanTwitter.com/chetnamakanYoutube.com/FoodwithChetnaFacebook.com/chetna.makan

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