Photos from Vegan Richa’s Indian Kitchen Cookbook that are not in the book. The book is available in Print and Digital version in many countries in bookstores and online. See availability links here. US Amazon link.
Click below to go to jump the Chapters. Photos have Recipe Titles and print book Page Number listed.
* Jump to Chapter 2 & 3
* Jump to Chapter 4
* Jump to Chapter 5
* Jump to Chapter 6
* Jump to Chapter 7
* Jump to Chapter 8 and 9
* Jump to Chapter 10
Chapter 2 and 3
Onion Chile Fritters – Pakora Page 50
Masala Chai Page 28
Mom’s Veggie Patties/Cutlets Page 51
Chapter 4
Eggplant with Cumin and Nigella seeds. Baingan Patiala Page 61
Mom’s Okra and Onion Stir Fry. Pyaaz Waali Bhindi. Page 64
Potato and Greens Stir fry. Aloo Saag. Page 65
Cauliflower and Potatoes with indian pickle spices – Achari Gobi – Page 66
I am loving the amazing reviews of the book! “I promised myself that I was NOT going to buy this book. I already own hundreds of vegetarian and vegan cookbooks and the last thing I needed was another cookbook.
I received the book a week ago. Here are the recipes I’ve tried so far: Spicy South Indian Tofu Scramble, Street Style Tempeh Wraps, Mint Cilantro Chile Chutney, Mashed Potato Fritters (baked), Dad’s Favorite Cauliflower Potatoes, Tofu in Spinach Curry, and South Indian Chickpea Eggplant Stew. Every recipe was amazing and my husband and I were so impressed with how well the Mashed Potato Fritters turned out. The book is perfect in every way. The recipes are clear, concise, and well organized. The photographs are appetizing and inspiring. Richa gives preparation choices, always allowing you to make recipes low fat and healthy. The flavors are just fabulous. I’ve owned other vegetarian Indian cookbooks before, but have usually found that the recipes are excessively complicated or just too high fat.
Update: I have had this book for many months now and I’ve come to the conclusion that this book needs it’s own category: Cooking magic! “
The book is definitely long ingredient list category but most are spices. Individual spices are used in combination for the complex flavors. There are many regional recipes, variations and substitutions.
More photos continued…..
Cauliflower Carrots with Mustard seeds. Gobi Gajar Poriyal – Page 68
Spiced Cabbage Potatoes – Patta Gobi Aloo Subzi – page 69
Okra in Sesame Coconut Sauce – Page 71
Assamese Greens and potatoes – Xaak Bhaji Page 77
Cauliflower and Peas in Cilantro Onion Sauce – Gobi Mutter Keema – Page 81
Mild Peppers in PEanut Coconut Sauce – Mirch ka Salan – Page 82
Potato Tomato Curry – Aloo Tamatar Subzi – Page 87
Cumin Scented Rice with Peas and Onions – Mom’s Pea Pulao – Page 88
Rice stir fried with Veggies, Tomato and Spices – Tava Pulao – Page 89
Chapter 5
Red Lentil Soup – Masoor Dal Tadka Page 92
Yellow Lentils with Spinach – Sookhi Mung Palak Page 93
Sweet Sour Split Pea Soup – Gujarti Surati Dal Page 103
Black Gram Lentils in tomato Sauce – Dal Bukhara Page 106
Winter Split Pea Soup with Ginger – Kashmiri Dal – Page 107
Split Peas with Coconut, sesame and tamarind – Maharashtrian Amti – Page 114
Peas in coconut curry – Page 115
Creamy Black gram and kidney bean Curry – Dal Makhani – Page 120
South Indian Chickpea Eggplant Stew – Page 122 , pictures with mashed eggplant Page 76
Chapter 6
Spinach Rice and Black Eyed Peas – Lobhia Palak Pulao – Page 133
Chapter 7
Goan Tempeh Curry – Page 150
Veggie Balls in Garlic Fenugreek Sauce – Lasooni Methi Kofte – Page 151
More from the Reviews ..” This is the most important review I will probably ever write… The pressure.
Since I bought this book I have made 20+ recipes, turned 10 or so people onto this book, vegans and meat eaters alike, all eager to try something new. But it really changes things for them. People in this country have the notion that we need meat, in order to sustain a healthy diet and lifestyle. Turns out, you don’t even need tofu! Bleh!
Beans and lentils and rice, all the veggies you could ever imagine, paired with the right spices, cooked in the right way, and your mind is blown. I was a home cook obsessed with quality before this book. Now I’m a wannabe Indian chef with a passion. I highly recommend this cookbook to anyone, whether you’ve honed your chopping skills or not. It’s NOT one of those books you flip through and decide to make a few things, only to forget about in a week. This book will enlighten you, and your taste buds.”
More photos…
Butter Seitan Curry – Seitan Makhani (Butter Chickn) Page 152
Chard and Peas inn Creamy Sauce – Chard Malai Matar – Page 153
Vegetables and nuts in luxurious white saucec – Navaratan Korma Traditional version- Page 158
Tempeh Tikka Masala – Page 159
Mushrooms and Peas in spicy coconut sauce – Mushroom Matar Chettinad – Page 174
Andhra style tempeh curry – Page 175
Chickpeas in Spicy Sorghum Sauce – Savji Chickpeas – this one needs some love, the sauce is so flavorful! Page 180
Tempeh in onion sauce- Tempeh do Pyaaza Page 181
Chapter 8
Spicy Chickpea Flour Flatbread – Missi Roti – glutenfree Page 202
Chapter 9
Steamed Yogurt Dessert – Bengali Bhapa Doi – Page 232
Pistachio Spoon Fudge – Pista halwa – Page 233
Chapter 10
Sambhar Masala Page 248 And Pav Bhaji Masala – Page 251
Bengali 5 spice – Page 250 And Tandoori Masala Page 247
Non Dairy Yogurt – Page 254 Pictured almond cashew yogurt
Raita- yogurt dip – Page 256
And thats a wrap! Get your copy on Amazon, and more bookstores and in other countries.
