Martha Stone - Vegan Crock Pot Cookbook: Guide to preparing Indian Vegan Crockpot Recipes

Vegan Crock Pot Cookbook

Guide to preparing Indian VeganCrockpot Recipes

Copyright 2015 MarthaStone

Smashwords Edition

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Martha Stone is a chef and alsocookbook writer. She was born and raised in Idaho where she spentmost of her life growing up. Growing up in the country taught herhow to appreciate and also use fresh ingredients in her cooking.This love for using the freshest ingredients turned into a passionfor cooking. Martha loves to teach others how to cook and she lovesevery aspect of cooking from preparing the dish to smelling itcooking and sharing it with friends.

Martha eventually moved to California and metthe love of her life. She settled down and has two children. She isa stay at home mom and involves her children in her cooking as muchas possible. Martha decided to start writing cookbooks so that shecould share her love for food and cooking with everyone else.

You can also check out my blog at: http://martha-stone.blogspot.com

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Indian vegan crock pot recipes are spicy andmake use of a splendid mix of lentils, spices, pulses, healthynutrients and suit your needs to relish a balanced and wholesomemeal.

When you visit any Indian home the firstthing you would notice is the lingering aroma of food emanatingfrom the Kitchen where different spices and tasty gravies andcurries are prepared according to their proportions.

Whether it is cooking for breakfast, lunchor dinner, the crockpot cooking is a quintessential aspect ofIndian lifestyle and cuisine.

The vegan crock pot cookbook recipes mayprovide a varied mix of flavors, rich aroma as per thecharacteristic preparation method of regional culinary practices,but they are sure to impress you with its unique tastes and flavorsthat are not only difficult to resist but also leaves you wantingfor more and take up a regular practice of cooking these culinaryvegan crock pot book recipes to savor these delights for your tastebuds and healthy lifestyle.

This is a traditional food recipe prepared with bottle gourd.

Serving size: 4

Time taken 1 1/2 hrs

Ingredients:

• Bottleguard 1

• Yellow lentil cup

• Onion 2 small size

• Tomato 3

• Turmeric 1 tsp

• Red chilly powder 1tsp

• Garam Masala 1 tsp

• Cumin seeds 1tsp

Method:

Heat a little oil in a pan and add cuminseeds. Let the seeds splutter. Then add finely cut onions. Addturmeric powder, chilli powder, masala powder and salt to taste.Fry until onions are light brown. Add finely chopped tomatoes andfry a bit. Then add bottle guard cut into small cubes and then ontop add yellow lentil. Add a cup of water and masala powder andtransfer the entire contents into crock pot and let it cook onmedium for 1hr and check if the lentil is cooked. If not, let it beon crockpot for some more time until the lentil is cooked wellalong with the bottle gourd. Garnish with finely chopped freshcoriander leaves.

This is a north Indian cuisine prepared with cauliflower.

Serving size: 5

Time taken: 1 hour

Ingredients for the dish:

• Cummin seeds: spoon

• Oil: 2 spoons

• Soya sauce: 1 cup

• Cauliflower (Finely chopped): 1 full

• Garlic and ginger paste: 3 tsp

• Red Chilli powder: 1 spoon

• Masala powder: spoon

• Chopped Tomato: 1

• Finely cut Onion: 1

Preparation method:

Deep fry some oil in a pan and put somecumin seeds. Heat for some time and then cut finely chopped onionto fry in the oil. Saute the chopped onion until it turns goldenbrown along with some garam masala, chilli powder and salt totaste. Mix all the ingredients well and adds some soya sauce togive it a tangy flavor and then add the garlic and ginger paste toit. To this add chopped tomatoes and keep the masala mixture asideafter frying completely. Then take a crock pot and add the gravywith some water. Heat on low flame in the crock pot and addwashed and chopped cauliflower to it. Sprinkle water regularly tolet the content boil and close the crock pot to let it steam.Garnish with coriander and add some ghee to it before serving withroti.

This is a traditional dish prepared with rice and lentil along withvegetables.

Preparation time: 3hrs

Serving size: 4

Ingredients:

• Raw Rice - 2 cup

• Dal 1 cup (Yellow lentil)

• Water - 10 cups

• Onion -2

• Tomatoes 2 (small)

• Green chilli - 2

• Salt to taste

• Turmeric powder -1 tsp

• Garam masala powder - 1 tsp

• Ghee 2 Tbsp

• Cumin seeds 1 tsp

• Mustard seeds 1 tsp

• Curry leaves a few

• Ginger garlic paste 1 tsp

• Asafoetida

Preparation Method:

Soak rice and dal in water. Chop the onions.Pour ghee in a pan and add mustard seeds, cumin seeds, until itsplutters and then add curry leaves, green chillies and asafoetidato it. Add the chopped onions, fry until light brown and then addfinely chopped tomatoes. Add salt to taste and add ginger garlicpaste along with it. Spice it up with some turmeric powder, garammasala powder. Then put the soaked dal and rice over theingredients. Add water and let the transfer all the contents tocrockpot and cook slowly for 3 hrs until rice and lentil are cookedwell. Mix the contents well when done and garnish with finelychopped coriander leaves.

This is a dessert prepared with lump white sugar and rice.

Preparation Time 2 hrs

Serve size 4

Ingredients:

• Rice 1 cup

• Kalkandu (lump white sugar) 1 cup

• Milk 1 1/2 cups

• Water 2 cup

• Ghee 1 cup

• Cashew 10 pieces

• Raisin 15 pieces

• Kesar strings few

Preparation Method:

In a crockpot add washed rice, milk,kalkandu and water. Add cup of ghee and cook in slow settings for2 hrs until the rice is soft and nicely cooked. Stir in between andmake sure that the kalkandu is not forming lumps. If not, increasethe cooking time. After the rice is nicely cooked, add theremaining ghee and mix well. In a pan take 1 tsp of ghee and heat,add the cashews and raisins and fry until cashews are light brownin color. Add these to the cooked baath and serve hot.

This is a North Indian Cuisine prepared with lentils