Stone - Vegan Indian Cooking: Delicious and Authentic Vegan Indian Recipes That You Can Finally Make At Home

Vegan Indian Cooking

Delicious and Authentic Vegan IndianRecipes That You Can Finally Make At Home

Copyright 2015 MarthaStone

Smashwords Edition

This ebook is licensed for your personalenjoyment only. This ebook may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each recipient. Ifyoure reading this book and did not purchase it, or it was notpurchased for your use only, then please return to your favoriteebook retailer and purchase your own copy. Thank you for respectingthe hard work of this author.

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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India is a country where food andfestivities are a tradition. The Indian recipes encompass the useof a variety of ingredients like spices, herbs, vegetables andfruits, which are prepared based on the age old traditional foodpractices.

Vegetarianism is a salient feature of IndianCuisine with a section of the society, depending mainly on vegandiets for nutritional and health benefits. The spices from Indiaadd flavor to the cuisine and makes for an aromatic cookingexperience rich in taste and high on nutrition.

The diverse flavors of food amongst theregional cross sections accord for a whole range of cooking methodsand preparation, practiced in a traditional manner over the yearsin each region. Thus, Indian food reflects the unique andspecific taste preferences of each region. Indians are also knownfor their hearty feasts and hospitality, welcome their guests andrelatives with their extravagant menu of cuisines that makes up fora deliciously sumptuous meal.

The Indian Vegan Food offers a whole rangeof food varieties like starters, meals, staple food, Indian curry,pickles and desserts for special events and celebrations and a lotmore choices in recipes. Each state or region has their owndistinct food flavors.

1. Andhra - Pesarattu

2. Assam - Rice wine, betel nuts

3. Bihar - Malpua, Balushahi andTekua

4. Gujarat - Primarily vegetarian, dal,roti, kadi, sabzi, chaas, vegetable handva

5. Haryana - Kadi, Pakora, besan roti,bajra aloo roti, use of dairy products in churma, kheer , raita

6. Chattisgarh - Bamboo pickle andvegetable

7. Delhi - Mughlai cuisine, Paratha,Kachori, Chaat

8. Jharkhand - Barganee chop (brinjalslice snack), Thekua (sweet), Hadia (paddy rice drink)

9. Karnataka - Mysore Rasam, Bisi belabath

10. Kerala - Kerala sadya, appam, kuzhipaniyaram, idiyappam, puttu

11. Maharashtra - Vada pav, puran poli,modak, batata vada, Shrikhand(sweet)

12. Punjab - Sarson da saag, makki diroti, paratha, tandoori naan

13. Tamil nadu - Dosa, idli, pongal,chutney, sambar, rasam

14. UP - Dal, roti, sabzi, puri,kachori

15. West Bengal - Famous for sweets

Masala Dosa is a popularSouth Indian dish served with chutney and sambar. It is tastyand crispy made with spicy masala.

Serving size: 5

Time taken: depending on cookingspeed

Ingredients for dosa:

• Raw rice: 1 cup

• Boiled rice: cup

• Urad dal(white lentel): cup

• Fenugreek seed: 1/2 spoon

• Salt: 1+1/2 teaspoon

Preparation method:

Mix raw rice, boiled rice, urad dal, andfenugreek seed with hot water to immerse it completely. Let it soakfor 2 hours. Grind the ingredients to fine paste by adding enoughwater. Add salt to taste. Leave the batter to ferment for 8 hours.Later take a frying pan and add oil in it by spreading it evenly onthe pan. Pour the prepared batter in -1/2 cup proportion asper need and flatten the batter in a circular shape over the pan,till it gets brown on both sides upon turning over.

Ingredients for masala:

• Potato 4

• Onion big size 1

• Tomato 2

• Green chilli 3

• Besan flour (Gram flour)- 1 spoon

• Bengal gram and Mustard: spoon each

Take little oil, heat and add mustard. Let the mustard seedsplatter then add Bengal gram. Fry till it is reddish orange. Tothis add finely cut green chillies, little turmeric powder, finelycut ginger, chopped onions and chopped tomatoes to fry in a pan.Boil the potatoes, peel its outer layer and cut them into piecesand mix it along with the fried items in the pan. Add some powderedBengal gram (Besan flour) diluted with water to this mixture. Youcan also add coriander for garnishing. Serve the dosa with themasala placed within it and enjoy a hearty South Indian dish.

Adaiis a traditional dish made of lentilsand rice.

Serving size: 5

Time taken: 1 hour

Ingredients for adai:

• Raw rice: 1 cup

• Toor dal (yellow lentil): cup

• Channa dal (white chick peas): cup

• Red chillies: 4 small

• Salt to taste

• Onion: 1 finely chopped

Preparation method:

Wash raw rice, toor dal and channa dal inwater 3 times to remove dirt. Immerse this mixture in hot water for2 hours. Put red chillies on the soaked and filtered mixture withsome water and grind it to paste. Splice onions and chop it. Add tothe prepared batter paste. Also, you can add curry leaves to thebatter. Take a nonstick pan and add oil to fry the batter forpreparation of adai. You can take cup of the batter for each adaiand flatten it on the pan over the oil. Make some tiny holes in theflattened batter and add oil on the holes to fry the battercompletely until it turns brown and turn over to do the same thing.When the batter is completely fried on both sides, remove it fromthe pan and you can serve it with sambar.

Onion sambar is a dish served with rice. Itconsists of small onions, tamarind extracts and spices.

Serving size: 5

Time taken: 1 hour

Ingredients for the dish:

• Small red onions: 15

• Tamarind: Small lemon size

• Toor dal (yellow lentil): cup

• Red chillies: 2

• Sambar powder: 1+1/2 spoon

• Salt to taste

Preparation method: