Indian Vegetarian Cooking from an American Kitchen: A Cookbook

by Vasantha Prasad

Book Overview

"A remarkably skillful job of bringing authentic Indian flavors to the American kitchen."--David Rosegarten, author of The Dean & Deluca Cookbook and host of Taste (TV Food Network) Recipes include: - Cucumber Pirogue - Spicy Potato Soup - Fruit Salad with Yogurt Cheese Dressing - Saut ed Eggplant and Bell Pepper Curry - Spinach with Homemade Cheese (Saag Paneer) - Mixed Vegetable Korma (Navarathna Korma) -Rice Pilaf with Cashews, Black Pepper, and...

• Format: Paperback
• Language: English
• ISBN: 0679764380
• ISBN13: 9780679764380
• Release Date: May 1998
• Publisher: Random House
• Length: 272 Pages
• Weight: 1.19 lbs.
• Dimensions: 0.7" x 6.3" x 9.0"

Customer Reviews

Perfect for my American Palate

Almost everything I make from this cookbook comes out delicious. The saag paneer (with homemade paneer) is better than any I've ordered in a restaurant. the flavors are really clean. I don't agree with the reviewer who said that everything tastes the same... I found many good complementary recipes in flavor and appearance. Maybe if I grew up with homecooked Indian food I would be a harsher judge, but my American taste buds--which were trained in san francisco--LOVE the food from this book.

Spicy vegetarian dishes

I gave this book four stars because I expected more traditional recipes. I think the majority of recipes is Ms. Prasad's creation. If you are in search of traditional Indian vegetarian cookery, find "Lord Krishna's Cuisine" by Yamuna Devi or "Dakshin" by Chandra Padmanabhan. The latter does wonders with vegetables, believe me.That said, everything I cooked so far (spicy potato soup, mulligatawny, navrathna korma, potato and black-eyed pea curry, spinach and lentils, parathas, cilantro chapatis, etc.) has been pretty simple and tasty. I recommend it to anyone who likes vegetables and spice. I liked the variations to stuff parathas, utappams, etc.

Good Book

I got this book as a gift and it has become one my favourite cook books. Puris, dosas, aloo bondas...all things that never turned out right for me. But ever since I started using this book, everything turns out perfect in one try! The measurements are so accurate and that's rare in an Indian Cook Book. There's also a very good mix of South and North Indian foods and all recipes come with calorie counters and a breakdown (protein/carb/fat per serving). The best part is that the author has American substitues for all the hard-to-find/hard-to-make Indian ingredients (like homemade yoghurt and paneer). I would recommend this book to any beginners trying to learn Indian cooking in an American kitchen!

Good book for beginners

As someone who is not a good cook even with American food, I found this book very easy to follow with ingredients that were easy to find. All of the ingredients I either found at the local grocery or at the Indian Spice store. I made Spinach Paneer, Fritters, and Cilantro Chutney and even my discriminating Indian husband thought it was very tasty. One thing I would like to see in the next edition is having each recipe on one page, or on facing pages. It was very difficult to cook and flip pages back and forth between ingredients and instructions--especially since I was using a cookbook holder. Good vegetarian books are difficult to find that will appeal to beginning cooks like me. I am thankful to Ms. Prasad for providing a good resource.