- Copertina flessibile: 274 pagine
- Editore: ATRIA BOOKS (13 agosto 2015)
- Lingua: Inglese
- ISBN-10: 1941252095
- ISBN-13: 978-1941252093
- Peso di spedizione: 658 g
- Media recensioni: 5.0 su 5 stelle Visualizza tutte le recensioni (1 recensione cliente)
- Posizione nella classifica Bestseller di Amazon: n. 42.015 in Libri in altre lingue (Visualizza i Top 100 nella categoria Libri in altre lingue)
Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook (Inglese) Copertina flessibile – 13 ago 2015
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With superbly spiced recipes, eye-catching photographs amd mouthwatering descriptions, this book will find a permanent place in your kitchen. Richa's recipe for Quinoa Cauliflower biryani alone is worth the price of the book. --Monica Bhide, author of Modern Spice, and A Life of Spice
Richa Hingle grew up in India, where everyday food was vegetarian, with a focus on legumes, grains, nuts, and vegetables. Eating fresh, local, wholesome foods was a way of life. Today, she is the prolific and award-winning recipe developer, blogger, and photographer behind the very popular VeganRicha.com. She has a large community of followers who love making her recipes and sharing them with friends. Richa's instructions are easy to follow and her step-by-step photographs encourage anyone to learn how to make great Indian food.
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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. I did visit a local Indian grocery store and stock up on recommended spices and ingredients, a small investment that has already paid great dividends! These foods are even better than Indian restaurant foods because they are not heavy, loaded with greasy coconut milk, or fried.
My only problem with this book is that I have to force myself to use my other cookbooks sometimes.
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 recipes are superb. I have not been disappointed in anything that I have made. An added bonus is that my house smells heavenly whenever I make any of these recipes. Recommended without hesitation.
Not only is Richa a culinary force to be reckoned with, she's become quite the talented food stylist and photographer, as well. If the gorgeous full-color photos in this book don't make you want to run to the kitchen and start cooking, I don't know what will. The biggest dilemma for me was that I wanted to make ALL the dishes immediately. I still can't look at any of the photos in this book without salivating.
In addition to all the mouthwatering recipes for breakfast, small snacks, side dishes, dals, one-pot meals, mains dishes, desserts, and flatbreads, you'll find recipes for making your own chutneys and spice blends, as well as resources for buying ingredients online and in brick-and-mortar stores. There's also an exploration into the many cuisines of India, and as an added bonus, recipes are indexed by region. (Just in case you want to create an authentic Punjabi or Kashmiri meal.) If you love Indian food and have been yearning for scrumptious vegan versions of classical Indian dishes (all made without a hint of ghee, heavy cream, or paneer), you are going to love this book! And if you've been wondering whether or not you can recreate authentic vegan Indian dishes, you'll joyfully discover that with the no-fail recipes in Vegan Richa's Indian Kitchen, you'll soon be swooning over the dishes you make in your own vegan Indian kitchen.
The recipes always come out amazing, but I definitely have some favorites. The South Indian Tofu Scramble will make you fall in love with tofu scrambles. I generally don't like them and find most boring and under seasoned. This one is different, and flavorful, and I just want to eat it all the time. The kidney bean curry is delicious and easy. I love the entire one pot meal chapter, and love that the meals use a lot of vegetables, but my favorite from that chapter is yellow lentil rice and chard. It comes together fairly quickly and covers all of the flavors from spicy to sweet. It also makes great leftovers. Rainbow chard and peas in a creamy sauce just hits the comfort food craving for me. I love the puffy naan, but since unsweetened vegan yogurt can be hard to find sometimes, I really appreciate the avocado naan recipe. It doesn't taste of avocado, but is just a really great accompaniment to other dishes made with ingredients I can find anywhere.
This book has all of my restaurant favorites, and a ton of dishes I had never heard of. My biggest piece of advice is to be adventurous and try all of the recipes because some of my favorites have been the ones that, rather than mimicking dishes I am familiar with, were flavors I never imagined.
I really appreciated the time estimates given, the clarity of the instructions, the presence of great GF, soy-free and nut-free modifications, and the delicious end result. I think a lot of vegan authors feature a few "Indian" dishes, but these are authentic, and give a great sense of the scope and diversity of the cuisine and an access to making those wonderful dishes at home.
Another thing I love about this book, as a vegan, is that Richa has always supported animal protection causes in the US and India, and I was so happy that part of the proceeds of this book are going to those causes as well. I really appreciate her compassion and her dedication not just to the flavors of the food, but also to helping animals.
I'll start with the overall look of the book itself. The size of the book is very practical- not huge like some of my cookbooks but large enough enough to make the pictures and text very easy to read and interpret. I do not believe that every single recipe has an associated photo but many of them do and they definitely inspire you to cook.
Organization is very important with any cookbook- from the standpoint of technique, I think this is where this book really shines. Most "ethnic" cookbooks start with an introductory section that covers the basic ingredients- particularly those that may be a little more unusual to their target audience. Richa takes this a step further, this section is chapter 1- she breaks it up into sections and gives an overview of what each ingredient is and what it actually contributes to the cuisine. I also appreciate that she gives both the English names and the Hindi for the various ingredients. This is very helpful when shopping for two reasons:
1) Some of the ingredients given do not actually have a meaningful English name that are widely used
2) Some of the ingredients do have an English name- but it is shared with something more common here (e.g. There is both a "Bay Leaf" common in the US, and a "Bay Leaf" used in Indian cuisine- tejpatta which is more closely related to Cinnamon than to Sweet Bay common in the US)
The last thing I will say about this section is that she tops it off with a shopping list of Indian ingredients broken down into "Must Have" ingredients, "Good to Have" ingredients, and "Nice to Have" ingredients. I found this incredibly helpful when I started because I was able to go online to an Indian grocer and simply add one of everything from the "Must Have" and one of each of the harder to find locally items from the "Good to Have" list. I spent less than $100 and don't anticipate needing to buy Indian spices for a long time.
Now for the recipes. The first thing I will say is that this is not the best cookbook to buy if you are looking for recipes which are quick and easy- done in 30 minutes. This is a book you buy if you are looking for quality and an authentic flavor. The biggest thing I appreciate about this book is the apparent commitment to authentic ingredients. Richa seems unapologetic about the relative obscureness of some of the ingredients and I like that (and really she should be unapologetic- this is the 21st century, everything in her book can be found online or at an Indian Market if you live close to one). For those without a local Indian market, she does provide some links to online grocers. She does provide suggestions for substitutions with regard to some of the ingredients but I have not found it necessary to use them.
The books contains a lot of the classics (Vegan styled) you would expect to see at your favorite Indian restaurant (Particularly one which draws from Punjabi cuisine)- Palak Tofu (Palak Paneer), Chana Masala, "Dad's Favorite Cauliflower Potatoes" (Gobi Aloo), Tempeh Tikka Masala (A veganized version of Chicken Tikka Masala). Additionally, she adds in a few recipes which seem to demonstrate her creative side a little more (e.g. Avocado Naan).
I found the recipes to have a lot of depth and complexity to them. They do take a considerable amount more time than I think some people might be used to putting into a recipe; however, if you prep your ingredients ahead of time it really makes your life much much simpler in this respect (Most of the recipes I have worked with to date have over 20 ingredients each- most of which are spices of some kind). Many of the recipes take longer but most of this it time spent simmering or boiling down rather than attention demanding time. Again, prepping ahead of time really makes a huge difference.
The only negative I can think of is that some of the recipes were not clear on some points (or I missed a detail somewhere) such as when to boil with the lid on and when to do so with the lid off. Sometimes she specifies this and sometimes I think she assumes it is clear from context. Given how much time is spent boiling things down this distinction is pretty important but I did find as time went on and I got used to the recipes I found myself reading between the lines and sort of intuitively knowing what to do. My best advice is when in doubt- either try to find the recipes on her website or find a similar recipe elsewhere and see what they do. I also found that some of the recipes seemed to call for too little water or other liquid- admittedly this may have been my misinterpretation of technique. There have been recipes which I questioned but tried out and had great results.
Overall, if you are looking for something leaning in the authentic flavor direction and plant based then you can't go wrong with this book. My recommendations based on the recipes I have worked through so far-
1) Start on the low end with salt and add to flavor toward the end. Many of these dishes can become overly salty pretty easily. This is especially true with the black salt which adds a wonderful flavor to dishes like Channa Masala but if you add too much can quickly make your dish taste "eggy".
2) Man of these dishes can burn very very easily if you are not careful. It will take a little getting used to but when you are cooking down be sure to keep an eye on things and deglaze with water before you get to the burning point if needed- I found that my cooking times often varied from what the book stated.
3) Definitely read the entire recipe ahead of time and make sure you understand each step. It is also very much worth your time to read chapter 1 before you make a single recipe (18 pages- many of which are charts or pictures)
4) I like to prep my ingredients ahead of time according to step. I put all of my step 1 spices into a cup, step 2 spices and vegetables, etc... that way when the time comes I just have to pour them into the pot.
5) These techniques take practice. I would suggest not trying a new recipe on guests. Make it a time or two for yourself and see how it goes first. Many of my first attempts ended up in the trash (Gobi Aloo being a good example- first try was a smoking disaster).