Sakahari - The Plant Eaters cookbook A recipe book for a plant based diet rooted in Indian vegetarian cooking 1492852430, 9781492852438

Table of contents :
Contents
An introduction to Ayurvedic food principles—Linda Lauretta
A note on the recipes—Nandini Sharma
Ajowain seed
Khasta roti (Indian unleavened bread with ajowain seeds)
Bayleaf
Chawal, or Fragrant Rice
Black Pepper
Rasam (Spicy Tomato broth)
Cardamom
Sooji Halwa (Semolina dessert)
Cilantro/Coriander
Fresh cilantro chutney
Cloves
Rajma or Red bean curry
Jeera – Cumin seed
Asparagus with cumin
Curry leaves
Sambar dal—lentil stew with vegetables
Fennel seed
Fennel Digestive Tonic
Methi – Fenugreek seed
Mixed vegetable pickle—cauliflower, carrot, turnip
Garlic
Simple Toor dal (Indian lentil soup)
Ginger
Butternut-squash khichadi (Indian lentil and rice dish)
Kallonji – Black onion seed
Sautéed greens with kalonji and chilies.
Mustard seed
Bengali Tomato chutney.
Anardana – pomegranate Seed
Punjabi Chana Masala (Spicy Punjabi-style chickpea curry)
Dry red chillies
Sesame Gun Powder
Saffron
Swiss chard and & Chickpea stew
Sesame Seed
Sesame Chikki (Sweet sesame crunch snack)
Spearmint
Hara pudina Aloo (Potato sauté with mint)
Haldi – Turmeric powder
Gobi Matar (Cauliflower and pea stew)
Ghee – Clarified butter
A word about Ghee
Thali – A plate of food
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