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    Easy Recipes for Quick Cooks: Delicious Vegetarian delights for Every Day
    Easy Recipes for Quick Cooks: Delicious Vegetarian delights for Every Day
    Easy Recipes for Quick Cooks: Delicious Vegetarian delights for Every Day
    Ebook117 pages38 minutes

    Easy Recipes for Quick Cooks: Delicious Vegetarian delights for Every Day

    By Ram Das

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    About this ebook

    Indian Vegetarian Cooking is perceived by many to be complex and time consuming, but actually it is very simple and easy, once all the preparations are done. Homemade food is always economical, tastier, safer and free from processed ingredients and artificial preservatives. Cooking is an art and a discipline which is acquired by learning, by application and by practice.

    Indian food is like a vast ocean with thousands of species in it. In a similar way, the variety of Indian food is enormous and it is difficult to know all of them.

    This book has simplified traditional Indian cooking for everyday life. This book will help you get a quick and easy access to traditional Indian recopies.

    This book contains recipes that the author has learnt, cooked and collected, during the course of his employment in various restaurants in the Northern Part of India. These recipes are everyday recipes and are simple and easy to make, all the while being delicious to savour.  This book also contains tips on everyday cooking, on healthy eating and cooking in general.

    LanguageEnglish
    PublisherWinchester Publications
    Release dateAug 6, 2018
    ISBN9781386685524
    Easy Recipes for Quick Cooks: Delicious Vegetarian delights for Every Day

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      Book preview

      Easy Recipes for Quick Cooks - Ram Das

      INTRODUCTION

      INDIAN VEGETARIAN COOKING is perceived by many to be complex and time consuming, but actually it is very simple and easy, once all the preparations are done. Homemade food is always economical, tastier, safer and free from processed ingredients and artificial preservatives. Cooking is an art and a discipline which is acquired by learning, by application and by practice.

      Indian food is like a vast ocean with thousands of species in it. In a similar way, the variety of Indian food is enormous and it is difficult to know all of them.

      This book has simplified traditional Indian cooking for everyday life. This book will help you get a quick and easy access to traditional Indian recopies.

      This book contains recipes that the author has learnt, cooked and collected, during the course of his employment in various restaurants in the Northern Part of India. These recipes are everyday recipes and are simple and easy to make, all the while being delicious to savour.  This book also contains tips on everyday cooking, on healthy eating and cooking in general.

      LOBIA RECIPE (Black Eye Beans Curry)

      INGREDIENTS:

      2 cups Lobia (Black Eye Beans)

      1 1/2 tsp

      Salt To Taste

      1 1/2 tsp ground coriander

      3/4 tsp ground cumin

      1/2 tsp ground turmeric

      2 tbsp oil

      1 small onion, chopped

      2 large cloves garlic, chopped

      1 (3/4-inch piece) ginger root, peeled and chopped

      1/2 tsp Scant cumin seeds

      1 medium tomato, chopped

      PREPARATION:

      ✓  In a pot, soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.

      ✓  Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to45 minutes.

      ✓  Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.

      ✓  Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.

      ✓  Mixture should be soupy

      PUNJABI KADHI RECIPE

      INGREDIENTS:

      1 cup Gram flour

      1/4 cup Chopped onion

      1/4 cup Chopped potato

      1 tsp Ajwain

      1 tsp Red chili powder

      1 tsp Chopped ginger

      1/2 tsp Baking powder

      Oil for deep frying

      Salt As per taste

      1 cup Kadhi Curd (yogurt)

      1/4 cup Gram flour

      2 no. Dry red chili whole

      1 tsp Turmeric powder.

      A pinch Asafetida

      1 tsp Fenugreek seeds

      2 tbsp Oil

      Salt As per taste

      PREPARATION:

      ✓  Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.

      ✓  Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.

      ✓  Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.

      ✓  Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about15 minutes. Stir occasionally.

      ✓  Add red chili powder and fried pakoras and again simmer the punjabi kadi for

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