The Essential Vegan Indian Cookbook: 100 Home-Style Classics and Restaurant Favorites

Title Page
Copyright
Dedication
Contents
Introduction
CHAPTER 1: The Vegan Indian Kitchen
CHAPTER 2: Salads, Starters, and Snacks
	Kachumber/Koshimbir (Mixed Vegetable Salad)
	Chatpata Aloo Salad (Crunchy Potato Salad)
	Vaghareli Makai (Spiced Sweet Corn Salad)
	Kosumalli Salad (Lentil and Pomegranate Salad)
	Soya-Stuffed Mirchi Pakora (TVP-Stuffed Fried Peppers)
	Chatpata Fruit Salad (Sweet and Spicy Fruit Salad)
	Vangyacha Kaap (Crispy Fried Eggplant)
	Hara Bhara Kebab (Crispy Green Fritters)
	Sweet Potato Tikki
	Cauliflower 65 (Crispy Cauliflower Florets)
	Paruppu Vadai (Lentil Fritters)
	Chile Cheese Corn Toast
	Bafauri (Steamed Lentil Cakes)
	Bread Upma
	Puff Pastry Samosas
	Indian Trail Mix
	Tomato (Eggless) Omelet
	Indian Curry Pasta
	Chatpati Shakarkandi Chaat (Sweet Potato Chaat)
CHAPTER 3: Dals, Legumes, and Soups
	Mixed Dal Tadka (Mixed Lentil Stew)
	Shahjahani Dal (Royal Chickpea Dal)
	Tomato Saar (Tomato Coconut Stew)
	Sindhi Aloo Kadhi
	Arachuvitta Sambhar (South Indian Thick Lentil Stew)
	Golyachi Amti (Chickpea Flour Balls in Spicy Gravy)
	Rajma Masala (Red Kidney Bean Gravy)
	Kathrikai Rasavangi (Eggplant Lentil Curry)
	Jaisalmeri Chana (Black Chickpea Curry)
	Matki Chi Usal (Moth Bean Sprouts Gravy)
	Black-Eyed Pea and Dill Curry
	Chatpata Tawa Chole (Stir-Fried Chickpeas)
	Creamy Dal Makhani
	Green Lentil Curry
	Restaurant-Style Tomato Soup
	Coriander Thambli (Cilantro Yogurt Soup)
	Jeera Milagu Rasam (Cumin Pepper Rasam)
	Spicy Watermelon Soup
CHAPTER 4: Rice
	White Basmati Rice
	Jeera Garlic Rice
	Matar Pulao (Green Pea Pilaf)
	Cilantro Pot Rice
	Aloo Ki Tahari (Potato Pulao)
	Bell Pepper Rice
	Biye Barir Pulao (Bengali Vegetable Pulao)
	Soya Biryani
	Cabbage Fried Rice
	Tamarind Mustard Chitranna Rice
	Lentil Pilaf
	Mixed Sprout Fried Rice
	Broccoli Masala Khichdi (Broccoli with Lentils and Rice Mash)
	Thayir Sadam (Tempered Yogurt Rice)
	Meethe Chawal (Sweet Rice)
	Vangi Bhath (Eggplant Rice)
	Peanut Rice
CHAPTER 5: Curries and Stir-Fries
	Amritsari Soya Curry
	Cauliflower Tikka Masala
	Palak Ki Kafuli (Spinach Curry)
	Kerala Avial
	Mushroom Potato Vindaloo
	Tofu Saag (Vegan Palak Paneer)
	Hyderabadi Nizami Handi (Mixed Vegetable Curry)
	Makai Nu Shaak (Sweet Corn Curry)
	Kofta Curry with Vegan Meatballs
	Kurkuri Bhindi (Crispy Okra)
	Mushroom Kalan
	Vegetable Jalfrezi
	Dry Dum Aloo (Baby Potato Stir-Fry)
	Maharashtrian Zunka (Chickpea Flour Mash)
	Vazhakkai Poriyal (Banana Stir-Fry)
CHAPTER 6: Drinks and Desserts
	Masala Doodh (Spiced Milk)
	Masala Chai (Spiced Indian Tea)
	Surti Cold Cocoa
	Imli Panna (Tamarind Soda)
	Tempered Cucumber Buttermilk
	Strawberry Shikhanji (Indian Lemonade with Strawberry)
	Kaju Katli (Cashew Fudge)
	Coconut Milk Fruit Custard
	Jhajhariya (Sweet Corn Pudding)
	Kesar Pista Ice Cream
	Carrot Halwa
	Apple Coconut Barfi
	Besan Nankhatai (Indian Cookies)
	Paal Payasam (Rice Pudding)
	Almond Flour Ladoos
CHAPTER 7: Basics and Flatbreads
	Burani Raita (Tempered Yogurt Dip)
	Maharashtrian Thecha (Spicy Peanut Garlic Chutney)
	Vegetable Broth
	Sambhar Powder
	Green Chutney
	Meetha Chutney (Sweet Date and Tamarind Chutney)
	Thakkali Thokku (Spicy Tomato Pickle)
	Garam Masala (Indian Spice Mix)
	Vegan Ghee
	Soft Chapati (Wheat Flour Flatbread)
	No-Knead Liquid Dough Paratha
	Multigrain Mixed Greens Paratha
	Spinach Garlic Naan
	Masala Thepla
	Jowar Dill Bhakri
	TVP-Stuffed Flatbread
Measurement Conversions
Resources
Acknowledgments
About the Author