Laxmi's Vegetarian Kitchen: Simple, Healthful Recipes from India's Great Vegetarian Tradition

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Overview

India's great tradition of vegetarian cooking, refined over thousands of years, offers Western cooks a rich variety of delicious, healthful meatless dishes. When Laxmi Hiremath, a lifelong vegetarian, moved to the U.S. a decade ago, she brought with her fond memories of foods from all over India - from her childhood in the southwest, her years as a young bride in Bengal, and her travels in other regions, from the coconut groves of the southern coast to the cool mountain valleys of Kashmir. She set about ...
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Overview

India's great tradition of vegetarian cooking, refined over thousands of years, offers Western cooks a rich variety of delicious, healthful meatless dishes. When Laxmi Hiremath, a lifelong vegetarian, moved to the U.S. a decade ago, she brought with her fond memories of foods from all over India - from her childhood in the southwest, her years as a young bride in Bengal, and her travels in other regions, from the coconut groves of the southern coast to the cool mountain valleys of Kashmir. She set about recreating those flavors in her new home, using both familiar produce and such new, non-Indian vegetables as asparagus and chayote. Along the way, she developed techniques for using timesaving appliances and removing unnecessary fat from many dishes. In this, her first book, Hiremath offers the fruits of her labor of love - more than 200 delicious, easy-to-prepare Indian vegetarian recipes, some traditional, some original. She ventures well beyond the familiar curries, rice pilafs, and legume dishes to include breads, salads, relishes, cheese dishes, beverages, desserts, and even breakfast foods. Anyone looking for flavorful, healthful meatless fare for every day or special occasions is welcome in Laxmi's Vegetarian Kitchen. Here both long-time fans and newcomers to Indian cooking, vegetarian and non-vegetarian alike, are sure to find inspiration and sustenance.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
With an unassuming but authoritative air, food writer (and lifelong vegetarian) Hiremath, who was born and raised in India, makes meatless Indian cooking both inviting and extremely accessible. Laced with inventive dishes like Mung Bean-Spinach Wholesome Flatbread and Fragrant Spinach Pilaf with Baby Carrots, this collection has some gems for those who are already well-versed in Indian cooking. It is also a comprehensive guide, offering basic information on Indian spices and spice blends and the preparation of such basics like Desi Ghee. An excellent chapter on paneer cheese gives clear instructions for making this dairy product and recipes for using it, including Scrambled Paneer Cheese in Cucumber Boats. Salads include a wide array of raitas (cooked vegetables in a yogurt-based sauce) and more, e.g., Yellow Mung Bean Salad with Walnuts. Chapter headings and recipe headers read like advice from a reliable friend; Hiremath even satisfies curiosity on typical Indian table manners (eat with the right hand and use the left for beverages and utensils). Recipes come with generous suggestions for variations and substitutions, with warnings of possible difficulties and suggestions for accompanying dishes. (Nov.)
Library Journal
A San Francisco-based food writer and cooking teacher, Hiremath grew up in southern India. However, in contrast to Chandra Padmanabhan's lovely Dakshin: Vegetarian Cuisine from South India (LJ 4/15/94), her book includes vegetarian dishes from all over the country. Hiremath also includes more background on the different types of dishes and the individual recipes, and her descriptions of ingredients and techniques are far more detailed. A good companion to Padmanabhan's book, Neelam Batra's more cross-cultural The Indian Vegetarian (LJ 6/15/94), and the other recent titles in this area.
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Product Details

  • ISBN-13: 9780808170136
  • Publication date: 11/28/1995
  • Pages: 256

Table of Contents

Introduction 8
Notes to the Cook 11
The Art of Seasoning 12
A Tour of Indian Spices 14
Spice Blends 20
Appetizers 26
Soups 42
Breakfast and Brunch 56
Breads 76
Vegetable Dishes 92
Pilafs and Other Rice Dishes 128
Legumes: Lentils, Peas, and Beans 146
Paneer Cheese 162
Salads: Raitas, Chaats, and Kachumbers 172
Chutneys and Pickles 190
Desserts 208
Beverages 224
Appendix 234
Miscellaneous Ingredients and Recipes 235
Kitchen Equipment 242
Indian Table Manners 241
Menu Planning 245
Index 249
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted February 12, 2000

    U.S.-Raised Indian Mom Lives by Laxmi's Cookbook!

    THIS IS AN EXCELLENT GIFT CHOICE FOR ANYONE WHO WANTS TO COOK INDIAN FOOD because: (1) Recipes are easily understood and concisely written. (2) Laxmi provides a few sentences of history and regional information about that recipe. (3) Laxmi comments on the various spices used in Indian cooking, which recipes they are used in, and which regions use which spices. (4) The section for Indian Breads (Chapaati's, Puri's, etc.) includes an ample variety of breads and exactly describes how to make them. (5) The section for vegetable curries is excellent because there are numerous recipes for almost every type of vegetable. (6) The graphic drawings of the foods are helpful and pleasant to see.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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