Vegetarian Flavors with Alamelu: Wholesome, Indian Inspired, Plant-Based Recipes

by Alamelu Vairavan

Overview

All the best vegetarian recipes from Alamelu’s cookbooks and TV show, plus many new ones!

Alamelu Vairavan, host of the popular PBS Create show “Healthful Indian Flavors with Alamelu” has been teaching viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow recipes for years. Now all her vegetarian favorites are available in one volume, for home cooks who want creative, palate-pleasing ways to prepare wholesome vegetables like kale, cauliflower, radishes, eggplant, swiss chard, squashes and much more. These recipes are low-calorie, low-fat and packed with nutrients, fiber and flavor!

Included are over 100 recipes, featuring many new ones that enhance vibrant vegetables with spices and legumes. They range from appetizers, soups, salads and vegetable entrees to chutneys and desserts, and each one is accompanied by a full-color photo and step-by-step instructions. Also included is a helpful guide to Indian spices and ingredients. Fans rave about how easy and fool-proof Alamelu’s recipes are—making nutritious, Indian-inspired meals will be a snap!

Sample recipes:

• Butternut Squash in Tamarind Sauce
• Baby Kale in a Garlic-Lentil Sauce
• Stir-fried Beets with Coconut
• Sweet Potato, Black Beans & Spinach Wraps
• Asparagus with Shallots and Garlic
• Black-eyed Peas Masala
• Eggplant and Potato Masala
• Bell Pepper and Tomato Rice with Cashews
• Chickpeas with Ginger and Mango
• Parsnips with Green Peas
• Colorful Vegetable Quinoa
• Mango Lassi

Product Details

ISBN-13:	9780781814126
Publisher:	Hippocrene Books, Inc.
Publication date:	11/24/2020
Pages:	256
Product dimensions:	6.90(w) x 8.90(h) x 0.60(d)

About the Author

Alamelu Vairavan is the host of “Healthful Indian flavors with Alamelu,” produced by Milwaukee Public Television and syndicated nationally on PBS Create. She has been teaching for over 20 years about the health benefits of spices, such as turmeric, cumin, ginger, fenugreek, and asafoetida, and inspiring good eating habits through Indian cooking techniques. Alamelu is author of Healthful Indian Flavors with Alamelu and co-author of Healthy South Indian Cooking, both published by Hippocrene Books. She resides in Milwaukee, Wisconsin.

Table of Contents

Foreword Margaret Pfeiffer, MS, RD 1

Introduction Alamelu Vairavan 2

Shopping List for Spices & Other Basics 4

The Indian Spice Box 6

Multilingual Glossary of Spices & Lentils (Dais) 7

Spice and Other Basics in Indian Cooking 8

General Cooking Tips 15

Recipe Chapters

Appetizers 17

Chutneys, Sauces & Soups 29

Breakfast 47

Rice Dishes 61

Sambhars & Kulambus 91

Vegetable Dishes 115

Desserts 229

Index 235

Acknowledgments 243

About the Author 245

Editorial Reviews

Nearly 50 years after she moved to Wisconsin with her husband in 1971, [Alamelu has] built a nationwide audience for her recipes and approach in the kitchen. . . . Now, she’s published her seventh cookbook, Vegetarian Flavors with Alamelu: Wholesome, Indian Inspired, Plant-Based Recipes . . . Vairavan has cooked dinner at the James Beard House in New York, but most of all she loves hearing from home cooks and helping them to add vegetables to their meals. ”— Kristine M. Kierzek, Milwaukee Journal Sentinel

“Filled with South Indian and Indian-inspired dishes, the cookbook ensures your in-season vegetables are never boring. We especially enjoyed the soups, rice dishes and vegetable seasoning suggestions. (The dishes make flavorful sides even if you’re not vegetarian.) If you are not familiar with South Indian cuisine, Vairavan provides guidance for purchasing the necessary spices, flavorings and other ingredients at grocery stores and Indian markets.”—Edible Phoenix

“Ms. Vairavan showcases why specific names matter when a cuisine offers a wide variety of choices like kootu, korma and poriyal in this, her seventh cookbook. . . . Her recipes are easy to follow and short, and she did it to erase another distortion. ‘Indian cooking is not all laborious or difficult,’ she says.”— Arthi Subramaniam, Pittsburgh Post-Gazette

From the Publisher