Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]

by Chitra Agrawal
Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn [A Cookbook]

by Chitra Agrawal


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From the acclaimed chef and owner of Brooklyn Delhi, a debut cookbook focused on the celebrated vegetarian fare of South India.
Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. This particular style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition. 
From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables 'upma" and homemade yogurt, the recipes in Vibrant India are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region’s cuisine and how she brought some of these age-old traditions to life thousands of miles away in Brooklyn during the city’s exciting food renaissance.

Relying on her experience as a culinary instructor, Chitra introduces the essential Indian cooking techniques, tips, and ingredients you’ll need to prepare a full range of recipes from quick vegetable stir frys (corn, basil, and leeks flavored with butter, cumin, and black pepper), salads (citrus red cabbage and fennel slaw with black mustard seeds, curry leaves, and chile), yogurt raitas (shredded beets and coconut in yogurt), and chutneys and pickles (preserved Meyer lemon in chile brine) to hearty stews (aromatic black eyed peas, lentils, and greens), coconut curries (summer squash in an herby coconut yogurt sauce), and fragrant rice dishes (lime dill rice with pistachios). Rounding out the book is an array of addictive snacks (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint). Chitra provides numerous substitutions to accommodate produce seasonality, ingredient availability, and personal tastes. The majority of recipes are gluten-free and vegan or can be easily modified to adhere to those dietary restrictions.

Whether you are a vegetarian or just looking for ways to incorporate more vegetarian recipes into your repertoire, Vibrant India is a practical guide for bringing delicious Indian home cooking to your table on a regular basis.

Product Details

ISBN-13: 9781607747345
Publisher: Clarkson Potter/Ten Speed
Publication date: 03/21/2017
Pages: 224
Sales rank: 456,154
Product dimensions: 7.60(w) x 9.10(h) x 0.90(d)

About the Author

Chitra Agrawal is the author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Since 2009, she has been serving, writing about, and teaching her family's vegetarian recipes from India with a slant on seasonality and local ingredients. Chitra writes the popular recipe blog The ABCDs of Cooking, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus. Her work has been featured in The New York Times, Food & Wine, Saveur, and Zagat, among others. She lives in Brooklyn, NY.

Read an Excerpt


All seasons • Serves 6 to 8 

This recipe is based on a spinach raita that was prepared by my friend Asha’s mom. It’s also loosely inspired by Greek tzatziki, which is usually made with cucumbers, chopped garlic, and lemon. It’s creamy and indulgent, and you can use it as a dip or eat it plain or with a meal. 

I often make this raita with sautéed kale, using any and all varieties—curly, red, and lacinato—and have also substituted different greens such as spinach, tatsoi, or mizuna in this recipe. 

You can eat the raita as a dip, or serve it as a side with rice and one of the hulis on pages 131 to 137. 

1 tablespoon mild-flavored oil such as canola 

1⁄4 teaspoon black mustard seeds 
1⁄4 teaspoon cumin seeds 
3 fresh curry leaves 
1 Indian green chile or serrano chile, chopped 
1 clove garlic, minced 
2 cups stemmed, chopped kale leaves 
1⁄4 to 1⁄2 teaspoon salt 
Squeeze of lemon juice 
2 cups plain yogurt, lightly beaten by hand 
2 tablespoons sour cream or Greek yogurt 
Freshly ground black pepper 
Red chile powder or paprika, for garnish 

Put the oil in a small frying pan or sauté pan over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), add the cumin seeds. When the cumin seeds turn a darker shade of golden brown, turn the heat to medium-low. Rub the curry leaves between your fingers a little to release their natural oils, and drop them and the green chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil and continue to fry until the chile is less raw, 10 to 15 seconds. Stir in the garlic and sauté until fragrant, 10 to 15 seconds. 

Add the kale to the pan, followed by 1⁄4 teaspoon of the salt. Sauté until the kale is bright green in color and just wilted, 1 to 2 minutes. Add one good squeeze of lemon juice. Transfer the kale to a medium bowl and let cool. (I sometimes put it in the freezer for a few minutes if I’m in a rush.) 

When the kale is cool, mix it with the yogurt, sour cream, and remaining 1⁄4 teaspoon salt, or to taste. Garnish with a few grinds of pepper and a sprinkling of red chile powder on top before serving.


Excerpted from "Vibrant India"
by .
Copyright © 2017 Chitra Agrawal.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

1 Introduction
3 Family Ties
6 South Indian Food Traditions
9 From Bangalore to Brooklyn

15 How to Use this Book
17 Indian Cooking Techniques and Tips
21 The South Indian Pantry
34 Kitchen Tools

37 1 | Breakfast and Light Meals
38 Rice and Lentil Crepe Dosa
43 Mung Bean and Quinoa Crepe Pesarattu
44 Mixed Lentil and Oatmeal Crepe Adai
45 Steamed Semolina Cakes Rava Idli
48 Steamed Rice and Lentil Cakes Idli
50 Steamed Lentil and Herb Dumplings Nuchinunde
52 Vermicelli Noodle Stir-Fry with Carrots, Edamame, and Scallions Shavige Baath
55 Spiced Spring Vegetable and Coconut Polenta Uppittu or Upma
57 “Hotel” Scrambled Eggs

59 2 | Salads and Yogurts

61 Shredded Carrot and Lentil Salad Hesaru Bele Carrot Kosambri
62 Red Cabbage and Citrus Coleslaw Yalekosu Kosambri
64 Root Vegetable and Asian Pear Salad
66 Cucumber, Sprouted Mung Bean, and Pomegranate Salad
68 Chickpea Salad with Summer Vegetables and Avocado Kadale Usali
69 Summer Squash in Herby Coconut Yogurt Curry Majjige Huli
72 Beet Yogurt Raita
74 Radish Yogurt Raita
75 Kale Yogurt Raita
76 Cucumber, Tomato, and Onion Yogurt Raita

79 3 | Stir-Fries and Curries
80 Potato Stir-Fry with Onion and Ginger Alugedde Palya
81 Cabbage Stir-Fry with Lemon and Curry Leaves Yalekosu Palya
82 Green Bean and Coconut Stir-Fry Huralikayi Palya
85 “Vangi Baath” Roasted Brussels Sprouts and Cauliflower
87 Stir-Fried Corn with Basil and Leeks Jolada Palya
88 Scallions in Spicy, Sour, and Sweet Sauce Eerulli Kavu Gojju
90 Pineapple and Peppers in Red Coconut Curry Ananas Gojju
94 Kerala Coconut Vegetable Curry Avial
95 Karnataka Coconut Vegetable Curry Saagu

99 4 | Rice and Bread
100 My Parents’ Steamed Basmati Rice
101 Simple Basmati Rice
103 Lemon Peanut Rice Nimbehannu Chitranna
104 Lime Dill Rice with Pistachios Nimbehannu Sabseege Soppina Baath
106 Fragrant Eggplant and Green Pepper Rice Vangi Baath
108 Coconut Rice with Cashews Kayi Anna
110 Yogurt Rice with Pomegranate and Mint Mosaranna
112 Yellow Lentil and Rice “Risotto” Khara Huggi or Pongal 
115 Thin Flatbread Chapati or Roti
116 Spicy Sweet Potato Buns Khara Buns
119 Green Chile and Herbed Cheddar Shortbread Masala Biscuit

121 5 | Soups, Stews, and Lentils
122 Basic Toor Dal
123 Basic Red Lentils
125 Spicy and Sour Tomato Lentil Soup Tomato Bele Saaru or Rasam
127 Lemony Lentil Soup Nimbe Saaru or Rasam
128 Roasted Kabocha Squash and Coconut Milk Soup
131 Potato, Carrot, and Red Lentil Stew Tharakaari Huli or Sambar
134 Roasted Butternut Squash and Lentil Stew Kumbalakayi Huli or Sambar
137 Black-Eyed Peas, Greens, and Lentil Stew Alasande Kallu Soppina Huli or Sambar
139 Creamy Yellow Lentils with Tomato and Ginger Hesaru Bele Thovvay

143 6 | Festive Bites and Snacks
145 Lettuce “Dosa” Wrap with Curried Potato and Chutney
147 Ben’s Curry Leaf Popcorn
148 Stuffed Shishito Pepper Fritters Bhajji
151 Pan-Roasted Masala Peanuts Congress Kadalekayi
152 Spicy Bitter Gourd Chips Haggala Kayi Hot Chips
155 Festival Trail Mix Ellu Bella

157 7 | Sweets and Drinks
159 Chia Pudding with Roasted Jaggery Blueberries Sabbakki Payasa
160 Summer Peaches in Sweetened Yogurt Shrikhand
163 Apple, Ginger, and Coconut Hand Pies Kadabu
164 Cardamom Oatmeal Cookies with Dark Chocolate and Golden Raisins
166 Dried Fruit and Nut Dessert Balls Ladoo
167 Banana, Coconut, and Cardamom Ice Cream Balehannina Rasayana
168 Mango and Coconut Milkshake Mavina Hannina Seekarne
170 Turmeric Almond Milk Badami Haalu
171 Savory Spiced Yogurt Drink Majjige or Buttermilk
172 Chile Watermelon Juice with Lime and Mint Leaves
175 South Indian Drip Coffee Filter Coffee

177 8 | Chutneys and Pickles
179 Cilantro Coconut Chutney
181 Ma’s Tomato Chutney
183 Caramelized Shallot, Almond, and Red Chile Chutney
185 Meyer Lemon Pickle Nimbehannu Uppinakayi
188 Rhubarb Strawberry Pickle
189 Spicy Cranberry Relish Thokku
190 Chutney Powder Chutney Pudi

193 9 | From Scratch
194 Saaru (or Rasam) Powder Saarina Pudi
196 Huli (or Sambar) Powder Huli Pudi
198 Vangi Baath Powder Vangi Baath Pudi
199 Roasted Fenugreek Seed Powder Menthyada Pudi
200 Yogurt Mosaru
202 Indian-Style Clarified Butter Ghee or Thuppa

204 Hands Over Forks and Knives

205 meal planning and sample menus

206 where to buy ingredients and equipment 

207 Starter grocery list
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