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by Vandana Sheth (Author), Sharon Palmer (Foreword by)
My Indian Table
Quick, Easy & Healthy Indian Vegetarian Comfort Food Recipes
In My Indian Table, Vandana Sheth draws upon heartwarming memories of her mother's cooking while growing up in India with her knowledge as a registered dietitian nutritionist and certified diabetes educator. In this beautiful full color cookbook, she transforms heavy Indian dishes to lighter, easy-to-prepare, authentic, delicious and healthier options.
Over 60 delicious and healthy vegetarian recipes
Step-by-step instructions
Shortcuts to streamline and speed up the cooking process
Full color pictures
Tips for success, stocking your kitchen, key ingredients, shopping and storage tips
Recipes for all culinary skill levels
Tasty dishes that can promote health and prevent disease
Wine pairing with Indian food and stories
There is so much more to Indian food than chicken tikka masala, naan, samosa, and vindaloo
Whether you are a meat lover, vegetarian or vegan, this book is a flavorful, fun and exciting way to enhance your meals.
In My Indian Table you'll find basic recipes, beneficial beans, vibrant veggies, glorious grains, tasty accompaniments, flavorful light meals, indulgent desserts, and delicious drinks.
Read An Excerpt from My Indian Table
I have taken some of my favorite ingredients and created a delicious one bowl meal for convenience, flavor and easy clean up. The golden hue of turmeric and aromatics turn each bite into a flavor and textural explosion. The addition of garbanzo beans to this recipe provides a nice protein and fiber upgrade.
This recipe came about one warm summer day when I had just gotten home from work and wanted to relax in our backyard with my family. I pulled together a few ingredients that I thought may play well together and cooked this in a wok in our backyard stove while sipping on some wine. This dish is in honor of my husband who loves simple one-bowl meals.
Curried Power Bowl
Makes 4-6 servings
Ingredients
1 tablespoon oil
1 teaspoon cumin seeds
1 large onion, chopped 1 1/3 cup
2 serrano chili (deseeded and chopped) optional
1/2 teaspoon ground red chili
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon garlic
1 teaspoon ginger
8 cups cauliflower florets 2 pounds (about 1-1.5 large heads)
2 14-oz cans garbanzo beans rinsed and drained
4 tomatoes chopped
2-4 tablespoons chopped cilantro (optional)
Bag of greens
Method:
Heat oil on medium high setting in a saucepan
Add cumin seeds and saut for 1 minute until darker brown
Add onions and saut until golden brown
Add red chili, turmeric, cumin, coriander, garam masala, garlic, ginger, saut for 1 minute
Add cauliflower and mix well and cook for 5 minutes
Add garbanzo beans, tomatoes, mix well, cover and cook for 5-7 minutes
Garnish with cilantro and enjoy
Serving suggestions:
Serve on a bed of greens with a drizzle of cucumber raita, place it inside a whole grain tortilla and enjoy as a wrap, or enjoy with a side of quinoa or rice.
From my Indian kitchen, to your table, I truly believe that you will create your own beautiful memories with simple and delicious Indian food surrounded by your loved ones.
Order your copy of My Indian Table today to enjoy delicious and flavorful meals that are easy and healthy.
