Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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I have attempted to recommend this to everyone I know but I'm not sure if anyone has taken me up on it, so here I am. Obavezna literatura za vegetarijance i dobrodošla inspiracija za sve koje žele dodati malo boje na svoje tanjure. Drawing from her ‘New Vegan’ Guardian column, East also features plenty of brand-new recipes inspired by a wide range of Asian cuisines, from India to Indonesia, China to Singapore, by way of Thailand and Vietnam.

Meera Sodha’s irresistible curry recipes - The Happy Foodie Meera Sodha’s irresistible curry recipes - The Happy Foodie

Meera has served it here with rice and flash-fried green beans, spiked with garlic, chilli, lime juice and salt. Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. Many have come from my travels all over India and the people I have met along the way, from home cooks to street stall vendors, temple cooks to chefs in top restaurants.

Cooking is a huge part of my heritage and my love for my ancestors’ food and desire to keep their food traditions alive led me to journey back to my mother’s kitchen to capture the recipes from my childhood. This is the food I love, which is influenced by how Gujaratis think about food but also by each and every state of India and occasionally Sri Lanka too. There’s rather a lot of generalisations about England and English food too - snacks are processed and come from a machine, full of E numbers. Fresh India is a vegetarian-only recipe book, and I liked it more than her previous recipe book, Made in India.

Rainbow Chard Saag Aloo - The Happy Foodie Rainbow Chard Saag Aloo - The Happy Foodie

Finally, add the shredded cabbage and black kale to the pan with a couple of tablespoons of water and stir-fry for 3 minutes. She is now vegan columnist at The Guardian and author of two more best-selling cookbooks: Fresh India and EAST, which both champion vegetarian and vegan food that is quick, easy and delicious. Born in Lincolnshire to Ugandan Asian parents, her love for her mum’s home cooking and her desire to keep her ancestors’ food traditions alive led her to capture the recipes of her childhood. I have only recently been introduced to Mangalorean cuisine, and while the journey ended a little abruptly I am nonetheless thankful for this little introduction and discovery.There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners’ Question Time pilau and green beans with cashew nuts and coconut. Recipes we love: Mushroom and Walnut Samosas, Beetroot and Paneer Kebabs, Gardeners’ Question Time Pilau, Roasted Cauliflower Korma, and Lime Pickle Rice with Roast Squash and Red Onion. It’s still Gujarati cooking, but seasons change and people change, so food changes – even produce in the UK has changed wildly since my parents moved here. The key here is getting the right levels of chilli, lemon and salt – I like mine on the upper edge of what’s acceptable.

Fresh India by Meera Sodha | Waterstones

One of the most heartening things is when friends anecdotally tell me how much they love her food without realising I work on the book! It all started in 269 BC when Emperor Ashoka banned the slaughter of any living animal in the name of peace. These easy vegan Indian recipes from Meera Sodha will show you how to embrace vegetables, pulses and earthy spices to create outstanding, flavoursome meat- and dairy-free dishes. Here she makes an easy curry sauce and teams it with crispy aubergine slices and home-pickled radishes. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut.Any changes made can be done at any time and will become effective at the end of the trial period, allowing you to retain full access for 4 weeks, even if you downgrade or cancel. Others have come from my experiments in the kitchen, taking classic Indian techniques and flavors and imagining something new. Pour over 4 tablespoons of oil (or enough to coat them properly), then scatter over 1 teaspoon of salt. Walk the streets of Ahmedabad or Rajkot and you’ll come across simple but heavenly potato curries cooked with garlic, mustard seeds, and tomatoes.

Meera Sodha - The Happy Foodie Meera Sodha - The Happy Foodie

Here are surprising recipes for every day made using easy-to-find ingredients: Mushroom and Walnut Samosas, Oven-Baked Onion Bhajis, and Beet and Paneer Kebabs.

Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas. While my family gravitated toward the fresh, the vibrant, and the seasonal, Indian food in the UK was often heavy, swimming in brown sauce and lacking in variety. I am a mangalorean , made the plantain curry , as I was making it - I felt apprehensive , in all my years I have never come across such a dish .