Indian Vegetarian Cooking from an American Kitchen

“A remarkably skillful job of bringing authentic Indian flavors to the American kitchen.”—David Rosegarten, author of The Dean & Deluca Cookbook and host of Taste (TV Food Network)
Recipes include:
• Cucumber Pirogue
• Spicy Potato Soup
• Fruit Salad with Yogurt Cheese Dressing
• Sautéed Eggplant and Bell Pepper Curry
• Spinach with Homemade Cheese (Saag Paneer)
• Mixed Vegetable Korma (Navarathna Korma)
•Rice Pilaf with Cashews, Black Pepper, and Coconut
• Vegetable Biryani
• Basic Toovar Dal
• Spicy Black-eyed Pea Curry
• Chapatis (Whole Wheat Flat Breads)
• Parathas (Whole Wheat Flaky Griddle Breads)
• Aloo Parathas (Potato-stuffed Breads)
• Masala Dosa
• Rava Idli
• Minty Yogurt Drink
• Sweet Vermicelli Pudding
• Almond Milk Fudge
and more!
“Vasantha Prasad’s book is a must-read for anyone who loves healthy Indian vegetarian fare. Her recipes are wonderful and use all five of the senses!”—Nina Griscom, co-host of Dining Around (TV Food Network)