Free Download Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking By Yamuna Devi, A. C. Bhaktivedanta Swami Prabhupada
2017 | 1157 Pages | ISBN: 1635610990 | PDF | 39 MB
The definitive volume on Indian vegetarian cooking, winner of the International Association of Culinary Professionals (IACP) Cookbook of the Year. Created by a noted author and lecturer, Lord Krishna’s Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy, products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author’s anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. The American-born Devi, who as the disciple and personal cook of an Indian spiritual leader spent eight years off and on travelling with him in India and elsewhere, has assembled about 500 detailed, carefully written recipes representing the vast range of Indian cooking styles. They provide excellent, workable versions of–among much else–Indian pancakes, flitters, dumplings, breads, cheese and yogurt dishes, and sweets and pastries. (American vegetarians should note that the recipes use no eggs.) Only a real hater of Indian flavors could fail to come away with ideas almost begging to be adopted in everyday use–say, spicy creamed spinach. There are attractive experiments with American ingredients like maple syrup and jicama as well as the dozens that must be sought in Indian stores. But the recipes pale in interest beside the vast amounts of information on ingredients, techniques, equipment, and critical culinary indefinables.Table of ContentsIntroductionHow to Measure and Use the RecipesRiceDalsDal SoupsWhole Bean DishesDal and Rice DishesSun-Dried Dal BadisBreadsGriddle-Baked BreadsGriddle-Fried BreadsShallow-Fried BreadsDeep-Fried BreadsBread VariationsVegetablesThree Methods of Cooking VegetablesDry-Textured VegetablesMoist VegetablesFried VegetablesVegetable SoupsLeafy Green VegetablesSeasoned Vegetable PuréesStuffed VegetablesChar-Flavored CharcharisShukta: Vegetable StewsDairy Products and Dairy-Based DishesHomemade Butter, Ghee and Seasoned VariationsHomemade Yogurt, Cheese and Other Milk ProductsCreamy Yogurt KarhiYogurt SaladsPanir and Chenna DishesSaladsLittle SaladsSide-Dish SaladsChutneysFresh ChutneysCooked ChutneysSauces and RelishesA Touch of SaucePicklesJams and PreservesLight Meals and SavoriesPakoras: Vegetable FrittersKoftas: Fried Vegetable BallsDeep-Fried Savory Stuffed PastriesThin Dosa PancakesCake-Like Iddli DumplingsFried Dal Patties, Puffs and BallsPan-Fried Vegetable PattiesLight-Meal FavoritesSnacks and NibblersSweetsQuick and Easy SweetsHalvaChenna Cheese ConfectionsJuicy Chenna Cheese SweetsMilk FudgesSyrup SweetsClassic Milk PuddingsFresh Fruit DessertsBeveragesFruit Juices and SyrupsChilled Dairy DrinksWarming DrinksA-z General InformationAbout His Divine Grace A. C. Bhaktivedanta Swami PrabhupadaGlossary of Hindi Terms and Pronunciation Guide
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