Vegan Richa’s Indian Kitchen will be hitting bookshelves in just one month, and there’s already a buzz generating around it. VegNews Magazine co-founder Colleen Holland says it’s “One of the best cookbooks on Indian food (vegan or not).”
With Richa Hingle to guide you, you will learn how to make your own Indian meals, and you will also learn the secrets of exotic spices. Richa shares simplified techniques and step-by-step instructions so you can explore traditional, new, and restaurant-style Indian delectables in your own kitchen. Recipes range from breakfast and small plates to curries and dals. One pot meals, main dishes, flatbreads, desserts are also covered.
While you patiently wait one more month for your copy of Vegan Richa’s Indian Kitchen, we thought we’d share a little sneak peek with you. Here are some of the mouthwatering dishes that you can expect to find within the book’s pages:
Savory Pan-Fried French Toast (Bread Pakora) is a favorite breakfast or evening snack in Richa’s house.
Rotis, phulkas, and chapatis are similar whole-wheat flatbreads. One can be slightly thinner than another, depending on the region.
Lightly flavored with fenugreek, this simple side of mushroom and greens comes together quickly.
These kofta balls are baked and contain chickpeas and hemp seeds. Though they are nut-free, you can use ground pumpkin seeds or ground cashews or other nuts instead. The sauce is made creamy with cauliflower and hemp seeds to simulate the dairy-like creaminess.
This is a super-quick dish that is usually made with makhani, or butter sauce, but is made here without oil or butter.
This simple dal gets its flavors from just a few whole spices such as cinnamon sticks and cumin seeds, and coconut.
Vegan Richa’s Indian Kitchen will be available on May 19th. Preorder now from Amazon or Barnes and Noble.
