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 Cookbookand host of Taste (TV Food Network)

Recipes include-

.Cucumber Pirogue .Spicy Potato Soup .Fruit Salad with Yogurt Cheese Dressing .Sauteed 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)

Author Biography

Vasantha Prasad was born in Bangalore, India, anddeveloped a passion for vegetarian cooking in her late teens.
Growing up in a country renowned for its exotic spices and widevariety of vegetables,
not to mention age-old family culinarysecrets, she learned to prepare healthful and tasty vegetarian delights.
She came to the United States in 1972 and now lives in Mamaroneck, New York, with her family.