Sunday, 2 August 2015

FR 5:The Hare Krishna Book of Vegetarian Cooking - Book Review

The books-cookbook and the others-are either gifted by people who know and understand my craze for reading and collecting books or the ones that I buy when there is a promotional sale.So,this book came as a steal when there was a promotion online and I just couldn't resist buying this one!



The Hare Krishna Book of Vegetarian Cooking by Adiraja Dasa is a Baktivedanta Book Trust Publication.

The cover of the book shows Lord Krishna being offered food with a huge spread in front of them! Now, isn't that cute!

According to the author, this book is designed to help one prepare authentic Indian meals at home and also to get acquainted with  with the tradition behind India's great vegetarian cuisine.

The book starts with
  • Preface - where the author tells us why this is no ordinary cookbook and the reasons/circumstance behind this book.
  • Introduction - A little about this book , the Vedas[Holy scriptures],Bakti Yoga,Indian cooking in this book refers to the Vedic style of cooking ,how Vedas define a true vegetarian,Vegetarianism,etc.
  • Vegetarianism: A means to a higher end - talks about vegetarianism, giving a list of world famous vegetarians, advantages if becoming a vegetarian, how it improves health,the economical comparison to meat eating, ethics,Karma, religion,etc.
  • A temple of Krishna in your home - The reasoning behind offering neivedyam to Krishna [or other Gods],how the cook prepares and offers food to the Lord.
  • Vegetarianism and the Hare Krishna movement - spells the Krsna Consciousness movement, distribution of Prasad after the prayer / chanting,Hare Krsna movement restaurants around the globe, The ISKCON food relief program etc
  • The Science of Eating and good health - This chapter explains how to spiritualize your eating,eating at fixed timing, pleasant atmosphere,combining foods wisely, sharing the food [prasad],cleanliness,eating in moderation,avoiding food wastage,trying an occasional fast.
  • Utensils - that are required for cooking...
  • Suggested menus - Gives sample menus for the whole day and the list is indeed mouth watering!
  • Preparing and serving a Vedic meal - talks on how Vedic cooking s practical and also on the methods / process/ procedure of cooking that will minimize the time spent on cooking but will achieve maximum output, the seating arrangement for a meal, etc.
  • Recipes - This section is really so interesting!!!
Spices and herbs - masala blends,your spice shelf- gives the list ,quality and usage of the spices that are used.
Milk products - Ghee , paneer yogurt - their food qualities and how to prepare them at home.
Rice -Types of rice that can be used and some points worth remembering while cooking rice + 12 rice varieties.
Dals and soups- Lentil- types and how to cook them +   15 recipes
Breads and pancakes- 11 recipes
Vegetables - 25 recipes
Savories - 19 recipes
Chutneys and raitas - 13 recipes
Sweets - 24 recipes
Beverages- 11 recipes
  • Appendixes- Measurement conversion tables
  • Where to get essential ingredients
  • About the author
  • Glossary
 There are a bunch of colorful full paged photographs that will surely make you drool.The recipes are simple and easy to prepare with clear instructions on how to make them easily.

This book is worth buying not only for the array of tasty dishes but also to understand in-depth the philosophy of being a vegetarian from religious, scientific and ethical perspectives.

A good book for someone attempting to cook Indian vegetarian food and a gem for someone trying to turn into a vegetarian.

This is my fifth book for Foodies Read 2015 Challenge where I have signed up for the Chef de Cuisine which is 14-18 books to be read and reviewed by the end of this year....

Happy Browsing....

Saturday, 1 August 2015

Ragi | Finger Millet Recipes

Ragi is a very nutritious cereal and if given in the right method, it is suitable for the little tummy as well!

A little info on Ragi:

  • It is also called finger millet ,African millet
  • It has a valuable amino acid -Methionine.
  • 100g of ragi gives 328kcal energy , 7.3 g protein ,1.3 g fat,72 g carbohydrate ,3.44g calcium and 3.6g fibre.
  • The nutritive value increases when it is malted.


This healthy ingredient can be used to make anything from weaning food to main dishes, desserts and bakes! It is so versatile and so healthy!!

Check out these recipes from my kitchen.....

 

Sunday, 26 July 2015

Bean and pasta soup

For a past few months, I have been taking more of soups and salads for dinner.I found it interesting and exciting so that I could prepare new recipes and experiment.

This in turn created a fondness for soup in my family and even the kids started to enjoy the soups. Apart from the clear soups, I prefer chunky ones and those which will make a meal by itself.

One such creation is this soup which was born out of bits and pieces of ingredients that were remaining in the freezer.

And once again this post is for Blogging Marathon #54, Week 4, Day 3, where I selected on ingredient from the list that Srivalli provided in the BM #54 announcement


I used:

Pasta - 1/2 cup
Vegetable stock - 2 cup / more
Boiled Kaala Channa - 1/2 cup
Boiled peanuts- 1/8 cup
Kitchen king masala - 1 teaspoon
Celery- 1 stalk,chopped
Garlic-2 pods, chopped
Onion-1,finely chopped
Salt to taste
Oil-1 teaspoon

Heat oil in a pan and add onion, celery, garlic and saute till the onion turns light brown. Add vegetable stock and when it comes to a boil add pasta and simmer till the pasta is done. Add more stock if needed.Now put in kitchen king masala and salt.


Add boiled peanuts and Kaala channa and simmer for a few minutes. Remove from heat and serve warm garnished with coriander leaves.


Note:
  • Water can be used instead of vegetable stock.
  • Celery is optional.
  • Any bean can be used instead of kaala channa.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54


Bon Appetit...