Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chris Hennes

Cooking with Madhur Jaffrey's Vegetarian India

Recommended Posts

A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.

 

To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as

 

Simple Seasoned Yogurt, South Indian-Style (p. 324)

 

Simple Seasoned Yogurt, South Indian-style.jpg

 

 

  • Like 8

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Indian vegetarian food has been a favorite  cuisine in our house ever since I bought Yamuna Devi's doorstop of a book, The Art of Indian Vegetarian Cooking. I have put the Madhur Jaffrey book on my list to buy in the US the next time we drive north. It's a little tricky to get the necessary ingredients but I have a lot of the special seasonings already and I can always stock up when I find myself in the right kind of grocery store. There are many fine cuisines in the world, but I think Indian vegetarian food should be on that list. In my mind one of the great cuisines of the world. So cook away and share with us your favorites. My  mouth is watering already.

 

Nancy in Pátzcuaro

 

  • Like 3

Formerly "Nancy in CO"

Share this post


Link to post
Share on other sites

Hooray for you, Chris Hennes, and I look forward to reading about your Indian cooking experiences.  DH and I both love Indian food...but I don't cook it.  And I don't really know why.  And living in Ontario Canada, even outside a small city, we have access to several decent Indian food restaurants and all the ingredients we could need.  So why don't I cook Indian food?  ????

 

So, I am going to be inspired by your delving deeply into the subject and will no doubt start to cook this wonderful and so varied cuisine.  My thanks to you, good sir.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

@Nancy in Pátzcuaro  Devi's book is amazing.  Had it since 1989.  I don't think I have cooked a bad dish from that book.  The only thing I miss are the onions.  No onions whatsoever in the recipes. http://www.krishna.com/why-no-garlic-or-onions

 


Edited by Okanagancook (log)

Share this post


Link to post
Share on other sites

 For those who are interested in learning more about her recipes but don’t have the book,  there are quite a number on-line.  Many are from reviews of the book by very reliable sources. 


Edited by Anna N (log)
  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
12 hours ago, Okanagancook said:

@Nancy in Pátzcuaro  Devi's book is amazing.  Had it since 1989.  I don't think I have cooked a bad dish from that book.  The only think I miss are the onions.  No onions whatsoever in the recipes. http://www.krishna.com/why-no-garlic-or-onions

 

The subtitle of Devi's book is "Lord Krishna's Cuisine." In that cuisine onion and garlic flavor, though not the texture, is supplied by asafetida. This seems to be a case of mixing spiritual practice with food, much as other faiths have restrictions on what they don't consume and why. It's fine by me,  though I agree that onion and garlic are two of the essential ingredients. Does all Indian vegetarian food avoid onion and garlic or is Lord Krishna's Cuisine the only one? I admit to being ignorant of other styles. This book has always satisfied my craving for Indian food.

 

Yeah, my copy of the book is heavily annotated and some pages are badly stained. The book falls open at favorite recipes. I have a friend who's vegan, and Indian food is one of his faves. It's a great choice for vegetarians and vegans.

 

Nancy in Pátzcuaro (where there is no Indian food if I don't cook it)

  • Like 1

Formerly "Nancy in CO"

Share this post


Link to post
Share on other sites
13 hours ago, Nancy in Pátzcuaro said:

Does all Indian vegetarian food avoid onion and garlic or is Lord Krishna's Cuisine the only one?

 Definitely not. Onions are very prominent in many vegetarian dishes. One must remember that India is a very large  continent and I believe that even Madhur Jaffrey  pointed out that there is not an Indian cuisine but many, many Indian cuisines. 


Edited by Anna N Fix the spelling of last name (log)
  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

 Definitely not. Onions are very prominent in many vegetarian dishes. One must remember that India is a very large  continent and I believe that even Madhur Jaffery  pointed out that there is not an Indian cuisine but many, many Indian cuisines. 

There are some specific religions and sub-cultures that avoid onions and garlic. The Jains spring to mind, and I know there are more. Nation-wide, though, onions are a commonly used ingredient and in fact onions taken past the caramelized stage to dry/crisp are a common garnish on many dishes. Indian stores often sell them prepared in a bag so you can just sprinkle them and save the tedious watching and stirring. 

  • Like 1

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites

Indeed, most of the recipes in this book have either onions or shallots in them. Garlic is less common, but not omitted entirely. These recipes are home cooking that she encountered in her travels throughout the country and represent a great diversity of cuisines from various parts of India. 

  • Like 2

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

I have a friend who comes from a family where eating onions and garlic was forbidden for religious reasons.  As @chromedome mentioned the Jains also do not eat onions and garlic but my friend said the reasons were different:  the Jains abstain in order to avoid the chance of eating small creatures.  Her family's religion abstains because of the negative spiritual effect of alliums.

 

My friend married into a family who do eat alliums.  Her practice now is to fast from garlic and onions one day a week.

 

Share this post


Link to post
Share on other sites

Many ingredients have health related beliefs behind them....a very old cuisine.

Share this post


Link to post
Share on other sites

Green Lentil Curry with Kale (p. 140)

 

This one's got garlic and shallots in it (both in small amounts), as well as cumin, coriander and of course, turmeric. 

 

Green Lentil Curry with Kale.jpg

 

 

Peas and Potatoes Cooked in a Bihari Style (p. 103)

 

Onion, but no garlic. Cumin, ginger, turmeric, green chiles. I have a lot of frozen peas at the moment, so I'm using this opportunity to use up some of them.

 

Peas and Potatoes Cooked in a Bihari Style.jpg

 

 

 

 

  • Like 7

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Chapatis (p. 219)

 

These are basically a whole-wheat tortilla, so I was in familiar territory here. Here's one cooking:

Chapati - Cooking.jpg

 

They puff up just like tortillas do. And the finished product:

Chapati - Finished.jpg

  • Like 7

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Chickpeas in a Simple Northern Style (p. 132)

 

The recipe calls for canned chickpeas, but I used dried and just cooked them as I usually do. This is one of the few dishes that didn't need curry leaves, so I made it early on before I had a chance to go to my Indian grocer: all the ingredients are readily available at a normal US supermarket. I found that this recipe comes out a bit saucier than her photo shows, the text calls for quite a bit of liquid. I added less than was called for, but still had more liquid than appears on p. 133.

 

Chickpeas in a Simple Northern Style.jpg

  • Like 6

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Potatoes Cooked in a Banarasi Style (p. 107)

 

No onions or garlic here: asafetida, mustard, cumin, ginger, coriander, turmeric, fresh chilies, chili powder, amchoor, and garam masala.

Potatoes Cooked in a Banarasi Style.jpg

 

 

Simple Marwari-Style Peas (p. 101)

 

Cumin, ginger, black pepper, and fresh chilies.

Simple Marwari-Style Peas.jpg

  • Like 8

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
On 1/29/2018 at 7:07 PM, Chris Hennes said:

Chapatis (p. 219)

 

These are basically a whole-wheat tortilla, so I was in familiar territory here. Here's one cooking:

Chapati - Cooking.jpg

 

They puff up just like tortillas do. And the finished product:

Chapati - Finished.jpg

I love making chapatis--it's great fun watching them puff up in the oven. Turns out you can make up a big batch of the dough and store it in the fridge for when you want a few for your dal. In my experience the dough is improved, both in taste and puff-ability, by resting for a day or two in the fridge.

 

Nancy in Pátzcuaro

  • Like 1

Formerly "Nancy in CO"

Share this post


Link to post
Share on other sites

Bread Upma (p. 208)

 

This was an unexpected dish for me, I've never had anything quite like it. In texture it reminded me a bit of bread stuffing, but of course with India flavors. I made it with the Modernist Bread Compleat Wheat bread, which is terrific.

Bread Upma.jpg

 

 

Rice with Dill and Peas (p. 174)

 

Rice with Dill and Peas.jpg

  • Like 5

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Spinach Raita (p. 330)

 

I'm trying to branch out here and not always make the same raita -- she has several in the book, of course, and I've never met I raita I didn't like. No exception here...

 

Spinach Raita p330.jpg

  • Like 5

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Spicy Paneer Slices (p. 9)

 

Coated with turmeric, chili powder, and flour, then fried.

 

Spicy Paneer Slices.jpg

 

 

Goan Potatoes (p. 110)

 

Only whole spices in this one (except for the asafetida). Urad dal, mustard, cumin, fenugreek seeds, curry leaves, fresh chilies, and onion.

 

Goan Potatoes.jpg

 

 

Vegetable Biryani with Cauliflower, Carrots, and Peas (p. 193)

 

You don't really get a sense of it from the photo, but there is actually quite a lot of cauliflower in this biryani. She makes it in an unconventional way in an attempt to simplify the process, basically cooking the vegetables completely separately from the rice and only combining them when serving.

 

Vegetable Biryani with Cauliflower, Carrots and Peas.jpg

 

  • Like 4

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

I've been eyeing the spicy paneer. I have a gallon of milk sitting in the fridge that's about to go bad.

Share this post


Link to post
Share on other sites

Eggs in a Mustard Sauce (p. 284)

 

This is a very mustardy dish, with three tablespoons of dry mustard to four eggs. It's got other spices in it of course, but the mustard dominates.

 

Eggs in a Mustard Sauce.jpg

  • Like 3

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Thin Rice Noodles with Lemon and Peas (p. 270)

 

This was a pretty different flavor combination from the others in the book: quite heavy on the lemon, which was delicious. I added a bit of water at the end to make it a bit saucier, hers was too dry for my tastes.

 

Thin Rice Noodles with Lemon and Peas.jpg

  • Like 6

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Bollo
      I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research. 
    • By David Ross
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.

    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...