Healthy Indian Vegetarian Cooking. Shubhra Ramineni
Salted Fried Cashews
Pan-Seared Brussels Sprouts
Oven-Roasted Asparagus Spears
Indian Style Grilled Corn
Spinach and Fenugreek Fritters
Tomato Soup
Spicy Sweet Potatoes
Potato Cutlets
Opo Squash Fritters
CHAPTER 3
Baked Whole Wheat Flatbreads
Daikon Stuffed Wheat Flatbreads
Opo Squash Flatbreads
Quinoa Cashew Pilaf
Indian Cornbread
Fenugreek Cornbreads
Plain Basmati Rice
Rice with Cumin and Peas
Vegetable Pilaf Rice
Saffron, Fruit, and Nut Rice
Mint Rice
CHAPTER 4
Kidney Bean Curry
Black Bean Curry
Black-Eyed Pea Curry
Split Chickpea and Zucchini Stew
Green Lentils and Kale Stew
Buttery Black Lentil Stew
Stewed Whole Red Lentils
Stewed Split Red Lentils
Chickpea Curry
Fresh Lentil Sprout Salad
CHAPTER 5
Cut Bell Peppers and Potatoes
Mashed Turnips
Sweet and Spicy Butternut Squash
Curried Carrots and Peas
Green Beans with Potatoes
Spinach and Potatoes
Cauliflower and Potatoes
Sautéed Mushrooms and Peas
Sautéed Potatoes with Cumin
Yellow Squash Curry
Stuffed Okra
Fenugreek and Potatoes
Stuffed Bitter Melon
Opo Squash Dumpling Curry
Japanese Eggplants with Potatoes
Cabbage and Peas
Mixed Greens
Collard Greens and Parsnips
CHAPTER 6
Homemade Crumbled Indian Cheese
Vegetable Curry with Tofu
Indian Cheese Block
Indian Cheese and Pea Curry
Creamed Swiss Chard with Cheese Cubes
Cheese and Bell Pepper Skewers
Garam Masala
Pan-Fried Cheese Cubes
Tofu Breakfast Scramble
Indian Cheese with Peas
Tandoori Tofu Kebabs
CHAPTER 7
A Fruitful Ending: Drinks and Desserts
Strawberry Lassi
Fresh Vegetable Juice
Fresh Fruit Juice
Indian Cappuccino
Chai Tea
Melon Balls in Rose Syrup
Mango Ice Cream
Fruit Custard
Sweetened Carrots
Chocolate and Coconut Covered Cherries
Eat Where Your Food Lives
I had the pleasure of meeting Shubhra Ramineni at an event at my restaurant that the Bellaire, TX mothers group got together. For the last six years, I have been giving talks, cooking demonstrations and interactive cooking experiences in the hopes of spreading the word on our philosophy of eat where your food lives." This mantra has a double meaning for me: 1) obviously buy, cook, and eat local food and 2) eat food that is truly alive in flavor and nutritional density. Shubhra immediately connected with the kind of food we made and mentioned she had a cookbook so we planned to do a cooking class together, using her book and our kitchen space. Shubhra has since done two classes with us and has hosted three more events, sharing her love and knowledge of Indian cooking and more and more incorporating the local pantry
and her garden.
As we both have young daughters and are passionate about good food, we have bonded on every family's effort to keep bringing our families to the dinner table. I have had over the years many wonderful Indian cooking mentors. My first real culinary exploration was with making my own curry powder and garam masala (roasted spice mix). Having traveled extensively and also going to cooking school in London, England, it has exposed me to more diverse and wonderful ethnic foods. My hope for my own daughter is that she will be fearless in the food world and be comfortable at any dinner table in the world, eating the rich food traditions wherever she happens to land.
Shubhra's hope with this book is to encourage people to eat more healthy vegetarian foods using easy to find Indian spices to make the dishes delicious. She encourages people to shop at local farmers markets, supporting their community and local farmers that grow responsibly with organic and sustainable methods that are good for us and for the earth. Right now at the local farmers markets, we have wonderful daikon, Swiss chard, and Japanese eggplants! I love to run into people from different parts of the world and ask them what they're going to make