دانلود کتاب Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking

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The definitive volume on Indian vegetarian cooking, winner of the International Association of Culinary Professionals (IACP) Cookbook of the Year. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy, products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. The American-born Devi, who as the disciple and personal cook of an Indian spiritual leader spent eight years off and on travelling with him in India and elsewhere, has assembled about 500 detailed, carefully written recipes representing the vast range of Indian cooking styles. They provide excellent, workable versions of--among much else--Indian pancakes, flitters, dumplings, breads, cheese and yogurt dishes, and sweets and pastries. (American vegetarians should note that the recipes use no eggs.) Only a real hater of Indian flavors could fail to come away with ideas almost begging to be adopted in everyday use--say, spicy creamed spinach. There are attractive experiments with American ingredients like maple syrup and jicama as well as the dozens that must be sought in Indian stores. But the recipes pale in interest beside the vast amounts of information on ingredients, techniques, equipment, and critical culinary indefinables. Table of Contents Introduction How to Measure and Use the Recipes Rice Dals Dal Soups Whole Bean Dishes Dal and Rice Dishes Sun-Dried Dal Badis Breads Griddle-Baked Breads Griddle-Fried Breads Shallow-Fried Breads Deep-Fried Breads Bread Variations Vegetables Three Methods of Cooking Vegetables Dry-Textured Vegetables Moist Vegetables Fried Vegetables Vegetable Soups Leafy Green Vegetables Seasoned Vegetable Purées Stuffed Vegetables Char-Flavored Charcharis Shukta: Vegetable Stews Dairy Products and Dairy-Based Dishes Homemade Butter, Ghee and Seasoned Variations Homemade Yogurt, Cheese and Other Milk Products Creamy Yogurt Karhi Yogurt Salads Panir and Chenna Dishes Salads Little Salads Side-Dish Salads Chutneys Fresh Chutneys Cooked Chutneys Sauces and Relishes A Touch of Sauce Pickles Jams and Preserves Light Meals and Savories Pakoras: Vegetable Fritters Koftas: Fried Vegetable Balls Deep-Fried Savory Stuffed Pastries Thin Dosa Pancakes Cake-Like Iddli Dumplings Fried Dal Patties, Puffs and Balls Pan-Fried Vegetable Patties Light-Meal Favorites Snacks and Nibblers Sweets Quick and Easy Sweets Halva Chenna Cheese Confections Juicy Chenna Cheese Sweets Milk Fudges Syrup Sweets Classic Milk Puddings Fresh Fruit Desserts Beverages Fruit Juices and Syrups Chilled Dairy Drinks Warming Drinks A–z General Information About His Divine Grace A. C. Bhaktivedanta Swami Prabhupada Glossary of Hindi Terms and Pronunciation Guide