There's no greater joy than to eat around a crowded table with friends and family at home.CHAPTER 3 Some of the dishes in Fresh India have been passed down the generations in my family and haven’t seen the light of day outside our home until now. Many have come from my travels all over India and the people I have met along the way, from home cooks to street stall vendors, temple cooks to chefs in top restaurants. To prepare the chard, cut the stems from the leaves. Cut the stems into 4cm pieces and slice the leaves into 4cm strips. For cost savings, you can change your plan at any time online in the “Settings & Account” section. If you’d like to retain your premium access and save 20%, you can opt to pay annually at the end of the trial. Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.

Meera Sodha - The Happy Foodie Meera Sodha - The Happy Foodie

I grew up here in England in a small farming village in Lincolnshire. Behind our house were fields bursting with potatoes, leeks, corn, and chard, and down the road, mustard, cauliflower, and all sorts of greens. Mum adopted and adapted, spicing all this produce to make our very own special dishes, from zucchini kofta to green bean bhajis, rhubarb chutney, and even rainbow chard saag. With every dish, you could see the Gujarati resourcefulness and creativity at work. At the heart of every one of my recipes is a place called Gujarat. It’s where, as long as anyone can remember, our family came from. And although my family has now settled in England, we are still Gujarati, and day in day out we talk, think, and eat like Gujaratis. With any cuisine, the big question is always how to hang it all together so it makes sense. For that reason I've included a few menu suggestions, which you'll find here.But my aim with this book is not to preach or to write only for vegetarians: it is to inspire you to cook a different, fresher, vegetable-led type of Indian food. To honor the seasons and what grows in our fields, and also to celebrate the way that hundreds of millions of Indians eat, and the Gujarati way of thinking. To serve, place the papadums on large plates and use a slotted spoon to spoon over the tomato masala, leaving the liquid behind. Or serve the masala in a bowl next to the papadums.

Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes

Although Gujarat in particular is famous for this, a similar story exists all across India. For hundreds of millions of people in India, vegetarianism is not a choice but a way of life. Appetites will vary (so plan accordingly), but as a general rule allocate 4 tablespoons of dry rice per person. As for legumes, allow ¼ pound of the dried variety per person, or a generous ¾ cup of cooked.You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here.

Made in India: 130 Simple, Fresh and Flavourful Recipes from

Change the plan you will roll onto at any time during your trial by visiting the “Settings & Account” section. What happens at the end of my trial? Others have come from my experiments in the kitchen, taking classic Indian techniques and flavors and imagining something new. After all, I’m sure I’m not the only one who has wondered what an Indian salad could look and taste like. Taste as you go, from beginning to middle to end. This is the simplest but best piece of advice my mother ever gave me. That way you'll learn what you like and what you don't. It will also give you a better understanding of the personalities of the ingredients you're dealing with and how they change with time, heat, and when mixed with other things. Soon you'll be able to create great food without a recipe.

All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times Everything tastes better when eaten with your hands (with the exception of soup). "Why would you want to taste the metal of a fork first?" my mum asked me. Good question, Mum. This is a book all about vegetables, but whether you call it a vegetarian cookbook is up to you. I’m aware I’ve written it at a time when a change is taking place in our attitudes toward both meat and vegetables. More of us are questioning how we farm, how we treat animals, and whether how we eat is sustainable, good for the environment and also for our health. You may change or cancel your subscription or trial at any time online. Simply log into Settings & Account and select "Cancel" on the right-hand side.