The official Indian Vegan Kitchen review thread (to be updated).
Add recipe reviews for The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes by Madhu Gadia here, and they will be added to the list.
Homemade Spice Blends and Basic Recipes
Roasted cumin powder
Sprouted mung beans
Snacks, Chaat, and Beverages
Spicy coated peanuts
Black eyed pea dip
has become one of our very favorite recipes! So delicious, and so easy to make! (peaceablepalate)
has become one of our very favorite recipes! So delicious, and so easy to make! (peacablepalate)
Rice peanut snack mix
Hot spicy cereal mix
Whole wheat crackers
Instant steamed cakes
Mixed vegetable stuffed pastries
I used a combination of peas, corn, and diced carrots for the "mixed vegetables." These were pretty good, but oddly enough I prefer the pea pastries. I guess I'm used to regular old potato-and-vegetable samosas, and the pea ones are something different. Still, it seems like a very reliable recipe and would probably be good if serving others. (fb)
Quick vegetable pastries
this is a samosa filling wrapped in puff pastry. I just used peas for the vegetables. I thought they came out good, but they were quite a bit of work considering they are just a side/appetizer dish (boil the potato, make the filling, roll out the pastry sheet, wrap each one) and I don't think I liked them enough for them to be worth the trouble. they also stuck to the pan on me and cooked in less time than stated. they were good to try though. i think i only really like somosas when I am not the one making them. (thirteenblackbirds)
Mung bean fritters
Mixed vegetable fritters
Buckwheat potato fritters
Mixed bean cakes
Sorghum zucchini cakes
Pea stuffed pastries
Straight up gingery peas in dough. I think it has a good balance of spice (enough that you don't really need something to dip it in, but not so much that you can't). The dough worked out very well - I didn't need to add any water/flour, and it rolled out well, wasn't sticky, and fried well. In fact, it fried so well that these did not seem greasy at all. I actually fried it at a higher temp than suggested, maybe 360, only because I didn't want them to go greasy. They weren't, and the dough was still fully cooked and not burnt. (fb)
Mung bean stuffed pastries
Potato patty snack
Chickpea potato snack
Quick and easy and very tasty. 'nuff said. (tweety)
Orange ginger sherbet
Basil ginger herbal tea
Green mango drink
Spicy sour drink
Breakfast, Light Meals, and Soups
Cracked wheat pilaf
Stuffed mung bean pancakes
Buckwheat zucchini pancakes
Veggie sloppy joe sandwiches
These aren't so much like sloppy joes (I don't think they're really supposed to be) than stewed mixed vegetables. They're mildly spiced, so it's easy to eat a good amount on bread. They don't really need to be eaten with bread, though, and can just be eaten as a side. (fb)
Mung bean crepes
Bean rice pancakes
Quick rice dumplings
Lemon pepper soup
Spicy tomato soup
Curried potato soup
I liked this since it was something different but I didn't love it. I thought the lemon was a nice flavor but it somewhat overpowered the mango, and it was also pretty sweet for a soup (thirteenblackbirds)
Lentil vegetable soup
Thanks AC obviously that took a lot of work to take what was in the other thread and make it "official" with the recipes. Kudos.
Now I'm craving Indian food. LOL
I know what you mean. As a longtime vegan I'm sure that aggitates you to see all that space taken up. I think perhaps she might have went into such detail because veganism is not a concept Indians (and all the expats that would be reading that book) understand well. If I didn't have a guide when I went to India I would have been in a difficult sitaution outside of the big cities. "Strict vegetarian" in India means "ovo-lacto" to us.
kale tofu pilaf - Honestly I wasn't expecting much from this recipe because for an Indian dish there isn't much to it. I was very pleasantly surprised that it tasted very good, and less is more in this case, especially since I don't think kale and a lot of spices go well together. Very simple changes I made were: I used grapeseed oil for the sauteeing, I used brown rice using my rice cooker and ignored her rice cooking and rinsing instructions which I imagine are there to make white rice less sticky and more fluffy. I used chaat masala instead of garam, and used green chilies (I got them in the Indian market so it's appropriate. :)) instead of cayenne.
Chickpeas and rice noodles Quite good. Right away you see I used whole grain pasta instead of rice noodles. For an Indian dish it's quite skimpy on the spices, cumin seeds being the only one. This though doesn't distract from the taste, in fact Indian spices tend to overpower whatever dish it is, so it's nice to have the flavors of pasta, chickpeas, chili and cilantro come through. I added the optional peanuts for garnish and that was a good idea.
Chickpea-potato snack - Quick and easy and very tasty. 'nuff said.
I made the pea and tofu curry again which is a rare occurrence that I make a dish twice, but I was in the mood for tofu and Indian. This time I used chickpeas instead of peas, and I cut back to about 1/2 cup of water instead of 2.5 cups which made for a bolder onion flavor. I also omitted the last two tablespoons of oil. Still a very good dish, but I can't rave about it like I did the first time. I for the life of me can't find out what happened to my whole cumin seeds. They've disappeared from my kitchen.....not amused with that. I used powder in this dish instead and it was fine.
Mung bean and tomato dal - Simply delicious. Nuff said.
Green pepper crumble - I like the flavor of this a lot. It uses besan (a chickpea flour that is a bit thicker in grind that the chickpea flours we see here) to create a crumble like dish...mine didn't really crumble well and was kind of dry even though it uses a whopping 3 tbls. of oil. Makes a tasty side dish.
Spinach sambhar - Excellent. Sambhar's can get a bit busy with lots of veggies and such...I like the simplicity of this one with just spinach, toor dal, onions, tomatoes and spices.