Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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To celebrate the release of Meera Sodha’s hotly anticipated cookbook, Fresh India, a team of Happy Foodies have been cooking from the book all week. If you do nothing, you will be auto-enrolled in our premium digital monthly subscription plan and retain complete access for 65 € per month.

Meera Sodha Books – Meera Sodha

I bought it based on a friend posting pictures of his results, they looked amazing, I made the chana saag today it was so good. These easy vegan Indian recipes from Meera Sodha will show you how to embrace vegetables, pulses and earthy spices to create outstanding, flavoursome meat- and dairy-free dishes. Finally» because it took me a while to organise the pomegranate molasses, I wanted it organic, so the easiest way was to make it on my own (from bottled juice though, I'm not suicidal ;-): it was heavenly! Cooking is a huge part of my heritage and my love for my ancestors’ food and desire to keep their food traditions alive led me to journey back to my mother’s kitchen to capture the recipes from my childhood.Guardian columnist Meera Sodha reveals a whole new side of Indian food that's fresh, delicious, meat-free and quick to make at home. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients.

Meera Sodha Savoy Cabbage Vegetarian Curry Recipe | Fresh India Meera Sodha Savoy Cabbage Vegetarian Curry Recipe | Fresh India

Add the tomatoes and the chard stalks, cover and cook for a further 5 minutes, or until the chard stalks are soft. The smell of roasted pumpkin, and curry leaves sizzling in coconut oil, is enough to make anyone want to go to Kerala, which is where a variation of this dish, known as “olan”, originates. It’s amazing how quickly Made in India, and now Fresh India, have come to replace any need or want for a takeaway. What I thought: Having made most of the recipes in Meera’s first book, Made in India, I was beyond excited to have a new one to start cooking from, and have already worked my way through many of the recipes in Fresh India, using dog-eared pages of an early printed word document before I had the finished thing of beauty!I love cooking and eating Indian food, and I really love that this cookbook is chockfull of recipes that are completely different than anything I’ve seen before.

Fresh India - Macmillan Fresh India - Macmillan

If you like, finish off the dish with a quick curry-leaf tarka: put 2 tablespoons of oil into a small frying pan over a medium to high heat. After all, I’m sure I’m not the only one who has wondered what an Indian salad could look and taste like. It was such an easy and delicious midweek dinner – the sauce reminded me a bit of one of my Made in India favourites, the coriander chutney chicken, but with the pleasing addition of a tin of coconut milk.Or sweet corn cooked in a deeply savory sauce of ground peanuts and yogurt and eggplants that have been smoked over red coals until they become deeply mysterious and creamy. Transfer to a big bowl, drizzle with oil, and sprinkle with the garam masala, 1 teaspoon of salt and ½ teaspoon of black pepper. Sodha wanted to shine a light not only on Gujarati food, but on the rich variety of Indian cooking, so at odds with the brown, indistinct rogan joshes, kormas and baltis of some high-street curry houses.

Fresh India: 130 Quick, Easy, and Delicious Vegetarian

Mix with your hands until they’re completely coated, and place in a single layer on the baking trays. Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. I bought it because I realised that my other book with Indian recipes was full of meat/fish dishes, which I don't eat (anymore).This Aubergine Katsu Curry with Pickled Radishes from EAST is Meera’s take on a classic Japanese recipe. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. masala but the water that comes out of the aubergine during cooking and mixes with the paste creates a delicious sauce! 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.