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The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes Paperback – October 6, 2009


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Product Details

  • Paperback: 240 pages
  • Publisher: Perigee Trade; Original edition (October 6, 2009)
  • Language: English
  • ISBN-10: 0399535306
  • ISBN-13: 978-0399535307
  • Product Dimensions: 7.6 x 0.8 x 9.3 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #171,597 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Born in India, Madhu Gadia is a registered dietitian and a certified diabetes educator. She received her Master of Science in Foods and Nutrition from the University of Illinois. She lives in Ames, Iowa, where she works as a clinical dietitian at an outpatient clinic. Madhu also teaches the art of Indian cooking and has appeared on local television, as well as local and national radio.

More About the Author

www.cuisineofindia.com

Author/Indian Cuisine Expert/Cooking Classes/Recipe Developer

Madhu is an expert on Indian Cuisine and has authored several Indian cookbooks. Her expertise lies in home-style, healthy, and authentic Indian cooking. She teaches Indian Cooking Classes and Develops Recipes. She is a firm believer that healthy and tasty foods go hand in hand.

Madhu Gadia has over 25 years of experience as a nutrition counselor, diabetes educator, writer, and a speaker. Her experience and expertise includes healthy eating, weight loss, diabetes, cardiovascular disease, and other health/nutrition related topics. Madhu Gadia empowers people to incorporate practical solutions to live healthy and productive lives.

Nutrition Consultant/Health Writer
Speaker and Spokesperson

Customer Reviews

So far every recipe I've tried has been satisfying.
Paypar
The ingredient and nutrition guides in the beginning chapters are informative without overwhelming.
Sonja L S
What I appreciated most was the labeling of Gluten Free recipes.
Marquita Dorsey Wilson

Most Helpful Customer Reviews

109 of 110 people found the following review helpful By JoAnne Zoller Wagner on December 15, 2009
Format: Paperback
Since I have Type 2 diabetes and have successfully reversed it by switching first to a lowfat vegetarian diet, and then to a lowfat vegan diet (with even better results), I was thrilled to find a vegan cookbook which highlights my absolute favorite cuisine, the cuisine of India. As I began to read, learn, and cook from the Indian Vegan Kitchen, I realized that I had finally found someone who could explain Indian cooking techniques, ingredients, and recipes in a way that made sense to me as an American. It is clear to me that Madhu Gadia understands the kind of necessary background information and instructions that an ordinary American like me needs in order to transform her own kitchen into a palace of Indian delights. I have made quite a few recipes from the Indian Vegan Kitchen, all with their own distinctive flavors, and all successfully delicious! So far I have made a Kidney Bean dish, Carrots and Turnips, Black-eyed Peas and Potatoes, Zucchini, and Black Gram and Bengal Gram Dahl. I follow her recipes exactly, but have adjusted the ingredients to meet my health needs. Namely, I have reduced the amount of oil and salt. I also reduced the amount of cayenne pepper, since we like spicy, but not really hot food. That said, the recipes themselves have resulted in some very healthy and enjoyable eating at my house, and I can't wait to try the rest of the recipes in this cookbook. Madhu Gadia has included very helpful information on Indian spices, as well as the dals (beans and pulses) used in Indian cooking. She explains the basic techniques of Indian cooking, too. AND she has a website, [...], from which she is able to answer any questions you might have about her recipes or about Indian cooking.Read more ›
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95 of 96 people found the following review helpful By Julianne Weinzimmer on February 10, 2010
Format: Paperback Verified Purchase
I am so grateful that this book exists since I loooove Indian food and cook vegan only. Some of the recipes are really delicious, particularly the three lentils dish. But, there are a lot of issues with recipes and you need to be careful in using them. Sometimes ingredients will be listed but then when you follow the steps they are never mentioned again. Other times the amount of water required or cooking time seems off. I get the feeling that no one actually tested the recipes out to make sure they work perfectly and include all the necessary details. It's frustrating, but I am still very happy to have the book since it does meet my needs and lets me have tons of Indian vegan recipes all in one book. Also, there's a lot of variety in terms of recipes and North and South Indian food, but I do wish there were more easy to cook "main dishes" or what the author labels daal.
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42 of 44 people found the following review helpful By K. I. Hope on January 3, 2010
Format: Paperback Verified Purchase
I have always been on the fence about Indian food - sometimes I like it, sometimes I don't. But I do love how vegetarian-friendly the cuisine is, so I was thrilled to see an all vegan cookbook. I bought it to try to discover new ways to cook staples of mine (like lentils, cauliflower and other veggies) and I certainly did! I've been cooking soups in a new and much tastier way thanks to this book - simmering the beans and sauteeing the seasonings and vegetables in a separate pan, then stirring it in once the beans/lentils are done cooking. It's simple but revolutionary, and has brought a lot more flavor into my cooking. Also, the recipes are so straightforward and simple that I've had no problems substituting a lot of ingredients. I didn't buy all of the traditional spices she says to use, but the results were delicious with whatever I had on hand to throw in. The flatbreads are also great! I am not much of a baker and the onion flatbread is so easy and delicious! A must have for anyone wanting to expand their cooking repertoire and discover delicious new and very healthy flavors.
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22 of 22 people found the following review helpful By Marquita Dorsey Wilson on April 3, 2010
Format: Kindle Edition Verified Purchase
It's ridiculous how many Vegetarian Indian cookbooks I have, but this one is among my favorites.

What I appreciated most was the labeling of Gluten Free recipes. I'm eat a gluten free, vegan diet one thing I miss is naan, roti, and puri. She gives alternative breads that are great accompaniments to your dishes.

The recipes are very healthy and some of the best I have ever used. I appreciated all the breakdown and explanations of diet and ingredients.

I haven't been able to find the right rajma recipe and this was a winning combo of ingredients (I did add 1 black cardamom seed and a pinch of black cumin seeds).

Enjoy!
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18 of 19 people found the following review helpful By Paypar on July 15, 2010
Format: Paperback
I don't own a cookbook and never buy books, but I took a chance and bought this after finding Madhu Gadia on the web. I was intrigued by her flax-seed roti recipe. So much of Indian cooking is fried and full of fat, so this was appealed to my interest in Indian cooking and healthy eating. I am vegetarian by choice, and vegan once a week!

I already know the basics of Indian cooking, being a 2nd generation Indian, but wish I had this book earlier. It explains all the different spices & beans we use, including Hindi and English equivalents. It was truly so easy to follow, and yet challenging enough for me as a (somewhat) experienced cook. She even includes nutrition information!

So far every recipe I've tried has been satisfying. I've even followed her recipes for items I already knew how to cook, and was happy with the results.

I would recommend this book to others. It really beats doing pointless Google searches for recipes that may or may not be healthy (or taste good!).
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