I do have a few cookbooks to credit but when it comes to vegetarian dishes than its Indian Vegetarian Cooking by Devagi Sanmugam,by Periplus Publication .
Its a book with vegetarian recipes and can be easily purchased in Malaysia at Popular Bookshop, MPH Bookshop or online.The author, Devaki Sanmugam is a Singaporean and has about 17 cookbooks to her credit. Those who are interested to buy this book or any of her other cookbooks can order it at Epicurean Worldvia online.
In this collection of over 30 recipes, home cooks are introduced to a variety of different types of dishes. There is a step-by-step photographs explaining how to make home-made Indian Cottage Cheese.
The recipes are classified into:
I have tried out most of the recipes and definitely will recommend to all of you. This book is suitable for those who have a slight knowledge on the basic of cooking. If you want some new food ideas then this book is for you.
This book review is written for the purpose of participating in What's your favourite (WYF) event series hosted by SimpleIndianFood with the theme of Cook book/Recipe books. Cookbook Review hopefully will give guidance and a quick view on different cook books for those intending to purchase some.
Am sharing a simple vegetarian dal curry recipe from this book with all of you.
100gm toor dal
50gm mung dal
50g masoor dal
4 tsp ghee
1 tsp turmeric powder
1 ¼ tsp salt
1 tsp cumin seeds
1 medium onion,finely sliced
2 green chillies, deseeded and sliced
2 tsp grated ginger
2 tbsp coriander leaves,finely chopped
¼ tsp asafetida/hing powder
½ tsp chilli powder (can use more if desired)
1 tbsp freshly squeezed lime juice ( I used a few drops only)
Wash all the three dals separately and drain.
In a saucepan, place the toor,mung and masoor dal with 1 tsp ghee , 4 cups water,turmeric powder and salt.Bring to boil , and cook for 30 mins or until the dals have soften.Remove from heat and using the back of a spoon ,mash the dal.
Heat 3 tsp ghee, add in cumin seeds, cook them until they pop,and then add in onion,chillies and ginger.Stir fry until the onion soften, then add in coriander leaves ,asafetida and chilli powder.Stir to mix well and transfer to the mashed dal.
Return to boil, and cook for 3mins. If you feel the gravy is rather too thick ,you can add more water to reach the required thickness.Finally add in the lemon juice( as mention ,I only add a few drops because don’t like it to be sour).Close fire.
The dal goes very well with chapatti,puri, naan or as a dipping gravy for breads.
Submitting in the event Read It & Eat It by Adventures In Home Cooking
The book review is my contribution to WYF:Cookbook Review by Simple Indian Food
The recipe Amritsari Style Dal recipe is my contribution to 'Spill The Bean' event by Akshayapaatram.
Also to 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,;Chicken Madrasa,Curry Kapitan,Fish Curry,Nyonya Fish Curry,Vegetable Dalca and Cream Lentils.