Lord Krishna’s Cuisine · the Art of Indian Vegetarian Cooking by Devi, Yamuna -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Page Dedication Page TABLE OF CONTENTS Introduction How To Measure and Use the Recipes RICE DALS

Dal Soups Whole Bean Dishes Dal and Rice Dishes Sun-Dried Dal Badis

BREADS

Griddle-Baked Breads Griddle-Fried Breads Shallow-Fried Breads Deep-Fried Breads Bread Variations

VEGETABLES

Three Methods of Cooking Vegetables Dry-Textured Vegetables Moist Vegetables Fried Vegetables Vegetable Soups Leafy Green Vegetables Seasoned Vegetable Purées Stuffed Vegetables Char-Flavored Charcharis Shukta: Vegetable Stews

DAIRY PRODUCTS AND DAIRY-BASED DISHES

Homemade Butter, Ghee and Seasoned Variations Homemade Yogurt, Cheese and Other Milk Products Creamy Yogurt Karhi Yogurt Salads Panir and Chenna Dishes

SALADS

Little Salads Side-Dish Salads

CHUTNEYS

Fresh Chutneys Cooked Chutneys

SAUCES AND RELISHES

A Touch of Sauce Pickles Jams and Preserves

LIGHT MEALS AND SAVORIES

Pakoras: Vegetable Fritters Koftas: Fried Vegetable Balls Deep-Fried Savory Stuffed Pastries Thin Dosa Pancakes Cake-Like Iddli Dumplings Fried Dal Patties, Puffs and Balls Pan-Fried Vegetable Patties Light-Meal Favorites

SNACKS AND NIBBLERS SWEETS

Quick and Easy Sweets Halva Chenna Cheese Confections Juicy Chenna Cheese Sweets Milk Fudges Syrup Sweets Classic Milk Puddings Fresh Fruit Desserts

BEVERAGES

Fruit Juices and Syrups Chilled Dairy Drinks Warming Drinks

A–Z General Information About His Divine Grace A. C. Bhaktivedanta Swami Prabhupada Glossary of Hindi Terms and Pronunciation Guide