You are here

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
Garam masala

Chaat masala

Sambhar powder

Rasam powder

Roasted cumin powder

Tamarind sauce

Sprouted mung beans

Snacks, Chaat, and Beverages
Spicy cashews

Cocktail peanuts

Spicy coated peanuts

Black eyed pea dip
has become one of our very favorite recipes!  So delicious, and so easy to make! (peaceablepalate)
Pita chips
has become one of our very favorite recipes!  So delicious, and so easy to make! (peacablepalate)
Spicy papad

Rice peanut snack mix

Hot spicy cereal mix

Whole wheat crackers

Stick 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

Eggplant 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

Mango lemonade

Lemonade

Basil ginger herbal tea

Pomegranate tea

Green mango drink

Spicy sour drink

Breakfast, Light Meals, and Soups
Cracked wheat pilaf

Veggie noodle

Stuffed mung bean pancakes

Buckwheat zucchini pancakes

Bean burgers

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

Mango 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

Vegetables
Cauliflower and peppers
most excellent side dish. (tweety)
Stuffed cauliflower

Stuffed banana peppers

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. (tweety)
Stuffed baby eggplant
I have picked up some baby eggplants at the Indian store the other day and only had two left, so I decided to stuff a bitter melon that I needed to eat and I used her technique as described in the "stuffed bitter melon" recipe, but stuffed it with the eggplant stuffing. One of the eggplant halves puffed up with air during the cooking and spilled it's contents, but I was able to salvage it. This was amazingly good.  I wasn't expecting much, because I'm not a fan of eggplant, but loved this.  I sustituted chickpeas for green peas since I hate those and otherwise followed the recipe.  The picture is half of what I cooked and I wound up eating the other half because it was so good and I didn't eat much that day and was hungry. (tweety)
Mashed eggplant
very very good.  The only change was I used fresh Thai chili instead of green chili.  (tweety)
Pretty good.  I served it with bhindi masala from another book; it made a nice side.  Something about the texture makes me gag a little bit though. (mdv)
already reviewed by me above, still good. (tweety)
Potato stew
This had too much liquid for me. I think it was one of the first recipes I made from this book, and since then I've cut down on cooking liquid for most things. However, the taste was good (kind of like a curry), but I wound up discarding a lot of the liquid in the end. (fb)
Very good.  I love tomato and potato together.  I used slice jalapeno instead of chili which I can't find outside of an Indian/Asian market in this town. (tweety)
Madras potatoes
excellent. (tweety)
Curried potatoes
Enjoyed them. Very flavorful and easy to make. (peaceablepalate)
Grilled vegetables

Grilled corn

Coconut curry

Creamy vegetable stew
This curry tastes fantastic- a wonderful combination of flavors.  It has various vegetables, coconut milk, cashews, almonds, and raisins.  I will be making it again for sure.  (thirteenblackbirds)
Creamy mushroom curry
this was a good curry. simple but tasty. it came together quickly and has a nice blended onion/cashew base. mine came out a little more watery than i expected. i will probably make this one again.  (thirteenblackbirds)
We love this!  It's mild enough for me to enjoy even with my sensitive pregnancy stomach, but still packs a lot of flavor.  Try doubling the sauce (cut down on the water a bit!), adding some home-cooked chickpeas and a few handfuls of swiss chard for a more balanced meal. (mdv)
Curried mushrooms and peas

Plantain stew
So, I didn't really make this right. I didn't look it over too thoroughly before buying my plantains, and bought almost-totally-black ones as usual, only to find you're supposed to use unripe ones here. Oops. Well, it still came out pretty good - thick, sweet, and a little bit coconut-y and tart. It probably wouldn't have been as sweet with the proper plantains, but whatever. (fb)
Coconut green beans

Green beans and potatoes

Snow peas

Kohlrabi
most excellent.  I went overboard with the cayenne and that overshadowed the dish, but I can't fault the recipe for that. (tweety)
Cabbage mixed vegetables
it made a very nice side dish.  The ginger in it was good, as I used a little more than was called for.  The lime at the end was a nice touch. (tweety)
Curried onions

Carrots and turnips

Okra and onions

Stuffed okra

Stuffed bitter melons

Mixed greens

Seasoned zucchini

Beans, Legumes, and Pulses (Dal)
Pigeon peas
I got some beans from a local Indian grocery and liked them.  They are kind of like lentils, but not quite.  They don't fall apart like red lentils do which I like. (tweety)
Quick kidney beans
excellent. (tweety)
Sometimes with 1-bean stew type recipes, I'm disappointed because they're not flavorful enough to be a side dish on their own, and I wind up using the whole thing as a sub for plain beans in something else. Not these... pretty gingery (even though the amount doesn't seem that much) and strong. I like that it's a bean I've never thought of as an Indian food before, as Indian food. (fb)
Blackened spicy chickpeas

Quick chickpea curry
Very good.  Pretty much your standard.  I used more canned tomatoes than called for and cut back on the water.  I only had on teaspoon left of coriander and it called for too.  I really didn't notice.  I added a bit more garam masala than the recipe asked for to make up for it.  (tweety)
My favorite recipe from here so far. I reduced the amount of cooking liquid (added as needed) to make it more of a stew than a soup, and it came out as well-spiced, kind of sweet, sauce. This vs. my favorite chana masala from vegweb though... I dunno who wins. The VW recipe is more tomato-y, and here it's mainly just chickpeas and spices (though there's some tomato). (fb)
Black chickpea curry

Adzuki beans

Black eyed peas and potatoes

Black gram and bengal gram dal
serviced it over brown rice and loved it.  Again, it relies on similar ingredients used in most of the recipes in this cookbook, but they are all good. I'm a bit confused because I have "chana dal", which is exactly what it says on the package, but the cookbook describes it was "a smaller, black version of chickpeas" and the ones I have are in no way black, but the color of regular chickpeas.  I'll have to ask when I go to the Indian store next. Regardless it was still good. (tweety)
Bengal gram and bottle gourd

Spinach bengal gram dal
this was excellent.  Quick and easy way to use spinach (I went with the frozen option).   I cut back on the water as I wanted to serve it over rice and didn't want it too soupy, and I used fresh red chilies instead of dried.  (tweety)
Mixed three dals
this recipe tasted exactly like the other dals I made in this book, only the beans have changed.  That said it's still most excellent because I love the dals.  This one had moong beans (it called for split and I only had whole so I had to cook it longer and the other beans got a little mushy), toor dal, and chana dal.  I served it over brown basmati rice. (tweety)
Dal vegetable stew
Fantastic!  This called for pink lentils, mung dal, and toor dal and lots of herbs and spices, to include cilantro and mint.  For veggies I used what she recommended in the recipe, butternut squash and eggplant.    I served it alongside some Indian roti and chutneys.  A nice light meal. (mdv)
Garlic flavored mixed dal

Ginger spinach pink lentils
Another good dal from this cookbook.  I used frozen spinach.  Yummy! (tweety)
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.  (tweety)
Coconut vegetable sambhar

Mung bean tomato dal
Simply delicious.  Nuff said. (tweety)
Zucchini tomato dal

Rice and Other Grains
Basmati rice

Brown basmati rice

Cumin rice

Pea mushroom pilaf

Dried fruit rice

Black bean pilaf

Tomato rice

Bean vegetable porridge

Eggplant rice pilaf

Vangi bhat masala

Tamarind rice pilaf

Tamarind rice masala

Lemon rice noodles
It was tough to get things evenly distributed in my rice noodles (though I rinsed them after cooking). Also, though I followed the directions with the chana dal, it came out more tough than crunchy... I probably didn't have quite the right temp/time going. But overall, these are nice, mildly flavored noodles (not a whole lot of lemon for the amount of noodles), a good substitute for plain rice. (fb)
Chickpeas and rice noodles
Very flavorful and easy to make.  I added a tablespoon of curry powder, because I like it spicy! (peaceablepalate)
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. (tweety)
Buckwheat pilaf

Curried spinach couscous

0 likes

Flatbreads
Grilled flatbread

Veggie wrap

Flaxseed flatbread

Pan fried flatbread

Potato stuffed flatbread

Onion stuffed flatbread

Daikon stuffed flatbread

Spinach flatbread

Fried bread

Sesame seed naan

Stretchy fried bread

Sorghum flatbread

Millet potato flatbread

Corn flatbread

Soy Products
Spinach and tofu

Pea and tofu curry
Freaking awesome.  Now I love Indian food and I'm hungry, but it is amazing to me.  Again, I used Thai chili in it to make it hot.  I hate regular peas and used pigeon peas instead.  It called for "white poppy seeds" which I've never seen in my life, and I used regular poppy seeds.  (tweety)
I added less liquid than called for. The sauce came out pretty similar to the one for the chickpea curry, except a little more gingery. I've never had paneer, but I imagine it has more of the cheesy flavor than tofu (since it is cheese), and the tofu was kind of bland here. Maybe it could be marinated in a lemon/water mixture beforehand, but it's ok as long as you expect tofu. (fb)
Made this 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.  (tweety)
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.  (tweety)
Scrambled tofu

Soy granules and cabbage snack

Soy cutlets

Cumin cilantro edamame

Cucumber yogurt sauce

Almond spicy drink
I didn't have white poppy (in fact, I've never seen it), so I made a weird sub and subbed it with black sesame. The end result is kind of like iced chai, except of course more nutty tasting (almonds + sesame) and a little more sweet. Also, I used the So Delicious coconut milk. I tried filtering out the ground stuff after "steeping" with tea filter bags, but it's pretty difficult. I think you just kind of have to accept the gritty texture towards the end. (fb)
Spiced chai latte

Chai masala

Mango yogurt drink

Salads and Chutneys
Tamarind chutney

Cilantro chutney
It's cilantro chutney... more tart than I'm used to, but otherwise it was what was expected. (fb)
Coconut chutney

Tomato coconut chutney

Instant sweet and sour chutney

Mango chutney

Cran apple chutney

Cabbage peanut salad

Onion ginger relish

Chickpea salad

Sprouted mung salad

Beet kohlrabi salad
This was very good and very simple.  Oil, vinegar and cumin is the dressing.  The kohlrabi is from the CSA and fresh and crunchy.  I did not cook the beets and they are curnch are raw as well.  It called for a cucumber which I forgot to buy, so I chopped a tomato instead. (tweety)
Peanut mung salad

Cucumber tomato salad

Desserts
Crunchy blossom pastries

Peanut brittle

Brown sugar variation

Indian funnel cakes

Coconut cream bananas

Tropical fruit salad

Whole wheat cookies

Cardamom cookies

Almond halwa

Almond barfi

Doughnut holes

Coconut mango rice

Royal sweet toast

Sugar coated pastry strips

0 likes

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

0 likes

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

This one was nothin' compared to some others! hehe. Pretty shortish list of recipes. It's always great to get reviews all in a list, though (I think).

I just got this book, and I'm slightly disappointed at all the space taken up by nutrition talk and what not (ordered it on Amazon), but hopefully I'll find some great recipes.

0 likes

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. 

0 likes

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.

Oh yeah, I totally understand! It's not really aggravating, because I'm glad it's there..I just POSSIBLY might not have bought the book if I had seen it beforehand (well, I probably still would have for $12..), but anyway...this is not making sense anymore.

if you know what I mean! :lol:

0 likes

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. 

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/268822_1875829694296_1197836956_31719229_3636355_n.jpg

0 likes

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.

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/267581_1964692875820_1197836956_31781592_6135003_n.jpg

0 likes

Chickpea-potato snack - Quick and easy and very tasty.  'nuff said.

http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/319432_2042021248981_1197836956_31880810_1654951_n.jpg

0 likes

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. 

http://sphotos.xx.fbcdn.net/hphotos-ash3/564904_3236311105481_1197836956_32451145_292257794_n.jpg

0 likes
0 likes

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.

http://sphotos.xx.fbcdn.net/hphotos-ash3/531167_3449233948419_1197836956_32527548_279434963_n.jpg

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. 

http://sphotos.xx.fbcdn.net/hphotos-ash3/580080_3449234948444_1197836956_32527550_2038529531_n.jpg

0 likes
Log in or register to post comments