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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Mon Jul 06, 2015 8:57 pm 
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rohai wrote:
Dinner tonight was vegetables and nuts in luxurious white sauce. This one was easy to put together and I really liked the complex spice profile. ....

maybe try the restaurant style version to see if you like that better? The traditional navratan korma is white sauce and sweeter, while restaurant style has added tomatoes.

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Mon Jul 06, 2015 9:00 pm 
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TomeOrnottome wrote:
My really favorite Indian dish is masala dosa. But I like the regular chana masala too. I might do something with spinach and some kind of bread...

There is the traditional fermented dosa recipe in the book and also a 30 minute yeast dosa recipe. Whip up some masala potatoes, coconut chutney and sambhar stew while the 30 minute batter rests. :)
There are several spinach and greens recipes like the chickpea spinach stew or black eyes pea spinach rice in one pot chapter, or palak tofu which is super easy.

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Mon Jul 06, 2015 9:01 pm 
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vowlry wrote:
Mm, I made the mango curry tofu and the cabbage with mustard seeds and coconut and they were both delicious. That curry is so rich and creamy!

Awesome!!

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Mon Jul 06, 2015 9:02 pm 
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Hollie wrote:
rohai wrote:
I'm making the Seitan Makhani and have a question. Initially you are sautéing some spices with a bay leaf and then you add a few more ingredients and then put the whole thing in the blender to make a sauce. It doesn't state that you should remove the bay leaf, are you supposed to leave it in? I took it out since I've never made a recipe that didn't tell you to take it out.

I would like to add that this tastes amazing and I'm pretty sure I could eat it everyday! I used Beyond Meat chicken strips and then also added in some sliced portobello mushrooms to bulk it out a bit.


Mine also turned out amazing! I used Beyond Meat as well, but I'm going to use the excuse that I didn't use seitan to make this again (over a weekend when I feel like making seitan).

Not much to look at, but it tastes so good that I can't believe I made it, at home, with such simple ingredients. All I had to stop and buy was the Beyond Meat and a can of tomatoes (might try fresh next time around, but the sauce was perfect with canned, so maybe not). Everything else I had already. I had it over jasmine rice with peas.

The seitan makhani sauce is currently my favorite too and with beyond meat strips. so quick and so good!

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Tue Jul 07, 2015 4:49 pm 
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I just finished cooking and eating the Aloo Saag and the Cumin Scented Rice with Onions and Peas. What a delicious meal! It was so good. After I finished cooking the Aloo Saag and I uncovered the dish it looked kinda gross and mushy but man did it taste great. The only change I would make next time is to reduce the salt a little bit in both dishes.


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 10, 2015 1:02 pm 
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Lol yes, Indian food doesnt always look great with all the brown sauces and cooked up mushy stuff :) I know i had to photograph it. :) definitely go with the taste!

Amazon has been cutting prices on print books in case anyone is waiting.
VRIK is 12.57
http://www.amazon.com/Vegan-Richas-Indi ... 941252095/

PPF is 10.45, salad samurai is 11, street vegan is 13 bucks :)

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 17, 2015 8:58 am 
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I caved and bought the e-version of this, and I'm so glad I did! I made my first recipe last night, the cauliflower and red lentils in mint cilantro sauce. It was delicious and I will definitely make this again.

I was on the fence about getting the book because I already have several Indian cookbooks but I'm so glad I did. I love that there are some recipes that use tofu, tempeh, and seitan and that there are options to bake (rather than fry) and lower the oil/fat in some dishes. None of my other cookbooks do that.

Thanks Richa! :)

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 17, 2015 1:13 pm 
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I made the mango tofu and wanted to drink the sauce straight up from the skillet. Very easy, quick but flavourful.

I think I failed at the chickpea roti, the dough was too sticky, could roll it out with the rice flour but it cracked when I was stuffing the samosa. Any tips?


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 17, 2015 2:01 pm 
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pepitajobo wrote:
I made the mango tofu and wanted to drink the sauce straight up from the skillet. Very easy, quick but flavourful.

I think I failed at the chickpea roti, the dough was too sticky, could roll it out with the rice flour but it cracked when I was stuffing the samosa. Any tips?


Add more chickpea flour so the dough is smooth non sticky dough. also roll it out thicker and omit the chili flakes as they can cause breaking. You can also shape them into mini calzones or other shapes that are easier and cause less cracks.
What did you use, besan or chickpea flour?

The other good option for gf samosas is the oat potato flatbread from the bonus recipe bundle.

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 17, 2015 2:47 pm 
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betit19 wrote:
pepitajobo wrote:
I made the mango tofu and wanted to drink the sauce straight up from the skillet. Very easy, quick but flavourful.

I think I failed at the chickpea roti, the dough was too sticky, could roll it out with the rice flour but it cracked when I was stuffing the samosa. Any tips?


Add more chickpea flour so the dough is smooth non sticky dough. also roll it out thicker and omit the chili flakes as they can cause breaking. You can also shape them into mini calzones or other shapes that are easier and cause less cracks.
What did you use, besan or chickpea flour?

The other good option for gf samosas is the oat potato flatbread from the bonus recipe bundle.


Thanks for the quick response.
I used BRM's chickpea flour and did not add the chili flakes.
A while back, you sent me the link for the bonus recipe bundle, but I could not download it as my computer is malfunctioning and now the link has expired.


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 17, 2015 4:28 pm 
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pepitajobo wrote:

Thanks for the quick response.
I used BRM's chickpea flour and did not add the chili flakes.
A while back, you sent me the link for the bonus recipe bundle, but I could not download it as my computer is malfunctioning and now the link has expired.

Send me a mail again and i will send you a new link.

Oh good, I use BRM chickpea flour too. Just add more then for a smooth non sticky dough. it might take a few tries to figure out the dough consistency that works well for you.

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Fri Jul 17, 2015 11:50 pm 
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I had a big CSA eggplant this week and just got this book, so I cooked up the Baingan Bharta recipe along with her basic Dal one, both were winners! Cant wait to try the Butter Seitan


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 18, 2015 8:03 am 
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betit19 wrote:
TomeOrnottome wrote:
My really favorite Indian dish is masala dosa. But I like the regular chana masala too. I might do something with spinach and some kind of bread...

There is the traditional fermented dosa recipe in the book and also a 30 minute yeast dosa recipe. Whip up some masala potatoes, coconut chutney and sambhar stew while the 30 minute batter rests. :)
There are several spinach and greens recipes like the chickpea spinach stew or black eyes pea spinach rice in one pot chapter, or palak tofu which is super easy.


I made the masala dosa yesterday. We did the 30 minutes crepes and they were pretty good. The batter was way more watery than the original recipe I'm used to (well my friend never let me make the batter just the crepe). so it was harder to shape. But it was really good. We ate all the potatoes, so just 2 servings of that. But it was very tasty and flavorful! I bought urad dal to make the traditional batter next time!


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 18, 2015 8:30 am 
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Adam Crisis wrote:
I had a big CSA eggplant this week and just got this book, so I cooked up the Baingan Bharta recipe along with her basic Dal one, both were winners! Cant wait to try the Butter Seitan


The Baigan Bharta is excellent. I've made it following Richa's recipe and using roasted eggplant. I prefer the latter version because I can roast the eggplant beforehand and keep it in the fridge.

TomeOrnottome wrote:

I made the masala dosa yesterday. We did the 30 minutes crepes and they were pretty good. The batter was way more watery than the original recipe I'm used to (well my friend never let me make the batter just the crepe). so it was harder to shape. But it was really good. We ate all the potatoes, so just 2 servings of that. But it was very tasty and flavorful! I bought urad dal to make the traditional batter next time!


It's surprising how easy and flavourful the quick dosa batter is. I must make it again, I use it as a GF tortilla/wrap.


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 18, 2015 1:52 pm 
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TomeOrnottome wrote:
betit19 wrote:
TomeOrnottome wrote:
My really favorite Indian dish is masala dosa. But I like the regular chana masala too. I might do something with spinach and some kind of bread...

There is the traditional fermented dosa recipe in the book and also a 30 minute yeast dosa recipe. Whip up some masala potatoes, coconut chutney and sambhar stew while the 30 minute batter rests. :)
There are several spinach and greens recipes like the chickpea spinach stew or black eyes pea spinach rice in one pot chapter, or palak tofu which is super easy.


I made the masala dosa yesterday. We did the 30 minutes crepes and they were pretty good. The batter was way more watery than the original recipe I'm used to (well my friend never let me make the batter just the crepe). so it was harder to shape. But it was really good. We ate all the potatoes, so just 2 servings of that. But it was very tasty and flavorful! I bought urad dal to make the traditional batter next time!


awesome! good luck with the fermented dosas. you will get hooked :) definitely make the coconut chutney or chili garlic coconut chutney with it.

For the quick dosas, you can add rice or oat flour to adjust the consistency after the 30 minutes as well. Whisk it in, let it sit for a few minutes and use.

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 18, 2015 1:55 pm 
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doncherryfan wrote:
I caved and bought the e-version of this, and I'm so glad I did! I made my first recipe last night, the cauliflower and red lentils in mint cilantro sauce. It was delicious and I will definitely make this again.

I was on the fence about getting the book because I already have several Indian cookbooks but I'm so glad I did. I love that there are some recipes that use tofu, tempeh, and seitan and that there are options to bake (rather than fry) and lower the oil/fat in some dishes. None of my other cookbooks do that.

Thanks Richa! :)


<3 <3 thats how my cooking has evolved to use less oil wherever possible for everyday food. So glad you like it!

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Tue Jul 21, 2015 6:39 am 
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OMG! I made the palak tofu last night (tofu in spinach curry). It was so good!


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 25, 2015 8:36 pm 
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I have a question. I'm planning to make the Palak Tofu tomorrow and the recipe says to put all the ingredients but the garnishes into a large blender and puree them. But I don't own a regular blender, just a Vitamix and a stick blender. I'm afraid the Vitamix will turn the ingredients into a soup rather than a puree if I'm not careful (plus I like to use it for smoothies so I'm not sure about six cloves of garlic in it-- it has a plastic container), but I don't know how a stick blender will deal with some of the ingredients, like the two inch piece of ginger, for example. Which would you recommend I use?


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 25, 2015 8:42 pm 
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LFL, can you just "pulse" on the vitamix? I used blendtec for everything and for a tougher mix like that I would just blast with a few pulses vs using a smoother setting.

I also use mine for smoothies as well as savoury things and I don't find there is any flavour transfer as long as I blast the blender with soap right after I use it.

TBH I don't have the book so I can't comment about the recipe specifically, but lately I use my blender for EVERYTHING

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 25, 2015 8:56 pm 
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I used my Vitamix and it didn't taste like garlic afterwards. It did make for a very silky smooth sauce, but I enjoyed that!

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sat Jul 25, 2015 10:25 pm 
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LFL wrote:
I have a question. I'm planning to make the Palak Tofu tomorrow and the recipe says to put all the ingredients but the garnishes into a large blender and puree them. But I don't own a regular blender, just a Vitamix and a stick blender. I'm afraid the Vitamix will turn the ingredients into a soup rather than a puree if I'm not careful (plus I like to use it for smoothies so I'm not sure about six cloves of garlic in it-- it has a plastic container), but I don't know how a stick blender will deal with some of the ingredients, like the two inch piece of ginger, for example. Which would you recommend I use?

I use a blendtec. The sauce is supposed to be very smooth (see picture in the book), but you can blend for shorter time for a chunky sauce or a consistency you prefer. The garlic and ginger might not break down completely in the shorter blend time, so chop them and add to blender.

I don't have a problem with flavor transfer(and I use the jar a lot for many savory garlicky things). I just rinse the jar well after using and let it dry well before storing. The turmeric in the sauce/curries can stain the jar.

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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sun Jul 26, 2015 12:01 am 
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Tofulish wrote:
I used my Vitamix and it didn't taste like garlic afterwards. It did make for a very silky smooth sauce, but I enjoyed that!

Ditto.


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sun Jul 26, 2015 1:12 pm 
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Thanks guys! For those who used the Vitamix, did you use it at full speed?


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sun Jul 26, 2015 2:58 pm 
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I did.


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 Post subject: Re: Vegan Richa's Indian Kitchen
PostPosted: Sun Jul 26, 2015 3:26 pm 
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This is my new favorite cookbook. The recipes are so good and they come together so fast! Usually it takes me forever just to prep for a meal but I can get these ready in the time it lists for active time.

I made the chickapea spinach with lentils and quinoa last night and it was so good! I actually had the leftovers for breakfast this morning. Recently I had the chickpea curry and that was also delicious.

I also had the Goan Tempeh Curry and I want to make that again soon.

I haven't been able to find curry leaves in my area so I haven't made any recipes with them yet. There is an international grocery store about an hour away from where I live so next time I head up there I'll look for some.


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