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Vegan Richa's Indian Kitchen
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Author:  betit19 [ Thu Dec 17, 2015 10:07 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Thank you for the fabulous ideas you all. I will also going through the theme thread. Veggie focused is definitely something I will think over.

And thank you for the support!!

<3 <3

Author:  quietkaos [ Sat Jan 02, 2016 8:47 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I made the Kashmiri Rogan Josh tonight. It tasted far different from anything else I've made from this book but was just as delicious!
With no long cooking of onions or tomatos this recipe comes together quickly and then simmers until done.
This one is going into the winter dinner rotation at my place.

Author:  rohai [ Sat Jan 02, 2016 10:12 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Has anyone put together nutritional info for any of these recipes yet?

Author:  Hollie [ Mon Jan 04, 2016 11:26 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I tried to enter something from it in MyFitnessPal a while ago and it kept giving me an error for the recipe builder thing, so I just quit trying. Someone has entered a few on there, though.

Author:  quietkaos [ Mon Jan 04, 2016 3:16 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I've entered a bunch of these on my fitness pal. Seems to work for me if I do it on my computer and not on the iPhone.

Author:  quietkaos [ Mon Jan 04, 2016 8:56 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I made the Restaurant-Style Navratan Korma tonight. Between blanching the vegetables, blending the sauce, and having bowls for all the prepped ingridients it does make for some washing up after. But it's worth it. Every stinking dish because it is so good. My husband went for seconds. Usually he's not a fan of cashew cream sauces, but you wouldn't have guessed tonight.
Next time I'll go for the non-restaurant version just to compare and contrast.

Author:  bcakes [ Mon Jan 11, 2016 10:27 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I finally ordered a copy of this book. I love Indian food, but have never been that successful at making it, so I am a little intimidated. It seems like I'm definitely going to need to pick up some new spices to get started. Does anyone have recommendations for a few must-have spices to get started? I'm playing along with the January thrifty cooking challenge, so I don't want to get carried away buying a ton of new ingredients.

Author:  vixki [ Mon Jan 11, 2016 10:34 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

bcakes wrote:
I finally ordered a copy of this book. I love Indian food, but have never been that successful at making it, so I am a little intimidated. It seems like I'm definitely going to need to pick up some new spices to get started. Does anyone have recommendations for a few must-have spices to get started? I'm playing along with the January thrifty cooking challenge, so I don't want to get carried away buying a ton of new ingredients.


There's actually a section at the beginning of the book with ingredients in order or most necessary -> least necessary!

Author:  bcakes [ Mon Jan 11, 2016 10:58 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

vixki wrote:
There's actually a section at the beginning of the book with ingredients in order or most necessary -> least necessary!


I did see that, but it lists 21 spices on the "must have" list. There are a few I have: black pepper, cayenne, turmeric, fenugreek and cumin seeks. But I'm looking for a way to narrow the rest of the list down to 2 or 3 things I can buy and actually be able to get started cooking.

Author:  vixki [ Mon Jan 11, 2016 11:10 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Ah yeah I just looked and it does list a lot!

I cook Indian food quite regularly and probably the ones from there I use the most are: black mustard seeds, black pepper, cayenne, ground cinnamon, cumin seeds, fennel seeds (though I use these more for non-indian - they're great in seitan sausages!), turmeric, and I also use ground coriander, and a premade garam masala blend.

I'm not sure why things like saffron are listed as "must have" because they don't appear that regularly in the book! Similarly asafoetida is usually listed as "optional" as is kala namak/black salt in a lot of the recipes. You can definitely cook a lot of the recipes without having all of those spices!

Author:  DEG [ Mon Jan 11, 2016 11:15 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

In addition to the spices you have, I think I use corriander seeds and a good garam masala the most. Then fennel and mustard seeds after that. I think if you have those on hand, you will be able to make quite a bit, and then slowly build your Indian spice collection as necessary.

Author:  bcakes [ Mon Jan 11, 2016 11:17 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Thank you! That is a big help. It sounds like I can get away with a trip to my regular grocery store and put off visiting the (almost certain to be budget-ruining) specialty spice store.

Author:  aiee [ Mon Jan 18, 2016 12:54 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I made the okra with coconut and sesame last night, and it was so delicious and easy (though it did make a decent number of dishes)! I tossed in some chickpeas to make an all in one dish, and that worked out pretty well. I also used tahini instead of sesame seeds since it was all going to get blended up and I didn't have any seeds, and it worked out great (as far as I can tell, anyway).

For the folks looking for recipes that don't need a ton of different spices, this is a good one - I think it's just coriander, cumin, cayenne, garam masala and turmeric.

Author:  bcakes [ Tue Jan 19, 2016 11:05 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I made two recipes that used spices I had on hand. First, the lentil tomato pulao. This is an easy one pot meal combining rice, lentils and veg. It took less than 30 minutes and I found it very enjoyable. Next the Vegetable Makhani Potpie. This one took about an hour to make, but mostly that was baking time. As the recipe says, the sauce tastes restaurant quality - so yummy.

Author:  theCaityCat [ Tue Jan 19, 2016 11:29 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I splurged on this and now all I want to do is add spices to my online WorldSpice shopping cart.

I may have some issues with amassing large numbers of spices and herbs. Let it be known that my food is never bland...

Author:  DEG [ Tue Jan 19, 2016 11:57 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I made the butter seitan last night. So good! I had made that one during testing, but the brand of seitan I bought was a weird texture and was more like ground beef. It still tasted good, but the texture was all wrong and it wasn't saucy enough. Last night I used home made seitan, and it was perfect. My husband and I were fighting over who got the leftovers.

Author:  ijustdiedinside [ Wed Jan 20, 2016 12:14 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I really have to get this book!

Author:  Moon [ Wed Jan 20, 2016 10:36 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

ijustdiedinside wrote:
I really have to get this book!


Me too!

Author:  creep [ Wed Jan 20, 2016 11:19 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I got this book for Christmas, and of course I went straight for the chana masala. I was a little peeved at the hour cook time, but it was worth it! Probably the best chana masala I've made at home.

Author:  quietkaos [ Fri Feb 05, 2016 5:19 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I made the red lentil tomato pulao for dinner a few nights ago. Talk about easy and delicious! It comes together in a snap.

Author:  kidsdoc [ Mon Feb 15, 2016 11:34 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

For Valentine's Day, my boyfriend and I made a full South Indian feast of dosa, sambhar, potato masala, and coconut chutney. All the recipes were from Vegan Richa's Indian Kitchen, and they were spot on. Thanks, Richa!

Author:  fenice [ Mon Feb 15, 2016 6:40 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Not quite Vegan Richa's cookbook, but LFL posted a link to the cookbook (Kindle) on sale, which I bought, which led me to Richa's website, which led me to making her salted date caramel chocolate pie:

http://www.veganricha.com/2014/06/salte ... -with.html

Incredibly delicious, easy to make, freezer pie. Rich and luscious, yum.

Author:  tofu_crouton [ Tue Apr 12, 2016 9:09 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

I've cooked a lot from this book so I can't believe I haven't posted here about it.

Two pro tips:
1. The tofu preparation in the Mango Curry recipe is great for salads, sandwiches, etc. Be precise when measuring the spices though because you can easily go overboard if eyeballing it.
2. Some of the recipes have really similar flavor profiles. When I first started cooking from this book, I ended up making a lot of similar stuff and was underwhelmed. Now that I've cooked more extensively from this book, I realize that's not a problem with the book so much as what I chose. If you're going to spend a few days cooking just from this book, I suggest working in the korma or the mango curry which have really different flavor profiles from the rest of the book.

Author:  Alin [ Sun Apr 17, 2016 8:19 pm ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Made the whole roasted cauliflower with makhani gravy today. So pretty and really rich tasting. Pretty easy for something that looks hard.

https://www.instagram.com/p/BEUpIkBKPzd ... cooksvegan

Author:  theCaityCat [ Wed May 11, 2016 12:54 am ]
Post subject:  Re: Vegan Richa's Indian Kitchen

Tonight was the third night in a row with dinner from this book. This time it was Yellow Lentils and Spinach along with some small roti. Observe:

Image
(my photography is terrible and I'm using a 7-year-old camera but trust me, this was amazingly flavored. Don't skip the lemon juice.)

I also had the Chickpea Tofu in Spicy Madras Sauce on Sunday and the Andhra Style Tempeh Curry last night. Tomorrow it's Any Bean Curry. Bonus: Everything has been great as leftovers for lunch the next day.

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