Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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This is a perfect finger food that can be served as a starter or as a main meal. Me and my friends stuffed the kebabs into garlic pitta bread added chilli sauce and lime Raita.

Fresh India by Meera Sodha - The Guardian Fresh India by Meera Sodha - The Guardian

Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you.

But my aim with this book is not to preach or to write only for vegetarians: it is to inspire you to cook a different, fresher, vegetable-led type of Indian food. To honor the seasons and what grows in our fields, and also to celebrate the way that hundreds of millions of Indians eat, and the Gujarati way of thinking.

Fresh India: 130 Quick, Easy, and Delicious Vegetarian

What I thought:Hara Bara kebabs are so easy to make with common ingredients and taste super delicious. All ingredients can be found in a local supermarket. The smell of roasted pumpkin, and curry leaves sizzling in coconut oil, is enough to make anyone want to go to Kerala, which is where a variation of this dish, known as “olan”, originates.My first book, Made In India was named a book of the year by the Times. My second, Fresh India, won the 2017 Observer Food Monthly’s Best New Cookbook Award. The third, East, was called ‘fabulous’/ by Nigella Lawson. I live in London, where I’m currently working on my fourth book. I have tried some of the recipes, I tend to tweak them a bit, I did the sweet potato vindaloo and substituted the sweet potato for aubergine and it was delicious. The method for cooking samosas worked really well. There are lots that I'm really excited about trying and there's plenty here you can get ideas from. Most are vegan but the handful of egg and paneer recipes suggest you could substitute with tofu. Most of the ingredients are easy to source from a supermarket. Several recipes use tamarind and fresh curry leaves which I will have to wait until I go to the city to get these, but most are easily achievable without fancy or hard to find ingredients. You may change or cancel your subscription or trial at any time online. Simply log into Settings & Account and select "Cancel" on the right-hand side. To prepare the chard, cut the stems from the leaves. Cut the stems into 4cm pieces and slice the leaves into 4cm strips. Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt. Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes.

Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes

A great cookbook with such a wide variety of traditional Indian dishes which you won’t find at your local takeaway. Sodha wanted to shine a light not only on Gujarati food, but on the rich variety of Indian cooking, so at odds with the brown, indistinct rogan joshes, kormas and baltis of some high-street curry houses. “Brits have this fierce love of Indian food and I think those restaurants took that love for granted,” she says. Increasing interest in food in the UK means people travelling to India are emboldened to discover the diversity of the cuisine, and she thinks British people are also excited to use local produce in new ways. When writing recipes for Fresh India, Sodha would consider whether to use the vegetable in a twist on a traditional recipe – her matar paneer dish uses two types of peas – or to use Indian spices to create something new. “The salad section is entirely new because India doesn’t really do salads.” To celebrate the release of Meera Sodha’s hotly anticipated cookbook, Fresh India, a team of Happy Foodies have been cooking from the book all week. Find out how they got on with Meera’s recipes in their kitchens at home. Change the plan you will roll onto at any time during your trial by visiting the “Settings & Account” section. What happens at the end of my trial?

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Put the oil into a large lidded frying pan and, when hot, add the mustard seeds. When they pop, add the onions and cook for 12 to 15 minutes, until soft and golden brown. In the meantime, peel the potatoes and cut into 2cm cubes. When the onions are ready, add the ginger and garlic to the pan and cook for a couple of minutes, then add the potatoes and 200ml of water. Cover and cook for 10 minutes. This is a beautiful book to look through! I love looking at great food, this has lots of very attractive pictures of vegetables and bright images of Indian art and illustrations. If you enjoy looking through cookery books for fun this is highly recommended. My second book, Fresh India, was published in July 2016 and is a celebration of India’s love of vegetables. It won The Observer Food Monthly’s Best New Cookbook. Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime. The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times