It's Yamuna Devi calendar week hither at Lisa's Kitchen. It's no hugger-mugger to my regular readers how much I adore Ms. Devi's recipes. In fact, her cookbook Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking was my rattling outset introduction to Indian cuisine presently afterward I became a vegetarian. Until I received this majority equally a gift, I'd never fifty-fifty tried traditional Indian cooking. I grew upward only exterior of a small-scale town due north of Toronto alongside niggling to offering when it came to fine dining, as well as my mom, spell an fantabulous gear upward as well as baker, didn't actually experiment alongside ethnic foods. I've non turned dorsum since discovering the distinction, flavor as well as diversity that characterizes Indian cuisine as well as though I savor experimenting alongside diverse ethnic cuisines, Indian cooking remains my favorite.
I'm starting the calendar week alongside a tasty chickpea recipe from Lord Krishna's Cuisine. This is non the alone cookbook that Yamuna Devi has written, as well as I ain to a greater extent than than 1 of her wonderful books, but for this week, I'm going to focus on recipes from this cookbook. As I've noted before, I ofttimes refer to the majority equally the bible of Indian cooking. Containing recipes of varying complexity, making it perfect for novices as well as experienced cooks alike, Lord Krishna's Cuisine features over 500 traditional Indian recipes for beans as well as legumes, grains, breads, vegetables, cheese, chutneys as well as sauces, snacks as well as sweets, savories, as well as beverages, inwards add-on to a rattling helpful glossary of damage as well as definitions. Detailed descriptions precede each department as well as recipe, consummate alongside serving suggestions as well as data regarding the origins as well as traditions of the dishes presented. The reader is too treated to many adorable illustrations. Good reading as well as expert eats!
This recipe from North Bharat for chickpeas inwards a golden karhi sauce has long been 1 of my favorites. Ms. Devi recommends serving the dish alongside piquant lemon rice. I served it alongside her rice as well as cauliflower pilaf.
|Tender Chickpeas inwards Golden Karhi Sauce (Kabli Chana Karhi)|
|Recipe past times Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on February 18, 2008
Plump, tender chickpeas simmered inwards a golden creamy, spicy as well as tangy seasoned yogurt sauce