At My Vegetarian Table: Simply Delicious
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About this ebook
Being a novice in cooking, I never realized just how important "technique" is. From this book, I learned that techniques could make or break a dish, not to make global infusion synch. This book contains proper methods to move your dish from just "ok." to "Wow! That is great."
What captured my attention was the serving suggestions (such as what to serve with your dish and anecdotes such as using salt with great care if you were serving bread with it rather than rice) and taking the experience to another level. Therefore, these suggestions are a welcome addition to any recipe and less stress in meal planning.
The recipes are clear and concise with an interesting variety. You can give your friends and family some new and very delicious dishes and change "not that again" to "let's have that again" with a bonus that the guests will be asking you for your recipes.
Xandra Graham
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At My Vegetarian Table - Rasheeda Hasan
Copyright © 2021 by Rasheeda Hasan. 785003
All rights reserved. No part of this book may
be reproduced or transmitted in any form or by
any means, electronic or mechanical, including
photocopying, recording, or by any information storage
and retrieval system, without permission in writing from
the copyright owner.
Xlibris
844-714-8691
www.Xlibris.com
ISBN: Softcover 978-1-6641-6356-0
EBook 978-1-6641-6355-3
Rev. date: 06/02/2021
Contents
Foreword
LEGACY
Acknowledgments
Introduction
Herbs, Spices, and Sauces
Cilantro
Curry leaves
Mint
Parsley
Basil
Green chilies
Rosemary
Bay leaves
Chili Powder
Turmeric
Curry Powder
Coriander Seeds
Cumin Seeds
Mustard Seeds
Nigella Seeds
Fennel Seeds
Cinnamon
Cardamom
Cloves
Mace
Nutmeg
Black pepper
Saffron
Sesame oil
Oyster sauce
Worcestershire sauce
Miso
Old World Spice Rubs and Blends
Garam Masala (Indian spice blend)
Biryani Masala (Indian spice rub)
Curry Powder (Indian spice blend)
Sambar Powder (Indian Spice Blend)
Dukkah (Egyptian Spices and Nuts Mix)
Za’atar (Middle Eastern Spice Blend)
Harissa (Middle Eastern Spice Blend)
Ras-El-Hanout (Middle Eastern Spice Blend)
New World Spice Rubs and Blends
More About Herbs and Spices
Importance of Aromatics in Vegetarian Dishes
Bhunao
Tandoor
Dum (slow cooking) and braising
Talna (frying food)
Stir-frying
Sautéed food
Rules for Deep-Frying
Tadka
Everyday Tips and Techniques in Cooking
Roast Vegetables
Blanch Vegetables
Sweat Vegetables
Sauté Vegetables
Braise Vegetables
Tempering
Cooking with Yogurt
Cooking Perfect White Rice
Legume Love Affair
Masoor Dal
Mung Dal
Chana Dal
Urad Dal
Chickpeas (Garbanzo Beans)
Toor or Arher Dal
Red Kidney Beans
Dal with Five Different Lentils
Dal Fry
Bengali Dal with Vegetables
Khatti Dal with Sprouts
Dalcha with Chana Dal (Split Peas)
Khadi Dal (Dry Red Lentils)
Dal Makhani
Dry Urad Dal (Split Black Lentils)
Punjabi Chole
Rajma
Colors of the Rainbow
Vegetable Curries
Vibrant Potatoes, Carrots, and Peas Curry
Steamed Vegetables in Butter Sauce
Rainbow Delight (Healthy Japanese Style Vegetables)
Roasted Snow Peas and Asparagus
Curried Cauliflower and Carrots
Stir-Fried Zucchini
Bottle Gourd (Kaddu) and Chana Dal (Split Peas) Curry
Cumin flavored Potatoes
Matar Paneer (Green Peas with Paneer)
Palak Paneer (Spinach with Indian Cheese)
Sautéed Eggplant (Baigen Sabzi)
Arvi (Eddoes) Curry
Spicy Stir-fried Corn
Spicy Yogurt and Potato Curry (Aloo ka Khorma)
Mixed Vegetable Curry
Yummy Green Beans
Sautéed Okra
White Radish (Daikon) and Fenugreek Curry
Curried Pointed Gourd (Punjabi Style)
Green Beans Hyderabadi Style
Spinach and Lotus Roots (Kamal Kakri) Kashmiri style)
Aloo Methi (Potatoes with Fenugreek Leaves)
Tomato Chutney
Spinach Korean Style
Eggplant Chinese Style
Turnip (Shalgam) Curry
Spicy Classic Curries
Baghare Baigen (Spicy Eggplant)
Domoda (Gambian Tomato Kutt)
Galayet Bandora (Jordanian Tomato Sauce)
Made with Love
Rice Dishes
Khushka (White Rice)
Persian Rice
Qubooli
Kichadi
Vegetable Pulao (Pilaf)
Saffron Risotto
Mediterranean Dishes
Fasoloda (Greek Navy Beans and Orzo Soup)
Baba Ganoush (Eggplant Dip)
Chickpeas Dip (Hummus)
Sautéed Cauliflower Sicilian Style
Vegetarian Stuffed Bell Peppers
Braised String Beans (Lebanese)
Pasta Dishes
Angel Hair with Feta and Herbs
Mediterranean Style Pasta
Sicilian Zucchini Pasta
Pasta Primavera
Pasta Salad
Fettuccini Alfredo
Vegetable Lo Mein
Easy Macaroni and Cheese
Eat Light and Stay Healthy
Salads and Soups
Greek Salad
Kale Salad
Three Bean Salad
Soups
Broccoli Soup
Chinese Chicken Corn Soup
Pasta e Faggioli (Italian Pasta and Bean Soup)
Leek and Potatoes Soup
Miso-based Squash and Corn Soup
Lentil Chowder (Italian Lentil Soup)
Epilogue
Foreword
At My Table is the third book of recipes written by Rasheeda Hasan for home cooks in everyday language using family proportion and easy ways to do it in their home kitchens. This new book is a compilation of recipes for vegetarians, vegans, and non-vegetarians alike. Using the techniques, they can make the dish by adjusting the ingredients to suit their persuasion. All I can say is that this book is amazing!!! It is midday, and I am sitting here drooling over the recipes in this cookbook. She did it all. Besides mouthwatering recipes, she gave a description/history of many of the dishes, which makes it so much more interesting than just reading a recipe and trying it out. Shall I say it gives new meaning to food for thought?
Being a novice in cooking, I never realized just how important technique
is. From this book, I learned that techniques could make or break a dish, not to mention, makes global infusion synch. This book contains proper methods to move your dish from just ok.
to Wow! That is great.
What captured my attention was the serving suggestions (such as what to serve with your dish and anecdotes such as using salt with great care if you were serving bread with it rather than rice) and taking the experience to another level. Therefore, these suggestions are a welcome addition to any recipe and less stress in meal planning.
The recipes are clear and concise with an interesting variety. You can give your friends and family some new and very delicious dishes and change not that again
to let’s have that again
with a bonus that the guests will be asking you for your recipes.
Xandra Graham
Thank you, Rasheeda, for making my mealtime a wonderful and exciting experience.
Xandra Graham
Dedicated to my granddaughter,
Marium Ahmad
LEGACY
"ALL GOOD MEN AND WOMEN MUST TAKE RESPONSIBILITY TO CREATE LEGACIES
THAT WILL TAKE THE NEXT GENERATION TO A LEVEL WE COULD ONLY IMAGINE"
JIM ROHN
Acknowledgments
It is impossible to acknowledge all the help that has gone into the pages of this book. First and foremost, I want to say that I learned all or most of what I know from two giants, my mother, and my mother-in-law. They will forever be part of my life, though they are not of this world anymore. To start, I want to say that my mother strongly influenced many aspects of my life. She taught me everything I know about the essentials of domestic life. She was a great cook and would have never settled for anything but the best flavors, textures, and taste when she made the family meals. She was a connoisseur in matters of taste.
By her example, my mother-in-law taught me that love and patience are fundamental in life. She appreciated my food and watched me cook. The best part was that she shared and taught me some of her best and most treasured recipes. When she realized that I needed help, she provided it in such a frank and measured way that I enjoyed the learning experience and never had trouble in that area ever again. These two precious women filled my life with sweet memories and taught me many necessary skills involved in Indian cooking, including making perfectly puffy phulkas (Indian tortillas).
To Xandra Graham, my best friend, who read my manuscript with energy and passion beyond words and then went on to thank me for sharing it with her. Xandra, your confidence in me and your sincerity are like fresh air to me.
Thanks to Rana Hasan, our daughter-in-law, for her unwavering love, support, and encouragement with this vegetarian book project and her valuable positive feedback on recipes from my previous books.
Thanks to Marium Ahmad, our granddaughter, for her kindness, love, and devotion to my project. She dedicated her precious time to work with images, cover design, and some book editing despite time constraints from her work commitments. Marium, you have been with me on this journey, helping me stay on task. You gave me hope that my vision of my book in every home
may become a reality one day. I love you.
Finally, a sincere thanks go to my nephew, Bilal. There are no words to express my gratitude for the help and support he provided by editing my manuscript. Proofreading and editing are the most difficult parts of any writing. He offered to do it and spend countless hours shaping my work with great panache while remaining gracious throughout. Thank you, Bilal!
Introduction
When we talk about vegetarian food, India comes to mind. The concept of vegetarianism and its practice started in ancient India. A significant number of people in India are vegetarians. Vegetarianism took a firm hold among the Hindus and Jains. But later records also show that Mediterranean and Middle Eastern people adopted dietary habits similar to vegetarianism.
While vegetarians don’t eat meat, they eat animal products such as milk, dairy, and eggs. On the other hand, a vegan diet is