Reddit Reddit reviews Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

We found 10 Reddit comments about Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking. Here are the top ones, ranked by their Reddit score.

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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
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10 Reddit comments about Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking:

u/slacklantis · 9 pointsr/VegRecipes

Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking is on my shelf. Good recipes & very comprehensive.

u/LifeTimeCooking · 9 pointsr/IndianFood

Aah asafoetida - sometimes called Devil's Dung because of its aroma, especially when the powder is fresh! A pinch or two is all that is ever needed, and it adds a similar flavour to onions and garlic to a dish. It is commonly used with lentils and beans.

In South India it is used quite a bit. It is very common in Sambar and Rasam dishes. It is also very common in Ayurvedic cooking as that does not use onions or garlic.

The cookbook Lord Krishna's Kitchen uses it in almost every recipe, and the recipes are all great.

This is a great article on Asafoetida - and here is one of the few recipes you will find with it in the title - Salt Lassi with Asafoetida

u/[deleted] · 6 pointsr/Vegetarianism

I like The Vegan Table for American food.

Quick Vegetarian Dishes has a variety of recipes from around the world. Not one uses tofu or fake meat. (One note: The recipes use Australian measurements, which are slightly different than American. It only really matters if you're baking, though, and even then, it is easy to adjust for.)

For Indian food, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking seems to have hundreds of great recipes in it, but not a single one with fake meats or tofu.

I have all three of these, and have really enjoyed the recipes. Happy cooking!

u/hht1975 · 5 pointsr/vegetarian

Look up Jain and/or Buddhist recipes. Jain should exclude onions, potatoes & garlic. Buddhist should exclude onion & garlic, too but from what I've read, the onion is iffy, so it's good you have a substitute readily available.

Lord Krishna's Vegetarian Cooking cookbook follows the Vaishnava diet, which should also exclude onions & garlic.

Good luck!

u/custardy · 5 pointsr/Cooking

If you're looking for a cookbook for this then Lord Krishna's Cuisine is one of the best cookbooks I've ever used.

u/Frogbone · 5 pointsr/AskCulinary

I have this exact issue, and I find myself returning time and time again to this cookbook. It's Jain vegetarian cuisine (mentioned elsewhere in this thread), and it's just a terrific resource

u/fjfjfj · 4 pointsr/Cooking

I'm guessing you haven't looked yet? Given that most Indian food (I think) is good, and a lot of it is vegetarian, you'd have a hard time finding something not fitting your needs ;)

You might want to take a look a Manjula's Kitchen, a free YouTube-based Indian cooking guide.

A good book I'd recommend (if you really like Indian food) is Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, an 800 page tome with everything you could want. Here's a recipe I made recently which I enjoyed.


Cabbage Kofta (Bandhgobhi Kofta)

Preparation and cooking time (after assembling ingredients): about 30 minutes. Serves 4 to 6.

3 1/2 cups (930 ml) finely shredded trimmed cabbage (about 1 lb/455 g)
1-2 hot green chilies, seeded and minced
1/2-inch (1.5cm) piece of peeled fresh ginger root
1/4 cup (25g) grated fresh or dried coconut
1 tsp (5 ml) each turmeric and garam masala
3 Tbps (45ml) finely chopped fresh coriander, parsley or mixed herbs
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
ghee or vegetable oil for deep-frying
about 1 cup (100 g) sifted chickpea flour (sifted before measuring)
a few sprigs of coarsely chopped fresh coriander or minced parsley for garnishing
1 Tbps (15 ml) toasted chopped pumpkin seeds for garnishing

  1. Squeeze the shredded cabbage between your palms to extract excess moisture, then blend with the green chilies, ginger, coconut, tumeric, garam masala, herbs, salt and baking powder.
  2. When you are ready to fry the koftas, being warming 2 1/2 - 3 inches (6.5-7.5 cm) of ghee or vegetable oil in a karai, wok or deep-frying pan over moderate heat. While the oil is heating, add the flour into the cabbage mixture and knead by hand until the ingredients are bound together. (The cabbage should have enough moisture to hold the ingredients together. As it sits, the mixture will become looser. For this reason, it is important to add the flour just before shaping and frying. You may need to add sprinkles of water or more chickpea flour to ensure a mixture that can be pressed into logs. If you make this recipe in quantity, mix the ingredients in batches.) Divide into 8 portions and press into logs about 1 1/2 inches (4 cm) long.
  3. Raise the heat to moderately high, and when the oil reaches 355ºF (180ºC), slip in 6-8 logs at a time, depending on the pan size, maintaining the temperature at between 335º-340º (168ºC-171ºC). After the koftas bob to the surface, turn them frequently and fry for 8-10 minutes or until evenly browned to reddish-gold color and crispy texture. Remove with a slotted spoon and drain on paper towels. Keep warm in a 250ºF (120ºC) oven while frying the remaining koftas. Allow the temperature to reach 355ºF (180ºC) before frying the second batch. Before serving, place the logs in a heated shallow serving dish and cover with a seasoned tomato gravy (another recipe).
u/willies_hat · 3 pointsr/Cooking

Yamuna Devi or Ragivan Iyer. The former is a true classic, and I've cooked nearly every recipe over the past 20 years. The later is a more recent book, but the recipes are every bit as classic (and delicious).

u/armillary_sphere · 1 pointr/pittsburgh

Get yourself Julia Sahni's Classic Indian Cooking book. It's a great place to start. If you're primarily into veg, another place to go would be Devi's Lord Krishna's Cuisine which is a positively massive cookbook that is great and vedic (no onions, etc. only hing).

Also, Manjula's Kitchen has some good videos.

u/weltburger · 1 pointr/AskCulinary

This is vegetarian and does the no-onion and no-garlic thing, but it's quite big and covers a lot of material - a good starting point. It really teaches a lot about the what and the whys of Indian food. It was written by the (American) personal cook of the Hare Krishna founder, she followed him around all over India when he travelled there, learning recipes from his hosts.