{"product_id":"vibrant-india-isbn-9781607747345","title":"Vibrant India","description":"\u003cb\u003eFrom the acclaimed chef and owner of Brooklyn Delhi, a debut cookbook focused on the celebrated vegetarian fare of South India.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. This particular style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition.  \u003cbr\u003e  \u003cbr\u003e From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables 'upma\" and homemade yogurt, the recipes in \u003ci\u003eVibrant India\u003c\/i\u003e are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region’s cuisine and how she brought some of these age-old traditions to life thousands of miles away in Brooklyn during the city’s exciting food renaissance. \u003cbr\u003e\u003cbr\u003e Relying on her experience as a culinary instructor, Chitra introduces the essential Indian cooking techniques, tips, and ingredients you’ll need to prepare a full range of recipes from quick vegetable stir frys (corn, basil, and leeks flavored with butter, cumin, and black pepper), salads (citrus red cabbage and fennel slaw with black mustard seeds, curry leaves, and chile), yogurt raitas (shredded beets and coconut in yogurt), and chutneys and pickles (preserved Meyer lemon in chile brine) to hearty stews (aromatic black eyed peas, lentils, and greens), coconut curries (summer squash in an herby coconut yogurt sauce), and fragrant rice dishes (lime dill rice with pistachios). Rounding out the book is an array of addictive snacks (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint). Chitra provides numerous substitutions to accommodate produce seasonality, ingredient availability, and personal tastes. The majority of recipes are gluten-free and vegan or can be easily modified to adhere to those dietary restrictions. \u003cbr\u003e\u003cbr\u003eWhether you are a vegetarian or just looking for ways to incorporate more vegetarian recipes into your repertoire, \u003ci\u003eVibrant India\u003c\/i\u003e is a practical guide for bringing delicious Indian home cooking to your table on a regular basis.\u003cb\u003e1 Introduction\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e3 \u003c\/b\u003eFamily Ties\u003cbr\u003e \u003cb\u003e6 \u003c\/b\u003eSouth Indian Food Traditions\u003cbr\u003e \u003cb\u003e9 \u003c\/b\u003eFrom Bangalore to Brooklyn\u003cbr\u003e\u003cbr\u003e\u003cb\u003e15 How to Use this Book\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e17 \u003c\/b\u003eIndian Cooking Techniques and Tips\u003cbr\u003e \u003cb\u003e21 \u003c\/b\u003eThe South Indian Pantry\u003cbr\u003e \u003cb\u003e34 \u003c\/b\u003eKitchen Tools\u003cbr\u003e\u003cbr\u003e\u003cb\u003e37 1 | Breakfast and Light Meals\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e38 \u003c\/b\u003eRice and Lentil Crepe \u003cb\u003e\u003ci\u003eDosa\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e43 \u003c\/b\u003eMung Bean and Quinoa Crepe \u003cb\u003e\u003ci\u003ePesarattu\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e44 \u003c\/b\u003eMixed Lentil and Oatmeal Crepe \u003cb\u003e\u003ci\u003eAdai\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e45 \u003c\/b\u003eSteamed Semolina Cakes \u003cb\u003e\u003ci\u003eRava Idli\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e48 \u003c\/b\u003eSteamed Rice and Lentil Cakes \u003cb\u003e\u003ci\u003eIdli\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e50 \u003c\/b\u003eSteamed Lentil and Herb Dumplings \u003cb\u003e\u003ci\u003eNuchinunde\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e52 \u003c\/b\u003eVermicelli Noodle Stir-Fry with Carrots, Edamame, and Scallions \u003cb\u003e\u003ci\u003eShavige Baath\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e55 \u003c\/b\u003eSpiced Spring Vegetable and Coconut Polenta \u003cb\u003e\u003ci\u003eUppittu \u003c\/i\u003eor \u003ci\u003eUpma\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e57 \u003c\/b\u003e“Hotel” Scrambled Eggs\u003cbr\u003e \u003cb\u003e\u003cbr\u003e59 2 | Salads and Yogurts\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e61 \u003c\/b\u003eShredded Carrot and Lentil Salad \u003cb\u003e\u003ci\u003eHesaru Bele Carrot Kosambri\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e62 \u003c\/b\u003eRed Cabbage and Citrus Coleslaw \u003cb\u003e\u003ci\u003eYalekosu Kosambri\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e64 \u003c\/b\u003eRoot Vegetable and Asian Pear Salad\u003cbr\u003e \u003cb\u003e66 \u003c\/b\u003eCucumber, Sprouted Mung Bean, and Pomegranate Salad\u003cbr\u003e \u003cb\u003e68 \u003c\/b\u003eChickpea Salad with Summer Vegetables and Avocado \u003cb\u003e\u003ci\u003eKadale Usali\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e69 \u003c\/b\u003eSummer Squash in Herby Coconut Yogurt Curry \u003cb\u003e\u003ci\u003eMajjige Huli\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e72 \u003c\/b\u003eBeet Yogurt Raita\u003cbr\u003e \u003cb\u003e74 \u003c\/b\u003eRadish Yogurt Raita\u003cbr\u003e \u003cb\u003e75 \u003c\/b\u003eKale Yogurt Raita\u003cbr\u003e \u003cb\u003e76 \u003c\/b\u003eCucumber, Tomato, and Onion Yogurt Raita\u003cbr\u003e\u003cbr\u003e\u003cb\u003e79 3 | Stir-Fries and Curries\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e80 \u003c\/b\u003ePotato Stir-Fry with Onion and Ginger \u003cb\u003e\u003ci\u003eAlugedde Palya\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e81 \u003c\/b\u003eCabbage Stir-Fry with Lemon and Curry Leaves \u003cb\u003e\u003ci\u003eYalekosu Palya\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e82 \u003c\/b\u003eGreen Bean and Coconut Stir-Fry \u003cb\u003e\u003ci\u003eHuralikayi Palya\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e85 \u003c\/b\u003e“Vangi Baath” Roasted Brussels Sprouts and Cauliflower\u003cbr\u003e \u003cb\u003e87 \u003c\/b\u003eStir-Fried Corn with Basil and Leeks \u003cb\u003e\u003ci\u003eJolada Palya\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e88 \u003c\/b\u003eScallions in Spicy, Sour, and Sweet Sauce \u003cb\u003e\u003ci\u003eEerulli Kavu Gojju\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e90 \u003c\/b\u003ePineapple and Peppers in Red Coconut Curry \u003cb\u003e\u003ci\u003eAnanas Gojju\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e94 \u003c\/b\u003eKerala Coconut Vegetable Curry \u003cb\u003e\u003ci\u003eAvial\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e95 \u003c\/b\u003eKarnataka Coconut Vegetable Curry \u003cb\u003e\u003ci\u003eSaagu\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e99 4 | Rice and Bread\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e100 \u003c\/b\u003eMy Parents’ Steamed Basmati Rice\u003cbr\u003e \u003cb\u003e101 \u003c\/b\u003eSimple Basmati Rice\u003cbr\u003e \u003cb\u003e103 \u003c\/b\u003eLemon Peanut Rice \u003cb\u003e\u003ci\u003eNimbehannu Chitranna\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e104 \u003c\/b\u003eLime Dill Rice with Pistachios \u003cb\u003e\u003ci\u003eNimbehannu Sabseege Soppina Baath\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e106 \u003c\/b\u003eFragrant Eggplant and Green Pepper Rice \u003cb\u003e\u003ci\u003eVangi Baath\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e108 \u003c\/b\u003eCoconut Rice with Cashews \u003cb\u003e\u003ci\u003eKayi Anna\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e110 \u003c\/b\u003eYogurt Rice with Pomegranate and Mint \u003cb\u003e\u003ci\u003eMosaranna\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e112 \u003c\/b\u003eYellow Lentil and Rice “Risotto” \u003cb\u003e\u003ci\u003eKhara Huggi \u003c\/i\u003eor \u003ci\u003ePongal \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e115 \u003c\/b\u003eThin Flatbread \u003cb\u003e\u003ci\u003eChapati \u003c\/i\u003eor \u003ci\u003eRoti\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e116 \u003c\/b\u003eSpicy Sweet Potato Buns \u003cb\u003e\u003ci\u003eKhara Buns\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e119 \u003c\/b\u003eGreen Chile and Herbed Cheddar Shortbread \u003cb\u003e\u003ci\u003eMasala Biscuit\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e121 5 | Soups, Stews, and Lentils\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e122 \u003c\/b\u003eBasic Toor Dal\u003cbr\u003e \u003cb\u003e123 \u003c\/b\u003eBasic Red Lentils\u003cbr\u003e \u003cb\u003e125 \u003c\/b\u003eSpicy and Sour Tomato Lentil Soup \u003cb\u003e\u003ci\u003eTomato Bele Saaru \u003c\/i\u003eor \u003ci\u003eRasam\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e127 \u003c\/b\u003eLemony Lentil Soup \u003cb\u003e\u003ci\u003eNimbe Saaru \u003c\/i\u003eor \u003ci\u003eRasam\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e128 \u003c\/b\u003eRoasted Kabocha Squash and Coconut Milk Soup\u003cbr\u003e \u003cb\u003e131 \u003c\/b\u003ePotato, Carrot, and Red Lentil Stew \u003cb\u003e\u003ci\u003eTharakaari Huli \u003c\/i\u003eor \u003ci\u003eSambar\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e134 \u003c\/b\u003eRoasted Butternut Squash and Lentil Stew \u003cb\u003e\u003ci\u003eKumbalakayi Huli \u003c\/i\u003eor \u003ci\u003eSambar\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e137 \u003c\/b\u003eBlack-Eyed Peas, Greens, and Lentil Stew \u003cb\u003e\u003ci\u003eAlasande Kallu Soppina Huli \u003c\/i\u003eor \u003ci\u003eSambar\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e139 \u003c\/b\u003eCreamy Yellow Lentils with Tomato and Ginger \u003cb\u003e\u003ci\u003eHesaru Bele Thovvay\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e143 6 | Festive Bites and Snacks\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e145 \u003c\/b\u003eLettuce “Dosa” Wrap with Curried Potato and Chutney\u003cbr\u003e \u003cb\u003e147 \u003c\/b\u003eBen’s Curry Leaf Popcorn\u003cbr\u003e \u003cb\u003e148 \u003c\/b\u003eStuffed Shishito Pepper Fritters \u003cb\u003e\u003ci\u003eBhajji\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e151 \u003c\/b\u003ePan-Roasted Masala Peanuts \u003cb\u003e\u003ci\u003eCongress Kadalekayi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e152 \u003c\/b\u003eSpicy Bitter Gourd Chips \u003cb\u003e\u003ci\u003eHaggala Kayi Hot Chips\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e155 \u003c\/b\u003eFestival Trail Mix \u003cb\u003e\u003ci\u003eEllu Bella\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e157 7 | Sweets and Drinks\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e159 \u003c\/b\u003eChia Pudding with Roasted Jaggery Blueberries \u003cb\u003e\u003ci\u003eSabbakki Payasa\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e160 \u003c\/b\u003eSummer Peaches in Sweetened Yogurt \u003cb\u003e\u003ci\u003eShrikhand\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e163 \u003c\/b\u003eApple, Ginger, and Coconut Hand Pies \u003cb\u003e\u003ci\u003eKadabu\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e164 \u003c\/b\u003eCardamom Oatmeal Cookies with Dark Chocolate and Golden Raisins\u003cbr\u003e \u003cb\u003e166 \u003c\/b\u003eDried Fruit and Nut Dessert Balls \u003cb\u003e\u003ci\u003eLadoo\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e167 \u003c\/b\u003eBanana, Coconut, and Cardamom Ice Cream \u003cb\u003e\u003ci\u003eBalehannina Rasayana\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e168 \u003c\/b\u003eMango and Coconut Milkshake \u003cb\u003e\u003ci\u003eMavina Hannina Seekarne\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e170 \u003c\/b\u003eTurmeric Almond Milk \u003cb\u003e\u003ci\u003eBadami Haalu\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e171 \u003c\/b\u003eSavory Spiced Yogurt Drink \u003cb\u003e\u003ci\u003eMajjige \u003c\/i\u003eor Buttermilk\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e172 \u003c\/b\u003eChile Watermelon Juice with Lime and Mint Leaves\u003cbr\u003e \u003cb\u003e175 \u003c\/b\u003eSouth Indian Drip Coffee \u003cb\u003eFilter Coffee\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e177 8 | Chutneys and Pickles\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e179 \u003c\/b\u003eCilantro Coconut Chutney\u003cbr\u003e \u003cb\u003e181 \u003c\/b\u003eMa’s Tomato Chutney\u003cbr\u003e \u003cb\u003e183 \u003c\/b\u003eCaramelized Shallot, Almond, and Red Chile Chutney\u003cbr\u003e \u003cb\u003e185 \u003c\/b\u003eMeyer Lemon Pickle \u003cb\u003e\u003ci\u003eNimbehannu Uppinakayi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e188 \u003c\/b\u003eRhubarb Strawberry Pickle\u003cbr\u003e \u003cb\u003e189 \u003c\/b\u003eSpicy Cranberry Relish \u003cb\u003e\u003ci\u003eThokku\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e190 \u003c\/b\u003eChutney Powder \u003cb\u003e\u003ci\u003eChutney Pudi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e193 9 | From Scratch\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e194 \u003c\/b\u003eSaaru (or Rasam) Powder \u003cb\u003e\u003ci\u003eSaarina Pudi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e196 \u003c\/b\u003eHuli (or Sambar) Powder \u003cb\u003e\u003ci\u003eHuli Pudi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e198 \u003c\/b\u003eVangi Baath Powder \u003cb\u003e\u003ci\u003eVangi Baath Pudi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e199 \u003c\/b\u003eRoasted Fenugreek Seed Powder \u003cb\u003e\u003ci\u003eMenthyada Pudi\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e200 \u003c\/b\u003eYogurt \u003cb\u003e\u003ci\u003eMosaru\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e202 \u003c\/b\u003eIndian-Style Clarified Butter \u003cb\u003e\u003ci\u003eGhee \u003c\/i\u003eor \u003ci\u003eThuppa\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e204 Hands Over Forks and Knives\u003cbr\u003e\u003cbr\u003e205 meal planning and sample menus\u003cbr\u003e\u003cbr\u003e206 where to buy ingredients and equipment \u003cbr\u003e\u003cbr\u003e207 Starter grocery list\u003c\/b\u003e“Chitra Agrawal’s \u003ci\u003eVibrant India\u003c\/i\u003e is a beautiful personal history and distinct guide to vegetarian South Indian cooking. Her perspective as a second generation immigrant shapes her approach to South Indian cuisine, making this book both a definitive guide for the home cook and an inspiring family narrative.” \u003cbr\u003e\u003cb\u003e—Preeti Mistry, owner of Juhu Beach Club\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “\u003ci\u003eVibrant India\u003c\/i\u003e is exactly what my cookbook shelf has been missing all this time. Chitra's fresh, enticing, and accessible recipes are certain to transform the way I cook, from rethinking salad and yogurt to really understanding the principles of South Indian vegetarian cooking and its key ingredients.”\u003cbr\u003e\u003cb\u003e —Lukas Volger, author of \u003ci\u003eBowl\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e \"There is so much I love about this book: the family history; the glimpse at life and daily cooking in South India; but most importantly the recipes. They're poetic in their beauty and simplicity, surprising and yet perfectly intuitive. This book opens up a world of sublime vegetarian Indian food that I didn't know existed.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eLouisa Shafia, author of \u003ci\u003eThe New Persian Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Already a successful entrepreneur for her delicious pickles from Brooklyn Delhi, here Chitra shares her deeply personal story of her family's journey from Southern India to Brooklyn. In \u003ci\u003eVibrant India, \u003c\/i\u003eher first cookbook, she explores colorful and flavorful recipes passed down through generations. Chitra is truly a mistress of spices and shares her knowledge with proficiency and detail. There’s no better way to discover how delicious the world of Indian vegetarian cooking is than through this book.”\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eNik Sharma, food writer, cook, and photographer\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Chitra Agrawal takes us inside a true South Indian kitchen, lovingly rendered for the everyday household. The results are gorgeously simple, bold—and yes, vibrant—flavors that anyone can lend to their cooking.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eCathy Erway, author of \u003ci\u003eThe Food of Taiwan\u003c\/i\u003e and \u003ci\u003eThe Art of Eating In\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"In \u003ci\u003eVibrant India\u003c\/i\u003e, Chitra grants the reader not only an intimate look at the food of her family, but also an invaluable master class in the flavors and pantry of South India. Bold yet balanced, and touched with modernity, her food celebrates the diversity and breadth of the cuisine. On a personal level, as I share some of her background, Chitra has given me failsafe renditions of the recipes I crave from my childhood; her shredded carrot and lentil salad hits all the notes it should, the idlis are perfect, and the lemon peanut rice a new staple in my home. And as expected, her deft hand with chutneys and pickles—condiments that will elevate any meal—is worth the price of admission alone.\" \u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eTara O'Brady, author of \u003ci\u003eSeven Spoons\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Chitra Agrawal is the perfect tour guide for this fascinating journey into the heart of South Indian home cooking. Through family stories and detailed recipes, written with such passion and clarity, she reveals dishes steeped in tradition but refined for a modern audience. You'll want to dive right in and experience this amazing balance of sweet, sour, bitter, spicy, and savory flavors.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eDiana Kuan, author of \u003ci\u003eThe Chinese Takeout Cookbook\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"... Agrawal offers page after page of hits with dishes such as steamed lentil and herbed dumplings, root-vegetable and Asian-pear salad, stir-fried corn with basil and leeks, and the must-try cardamom oatmeal cookies with dark chocolate and raisins. ... There’s enough variety in this superb debut to please Indian-cuisine newbies and veterans, and Agrawal’s dishes are hearty and flavorful enough to please even the toughest carnivore at the table.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e, Starred Review\u003c\/b\u003e\u003c\/b\u003e\u003cb\u003eChitra Agrawal\u003c\/b\u003e is the author of \u003ci\u003eVibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn\u003c\/i\u003e and the founder of Brooklyn Delhi, an award-winning Indian condiments line. Since 2009, she has been serving, writing about, and teaching her family's vegetarian recipes from India with a slant on seasonality and local ingredients. Chitra writes the popular recipe blog \u003ci\u003eThe ABCDs of Cooking\u003c\/i\u003e, teaches vegetarian Indian cooking classes at Brooklyn Kitchen, Brooklyn Brainery, and Whole Foods, and hosts pop-up dinners throughout New York City with creative Indian-inspired menus. Her work has been featured in The \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSaveur,\u003c\/i\u003e and \u003ci\u003eZagat\u003c\/i\u003e, among others. She lives in Brooklyn, NY.\u003cb\u003e\u003cbr\u003eKALE YOGURT RAITA\u003c\/b\u003e\u003cbr\u003eAll seasons • Serves 6 to 8 \u003cbr\u003e\u003cbr\u003eThis recipe is based on a spinach raita that was prepared by my friend Asha’s mom. It’s also loosely inspired by Greek tzatziki, which is usually made with cucumbers, chopped garlic, and lemon. It’s creamy and indulgent, and you can use it as a dip or eat it plain or with a meal. \u003cbr\u003e\u003cbr\u003eI often make this raita with sautéed kale, using any and all varieties—curly, red, and lacinato—and have also substituted different greens such as spinach, tatsoi, or mizuna in this recipe. \u003cbr\u003e\u003cbr\u003eYou can eat the raita as a dip, or serve it as a side with rice and one of the hulis on pages 131 to 137. \u003cbr\u003e\u003cb\u003e\u003cbr\u003e1 tablespoon mild-flavored oil such as canola \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 teaspoon black mustard seeds \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 teaspoon cumin seeds \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e3 fresh curry leaves \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 Indian green chile or serrano chile, chopped \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 clove garlic, minced \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 cups stemmed, chopped kale leaves \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e1⁄4 to 1⁄2 teaspoon salt \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eSqueeze of lemon juice \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 cups plain yogurt, lightly beaten by hand \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons sour cream or Greek yogurt \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eFreshly ground black pepper \u003c\/b\u003e\u003cbr\u003e \u003cb\u003eRed chile powder or paprika, for garnish \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePut the oil in a small frying pan or sauté pan over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), add the cumin seeds. When the cumin seeds turn a darker shade of golden brown, turn the heat to medium-low. Rub the curry leaves between your fingers a little to release their natural oils, and drop them and the green chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil and continue to fry until the chile is less raw, 10 to 15 seconds. Stir in the garlic and sauté until fragrant, 10 to 15 seconds. \u003cbr\u003e\u003cbr\u003eAdd the kale to the pan, followed by 1⁄4 teaspoon of the salt. Sauté until the kale is bright green in color and just wilted, 1 to 2 minutes. Add one good squeeze of lemon juice. Transfer the kale to a medium bowl and let cool. (I sometimes put it in the freezer for a few minutes if I’m in a rush.) \u003cbr\u003e\u003cbr\u003eWhen the kale is cool, mix it with the yogurt, sour cream, and remaining 1⁄4 teaspoon salt, or to taste. Garnish with a few grinds of pepper and a sprinkling of red chile powder on top before serving.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301298131173,"sku":"NP9781607747345","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607747345.jpg?v=1767743433","url":"https:\/\/k12savings.com\/es\/products\/vibrant-india-isbn-9781607747345","provider":"K12savings","version":"1.0","type":"link"}