Indian Vegetarian Cooking from an American Kitchen

"A remarkably skillful job of bringing authentic Indian flavors to the American kitchen."--David Rosegarten, author of The Dean & Deluca Cookbook and host of Taste (TV Food Network) Recipes include: - Cucumber Pirogue - Spicy Potato Soup - Fruit Salad with Yogurt Cheese Dressing - Saut ed Eggplant and Bell Pepper Curry - Spinach with Homemade Cheese (Saag Paneer) - Mixed Vegetable Korma (Navarathna Korma) -Rice Pilaf with Cashews, Black Pepper, and Coconut - Vegetable Biryani - Basic Toovar Dal - Spicy Black-eyed Pea Curry - Chapatis (Whole Wheat Flat Breads) - Parathas (Whole Wheat Flaky Griddle Breads) - Aloo Parathas (Potato-stuffed Breads) - Masala Dosa - Rava Idli - Minty Yogurt Drink - Sweet Vermicelli Pudding - Almond Milk Fudge and more "Vasantha Prasad's book is a must-read for anyone who loves healthy Indian vegetarian fare. Her recipes are wonderful and use all five of the senses "--Nina Griscom, co-host of Dining Around (TV Food Network)