The Ultimate Guide to Cooking Vegetables the Indian Way by Prasenjeet Kumar, Sonali Kumar

101 Tastiest Ways to Cook Veggies as Snacks, Soups, Curries, Full Meals and hold your breath, Desserts! As only Indians can.

The ultimate guide to cooking vegetables the indian way

From the author of # 1 Best seller “Cooking In A Jiffy” series of cookbooks, comes a tribute to vegetables, the way Indians cook them in their homes.

So forget your boring boiled and broiled and baked ways to make veggie dishes and let this new book open your eyes to the wonderful possibilities of cooking vegetables the way northern, southern, eastern and western Indians do.

 “The Ultimate Guide to Cooking Vegetables the Indian Way” lets you savour, in this background, as many as twenty-six most popular “Home Style” curries, 24 dry recipes, 10 recipes for cooking veggies with rice or breads, and 19 kinds of snacks and accompaniments. Most recipes are low-calorie and with OPTIONAL use of chillies.

For the spice-challenged or nostalgia ridden folks, there are 14 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that!

Finally there are 8 desserts Indians love to make from veggies.

And the bottom line is that you master these and you can handle any Indian vegetable dish from any part of India, we promise. 

Genre: COOKING / Regional & Ethnic / Indian & South Asian

Secondary Genre: COOKING / Specific Ingredients / Vegetables

Language: English


Word Count: 47,000 words approximately

Sales info:

The book has been in the Top 100 Amazon Best-seller list in Indian Cooking.

Sample text:

Onion Pakoras


Chick pea flour-1 cup

Rice flour-1/2 cup

Baking powder-1/2 teaspoon

Asafoetida (Hing)-1/2 teaspoon

Coriander (Dhania) powder-1 teaspoon

Cumin seeds (Jeera)-1/2 teaspoon

Turmeric (Haldi)-1/2 teaspoon

Kashmiri Red Chilli powder–1/2 tea spoon (Recommended for colour, but if you like your dish to be really spicy, use some other hotter red chilli powder)

Salt-1/2 teaspoon or to taste

Water-1 cup (approximately)

Sliced (and peeled) Onions-4

Oil for deep frying (quantity would depend on the size of your wok)


Leaving out the onions and the oil, mix all the other ingredients well.

Add the water and beat until smooth and light. The batter should be of a thin coating consistency.

Set it aside for at least 15 minutes. This helps the flour to absorb the water well and attain a thicker consistency.

If it becomes too thick, you may add a little more water and beat well.

Now add the onions to this batter.

Heat oil in a frying pan or wok.

When the oil starts smoking, take the mixture with the onion slices, a tablespoonful at a time, and drop into the hot oil.

Be careful of the splatter that follows.

You will find that the fritters swell up.

Gently turn them around and take out from the oil when they are nice and golden brown.

Remove to a dish which is covered with a paper napkin to help absorb all the excess oil.

Repeat till all the fritters/pakoras are fried.

Enjoy with any of the chutneys, especially the mint chutney.

Prep time: 20 minutes

Cooking time: 3 minutes @ each batch

Total time: Approximately 30 minutes

Book translation status:

The book is available for translation into any language except those listed below:

Already translated. Translated by Carole Bouldy-Cullerier

Would you like to translate this book? Make an offer to the Rights Holder!