

The recipe I like the most Madhur Jaffrey, “Vegetarian India”, 2014 is: “Hare Matar Ki Ghugni (Bihari Pea & Potato) हरे मटर की घुघनी shown in the photographs. ‘Bihari Pea & Potato” is a hearty, one-bowl meal for dinner.
The table above shows the percent of the 2063 pounds of food annually eaten by Americans. The top percentage of 20.10% of food pound weight eaten annually is “Vegetables”. “Recipes Periodicity Table” is a metabolites listing of common food compounds in this earlier blog post.

The “Table of Contents” of: Madhur Jaffrey, “Vegetarian India: A Journey Through the Best of Indian Home Cooking”, 2014 is shown below.
1. “Soups, Appetizers & Snacks”.
2. “Vegetables”.
3. “Dals”: Dried Beans & Legumes.
4. Grains: Rice, Semolina, Quinoa, Breads, Pancakes, Savories & Noodles.
5. “Egg & Dairy”.
6. “Chutneys, Relishes & Salads”.
7. “Drinks, Sweets & Desserts”.
Vegetarian recipes are in my opinion in need of “mise en place”. Vegan cuisines of India use “mise en place”; meatless recipes which have “stunning” herbs & “dazzling” spices.
Here I presented Madhur Jaffrey, “Vegetarian India: A Journey Through the Best of Indian Home Cookin”, 2014 a cookbook for vegetarians. This post depicted in “mise en place” the recipe for “Hare Matar Ki Ghungi (Bihari Pea & Potato) हरे मटर की घुघनी .