Madhur Jaffrey, “Vegetarian India: A Journey Through the Best of Indian Home Cooking”, 2014 was the topic of an earlier blog post.
Here I present: Amisha Dodhia Gurbani, “Mumbai Modern”, 2021. The cookbook consists of seven (7) chapters listed BELOW is the “table of contents “.
TABLE OF CONTENTS.
INTRODUCTION.
CHAPTER #1. Pantry and Refrigerator Staples.
Blood Orange and Rosemary Marmalade Pear and Chai Masala Jam Thandai Masala Chai Masala Cilantro Mint Chutney Date Tamarind Chutney Strawberry and Hibiscus Jam Apricot and Saffron Jam Masala Milk Masala Avocado, Cilantro, and Poblano Pepper Dressing Cilantro, Peanut, and Toasted Coriander Seed Pesto Lemon Pickle Peach Chutney Sandwich Masala
CHAPTER #2. Breakfast.
Apple, Fennel, and Cardamom Tarts Strawberry and Hibiscus Morning Buns Chocolate Cardamom Pastry Cream, Halvah, and Pistachio Danish Breakfast Naan Pizza Strawberry and Rose Petal Granola Sooji Dhokla (Semolina Savory Spongy Cakes) Almond Cinnamon Waffles with Summer Berries Huevos Rancheros Waffles with Roasted Chipotle Potatoes Pear and Chai Masala Cinnamon Rolls Banana, Walnut, and Chocolate Chip Pancakes with Caramelized Bananas Dried Fig, Walnut, and Chocolate Chunk Granola Chai Masala, Macadamia Nut, and White Chocolate Banana Bread with Passion Fruit and Vanilla Bean Butter Carrot, Pineapple, and Candied Ginger Muffins Pudla (Chickpea Flour Crêpes) with Carrot and Purple Cabbage Salad
CHAPTER #3. Appetizers and Salads.
Masala Smashed Potatoes Winter Citrus and Roasted Beet Salad with Paneer Nuggets and Orange-Fennel Seed Vinaigrette Vegetable Bhajias (Chickpea and Rice Flour Vegetable Fritters) Sambhaaro (Cabbage and Carrot Salad) Spring Masala Matar (Green Pea) Galette Dahi Wadas (Lentil Fritters in a Yogurt Sauce) Sprouted Moong Salad Deconstructed Kachumber (Indian Salad) uSummer California Salad Bhindi (Okra) Masala Tempura Fries Summer Hariyali (Green) Paneer Skewers with Cilantro, Peanut, and Toasted Coriander Seed Pesto Aloo Tikki Arancini with Saffron Aioli Grilled Bombay Sandwich Corn Mushroom Tomato Chili Cheese Danish Dahi Papdi Chaat Brussels Sprouts, Dates, Walnuts, and Pomegranate Arils with Toasted Coriander-Cumin Vinaigrette Handvo (Savory Rice-Lentil Vegetable Cake) Khaman (Chickpea Flour Savory Cakes) Caramelized Onion, Fontina, and Samosa Tart
CHAPTER #4 Mains.
Gujarati Daal Bateta Nu Shaak (Potato Curry) Undhiyoo Pav Bhaji Sliders with Shaved Heirloom Carrot Salad Teen Daal or Three-Lentil Daal Daal Dhokli (Noodles in a Lentil Stew) Vegetable Koftas in Tomato Cashew Curry Palak Paneer, Mushroom, and Corn Sabzi Tandoori Vegetable Wrap with Mango Cabbage Slaw Fajeto (Mango Kadhi or Mango Yogurt Soup) Makai Paka (Corn on the Cob in a Coconut Curry) Squash Blossom Tacos with Kachumber Salsa Ultimate Mumbai-California Veggie Burger Summer California Pizza with Buttered Corn, Zucchini Ribbons, Squash Blossoms, Olives, Red Onions, and Hariyali Paneer Bharela Ringan Nu Shaak (Peanut and Chickpea Flour Masala–Stuffed Eggplants) Ragda Pattice (Potato Patties in a White Pea Lentil Curry) Kala Chana Daal (Black Chickpea Daal) Vegetable Frankie with Caramelized Leeks and Red Onion
CHAPTER #5. Desserts.
Kumquat and Black Sesame Bundt Cake with Lemon Icing and Candied Kumquats Blood Orange and Hibiscus Tart with Candied Blood Oranges Thandai Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Chikki (Cashew, Rose, and Cardamom Brittle) Masala Milk Popsicles Gajjar No Halvo (Carrot Halva) Gajjar No Halvo (Carrot Halva) Ice Cream Chai Masala Crème Brûlée with Cashew Cardamom Shortbread Mum’s Famous Biscuits Mango Shrikhand Panna Cotta Tart with Gingersnap Crust and Pistachios Fennel Pot de Crème with Saffron, Cardamom, and Rose Poached Peaches Plum Kalakand Cake Chocolate Chip and Toasted Almond Cookies Chocolate and Almond Praline Ice Cream Sandwiches Plum, Cardamom, and Chaat Masala Granita Mini Maple Sandwich Cookies with Pear and Spice Buttercream Peacock Macarons with Apricot Saffron Jam Buttercream and Chopped Pistachios Coffee Cardamom Mini Cheesecakes Masala Chai Tiramisu with Rose Mascarpone, Whipped Cream, and Pistachio Sprinkle Eggless Chocolate Fudge Cake
CHAPTER #6. Drinks.
Blood Orange and Rosemary Bourbon Cocktail Aadhu Masala Chai (Ginger Masala Chai) Kumquat and Ginger Caipirinha Iced Masala Chai Latte with Lavender Foam Plum and Fennel Sparkling Lemonade Nectarine, Star Anise, and Ginger Shrub Nectarine Shrub and Gin Cocktail Peach, Mint, and Cardamom Lassi Haldar Nu Doodh (Turmeric Milk) Kachi Keri Nu Sharbat (Raw Mango and Fennel Concentrate/Syrup) Kachi Keri Margarita Masala Chaas (Masala Buttermilk/Savory Lassi) Thandai Cocktail
CHAPTER #7. Accompaniments and Snacks.
Spinach Puris Plain Rotli Masala Popcorn with Peanuts and Caramel Wild Mushroom and Green Garlic Kulcha Triangle Paratha Butter Garlic Naan Masala Puri Cornflakes Chevdo Radish Mint Cumin Raita Vegetable Pulao Fried Curry Leaf and Toasted Cumin Aioli Roasted Tomato and Dried Pasilla Chili Salsa Masala Potato Chips Saffron Aioli Vagharela Bhaat (Turmeric Rice) Masala Mixed Nuts Methi Laccha Thepla Panzanella with Vaghareli Sourdough Bread, Heirloom Tomatoes, and Peaches Chorafali Crackers
Here I presented: Amisha Dodhia Gurbani, “Mumbai Modern”, 2021. The cookbook consists of seven (7) chapters, listed ABOVE.
COMMENTS.
Chapter #4. “Mains” contains “Vegetable Pulao” (shown ABOVE) and “Potato Curry” (shown BELOW). India cookery being vegetarian-based doesn’t present distinctions between “main dish”, “side dish”, and “central dish” well. The “central dish” in all Asian full-size dinners is “rice”. Extra-long, basmati rice is essential for a pulao/biryani dinner.
