The book consists of nine chapters that explore the relationship between what you serve and eat and your emotions. From “Food is Caring” to “Food is Luxury,” Patel shares her family’s story, what she calls “the wisdom of an Indian mother” and how her world travels have inspired her cooking. I will tell you.
For those just venturing into plant-based Indian cooking, the book includes a chapter on Patel’s pantry, including what she considers to be the most versatile ingredients and how to create your own spice blends. An explanation is provided. Her section on utensils helps allay concerns that Indian-style cooking requires a wealth of utensils. Patel lists just six of her essentials: a Tennessee-made Lodge cast-iron griddle, a small food chopper, a high-speed blender, a nonstick skillet, an enameled cast-iron skillet, and a wooden rolling pin.
When it comes to where to buy ingredients you can’t get at your local grocery store, Patel says her go-to place is Patel Brothers (no relation). There are three in metro Atlanta: Decatur, Kennesaw, and Suwanee.Patel also plans to launch Amazon Marketplace on May 7th. We want to make it easy for you to get what you need to cook the recipes in this book. The Marketplace can be accessed through her website, chefpalakpatel.com, and will also feature videos on how to prepare many of the recipes in the book.
recipe
Serve these four recipes from Food is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection ($35, Harvest) by Palak Patel as one of your delicious plant-based meals and enjoy your summer Repeat throughout. Recipes are reproduced with permission from Harvest.
Credit: Adam Milliron
Credit: Adam Milliron
peanut and avocado chaat salad
Patel explained that while she never eats leafy greens, she loves the ingredients in salads. This recipe was developed to match the modern version of chaat with the flavor of chopped salad. “This is one of his most requested recipes and definitely a fan favorite. ‘Chat’ by definition means ‘lick’ and chat means to inspire Eat more. ” This combination of crispy, tangy, sweet, spicy, and crunchy elements will have your guests licking the plate.
Credit: Adam Milliron
Credit: Adam Milliron
palak paneer
Despite the title, there is no paneer cheese in this recipe. Patel uses tofu instead of dairy-based paneer. Adding baking soda to the water you use to blanch the spinach will keep it bright green even after a short cooking time.
Nutritional calculations define Diamond Crystal Kosher Salt as containing 1/4 teaspoon.
Credit: Adam Milliron
Credit: Adam Milliron
filo cake with spices
Patel created this cake as a variation of this cake. A traditional Greek cake with orange filling that she first tasted when she visited Saudi Arabia. When cooked this way, the baked phyllo sheets become soft and custard-like.
Patel recommends using certified organic sugar made only from cane. Other table sugars may be refined with bone char (charcoal of animal origin).
Aquafaba, the liquid from cooked or canned chickpeas, is used here as an egg white replacement. If you use canned chickpeas, you may need 2 cans to get the 1 cup of aquafaba needed for this recipe. If you prefer, save the drained chickpeas to make Patel Roasted Chickpeas.
Credit: Adam Milliron
Credit: Adam Milliron
roasted chickpeas
Patel writes that canned chickpeas are always in her pantry. “I cook with chickpeas and save the canned liquid (aquafaba) for baking. The addictive snack foods section of Indian grocery stores has my favorite snacks, spiced fried There are many snacks made with chickpea flour, such as black chickpeas (chanachol garam). My roasted chickpeas have a similarly lip-smacking flavor and can be enjoyed as a snack or sprinkled on salads. You can bake the chickpeas before seasoning to make them crispy without frying them. If you want to use aquafaba in baking, drain it and save it instead of throwing it away.
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