Cooking Without Onions & Garlic An All Vegetaraianrecipe Bk

The primary objective of this book is to drive home the point -- and convincingly at that -- that onions and garlic are not the most important ingredients in cooking. The author strongly believes that the vast spectrum of vegetarian dishes can be made as delicious as, if not more delicious than, those items made with onion and garlic. In fact, there are many communities in India who do not consume either onion or garlic but never feel their absence. Here, the `menu' provided is sumptuous, with a wide variety of dishes thrown in and the recipes explained in easy-to-understand steps, without resorting to complex or intricate techniques. The ingredients listed are those usually found at home or those which can be easily procured. The contents begin with a section of the delectable array of rotis, parathas and puris and then move on to different types of kachoris and cheelas. Next, the focus shifts to the spectacular world of vegetables with quite a few exotic dishes finding pride of place. After that assorted ways and means of preparing curries, koftas, dals, rice pulaos, chutneys, raitas and salads in all their gastronomic splendour are presented. This book definitely serves as a `gourmet's delight'.