New Cookbook: Srimati's Vegetarian Delights
New Cookbook: Srimati's Vegetarian Delights
It our pleasure to introduce the release of this wonderful vegetarian recipe book: Srimati Vegetarian Delights. Vegetarianism is becoming more popular as many people are adopting a more holistic approach to life. Part of today's trend is also the acceptance of other cultures and traditions and as a result, a natural blending of cultures is occurring. We can see this in the kitchen as oriental spices are being used more in the Western homes and Asians are becoming more exposed to the Western cuisine and style of dining.
The author of this book, Srimati Devi Dasi, from South Africa, used her vast experience as a restauranteur to produce a wonderful blend of classical infusions from both the Eastern and Western worlds. The aim is to promote pure vegetarian cooking to help bridge the cultural gaps, leading towards a peaceful society.
Srimati Dasi is based in Mauritius. She and her husband run their restaurant called Nitai's Pure Vegetarian Snack where they have been able to combine their Eastern and Western culinary cultures.
The book is available from our website: www.touchstonemedia.com/srimati.
Distributor inquiry can be directed to me at isvara99@gmail.com
A sample recipe from the book: Black Forest Cake (Eggless)
Ingredients:
2 1/2 cups (625ml) flour
3 tsp (15ml) baking powder
1/2 cup (125ml) butter
1 1/2 cups (375ml) sugar
1 tbsp (15ml) lemon juice
1 tsp (5ml) vanilla essence
1 cup (250ml) carob powder
1/4 cup (60ml) hot water
1 1/4 cup (310ml) milk
Method:
Sift the flour and baking powder together.
Cream the butter, sugar, lemon juice and vanilla in a separate bowl.
Make a paste with the carob powder and hot water. Add to the creamed mixture, along with the milk.
Fold all the ingredients together to form a thick batter. Divide the batter into 2 lightly greased 20cm cake tins. Bake in a preheated moderate oven at 180C for about 30mins or until firm.
Allow the cakes to cook before removing them from the tins.
Decoration:
2 tbsp (30 ml) strawberry jam)
1 cup (250 ml) fresh cream
1 tbsp (30 ml) sugar
1 tsp (5 ml) vanilla essence
Red cherries or strawberries
Grated carob
Sandwich the cake with strawberry jam.
Whip the cream, sugar and vanilla essence together to a soft peak stage.
Ice the cake with the cream.
Decorate with red cherries or strawberries and carob as desired.
Comments