I can’t remember how or when I was first introduced to Richa Hingle’s blog, Vegan Richa, but I do know that I fell hard for her site, her food and her creativity straight away. Every vegan I know loves and adores Richa and it’s not hard to see why! She’s exceedingly talented, makes the most incredible and accessible vegan food. Her site has won numerous awards and her following is nothing short of astounding. But on top of all these attributes, Richa is super humble and kind.
Puffy Restaurant-Style Naan
In the past, I’d tried making Indian food at home multiple times and not quite catching the flavor essences I was after. A few emails back and forth with Richa and a visit to the “Indian Pantry” guide on her site had me ready to tackle all of my restaurant favorites as well as new to me Indian food.
Fudgy Coconut Balls (Nariyal Ladoo) pg. 221
Every recipe of Richa’s I’ve ever made has been nothing short of delicious. I was overwhelmed with glee when I found out she was going to be writing her debut cookbook. Her dedication and talent shine in Vegan Richa’s Indian Kitchen. The book is designed to simplify complex procedures. Richa’s recipes incorporate modern techniques and offer alternatives for hard-to-find spices while creating mouth-watering dishes true to her Indian heritage.
I was able to make a feast out of recipes from the book for my parents and brother who are in town visiting. Everyone said the meal was better than the food at any Indian restaurant they’d ever been to. The naan perfectly buttery, tender and chewy, the chana masala spiced to perfection and the fudgy coconut balls were simply delightful.
But perhaps one of my favorite recipes from the book (the one I’ll certainly make over and over again) is Richa’s Mom’s Chickpea Flour Pancakes. I’ve got the recipe here for you below.
Mom’s Chickpea Flour Pancakes
- 1 cup chickpea flour, garbanzo bean flour, or besan
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon carom seeds or cumin seeds
- 1/2 cup finely chopped red onion
- 1 hot green chile, finely chopped (remove seeds to reduce heat)
- 1/4 cup packed chopped cilantro
- 1 to 2 tablespoons + 1 teaspoon safflower oil, divided
Visit Richa at her site Vegan Richa.
Purchase Vegan Richa’s Indian Kitchen here.
For a chance to win a copy of Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook, simply comment on this post below. You can enter until June 20th. I’ll contact the winner by email on June 22nd. USA entries only please.
This book sounds so amazing!
I am SO excited about this cookbook! I hope against hope that I win it ❤
I NEED this book! I love Richa’s site and recipes.
This is just the book I’ve been looking for! I’ve tried to alter so many recipes to make them vegetarian or vegan and it never seems to work. I’m looking forward to trying these!
I NEED this book! I love Richa’s site and recipes.
Somer, I don’t understand why my previous comment is in limbo (2 days of “awaiting moderation” = not going to post). Is it that your site does not actually accept comments in this fashion but the software does not reflect this? Has anyone else succeeded in using just the offered mode of just email address (not WordPress, Twitter, Facebook login) to comment?
Hi Karl, I had family in town and wasn’t on my laptop for a few days. Sorry!
Ohh. Looks like a great book!
I’m so excited about this cookbook. And that pudla recipe looks so good. I’ve made them before, but have never quite mastered it, so maybe this one will do the trick.
I love Indian food!
Looks amazing and only $6.48 on kindle! Great value!
I’d love to try this, I’ve tried several recipes from her blog and they’ve all turned out awesome!
I would LOVE to win this book, b/c I can’t buy it right now!
I’d love to try these recipes
I really want this book! It looks amazing!
This would be a great asset for myself as a vegetarian. Awesome idea and love the giveaway generosity!