An end-to-end reference of vegetarian recipes, for your kitchen

Sabji – This book contains more than 60 vegetarian recipes for all types of easily-available seasonal vegetables. Recipes include Gobhi, Kathal, Baigan, Boda (Lobia), Saga Pyaz, Parwal, Tamatar, Mushroom, Paneer and many, many more.

Daal, Chawal and Roti – More than 10 recipes for making Arhar, Chana, Moong, Masoor and Urad daal (pulses). Recipes for making many types of rice and rotis have also been included.

Paratha, Pudi and Kachodi – Recipes for making 6 types of Parathas along with several types of 'pudis and kachodis' have been included.

Salad, Raita, Soup and Much More – Recipes for numerous types of Salads, Raitas, Dahi Bada, Soups, Panna, Mattha, Khichdi, Chips, Papad, Kachri, Badi, Mungauri, Tillauri, and Danauri.

Chatni, Achar and Sirka – 13 types of Sweet and Khatti Chatnis, 16 types of Achar, and 4 types of 'Sirka' recipes have been included.

Meethe Pakwan – 6 types of Halwa, Moti and Maheen Sewai, Kheer and Firni. Also included are 3 types of Malpua, Shahi Toast, 4 types of Pudding, Puran Pudi, 2 types of Gujia, traditional Khajoor, Thekua, Laddu, Kachri and Chikki.

'Chaat' – Recipes for making different types of Matar, Kachaloo, Tikki, Paani Batasha, Dahi Bada and Besan ka Sev and 10 types of Pakodi.

In addition to recipes, this book has detailed suggestions on amounts and proportions to ensure that food is always prepared in right quantity without wastage.

Readers have been provided with detailed suggestions on various rules of thumb with regards to breakfast, lunch, dinner and food during travel.