Contents: 1. Yogic cooking. 2. Yoga and vegetarianism. 3. Types of vegetarians. 4. The psychology of cooking. 5. Vitamins and minerals. 6. Fifteen basic foods and their benefits. 7. Seasonal fruit and vegetables. 8. The dietary rules of Swami Sivananda. 9. Guidelines from Swami Satyananda. 10. Notes for all the recipes. 11. Appetizers, side dishes, sauces. I. Mint Raita. II. Cucumber Raita. III. Coconut Acha. IV. Red Acha. V. Yogurt Mayonnaise. VI. Pineapple Chutney (or other fruit). VII. Kalamata (Mung) Beans. 12. Used in Various Recipes. I. Basic Recipe. II. Natural Vegetable Stock. III. Bechamel Sauce. IV. Rice. 13. Soups. I. Dhal. II. Sambar Dhal. III. Curry Soup. IV. Courgette Soup with Basil. V. Pumpkin Soup. VI. Vegetarian Magiritsa Soup. 14. Main Dishes. I. Sabjee. II. Paneer Palak. III. Bhajee. IV. Briam (vegetable casserole or oven baked). V. Courgette and Potato Mousaka. VI. Rice Pulau. VII. Biryani. VIII. Vegetable Curry. IX. Cauliflower au gratin. X. Dum Aloo (baby potatoes). XI. Khichari. XII. Chickpeas with Rice. XIII. Upuma. XIV. Fried Vegetable Cutlets. 15. Marinades-batters. I. Batter for Fried Vegetables. II. Marinade for Barbequed Vegetables. III. Marinade for Baked Potatoes. IV. Exotic Marinade for Thai Barbeque. 16. Pulses. I. Black-eyed Bean Salad. II. Lentil Salad. III. Moogoris (vegetarian falafel). 17. Breads. I. Chapatis. II. Puri. III. Roti. IV. Parathas Roti. 18. Snacks. I. Samosa. II. Pakora. III. Cauliflower Pakora. IV. Kachori. V. Spinach Kachori. 19. Sweets. I. Sweet Halva. II. Rasgoola. III. Rice Pudding. IV. Samadhi Express. 20. Tea-beverages. I. Karam Chai (for colds). II. Indian Chai. III. Indian Chai with milk. IV. Lassi.Singing
