My sister slept with the light on until she was 27. She rightfully blames me. I would leap out of closets with my hands made into claws. I would...
Continue »
This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
jeffecyn, December 4, 2012 (view all comments by jeffecyn)
I really liked this book. Very interesting to read about the different varieties of beans and peas, as well as spices, used in Indian cooking. I didn't realized there were so many kinds of split peas to choose from! We made lots of delicious recipes with lentils, black chick peas, black-eyed peas, and kidney beans.
My daughter loves beans but is a pretty picky eater. I could never get her to eat homemade beans since they weren't as flavorful (salty?) as canned beans. I used the author's food processor method from a few of the recipes, to puree the veggies/garlic/spices for most of the dishes. Straying a bit from the some of the recipes in that sense, but keep the same measurements and ingredients. It really helped her accept homemade beans. The spiciness wasn't too much for her to handle, in fact, she never even said anything about them being spicy, so it was great! My only real complaint is that some of the recipes we a little salty, but once I figured that out, I just cut back on the salt a bit.
This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and eBooks — here at Powells.com.
