New Indian Home Cooking

CHEAP,Discount,Buy,Sale,Bestsellers,Good,For,REVIEW, New Indian Home Cooking,Wholesale,Promotions,Shopping,Shipping,New Indian Home Cooking,BestSelling,Off,Savings,Gifts,Cool,Hot,Top,Sellers,Overview,Specifications,Feature,on sale,New Indian Home Cooking New Indian Home Cooking

New Indian Home Cooking Overview

New Indian Home Cooking features more than 100 quick and easy-to-prepare recipes--from appetizers to desserts--plus:

sample meal plans
time-saving tips
vegetarian meals
nutritional analysis for each recipe
a glossary of cooking terms and ingredients
and more...

Recipes include

Samosas and Naan
Subji Biriyani (vegetable-rice casserole)
Masoor Dal (lentil soup)
Tandoori Tari (barbecued chicken)
Machhi Kali Mirch (baked fish with black pepper)
Rogan Josh (lamb in yogurt sauce)
Pudina Chutney (mint chutney)
Kheer (rice pudding)
and more

"...all the appealing flavors with much less fat." --Bon Appetit

"Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook." --Publishers Weekly

"Healthful Indian recipes aplenty...a welcome addition to any kitchen." --India Currents

"Gadia conveys both a love of her cultural heritage and down-to-earth, easily understood guidelines for healthy eating. A sound resource on Indian cooking from a dietary standpoint." --Booklist

New Indian Home Cooking Specifications

Indian cooks know how to infuse vegetables, legumes, and grain dishes with appealing, intense flavors. That's one reason Indian cooking is attractive when you want to emphasize these foods in your daily diet; however, unfamiliar ingredients and cooking techniques, too much fat and dairy, and time-consuming preparation can be drawbacks to preparing these dishes. Madhu Gadia, a registered dietician, addresses these issues in Lite and Luscious Cuisine of India.

Gadia's self-published book begins with a lesson in basic nutrition, and includes a nutritional breakdown for all 100-plus recipes. To help make Indian cooking more accessible, Gadia suggests when you can reduce preparation time by using frozen vegetables, and recommends ways to prepare and freeze key ingredients so that they will be on hand when you want them. You will recognize many dishes from restaurant menus, including Lamb Seekh Kebab and Chicken Khorma. Most interesting are the good selection of dals, rice, and vegetable dishes, all made using less fat than usual. To eliminate the stumbling block of getting the required ingredients for making many Indian dishes, the book includes an offer for ordering two kits, one that contains all the spices and seasoning blends called for in the book, and one that contains enough of the 15 beans and legumes used to make at least one recipe calling for each.