New Indian Home Cooking: More Than 100 Delicious, Nutritional and Easy Low-Fat Recipes: A Cookbook - Softcover

Gadia, Madhu

Softcover

ISBN 10: 1557883432 ISBN 13: 9781557883438

Publisher: HP Books, 2000

Synopsis

"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 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

About this title

Review:

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.

About the Author:

Born in India, Madhu Gadia is a registered dietitian and a certified diabetes educator. She received her Master of Science in Foods and Nutrition from the University of Illinois. She lives in Ames, Iowa, where she works as a clinical dietitian at an outpatient clinic. Madhu also teaches the art of Indian cooking and has appeared on local television, as well as local and national radio.

About this edition

• Publisher: HP Books
• Publication date: 2000
• ISBN 10: 1557883432
• ISBN 13: 9781557883438
• Binding: Paperback
• Number of pages: 272