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Product Description
Product Description
Most health-conscious eaters tend to avoid Indian food because of the high-fat methods used to prepare many of the popular dishes. Leading Indian cookbook writer Mridula Baljekar's revolutionary methods allow readers to enjoy deliciously spiced Indian meals, packed with flavor and nutrition, but without added fat. Drawing upon her extensive knowledge of traditional Indian cooking techniques, flavors, and spices, Baljekar has devised no-added-fat cooking techniques that dramatically revise how delicious Indian food is preparedwithout altering its authentic taste. With insightful cook's tips featured throughout, the 150 easy-to-prepare recipes include Vegetable Soup, Spiced Chapatis, Ground Lamb Kebabs, King Prawns with Baby Zucchini, Fish Tikka, Fresh Tomato Chutney, Tandoori Chicken, Saffron Rice, Savory Potato Mash, Mixed Vegetable Curry, Spiced Pears, Rose-Flavored Iced Dessert, and more.
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Customer Reviews
Most Helpful Customer Reviews
Format:Paperback
Good, practical and informative read with some great ideas.
Recommended for those of an intermediate standard with Indian cooking that want a healthier option.
Recommended for those of an intermediate standard with Indian cooking that want a healthier option.
Format:Paperback
We love to eat Indian food and I love to cook it. However by and large Indian recipes are not for those who are trying to lose weight, because they tend to be so high on fat. I decided I had nothing to lose by getting this book and now I use it all the time - we have gone from having curries as a treat once every couple of weeks to having them at least twice a week. Being so high on flavour, the recipes satisfy the tastebuds with minimal fat and they are nearly all very simple to follow, with no and low-fat versions of many of the standard favourites as well as new ideas.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
3 reviews
14 of 14 people found the following review helpful
Tasty recipes that work
1 Mar 2002
Format:Paperback
Recipes in this cookbook are straight-forward and produce great results. I particular recommend the fish in coconut and coriander sauce (mashli ghashi) and leaf-wrapped fish (patra-ni-machchi). Chicken in yogurt (dahi murgh) was also a big hit. The author is especially attentive to the use of spices and gives clear instructions to get the most from them. It takes time and attention to produce a main dish and vegetable, but it is worth the effort.
9 of 9 people found the following review helpful
Great book...
13 Aug 2007
Format:Paperback|Amazon Verified Purchase
Two things sold me on this book - a limited number of spices/herbs to work with and the use of as little oil/fat as possible. All the recipes I've tried have been great and easily committed to memory after a few meals. I was able to find every ingredient I needed at Nashville's local Indian grocery. Hint - use fresh curry leaves. I looked at a good number of books before settling on this one and I'm glad I did.
7 of 7 people found the following review helpful
The Best Indian Cookbook
27 Mar 2008
Format:Paperback
I have already tried five recipes from this book and they were all amazing. I have quite a few other Indian cookbooks, and this one is by far my favorite. I will be giving this book as a gift to my friends and family.
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