Indian Cooking Without Fat: The Revolutionary New Way to Enjoy Healthy and Delicious Indian Food - Softcover

Baljekar, Mridula

Softcover

ISBN 10: 1569245452 ISBN 13: 9781569245453

Publisher: Da Capo Lifelong Books, 2001

Synopsis

Mridula Baljekar has discovered a revolutionary method that allows you to enjoy deliciously spiced Indian meals, packed with flavor and nutrition, but without added fat. Drawing upon her unrivaled knowledge of traditional Indian cooking techniques, flavors, and spices, Baljekar has devised no-added-fat cooking methods that dramatically revise how delicious Indian food is prepared--without altering its traditional great taste. Divided into 11 sections, the 150 flavorful and easy-to-prepare recipes cover appetizers, soups, main dishes, vegetarian meals, and much more. Cook's tips are featured throughout the book, along with basic cupboard ingredients. Eight pages of beautiful four-color photographs are included.

About this title

About the Author

Mridula Baljekar is a leading Indian cookbook writer and broadcaster who has written several books, including the best-selling Complete Indian Cookbook, Quick Vegetarian Curries, and Real Fast Indian Food. She has been hailed as the new Madhur Jaffrey” as a result of her successful UK television series, Mridula's Indian Kitchen, and is the owner of Spice Route Restaurant in Windsor, England, which has been ranked in the Top 30 restaurants in Britain by BIBA (Best in Britain Awards) since it opened its doors in 2002. She lives in England.

From Publishers Weekly

Baljekar takes traditional Indian recipes and revises the ingredients and preparation methods to lower the dishes' fat content. By dry roasting spices instead of frying them in ghee (clarified butter); using low or nonfat yogurt, sour cream and coconut milk; and grilling or baking meats instead of deep frying them, Baljekar sidesteps saturated fat pitfalls. The drawback to the techniques is that many of the recipes can be labor intensive. Shopping for a comprehensive spice list and special ingredients, prepping (grinding and roasting spices, pureeing ginger and garlic, making broth) and then making the recipes themselves is a time-consuming process. Preparing some of the ingredients a day or so beforehand helps the purees can be stored for two weeks in the refrigerator and the roasted and ground spices last for 10 to 12 weeks. The rewards are flavorful, low-fat dishes: Chicken Tikka Masala is fresh tasting and creamy, Spiced Mixed Lentils is fragrant with pungent black mustard seeds and Karnataka Potato Curry is bright and savory. They might not be as rich as the high-fat versions served in Indian restaurants, but they're perfect for the calorie-conscious diner; this is an excellent book for intermediate to advanced cooks looking to spice up healthy eating.

Copyright 2001 Cahners Business Information, Inc.

Edition details

• Publisher: Da Capo Lifelong Books
• Publication date: 2001
• ISBN 10: 1569245452
• ISBN 13: 9781569245453
• Binding: Paperback
• Language: English
• Number of pages: 240