Free PDF The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes, by Anupy Singla
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The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes, by Anupy Singla
Free PDF The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes, by Anupy Singla
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Review
"Of all the world's cuisines, India's is perhaps best suited to the steady simmer of a slow cooker...If you love Indian food, have a look at Anupy Singla's The Indian Slow Cooker. Folded in with lush food photography are easy, healthful recipes with traditional flavors." —Lois White, Better Homes & Gardens"My favorite new slow cooker book is The Indian Slow Cooker by Anupy Singla....Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine." —Genevieve Ko, Good Housekeeping, October 14, 2011“Singla's book goes against what many believe is required of Indian cuisine--infusing hot oil with a whole mess of spices as the base for dishes. Instead, she argues, throw everything into the Crock-Pot and let the aromatics do their thing... the book gives old- and new-school cooks alike ample reason to give Indian food a shot.” —Janet Rausa-Fuller, Chicago Sun-Times, October 20, 2011"Ms. Singla says her book is aimed at anyone who wants to eat more vegetarian food and she doesn’t believe in calling Indian food ‘spicy’ or ‘exotic’ anymore." —Wall Street Journal, India Real Time Blog, August 24, 2010"[The Indian Slow Cooker] is slim in appearance, a mere 136 pages. Yet the author has packed its pages with 50-plus recipes, lots of guidance and enough enthusiasm for slow cookers and Indian food that fans of either or both will be prompted to try one of her recipes...” —Judy Hevrdejs, Chicago Tribune, April 6, 2011"Next time you have a hankering for Indian food, don't think take-out. Think ahead. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food..." —Michele Kayal, Associated Press, October 26, 2010"In her friendly voice, Anupy Singla welcomes everyone into her kitchen, even busy and beginner cooks. With her comprehensive guide to ingredients and surprisingly simple and healthy recipes that perfume the house on a cold day, The Indian Slow Cooker is a great first book on Indian cooking. We love recommending it to our customers!" — Lara Hamilton, Owner of Book Larder, Seattle, WA"Anupy has a fantastic blog, Indian As Apple Pie, a beautiful cookbook, "The Indian Slow Cooker", and an innovative spice box product now being offered by Williams-Sonoma." —Nancy Loo, WGNtv.com, September 5, 2011"Anupy is really on to something here. In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.” —Dorie Greenspan, author of Baking with Julia and Around My French Table, as well as contributing editor to Parade magazine, December 23, 2010"For those who love Indian food--or who are interested in starting to explore it--Anupy shows how to prepare the classic dishes in healthful versions that use far less oil and saturated fat than traditional recipes...Anupy introduces the mainstay spices of an Indian kitchen, and how to store, prepare, and combine them in different preparations.” —WLS-ABC Channel 7, March 26, 2011"The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you.” —Susan Russo, writer for FoodBlogga blog and contributor to NPR’s Kitchen Window"Singla's recipes, and writing in general, exudes common sense and practicality...Straightforward, healthy recipes for easy preparations of all your favourite Indian dishes combined with mouthwatering photographs make this a cookbook any lover of Indian food will appreciate." —Rebecca Baugniet, EAT Magazine
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Product details
Paperback: 144 pages
Publisher: Agate Surrey (September 7, 2010)
Language: English
ISBN-10: 1572841117
ISBN-13: 978-1572841116
Product Dimensions:
9.2 x 0.5 x 8.2 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
433 customer reviews
Amazon Best Sellers Rank:
#172,172 in Books (See Top 100 in Books)
Eating vegan requires some changes to my diet. First I tried to find non-animal substitutes for things I used to eat. Tofurky? Rice cheese? Forget it. Substitutes for real food taste like what they are, substitutes. I realized that what I needed was to find recipes that were vegan from the start. That meant mostly Asian foods, which were designed from the start to use non-meat ingredients.Since I like slow cooking I decided to try "The Indian Slow Cooker". I'm glad I did. Most recipes require minimal prep time and taste similar to what I've had from our local Indian restaurant. Be warned. What most Indian restaurants serve is very limited and often Americanized. Many of the recipes included in this book will taste different. For me that's good. I can forget the meat and cheese part. (Hint: medium firmness tofu can substitute for paneer).Now, slow cooker food is seldom the very best possible and I'm sure that some of these recipes would be better if cooked in traditional fashion. That's not a problem for me, as everything I've tried is more than good enough.The only real downside is that a few of the spices needed require some research to find. They're available in Asian markets but there isn't one near me. I needed a trip to Seattle to stock up, though I could have bought them online.
I can't recommend this book highly enough. I've tried several recipes. My favorites are aloo-gobi, saag paneer, chicken curry, and others. The recipes are so intensely flavorful, satisfying, and healthy. If you like indian food but not the high cost of eating out, this book is for you. It brings the wonderful flavors of indian cooking into your home for a fraction of the price you would spend at a restaurant and teaches you how to cook with grains for just pennies per meal. There are two times I especially enjoy Indian cooking and using Anupy's recipies, when I'm trying to lose weight, all the vegetarian cooking is so satisfying that I'm not hungry and I don't feel like I'm dieting. The other time is when I'm strapped for cash. I keep bags of dried chick peas, chana dal, and spices around for when I run out of money at the end of the month. Then all I need is a few red onions, ginger, and maybe some sale meat at the store... but the return for this meager expense is food enough for me and my friends for about a week that's so good that it's usually better than the local indian restaurants. Anupy, thank you from the bottom of my stomach! What you have made here is absolutely wonderful!!! I recommend this book to everyone who enjoys Indian food. I give this book a 10 out of 5!!! :)
This cookbook was life-changing for me. After I started using it, I got rid of all my other Indian cookbooks (except for Savoring the Spice Coast of India since it has a completely different focus). The recipes are fantastic and make preparing Indian food so easy. My husband works with several Indian women and they ask him to bring the saag paneer made from the recipe from this book to company potlucks; they can't believe how tasty it is (I will say, it can be challenging to cram several pounds of fresh spinach into my Crockpot, even a large capacity one!).I can't decide what I appreciate most -- the yogurt recipe, the dozens and dozens of different, interesting vegetarian choices, the fact that I can now fearlessly make baingan bartha and aloo gobi easily without having to babysit them all day...My one caveat is that the recipes as written can be heavy-handed with the red chili powder. Since I have picky kids and bring a lot of the vegetarian dals to school potlucks, I tend to leave out the chili powder and the fresh chiles unless I'm cooking for adults only.I've also found that the recipes translate really well to being cooked in the Instant Pot; just cut the amount of water somewhat to make up for the lack of evaporation. Nothing like delicious chickpea curry from dry beans in less than one hour!
I'll start my review by stating I've read all of the 1- and 2-star reviews here on Amazon.com before I prepared most of the recipes and I'll try and address many of the concerns noted there.I am graduate student who loves to cook but who is often busy (or, at least, should be busy) studying and a slow cooker was a Christmas gift for me to allow me more time to study yet still prepare delicious, home cooked meals.In my search for "healthy" slow cooker cookbooks, I ran across this book and ordered it instantly as I love Asian cuisine. I'll admit, I lean more towards sushi, Thai, and Chinese than I do Indian (so, I'm no expert) but I've liked every Indian dish I've had previously in restaurants.Before writing a review, I decided to try a swatch of recipes from the book. Here they are (for what it's worth, in order that I made them):Traditional Chicken Curry, page 108Rice Pudding, page 127Punjabi Curried Kidney Beans, page 74Spiced Cauliflower and Potatoes, page 91Black Lentils, page 51Many of the negative reviews stated the dishes were:- "too spicy" -- I didn't find this to be the case, at all. I went with the low end on the chilies (i.e. many recipes state 4-6 serrano peppers, I'd go with 4), often seeding/stemming at least one of them to cut down on the heat. If you don't like foods too spicy, but still want the flavor, I'd recommend using fewer peppers, or seeding/stemming them before adding them to the dish.- "too salty" -- the author *clearly* states upfront that she uses kosher/sea salt in all recipes. If you use table salt, she recommends cutting the amount by half. As someone who never uses much salt in the preparation of his food, I've yet to find any dish "too salty"- "undercooked meat/veggies" -- I own a 6-quart crock pot, which is larger than the 5-quart crock pot the author uses in all recipes. As such, my cooking times had to be longer (though, not by much. maybe 30 minutes), as it takes longer for the heating unit and stoneware to get up to temperature. Nevertheless, I have *never* had an undercooked dish by simply following directions and adding a smidge more time. Again, the author clearly states in her introduction (as do *all* slow cooker cookbooks I've run across) that different units heat differently, and cooking times need to be adjusted accordingly.- "not authentic" -- this is one issue I cannot address, as I am not Indian nor did I grow up eating "authentic" Indian cuisine. However, each dish I have tried is tasty (as I'll elaborate on below).- "too many beans/lentils/non-meat recipes" -- while I bought this book on a whim, if you are purchasing books through Amazon.com, many of them allow you to view the Table of Contents before purchasing the book. I recommend doing that, should you be worried too many recipes won't suit your fancy.- "all the spices are the same in each recipe" -- I'll admit, this had me highly skeptical, as well. With almost every recipe using the same spices (turmeric, red chilie powder, garam masala, cinnamon, ginger, serranos, cumin, coriander), I really thought the dishes would taste waaay too similar and I'd get sick of each recipe. Boy was I ever wrong! Each dish, while similar, has it's own unique, distinct flavor that is just wonderful! On top of that, as as graduate student, it's budget friendly, as I only need a few spices in the pantry to make a wide variety of dishes!Now, on to my food reviews:Traditional Chicken Curry: as this was the first dish I tried, I had high hopes (especially considering my apartment smelled fantastic for hours!). It came out very delicious and was easy to make. And much to my surprise, it tasted even better the next day!Rice Pudding: my least favorite of the five dishes I've tried so far. I made it twice, as I messed it up the first time, and I did like it better the second time. Honestly, I think I'm just not a huge cardamom fan and it was "too much" the first time. The second time, I used ground cardamom, instead of seeds, hoping to tone down that particular flavor. It worked, and I enjoy it much more now.Punjabi Curried Kidney Beans: let me state upfront I am not a vegetarian and almost every meal I typically make contains meat. Boy was I surprised how much I loved this...even more than the chicken curry! While I'm not a vegetarian, this cookbook may yet turn me into one! I was amazed how the spices and flavors created a wonderful dish that didn't even make me miss meat!Spiced Cauliflower and Potatoes: again, upfront, I hate cauliflower. Seriously! But, I was so pleased with the curried kidney beans, I decided to give this a whirl. Again, wonderful!Black Lentils: I am eating this as I write, and having never had lentils before, it is again delicious and I don't even miss meat. Truly a compliment!I've already gone to the grocery store to stock up ingredients for the next few dishes I want to try...I've been eating nothing but Indian food since this book arrived and I can't say I'm sick of it! I also love that she gives the history of each dish, along with personal anecdotes about each. For me, it really helped bring the book/food alive.While everyone has a different palate, and different tastes, I can honestly say I have enjoyed every dish I have made. If you love flavorful, simple foods to make, I suggest you try this book.
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