Indian Flavor: Curry Leaves, Cumin Seeds, and the Spice of Healthy Cooking
Editorial Reviews
Book Description
All the sumptuous flavor without all the fat. Indian cuisine is appreciated the world over but many of the delicious traditional dishes, although pleasing to the palate, are full of saturated fat. This book makes a special effort to avoid the use of unhealthy ingredients such as ghee, cream, and butter by using them more sparingly or by substituting with healthier alternatives. But there is no compromise on flavor. With an emphasis mainly on north Indian cuisine, dishes range from delicious starters, fish, meat, chicken and vegetable main courses to tasty accompaniments such as vegetable side dishes, yogurt-based dishes, rice and breads. A collection of scrumptious desserts satisfies the sweet tooth. This vast and varied selection of eighty-seven reduced-fat Indian recipes is ideal for vegetarians and meat-eaters alike, especially those who love the spicy flavors of Indian cuisine, but prefer to eat healthy.
Indian Flavor: Curry Leaves, Cumin Seeds, and the Spice of Healthy Cooking,Jeeti Gandhi,Abigail Donnelly,Dirk Pieters,Laurel Glen Publishing,1571458646,Cookery, Indic,Cooking,Cooking / Wine,Regional & Ethnic - Indic
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