The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More [A Cookbook]
Sep 2014 · Sold by Ten Speed Press
3.5star
6 reviews
Ebook
144
Pages
family_home
Eligible
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About this ebook
The newest book in Ten Speed's best-selling slow cooker series, featuring more than 60 fix-it-and-forget-it recipes for Indian favorites.
The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker.
She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant.
Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.
The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker.
She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant.
Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.
Ratings and reviews
3.5
6 reviews
About the author
NEELA PANIZ grew up in Bombay, India. After moving to the US, Paniz opened Chutney's Indian take-out and the hugely successful Bombay Cafe in Los Angeles, and a contemporary Indian restaurant, Neela's, in Napa. She is also the author of The Bombay Cafe, which put her on the national map as one of the leading voices of contemporary Indian cuisine. Since selling her restaurants, Paniz has appeared as the winning contestant on Chopped, taught cooking classes, provided recipes for many magazine articles, and been a presenter at The Culinary Institute of America.
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