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

By Mridula Baljekar

Book Overview

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 prepared--without 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.

• Format: Paperback
• Language: English
• ISBN: 1569243476
• ISBN13: 9781569243473
• Release Date: August 2005
• Publisher: Balance
• Length: 272 Pages
• Weight: 0.96 lbs.
• Dimensions: 0.8" x 7.1" x 9.1"

Customer Reviews

The Best Indian Cookbook

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.

Great book...

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.

Tasty recipes that work

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.