Entice With Spice: Easy Indian Recipes for Busy People

Entice With Spice: Easy Indian Recipes for Busy People

4.5 2
by Shubhra Ramineni
     
 

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Cook healthy and delicious dishes with this friendly and easy-to-follow Indian cookbook.

Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian

Overview

Cook healthy and delicious dishes with this friendly and easy-to-follow Indian cookbook.

Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients.

The Indian food lover will find nearly 100 recipes—from samosa to naan bread and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to quickly prepare a homemade Indian meal that tastes wonderful, looks elegant and is also very healthy.

Favorite Indian recipes include:

  • Chicken Kebabs
  • Pepper Shrimp on a Stick
  • Coconut Chutney
  • Whole Wheat Flatbread
  • Chicken Vindaloo Curry
  • Easy Lamb Curry
  • Fish with Tamarind Curry
  • Sweet Rice Pudding
  • And many more...

Editorial Reviews

Publishers Weekly
Engineer and Indian cooking instructor Ramineni entices readers with a beautiful cookbook full of traditional Indian recipes adapted for busy American kitchens. Beginning with thorough explanations, from terminology to spice mixtures, she provides time-saving suggestions and tips for preparing ingredients (including some unusual ideas, like using gram flour for a facial mask). Most recipes are accompanied by Masan Kawan's beautiful color photos, and cook-ahead instructions for storing and reheating are provided. From restaurant favorites like Chicken Tikka Masala and Mulligatawney Soup to new creations like Dad's Baked Salmon, the book is filled with mouth-watering recipes. In addition to vegetarian and meat-based entrees, Ramineni also includes beverages, desserts, breads, soups, and salads. Readers will appreciate substitutions for unusual ingredients, like lime juice instead of dried mango powder when making mint chutney. Complicated recipes are often accompanied by step-by step photos, making even stuffed dosas and paneer possible for the home cook. Readers seeking healthier recipes will appreciate that Ramineni has replaced ghee with vegetable oil and wields cream with restraint, though she doesn't sacrifice authenticity; samosas, for instance, are still fried. This may be the Indian cookbook that American foodies have been waiting for. (Sept.)
From the Publisher
"This may be the Indian cookbook that American foodies have been waiting for." —Publishers Weekly

"An excellent beginning Indian cookbook; highly recommended." —Library Journal

"A must-have for food enthusiasts who do not have the luxury of time. The book has diverse and generational appeal for anyone who relishes Indian food." —The Times of India

"[A]n excellent beginning Indian cookbook; highly recommended."—Library Journal

"Shubhra is a great cooking instructor. She is teaching food she knows intimately, and yet she is always learning something new and bringing that to the kitchen. Her passion for Indian food and her ability to pass that on to her students is her greatest gift. She removes the mystery from Indian cooking and makes it easy, quick and tasty." —Jason Cammack, Culinary Coordinator, Sur La Table

"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious. I have had the opportunity to work with her on a few Community events and her cooking style, the simplicity of the recipes, and the passion behind her work has made me a fan for life!" —Nick Fisher, Whole Foods Market

Library Journal
Ramineni teaches Indian cooking classes at Williams-Sonoma, Sur La Table, and Whole Foods Market. She here re-creates authentic Indian flavors using easy techniques and readily available items. The introduction's pictures of tools and ingredients are especially helpful for cooks inexperienced with Indian food. Recipes include prep time, refrigerator life, and reheating method. James Beard Foundation Award-winning photographer Kawana presents images of finished dishes as well as step-by-step photos. The resource guide lists online stores and Indian markets (found in large cities). This is an excellent beginning Indian cookbook; highly recommended.

Product Details

ISBN-13:
9780804840293
Publisher:
Tuttle Publishing
Publication date:
09/10/2010
Edition description:
Hardcover with Jacket
Pages:
160
Sales rank:
1,100,607
Product dimensions:
9.40(w) x 10.10(h) x 0.80(d)

Meet the Author

Shubhra Ramineni is a first generation Indian-American raised in Houston, TX. Shubhra grew up enjoying healthy, traditional food and she learned to cook from her mother, an excellent home cook and a professional dietitian. Determined to eat well despite her busy schedule s a chemical engineer with an MBA, Shubhra set out to adapt traditional Indian recipes for the lifestyles of today's professionals, creating dozens of delicious, easy-to-prepare Indian recipes. She teaches Indian cooking classes at Williams-Sonoma, Sur La Table, and Whole Foods Market in Houston and Los Angeles. She is also a contributor to www.Greenista.com, a blog for fashionistas with a green conscience, in which she shares her recipes and ideas for a green eating lifestyle. Shubhra lives in Houson, TX with her husband, Naveen, and their baby, Jaya. More information about Shubhra is available at www.enticewithspice.com.

Masano Kawana won a James Beard Award for best cookbook photography for his book Shunju: New Japanese Cuisine. Masano is one of hte most exciting food, interior and landscape photographers in Asia. Born in Japan and based in Singapore, Kawana has traveled, lived and surfed throughout the region, photographing a wide variety of subjects and lifestyle magazines.

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Entice With Spice: Easy Indian Recipes for Busy People 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
This book was just what I needed: Indian recipes that are quick enough for my daughter to make in her dorm kitchen. We got her the print version, and bought the Nook Book for ourselves. Be warned, recipes that refer back to pages with other recipes are INCORRECT in the Nook Book version.
Anonymous More than 1 year ago
I had ti change my ways of eating and your book saved my life and started th passion of cooking not just indian food but to have a kicthen that was indian. I hve change my whole apporach of cooking fresh,taking my time and enjoy the dishes. I just need to learn to make my chaptis not into rotis They just wont poof up. Namaste