Lite and Luscious Cuisine of India: Recipes and Tips for Healthy and Quick Meals

Lite and Luscious Cuisine of India: Recipes and Tips for Healthy and Quick Meals

by Madhu Gadia
     
 
Written by a registered dietitian and a cooking instructor, this book brings the exotic taste of India to the reader's kitchen with easy-to-prepare recipes. Here are more than 100 traditional recipes from all over India that are incredibly tasty without overwhelming spices or fat. The book includes nutritional information, guidelines for healthy eating, and menu ideas

Overview

Written by a registered dietitian and a cooking instructor, this book brings the exotic taste of India to the reader's kitchen with easy-to-prepare recipes. Here are more than 100 traditional recipes from all over India that are incredibly tasty without overwhelming spices or fat. The book includes nutritional information, guidelines for healthy eating, and menu ideas for special diets including diabetes, low fat, low cholesterol, and vegetarian.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Nutritionist Gadia offers reduced-fat recipes gathered from the four compass points of India for dishes ranging from snacks for school-age children to sides, main dishes and desserts. While the recipes are within reach of the home cook, most require special spices, which must be purchased from an Indian grocery, and some advance preparation. Some dishes, such as the snacks that are made from rices and the bean side dishes, must be allowed to sit overnight. Although breakfast foods, soups and meat dishes involving any meat other than lamb are largely excluded, Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook by using everyday household appliances for the preparation. Many of the dishes, despite their lowered fat content of their main ingredients, are still fried in vegetable oil. The collection includes traditional Indian favorites like Pita Bread, Barbecued Chicken, Chicken Curry, Lamb Kebabs and Rice Pudding, which is made with basmati rice, raisins and almonds. Lesser-known but quintessentially Indian dishes include Pounded Rice Snack, Shrimp in Yogurt Sauce, Tamarind Chutney and Chashew Sweets. (Aug.)
Library Journal - Library Journal
Bharadwaj's lavishly illustrated book is a guide to more than 100 ingredients basic to Indian cooking, from spices and spice mixtures to beans and grains; some will be unfamiliar even to those who do a lot of Indian cooking. Most are given a two-page spread, with color photographs of the ingredient and of a dish or two made from it. Scenes of India and its people are scattered throughout the text, and the accompanying recipes exemplify the diversity of India's regional cuisines. Bharadwaj's text is informative and well written, but, unfortunately, the recipe style is awkward, and there are a number of Britishisms. Nevertheless, this attractive volume should be an invaluable resource; for most collections. Gadia was born in India but now lives in the Midwest; a clinical dietitian, she also teaches Indian cooking. Her recipes for authentic Indian home cooking are easy to make and low in fat and calories. Despite the plethora of low-fat books published recently, there have not been many on Indian food; this may be the only Indian cookbook for diabetics (food exchanges as well as nutritional analyses are included with every recipe). Although the editing could have been more polished, Gadia's unintimidating style and simple recipes should appeal; for larger and special collections.

Product Details

ISBN-13:
9780965391504
Publisher:
Piquant Publishing
Publication date:
08/28/1997
Pages:
320
Product dimensions:
6.31(w) x 9.34(h) x 1.12(d)

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