Easy Indian Cooking

Easy Indian Cooking

by Suneeta Vaswani

Paperback(Second Edition)

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Easy Indian Cooking by Suneeta Vaswani

Indian cooking is an exciting and exotic cuisine — now it's easier than ever.

This updated edition of Suneeta's bestseller features 8 new additional photos as well as 30 brand new recipes. Each dish is richly flavored but not complicated to create at home.

More than 150 recipes are easy for beginners to make while also appealing to experienced home cooks or to those already familiar with Indian cuisine. The authentic flavors flourish in these easy-toprepare recipes. The author's repertoire of exciting and inspired recipes includes classic recipes from North and South India and her personal favorites that have been adapted for North American kitchens.

The delicious recipes in this book range from snacks and appetizers to poultry, fish and vegetarian meals. There are also chapters dedicated to accompaniments like chutneys, sweets and beverages which truly make for an authentic Indian dining experience. Here are just some of the delights:

  • Chicken Tikka Masala, Pork Vindaloo, South Indian Lentil and Vegetable Stew
  • Curried Spinach and Cheese (Saag Panir), Basmati Rice Layered with Fragrant Chicken
  • Coconut Chutney-Coated Fish Parcels, Masala-Coated Baked Chicken, Sindhi Fritters
  • Tomato Raita, Hot Pineapple Chutney, Caramelized Carrot Pudding.

In keeping with traditional Indian cooking, there are 75 vegetarian dishes. Vaswani shares her wealth of Indian cooking experience and knowledge by providing insightful cooking tips and techniques throughout the book. She has even provided information on where ingredients can be sourced and, if necessary, how to make substitutions. This is the perfect place for home cooks to begin creating great Indian dishes.

Product Details

ISBN-13: 9780778804505
Publisher: Rose, Robert Incorporated
Publication date: 04/16/2013
Edition description: Second Edition
Pages: 240
Sales rank: 835,468
Product dimensions: 6.80(w) x 9.90(h) x 0.70(d)

About the Author

Suneeta Vaswani was born in Mumbai, India and lived in Houston, Texas for many years before returning to India. She has taught Indian cooking in the U.S. and internationally for over 30 years.

Table of Contents


    • General Guidelines
    • Common Ingredients
    • Spices, Spice Blends and Herbs
    • Hints and Tips
    • Basic Techniques
    Snacks and Appetizers
    • Spicy Boiled Potatoes (Aloo Chaat)
    • Crustless Potato Pie (Bataka Nu Rotla)
    • Steamed Semolina Squares (Dhokla)
    • Corn and Potato Toss (Corn Bhel)
    • Yello Mung Bean Patties (Mung Dal ki Tikki)
    • Meat and Potato Patties (Aloo aur Keema ki Tikki)
    • Skewered Grilled Kababs (Sheekh Kababs)
    • Saffron-Scented Chicken Kababs (Chicken Boti Kababs)
    • Onion Fritters (Kande ka Bhajia)
    • Batter-Dipped
      Vegetable Fritters (Vegetable Pakoras)
    • Sindhi Fritters (Sinkhi Pakoras)
    Rice, Cereal and Breads
    • Perfect Steamed Rice
    • Spice-Scented Peas Pilaf (Peas Pulao)
    • Basmati Rice with Spice Cauliflower (Gobi Pulao)
    • Caramelized Onion-Flavored Rice (Pyaz ka Pulao)
    • Soft Rice with Yellow Mung Beans with Spices (Masala Khitchri)
    • Semolina with Vegetables (Upma)
    • Fragrant Rice Layered with Curried Chicken (Hyderabadi Chicken Biriyani)
    • Pressed Rice with Peas and Potatoes (Phoa)
    • Savory Indian Bread Pudding (Sial Bread)
    • Basic Whole Wheat Dough (Atta)
    • Whole Wheat Griddle Bread (Chapati or Roti)
    • Whole Wheat Griddle-Fried Bread (Paratha)
    • Potato-Stuffed Griddle-Fried Bread (Aloo Paratha)
    • Whole Wheat Puffed Bread (Puri)
    Beans and Lentils
    • Yellow Mung Bean Soup (Mung Dal Soup)
    • Buttery Mung Dal (Makhni Dal)
    • Yellow Lentil Soup with Vegetables (Toor Dal Soup with Vegetables)
    • Uma's Puréed Yellow Lentils (Uma's Toor Dal)
    • Split Yellow Peas with Tamarind Chutney (Channa Dal with Tamarind Chutney)
    • North Indian-Style Kidney Beans (Rajma)
    • Zucchini with Yellow Mung Beans
    • Buttery Black Beans (Kali Dal or Dal Makhni)
    • Sindhi-Style Chickpeas
    • South Indian Lentil and Vegetable Stew (Sambar)
    • Tomato Dal (Tomatochen Sar)
    Poultry and
    • Tandoori Chicken
    • Tandoori Chicken Salad
    • Chicken Tikka Masala
    • Coriander Chicken
    • Pepper Chicken
    • Ginger Chili Chicken
    • Three-Spice Chicken with Potatoes
    • Masala-Coated Baked Chicken
    • Preeti's Brown Onion Chicken
    • Chicken with Aromatic Puréed Spinach (Saagwalla Murg)
    • Sindhi Chicken Curry
    • Chicken in Cashew Saffron Gravy
    • Chicken with Dried Apricots (Khubani Murg)
    • Spiced Ground Beef with Peas (Keema Matar)
    • Gena's Kababs
    • Lamb with Fennel and Nigella
    • Meatball Curry (Kofta Curry)
    • North Indian-Style Lamb Curry on Bread (Gosht Dabalroti)
    • Cardamom-Scented Lamb
    • Lamb Braided in Yogurt, Tomatoes and Onions (Sial Gosht)
    • Dry-Fried Lamb with Coconut Slices
    • Curried Lamb (Rogan Josh)
    • Oven-Braised Lamb Shanks
    • Pork Vindaloo
    • Coorg-Style Pork Curry
    • Cashew and Raisin-Stuffed Pork Loin
    • Coriander-Crusted Pork Chili Fry
    Fish and Seafood
    • Arshi's Fish Curry
    • Red Fish Curry
    • Goa Seafood Curry
    • Amritsari Fish
    • Preeti's Grilled Fish
    • Baked Fish Fillets with Yogurt Topping
    • Bengali Mustard Fish
    • Stuffed Fish with Garlic Herb Topping
    • Coconut Chutney-Coated Fish Parcels
    • Mohini's Spicy Shrimp
    • Spicy Sweet-and-Sour Shrimp
    • Prawn Patia
    • Golden Shrimp with Cilantro and Lime
    • Cilantro Pickled Shrimp
    • Mussels in Cilantro Broth
    Vegetarian Entrées
    • Indian Scrambled Eggs (Akoori)
    • Indian Omelet (Aamlete)
    • Egg Curry
    • Curried Spinach and Cheese (Saag Panir)
    • Sindhi Spinach (Sai Bhaji)
    • Creamy Spinach with Mung Dal
    • Potatoes in Tomato Gravy
    • Corn and Vegetable Curry
    • Black-Eyed Peas with Vegetables
    • Whole Baked Masala Cauliflower
    • Indian Macaroni and Cheese
    • Lower-Fat Panir
    • Creamy Broccoli Curry
    • Mustard Seed Potatoes
    • Three-Seed Potatoes
    • Potatoes with Fenugreek Leaves (Methi Aloo)
    • Hena's Finger Potatoes
    • Stir-Fried Okra with Tomatoes
    • Green Beans with Mustard Seed
    • Green Beans and Carrots with Aromatic Spices
    • Carrots with Cummin and Nigella
    • Sweet-and-Spicy Butternut Squash
    • Bell Peppers with Roasted Chickpea Flour
    • Cauliflower and Potatoes with Ginger and Chilies
    • Cauliflower Peas Keema
    • Preeti's Cabbage with Peanuts
    • Sweet, Sour and Spicy Eggplant
    • Stuffed Eggplant
    • Onion and Potato Sauté
    • Zucchini with Five
    Raitas and Chutneys
    • Cilantro and Mint Yogurt with Grapes (Angoor Raita)
    • Beet and Potato Raita
    • Cucumber Raita (Kakri Raita)
    • Tomato Raita
    • Corn, Mango and Cucumber Raita
    • Cabbage and Apple Raita
    • Yogurt and Spinach with Five Seasonings (Palak Raita)
    • Cilantro Mint Chutney (Hari Chutney)
    • Yogurt Mint Chutney
    • Date and Peanut Chutney
    • Tamarind Chutney
    • Hot Pineapple Chutney
    • Sweet Mango Chutney
    Sweets and Beverages
    • North Indian Rice Pudding (Kheer)
    • Date and Nut Pinwheels
    • Byculla Bread and Butter Pudding
    • Almond Halwa
    • Orange Saffron Pudding
    • Heavenly Saffron Yogurt Cheese (Shrikhand)
    • Caramelized Carrot Pudding (Gajar ka Halwa)
    • Royal Bread Pudding (Shahi Tukre)
    • Mango Kulfi
    • Savory Yogurt Cooler (Lassi)
    • Sweet Yogurt Cooler (Sweet Lassi)
    • Mango Lassi
    • Spiced Tea (Masala Chai)
    • Sources



India, the land of my birth, from which I am unable to cut the umbilical cord, is an enigma. Try as I might, I cannot describe it in a sentence, a paragraph or even a page.

I have spent approximately half my life in India and am still continually learning about my people, the traditions and the food. The last, I'm convinced, is more than one lifetime's project -- it is so vast and so diverse. Within each state, there are several different communities, each with its own cuisine. Until television became mainstream, communities lived in relative isolation, unaware for the most part of the food traditions of their neighbors. Today, television has changed the lives of Indians. Food shows on TV have raised awareness of the diversity of our cuisine in every village, where even illiterate grandmothers watch mesmerized as celebrity chefs prepare dishes from different regions.

Indian food has evolved over centuries, influenced by history, geography and religious beliefs. The greatest impact on the food of north India undoubtedly came from the Moguls, who ruled from the 16th century until the middle of the 18th century. Theirs was a sophisticated and refined cuisine, and they introduced ingredients such as saffron, nuts and cream.

The Europeans, beginning with the Portuguese -- who arrived in 1498 on the southwest coast of Kerala in search of pepper, the black gold -- also left their mark on the food of India. They brought with them foods from the New World -- ingredients such as tomatoes, potatoes and peppers, which are synonymous with Indian food today. The British, who were the most dominant of the western powers, ruled the country for nearlythree centuries and left their mark on its food. Indian spices changed British taste buds forever, and the British, in return, introduced Indians to processed cheese, breaded fried foods and the ubiquitous "baked dish," usually a medley of vegetables in a "white sauce," which still appears on party tables today. Sandwiches and white bread are also a legacy of the British, and Indians have taken both to new heights, making white bread a staple in the Indian diet.

The food of the north is completely different from that of the south. In the north, wheat is the main staple, as are other grains, such as millet and sorghum; flatbreads made from these are relished with gusto. Of course, rice is also very much a part of the diet, and the famous basmati rice is grown in the north. In the south, rice rules: more than 20 varieties are grown in the area. It is served in multiple courses at each meal, including breakfast, while wheat plays a very small role. Spices are used in all Indian food but are treated differently. In most cases, people in north India toast certain spices and grind them into a powder. These are then added individually to dishes in varying quantities during cooking. In southern cooking, spices are often combined and fried in a teaspoon of oil, then powdered and added to a dish almost at the end of the cooking process.

In Easy Indian Cooking, I have included recipes from northern and southern cuisines as well as those from some of the other regions of India. In this way, I hope to give you some idea of the vast diversity of the food of India.

-- Suneeta Vaswani

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