Chetna's Healthy Indian
Everyday family meals effortlessly good for you
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- $19.99
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- $19.99
Publisher Description
We all know there is more to Indian food than just curries; it can also be really healthy, fresh and super delicious. Chetna's Healthy Indian contains home cooking at its best - straightforward methods, very few ingredients, crowd pleasing flavours, nourishment and comfort. It draws upon inspiration from Chetna's family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food.
You'll find 80 delicious recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots.
Inspired by Indian cuisine, Chetna's Healthy Indian is proof that healthy food does not need to be health food, and convenient meals can be good for you, too.
PUBLISHERS WEEKLY
Makan, the Mumbai-born Great British Baking Show 2014 finalist, follows Chetna's Healthy Indian with this savory collection of vegetarian dishes. Its emphasis is on simplicity, and Makan has cast a wide net to include recipes from friends and places throughout India. A pantry of a dozen easy-to-find legumes (black-eyed peas, green lentils, mung beans), spices, and basic ingredients (rapeseed oil, potatoes, onions, red chillies) can build substantial and satisfying menus, as she proves with a litany of dishes, among them paneer-stuffed potato snacks and a creamy mushroom cashew curry. Many recipes come together in a single pan, and Makan shows how a 20-minute simmer of tomato puree, chili-garlic sauce, and yogurt can marry a mix of green beans, potato, carrot, and cauliflower, or whatever's on hand. Doughs remain Makan's first love in the kitchen, evident in the chapter of dramatically colored beet chapatti and packwaan, the crispy Indian flatbreads, which she bakes instead of frying. Makan's enthusiasm shines through in the book's pages, which are semigloss to handle the inevitable oil spatters from popping mustard seeds. This is an excellent introduction to Indian vegetarian cooking.
