- Paperback: 288 pages
- Publisher: HarperCollins Canada / Thorsons (Nov 14 2002)
- Language: English
- ISBN-10: 0007140495
- ISBN-13: 978-0007140497
- Product Dimensions: 24.4 x 18.6 x 2.2 cm
- Shipping Weight: 739 g
- Average Customer Review: 3.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: #1,030,313 in Books (See Top 100 in Books)
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Product Details |
Product Description
Review
"Mridula Baljekar is the de-mystifier of curry" The Observer "The cook who spiced up a superstore. She adds spices in an apparently mystic way" Independent on Sunday "Perfect for the calorie-conscious diner." Publishers Weekly' "My husband managed to follow Mridula Baljekar's recipes with delicious results"- Beverley La Blanc in 'Weekend Telegraph' 'A must for all Indian food fans.' Publishing News "Mridula offers practical and straightforward advice on each cooking technique, unlocking the mystery and allure that surrounds Indian cooking." My Weekly
Book Description
This book offers delicious recipes that are low in saturated fats and cholesterol, allowing you to indulge your appetite, spice up dinner time and treat your taste buds to an exciting range of flavors.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Excellent authentic traditional Indian dishes.,
By A Customer
This review is from: The Low Fat Indian Vegetarian Cookbook (Paperback)
These are recipes that western cooks could make with western ingrediants for Indian guests with complete confidence. If you love Indian food but worry that the food is often too high in fat: swimming in delicious clarified butter but too rich to be eaten more than occassionally, this book is the answer. The recipes are easy and quick to prepare. With the help of this cookbook you can have healthful Indian meals every day. The author is a British writer of Indian cookbooks and presenter of TV cooking series. Her recipes are very clever in the way they reduce fat and enhance flavor. One of her secrets was revealed in her previous book "Indian Cooking Without Fat" c.1999; she roasts spices on a dry frypan, she does not fry them in oil. You'll have to read the book to discover more of her ingenious and simple cooking techniques. There are only a few Indian ingrediants that are hard to find anywhere else but the imported food section, these are: asafoetida (a dry powdered spice, you may substitue garlic powder), besan (chick-pea flour), rose-flavored syrup. There might be one fault with the book, and that is that it was written for a British audience but was not translated into an American-English version. To help, I flipped through the book and found this list of translations that might be helpful; although most are fairly obvious. Some "British" to American translations:
2.0 out of 5 stars
Useful, but not quite as advertised,
By KG "oraclegreen" (the Midwest, USA) - See all my reviews
This review is from: The Low Fat Indian Vegetarian Cookbook (Paperback)
Mridula Baljekar's THE LOW-FAT INDIAN VEGETARIAN COOKBOOK isn't quite what I expected -- "low fat" cookbooks, in my experience, tend to eschew deep frying and ingredients such as butter, to offer alternative cooking methods that still capture the flavor of full-fat recipes, and to list the nutritional information for each dish. This one does none of these. Baljekar's idea of low fat is to suggest using half & half in place of full-fat cream. The "High Days and Holidays" chapter, filled with fritters, batter-fried vegetables, and eggs, has a disclaimer that the recipes therein should "be regarded as occasional treats by anyone following a low-fat diet." A helpful warning to be sure, but I spent my money on what I thought was "the" low-fat recipe collection. American cooks -- at least those who do not live in big towns with specialty grocery stores -- may be frustrated by the lack of suggestions for replacing hard-to-find items like creme fraiche. I am also disappointed by the lack of Indian names for standard dishes, either on the recipe titles or in the index. Nonetheless, the recipes in THE LOW-FAT INDIAN VEGETARIAN COOKBOOK are fairly simple to prepare and tasty. While I would not recommend the book to those who are just beginning their foray into Indian cookery and want to know more about its traditions, or to those who are trying to count calories while they liven up their menus, it is a nice supplement to other Indian cookbooks. The table of contents:
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.5 out of 5 stars (2 customer reviews) 34 of 36 people found the following review helpful
2.0 out of 5 stars
Useful, but not quite as advertised,
By KG "oraclegreen" - Published on Amazon.com
This review is from: The Low Fat Indian Vegetarian Cookbook (Paperback)
Mridula Baljekar's THE LOW-FAT INDIAN VEGETARIAN COOKBOOK isn't quite what I expected -- "low fat" cookbooks, in my experience, tend to eschew deep frying and ingredients such as butter, to offer alternative cooking methods that still capture the flavor of full-fat recipes, and to list the nutritional information for each dish. This one does none of these. Baljekar's idea of low fat is to suggest using half & half in place of full-fat cream. The "High Days and Holidays" chapter, filled with fritters, batter-fried vegetables, and eggs, has a disclaimer that the recipes therein should "be regarded as occasional treats by anyone following a low-fat diet." A helpful warning to be sure, but I spent my money on what I thought was "the" low-fat recipe collection. American cooks -- at least those who do not live in big towns with specialty grocery stores -- may be frustrated by the lack of suggestions for replacing hard-to-find items like creme fraiche. I am also disappointed by the lack of Indian names for standard dishes, either on the recipe titles or in the index. Nonetheless, the recipes in THE LOW-FAT INDIAN VEGETARIAN COOKBOOK are fairly simple to prepare and tasty. While I would not recommend the book to those who are just beginning their foray into Indian cookery and want to know more about its traditions, or to those who are trying to count calories while they liven up their menus, it is a nice supplement to other Indian cookbooks. The table of contents: 24 of 25 people found the following review helpful
5.0 out of 5 stars
Excellent authentic traditional Indian dishes.,
By A Customer - Published on Amazon.com
This review is from: The Low Fat Indian Vegetarian Cookbook (Paperback)
These are recipes that western cooks could make with western ingrediants for Indian guests with complete confidence. If you love Indian food but worry that the food is often too high in fat: swimming in delicious clarified butter but too rich to be eaten more than occassionally, this book is the answer. The recipes are easy and quick to prepare. With the help of this cookbook you can have healthful Indian meals every day. The author is a British writer of Indian cookbooks and presenter of TV cooking series. Her recipes are very clever in the way they reduce fat and enhance flavor. One of her secrets was revealed in her previous book "Indian Cooking Without Fat" c.1999; she roasts spices on a dry frypan, she does not fry them in oil. You'll have to read the book to discover more of her ingenious and simple cooking techniques. There are only a few Indian ingrediants that are hard to find anywhere else but the imported food section, these are: asafoetida (a dry powdered spice, you may substitue garlic powder), besan (chick-pea flour), rose-flavored syrup. There might be one fault with the book, and that is that it was written for a British audience but was not translated into an American-English version. To help, I flipped through the book and found this list of translations that might be helpful; although most are fairly obvious. Some "British" to American translations: |
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