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New Indian Home Cooking Paperback – August 1, 2000

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Editorial Reviews

Amazon.com Review

Indian cooks know how to infuse vegetables, legumes, and grain dishes with appealing, intense flavors. That's one reason Indian cooking is attractive when you want to emphasize these foods in your daily diet; however, unfamiliar ingredients and cooking techniques, too much fat and dairy, and time-consuming preparation can be drawbacks to preparing these dishes. Madhu Gadia, a registered dietician, addresses these issues in Lite and Luscious Cuisine of India.

Gadia's self-published book begins with a lesson in basic nutrition, and includes a nutritional breakdown for all 100-plus recipes. To help make Indian cooking more accessible, Gadia suggests when you can reduce preparation time by using frozen vegetables, and recommends ways to prepare and freeze key ingredients so that they will be on hand when you want them. You will recognize many dishes from restaurant menus, including Lamb Seekh Kebab and Chicken Khorma. Most interesting are the good selection of dals, rice, and vegetable dishes, all made using less fat than usual. To eliminate the stumbling block of getting the required ingredients for making many Indian dishes, the book includes an offer for ordering two kits, one that contains all the spices and seasoning blends called for in the book, and one that contains enough of the 15 beans and legumes used to make at least one recipe calling for each. --This text refers to an out of print or unavailable edition of this title.

From 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.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 272 pages
  • Publisher: HP Books (August 1, 2000)
  • Language: English
  • ISBN-10: 1557883432
  • ISBN-13: 978-1557883438
  • Product Dimensions: 7.5 x 0.7 x 9.2 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #1,147,554 in Books (See Top 100 in Books)

More About the Author

www.cuisineofindia.com

Author/Indian Cuisine Expert/Cooking Classes/Recipe Developer

Madhu is an expert on Indian Cuisine and has authored several Indian cookbooks. Her expertise lies in home-style, healthy, and authentic Indian cooking. She teaches Indian Cooking Classes and Develops Recipes. She is a firm believer that healthy and tasty foods go hand in hand.

Madhu Gadia has over 25 years of experience as a nutrition counselor, diabetes educator, writer, and a speaker. Her experience and expertise includes healthy eating, weight loss, diabetes, cardiovascular disease, and other health/nutrition related topics. Madhu Gadia empowers people to incorporate practical solutions to live healthy and productive lives.

Nutrition Consultant/Health Writer
Speaker and Spokesperson

Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful By Fanshawe VINE VOICE on October 29, 2001
Format: Paperback
I found this book under its old title "Lite and Luscious Indian Cuisine" at the library. I am hoping that only the title has changed, because it's a great book! Ms. Gadia writes in a very conversational way... I feel as though she comes through as a "real person" rather than just an "author"...the recipes are really down to earth as is her writing style. Not many esoteric ingredients are called for (I have a problem sometimes with pantry overload from Indian/Asian cooking...I probably have more kinds of spices in my cupboard than the average Indian person!). It bothers me at times in certain cookbooks when a recipe calls for half a teaspoon of a particular hard to find spice, then doesn't call for that ingredient again in the rest of the book. One ends up with a real overload of spices if you are not cooking Indian every day (especially if you are not cooking for a large family to begin with). In this book some ingredients might be specialized, (asafetida, cardamom pods, etc.) but most of the recipes seem to utilize what is available on hand in your average town (Ms. Gadia lives and works in Ames, Iowa...not New York or Chicago). Those who are on specialized diets will appreciate her tables for food exchanges and nutritional info, too. All around, this seems truly to be "home cooking" and a labor of love!
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21 of 21 people found the following review helpful By Andrea M. Pinto on September 10, 2004
Format: Paperback Verified Purchase
I am an American who cooks for my Indian husband, and I've tried several cookbooks. This is the best--easy, and uses the same basic 10 spices so you don't have to go out and buy all sorts of spices you've never heard of.

I wore out my first copy, and I seriously had to buy another!
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15 of 16 people found the following review helpful By Mitch Baywatch on July 25, 2006
Format: Paperback Verified Purchase
I probably wouldn't have bought this book if it had still been under its hardcover title "Lite and Luscious Indian Cuisine" (or something like that). I am suspicious of overtly health-conscious food (and cutesy misspelling), although Indian food tends to work pretty well even when low fat. It is pretty easy to adjust these recipes, though, by using full-fat yogurt, ghee, etc.

The strength of this book is that it provides many non-main course recipes, such as snacks, breads, drinks, etc. This is home cooking, not restaurant cooking.

There are a few drawbacks. The book barely has 100 recipes, so if you buy a big bag of toor dal, there are only a few things you can do with it. I would have preferred more recipes and less advice on healthy eating (but others may disagree). While the recipes are generally easy to make, this isn't a book that does much hand-holding. Other cookbooks provide step-by-step instructions; this does not. A few times I've wondered whether my dish was supposed to come out a certain way, but there are no pictures.

Some of the recipes worked for me, but some seem under-spiced.
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11 of 11 people found the following review helpful By Theresa Klein on October 24, 2001
Format: Paperback
Wonderful.
Makes Indian cooking easy to learn.
Includes nutritional analyses, including calories, grams
of fat protein and carbohydrates for each recipe, along with
meal planning instructions for a healthy diet.
All of the recipies are delicious and healthy at the same time.
There are many simple recipies that can be prepared in a short time. I was lucky to find this cookbook at random in a bookstore, and it has totally changed my diet. I would choose my own food made from this cookbook over eating out any day.
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10 of 10 people found the following review helpful By A Customer on August 24, 2002
Format: Paperback
I love Indian food but as I have to "watch what I eat these days" I thought Indian food was gone forever. This book is great at giving that nice Indian taste without the fat. I will say it skips the final tempering process so common in traditional cooking, but let's face it, frying several tablespoons of oil with spices and dumping it all on top of a healthy dhal just isn't good for you, neither is it necessary. I use this book a lot even when I am cooking for friends and everyone seems to enjoy it.
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9 of 9 people found the following review helpful By eyesopened on August 28, 2001
Format: Paperback
Truth be told, i only use about half of this cookbook, but i love it.I am vegan and have not used any of the meat, chicken or seafood recipes. I have used one to one substitutions of soymilk and soy yogurt for dairy , but have not tried her paneer recipes, and i still have tons of options. I think this cookbook is great! every (veg) dish i have made from this book has won raves. People who won't eat green beans eat the ones from this book, if they hate eggplant, they decide to try, and then eat hers.Everything comes together easily, and she gives lots of great background about real indian cooking in the beginning of the book. I have taken to making dals, chutneys and breads from this book. I keep them in the freezer and heat them up with one of her very quick and delicious veggie dishes for an absolutely awesome dinner. I have had to discover the local india grocery in my area for some of the spices but, the indian grocery is cheap so i would encourage you to look around for one if you get this book.
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12 of 13 people found the following review helpful By A Customer on April 22, 2002
Format: Paperback
What a delight to find an Indian cookbook filled with wonderful recipes that don't take three+ hours to prepare
and aren't laden with fat! I can whip up these recipes with one hand, bathe my kid with the other, and still be
ready to sit down and eat in less than an hour. Yum. Read Madhur Jaffrey's _Indian Cooking_ for the theory,
then pick up this book and start cooking.
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