The New Indian Slow Cooker Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More [A Cookbook]

by Paniz, Neela

• ISBN13: 9781607746195
• ISBN10: 1607746190
• Edition: Reprint
• Format: Paperback
• Copyright: 2014-09-02
• Publisher: Ten Speed Press

Summary

The newest book in Ten Speed's best-selling slow cooker series, featuring more than 60 fix-it-and-forget-it recipes for Indian favorites.

The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker.

She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant.

Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.

Author Biography

NEELA PANIZ grew up in Bombay, India. After moving to the US, Paniz opened Chutney's Indian take-out and the hugely successful Bombay Cafe in Los Angeles, and a contemporary Indian restaurant, Neela's, in Napa. She is also the author of The Bombay Cafe, which put her on the national map as one of the leading voices of contemporary Indian cuisine. Since selling her restaurants, Paniz has appeared as the winning contestant on Chopped, taught cooking classes, provided recipes for many magazine articles, and been a presenter at The Culinary Institute of America.

Table of Contents

Acknowledgments
Introduction
The Indian Kitchen

Basics and Accompaniments
basmati rice
whole wheat flat breads
yogurt
hopped salad of tomatoes, cucumbers, and red onion 
cucumber and yogurt raita 
mint chutney
Indian fresh cheese
classic spice blend

Soups
chicken soup with rice, spinach, and tomatoes 
sauteéd chicken with green mango powder
mulligatawny soup 
tomato lentil soup
yogurt soup with daikon

Chutneys
mixed dried fruit chutney
date and tamarind chutney
sweet tomato chutney 

Curries
basic curry mix
boneless chicken curry
curried chicken frankies
braised chicken with dried fenugreek
cornish hens with rum and saffron
roast chicken à la rama 
tomato-butter sauce
chicken kabobs in green spices
yogurt and black pepper chicken
kerala fish curry
fish with sautéed onion sauce
pork vindaloo
lamb chops with browned onions and tomatoes
browned lamb with onions, tomatoes, and spices 
lamb with spinach
ground meat with potatoes and peas

Vegetables
cauliflower with ginger and cumin
kashmiri potato curry 
green beans with mustard seeds and onion
eggplant with potatoes
eggplant with yogurt and saffron 
sweet-and-sour eggplant
curried peas and indian cheese
spicy cabbage and peas 
pureed spinach with indian cheese 
potatoes and peas in tomato sauce 
pumpkin with fennel and tamarind chutney

Dals
mercin's lemon dal
browned lentils with onions tomatoes, and ginger
yellow mung beans with fresh spinach 
mixed yellow dal
green mung beans with browned onions 
pink lentils with tomatoes and kari leaves
whole black lentils
chickpeas with vegetables 
curried chickpeas
black-eyed pea curry
red kidney beans

Rice Dishes
basmati rice with browned onions 
spiced rice with potatoes and peas
rice with chickpeas 
mixed vegetable rice
chicken layered with rice
pink lentils and rice with mint
lamb layered with rice
green mung beans and rice

About the Author
Measurement Conversion Charts
Index