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The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes, by Anupy Singla
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This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes.
Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways.
Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
- Sales Rank: #20821 in Books
- Published on: 2010-09-07
- Original language: English
- Number of items: 1
- Dimensions: 8.25" h x 9.25" w x .50" l, .85 pounds
- Binding: Paperback
- 144 pages
Review
"Of all the world's cuisines, India's is perhaps best suited to the steady simmer of a slow cooker...If you love Indian food, have a look at Anupy Singla's The Indian Slow Cooker. Folded in with lush food photography are easy, healthful recipes with traditional flavors." —Lois White, Better Homes & Gardens
"My favorite new slow cooker book is The Indian Slow Cooker by Anupy Singla....Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine." —Genevieve Ko, Good Housekeeping, October 14, 2011
“Singla's book goes against what many believe is required of Indian cuisine--infusing hot oil with a whole mess of spices as the base for dishes. Instead, she argues, throw everything into the Crock-Pot and let the aromatics do their thing... the book gives old- and new-school cooks alike ample reason to give Indian food a shot.” —Janet Rausa-Fuller, Chicago Sun-Times, October 20, 2011
"Ms. Singla says her book is aimed at anyone who wants to eat more vegetarian food and she doesn’t believe in calling Indian food ‘spicy’ or ‘exotic’ anymore." —Wall Street Journal, India Real Time Blog, August 24, 2010
"[The Indian Slow Cooker] is slim in appearance, a mere 136 pages. Yet the author has packed its pages with 50-plus recipes, lots of guidance and enough enthusiasm for slow cookers and Indian food that fans of either or both will be prompted to try one of her recipes...” —Judy Hevrdejs, Chicago Tribune, April 6, 2011
"Next time you have a hankering for Indian food, don't think take-out. Think ahead. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food..." —Michele Kayal, Associated Press, October 26, 2010
"In her friendly voice, Anupy Singla welcomes everyone into her kitchen, even busy and beginner cooks. With her comprehensive guide to ingredients and surprisingly simple and healthy recipes that perfume the house on a cold day, The Indian Slow Cooker is a great first book on Indian cooking. We love recommending it to our customers!" — Lara Hamilton, Owner of Book Larder, Seattle, WA
"Anupy has a fantastic blog, Indian As Apple Pie, a beautiful cookbook, "The Indian Slow Cooker", and an innovative spice box product now being offered by Williams-Sonoma." —Nancy Loo, WGNtv.com, September 5, 2011
"Anupy is really on to something here. In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine. A book that will surprise you.” —Dorie Greenspan, author of Baking with Julia and Around My French Table, as well as contributing editor to Parade magazine, December 23, 2010
"For those who love Indian food--or who are interested in starting to explore it--Anupy shows how to prepare the classic dishes in healthful versions that use far less oil and saturated fat than traditional recipes...Anupy introduces the mainstay spices of an Indian kitchen, and how to store, prepare, and combine them in different preparations.” —WLS-ABC Channel 7, March 26, 2011
"The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you.” —Susan Russo, writer for FoodBlogga blog and contributor to NPR’s Kitchen Window
"Singla's recipes, and writing in general, exudes common sense and practicality...Straightforward, healthy recipes for easy preparations of all your favourite Indian dishes combined with mouthwatering photographs make this a cookbook any lover of Indian food will appreciate." —Rebecca Baugniet, EAT Magazine
About the Author
Anupy Singla's food writing has appeared in numerous venues, including the Chicago Tribune, the Chicago Sun-Times, and The Wall Street Journal. She lives with her husband and two young daughters in Chicago.
Most helpful customer reviews
119 of 124 people found the following review helpful.
Great Cookbook, Wonderful Food!
By M. Dempsey
I'll start my review by stating I've read all of the 1- and 2-star reviews here on Amazon.com before I prepared most of the recipes and I'll try and address many of the concerns noted there.
I am graduate student who loves to cook but who is often busy (or, at least, should be busy) studying and a slow cooker was a Christmas gift for me to allow me more time to study yet still prepare delicious, home cooked meals.
In my search for "healthy" slow cooker cookbooks, I ran across this book and ordered it instantly as I love Asian cuisine. I'll admit, I lean more towards sushi, Thai, and Chinese than I do Indian (so, I'm no expert) but I've liked every Indian dish I've had previously in restaurants.
Before writing a review, I decided to try a swatch of recipes from the book. Here they are (for what it's worth, in order that I made them):
Traditional Chicken Curry, page 108
Rice Pudding, page 127
Punjabi Curried Kidney Beans, page 74
Spiced Cauliflower and Potatoes, page 91
Black Lentils, page 51
Many of the negative reviews stated the dishes were:
- "too spicy" -- I didn't find this to be the case, at all. I went with the low end on the chilies (i.e. many recipes state 4-6 serrano peppers, I'd go with 4), often seeding/stemming at least one of them to cut down on the heat. If you don't like foods too spicy, but still want the flavor, I'd recommend using fewer peppers, or seeding/stemming them before adding them to the dish.
- "too salty" -- the author *clearly* states upfront that she uses kosher/sea salt in all recipes. If you use table salt, she recommends cutting the amount by half. As someone who never uses much salt in the preparation of his food, I've yet to find any dish "too salty"
- "undercooked meat/veggies" -- I own a 6-quart crock pot, which is larger than the 5-quart crock pot the author uses in all recipes. As such, my cooking times had to be longer (though, not by much. maybe 30 minutes), as it takes longer for the heating unit and stoneware to get up to temperature. Nevertheless, I have *never* had an undercooked dish by simply following directions and adding a smidge more time. Again, the author clearly states in her introduction (as do *all* slow cooker cookbooks I've run across) that different units heat differently, and cooking times need to be adjusted accordingly.
- "not authentic" -- this is one issue I cannot address, as I am not Indian nor did I grow up eating "authentic" Indian cuisine. However, each dish I have tried is tasty (as I'll elaborate on below).
- "too many beans/lentils/non-meat recipes" -- while I bought this book on a whim, if you are purchasing books through Amazon.com, many of them allow you to view the Table of Contents before purchasing the book. I recommend doing that, should you be worried too many recipes won't suit your fancy.
- "all the spices are the same in each recipe" -- I'll admit, this had me highly skeptical, as well. With almost every recipe using the same spices (turmeric, red chilie powder, garam masala, cinnamon, ginger, serranos, cumin, coriander), I really thought the dishes would taste waaay too similar and I'd get sick of each recipe. Boy was I ever wrong! Each dish, while similar, has it's own unique, distinct flavor that is just wonderful! On top of that, as as graduate student, it's budget friendly, as I only need a few spices in the pantry to make a wide variety of dishes!
Now, on to my food reviews:
Traditional Chicken Curry: as this was the first dish I tried, I had high hopes (especially considering my apartment smelled fantastic for hours!). It came out very delicious and was easy to make. And much to my surprise, it tasted even better the next day!
Rice Pudding: my least favorite of the five dishes I've tried so far. I made it twice, as I messed it up the first time, and I did like it better the second time. Honestly, I think I'm just not a huge cardamom fan and it was "too much" the first time. The second time, I used ground cardamom, instead of seeds, hoping to tone down that particular flavor. It worked, and I enjoy it much more now.
Punjabi Curried Kidney Beans: let me state upfront I am not a vegetarian and almost every meal I typically make contains meat. Boy was I surprised how much I loved this...even more than the chicken curry! While I'm not a vegetarian, this cookbook may yet turn me into one! I was amazed how the spices and flavors created a wonderful dish that didn't even make me miss meat!
Spiced Cauliflower and Potatoes: again, upfront, I hate cauliflower. Seriously! But, I was so pleased with the curried kidney beans, I decided to give this a whirl. Again, wonderful!
Black Lentils: I am eating this as I write, and having never had lentils before, it is again delicious and I don't even miss meat. Truly a compliment!
I've already gone to the grocery store to stock up ingredients for the next few dishes I want to try...I've been eating nothing but Indian food since this book arrived and I can't say I'm sick of it! I also love that she gives the history of each dish, along with personal anecdotes about each. For me, it really helped bring the book/food alive.
While everyone has a different palate, and different tastes, I can honestly say I have enjoyed every dish I have made. If you love flavorful, simple foods to make, I suggest you try this book.
14 of 14 people found the following review helpful.
Really Tried To Like This, But Just Couldn't...
By Cooking Compass
I love Indian food, and I go out for Indian food often, at least a few times a month. If you are trying to re-create dishes you have eaten in Indian restaurants, this book is not going to help you achieve that. It is clear that the author is trying to make things as convenient as possible while sacrificing a lot of flavor development in the process. Many of the recipes simply ask you to dump everything in the slow cooker and cook it for 14 hours (!). How many of the most delicious things you have eaten in your life have been cooked in this manner? Probably very few if any. There are too many nuances in the preparation and ingredients in Indian cooking to treat dishes this way. I made 5 or 6 recipes from this book and they were all terrible. I could see after tasting them what I could/would have done differently to change them for the better, but that isn't why you purchase a cook book. I sold my copy back on Amazon.
4 of 4 people found the following review helpful.
A transformative cookbook? YES.
By Sus
I would not generally use the word "tranformative" for a cookbook--it's really more of a descriptor for philosophical, religious, or self-help books. But...I've been making recipes from this book for almost two years now; it is not an understatement to say that my food shopping, preparation, cleanup, storage, and eating habits have all transformed. Everything is simpler. The spices are mostly consistent (ease of shopping), the preparation is chopping and throwing into the pot (easy! especially with the help of my 2 cup and 8 cup food processors); the cleanup a breeze! and ohhhhh the goody goodness of the flavors.
There are currently about 8 recipes that are my "go to" recipes-- I make one big pot of something every week, for 2 people-- we have leftovers once or twice that week. I try a new recipe every 2-3 months. I am health-conscious, and love that I can make this wholesome food quickly and easily--I feel good about eating what I make at home, and there are now often times I will go to an Indian restaurant, and think, "Mine is better!" (eg: Saag, Sambar, and Rajmah). Never before did I think I would be able to say that about Indian Food.
This was the book that gave me confidence in cooking Indian food--I had been wanting to/trying for at least 5 years before I bought this book--most Indian recipe books feel complicated-- so many steps! so many spices! exactly when do I know the mustard seeds and curry leaves are "done"!?? Maybe it's a cultural disconnect, but if so (for me), Ms. Singla's book has overcome that. I am truly grateful for this book, thank you, Ms. Singla.
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