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Curry Leaves and Cumin Seeds: A Healthier Approach to Indian Cooking
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Curry Leaves and Cumin Seeds: A Healthier Approach to Indian Cooking (Paperback)

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Indian cuisine is appreciated the world over but many of the traditional dishes are full of saturated fat. This vast and varied selection of reduced-fat Indian recipes is aimed at vegetarians and meat-eaters alike, especially those who love the spicy delights of Indian cuisine, but who like to keep their body healthy too. Special effort has been made to avoid the use of unhealthy ingredients such as ghee, cream and butter by using them sparingly or by substituting them with unsaturated vegetable oil. But there is no compromise on flavour. The emphasis is mainly on north Indian cuisine. Dishes range from starters, fish, meat, chicken and vegetable main courses, to accompaniments such as vegetable side dishes, yoghurt-based dishes, rice and breads. There is also a collection of desserts for those with a sweet tooth.

Food & DrinkNational & regional cuisine Publisher: Struik Publishers (Pty) Ltd Publication Date: 01/04/2002 ISBN-13: 9781868727339  Details: Type: Paperback Format: Books
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Jeeti Gandhi is a qualified dietician, a member of the Canadian Dietetic Association and the holder of a Diploma in Cooking for Special Occasions. She was appointed a senior lecturer at the Institute of Hotel Management Catering Technology & Applied Nutrition, in Mumbai (Bombay), India, and has appeared on Indian television where she presented ten episodes of low-fat, low-cholesterol diets. This is her eighth book. She is currently based in Johannesburg, South Africa.

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