The Complete Indian Instant Pot Cookbook - Ram, Chandra
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"The Instant Potª is a game-changer for Indian cooking because it replaces a pressure cooker, slow cooker, yogurt maker, rice cooker, bread proofer and steamer all in one. Gone are the days when preparing Indian food just seemed too intimidating or for weekends only. Dried lentils and chickpeas cook in a flash, even when they haven't been soaked overnight. Rice is perfectly done in ten minutes and homemade yogurt can be made to a particular tanginess and texture. Even braised meats that usually take a full day can be ready in less than an hour. In The Complete Indian Instant Potª Cookbook,…mehr

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Produktbeschreibung
"The Instant Potª is a game-changer for Indian cooking because it replaces a pressure cooker, slow cooker, yogurt maker, rice cooker, bread proofer and steamer all in one. Gone are the days when preparing Indian food just seemed too intimidating or for weekends only. Dried lentils and chickpeas cook in a flash, even when they haven't been soaked overnight. Rice is perfectly done in ten minutes and homemade yogurt can be made to a particular tanginess and texture. Even braised meats that usually take a full day can be ready in less than an hour. In The Complete Indian Instant Potª Cookbook, award-winning editor and author Chandra Ram shares 130 recipes from all over India, specifically designed for the Instant Potª, that meld Indian ingredients and American sensibilities for novices and experts alike. Recipes range from traditional to modern and go beyond the greatest hits that you see in Indian restaurants. You'll find tons of familiar favorites, including Butter Chicken and Chana Masala; less well-known regional dishes like dosas, biryanis and dals or lentil stews; and contemporary twists on Indian flavors such as Orange Cumin Salmon and Chocolate Chai Pudding. Chandra takes you through cooking all the parts of an Indian meal: ghee, yogurt and cheese; pickles and chutneys; snacks and chaats; soups; vegetables; porridge and rice; biryanis; lentils, chickpeas and pulses; meat and seafood; breads, pancakes and crepes; and desserts. She also offers meal plans, easy substitutions and tips for building an Indian pantry. Cooking Indian food has never been as approachable, fast and easy!"--Publisher's description.
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Autorenporträt
Chandra Ram is a first-generation American who learned to love cooking from her Irish mother and Indian father. She has a degree in culinary arts from the Culinary Institute of America and spent fifteen years working in restaurants and as a consulting chef before turning to food writing. She is the editor of the award-winning food magazine Plate and coauthor of The Eiffel Tower Restaurant Cookbook and Korean BBQ: Master Your Grill in Seven Sauces. She has been a featured food expert on the Cooking Channel, and in CS magazine and the Chicago Tribune. Chandra lives in Chicago.