The Indian Slow Cooker · 50 Healthy, Easy, Authentic Recipes by Singla, Anupy -- Read -- Imperial Library of Trantor

Index

Title Page Dedication Acknowledgements Introduction Chapter 1 - Getting Started

What in the World Is a Slow Cooker? Why Should I Use One? Why Indian? Indian Spices 101 Tools of the Trade Fresh Ingredients & Pantry Staples Legumes: Lentils, Beans, & Peas Indians Love Their Bread How to Eat Indian Food

Chapter 2 - Lentils

Black Lentils Black Lentils with Kidney Beans Black Lentils with Kidney Beans and Chickpeas Black Split Lentils Simplest of Simple Yellow Lentils Simple Spinach and Lentil Soup Green Spinach Lentils Tart Whole Pigeon Peas South Indian Lentils with Curry Leaves South Indian Pigeon Peas and Vegetable Stew Sambhar Masala Garlic and Chili Split Pigeon Pea Curry Simple Split Chickpea Curry Split Green Lentil and Rice Porridge Whole Green Lentil and Brown Rice Porridge Dry Spiced Dal Yellow Split-Pea Soup with Burnt Onions and Yogurt Indian-Inspired Vegetable Soup

Chapter 3 - Beans & Peas

Punjabi Curried Kidney Beans Dad’s Rajmah Curried Chickpeas Amla Chickpeas Tangy Tamarind Chickpeas Black Chickpea Curry Dry, Tangy Black Chickpeas Chickpea Curry with Fresh Dill Leaves Goan Black-Eyed Peas Cilantro-Infused Black-Eyed Peas

Chapter 4 - Vegetables

Spiced Cauliflower and Potatoes Spicy Punjabi Eggplant with Potatoes Spicy Butternut Squash Fenugreek-Laced Carrots Mustard Greens with Spinach Curried Spinach with Homemade Cheese Paneer Saucy Punjabi Potatoes Ginger-Garlic Eggplant Chickpea Flour Curry with Vegetables Fiery Eggplant

Chapter 5 - Meats

Traditional Chicken Curry Chicken Tikka Masala Butter Chicken Chicken Vindaloo Minced Lamb with Peas Spiced Crumbles with Peas Lamb Biryani Pakistani “Old Clothes” Beef Curry

Chapter 6 - Sides, Desserts, & More

Wet Curry Mango Chutney Homemade Yogurt Rice Pudding Carrot Halwa Essential Sides

Index About the Author Copyright Page