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The Lean Indian Cookbook: Delicious, Healthy, Low Fat, Fast & Easy Indian Food Recipes
99 CENTS FOR A LIMITED TIME ONLY!
RECIPES UPDATED MARCH 2015!
#1 BESTSELLER!
What ever happened to good old-fashioned home cookin’? Canned foods, boxed mixes and frozen dinners have created a new convenience that many of us have come to depend on. All of our most cherished foods come ready-made, like ice cream, mayonnaise and bread, and we hardly ever realize that such things can be made at home.
In recent years, people have become more conscious of health and fitness, partly to cure some of the problems that such food has produced, and partly because of the culture. It’s often a “quick fix” for the problems associated with our sedentary lifestyles in the work place and at home. In theory, such lifestyles are great, but, in practice, they become much more difficult to maintain. Most health issues start in the kitchen and in the supermarket. If people cooked more often for themselves, and cooked leaner, the culture of food would have a new meaning.
This new fitness-focused lifestyle and our new consciousness about the foods we eat has induced some changes in the cultural status, and the meaning, of traditional cuisine; it’s all taking place outside the range of vision of nutritionists, ethnographers and columnists writing on healthy eating. Few actually seem aware that the traditional concerns about about the ethnography of food—the cooked and the raw, the pure and the polluted, the commensurable and its absence, the sanctified and the profane—have merged now with a new, more fluid politics of food. This new self-awareness has introduced a new sub-culture of food within certain culinary traditions—the sub-culture of healthy eating, while maintaining cultural traditions.
In our Lean Series of cookbooks, we sought to make some of the most culturally-iconic dishes healthy again.
Chana Salad
____________
2 30 min
Chana (chick-pea) salad is often sold on the beaches and near the railway stations of Mumbai. Chick-peas are an excellent gluten-free source of protein and fiber. They also contain high levels of iron, vitamin B-6 and magnesium. This salad makes a great afternoon snack and does quite well to satisfy any craving. Chat masala can also be added to the receipe for extra flavor.
INGREDIENTS
1 cup Black chickpeas
1 medium sized onion
1 medium tomato
2 green chilles
2 tsp coriander
2 mint leaves
2 tsp lime juice
2 tbsp fresh pomegranate seeds
1 tsp roasted cumin powder
1 1/2 tsp chat masala
1 tsp sea salt
INSTRUCTIONS
Soak the black chickpeas in the refrigerator for 6-7 hours the day before you plan on making the salad.
Once soaked drain out the water and place the chickpeas in a large saucepain and boil them with 1 teaspoon of sea salt and 3 cups of water until the chickpeas are soft (taste test).
Chop the onion and tomatoes into cubes. Finely chop coriander and chilli. Now take a big bowl and mix together lime juice, jeera powder, salt and chat masala. Then add the chana, tomatoes, onions and corainder leave, and stir for 15 seconds.
Serve cold with mint leaves as garnish.
RECIPES UPDATED MARCH 2015!
#1 BESTSELLER!
What ever happened to good old-fashioned home cookin’? Canned foods, boxed mixes and frozen dinners have created a new convenience that many of us have come to depend on. All of our most cherished foods come ready-made, like ice cream, mayonnaise and bread, and we hardly ever realize that such things can be made at home.
In recent years, people have become more conscious of health and fitness, partly to cure some of the problems that such food has produced, and partly because of the culture. It’s often a “quick fix” for the problems associated with our sedentary lifestyles in the work place and at home. In theory, such lifestyles are great, but, in practice, they become much more difficult to maintain. Most health issues start in the kitchen and in the supermarket. If people cooked more often for themselves, and cooked leaner, the culture of food would have a new meaning.
This new fitness-focused lifestyle and our new consciousness about the foods we eat has induced some changes in the cultural status, and the meaning, of traditional cuisine; it’s all taking place outside the range of vision of nutritionists, ethnographers and columnists writing on healthy eating. Few actually seem aware that the traditional concerns about about the ethnography of food—the cooked and the raw, the pure and the polluted, the commensurable and its absence, the sanctified and the profane—have merged now with a new, more fluid politics of food. This new self-awareness has introduced a new sub-culture of food within certain culinary traditions—the sub-culture of healthy eating, while maintaining cultural traditions.
In our Lean Series of cookbooks, we sought to make some of the most culturally-iconic dishes healthy again.
Chana Salad
____________
2 30 min
Chana (chick-pea) salad is often sold on the beaches and near the railway stations of Mumbai. Chick-peas are an excellent gluten-free source of protein and fiber. They also contain high levels of iron, vitamin B-6 and magnesium. This salad makes a great afternoon snack and does quite well to satisfy any craving. Chat masala can also be added to the receipe for extra flavor.
INGREDIENTS
1 cup Black chickpeas
1 medium sized onion
1 medium tomato
2 green chilles
2 tsp coriander
2 mint leaves
2 tsp lime juice
2 tbsp fresh pomegranate seeds
1 tsp roasted cumin powder
1 1/2 tsp chat masala
1 tsp sea salt
INSTRUCTIONS
Soak the black chickpeas in the refrigerator for 6-7 hours the day before you plan on making the salad.
Once soaked drain out the water and place the chickpeas in a large saucepain and boil them with 1 teaspoon of sea salt and 3 cups of water until the chickpeas are soft (taste test).
Chop the onion and tomatoes into cubes. Finely chop coriander and chilli. Now take a big bowl and mix together lime juice, jeera powder, salt and chat masala. Then add the chana, tomatoes, onions and corainder leave, and stir for 15 seconds.
Serve cold with mint leaves as garnish.
61 pages, Kindle Edition
First published February 2, 2015
19 people want to read
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Displaying 1 of 1 review
May 24, 2016
Good find
Can't wait to try
Never had Indian food before and saw many great recipes that I can't wait to make
Can't wait to try
Never had Indian food before and saw many great recipes that I can't wait to make
Displaying 1 of 1 review