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The Easy Indian Slow Cooker Cookbook: Prep-and-Go Restaurant Favorites to Make at Home
Authentic Indian cuisine served up with minimum effort and maximum flavor.
The Easy Indian Slow Cooker Cookbook introduces you to the history, culture, and flavors of Indian dishes and combines them with the modern magic of the slow cooker. It’s an Indian cookbook that lets you get recipes started fast, with minimal prep, and then leave them to cook in a single pot. Easy.
Author, blogger, and popular cooking instructor Hari Ghotra puts a simple, slow cooker spin on over 60 classic favorites—no need to reach for the takeout menu. From Butter Chicken to Chickpea Curry and Red Lentil Dhal, you can discover her own personal take on a traditional Indian cookbook—minus a million pots and pans.
Get cooking—and clean up quick with an Indian cookbook that
15-minute prep time—Most dishes can be simmering in the slow cooker in about 15 minutes. Something for everyone—This Indian cookbook includes delicious meat, poultry, seafood, and vegetarian recipes.Smart shopping—Find an appendix of Indian markets and stores by city, state, and online so you can stock up on all the spices and ingredients you’ll need.Your favorite Indian dishes are just one pot away with The Easy Indian Slow Cooker Cookbook.
The Easy Indian Slow Cooker Cookbook introduces you to the history, culture, and flavors of Indian dishes and combines them with the modern magic of the slow cooker. It’s an Indian cookbook that lets you get recipes started fast, with minimal prep, and then leave them to cook in a single pot. Easy.
Author, blogger, and popular cooking instructor Hari Ghotra puts a simple, slow cooker spin on over 60 classic favorites—no need to reach for the takeout menu. From Butter Chicken to Chickpea Curry and Red Lentil Dhal, you can discover her own personal take on a traditional Indian cookbook—minus a million pots and pans.
Get cooking—and clean up quick with an Indian cookbook that
15-minute prep time—Most dishes can be simmering in the slow cooker in about 15 minutes. Something for everyone—This Indian cookbook includes delicious meat, poultry, seafood, and vegetarian recipes.Smart shopping—Find an appendix of Indian markets and stores by city, state, and online so you can stock up on all the spices and ingredients you’ll need.Your favorite Indian dishes are just one pot away with The Easy Indian Slow Cooker Cookbook.
302 pages, Kindle Edition
Published September 12, 2017
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Displaying 1 - 13 of 13 reviews
September 24, 2017
Title: The Easy Indian Slow Cooker Cookbook - Prep-and-Go Restaurant Favorites to Make at Home
Author: Hari Ghotra
Publisher: Callisto Publishing & Rockridge Press
Published: 9-12-2017
Pages: 202
Genre: International Cuisine
Sub-Genre: International & Regional, Indian, Slow Cooking, Cookbooks, Food & Wine, Asian Cooking, Herb, Spices & Condiments, Cooking Methods
ISBN: 97816231159696
ASIN: B075413CZ2
Reviewed For Callisto Publishing & Rockridge Press
Reviewer: DelAnne
Rating: 4.5 Stars
I was blessed to have spent four years working in a large metropolitan city that had a very diverse food culture. Within walking distance Their were many Asian restaurants, Thai, Chinese, Indian etc. I was also able to travel with this company all over the country and sampled cuisine of many different cultures. I have an adventurous stomach much to the delight of my taste buds. There Was the Indian Restaurant around the corner that had the best Chicken Curry. After all these years I can still taste it. Hari Ghotra's Panjami Chicken Curry is as good as that which I remember.
Using her recipe I made this dish and was able to relieve for a while a moment my younger self. Her recipes are very clearly written, easy to understand and have the wonderful authentic flavors. Wording of Warning Indian foods come from the many diverse cultures the people have come into contact with throughout their rich history. They have taken these dishes and made them their own. Sometimes a spicy heat and others a deep spicy flavoring, Indian food will never be known as bland or boring. If you like rice as much as I do be sure to check out the Saffron Rice. It can be used to accompany many dishes, both Indian and other nationalities. If you like a kick to your taste buds check out the Vegetable Vindaloo (You can adjust the heat to your preferences).
From the first to the last Hari Ghotra had delivered a cookbook that will have you celebrating the day you purchased it.
My rating of "The Easy Indian Slow Cooker Cookbook - Prep-and-Go Restaurant Favorites to Make at Home" is 4.75 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/1623159695/...
B&N Link: https://www.barnesandnoble.com/w/the-...
Books-A-Million Link: http://www.booksamillion.com/p/Easy-I...
Google Play Link: Not Available
Indigo Link: https://www.chapters.indigo.ca/en-ca/...
Kobo Link: Not Available
GoodReads Link: https://www.goodreads.com/book/show/3...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://www.facebook.com/permalink.ph...
Author: Hari Ghotra
Publisher: Callisto Publishing & Rockridge Press
Published: 9-12-2017
Pages: 202
Genre: International Cuisine
Sub-Genre: International & Regional, Indian, Slow Cooking, Cookbooks, Food & Wine, Asian Cooking, Herb, Spices & Condiments, Cooking Methods
ISBN: 97816231159696
ASIN: B075413CZ2
Reviewed For Callisto Publishing & Rockridge Press
Reviewer: DelAnne
Rating: 4.5 Stars
I was blessed to have spent four years working in a large metropolitan city that had a very diverse food culture. Within walking distance Their were many Asian restaurants, Thai, Chinese, Indian etc. I was also able to travel with this company all over the country and sampled cuisine of many different cultures. I have an adventurous stomach much to the delight of my taste buds. There Was the Indian Restaurant around the corner that had the best Chicken Curry. After all these years I can still taste it. Hari Ghotra's Panjami Chicken Curry is as good as that which I remember.
Using her recipe I made this dish and was able to relieve for a while a moment my younger self. Her recipes are very clearly written, easy to understand and have the wonderful authentic flavors. Wording of Warning Indian foods come from the many diverse cultures the people have come into contact with throughout their rich history. They have taken these dishes and made them their own. Sometimes a spicy heat and others a deep spicy flavoring, Indian food will never be known as bland or boring. If you like rice as much as I do be sure to check out the Saffron Rice. It can be used to accompany many dishes, both Indian and other nationalities. If you like a kick to your taste buds check out the Vegetable Vindaloo (You can adjust the heat to your preferences).
From the first to the last Hari Ghotra had delivered a cookbook that will have you celebrating the day you purchased it.
My rating of "The Easy Indian Slow Cooker Cookbook - Prep-and-Go Restaurant Favorites to Make at Home" is 4.75 out of 5 stars.
Amazon Link: https://www.amazon.com/dp/1623159695/...
B&N Link: https://www.barnesandnoble.com/w/the-...
Books-A-Million Link: http://www.booksamillion.com/p/Easy-I...
Google Play Link: Not Available
Indigo Link: https://www.chapters.indigo.ca/en-ca/...
Kobo Link: Not Available
GoodReads Link: https://www.goodreads.com/book/show/3...
The Reading Room Link: https://www.facebook.com/permalink.ph...
Twitter Link: https://www.facebook.com/permalink.ph...
January 1, 2024
Finally a cookbook I can use, understand and enjoy!
I have spent years trying to make dishes for my husband from his home country. Cooking is not my thing by any means and I have failed at every dish, though bless his heart he still ate it. I just made my first recipe from the Easy Indian Slow Cooker Cookbook and it was a huge success!!!!! I made Punjabi Rajmah. He even called his mom to tell her!!! Thank you for this book!!!!!
I have spent years trying to make dishes for my husband from his home country. Cooking is not my thing by any means and I have failed at every dish, though bless his heart he still ate it. I just made my first recipe from the Easy Indian Slow Cooker Cookbook and it was a huge success!!!!! I made Punjabi Rajmah. He even called his mom to tell her!!! Thank you for this book!!!!!
August 20, 2018
Great history of herb use and recipes!
I can't wait to dig into some of these recipes! I love Indian food and often don't have a lot of time to spend creating dinners over a stove. This is why I love my slow cooker! So I can't wait to combine the two to create scrumptious meals.
I can't wait to dig into some of these recipes! I love Indian food and often don't have a lot of time to spend creating dinners over a stove. This is why I love my slow cooker! So I can't wait to combine the two to create scrumptious meals.
March 4, 2019
With the premise that slow cookers provide a brilliant one pot cooking solution for busy types, there is a bloody lot of prep and use of other pans. Not to mention the, oh so helpful suggestions of extra equipment you can purchase.
November 1, 2017
Great recipes and great descriptions of the types of dishes and cooking styles.
January 28, 2018
Just bought this for my Kindle and the recipes look amazing. really want to use my slow cooker more, and this may give me a reason!
February 5, 2018
Good reference
August 15, 2018
very interesting. I'd like to try some recipes when the weather is cooler.
August 18, 2022
Some great recipes in here...need to pull out my slow cooker!
July 30, 2024
I love this cookbook! I own and use a LOT of Indian food cookbooks. Chetna Makan is my favorite cookbook author. But I didn't have any cookbooks for cooking Indian food with crock pots, and this one offers more options for busy work days.
So far, I have tried several recipes and enjoyed all of them. I usually double or triple the recipe for lots of leftovers.
So far, I have tried several recipes and enjoyed all of them. I usually double or triple the recipe for lots of leftovers.
November 11, 2024
sounds good
As someone new to this cuisine, wish there were more pictures, but many dishes sound great. Can’t wait to cook a few more.
As someone new to this cuisine, wish there were more pictures, but many dishes sound great. Can’t wait to cook a few more.
August 11, 2026
I love Indian cuisine, make a lot of curries, and have some well used Indian cookbooks but as I already use my crockpot to make curries, I thought it might be useful to buy this book, which is actually designed to take you through the process. As I have one of those crockpots that allows you to sear the meat and cook the onions and spices before you put it on slow cook, my crockpot cooking is now a one-pot experience. I have always loved crockpot cooking and so does the author Hari Ghotra. In 2017, when this book was published, the blurb said that Hari Ghotra was trained at Michelin-starred Tamarind's of Mayfair, and runs the biggest Indian food digital platform in the UK (Harighotra.co.uk). I checked out her website and, like this book, it is apparent that she is on a mission to educate people about Indian cuisine.
The book has 40 pages of information on topics such as 'Indian slow food is the best kind of fast food', history, religion and culture, the regions and their cuisines, including a map with illustrations of how hot the chilli flavour is in each region, plus the tables of typical ingredients (Jaggery in Gujerat, Kerala mainly firey vegetarian dishes). It moves onto favourite Indian dishes - their style and origin story (Tandoori, Vindaloo, Saag, Biryani, Butter Chicken, Tikka Masala). I found all of this fascinating and am maybe just adjacent to the target audience. Australia has a reasonable south-Asian community but I couldn't help reading the post-colonial British story through this cookbook. "In 1980s England Vindaloo was the dish of choice after a beer on a Friday night, and was all about the heat level". Then she goes on to try and educate us about what a Vindaloo really is "a wonderfully spiced pork-and-garlic stew with a tangy sourness that can be as hot or as mild as you like" - the Goa, Portuguese history of this dish gave the context for its culinary origins. Vin being the Portuguese word for vinegar, and ahlo the word for garlic.
Then there is a whole chapter on Ingredients, Techniques and Equipment in the Indian kitchen. Much of this was familiar to me but it still had some tips and details that will help me to make my cooking of Indian food more tasty, and authentic - both goals of mine.
The structure of the book is ten parts -
1. Slow Cooking Indian Food
2. The Indian kitchen
3. Soups
4. Rice Dishes
5. Dhal (Lentils and Beans0
6. Vegetables
7. Chicken
8. Lamb, Pork and Beef
9. Sweets and Desserts
10. Chutneys and Staples
The recipes that caught my eye in each section are Spiced Butternut Squash Soup with Coconut Cream (I grow a lot of butternut squash), Green Mung Beans with Rice, Chickpea Curry, Coconut Quinoa Curry, Whole Tandoori-Style Braised Chicken, Hot and Sour Lamb Parsi Stew, Sweet Rice and Almond Porridge, Basic Brown Onion Masala.
I have enjoyed reading this cookbook and now looking forward to making some dishes.
The book has 40 pages of information on topics such as 'Indian slow food is the best kind of fast food', history, religion and culture, the regions and their cuisines, including a map with illustrations of how hot the chilli flavour is in each region, plus the tables of typical ingredients (Jaggery in Gujerat, Kerala mainly firey vegetarian dishes). It moves onto favourite Indian dishes - their style and origin story (Tandoori, Vindaloo, Saag, Biryani, Butter Chicken, Tikka Masala). I found all of this fascinating and am maybe just adjacent to the target audience. Australia has a reasonable south-Asian community but I couldn't help reading the post-colonial British story through this cookbook. "In 1980s England Vindaloo was the dish of choice after a beer on a Friday night, and was all about the heat level". Then she goes on to try and educate us about what a Vindaloo really is "a wonderfully spiced pork-and-garlic stew with a tangy sourness that can be as hot or as mild as you like" - the Goa, Portuguese history of this dish gave the context for its culinary origins. Vin being the Portuguese word for vinegar, and ahlo the word for garlic.
Then there is a whole chapter on Ingredients, Techniques and Equipment in the Indian kitchen. Much of this was familiar to me but it still had some tips and details that will help me to make my cooking of Indian food more tasty, and authentic - both goals of mine.
The structure of the book is ten parts -
1. Slow Cooking Indian Food
2. The Indian kitchen
3. Soups
4. Rice Dishes
5. Dhal (Lentils and Beans0
6. Vegetables
7. Chicken
8. Lamb, Pork and Beef
9. Sweets and Desserts
10. Chutneys and Staples
The recipes that caught my eye in each section are Spiced Butternut Squash Soup with Coconut Cream (I grow a lot of butternut squash), Green Mung Beans with Rice, Chickpea Curry, Coconut Quinoa Curry, Whole Tandoori-Style Braised Chicken, Hot and Sour Lamb Parsi Stew, Sweet Rice and Almond Porridge, Basic Brown Onion Masala.
I have enjoyed reading this cookbook and now looking forward to making some dishes.
December 21, 2020
personally needed to double the heat in these recipes, and make a roux to thicken the sauce. otherwise worked great.
Displaying 1 - 13 of 13 reviews