Curry Leaves and Cumin Seeds by Jeeta Gandhi

Curry Leaves and Cumin Seeds by Jeeta Gandhi

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.

Jeeti Gandhi proves that it is possible to enjoy the delights of Indian cuisine and reduce fat content without compromising on taste

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.

SKU	Unavailable
ISBN 13	9781868727339
ISBN 10	1868727335
Title	Curry Leaves and Cumin Seeds
Author	Jeeta Gandhi
Condition	Unavailable
Binding Type	Paperback
Publisher	Penguin Random House South Africa
Year published	2002-04-01
Number of pages	127
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable