Curry Leaves & Cumin Seeds - Jeeti Gandhi

Indian cuisine is appreciated the world over but many of the delicious yet rich traditional dishes, although pleasing to the palate, are prepared contrary to today's healthy eating message of 'eat less fat, especially saturated fat'. In this guide, 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 with the flavour. With the emphasis mainly on North Indian cuisine, dishes range from delicious starters, fish, meat, chicken and vegetable main courses, to tasty accompaniments such as vegetable side dishes, yoghurt-based dishes, rice and breads. And there is a collection of scrumptious desserts for those with a sweet tooth. Indian food does not consist solely of curries but rather of a great variety of dishes in which a combination of different spices and herbs is used. Indian food need not be hot either. The only spice that makes Indian food hot is the chilli, and this can be left out or the amount adjusted according to taste. Enjoy this vast variety of recipes provided by one of India's best-known cooks.