Instant Indian: Classic Foods from Every Region of India made easy in the Instant Pot: Classic Foods from Every Region of India Made Easy in the Instant Pot

by Rinku Bhattacharya

Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!

The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free.

With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.

Sample recipes:

• Chicken Korma
• Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs)
• Goan Pork Ribs Vindaloo
• No-Knead Naan
• Kerala Shrimp Curry
• Parsee Steamed Fish with Coconut-Mint Chutney
• Cucumber Raita with Homemade (Instant Pot) Yogurt
• Hakka Noodles
• Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

 

• ISBN10: 0781813859
• ISBN13: 9780781813853
• Publish Date: 18 October 2018 (first published 2 October 2018)
• Publish Status: Active
• Publish Country: US
• Imprint: Hippocrene Books Inc.,U.S.
• Format: Paperback (US Trade)
• Pages: 240
• Language: English
• URL: https://pages.e2ma.net/pages/1807701/8694

Reviews

[Heather]

I received this book and Spices and Seasons by the same author for book tours.  I got Instant Indian first which sort of ruined me for a lot of the recipes in Spices and Seasons.  In my mind all I was thinking was, "Ok, but can you make it in an Instapot?"

I love Indian food but I don't get to eat it much anymore.  My husband has developed an allergy to some ingredient in Indian food.  From process of elimination I think it might be fenugeek but the only way to test that is to feed it to him and see what happens.  He only broke out in hives from eating Indian food before but since he has another anaphylactic allergy I'm not inclined to push it.  So, I either need to eat Indian food when he isn't around or cook it myself for solo meals.

I've been having fun making different flavors of rice.  I love making rice in the instapot anyway so getting combination of spices to mix in is an easy way to dress up otherwise simple meals.  

Another recipe I want to try is the version of channa masala that is in here.  I love chickpeas and tomatoes and this simple enough to make on a weeknight after work. 

This book contains full color pictures of every dish.  That's something I want to see in all cookbooks. 

If you aren't familiar with the different spices or ingredients used in Indian cooking, there are explanations of the purpose of and helpful hints of sourcing things that you might not already have in your pantry. 

This is a great book for anyone wanting to start making simple Indian dishes at home.

 This review was originally posted on Based On A True Story