Singh - The Everything Indian Slow Cooker Cookbook

INDIAN SLOW COOKER
COOKBOOK

Dear Reader,

Growing up in an Indian family among the vibrant spices and aromatic kitchen, Indian food never came across as complicated to me. But many years and a move around the globe later I was dumbfounded by the perception that Indian cuisine holds. It has often been perceived to be a little complex. Although thanks to globalization and thousands of talented Indian cooks, Indian cuisine is gaining a well-deserved popularity today. Garam masala and turmeric are sneaking into many new kitchens slowly, but many busy cooks like us are facing yet another dilemma: how to cook a good wholesome meal for the family while also taking care of the thousand other things throughout the day.

With this book I have tried to make Indian food simple enough to be cooked in a slow cooker. Here you will find recipes from all across India. Be it chole masala from Punjab, pav bhaji from the streets of Maharashtra, or Goan shrimp from the beautiful beaches of Goa, you can whip it all up without a fuss in your slow cooker, right in your kitchen. I have tried to bring to you a wide variety of Indian recipes suitable for every occasion, with simple steps to follow.

I hope the dishes in this book help tingle your taste buds and warm your heart.

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INDIAN
SLOW COOKER
COOKBOOK

Prerna Singh

AASHVI, this is for you!
Love,
Maa

Theres a huge list of people who have helped me get here with this book. I do not think a Thank you would help me express how grateful I am to each and every one of them, but I will try.

To my gorgeous little family for being the wind beneath my wings. My husband Abhishek for all his love, support, and belief in me. My daughter Aashvi for inspiring me to do better every day and being my biggest stress buster. To both the mothers in my life, mummy (my mom) and mumma (my mother-in-law) for teaching me all the cooking that I know today and for helping me understand the value of a good and healthy kitchen. To my father, father-in-law, and brother Abhinav for cheering me every step of the way.

To all my friends in the blogging world and beyond for their support, especially Kulsum, Rose, and Kankana for graciously sharing their recipes for this cookbook. To each and every one of the readers of IndianSimmer.com.

And last but definitely not the least, to the whole team of Adams Media and especially Kate Powers for being there with me all along the way. I cannot thank you enough, no matter how hard I try. Thank you, Sukriya, Dhanyawad from the bottom of my heart!

ONE OF THE ANCIENT civilizations known to man, India is home to more than a billion people. Its people live in several regions, follow different religions, speak different languages, and to an extent dress differently, too. But all of this, when it comes together and works together harmoniously, is what makes India. Just like its rich and varied culture, Indian food is as varied as it can get. The region of the country defines it crop, and crops define the cuisine of that regionwhich turns out to be endless in number and diversity. Followers of several religious beliefs have also played a big role in the evolution of Indian cuisine. In addition, the multitude of invaders throughout the countrys history has greatly influenced Indian cuisine: the Mughals, Turks, Europeans, and Portuguese all left their mark. With its extensive use of spices and herbs, Indian cuisine is widely accepted around the world. But there is much more history behind this rich cuisine.

Through the course of time, Indian cuisine has kept evolving. Every event and era left an impression on it, and so has modernization. With todays globalization and modern lifestyle, the cuisine is reaching another height of popularity. There was a time when Indian food meant alien flavors and unknown spices to foreign pallets. But today, tandoori chicken and naan are far from alien words anymore. Indians have reached every corner of the world, and so has Indian food. Haldi and Garam Masala have entered kitchens around the globe, and these flavors are getting more and more familiar.

But with liking the cuisine comes the issue of time crunch. Everyone is on the run today. People are busy going places as they try to keep up with our fast-moving world. But at the same time, every responsible person wants good home-cooked food for their family, including the Indian food lover. But who has time to sit and slowly reduce kheer (rice pudding) or make a perfectly cooked pork roast while juggling so many roles? The invention of the slow cooker has made home-cooked dishes a reality for busy people like you and me.

Dum pukht is a centuries-old cooking practice followed by Indian cooks and chefs. Slow cooking follows the same science of dum pukht by slowly cooking food in minimal liquid, trapping steam inside the cooking vessel, which helps food cook in its own juices. This cooking process greatly enhances the flavor of food while using comparatively less spices. And the best part is that the food can be cooked while you are on the go. Just add the ingredients together in the slow cooker; and when you come back, your house is filled with aroma, and the slow cooker is filled with a home-cooked meal waiting for you.