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S'està carregant… 30 Days of Daalde Pragati Bidkar (Autor)
Informació de l'obra30 Days of Daal de Pragati Bidkar
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Apunta't a LibraryThing per saber si aquest llibre et pot agradar. No hi ha cap discussió a Converses sobre aquesta obra. Aquesta ressenya s'ha escrit per al programa Donatius de membres de LibraryThing. Thanks to Librarything and the author for a free ecopy of this book.30 Days of Daal is a delightful cookbook with a variety of delicious recipes accompanied by sumptuous photographs. It is always nice to see what the recipe is going to look like when it's prepared. I was able to find all the necessary ingredients at the local grocery store, so no need to go to specialty shops or order online. A very nice addition to my collection of Indian recipes! Aquesta ressenya s'ha escrit per al programa Donatius de membres de LibraryThing. Pragati Bidkar really feeds us well in this much appreciated book on Daal. She give us 30 different recipes for regional Daals, the legume (pulses) soup which defines indian and Pakistani home cooking. Having had the honor to dine with my Indian colleagues I can affirm that her recipes are authentic. In today's world of hustle and bustle the western world could benefit from sitting down to her nutritious and tasty soups. I have made several from her book and look forward to eventually making all 30. These are easy to follow but will require you to visit an Indian food store. You will not likely find your Masalas and hing, or different daals elsewhere. Also while visiting be sure to purchase some rich Indian yoghurt to accompany these dishes.Health Ayurvedic food is on the menu for all those who use thsi lovely little book. (I would love to have a hard copy for my kitchen shelf.) Ms. Bidkar are you listening? Aquesta ressenya s'ha escrit per al programa Donatius de membres de LibraryThing. This review is for the e-book version of 30 Days of Daal. First, I'd like to point out that the book is nicely illustrated, the recipes sound delicious, and the diversity of the recipes is wonderful. I really appreciate that the author has made the effort to assemble a variety of recipes that can provide some depth for someone interested in learning to prepare Daal or just to explore this aspect of Indian cuisine to explore. The book itself is straightforward, essentially being a list of recipes without the extensive diversionary writing which can be found in many cookbooks. If you want a basic reference volume to keep in front of you while cooking rather than a coffee-table style book to peruse in your spare time, this book is ideally suited for that purpose, although as I mentioned, the images of the recipes in this volume are quite nice as well. Unfortunately, there are a couple of shortcomings. This book contains the statement that "In 30 Days of Daal, Pragati shatters the myth that Indian cooking is complex needing a ton of ingredients." I didn't really find this to be the case. The book does seem to assume that the user has access to and knowledge of how to use a pressure cooker, and has a wok available. The availability of some of the ingredients in many communities is questionable. Asafoetida, hing, methi, fenugreek seeds (I thought Asafoetida was ground fenugreek seeds and methi is the actual grown plant... am I wrong?), panch phoran mix, etc. aren't really commonplace in many communities, at least in the United States. At least one recipe calls for ajwain seeds... I've used these before, but I had to mail order them and I'm not sure they were fresh when they arrived. That brings up another issue... the author encourages the reader to use some of the major importers of Indian food in the U.S., such as Deep Foods, Laxmi, and others. While I've used some of their products and enjoyed them immensely, my experience is that this can be expensive, though perhaps that's because I was purchasing prepared meals. In the end, this is a very nice cookbook, but the usability of it for many people will be limited by the availability of ingredients. I do think that an adventurous cook won't be deterred and will simply figure out replacements for unavailable ingredients in order to enjoy the recipes to the fullest of their availability, but given that one of the primary claims of the author is that this book doesn't rely on rare ingredients and makes things easy, I have to subtract a couple of stars. A good effort nevertheless, and I hope the author continues to work on and produce appealing cookbooks that encourage people to explore Indian cuisine. Aquesta ressenya s'ha escrit per al programa Donatius de membres de LibraryThing. A concise and simple guide to making lentils and pulses in Indian style. If you cook Indian food regularly, you will get many new recipes to add variation to your daily dal. If you like to eat dal at the local Indian restaurant and want to try your hand at cooking this simple, basic Indian dish, you will get to experiment with various different ways people make daal in India.
I am always interested in reading cook books and trying the recipes. Recently, I was going through an ebook called 30 Days of Daal. This book contains 30 vegetarian and vegan recipes featuring different type of daals like moong, masoor, toor, urad etc. The recipes in this book are very simple and easy to make at home. Daal is the very soul of India, and an essential part of most Indian meals. It is a highly priced ingredient and a big source of protein for the largely vegetarian Indians. 30 Days of Daal contains authentic Indian daal recipes that have been made simple for new cooks and people new to Indian cooking. Daal is such an integral part of the Indian meal, whether you go north, south, east or west. As I was going through the book, I got interested as there were many different daal recipes which I do not prepare at home. Then I thought of trying those recipes and tried some of them. It came out very well. Everyone at my home appreciated the dishes I made from that book. First of all, I tried Tomato Daal recipe from that book. This is a popular south Indian type of daal with simple ingredients. I cooked tomato daal according to the instruction given. The taste of tomatoes and cumin seeds and with less spices, the daal was very nice with rice and even dosas. The secret of making Tomato Daal is that you should cook them in slow fire. Only when you cook Tomato Daal in slow fire, you will get a good taste of it. Tomato daal is vegan and low calorie dish, and it is high in protein. The next recipe I tried was Daal Bukhara. Daal Bukhara was first created at the ITC Maurya Hotel in New Delhi, and it is world famous. This recipe provides a creamy slow cooked taste in less time and less calories. With the use of Black ured dhal, ginger, garlic and fresh cream, the dish is quite smple to make and tastes so good. Daal Bukhara is very similar to Daal Makhani but there are slight variations in making this dish. Daal Bukhara is a simpler version as compared to Daal Makhani. There is no seasonings or tempering here, which is a big difference from the other daal recipes. The cooked daal is simmered with finely chopped onions and tomatoes, a hint of ginger and garlic, a dash of green chili and a pinch of garam masala until it becomes creamy and nicely cooked. Whichever Daal recipe I cooked from this came out very well. I feel very happy by the fact that it is very easy to understand and simple to cook.
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As a vegetarian, it’s difficult to plan unique meals and provide something different for my family every day of the week. 30 Days of Daal -- Simple, Healthy Daal Recipes from India, has a remedy for that. Opening with an index of recipes and an introduction that explains the history of daal, the cookbook is an invaluable go-to source for unique Indian meals. Some of the recipes include Simple Indian Daal, Black Masoor Daal with Coconut, Lentil Vegetable Stew, Moong Daal with Yogurt, and an easy to prepare Everyday Daal. While many of the recipe ingredients are on-hand pantry or supermarket items such as cayenne pepper, water, tomato, brown sugar, peanuts, or ginger, some ingredients are most likely found in speciality Indian markets, such as the green moong daal, Asafetida, and red masoor lentils. In case you’re not sure where to find any of these specialty items or want to know more about them, the back of the book has a section that simplifies the process. Here, cookbook author Pragati Bidkar lists the different types of daal, varieties of rice, spices, oils, and ghee.
Overall, 30 Days of Daal has beautiful photographs and unique recipes I’m ready to try, look appetizing, and don’t require too much work. Especially appealing is the Dry Chana Daal with Onions (Chana Daal is a garbanzo bean) and the Lentil Vegetable Stew with potato, pumpkin, and eggplant. I would definitely recommend the book to not only vegetarians looking for unique meal options, but also anyone interested in Indian dishes or experimenting with different flavor profiles and ingredients. ( )