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Instant Indian Cookbook



Who doesn’t love Indian food? Delicious recipes that are filled with exotic spice blends and easy-to-get ingredients.  But many favorite Indian recipes can take hours to prepare.  Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic Indian recipes all made easy in the hottest kitchen product, the Instant Pot!

Instant Indian (Hippocrene Books/October 2018) showcases the diversity and range of the foods of India, where every state and region boasts its own unique dishes.  Indian cooking is complex, eclectic, and evolving with several culinary influences folded in creating food that is richly nuanced.  Rinku Bhattacharya provides techniques and recipes that showcase the rich culinary diversity of Indian food.  Her recipes are culled from the culinary regions of North India, Western India, Eastern India and South India.

“It has been a dream of mine to write a book showcasing the cultural and culinary diversity of Indian cooking, but I wanted to keep it easy and accessible for everyone,” Rinku says. “Thanks to the Instant Pot, I have been able to do just that, allowing home cooks to discover the rich and diverse flavors of India.”

Instant Indian features chapters that cover everything from essentials like key ingredients, spice blends, curry sauces, and yogurt-making, to recipes for breakfasts, rice & grain dishes, lentils, vegetables, seafood, chicken and meat curries, as well as drinks, chutneys and desserts. Nearly all the recipes are gluten free, and there are plenty of vegetarian and vegan options as well. 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. 

Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, Instant Indian has something for everyone. Some of the delicious recipes in the book include:

–    Carrot and Beetroot Rasam – Spicy Carrot Beet Soup
–    Sevai Upma – Stir-Fried Indian Vermicelli with Vegetableshttps://farm2.staticflickr.com/1980/43996531825_5a638c0075_n.jpg
–    Kofta Pulao – Golden Rice Pilaf with Chicken Meatballs
–    Hakka Noodles – Indo-Chinese Mixed Noodles
–    Baigan Bhartha – Mashed Eggplant with Red Onions and Chilies
–    Bhindi Masala Subji – Stir-Fried Okra with Onions and Tomatoes
–    Patra Ni Macchi – Steamed Fish with Coconut and Herb Chutney
–    CheMeen Kari – Kerala Shrimp Curry
–    Adrak Saufwale Murgi – Chicken Curry with Ginger, Fennel and Thyme
–    Anda Rassa – Kolapuri Egg Curry
–    Rogan Josh – Kashmiri Fragrant Lamb Curry
–    Pork Vindaloo – Pork Ribs in Spicy Garlic Chili Sauce
–    Amritsari Phirni – Rice and Almond Pudding with Cardamom
–    Lagan Nu Custard – Indian Baked Custard
–    Kesar Bhapa Sandesh – Steamed Saffron Cheesecake


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