Food & Drink      National & International Cookery

The Ultimate Guide to Cooking Desserts the Indian Way

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Book Details
Language
English
Publishers
Prasen Publishers LLP (16 April 2024)
Weight
0.3 KG
Publication Date
16/04/2024
ISBN-10
8197187959
Pages
258 pages
ISBN-13
9788197187957
Dimensions
13.34 x 1.47 x 20.32 cm
SKU
9788197187957
Author Name
Prasenjeet Kumar (Author)
Prasenjeet Kumar is the author of over 36 books in four genres: Romance-Fiction, motivational books for introverts (the Quiet Phoenix series), books on self-publishing (Self-Publishing Without Spending a Dime series) and cookbooks (Cooking In A Jiffy series). 86 titles so far have also been translated into Japanese, Spanish, Portuguese, Italian, and German. You are free to contact the author at: prasenjeet@publishwithprasen.comPrasenjeet is a Law graduate from the University College London (2005-2008), London University and a Philosophy Honours graduate from St. Stephen's College (2002-2005), Delhi University. In addition, he holds a Legal Practice Course (LPC) Diploma from College of Law, Bloomsbury, London. Prasenjeet loves gourmet food, music, films, golf and travelling. He has already covered seventeen countries including Canada, China, Denmark, Dubai, Germany, Hong Kong, Indonesia, Macau, Malaysia, Sharjah, Sweden, Switzerland, Thailand, Turkey, UK, Uzbekistan, and the USA. Prasenjeet is the self-taught designer, writer, editor and proud owner of the website http://www.cookinginajiffy.com/ which he has dedicated to his mother and http://www.publishwithprasen.com where he shares tips on self- publishing.Read more about this authorRead less about this author
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70 JIFFY Ways to Prepare Delicious Desserts from Everything-Rice, Wheat, Paneer, Khoya, Yoghurt, and Hold Your Breath, Lentils and Veggies! As Only Indians Can. From the author of "Cooking In A Jiffy" series of cookbooks, comes a mind-boggling tribute to sweets, puddings and desserts, the way Indians cook them in their homes even today.

There are eight great Indian desserts that use rice, twelve outstanding ways to turn wheat in to delicious puddings, six protein-filled desserts that use lentils, seven puddings Indians love to make from veggies, a dozen outstanding classics that use Paneer, eleven dessert recipes that are made from Khoya, and six recipes that use yoghurt. There are also seven recipes that are inspired by the British Raj and are still served in many Indian clubs and messes of the Armed Forces.

Most recipes are low-calorie, don't use eggs, and permit the use of sugar-substitutes. They also can be made in a JIFFY, without special equipment or moulds, without pre-heating ovens, without waiting for hours for your stuff to bake, and so on.

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