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The Ultimate Guide to Cooking Lentils the Indian Way (2) (Cooking in a Jiffy)

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Book Details
Language
English
Publishers
Prasen Publishers LLP (7 Mar. 2024)
Weight
0.24 KG
Publication Date
07/03/2024
ISBN-10
8195851398
Pages
218 pages
ISBN-13
9788195851393
Dimensions
12.7 x 1.27 x 20.32 cm
SKU
9788195851393
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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58 Tastiest Ways to Cook Legumes and Lentils as Soups, Curries, Snacks, Full Meals, and hold your breath, Desserts! As only Indians can. ** Second comprehensively Revised Edition with full Instant Pot support**From the author of # 1 Best seller "Home Style Indian Cooking In A Jiffy" comes a tribute to legumes and lentils, the way Indians cook them.

So, say bye to boring legume and lentil salads or sickening canned baked beans, and open your mind to the bewildering ways that Indians employ to let legumes and lentils form a part of every meal that they have, as dal (soup), curry, snack, or even dessert. "The Ultimate Guide to Cooking Lentils the Indian Way" lets you savour, in this background, as many as twenty most popular "Home Style" dal recipes, ten curries, six dishes cooked with rice, eleven snacks, three kebabs, three stuffed parathas, and five desserts.

This is simply the ultimate vegetarian protein cookbook. .

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