Indian cookbook makes use of slow cooker
Anupy Singla's cookbook, "The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes" (Agate Surrey; $20), is slim in appearance, a mere 136 pages. Yet the author has packed its pages with 50-plus recipes, lots of guidance and enough enthusiasm for slow cookers and Indian food that fans of either or both will be prompted to try one of her dishes, perhaps simple spinach and lentil soup or butter chicken. Singla, who hails from the Punjab region, drew upon recipes from her extended family but especially her mother, who regularly presented her with directions on index cards and scraps of paper. It was her mother, in fact, who introduced her to slow cookers. She was "determined to find ways to produce traditional Indian flavors without all the work," writes Chicagoan Singla, a wife, mother and former newscaster. Singla adds her own touch: trimming fats and oils from some recipes, providing visuals in her description of many ingredients and spices, as well as including some South Indian and Goan recipes. Her recipes are based on a 4- or 5-quart slow cooker, but offer adjustments for those working with a 3½-quart cooker (as well as how to generally prepare them on a stove top; you'll use more water).