From Mom with love: Complete Guide to Indian Cooking and Entertaining

The writer has gotten broad inspiring criticism from clients around the globe since the primary distribution of the book more than three years back. There have likewise been some generally excellent recommendations for development. The third printing - accessible since December 2010 - has the accompanying upgrades joined:

* All the fixings presently show up in the request for use
* The Contents currently records both Indian and English names of the dishes
* An Index has been included (English and Indian names)
* 70 Vegan plans have been obviously set apart in the Contents
* New plans on famous solicitation and proposals relating to explicit dishes
As in the past, From Mom with Love . . . initially composed by a caring mother for her own youngsters, is maybe the main cookbook that contains:
* 139 plans for ordinary dinners that she grew up with in India, including extravagant ones, for example, Goan Shrimp Curry and Palak Paneer
* Super high protein low fat solid plans, for example, Mung Beans Dal, Sprouted Mung,
Mung Beans Cheele, Scrambled Tofu, and Khichdi
* Full-shading delicious pictures for pretty much every formula
* A total rundown of flavors, vegetables, beans, and pots and dish you have to begin cooking
* A wash room list for tenderfoots and another for more dedicated and experienced cooks in an organization that you can take right to the store with you
* Ideas about nourishments you can cook and freeze early for when you have to create a feast in a rush or are too drained to even consider cooking
* A total rundown of menu mixes for various events, both extraordinary and ordinary
* Suggestions on the best way to manage cooking emergencies, for example, a sauce that has gotten excessively meager
* Tips for putting away and getting ready precooked masalas and effective approaches to freeze chutneys
* Details on the pots and dish you need and serving recommendations including the proposed backups for the formula
* Safety tips, for example, how to immediately extinguish a minor fire on your oven
* Guidelines for cleaning and smell expulsion
* Home solutions for minor afflictions, for example, hack and colds, vexed stomachs

The most uncommon and extraordinary component of this book is the TLC tips. These are little alternate ways and insider facts that will make your cooking simpler, yet flavorful. It is an important blessing to provide for any individual who wants to cook or might want to attempt. Ergonomically intended to open level when lying on counter.

About the Author
The magical aroma of Pushpa Bhargava's gourmet and everyday cooking has welcomed innumerable guests to her beautiful home. The delectable taste of her cooking has enchanted even the most discerning of friends. The elegance and grace of her hospitality and the comfort of her food has warmed the hearts of many after a tiring, stressful day at work. Pushpa has offered her years of experience in the art of special and everyday cooking and entertaining to young people starting their own kitchens and to the young at heart wanting to add to their repertoire. She has been rewarded with truly heartwarming feedback from friends, family, and total strangers from around the globe.

This is quite a wonderful cookbook. I had been cooking Indian from the website "manjulaskitchen" for several years before I decided that it was time to branch out. Nearly every night of the week I cook from either From Mom with Love or from Manjula's Kitchen. I have tried recipes from Indian food blogs, which never seem to taste as perfect as Bhargava's or Manjula's. Perhaps they just weren't tested enough. I've tried other N. Indian cookbooks only to be disappointed about the lack of heat and the general flavors I expect from N. Indian food. I bought this cookbook after sifting through many, many reviews of countless books and I have not been disappointed. Something especially nice is her list of tips in the back of the book. She writes, for example, that if you over-salt a dish you can add a raw, peeled potato to the boiling mixture and the potato will absorb the salt. Well, I didn't over-salt and Indian dish, but I did over-salt a different recipe one day. Sure enough, her potato tip saved dinner. -Chaya Muska

Helped me learn how to make the basics that are seen on most restaurant menus. It still did not help me figure out why my efforts never turned out quite as good as a restaurant, which took some internet research to pin it down. Pair this book with Madhur Jaffrey's book and really read closely. The key is to 1. use as much oil as recipe recommends (forget low-cal) and 2. really let the spices cook until they separate from oil, which can take a long time. Then, passing the gravy through a chinois will give you the silky smooth sauce you are familiar with at your favorite restaurant. -Anne

My family loves going to Indian restaurants but we just can't afford to do it these days. This book was the key to what we needed to produce easy, yummy meals at home with authentic Indian flavor. I also love that at home I can control the fat content of the recipes. I've made just about all the dal recipes and each was delicious. Dal is a FANTASTIC food when you are trying to watch your budget. The Gobhi Alu and Spicy Alu are my other favorites. We've even made the Paranthas...spicy, filled flatbreads. Oh they are delicious and pretty easy, too. What I love is that the directions are VERY clear. And the "TLC Tips" seem like the author is right there in the kitchen with you - giving you little reminders. -S. Ackherman