July 13, 2015
Jarwa Safitri
PDF Ebook 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes, by Sunil Vijayakar
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150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes, by Sunil Vijayakar
PDF Ebook 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes, by Sunil Vijayakar
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Review
I love my slow cooker and I adore experimenting with recipe books. So naturally when this one came my way I saw a great opportunity to introduce my family to Indian and Thai food. I have never ever made Indian food before and my family is not accustomed to this style of cooking, so what fun! Anyways this amazing recipe book is all Indian, Thai and Vietnamese. There are over 150 different recipes. The book is published by Robert Rose. It is new and the author is Sunil Vijayakar. We tried Beef Madras. It was a treat. The recipe book was filled with curry recipes and pilaf and Dhal and Masala. I am so into the fact that I can make all of these in my slow cooker. Anyways the beef madras was delicious. A lot of ingredients required, so it took me a couple of days hunting for cilantro and curry powder (mild) and coconut milk. The kids and my husband liked it, but they did find it a bit spicy. My one daughter: Mom, my lips are on fire. My husband and I were both pleasantly surprised by the recipe I tried. It lasted two days and he took it for lunch twice also. So it made a couple of batches, really helpful for my schedule. Anyways one of my readers can win this one also. Tell me one different food your kids like. This one gets a $$$$$ out of $$$$$ because it is full of great recipes and invaluable. This is a paperback by the way. (Thrifty Mommas Tips Blog 2012-05-20)In the theme of me making huge diet changes in my life I knew that I was going to have to explore a lot more in the world of food. A notion that I found both exciting and yet scary all at once. Apparently eating like hubby the last four years has made me fearful of new foods, I am not nearly as adventurous as I once was. All about baby steps though and I thought that this cookbook could be a great way for me to explore somethings I hadn't yet. I always loved Indian food, haven't had it in years since sweet baboo isn't much for curry. Thai and Vietnamese though are two areas I hadn't explored yet so I knew I was going to be in for a treat regardless. Plus it isn't like I make Indian food either...again sweet baboo isn't much for curry. Sunil Vijayakar did a really great job putting this together as a professional cookbook writer and food stylist based in London. I bet that is why his Indian recipes spoke so much to me lol, I hear curry in London is to die for and his Spinach and Paneer Curry definitely did that for me as it is one of my fav dishes when I hit a restaurant you may know it as Palak Paneer. I think it is my natural weakness to cheese that gets me every time and paneer is one of my favorite types of cheese. There are also a large amount of great lamb dishes in here I would love to try, since I am a vegetarian now that isn't possible. They sure sound amazing though and I can just alter all the recipes to just not include meat really easily so I am not worried about adapting anything. If you like spicy things too this is a GREAT book too cause there are a ton of great sweat inducing meals in here. Remember spicy foods help to rev your metabolism! Each recipe in this book even comes with its own catered tips to help you get threw any problems or things to substitute, easiest way to double the recipe etc... The more tips the better too cause every kitchen is different and everyone's tastes are different as well! This is a great little find that I can add to my ever growing new cookbook collection! (Mumfection.com 2012-07-10)What can I say...I'm an ethnic food foodie! And, one of my favorite kitchen gadgets is a slow cooker; so put the two together and I'm off to the races. I decided to test an Indian recipe, a Thai recipe and a Vietnamese recipe from 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes. My Indian test was Lamb Biriyani. The marinade consisted of the usual yogurt plus cilantro, garlic and ginger. After six hours of tenderizing the lamb, I stir-fried the lamb with onions and spices consisting of coriander, cumin, turmeric and cayenne. Tomatoes were stirred in and set aside. The rice portion of the dish was basmati with onion, cumin seeds, peppercorns, cloves, cardamom pods, and cinnamon stick. Now comes the slow-cooker part; thin layers of lamb mixture and spiced rice were spread in the container. This was all covered with boiling water and cooked on low for three hours. Oh my!! The smell in the kitchen was to die for! And, the end result was so, so, good. Did it match what we've had at the local eatery? Yes, and even more so. For the Thai recipe I decided to test Hot and Sour Thai Fish Curry. Thank goodness for the jasmine rice to break the heat of the dried chili peppers! The combination of spices, lemon grass, garlic, fish sauce, turmeric and tamarind paste and the addition of pineapple gave the salmon filets a very distinct flavor. The fish flaked after two hours on high and was served immediately. The end result was good but I didn't find it excellent. For us, there was just too much heat from the chili peppers and it interfered with tasting the salmon. My Vietnamese choice was Vietnamese Spiced Beef and Noodle Broth. The broth was made up of previously prepared broth (I used organic, purchased broth) and added whole cloves, peppercorns, gingerroot, cinnamon sticks, star anise, and green cardamom pods. This combination was cooked in a slow cooker for three hours on high, by which time the broth was permeated with the spices. The rice noodles were then cooked enough to soften. These were placed in the bottom of the bowls and topped with thin beef tenderloin slices, bean sprouts and green onions. Garnish was a combination of mint leaves, cilantro leaves and lime wedges. We decided to skip the red chili pepper. The broth was very tasty; spicy yet palatable. We loved this dish and I will certainly make it again. It was easy to make and using a slow cooker gave me time to do other things rather than watch the pot simmering on the stovetop. I do give 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes two thumbs up for being easy to follow, uncomplicated and for using ingredients that could easily be found in the ethnic section of many grocery stores. (BlogCritics blogcritics.org 2012-02-22)Each recipe has a heat rating, and there is advice on how to lower or increase the spicy heat component. These are mostly curries, with an assortment of 40 pilafs, accompaniments and chutneys. And of course, you don't actually need a slow cooker to do the dish: they can all be modified for oven use. There is a good range here, with preps from three different regions, foods from meats to seafood to veggies, and all with differing heat levels. Try goat xacuti curry, Cambodian pork and lemongrass curry, or sindhi beef curry. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of metric equivalents. And, of course, the large type is extremely useful in the kitchen. (Gothic Epicures 2012-03-14)When I think of crock pots I think of soup or beef or chicken. So I had never thought about adding some international flair to the old crock pot! But I am glad I did. These are some delicious recipes so far -- and totally breaks the crock pot same old same old. Interesting flavors and cuisine -- and some are really healthy too! The book is broken into organized sections and I love how it gives tips on servings or what to serve with. It tells you variations or substitutions (like substitute cod if not available -- or check your local asian grocery store) It also notes if it is a vegan recipe. Super helpful. I would recommend adding this to your cooking crock pot repertoire for sure. (Retail Therapy Lounge retail-therapy-lounge.com 2012-03-08)One thing I really like this book is that it calls for authentic ingredients like tamarind paste or curry leaves, or whatever -- instead of dumbing down the recipes. Alternatives are given, but I like being offered recipes with the slightly more off-the-beaten-path spices. If you are looking for more ways to use your slow cooker and you like some Southeast Asian flavors, I think this book is worth checking out. (Vegan Eats and Treats veganeatsandtreats.blogspot. 2012-04-20)This 208 page book was written by a London-based cookbook author and food stylist who specializes in recipe development, packaging and editorial needs. You'll find curry dishes to suit every palate, including Filipino Green Papaya Curry, Spiced Prawn and Pineapple Curry and Bangkok Sour Pork Curry. (Women's Forum womensforum.com 2012-05-01)Many years ago, while living in London, curry dishes from take-away Indian restaurants and Chinese food were staples of my daily diet, basically because the food was tasty and inexpensive. At the time, food from Britain's kitchens was inedible, to put it mildly, and cooking was not part of my daily routine. So, if I did not want to subject my palate to the vagaries of English cooking, I had to purchase Chinese and Indian dishes as well as the other quintessential East End staple, fish and chips. I now consider myself a decent cook, not to mention the fact that as a food and wine writer I get invited to taste dishes from some of the best kitchens, prepared by outstanding chefs. Yet I have retained my delight for slow cooked, tasty stews and curries and every so often I fire up my crock-pot, and start a recipe that will take overnight to cook but will create a palate-caressing plate. When I saw Sunilo Vijayakar's 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipe I immediately knew that this recipe book created for slow cooking i.e. using what is known as a crock-pot, would be an ideal reference for me. The recipes yields -- for 4 persons -- are sufficient to be able to invite another couple that also likes to try the more unusual Indian and Southeast Asian fare. (Luxury Web Magazine 2012-05-01)The author is London-based Sunil Vijayakar, who has written several cookbooks and is a food stylist. He says in the book's introduction that slow cookers are the perfect appliance to prepare many of the signature dishes of India, Thailand, Sri Lanka, Bangladesh, Indonesia, Malaysia and Myanmar, among others. Dishes in the oversized paperback, some of which are illustrated with mouth-watering color photos, are grouped by ingredients, beginning with the meats - from Beef Madras and Cambodian Pork and Lemongrass Curry to Lamb Biriyani and Goat and Potato Curry. Poultry and egg dishes follow: all curries from Bombay Chicken to Sri Lankan Egg. There's also a collection of fish and shellfish dishes, like Masala Fennel Shrimp and Spiced Coconut Mussel Curry. Sections on vegetables, fruit and nuts and rice and pulses (legumes) follow. The book concludes with accompaniments -- Sweet Mango Chutney, for example, and Spiced Carrot Pickle. (New York Daily Gazette 2012-03-06)If you love Indian and Southeast Asian food, chances are you've wished there were an easier way (besides takeout) to get those flavors on a day when you have to work late, shuttle the kids around, and generally deal with your busy life. Sunil Vijayakar's 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes offers lots of options. Sure, it's a bit more complicated than throwing some meat, potatoes and carrots in the slow cooker and walking away for six hours. And there are some recipes in the book that simply have too many steps for this style of cooking. The chicken and red lentil curry, for example, requires soaking the lentils for an hour and then cooking the chicken, onions and spices in a wok before throwing it all into the slow cooker for five hours. You kind of wonder, what's the point? But Vikayakar, a London-based cookbook author and food stylist, includes others, like the Madras Fish Curry, the Chicken Massaman or the Sindhi Beef Curry, that seem slow-cooker easy and sound delicious. There are lots of vegetarian choices as well. (Portland Press Herald 2012-03-07)
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About the Author
Sunil Vijayakar is a cookbook author and food stylist based in London, UK specializing in food preparation for editorial, packaging and recipe development.
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Product details
Paperback: 192 pages
Publisher: Robert Rose (January 12, 2012)
Language: English
ISBN-10: 0778804046
ISBN-13: 978-0778804048
Product Dimensions:
7 x 0.6 x 10 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
63 customer reviews
Amazon Best Sellers Rank:
#572,909 in Books (See Top 100 in Books)
This book has a ton of recipes from all over asia...kashmir, burma, thailand, malaysia, and of course india. The text is straight forward with good explanations of ingredients, cooking times, etc.But the one glaring omission for me is...there are maybe 100 types of "curry", "stew", and other similar consistency dishes. How would I tell them apart, why would I choose one over the other....there is no explanation of what they *taste* like.In all fairness, I began to look up the dishes online, and that was no help either. Describe a vindaloo...describe massaman curry...well, apparently it's not so easy to do. Still for a cookbook I think it's useful to let the cook know what they're going to end up with in the end. Otherwise, this looks like a unique cookbook. Am anxious to put it to use! Tried so far:Butter Chicken - Very nice, though I made it with white meat which was overcooked but still fine. The recipe calls for darkmeat which would likely not have been overcooked. Seems like a very traditional curry, good flavor though not sweet or hot enough for me. I added some sugar and salt and cayenne and came out very nice.Mango Shrimp - Best so far. Sweet and also a tad sour. The ingredients are much like a chili, though the sweet and salty and tamarind come together nicely. Needed more heat for me so I once again added cayenne. Also came out soupy so I added some corn starch and cooked rice.Mussel Curry - There are actually 3 mussel dishes, but they are very similar. I kinda combined them by adding just 1 or 2 extra ingredients. It is very nice, and authentic. But is more like an appetizer. Hard to go through enough sticky mussels to make you full. The sauce would do beautifully with some bread to dip.
When I got this book, I thought I'd died and gone to heaven. Indian, Thai and Vietnamese food tends to be mostly gluten-free anyway, so it's a good source of gluten-free recipes; this uses a slow-cooker, so you don't have to actually, well, cook; also, if you're someone like me who tends to live on Thai and Indian t.v. dinners, this is a much cheaper alternative.Most of the recipes are easy to follow, and the spices are easy to obtain. Where the ingredient requested is a little unusual--for example, jaggery, which is palm sugar--the author suggests readily available substitutes. (In fact the only ingredient I think I couldn't find at a regular grocery store is lemon grass; in my part of the United States, you can get that at a regular grocery store with an Asian foods section, though.)Many of the recipes are lactose-free. Every single one of the recipes is gluten-free if you substitute gluten-free soy sauce, gluten-free lentils and gluten-free cornstarch for the regular versions. ("Yes, you can get glutened from lentils." Goya has them on their cross-contaminated list because they're made in a larger mill. Tru Roots is a gluten-free brand of lentils available on amazon.)The only caveats I have about this cookbook are that you'll need some really good kitchen appliances:1.) You'll need a programmable crock pot with a "warm" function. To make these dishes in the morning and then come home to dinner, your crock pot needs to be of the sort that has multiple programmable settings, so that your food will stop cooking at the prescribed time, and it won't be overdone; most of the cooking times are shorter than the standard workday--three to six hours.2.) Many of the recipes call for a food processor.Overall, though, this is wonderful. If you have food intolerances, you don't have time to cook, and you're looking to eat well, this is just amazing. A+
So I was looking for something different for the slow cooker. Some of the recipes are a bit too involved with too many ingredients for throwing together for a weeknight dinner. If you like curry type dishes, i.e. spicy savory meat with gravy type sauce to be eaten over rice then this is the book for you. Made several dishes so far---some I just did in the pressure cooker with 2/3 the liquid---worked out great. Really tender meat dishes, my kids were thrilled.
It's just okay. Boring design, uninspired layout with center section of photos. Nothing really extraordinary and the recipes are rather common. I suppose the one positive of this book is that it provides a basic foundation of recipes that one could build on if they are imaginative.
The cook book has some easy to follow and tasty recipes. Most are not ones you would cook in a slow cooker and leave all day but they cook for 2-4 hours. This is something to notice when making a recipe so that you don't overcook your meal.
While it has some decent recipes, so much of it seems very repetitive with only subtle differences between so many of them. The presentation is also rather lackluster, with very few photos and a generally cheap feel to the book. However, I have found a few gems inside.
I absolutely love love love this book! It’s a go to every week! One of my favorite purchases! I highly recommend it. Cooking is very easy- and then slow cooking it for the remaining time really brings out all the flavors. It’s great
Not the best Indian recipes. Too much reliance on curry paste rather than individual spices.
I bought this book twice...it's that good. I discovered this book at the library, so when I purchased my own copy, my GF accidentally donated it to the library thinking that we hadn't returned the library's copy yet.....rather than go to the library and hunt it down, I bought it again, lol. I love this book! Easy to follow recipes, great tips and substitutions if you can't find certain ingredients.
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