Praise for Anupy Singla and :"If you love Indian food, have a look at Anupy Singla's The Indian Slow Cooker. Folded in with lush food photography are easy, healthful recipes with traditional flavors." —Lois White, Better Homes & Gardens"My favorite new slow cooker book is The Indian Slow Cooker by Anupy Singla....Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers." —Genevieve Ko, Good Housekeeping, October 14, 2011"In her friendly voice, Anupy Singla welcomes everyone into her kitchen, even busy and beginner cooks. With her comprehensive guide to ingredients and surprisingly simple and healthy recipes that perfume the house on a cold day, The Indian Slow Cooker is a great first book on Indian cooking. We love recommending it to our customers!" —Lara Hamilton, Owner of The Book Larder, Seattle, WA“Singla's book goes against what many believe is required of Indian cuisine—infusing hot oil with a whole mess of spices as the base for dishes.

Instead, she argues, throw everything into the Crock-Pot and let the aromatics do their thing... the book gives old- and new-school cooks alike ample reason to give Indian food a shot.” —Janet Rausa-Fuller, Chicago Sun-Times, October 20, 2011"Next time you have a hankering for Indian food, don't think take-out. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food..." —Michele Kayal, Associated Press, October 26, 2010"[The Indian Slow Cooker] 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 recipes...” —Judy Hevrdejs, Chicago Tribune, April 6, 2011"Anupy is really on to something here. In 50 well-crafted and imaginative recipes, Anupy shows you how to use the modern slow cooker to get the beautiful, complex flavors of her ancient native cuisine.

A book that will surprise you.” —Dorie Greenspan, author of Baking with Julia and Around My French Table, as well as contributing editor to Parade magazine, December 23, 2010"Ms. Singla says her book is aimed at anyone who wants to eat more vegetarian food and she doesn’t believe in calling Indian food ‘spicy’ or ‘exotic’ anymore." —Wall Street Journal, India Real Time BlogHomes For Sale Cevera Lakes Loganville Ga, , September 5, 2011"For those who love Indian food—or who are interested in starting to explore it—Anupy shows how to prepare the classic dishes in healthful versions that use far less oil and saturated fat than traditional recipes...Teacup Schnauzer Puppies For Sale In ScAnupy introduces the mainstay spices of an Indian kitchen, and how to store, prepare, and combine them in different preparations.” —WLS-ABC Channel 7, March 26, 2011"The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. Pop Up Camper Rental Ludington Mi

So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you.” —Susan Russo, writer for FoodBlogga blog and contributor to NPR’s Kitchen Window"Singla's recipes, and writing in general, exudes common sense and practicality...Straightforward, healthy recipes for easy preparations of all your favourite Indian dishes combined with mouthwatering photographs make this a cookbook any lover of Indian food will appreciate." —Rebecca Baugniet, EAT Magazine"Singla's first book, The Indian Slow Cooker, is packed with braises, both meat-and vegetable-based. Her newest book embodies how she often eats: a vegetable-based diet heavy on herbs and spices, and loaded with flavor." —Tasting Table Chicago, August 20, 2012"Chicago-based cookbook author Anupy Singla has cultivated a devoted following by showing readers how to master Indian spices and make great-tasting Indian food at home. In her second offering, Vegan Indian Cooking, she tackles the perhaps more difficult endeavor of demystifying vegan cuisine." —Sarah Terez-Rosenblum, Chicago Sun Times, August 23, 2012

Looking for an All-in-One Kitchen Machine Q: Can readers suggest a good all-in-one kitchen machine for my wedding registry? I have an Oster Kitchen Center that was a family hand-me-down. It's a stand mixer, blender and food processor. Unfortunately, they are no longer making this great device so it's hard to get replacement parts, plus I dropped it and cracked the housing. It still works, but since I know I have a few relatives who would love to buy an heirloom quality kitchen wedding gift I figured I'd look around for a good replacement. Is there something out there that would serve all these functions in one machine with attachments? I know everyone loves the KitchenAid but I don't need a meat grinder or ice cream maker. I do need the food processor and blender and use them all the time. I know your readers would be just the people to know the pros and cons of the different options out there! Editor: Kate, many food processors now come with blenders as well as more traditional food processor attachments.

They don't always serve all the functions of a stand mixer, but they can stand in for many, such as kneading bread dough and blending cookie dough. I have been testing out two: one from DeLonghi and one from Magimix. Both of them so far have been great, and I'll run more detailed and in-depth reviews after the holidays. I will say that the DeLonghi (pictured above) has been especially nice so far since it has a built-in scale. Readers, any particular recommendations for all-in-one food processors or other machines? Related: 'Tis the Season for a Food Processor (Image: DeLonghi via Amazon)Edit ArticleHow to Make Cashew Butter Three Parts:Preparing the CashewsMaking Cashew ButterStoring and Using Cashew ButterCommunity Q&A Cashew butter is a great alternative to peanut butter or almond butter, and it is simple to make. You can make it plain with just cashews, or you can go for a fancier flavor by mixing it with maple syrup, cinnamon, vanilla powder, or other flavors.

Cashews are actually seeds from the cashew apple, but we call them nuts because of their flavor and texture that is similar to other nuts. They are native to Brazil and are now also grown in various tropical regions around the world, including parts of West Africa and southeast Asia.Cashews are readily available in the bulk section or nuts section at most grocery stores. They can often be found either raw or roasted. Keep in mind that approximately 2 cups of cashews will make 1 ¼ cups of cashew butter. Use this as a guideline for determining the amount of cashews to buy. Cashews are not available to purchase with their shells still intact. Cashews are in the same family as poison oak and poison ivy, meaning that their shells release a toxin called urushiol that produces skin irritations and rashes. The nuts themselves are typically roasted or, if sold as “raw” in stores, are typically steamed to eliminate the toxin. Cashews are also available already flavored, such as honey roasted cashews.

These can be used to make cashew butter as well. Carefully check manufacturer's warnings for cross-contamination with peanuts. Soak the cashews in water. If you purchased raw nuts, you may decide to soak and dehydrate them first before processing them into cashew butter. To soak nuts, place 4 cups of nuts into a glass or ceramic bowl. Fill the bowl with water so the nuts are completely submerged, and add 1-2 tablespoons of unrefined salt. Cover the bowl and let it stand for about 2-3 hours. Raw nuts contain high levels of phytic acid and enzyme inhibitors, which can cause irritation and digestive difficulty, and can inhibit the absorption of some of the nutrients contained in nuts. Soaking nuts can neutralize the acid and enzyme inhibitors, maximizing the health potential of nuts. Rinse the cashews to remove salt. Dehydrate or dry the cashews. Spread the cashews in a single layer on a cookie sheet or on a dehydrator rack. Heat your oven or dehydrator to 150 °F (66 °C).

Periodically check on the cashews and toss them to ensure they dry on all sides. Monitor them to ensure that they do not burn. Dry the cashews until they are slightly crispy, or about 12-24 hours. Allow the nuts to cool before you use them to make cashew butter. Place cashews in the food processing machine. Give your food processor a rest. Restart your food processor. As you resume processing the cashews, they will start to release oils, which causes them to get sticky. Process the cashews for another 2-3 minutes as they begin to turn into a creamy butter. Stop to scrape the sides of the bowl again, and continue to process until you reach the desired consistency. The entire process can take up to 15-25 minutes, depending on your equipment, so be patient. The food processor might seem like it is just spinning and not mixing anything. It is still working on turning your cashews into cashew butter, so keep at it. Give your machine a rest every few minutes so you don’t risk a blown-out machine.

Add any salt or sweetener at the very end. Add finely chopped pieces of cashews. Store the cashew butter in the refrigerator. Store the cashew butter in the freezer. Pour cashew butter into candy molds or ice cube trays. After they are frozen, you can store these mini-blocks of cashew butter in a freezer-safe container or storage bag for approximately 4 months. Eat cashew butter just as you would eat peanut butter: Eat one cube of cashew butter as a single portion sized snack. Use cashew butter when cooking. Make cashew butter cookies. Substitute cashew butter in a peanut butter cookie recipe for a nuanced flavor change in this classic cookie. Because of cashew butter's softer texture, you may need to experiment with the quantity that you are substituting in a peanut butter cookie recipe. Add more flour if the cookie batter seems too runny. Shape the cookie dough into balls and roll them in sugar before baking. Or, use a fork to make the criss-cross pattern in the dough before baking.