100 Indian Curries and Breads

111 Indian dinners for a home kitchen with one saucepan and one skillet. Every recipe fits on a single page, names every spice and ends with a Spice line: none, mild, medium or hot.

1. Roti, Paratha and Naan (13): chapati rolled one at a time, coconut roti, yeast and baking-powder naan
2. Chutneys, Raita and Sides (15): cucumber-mint raita, mango and tomato chutneys
3. Rice and One-Pot Meals (10): pulao, khichdi and curry rice bowls
4. Chicken, Egg and Fish Curries (23): egg curries, butter chicken bowls, shrimp tikka masala
5. Dal, Lentils and Beans (27): dal tadka, chana masala, rajma
6. Vegetable Curries (23): aloo gobi, aloo matar, saag paneer, coconut korma

New cooks get the pages they need. The Spice Shelf page lists a dozen supermarket spices, The Recipe Page, Explained covers the Spice line, Ready When It Reads gathers safe temperatures and the signs that dal is done, and Saving a Dish fixes the common snags. Each page carries calories, protein, fat, carbohydrate and sodium for one serving, worked out from USDA FoodData Central. Nothing here needs a blender, a pressure cooker or a tawa. Color note: only the paperback is printed in black and white. The hardcover and Kindle edition show the pictures in color. Ruthanne Baskin

Disclaimer of affiliation: this book is independently published and is not sponsored, endorsed or affiliated with any spice or food company or any government agency. It makes no health claims and is not medical advice.