The Indian Soy cookbook

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This well produced illustrated book seeks to introduce soybeans and soy products to the vastly popular Indian cuisine. It shows how to add soybeans and soy products to traditional Indian recipes and reap the nutritional and health benefits soybeans provide. Most of the recipes are for the popular dishes that have only soy as a common ingredient. Recipes for appetizers, soups and salads, drink, dessert and many other dishes along with the health benefits they offer have been incorporated. The Indian Soy Cookbook is for those who are willing to take that one little additional step towards developing healthy food habits. Consumption of 25 gm of Soy protein per day with diet low in saturated fatty acids may reduce the risk of heart diseases by reducing cholesterol, says a 1999 study of US Food and Drug Administration. The idea behind coming out with The Indian Soy Cookbook’ is to introduce soybeans and soy products to the vastly popular Indian cuisine. The Indian Population is predominantly vegetarian and the Indian diet is generally lacking in quantity and quality of protein. Soybeans and soy products are basically an unexploited territory as far as Indian cuisine is concerned. The idea behind coming out with ‘The Indian Soy Cookbook’ is to introduce soybeans and soy products to the vastly popular Indian cuisine. This book shows how to add soybeans and soy products to traditional Indian recipes and reap the nutritional and health benefits soybeans provide. ‘The Indian Soy Cookbook’ contains 75 recipes in which soybeans or soy products are incorporated without affecting the taste of the finished product. Most of the recipes in this book are popular Indian ones from various parts of the country. There are also a few recipes that are not traditionally Indian but are popular among urban Indians. Along with the recipes, this book gives information about soybeans and soy products and the nutritional and health benefits of soybeans in the diet. The nutritive value of each recipe is also given. ‘The Indian Soy Cookbook’ is for those who are willing to take that one little additional step towards developing healthy food habits.

ABOUT THE AUTHOR Kavitha Reddy

Kavitha Reddy has a master's in Foods and Nutrition from Andhra Pradesh Agricultural University. Hyderabad and a doctorate in Food Science from Central Food Technological Research Institute, Mysore. After completion of her Ph.D. she was a visiting scientist for two and half years at the Food Science Department, Wageningen Agricultural University Wageningen, The Netherlands. She then left for USA to work at the Whistler Center for Carbohydrate Research, Purdue University. While living abroad, Dr. Reddy was of course exposes to different foods and food habits. Her idea of cooking is getting the most out of a simple, everyday diet without too much effort. She says, "make your meals more nutritious by paying just a little more attention to what you add to your food". This thinking is exemplified in the shape of this book. Though she has published several scientific papers in reputed international journals. 'The Indian Soy Cookbook' is her first cookery book. Dr. Reddy presently lives in New Delhi and has taken a break from full time working to become a work-at-home mother to her two year old son.