Jennie Yuen

Indian for Everyone is Anupy Singla’s third cookbook. Her first two cookbooks, The Indian Slow Cooker and Vegan Indian Cooking, consistently top Amazon’s list of bestselling Indian cookbooks. They have been praised by The Atlantic, Better Homes and Gardens, and Good Housekeeping, among many other outlets, and represent a new wave of traditional Indian cooking that combines the robust multi-regional flavors of the subcontinent with a North American culinary perspective. As a bestselling author, working mother, and entrepreneur, Ms. Singla (who's company Indian As Apple Pie offers custom spice blends and original home goods), possesses a fascinating backstory that will surely be of interest to your audience.

Indian for Everyone opens up the pleasures of Indian cuisine for any home cook, regardless of dietary restrictions, level of expertise, or prior familiarity with Indian food. For novices, Singla includes descriptions of all-important Indian spices and step-by-step guidance on using them. None of Ms. Singla’s recipes contain curry powder—in fact, as she explains, most traditional Indian recipes do not use curry. There are many recipes from Punjab, the region where Singla’s family is from, but also recipes from many other regions of India. And Singla has included instructions for different preparation styles, so readers can prepare the recipes in vegetarian, vegan, or gluten-free versions. The result is a flexible, comprehensive, beautifully photographed resource that makes Indian cuisine more accessible than ever before.

I enjoy eating Indian food and learned that is so easy to make at home once you have the ingredients. There are wonderful and mouth-water photos throughout the book. I felt like I want to try them all.  When I think of Indian food, I've always think of curry and cream sauce that goes with it. What I learned is we don't really need all of that. Tandoori chicken and butter chicken is my all-time favorite.

Also, the book also gives you a recipe for desserts and drinks. When I'm at a restaurant, I would always order the mango lassi. It's delicious and now I have Anupy's recipe to make it.

WHERE TO BUY: Indian for Everyone is available for purchase online at and local book retailers.


Anupy Singla was raised outside Philadelphia and now lives in Chicago with her husband and two daughters. A former broadcast journalist turned author and entrepreneur, her expertise with delicious, healthful recipes and commitment to simple, family-style cooking, have endeared her to readers everywhere. She is the co-founder and CEO of Indian as Apple Pie, which creates and sells custom spice blends as well as unique home goods. Her books have been praised in Better Homes & Gardens, Good Housekeeping, and The Wall Street Journal.

Disclosure: I received a complimentary digital copy of the mentioned book from the PR firm/publisher in exchange of my review. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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Jennie Yuen
This week's theme in my cooking workshop was Italian food. We made lasagna, which is one of our family's favorite food. I wanted to share my experience and recipe. Has anyone made lasagna at home? I remember making them a very long time ago and it was either too dry or too soggy. Eventually I got the hang of it and knew how much filling and sauce I needed. Also have to remember that cooking time and temp with every oven is different.

We learned how to layer and stack the lasagna in the workshop. It was interesting that we were told we didn't need to cook the pasta before layering as I have always cooked them to make them more tender. We were told that the sauce will moisten it and cook in the oven. It actually turned out pretty good. But when I made them at home, it's different even though I followed the instructions. Our pasta wasn't as soft as I like it to be (not fully cooked through). Maybe I had to add more sauce or water to the meat sauce.

Meat Lasagna
Prep time: 30 minutes
Cook time: 45 minutes
Servings: 10-12


2 tbsp olive oil or vegetable oil
1 medium sized onion, chopped
1 carrot, peeled and grated
1 rib celery, thinly sliced
3 cloves garlic, chopped
1-3/4 lbs lean ground meat (turkey, chicken, pork, or beef)
1 tin tomato paste
1/4 cup water
2 tsp sugar
2 tsp dried oregano
1 28oz can diced tomatoes
2 tbsp fresh basil leaves, chopped
salt and pepper, to taste

  1. Heat oil in a large pot on medium heat.
  2. Saute onion until softened. Add carrot and celery and saute about 3 minutes longer. Add garlic and saute one more minute.
  3. Add ground meat, breaking it up as you go. Cook the meat, stirring and breaking it up until it is brown.
  4. Add tomato paste, water, sugar, oregano, and diced tomatoes. Increase heat to medium-high and bring to boil.
  5. Once at a boil, reduce heat to medium-low and simmer for 10-15 minutes to blend flavours. Check for consistency and if too thick, add a littl ebit more water. If too thin, increase heat breifly to medium-high to thicken. Add salt and pepper to taste.
  6. Remove from heat, stir in basil and set aside for assembly.

INGREDIENTS (Vegetable/Cheese Filling)

2 eggs
3-1/2 cup (approx.) low-fat cottage cheese or ricotta cheese
1 bunch fresh spinach, chopped
salt and pepper, to taste

PREPARATION (Vegetable/Cheese Filling)
  1. In a large bowl, whisk eggs lightly to blend.
  2. Add cottage/ricotta cheese, salt and pepper and spinach. Stir to mix well. Set aside for assembly.


--> meat sauce
--> pasta
--> zucchini
--> meat sauce
--> pasta
--> spinach & cottage/ricotta cheese
--> meat sauce
--> Bottom of the pan

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Jennie Yuen

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Jennie Yuen

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