Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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The dough was easy to roll out, it puffed when cooking (follow the method in the book and it should happen! Good luck - cookbooks are so personal, it’s just hard to have someone recommend a winner for my large family. recipes, ingredients, techniques are all possible, some inspiring photos, lists of basics at end, divided well into meat, fish, vegetables, grains, desserts, drinks.

I found the sauce to be a bit onion-heavy, but to be fair I'm positive our onions were larger than what you'd find in the UK. I second blintz's comment about making the sauce in advance and just adding the chicken 30 minutes before you want to serve the meal - makes it a really easy weeknight dinner. When they start to crackle, add the ginger and chili paste, stir-fry for a couple of minutes, then add the peas and cook for a further 5 minutes. I used to dream about mum’s chicken curry at night and regularly make the 4 hour journey back home just to eat it.

Seal the pastry at the top by pinching it closed, then pinch off any excess pastry, roll the kachori into a ball, and put it on a plate. Recipes are for the most part quick, achievable in 30 minutes (though some definitely aren't) and the thread of family stories running through is a charming touch. Indians are always nibbling; in fact, India has one of the biggest street-food and snacking cultures in the world. These are not complicated recipes—Sodha's instructions are clear and prep time is short—but they still provide a great deal of flavor, sometimes in surprising layers.

It didn't look like the photo though because the fish released a lot of steam while cooking, making the coating more watery. However, I must say that I didn't particularly enjoy the accompanying chutney -- much too sweet for my preferences. In fact, I think the flavors are fairly sophisticated, but you may want to increase the spice amounts if you like more oomph or if your spices are old.For us, the hotness was about right but I did think that overall taste was little muted so that squeeze of lemon right before serving is important. Over the years, since mum taught me how to make it, it’s become my favourite dish to cook and share with friends – and for some, it has become one of their treasured dishes too”. Unlike the other reviewers, I did not find this bland - I actually think the taste of the curry leaves was too much for me, so I'll decrease them in the future. Great flavour, despite having minimal marinating time - looking forward to repeating and increasing the wait. In this title, the author introduces serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food, fragrant curries, to colourful side dishes, and puddings (mango, lime and saffron kulfi).

Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you. No matter what time of day, or the nature of the visit, a warming and delicious feast would suddenly appear and no one would leave hungry. I used to bake my eggplants in the oven for this recipe, but after seeing my aunt smoke hers to perfection over a direct flame in her kitchen in Porbandar, I can't go back to my old ways. Agree that these are delicious (although they are definitely best when fresh and don't reheat very well).As an update to my previous note, I would add that I did freeze the leftover filling in small servings. This was pretty good, I made it using homemade paneer which did crumble up when I tried to fry it (whoops).

The chile garlic butter is delicious, and the sprinkle of salt and lime juice really take these over the top. Definitely will go into the rotation, though, as it's kid-friendly Indian and really quite easy to make on a weeknight. Roast Cauliflower with a drizzle of spiced oil (5T oil to 1/2 t turmeric, 2 t cumin seeds, ground w 1. Packed with flavour, well explained and accessible, her recipes will change the way you cook, eat, and think about Indian food forever. I would start with fewer dates next time, as I found it too sweet when made as written, and had to add a lot more tamarind to balance the flavors.Very good and easy to follow recipe for Naan - not quite as puffy and moist and chewy as the recipe I used from Aarti Paarti but people were surprised that the bread was homemade - it looked perfect. I did not blanch my cauliflower as I didn't see what that would add and if nothing else would result in waterlogged veg. This is becoming a firm favourite, I often serve this with the oven roasted chicken tikka which is an amazing combination. For our four-year-old's sake, I was happy it didn't turn out spicy (I used a seeded red chile), but all of us can handle a little more garlic and chile in our food. Take the stress out of planning your next dinner party with this menu of Indian recipes from Meera Sodha, including a celebratory lamb raan.