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

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

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! The author includes a ton of information on ingredients, spices, even wine pairings and damage control. There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work.

I also turned off the oven after half an hour, but left the cauliflower inside while I finished the rest of the meal.Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. Then I added in the yogurt chutney and peanuts and let it all mellow in the fridge for a bit before stirring in a ton of raw arugula. I make the child-garlic-ginger paste (either frozen in cubes or in a jar with vinegar or lemon to preserve it). Served with the date and tamarind chutney (Serious Eats' tamarind chutney is also quite good with this, if you don't have dates on hand). We ate them in a very un-Indian way, filled with sauteed chickpeas with roasted red peppers, smoked paprika, spinach, and goat cheese.

Like the other reviewer, I burned the first batch of paneer but it was still good (just a bit crunchy). Meera serves up a feast of over 130 delicious recipes collected from three generations of her family.Also, you could make the sauce in the afternoon or the night before and then add the chicken 1/2 hour before dinner is served. Since Sodha says to cut these into "your preferred fry shape," I ended up cutting them quite thin, since that's what we like.

I may have added more ginger than directed as it had a lovely tang (not bland as someone else experienced). By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.We thought this was good, although our jalapeño was too mild (even using the seeds) and I could have used more heat. The technique of rubbing the yogurt spice mixture between the skin and the breast resulted in a very moist and delicious chicken breast. Because everybody needs an authentic lamb biryani curry recipe up their sleeve (which Meera says is no more complicated than making a lasagne), this recipe from her Made in India cookbook is the real deal. Nightshade came home with a seemingly large cauliflower, suggesting I cut it in half because it was too much for the recipe. Used frozen spinach, frozen salmon fillets and canned tomatoes, which made this a very quick and tasty weeknight dinner.

I did not bother with a mortar and pestle for the garlic/ginger, so just crushed the garlic, then grated the ginger. I might want to do a quick, uncovered sear on the chicken before serving to help this issue next time. Everyone enjoyed it in a group of mixed omnivores and vegetarians, including some who are unfamiliar with Indian food. Pour in ½ cup of the water and add the rest little by little, kneading it into the dough until it feels nice and firm. I missed the extra heat, but seeing how much the child enjoyed it and she asked for seconds made me forget about it.fingers still slightly of ginger, garlic, green pepper mashed into paste by mortar and pestle, after making coconut fish curry yesterday. For me the filling to pastry ratio was off so I made mine quite a bit smaller and that resulted in a better product I thought. Instead of cubing the chicken prior to cooking, I added the whole boneless skinless thighs to the pan, then shredded it after it was fully cooked.

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