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

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I expected the Indian flavor to be much more pronounced given the quantity of spices (and toasted and freshly ground to boot), but in fact it ended up quite subtle and mellow. We used a beautiful big bag of spinach from the farmer's market, which ended up being only about half of the amount required, a 28 oz can of tomatoes (instead of fresh), and the optional green chile. We didn't have papadums so I just served crackers on the side, and while inauthentic, it was nice to have a crunchy bite. Meera has served it here with rice and flash-fried green beans, spiked with garlic, chilli, lime juice and salt. This was pretty good, I made it using homemade paneer which did crumble up when I tried to fry it (whoops).

Like Rutabaga, I cooked this in a wide skillet, browned the onions and let it sit for ten minutes after turning off the heat and it was perfect. After reading the reviews and tasting the curry, I thought I would also add some fried green chillies as it was so mild, but I made it two days before we got to eat it and by that time it was perfectly spiced and really tasty. Mine also ended up taking longer than 25 min in the oven to get nice and crisp, but once again, I think that's my fault since I tried to fit them all on one large baking sheet.Travel down to Delhi and you'll see spiced potato tikki (see here), dressed with tamarind chutney, and delicious blackened kebabs served with "roomali roti" - chapatis as thin as hankies and as big as car wheels.

We often add lightly steamed green beans to summer in the sauce with the chicken to make a complete meal. I had joints with thigh and leg combined, so had to add about another 20 minutes of cook time for the chicken to cook through. Once again, I’m going to also recommend the very helpful EYB recipe notes, of which there are well over 400. Particularly useful are the detailed glossary of ingredients and spices, proposed menus and ideas for leftovers. minutes each side, turned down the heat and added the seasonings, stirring till the garlic and became fragrant, about another 1.

We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. Agree that these are delicious (although they are definitely best when fresh and don't reheat very well). but I had some leftovers cold for lunch today with more arugula mixed in, and thoroughly enjoyed them. I got it for Christmas 2019 and so far (November 2020) I have cooked something from it at least twice a week since I got it.

East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts.This was so delicious, though I slightly overcooked a few sides on my first batch of paneer, I had an easier time getting it well colored when it was closer to medium heat. 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. 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. There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours.

I have also made the coriander chutney from this book, and it's delicious, so I'm sure this curry would only be improved with the homemade chutney. Inspired by urmami's comment below, we piled this cabbage into tacos along with the honey tamarind chicken from this book. Great flavour, despite having minimal marinating time - looking forward to repeating and increasing the wait.

The desserts combine the authentic with familiar dishes that most cooks can tackle including a cardamom cake and a passion fruit jello. This is becoming a firm favourite, I often serve this with the oven roasted chicken tikka which is an amazing combination.