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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In MADE IN INDIA, Guardian columnist Meera Sodha introduces Britain to the food she grew up eating here every day - food that's fresh, vibrant andsurprisingly easy to make. This naan had a nice flavor, but it didn't puff up when cooking or have quite as much "chew" as I was hoping. I served them with the tomato chutney suggested, as well as the masala fries and date and tamarind chutney.

I also turned off the oven after half an hour, but left the cauliflower inside while I finished the rest of the meal.I used to dream about mum’s chicken curry at night and regularly make the 4 hour journey back home just to eat it. After reading clkandel's recent comments and needing to use up languishing cauliflower, I gave this vegan recipe a try.

I made this and had to use chaat masala instead of garam masala and that made it taste a little sour. I think that in the future I will follow my usual method for cooking the rice, however, which is to turn off the burner and let the pot sit for 10 minutes after the initial 10 minute cooking period, then remove it from the burner and let it sit a final ten minutes before opening the pot and serving. I had put the thicker, pinched together side on the bottom, so those browned thick bits were a bit too tough. The rice and the mush got to be very monotonous after six or seven mouthfuls and I desperately wanted some variation in texture. Cover the pan, and cook for a further 5 minutes until all the ingredients have come together into a lovely thick mash.Used frozen spinach, frozen salmon fillets and canned tomatoes, which made this a very quick and tasty weeknight dinner. I used a mix of bell peppers and Jimmy Nardello peppers but I would stick to bell peppers next time as the skin on the Jimmy Nardello peppers stayed quite firm, which wasn't pleasant in the curry. I also made this a day ahead and let it sit overnight in the fridge so the flavors really had time to mingle. 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. In the far north in Amritsar you'll find lines of turbaned Sikhs waiting for the legendary Amritsari fish, a spiced deep-fried kingfish, and in the winter the mustard-seed curry "sarson ka saag," topped with freshly made butter and mopped up with cornbread.

The beauty of this book is that the recipes are pretty simple, with ingredients which are easy to find and the results are always delicious.

The technique of rubbing the yogurt spice mixture between the skin and the breast resulted in a very moist and delicious chicken breast. Chop the cilantro and stir into the mash, then serve in a large sharing bowl or in individual bowls with a dollop of yogurt on the top and some small chapatis or chapati chips on the side. Have been playing with several different biryani recipes and the flavoring and texture on this was perfect. I may have added more ginger than directed as it had a lovely tang (not bland as someone else experienced).

For me the anchor is a must as otherwise it would be too sweet and I think the you need a good does of chopped onion on top as well as cilantro, again to combat the sweetness impacted by the large amount of cooked onion. I routinely "over" estimate my ginger and garlic, so it was fine in that sense, but it wasn't spicy at all. This was gorgeous served over black rice, and cilantro would have kicked both the appearance and flavor up a notch. We used boneless skinless chicken thighs, and followed the recipe as directed, except we put the thighs under the broiler for the last few minutes so that they'd get more caramelized. I thought I had discovered the reason my salmon spinach curry was bitter, but alas, no mustard seeds were used in that one.

Really tender chicken, the mint chutney with it is terrific and gives some chilli warmth as well as cooling yoghurt. Soft buttery cabbage, sweet caramelised onions and crisp potatoes, nothing much beats this comforting veggie curry recipe from Meera’s Fresh India cookbook. Loved this with the lamb burger and masala fries--we used it both as a spread on the burger and as a dip for the fries. I made this with the turkey livers from Thanksgiving and liked it very much, although the cooking directions would overcook even these larger livers. I halved the amount of paneer because it seemed like too much for 4 servings, and I think it turned out well.



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