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

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I make the child-garlic-ginger paste (either frozen in cubes or in a jar with vinegar or lemon to preserve it). What might have started out as an idea on the street can now be found in the homes of many Indians, recreating the famous dishes they first tried on a hot, dusty street corner and adding them to the snacks already served in their homes.

Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. Really tender chicken, the mint chutney with it is terrific and gives some chilli warmth as well as cooling yoghurt. recipes, ingredients, techniques are all possible, some inspiring photos, lists of basics at end, divided well into meat, fish, vegetables, grains, desserts, drinks. I thought the white bread roll serving muted the flavours and, texturally, made you miss something chewy or crunchy or meaty, presumably contra the intention of a vegetarian dish.The author uses spices often found in well-equipped American kitchen ie cumin powder, whole cumin, turmeric, cinnamon sticks, and garam masala.

I would consider making it in my mortar and pestle next time as I had a really difficult time blending it. It was a good accompaniment with its contrasting flavors and texture, but having read the comments to put this in a tortilla with the Bengal fish fingers from the same cookbook, now that’s all I can think about. Cook for a further 2 minutes, or until there is little to no moisture left but the peas are still bright green.I didn't really get the point of the parchment paper wrap other than to replace the flavor-providing banana leaf traditionally used. As is, my eight-year-old ate it right up, and he's not usually a curry fan (unfortunately, the three-year-old still turned it down). I used cherry tomatoes, so there were lots of skins left in that I would also remove next time, or just use canned tomatoes. Crammed full of tasty-looking dishes from the quick chilli paneer to the intense 100 garlic-clove curry and mouthwatering whole roast masala chicken.

This was not my favorite dish at dinner (how could it be when there was butter chicken at the table? The rice and the mush got to be very monotonous after six or seven mouthfuls and I desperately wanted some variation in texture. In this collection, Meera 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 mouth-watering puddings. There are no frighteningly long ingredient lists or recherche spices - just simple recipes that really work. I used quartered plum tomatoes and fished out their peels as they cooked down, to produce a smoother final texture.This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. Added a couple of handfuls of spinach which was quite nice, but next time would add a little less water to compensate for the extra liquid from the spinach.

There are noodles, curries, rice dishes, salads and bakes, all surprisingly easy to make and bursting with exciting flavours.I never would have expected peanuts as an ingredient here, but it really balances the cilantro without making it taste overly of peanuts. I cut the potatoes a bit smaller than it said so they would cook in a reasonable amount of time, but otherwise followed the recipe.