Indian in 6: 100 irresistible Recipes that use 6 Ingredients or Less - Softcover

Bharadwaj, Monisha

Softcover

ISBN 10: 0857830163 ISBN 13: 9780857830166

Publisher: Kyle Books, 2011

Synopsis

If you want exciting, tasty and authentic Indian dishes, but without any fuss, this is the book for you! Monisha Bharadwaj has made Indian food simple, easy, fun to cook and absolutely delicious. Making delicious dishes using 6 ingredients or less, plus vegetable oil, salt and ginger-garlic paste, Monisha shows us how the simplest and healthiest cooking methods can bring out the rich flavours and exciting new tastes. Try a spinach and coconut soup or roasted aubergine in yogurt, chicken and coconut stir-fry accompanied by a wild mango and mustard salad or a Bombay pudding or a rose lassi.

About this title

About the Author:

Monisha Bharadwaj is an award-winning author and food writer. Her book Stylish Indian in Minutes won the Guild of Food Writers' Cookery Book of the Year. Monisha contributes to several magazines including Elle, Delicious and Food and Travel. She appears regularly on UK TV and Iron Chef in the US. She runs her own cookery school cookingwithmonisha.com

From Publishers Weekly:

Mango, nuts, yogurt and sugar: blend and serve. For cooks intimidated by long lists of ingredients, Bharadwaj follows her acclaimed Stylish Indian in Minutes with a second limitation: six or fewer ingredients. Her emphasis on just a few fresh ingredients allows even inexperienced cooks to tackle authentic projects from Sviyan Usli, a savory breakfast of rice noodles, nuts and spices, to fermented lentil dosas. Though she includes a few Northern specialties like Chandi Kalia (Creamy Silver Lamb Curry) and Tandoori Murgh (Tandoori-style baked chicken) that rely on pre-blended garam masala and tandoori spice powder, it is in the Southern Indian recipes that limiting ingredients becomes an asset. A punchy Lasne Chitni, coconut and garlic fireball relish, and Hyderabadi Baingan, tangy chunks of fried eggplant with tamarind, provide flavors that transcend the short list of ingredients. Readers will also appreciate recipes that use easy-to-find ingredients in a new way, like Makkai Tamater, a sweet corn and tomato curry, and Choclat burfie, made of condensed milk and cocoa powder. The index lists types of dishes rather than sorting recipes by ingredients, making finding unfamiliar recipes difficult, and the distinction between relish and raita or salad, or between lentil and bean dishes and bread dishes can be confusing. But leafing through the book to find recipes is a pleasure-sexy photographs appear on almost every other page. Bharadwaj's flavors are complex, her instructions simple and the ingredients accessible.
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About this edition

• Publisher: Kyle Books
• Publication date: 2011
• ISBN 10: 0857830163
• ISBN 13: 9780857830166
• Binding: Paperback
• Number of pages: 160