15-Minute Indian
One-pan recipes using minimal steps and ingredients
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- $21.99
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- $21.99
Publisher Description
15-Minute Indian teaches you the game-changing way to eat fresh and flavoursome Indian food. Each recipe takes under 15 minutes to make and is cooked in one pan using minimal steps and ingredients.
With over 90 fuss-free recipes you’ll be amazed at what you can achieve in the time. Cook healthymidweek meals from scratch such as:
Salmon with Fenugreek and GingerTangy Green Chickpeas with Tomatoes and FennelSweet and Tart AuberginesGarlic and Chilli Paneer
There are chapters for legumes, veggies, fish, potatoes and breads, so you can also combine dishes to create a sumptuous feast without spending a day in the kitchen.
Armed with a treasure-trove of recipes evolved over the last six decades, Anjula Devi passionately believes Indian food should be accessible to everyone and very easy to replicate at home. You'll find short ingredients lists, straightforward methods and genuinely quick recipes without sneaky hours of prep.
What’s more, the clever short-sharp-cooking method releases the spices in a way that adds a whole new level of fresh flavours and textures - a completely different, achievable way to enjoy Indian food.
Lighter, fresher and full of goodness, 15-Minute Indian contains no-sweat recipes you'll turn to again and again – a must-have for the modern cook.
PUBLISHERS WEEKLY
Devi (Spice for Life) sets out "to make Indian food more accessible and less time-consuming" in this fresh and user-friendly cookbook. To that end, she encourages readers to take a faster, lighter approach to the cuisine, whether by creating "just one dish to enjoy on its own" as opposed to a spread, or by serving sides of salad instead the traditional rice and breads. Key to many of her 15-minute, one-pan recipes is a novel technique: boiling water is added to ingredients (often chopped smaller than usual) and the dish is cooked lid-on, then briefly reduced without the lid. She shows readers how to use this approach to create butter beans with carrots and yogurt, chili and garlic paneer, and five bean rice with tamarind. Also included are quick stir-fries, chutneys and pickles, and some intriguing quick breads, including beetroot and pomegranate molasses rotis. Though Devi streamlines where possible, sourcing spices may require some initial effort and expense for newbies to Indian cuisine, and stated prep times can be ambitious; the instructions for carrot, orange and chili flatbreads, for example, claim it will take just five minutes to peel and grate carrots, mince chili, and make the dough. Nonetheless, this collection is a gift to those wishing to expand their Indian repertoire.
