6 Spices, 60 Dishes
Indian Recipes That Are Simple, Fresh, and Big on Taste
-
- 1,99 €
-
- 1,99 €
Beschreibung des Verlags
A collection of 60 Indian recipes that are fresh and healthy, easy to prepare, and full of flavor.
Using just six spices—cayenne, coriander, cumin, turmeric, mustard seed, and asafetida—chef Ruta Kahate presents 60 delicious recipes that are easy to prepare and deliver rich, complex flavor. These dishes—including tons of nourishing veggies, raitas, grains, and dals—are fresh, healthy, and versatile enough to mix and match, plus they feature Instant Pot variations for maximum ease.
Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week—the flavors only get better over time.
With stories from Ruta Kahate's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.
EXPERT AUTHOR: Ruta Kahate was a teaching cook for many years in the Bay Area before moving to Goa. She is adept at explaining step-process cooking to amateur home cooks, and her recipes are clearly written and well tested, coming out perfect every time.
AUTHENTIC RECIPES: Ruta Kahate was born and raised in India, and has since lived in California, Hong Kong, Goa, and Wisconsin. Her food is authentic and healthy, drawing on the Ayurvedic principles she lives by and her experience living in India and abroad.
Perfect for:Home cooks of all levelsAnyone looking to expand their weeknight cooking repertoireBusy people who need easy recipes but still want them to taste goodPeople who love Indian foodPeople who bought books like INDIANISH, MADE IN INDIA, and 5 SPICES, 50 DISHES
PUBLISHERS WEEKLY
It's possible for home chefs to create "great Indian flavors with minimal effort," writes restaurateur Kahate (5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices) in this charming collection of traditional and contemporary dishes. Kahate recalls what she learned at home (her mother tended to experiment) and provides insightful culinary history (a soup course was not part of a typical Indian meal until the early 16th century, when the invading Mughals stirred local flavors into their meat broths called shorba) before each recipe. She updates one shorba recipe with spiced turkey meatballs and store-bought broth, suggests variations on several yogurt-based raitas (bitter melon, cauliflower, grapes), and takes salads beyond "the greens" with mung bean sprouts and shredded, unsweetened coconut. Serving tips explain which dishes go well together, such as fried plantains with Parsi-style rajma (stewed and finished with coconut milk). Another helpful tip mentions that plantains can be cut and fried with the peels on, and some recipes can be made in an Instant Pot. This accessible collection will appeal to home cooks who want flavors that pack a punch.
