Indian in 7
Delicious Indian recipes in 7 ingredients or fewer
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- 3,99 €
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- 3,99 €
Description de l’éditeur
Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Indian category.
'A collection of brilliantly accessible, super-speedy recipes' Stylist
Using easy-to-source ingredients available from most supermarkets, Indian in 7 is packed full of dishes that you can effortlessly pull together any night of the week.
With years of experience teaching students how to make tasty and authentic Indian food, Monisha shows that cooking mouthwatering Indian meals doesn't require a cupboard stocked full of spices or a long list of obscure and unpronounceable ingredients.
With 80 irresistible recipes, chapters are divided into:
* Fresh - vibrant, colourful and healthy meals, such as Fire-roasted aubergine with red onion & yogurt,
Fragrant lime rice and Paneer & pea curry
* Comfort - bowls of warming dahl or Egg & chilli toast perfect to curl up with on a cold winter's night
* Fast - on the table in 30 minutes or less for those nights when you've been stuck at the office
* Hearty - filling and flavoursome dishes like Tangy Goan pork curry and Chilli paneer
* One-pot - a handful of ingredients and cooked in just one pan for minimal washing up!
* Vegan - nourishing plant-based recipes
* Sweet - satisfy your sweet tooth with Black rice pudding or Mango & pistachio mug cake
PUBLISHERS WEEKLY
In this accessible follow-up to Vegan in 7, cooking instructor Bharadwaj simplifies Indian dishes for the home cook. Recipes are divided into sections such as Fresh, Comfort, and Hearty, and the Fresh chapter is filled with contemporary takes on Indian flavors such as minted cauliflower rice with green pepper (with five ingredients). In the Hearty section, Bharadwaj delves into regional Indian flavors with such dishes as a mackerel curry with coconut and pepper, from India's west coast, that "brings together local ingredients, such as coconut and tamarind, in a burst of salty, sour flavors." The range of flavors she expresses in seven ingredients is impressive, but Bharadwaj does allow herself three extra "free" ingredients basic to the cuisine: salt, sunflower oil, and ginger-garlic paste. Nevertheless, some of her most treasured recipes really do fit the formula. The orange and semolina pudding with saffron, "fragrant with saffron and fluffy and creamy at the same time," is, she says, "ne of my favorite desserts," and has only six ingredients. For cooks overwhelmed by the complexity of Indian cuisine, this is a mouthwatering, enticing introduction.
