By Ruta Kahate

ISBN-10: 081185342X

ISBN-13: 9780811853422

The basis is easy: with 5 universal spices and some simple elements, domestic chefs can create fifty mouthwatering Indian dishes, as varied as they're scrumptious. Cooking instructor Ruta Kahate has selected easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create actual, available Indian dishes every person will love. Roasted Lamb with Burnt Onions makes use of simply spices and 3 steps leading to a meltingly gentle roast. Steamed Cauliflower with a highly spiced TomatoSauce and Curried Mushrooms and Peas proportion an analogous 3 spices, yet each one tastes different. urged menus provide idea for complete Indian dinners. for speedy and straightforward Indian foodstuff, preserve it uncomplicated with 5 Spices, 50 Dishes.

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Extra info for 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

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But my parents, unconventional as always, would 5 spices, 50 dishes 46 cook delicious goat curries every Sunday. I was the only one at the table who abstained, driving everyone crazy with my lectures on animal rights. Ironically, my love affair with meat began with the food most forbidden to me as a Hindu Brahmin: beef. Living on my own, I discovered the virtues of spaghetti with a good meat sauce. Then I married a man from Goa, possibly India’s least vegetarian state. My mother-in-law introduced me to a new world of fabulous pork and beef preparations, like the Fried Green Beef I’ve featured in this section.

I love serving these beets with Everyday Yellow Dal (page 39), steamed rice, and Crispy Okra Raita (page 93) for a simple weeknight meal. 31 DISH corn with mustard seeds 5 spices, 50 dishes 32 10 Corn in India is neither tender nor sweet, so it’s usually cooked with salt and spices to bring out the flavor. This recipe from my home state of Maharashtra is one of my favorite side dishes. The traditional method involves grating the corn off the cob to increase the tenderness. I’ve found that the recipe is just as delicious with sweet corn, but I simply cut the kernels off the cob instead of grating them.

DISH 14 5 spices, 50 dishes 40 black-eyed peas in a spicy goan curry My mother-in-law, who lives in a tiny village in Goa, serves these black-eyed peas piping hot for breakfast. On my visits there, I love to sit down to a steaming bowl with some freshly baked bread and listen to the sounds of the village waking up all around me—the baker making his morning rounds on his bicycle, the fishwomen bustling into the village square, and the children noisily arriving at the nearby school. You can serve this with Chapatis (page 109) or steamed rice, or simply on its own as a satisfying soup for lunch.

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5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate

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