Most Helpful Customer Reviews
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116 of 127 people found the following review helpful:
5.0 out of 5 stars
Healthier Indian Cooking Made Simple, 14 Aug 2007
I love curries and have bought 2 or 3 curry recipe books already in my quest to be able to recreate a good take away curry in my own kitchen.
I've bought this book and tried 2 recipes already and have to say they're very close to the real thing. The recipes are simple to follow and use ingredients that you should be able to get in your supermarket. You don't need to be an expert cook to follow the recipes. The main bonus for me is that you know whats going in your meal and the recipes are healthier than what I suspect goes in a takeaway curry.
It isn't all curry though, plenty of starters, side dishes and other dishes. There are chapters on snacks, seafood, poultry, meat, vegetables, lentils and beans, rice and breads, chutney, desserts and drinks. I'd thoroughly recommend this book
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97 of 107 people found the following review helpful:
5.0 out of 5 stars
A beautifully produced, passionate book, 4 Feb 2008
which 'moves on from inauthentic, creamy, fruit curries.......'
From the front cover flap:-
'Indian Food Made Easy accompanies the BBC TV series in which Anjum Anand creates delicious Indian food that is light, healthy and bursting with flavour. Anjun is passionate about using fresh, local and seasonal produce, and all the ingredients are readily available in supermarkets.
All Anjun's recipes are easy to follow and use simple cooking methods. Her dishes range from quick snacks to slow-cooked curries, and from breakfast dishes to easy midweek suppers.
All the recipes from the TV series and more are included in this book......and throughout there are tips and techniques to make cooking Indian food easy.
The book begins with guidance on using the various spices and advises you on the store-cupboard basics, while a useful glossary demystifies any unfamiliar ingredients.
If you have ever wanted to try cooking Indian food, this is the book for you.'
Personally, I have never been a great fan of Indian cookery, eating or cooking, but this book did inspire me to branch out in this direction.......and discipline myself into giving plenty of time for the marinade stage! I have to admit to first class success with the `Succulent Chicken Tikka Wraps', `Tandoori Lamb Wraps' and the divine and very delicate `Potato and Pea Samosas', the latter being achieved by taking Anjum`s advice to simplify and lighten the recipe by `using shop-bought filo pastry!
160 high quality pages, spilt into main chapters:-
Light Meals and Snacks
Chicken
Meat
Fish and Seafood
Vegetables
Lentils and Beans
Bread and Rice
Raitas and Chutneys
Drinks and Desserts
with an introduction, brief sections entitled:-
`The Indian Kitchen Made Easy'
`The Recipes Made Easy'
a list of suppliers, the glossary and a concise index.
From the Introduction:-
`.....In the UK, Indian food has been on a journey of evolution. We have moved on from inauthentic creamy, fruity curries and can now easily find tandoori and regional options. But there is still so much to discover.
India is a country that has so much to offer.
It is food that is eaten for breakfast, lunch and dinner. It is everyday food; food for children, adults, friends and family.
But every cuisine has all these elements so why has the obvious escaped us for so long?
Why has Indian food been relegated to the upper shelves of book stores - the back bench of the United Nations of Cookery and out of most people's reach for so long?
It has been a long road getting there and a slow but exciting journey, but thankfully we can now experience Indian food the way it was intended, at home.'
Each chapter opens with a 2-page spread of a selection of the recipes contained within, to whet the appetite!
Each recipe is clearly laid out with the number of servings, the list/s of ingredients, the title, the method. and a relevant note, e.g. :-
`Succulent Chicken Tikka Wraps'
`These easy wraps make a perfect light lunch.
Don't let the cheese in the marinade throw you - this is an authentic tandoori recipe. Cheese was first introduced as a way to quieten the flavours of the original Tikka for the tourists, the strong flavours being replaced with more delicate spices.
The result was so delicious that this has now become a standard tandoori recipe and is found across India.
We often make mini versions to serve with pre-dinner drinks, and the chicken is also great served with salad and raita.'
Other Recipes include:-
Masala Scrambled Eggs
Savoury Semolina Cake
Paneer and Vegetable Skewers
Oven-Fried Chilli Chicken
My Chicken Korma
Classic Northern Chicken Curry
Curried Lamb Meatballs
Easy All-in-One Lamb Curry
Tandoori Monkfish
Green Fish Curry
Bengali-style Baked Fish
Mangalorean Prawn Curry with Rice Dumplings
Mussels with Dry Coconut
Stir-fried Nigella Cabbage
Sweetcorn Cob Curry
Simple Spinach and Lentil Curry
Basmati Rice
Wild Mushroom Pilaff
Simple Layered Flatbreads/Roti/Naan
Pomegranate Raita
Green Chutney
Steamed Yoghurt
Mango Smoothie
Kulfi
Orange Scented Rice Creams
Coconut Sweets
Colour photography throughout, with a large majority of the main dishes featured.
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25 of 27 people found the following review helpful:
5.0 out of 5 stars
Yummy Scrummy, 7 Jan 2008
This book is wonderful. The recipes are fantastic and the taste of food is amazing.
I try and cook one recipe a week from this book for my husband and i. The Coconut Chicken recipe is our favourite. You put three different types of Coconut in it (dessicated, cream and milk) and you think to yourself whilst cooking it that it is going to be coconut and nothing else, but it isn't you get all different types of flavours it is wonderful.
When i have to reduce the numbers with the recipes i do not reduce the amount of sauce that i have to make and i do find i do not have to much sauce.
Also try the Lamb Burgers. I cook them all off and leave 2 for the next day. I always enjoy the two i have the next day far more than the others i had the previous night. So so tasty.
You would be a fool not to buy this book. The recipes are very easy. Still i was a chef for over 15 years but i do feel everyone will be able to do these recipes with one hand tied behind their backs.
Buy this book. Trust me....
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