3 of 7 people found the following review helpful
Jury's still out ...,
This review is from: Prashad Cookbook: Indian Vegetarian Cooking (Hardcover)
I got this book a couple of days ago from TBP after reading the reviews, but I must admit I'm a sucker for any cookbook professing home style cooking from Asia. Wanted to try out a couple of dishes today, so I decided on a lentil dish since lentils are the holy grail of Indian food and therefore a good way of testing whether the book is any good.
Made the mixed dhal ( 4 different lentils in this one) it turned out to be rather nice, but not remarkable in any way.
I next turned to the aubergine and potato curry, again, I was underwhelmed. ( the 3 tbsp of coriander made it quite bitter and i couldn't taste anything else)
I expected a lot more from this book - I'm not sure if it's worth persevering with the rest of the recipes, but will let you know if I do.
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Initial post: 2 Apr 2013 15:30:09 BDT
Rasmus K. Weinhardt says:
Many indian recipe books tell you to use coriander, but what they don't tell you is to dry roast the spice first! The same applies for cumin and especially for fenugreek. It's better to dry roast these spices in a small frying pan, or better a tadka, until they get slightly brown and develop an aromatic smell. Then let them cool down and grind them. It makes a huge difference!
I once heared a story about an indian husband who wanted to devause his wife for using un-roasted cumin in her cooking. Lol!
In reply to an earlier post on 2 Apr 2013 22:00:21 BDT
Thanks, maybe that would make a difference. I'll try it next time
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