Indian in 6: 100 Irresistible Recipes That Use 6 Ingredients or Less - Softcover

Bharadwaj, Monisha

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20 ratings by Goodreads

9781904920168: Indian in 6: 100 Irresistible Recipes That Use 6 Ingredients or Less

Softcover

ISBN 10: 1904920160 ISBN 13: 9781904920168

Publisher: Kyle Books, 2005

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Indian food is often perceived as too complicated and too time consuming to cook at home. But, for the most part, modern home cooking in India is quite simple. In Indian in 6 award-winning food writer Monisha Bharadwaj shows just how easy it is to create delectable Indian food that is authentic while also virtually effortless. Each of Monisha's exciting Indian dishes uses just 6 ingredients or less, with the only store cupboard ingredients required being vegetable oil, salt and ginger-garlic paste. She uses simple and healthy cooking methods to bring the rich flavours of the sub-continent to your table, in a matter of minutes, and Gus Filgate's sumptuous photographs bring the dishes to vibrant life. Try a Creamy Spinach and Coconut Soup or Chilli Tiger Prawns with Sesame Seeds as a starter. For a main course, you could have Creamy Silver Lamb Curry or Tandoori-style Baked Red Chicken accompanied by a Wild Mango and Mustard Seed Salad. And then perhaps finish off with a Rose Lassi.Whether you want a quick lunch or a dinner menu to impress your friends, here are restaurant-quality dishes, simplified for your kitchen.

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About the Author:

Monisha Bharadwaj is an award-winning author and food writer. Her book Stylish Indian in Minutes won the Guild of Food Writers' Cookery Book of the Year and was shortlisted for the Jacob's Creek World Food Media Awards. She contributes to several magazines such as Elle, Delicious and Food and Travel in the UK and Cookery Plus in India. Monisha regularly cooks on TV especially for Good Food Live on the UK Food Channel. She also tours the UK, teaching and demonstrating her simple, elegant and unfussy style of cooking good wholesome Indian food. As a young busy mother, she is committed to presenting food that is nutritious, quick and delightful in taste. She has been food consultant to the Times of India group of companies, creating menus for celebrities such as the deputy Prime Minister of India as well as several top film stars. Monisha is also a professional Indian classical dancer.

From Publishers Weekly:

Mango, nuts, yogurt and sugar: blend and serve. For cooks intimidated by long lists of ingredients, Bharadwaj follows her acclaimed Stylish Indian in Minutes with a second limitation: six or fewer ingredients. Her emphasis on just a few fresh ingredients allows even inexperienced cooks to tackle authentic projects from Sviyan Usli, a savory breakfast of rice noodles, nuts and spices, to fermented lentil dosas. Though she includes a few Northern specialties like Chandi Kalia (Creamy Silver Lamb Curry) and Tandoori Murgh (Tandoori-style baked chicken) that rely on pre-blended garam masala and tandoori spice powder, it is in the Southern Indian recipes that limiting ingredients becomes an asset. A punchy Lasne Chitni, coconut and garlic fireball relish, and Hyderabadi Baingan, tangy chunks of fried eggplant with tamarind, provide flavors that transcend the short list of ingredients. Readers will also appreciate recipes that use easy-to-find ingredients in a new way, like Makkai Tamater, a sweet corn and tomato curry, and Choclat burfie, made of condensed milk and cocoa powder. The index lists types of dishes rather than sorting recipes by ingredients, making finding unfamiliar recipes difficult, and the distinction between relish and raita or salad, or between lentil and bean dishes and bread dishes can be confusing. But leafing through the book to find recipes is a pleasure-sexy photographs appear on almost every other page. Bharadwaj's flavors are complex, her instructions simple and the ingredients accessible.
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