Made in India: Recipes from an Indian Family Kitchen by Meera Sodha
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Web ID: 14788856Just what I was looking for
I'm a second generation Indian who grew up eating tons of homemade Indian food. While I have routinely tried to learn dishes from my mom, it's taken a lot of trial and error due to my inexperience trying to learn from a home cook who measures, times, and adjusts heat level by sight and smell. I've been looking for resources that can mimic my mom's style of cooking, but provide repeatable recipes to achieve similar taste, as well as expand into dishes my mom never made very often. So far I've cooked the Chili Paneer, Chicken Tikka Masala, and the Oven-roasted cauliflower, and all three recipes turned out spot on. The cauliflower (gobi) especially came out the with fantastic flavor, and prepared in a slightly different way than my mom ever did (blanched then roasted) to give it a bit of a crispier texture over cooking in a pan, though I did toss the cauliflower in the spice mix instead of drizzling as I feel like I can never drizzle very evenly in a pan. I've also made chapatis (roti) and basmati rice as well. Lastly I'm mention these recipes are pretty easy to follow and most come together pretty quickly using similar sets of spices and ingredients (and the tip about the paneer spitting when being fried was useful to know I wasn't doing something wrong!) Looking forward to trying out quite a few more recipes in this book. I also really appreciate that there's a bunch of extremely simple stuff in here that should have that signature homecooked Indian flavor, like the chana chips. I like things like that because the simple 3 or 4 ingredient recipes help me understand which spices provide which flavors to a dish much easier, too!
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