Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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I had put the thicker, pinched together side on the bottom, so those browned thick bits were a bit too tough.

I made these with the mix of whole wheat and white flour that Sodha recommends if you don't have chapatti flour. A layered dish combining a rich and tender clove and cinnamon lamb curry, sweet caramelised onions and saffron-scented rice, this is a crowd-pleasing dish to make at the weekend. This Aubergine Katsu Curry with Pickled Radishes from EAST is Meera’s take on a classic Japanese recipe. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners’ Question Time pilau and green beans with cashew nuts and coconut. When they start to crackle, add the ginger and chili paste, stir-fry for a couple of minutes, then add the peas and cook for a further 5 minutes.Made In India features more than 130 authentic recipes that capture the flavor of Indian home cooking. To make the kachori, pop a heaped teaspoon of pea mixture in the middle and bring the sides of the pastry up tightly around the peas. What I did was caramelize the onions for a long time with the chickpeas, roast the vegetables, and then allow both of those components to cool before mixing them together in a big bowl. Here's three tips: Mum's chicken curry (easy and delicious), Bombay eggs (wow a really surprising one-pot brunch, delicious! Put 2 tablespoons of oil into the pan, followed by the garlic, green chili, cumin, black pepper, and salt.

For me the filling to pastry ratio was off so I made mine quite a bit smaller and that resulted in a better product I thought. Some improvement with more sugar, turmeric and salt; I think it needs more garlic, ginger and tamarind. She holds the eggplant by its green stalk over the stove until the skin chars and the soft, creamy white flesh begins to peek through. Good luck - cookbooks are so personal, it’s just hard to have someone recommend a winner for my large family.

but I had some leftovers cold for lunch today with more arugula mixed in, and thoroughly enjoyed them. I may have added more ginger than directed as it had a lovely tang (not bland as someone else experienced). I had it with the creamy chicken curry with figs as recommended by the author and they were very good together. Think of the chutney as you would a fresh pesto, made by blitzing together fresh coriander, peanuts, lemon juice, chillies and turmeric. Lovely curry, couldn't get chicken thighs so had to use breasts, which as ever turned out dry and a bit flavourless.