Easy Indian Cooking: 101 Fresh & Feisty Indian Recipes, written by Hari Nayak, features traditional Indian flavors with contemporary methods and presentations. Highlights include Paneer Picatta, Spinach and Thyme Roti Flatbreads, Tropical Fruit Salad with Chili Lime Vinaigrette, Classic Marinated Lamb Curry, Hot and Sour Chickpeas, and Salted Yogurt Lassi with Cumin. I will also…
Deepa’s Secrets Cookbook Review and General Joseph’s Five-Star Chicken Batons
Deepa’s Secrets: Slow Carb New Indian Cuisine, written by Deepa Thomas, incorporates Indian flavors with Western time-saving cooking techniques in a variety of slow carb and gut-healing recipes. Highlights include Tomato Rasam, Sweet and Spicy Mango Salad, Smashed Chickpea and Toasted Peanut Cakes, Aviel, Keema Spicy Beef, and Dilled Masala Crab Cakes. I am also…
Regional Indian Cooking Review and Tali Murghi (Fried Chicken)
Regional Indian Cooking: Simple and Healthy Ayurvedic Recipes, written by Ajoy Joshi and Alison Roberts, highlights the five main regions of India in 120 easy-to-follow dishes. I am sharing a recipe for Tali Murghi (Fried Chicken) and other specialties found in the book include Phanthar Jhole (Bengali-Style Lamb with Coconut) from East India, Murgh Khubani…
Vibrant India Cookbook Review and Jolada Palya (Stir-Fried Corn with Basil and Leeks)
Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, written by Chitra Agrawal, features the light and fresh, bold and complex flavors of South Indian home cooking. In addition to being vegetarian, a large portion of the recipes are also vegan and gluten-free or can be easily adapted for restrictions and personal tastes. Highlights include…
The Cafe Spice Cookbook Review and Paneer Cheese
The Cafe Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals, written by Hari Nayak, features a variety of all-natural and flavorful recipes inspired by the line of Café Spice “grab n’ go” Indian meals. Highlights include Alsande Batate Poriyal (Spicy Long Beans and Potato Stir-Fry), Parsi Machhi (Bombay Green Fish), Murg Tikka…
India! Cookbook Review and Paneer Korma
India!: Recipes from the Bollywood Kitchen, written by Sandra Salmandjee, features over 60 diverse dishes from the cuisine of India. Well-known favorites such as Murgh Tandoori (Tandoori Chicken), Palak Paneer (Spinach with Paneer), Gulab Jamun (Fritters with Syrup), Mango Lassi, and Aloo Samosa (Vegetable Samosas) accompany the less common but still delicious Masala Salad Papad…
#FoodieExtravaganza Lemonade: Shikanji (Indian Spiced Lemonade)
I am sharing a refreshing Shikanji for this month’s #FoodieExtravaganza Lemonade theme! What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? The host for the month (this time it is Lauren of Sew You Think You Can Cook!) looks at The Nibble and pick…
Wrapped Cookbook Review and Paratha Egg Sandwich
Wrapped: Crêpes, Wraps, and Rolls from Around the World, written by Gaitri Pagrach-Chandra, highlights savory and sweet filled dishes from a variety of cultures including Bulgogi from Korea, Satay Lilit Ayam (Ground Chicken Satay) from Bali, Middle Eastern Lamb Shawarma, Jamaican Beef Patties, Galician Tuna Pie, Banh Xeo (Sizzling Rice Cakes) from Vietnam, Crêpes Suzette from France, and…
From India Cookbook Review and Mishti Dohi (Indian Baked Sweet Yogurt Cream)
From India: Food, Family & Tradition, written by husband and wife Kumar and Suba Mahadevan, is filled with over 100 modern and authentic recipes highlighting Indian regional cuisine. This book is absolutely gorgeous, from the canvas hardcover to the striking and colorful photographs of intricately plated dishes. I love that Kumar and Suba added their stories and family…
Palak Paneer (Indian Spinach with Cheese)
Palak Paneer is a Punjabi (North Indian) curry that is made by coating lightly fried pieces of paneer in a spiced spinach sauce. It is most popular during the winter when spinach is abundant. The spices used vary based on family and region. This particular recipe uses bay leaves, cinnamon, cardamom, cloves, chili powder, and cumin….
