Reddit Reddit reviews Complete Book of Indian Cooking: 350 Recipes from the Regions of India

We found 3 Reddit comments about Complete Book of Indian Cooking: 350 Recipes from the Regions of India. Here are the top ones, ranked by their Reddit score.

Cookbooks, Food & Wine
Books
Cooking Education & Reference
Cooking, Food & Wine Reference
Complete Book of Indian Cooking: 350 Recipes from the Regions of India
Robert Rose
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3 Reddit comments about Complete Book of Indian Cooking: 350 Recipes from the Regions of India:

u/gspm · 6 pointsr/food

I dropped the Chana Masala recipe in /r/IndianFood. Pretty much my favourite Indian dish in the home rotation.

The basmati was pretty basic, with coconut milk subbing for half the water, and using brown basmati to make it healthier (cooking time and water demand both increase).

Chicken korma was lousy. Had a jar of korma in the pantry that I picked up in a moment of "I wanna make Indian but going full on and making 5 dishes at once is a pain so I'll grab this to cut some corners". Made it to get it out of the pantry, and man, first time I have tried a non-curry paste packaged Indian food in my cooking in years and it was so unflavourful. Never again!

For the Okra, here is a scaled down recipe from Suneeta Vaswani's Complete Book on Indian Cooking. The original recipe calls for 2 lbs of okra for 8 servings, I used half a pound and made enough for four side servings (doing the math, to me 2 lbs of okra would make 16 servings). The fresh green chili made it the spiciest thing on the table.

Sindhi-Styl Okra in Green Masala


1 cup cilantro leaves

1/2 cup chopped onions

1 green chili (eg serrano) cut into pieces

1/4 inch of peeled gingeroot (protip, freeze the ginger, shave it with a microplane, forget peeling it, making melty ginger dust)

3 cloves garlic

1 tbsp oil

1/2 cup chopped tomatoes

1/2 tsp corriander powder

salt to taste

1/8 tsp cayenne (whatever, eyeball a bit)

1/8 tsp turmeric (whatever, eyeball a bit)

1/2 lb okra (250 g), tops and ends trimmed

1/2 a medium potato any variety, peeled and sliced 1/4 inch thick

  1. Food processorify the cilantro, onions, chiles, ginger and garlic until smooth.

  2. Saute the cilantro puree in the oil in a saucepan over medium heat for 6 to 8 min, until the puree stars to dry a little.

  3. Add tomatoes, corriander, salt, cayenne and turmeric and mix well. Cover with a tight fitting fild and cook over low heat until tomatoes are soft enough to be mashed with the back of a spoon (about 10 minutes)

  4. Stir in about 1/3 cup of water. Cover and bring to a boil.

  5. Add okra and potatoes to the "masala" and mix gently. Cover and simmer until vegetables are cooked, 12 to 15 minutes. Add a little hot water if vegetables are not tender and the masala dries out. You should end up with a thick masala cover the veggies.


        • The leftovers made a second appearance a couple of days later with a fresh Aloo Chaat (spicy fried potatoes in a mint chutney) and a fresh red lentil dal.
u/raspberry_swirl116 · 1 pointr/IndianFood

Complete Book of Indian Cooking: 350 Recipes from the Regions of India by Suneeta Vaswani:

http://www.amazon.com/Complete-Book-Indian-Cooking-Recipes/dp/0778801705/ref=la_B0034OXJZC_1_1?s=books&ie=UTF8&qid=1464899978&sr=1-1

Her book Easy Indian Cooking is also good.

u/weltburger · 1 pointr/AskCulinary

This is vegetarian and does the no-onion and no-garlic thing, but it's quite big and covers a lot of material - a good starting point. It really teaches a lot about the what and the whys of Indian food. It was written by the (American) personal cook of the Hare Krishna founder, she followed him around all over India when he travelled there, learning recipes from his hosts.