Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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Walk the streets of Ahmedabad or Rajkot and you’ll come across simple but heavenly potato curries cooked with garlic, mustard seeds, and tomatoes. Or sweet corn cooked in a deeply savory sauce of ground peanuts and yogurt and eggplants that have been smoked over red coals until they become deeply mysterious and creamy. This is the best cookbook I've ever used. Recipes are all excellent, easy to follow and adapt to available ingredients. Has introduced me to loads of new ideas.

Meera Sodha’s irresistible curry recipes - The Happy Foodie Meera Sodha’s irresistible curry recipes - The Happy Foodie

The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times Although Gujarat in particular is famous for this, a similar story exists all across India. For hundreds of millions of people in India, vegetarianism is not a choice but a way of life. What I thought:Hara Bara kebabs are so easy to make with common ingredients and taste super delicious. All ingredients can be found in a local supermarket. But my aim with this book is not to preach or to write only for vegetarians: it is to inspire you to cook a different, fresher, vegetable-led type of Indian food. To honor the seasons and what grows in our fields, and also to celebrate the way that hundreds of millions of Indians eat, and the Gujarati way of thinking. Meanwhile, put 2 tablespoons of oil into a large lidded frying pan over a medium heat and, when hot, add the mustard seeds. When they pop, add the chillies and onion. Cook for 12 minutes, until the onion is soft and golden, then add the garlic. Cook for another couple of minutes, then add the beans and stir to mix together. Add the tomatoes and cook for a few more minutes until soft and jammy around the edges.

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Fresh India by Meera Sodha | Goodreads

A great cookbook with such a wide variety of traditional Indian dishes which you won’t find at your local takeaway.To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Meera Sodha has made turmeric lattes and a type of mithai (Indian sweet). Rather apologetically, she notes that while things may seem to have gone a bit hipster cafe when we meet in her east London kitchen, both are old Indian recipes. She’d grown up drinking “golden milk” as a cure-all (though health claims on its behalf remain unproven, she hastens to add), and had been busy developing her own spice blend including turmeric, cinnamon and pepper. The sweets are khajur pak – traditionally made by heating dates and nuts, likely cashews, in a pan on the stove, but she blitzed them in a food processor before rolling them into balls and dusting with pistachio and cocoa. “And I added pecans because … well, who doesn’t love pecans?” This pursuit of flavour over tradition has contributed to the success of Fresh India, this year’s winner of Best New Cookbook. Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt. Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes. Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you. So if you need to make a last minute meal for an unexpected guest or you’re learning how to cook then this is a perfect, flavoursome recipe with very little room for error.