Instant Indian
11 Jun, 2019

Instant Indian

/ posted in: Book ReviewReading Instant Indian Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot by Rinku Bhattacharya
on October 2, 2018
Pages: 240
Genres: Cooking
Published by Hippocrene Books
Format: Paperback
Source: Book Tour, From author/publisher


Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!

Rinku Bhattacharya -- cookbook author and founder of Spice Chronicles -- has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!

The Instant Pot(R) lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours.
Instant Indian
features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.

With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.

Sample recipes:

Chicken Korma Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs) Goan Pork Ribs Vindaloo No-Knead Naan Kerala Shrimp Curry Parsee Steamed Fish with Coconut-Mint Chutney Cucumber Raita with Homemade (Instant Pot) Yogurt Hakka Noodles Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

Goodreads

I received this book and Spices and Seasons by the same author for book tours.  I got Instant Indian first which sort of ruined me for a lot of the recipes in Spices and Seasons.  In my mind all I was thinking was, “Ok, but can you make it in an Instapot?”

I love Indian food but I don’t get to eat it much anymore.  My husband has developed an allergy to some ingredient in Indian food.  From process of elimination I think it might be fenugeek but the only way to test that is to feed it to him and see what happens.  He only broke out in hives from eating Indian food before but since he has another anaphylactic allergy I’m not inclined to push it.  So, I either need to eat Indian food when he isn’t around or cook it myself for solo meals.

I’ve been having fun making different flavors of rice.  I love making rice in the instapot anyway so getting combination of spices to mix in is an easy way to dress up otherwise simple meals.  

Another recipe I want to try is the version of channa masala that is in here.  I love chickpeas and tomatoes and this simple enough to make on a weeknight after work. 

This book contains full color pictures of every dish.  That’s something I want to see in all cookbooks. 

If you aren’t familiar with the different spices or ingredients used in Indian cooking, there are explanations of the purpose of and helpful hints of sourcing things that you might not already have in your pantry. 

This is a great book for anyone wanting to start making simple Indian dishes at home.

 

Spices and Seasons
23 May, 2019

Spices and Seasons

/ posted in: Book ReviewFoodies ReadReading Spices and Seasons Spices & Seasons: Simple, Sustainable Indian Flavors by Rinku Bhattacharya, Suvir Saran
on May 1, 2014
Pages: 373
Genres: Nonfiction
Published by Hippocrene Books
Format: Hardcover
Source: Book Tour, From author/publisher

Rinku Bhattacharya combines her two great loves--Indian cooking and sustainable living--to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You'll find recipes for tempting fare like "Mango and Goat Cheese Mini Crisps," "Roasted Red Pepper Chutney," "Crisped Okra with Dry Spice Rub," "Smoky Roasted Eggplant and Tomato Puree," and "Red Harvest Masala Cornish Hens," to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

Goodreads

 

This book is more than merely a collection of recipes.  It is a beautiful reference book for anyone interested in Indian cuisine. 

Types of commonly used spices are discussed.  Learn about the types of vegetables and beans that are valued in Indian cooking.  Find out the differences and similarities between regional cuisines.  Chapters are devoted to appetizers, soups, pastas/rice, vegetables, and meats.  Usually in a book that isn’t strictly vegetarian I feel lucky to find one or two recipes that I would be interested in making.  This book has many that I plan to make.  That almost never happens. 

The book is wonderfully illustrated with full color pictures of each dish.  I appreciate that in a cookbook.  It would be particularly useful if you aren’t familiar enough with Indian cuisine to know what each dish is supposed to look like. 

I was inspired by this book to add some spices especially for Indian cooking to my garden this year.  I have a pot full of mint and am waiting for my cilantro to sprout.  The author uses these herbs most in her cooking.  I look forward to making many of the recipes in here with fresh vegetables from my garden. 

 

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