Get Free Ebook Made in India: Recipes from an Indian Family Kitchen, by Meera Sodha

Get Free Ebook Made in India: Recipes from an Indian Family Kitchen, by Meera Sodha

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Made in India: Recipes from an Indian Family Kitchen, by Meera Sodha

Get Free Ebook Made in India: Recipes from an Indian Family Kitchen, by Meera Sodha

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Review

"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“This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by.” ―Yotam Ottolenghi“I want to cook everything in this book.” ―Nigella Lawson"This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. 'An Indian kitchen can be anywhere in the world,' the London-based home cook and 'occasional' chef writes in her introduction. Sodha shows you how to do it with enticing recipes, colorful photographs, travel memories and a healthy dose of humor. Particularly useful are the detailed glossary of ingredients and spices, proposed menus and ideas for leftovers." ―Bill Daley, Chicago Tribune

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About the Author

When not traveling around India, collecting recipes, MEERA SODHA chefs, writes, and lives in London. Made in India is her first cookbook.

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Product details

Hardcover: 320 pages

Publisher: Flatiron Books (September 15, 2015)

Language: English

ISBN-10: 1250071011

ISBN-13: 978-1250071019

Product Dimensions:

7.7 x 1.1 x 10.1 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

150 customer reviews

Amazon Best Sellers Rank:

#8,200 in Books (See Top 100 in Books)

There are so many good reviews here, so I won't repeat the kudos except to say that I bought the book for us at Christmas and lent it to my 90-year-old Italian mother-in-law and she won't give it back. She makes something from it almost every week. I've made the eggplant-cherrytomato curry and followed it to the letter (except for the tsp of sugar!) and it is fantastic--you don't have to precook the eggplant as you do with so many recipes, but be sure to cut it thin, as Meera says. And the curried cauliflower is incredibly delicious, you could eat a panful. Again, do blanch the cauliflower ahead of time. I used the lesser amount of salt and found that to be plenty of salt, btw. I roast cauliflower all the time, but this is the best. Sometimes I cheat and use ground spices instead of grinding the whole ones, but that only means the next time I cook cauliflower I'll do the grinding and it will taste even better. Also make her mama's curried chicken--delicious. Once I get the cookbook back, I'll make more recipes. Actually, I think I'll buy another copy and let her keep it.

Really like this book: the writing is very engaging, the recipes are well explained and we've liked the few we've tried so far. Part of the charm is that the author lives in my native England, and I like those English references. There shouldn't be difficulties for American readers, but you may want to bear in mind that when Ms Sodha refers to 'chili powder', the Mexican chili powder in your cupboard is probably not what she's referring to, as it contains more than powdered chilis. Also, Americans may be puzzled as to why the index contains the entry 'eggplants' under 'A': the reason is clearly that in England these are called 'aubergines', so 'A' was the right place for this until the American editor changed the word without moving the entry! The only other comment I'd add is that canola oil is the go-to oil in this recipe book (as it is in other excellent Indian cookbooks), but I actually don't favour canola oil, since it's highly processed (look up how it's made) and is not the health oil the authors seem to imagine. To the contrary, a better oil is avocado: very healthy and natural, with neutral flavour and a high smoking point. Olive oil has also worked just fine for me as a substitute when avocado oil wasn't available.Update: Have just tried a potato recipe ('Ferrari') which calls for a lidded pan and then doesn't tell you what to do with the lid (if anything). The baffling point, though, was the 'ounce' of cilantro to be added at the end to the cooked seasoned potatoes. An ounce is an awful lot of cilantro, even for those that really like its pungent flavour: it fills my 2-cup pyrex storage bowl. I don't imagine that the author wants you to sprinkle all THAT on less than 1 pound of potatoes. But British cookbook authors often use grams (and metric generally) rather than American measures. Perhaps it was not '1 ounce' in the original English edition. Similarly, the peanuts asked for, while not a lot, are certainly a good deal more than anyone would want for a batch of this size. So sometimes the specific quantities might need to be taken with 'a pinch of salt'.Overall, I love the recipes and the ingredients discussions, as well as all the lovely pictures. This book is a great addition to anyone's cookbook library!

Awesome cookbook!-The recipes tend to use the same set of common ingredients: tomatoes, ginger, garlic, chili powder, ground coriander, etc. Seeing the same ingredients means you don't have to run out to the store every time you make a new dish. This is very convenient. On the other hand, you may suffer from menu-fatigue as many dishes can taste similar, especially the meat dishes.-Most recipes are for serving size of 4 people. However, it's easy to break the recipes in half. Recipes are easier than some other Indian cookbooks I've seen.-The process for cooking the items generally does not require you to have all of the ingredients ready-to-go when you start a recipe. You tend to throw a few ingredients in the pot and cook them for about 10 minutes at a time, and meanwhile you are able to prepare the next batch of ingredients. This cooking process lends itself to a nice pace and rhythm to cooking, and ability reusing prep bowls and utensils as you go.-Some of the menu items you see at American-Indian restaurant is not in this cookbook. Butter Chicken, Rogan Josh, etc.- There are not as many Meat recipes as I would have liked, especially Chicken. Instead, there is a balanced approach with veggies, drinks and dessert options. You will find recipes for fennel ice cream and black pepper ice cream. Although you may be lacking with main courses, there is definitely something for everyone in this book!-Ingredients are easy to find. Nothing too exotic. Indian Spices. Tomato Paste.Kidney Beans. Red Onions. This leads me to think that the recipes must have been adapted for Westerners.-Recipes mostly lack the "creaminess" that I usually find at local Indian restaurants. Maybe there is a lack of cream or coconut milk in the recipes?This cookbook is not a definitive cookbook for all your Indian cooking needs, but rather a great addition (or a great starter book). Without some key American-Indian recipes, it leaves me longing for yet another Indian cookbook. But at the same time, I wouldn't trade this book! It's absolutely great, its just not definitive.

This is exactly what I was hoping for in an Indian cookbook. The recipes are not only easy and, on the whole, healthy, but they all sound wonderful as well. I've made a few already and they're spot on. It's nice to have recipes for things besides chicken tikka masala, korma, etc.

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