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

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This vibrant and delicious Coriander Chutney Chicken from Meera’s Made in Indiacookbook is quick and simple to make.

Meera’s introduction is a mere two pages long followed by a photo of her with, I presume, her mother and father (there is no reference to indicate who the companions are) her ‘mother’ has a wonderful homely smile that is so endearing!From traditional recipes to ones that innovatively combine fresh British vegetables with her favourite aromatics, Meera Sodha presents 80 exciting, easy and planet-saving dishes full of flavour and colour. Now the weather is cooling, it is time to cook warming wholesome foods, not just boring (in my opinion) stews with dumplings and the like, something more exciting and adventurous. Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas. Alcune (poche, purtroppo,) sono infallibili, ma con le altre ho incontrato molte difficoltà: tempi di cottura inadeguati, consistenze completamente diverse rispetto alle foto, spesso sabbiose/asciutte, risultati ben distanti da ciò che speravo, nonostante abbia seguito le indicazioni con cura, più volte.

Following her bestselling Made in India , Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones that use seasonal British ingredients. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings. a collection of recipes harvested from her Gujarati-British family and drawing on the rich vegetarian tradition of India . These days we expect to dip into any cookbook, from Korean food to Georgian, and be able to cook something perfectly first time around.

Another reviewer commented that ‘The recipes seemed tailored to the UK palate and some are at times odd combinations of ingredients. Yesterday i made the butter masala paneer curry- beautiful lovely flavours, and also the Hill station salad - again lovely vibrant flavours and so simple to make. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. There's no better gift to give or receive than a great cookbook, and this collection of tasty, meat-free Indian dishes is the ultimate present for foodies!

I can't contemplate a life without papadums, samosas, or onion bhajis, so I have created some recipes (here, here, and here) where you don't have to deep-fry.

Then there are those snacks which everyone loves and are irritatingly addictive: beet shami kebabs (here) and Darjeeling momos (here). One of my favourite sauces at my local indian restaurant is madras but I have never managed to successfully recreate at home. A layered dish combining a rich and tender clove and cinnamon lamb curry, sweet caramelised onions and saffron-scented rice, this is a crowd-pleasing dish to make at the weekend. Here she makes an easy curry sauce and teams it with crispy aubergine slices and home-pickled radishes.

Each recipe begins with an introductory note detailing the origin of the recipe, how it was developed and what other recipe(s) will compliment the dish. Consequently, I have refrained from adding any salt at all and let the combination of spices and produce do the talking; so far it has worked. But he may have had his patch for the last thirty years, serving the same thing, like his father before him and possibly even his father before him. These are made with chickpea flour because I prefer the flavor, so don't be surprised if these end up a little thicker than the ones you're used to. To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake.

East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts.