Everyday Indian by Bal Arneson
This exciting new cookbook introduces a modern concept in Indian cuisine-it can be simple, quick and delicious. With most of the healthy recipes in Everyday Indian: 100 Fast, Fresh, and Healthy Recipes ready in less than 25 minutes, Bal Arneson proves that Indian cooking doesn’t have to be complicated. Her recipes use everyday spices and common techniques to create simply mouth-watering dishes that the novice cook and experienced home chef alike can whip up at home. Everyday Indian: 100 Fast, Fresh, and Healthy Recipes also offers low-fat options for the health conscious without ever compromising taste. Indian food is simple, quick and delicious with dishes like: Sal’s no-butter chicken. Baked samosas. Whole wheat naan bread. Tandoori halibut patties. New York steak with fennel seeds and ginger potatoes.
If you like Indian food, like cooking quick and easy, and are also health conscious, this is the book for you.
Most of the ingredients are fairly easy to find, and most of the recipes use more spices than anything else.
The contents are:
Bread, Sauces & Chutney
Finger Foods & Snacks
Salads & Dressings
Chicken, Seafood & Meat Dishes
Drinks & Desserts
There are author thoughts for each recipe which give you a look into the private life of the author, and the photos are great.
I think this would be a great cookbook to add to your collection.
I haven’t made any of the recipes yet, but the one I want to try first is Kidney Bean and Yam Stew with Oranges. Why? Because even though I love kidney beans, yams & oranges, I would have never thought to put them together and I want to see if it’s any good. I’ll post the recipe whenever I get it made.
If you try it, let me know what you thought.
Here’s the recipe:
Kidney Bean & Yam Stew with Cubed Oranges
2 Tablespoons Grapeseed Oil
2 Tablespoons Finely Chopped Ginger
2 Tablespoons Finely Chopped Garlic
1 Teaspoon Fenugreek Seeds
2 Tablespoons Cumin Seeds
2 Tablespoons Garam Masala
2 Bay Leaves
1 Teaspoon Dried Oregano
1 Teaspoon Rosemary, Dried or Fresh
1 Teaspoon Ground Turmeric
1 Teaspoon Salt
14oz Can Crushed Tomatoes
2 Cups Cubed Yams
1 Cup Water
14oz Can Kidney Beans, drained
2 Cups Cubed Oranges
Place the oil, ginger, garlic and fenugreek seeds in a big pot over medium-high heat and cook for 2 minutes.
Add the cumin, garam masala, bay leaves, oregano, rosemary, turmeric and salt and cook for 2 minutes.
Add the tomatoes, yams and water, increase the heat to high and bring to a boil.
Reduce the heat to a simmer and cook for 7-9 minutes.
Add the kidney beans and oranges and cook for 1 minute.
Turn off the heat and cover with a lid for 10 minutes before serving.