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Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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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. I have also made the coriander chutney from this book, and it's delicious, so I'm sure this curry would only be improved with the homemade chutney. Dried the tofu on paper towels for about an hour, then fried until starting to get brown and crispy.

Our end product differed significantly from the recipe’s photograph, with ours being a much more ‘wet’ curry. My favorites are the ubiquitous samosas (see here); the chili paneer (see here), which I first encountered near my grandparents' home in Leicester; and the corn on the cob (see here), which our family has eaten in the same way in Uganda, in India, and in Lincolnshire, where it grows as tall as me. Here's three tips: Mum's chicken curry (easy and delicious), Bombay eggs (wow a really surprising one-pot brunch, delicious!Dip your dough ball into the bowl of flour and roll into a circle roughly 4 inches in diameter (the size of a bottom of a mug).

This is becoming a firm favourite, I often serve this with the oven roasted chicken tikka which is an amazing combination. A great recipe book, easy instructions and explanation, loads of additional information, its like having Meera in the kitchen with you. I made as written except I didn't have the red chilies and I substituted brown mustard seeds for the black seeds she references in the introduction. I cut up some potatoes, tossed them with a spoon of the tamarind mix and gave them a 15minute head start. I didn't really get the point of the parchment paper wrap other than to replace the flavor-providing banana leaf traditionally used.

Agree that these are delicious (although they are definitely best when fresh and don't reheat very well).

I did cook the sauce much longer than the recipe - about 2 1/2 hours (very low simmer) with cover on and found it perfectly cooked.I loved this as a dal to add to my regular rotation, and look forward to having the leftovers for lunch, but my family objected to the balance of flavors — too much tomato and lacking the richness of a tarka added at the end of cooking. After reading the reviews and tasting the curry, I thought I would also add some fried green chillies as it was so mild, but I made it two days before we got to eat it and by that time it was perfectly spiced and really tasty. Turned the oven up a little to get a bit more of a charred effect on the outside, I would do that again. The kids even wanted an additional bowl of rice just with sauce, which is the true star of this recipe.

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