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Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less.
Book Description
Madhur Jaffrey, the world's foremost authority on Indian cooking, shows both expert and novice cooks how to create an enticing Indian meal in just a few quick steps-and all in under 30 minutes. In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete with delectable menu suggestions for both casual family dining and elegant entertaining, filled with helpful notes on creating a well stocked pantry, and illustrated with gorgeous, full color photographs, Madhur Jaffrey's Quick and Easy Indian Cookinghelps make the fabulous flavors of India a satisfying part of any cook's everyday repertoire.
Customer Reviews:
Quick! Easy!! and Delicious!!!.......2007-08-26
I am an Indian and a big fan of cookbooks - both as a coffee-table collection and for actual cooking. This book has some interesting recipes, some better than the others. The few that we have tried out so far were really good and I can think of quite a few more that look tempting from the description. Most of them seem to be "quick and easy" as the author suggests; even though some of them may call for a relatively high number of ingredients. Having said that, most Indian entrees do require a lot of ingredients. My only complaint is the lack of attractive pictures. There are a few, but not nearly enough. I am a visual person and a few more colored pictures would make this a great coffee-table addition!
Great, easy introduction to Indian cooking.......2006-10-09
I've used this book for several years--at least once a week. It's a good introduction to Indian cooking and, with the use of the pressure cooker, it's easy to make a tasty recipe when you don't get home until 6 pm. Once you're used to these recipes, you can adapt those in some of her other books (and recipes by other people) for the pressure cooker. My one warning -- in my experience you need a LOT less liquid in the pressure cooker for some of the recipes. Experiment to see what works for you.
Easy Recipes, not so Authentic.......2006-07-30
I'm a huge fan of Madhur Jaffrey's show and her restaurants. Her style is to add an American flair to Indian cooking. While her recipes are fun and easy, they aren't pure authentic indian meals. They are, however, still interesting and tasty....just don't go to India expecting to see these items on a menu!
Great cookbook! Make it your first one........2006-05-17
Great cookbook for the beginning Indian cook. Everything I've made has come out tasty according to my Indian son-in-law. Good explanations for ingredients and preparation steps. Also a nice variety of dishes.
No zero stars rating.......2006-03-22
I was very disappointed with this book. The food made for the recipes listed are terrible (and I tried at least six) and taste nothing like what you would expect either from a good Indian restaurant, or a home cooked meal in an Indian household. Many of the ingredients are difficult to obtain - and who cooks with a pressure cooker these days anyway? Don't waste your money!
Book Description
Indian in 6 dispels the myth that Indian cooking is complicated and time-consuming. With just 6 ingredients you can create tasty food in a matter of minutes.
Customer Reviews:
Wonderful Book.......2007-01-09
Recipes are easy to follow and just as easy to make. Gave it to my husband as a Christmas gift and he loved it, since he does most of the cooking anyway.
Indian in 6 gets a one from me. Here's why...........2006-07-24
I am not the most perfect person in the world but I believe in integrity. If you say that a book is whatever it is, that is what I expect and why I spent my money for it. This book is a dissappointment because the title is misleading...in fact, the whole premise of the book is untruthful. The book raves about the fact that it has no less than 100 recipes that have SIX ingredients or less. The truth is that the vast majority of recipes have 8 ingredients or MORE. I tried very hard to reconcile the title with what I was seeing. I thought to myself, "Well, it's an interesting book...a beautiful book...the recipes are nice..." I also tried to examine the recipes for some reason as to why most of the recipes were more than 6 ingredients. "Maybe she doesn't consider salt an ingredient....maybe she only means spices." No dice.
What I realized is that I'd purchased a book that was deceitfully misguiding me into believing that I would be able to produce Indian dishes in 6 ingredients or less than blatantly defied it's own premise.
As for the actual content, I think the book is nice enough although there are better books with better recipes, more variety of recipes and greater variety of options within each recipe catagory. I already several books on Indian cooking that far exceed the quality, both in design and content, of this book and there are others that I have not yet purchased but reviewed that are better still. Therefore, my only reason for buying it is the reason I will be returning it. I bought Indian in 6 because the book promised 100 or so recipes with 6 ingredients or less. To date, I have only found 5 recipes (although there may be more) that meet this claim and I feel betrayed. So back it goes. Very simply.
Nice book for the shelf.......2006-02-01
Ttile of the book is "Indian in 6-100 irrestible recipes that use 6 ingredients or less". Most recipes require more than 6 ingredients and for me living in the northeast -most of the unusual ingredients are impossible to find. Saw author on morning TV news show promoting book and she cooked a delciious vegitarian chickpea dish. I cannot find that recipe in the book. Aside-the book is beautiful and will look nice on my shelf. I will try the vegetarian lentil dishes-they look good.
Book Description
The Spice Is Right is a down-to-earth Indian cookbook for the time-squeezed, health-conscious home cook. The book highlights more than 150 simple, healthful versions of traditional Indian dishes as well as Western dishes with an Indian twist. The book is organized into menus, with takes the guesswork out of planning an Indian meal. If you'sre a fan of the cyber-food world, The Spice Is Right has all the right links to interesting food sites and markets on the Internet.
Customer Reviews:
It's All About the Spice.......2006-10-13
The Spice is Right is one of my favorite cookbooks and I have scores of Indian cookbooks, as I'm sort of a gourmet chef. I wrote a cooking column for a sailing magazine for a couple years and one of my favorite articles was my "Two Ways to Tandoori" which you can read in one of my "Amazon So You'd Like to Guides," if you want. Tandoori chicken is just delicious. Anyway, while I was making the guide, I listed fifty cookbooks from my collection. I have more. I know, I know, one would think a couple books would be enough, but it's sort of an obsession with me, making food taste great and I just love to see how others have done it.
While I was doing the guide, I pulled out all my Indian Cookbooks, had them all stacked around me. Then I decided to pull out all the ones I didn't think I could live without. It came to an even dozen and The Spice is Right was one of the books. The recipes are just divine. I've never been to India, been a lot of places, but never there. Delhi, Bombay, Ganges, names that just ring with adventure. I imagine I'm there every time I cook up something Indian. I can feel the smells as they wrap their delicious flavors all around the kitchen, or galley, if I'm cooking on board the sailboat my husband Dub and I live on half the year. You won't go wrong with this book. Check it out. Check out my other eleven too. Cook up something from India tonight, taste the adventure.
Review submitted by Captain Katie Osborne
Practical, easy, and delicious recipes.......2006-03-21
I use this book often for several reasons. First and foremost, the recipes taste great! Secondly, and nearly as important, is that they don't require an inordinate amount of time to prepare -- the recipes are streamlined more than in other cookbooks. Third, I like the writing style and the author's practical serving suggestions and food combinations. I am not Indian and therefore I don't dare speak to the "authenticity" of the recipes, but frankly I don't think it matters, either. The point is that these recipes taste good and they'll remind you of your favorite Indian restaurant's cuisine, but they're do-able in your own home.
Not a good indian cookbook.......2006-03-21
I am indian and eat indian food all the time, so I was looking for a good cookbook to learn some new recipes. This is not a book for people who want to learn to cook traditional indian dishes, most of the recipes are made up by the author and are very far versions of the traditional indian dishes.
Exotic Weeknight Cooking.......2005-12-16
I can't look through this book without finding something new I want to make. There are no pictures, but the recipes are simple, interesting, fast, healthy and taste good. It's perfect for those Monday nights when you don't have a lot of time or energy, but want something more interesting than meatloaf. And for most recipes--if you're afraid of spicy food--just leave out the chili powder.
A lot of recipes do require exotic ingredients. Many can be found in Whole Foods, but not all. You won't be able to replicate the food from your favorite Indian restaurant, but the flavour profile is similar. I highly recommend the Kulfi, and the Indian Mashed potato salad. I also really really liked the curry leaf spice rub sandwhiches.
Great cookbook for the twenty-somethings!.......2004-03-12
As an Indian American brought up here, it's a wonderful resource to have in my young kitchen! This is a great gift to buy any twenty-something. A great graduation, housewarming, or just any-day gift! Thanks Monica for demystifying Indian cooking tastily!
Customer Reviews:
An excellent and thorough introduction to quintessential Indian cooking - with easy, failproof recipes.......2007-09-13
Cooking the Indian Way is simply the best introduction to Indian cooking for the novice.
A nice bonus: an easy way to plan and serve well-coordinated dinners which include both vegetarian and non-vegetarian options.
This delightful little gem will teach you how to make complete Indian dinners, including savory Indian breads, chutneys, yogurt dips, many vegetarian dishes, plus spicey fish, yogurt chicken, and several other treats. The tips will enable you to quickly discover how to use Indian spices to nice effect in creating your own dishes, including your own tea and signature spice blends.
The recipes in Vijay Madavan's Cooking the Indian Way have been so popular with my family and friends that several recipes now number among their favorites -- the ones which are most often and enthusiastically requested. Be sure to make large portions when you serve these to your guests -- the dishes are quite filling, but you will be astonished at how quickly they will disappear!
This title is one in a series, "Cooking the Easy Way," which our local library features in the juvenile/culture section. Studying cuisine is among the best ways to learn about a culture, and so I've happened to try several from this series with my homeschooled daughter. This is the nicest of the Indian cookbooks we've found, in any section: it includes a nice introduction to the regional differences in Indian cooking, and informative cultural information, as well.
We're so glad to be able to create, at home, many dishes we once spent quite a small fortune on, in expensive restaurants. Thanks to Vijay Madavan, my work as amateur chef is gaining a bit of a reputation!
Book Description
Mridula Baljekar, the rising star of Indian cooking, presents 150 flavorful recipes that will take you from kitchen to table in no time at all.
Customer Reviews:
Real Fast Indian Food by Mridula Baljekar.......2003-11-20
This book is an excellent reference for formal Indian cooking.
It describes classic meals; for instance, Paneer Kabobs with dried prunes, Madras Fish Curry, Kaftas in Lentil Soup and
hundreds of other fine foods/recipes. This book would be
helpful if you were cooking for an Indian guest or family.
It would be useful for chefs and persons desiring to emulate
an international flavor in the recipes presented to guests.
Some new combinations and flavors.......2003-06-26
Positives: The recipes are very descriptively named, so one can
really get seduced into trying out a recipe! No extra-long list of ingredients.
She introduces common ingredients found in the american markets, that are not usually used in Indian cooking to create some interesting combinations.Ex: Brocolli and Red pepper raita,
Tuna burgers,Dill rice , Salmon in creamy sauce etc.
There is a section for microwave cooking.Lots of salads and veggie dishes that are totally new to indian food lovers are in here..
Drawback: Absolutely no pictures..so first time cooks and new Indian cooks, might not be happy.
It isn't fast cooking..but its cooking that's well worth the time. Preparing curry sauces beforehand is what makes her concept of cooking "fast" work.
However, I like to create a smaller version of her sauces and use it immediately. The madras curry sauce is great..makes your food look and taste like those served at the Indian restaurants..
Book Description
Ties in with current healthy eating movements within the Asian community.
Customer Reviews:
A Great first book for Indian cooking.......2006-03-02
Some great recipes like Pilau Rice (with sesame seeds) and Cod in Tomato sauce. Quite frankly I don't think about the 'healthy' style of cooking because the end result is a very nice meal. Pictures are great, menus are easy to follow and almost all ingredients are available. I use it all the time.
Its okay........2002-01-04
If you're into non-traditional Indian cooking, as in you like trying new and creative things that are Indian-style but are not the typical Indian dishes, you will like this. There are more non-traditional recipies than traditional ones. So probably not the best book for someone who just wants to know how to cook the main Indian dishes. The healthy part is great. Every recipie has a nutrition guide with how many calories, fat grams etc. there are per serving. There are not pictures to accompany every dish, just a few of them. The reason for 3 stars is I wish they indicated somewhere that the dishes are not the typical Indian ones...
Shehzad Husain elevates Indian cuisine to a new level........2001-05-25
Healthy Indian Cooking is a truly excellent book. A fresh approach to Indian cuisine, by using traditional ingredients in a modern, sophisticated way. The "Healthy" part is achieved by substituting clarified butter (Ghee) with vegetable oils, replacing heavy cheeses with Fromage Blanc (a sort of ricotta and cottage cheese combo), and specifying low fat choices wherever commercially available.
A particular favorite recipe is Shrimp Dopiazza. Shehzad Husain takes an interesting approach to the idea of using "two onions" (as in dopiazza). Rather than Caramelize one batch of onions and cooking the second batch until opaque, she adds onion seed to golden fried onions. Other clever twists abound in the book.
The Baked Stuffed Tomatoes is another interesting dish. Again using traditional ingredients such as peas, cauliflower and panir (a light, firm Indian cheese), along with cumin, coriander, turmeric and chili powder to create an interesting and not-too-spicy mingle of flavours.
Almost all of the dishes are pictured with beautiful photographs by James Murphy. It's really useful to see how you can present these meals, raising the humble ingredients to a new level.
This book is a must have.
Not traditional Indo/Pak cooking -- but good!.......2000-06-07
This is not a cookbook on traditional Indo/Pak cooking. It is a blend of the tradtional tastes and the modern or western way of cooking. From a western perspective I always thought Indo/Pak food was "over cooked" leaching out the vitamins and minerals from vegetables and such. (This is the source of some argument between my mother-in-law and myself -- she feels I under cook food).
Shehzad Husain attempts to mix the best of both worlds and I think she does this very well. She gives a good idea of what a typical Indo/Pak meal consists of... but generally I just make one or two dishes and serve with saffron rice (mix) to bend to our busy schedules.
Two of my favorite recipes are the "Ginger and Lemon Chicken" and the "Hot and Spicy Chicken Stir-Fry with Sesame".
The amount of spices in recipes are also for western taste buds -- There are also more vegetable recipes than I've found in Indo/Paki non-vegetarian cookbooks. There aren't any pork recipes in this book, which suits us well.
Book Description
Savory Indian recipes.
Indian cooking is exhilarating and exotic -- and now it's easier than ever. Although Indian dishes are richly flavored, they need not be complicated to create in an American kitchen.
Easy Indian Cooking features 125 recipes that are easy for beginners and appeal to experienced home cooks. The authentic flavor of these easy-to-prepare recipes will delight and amaze.
Vaswani's repertoire of exciting and inspired recipes ranges from classic recipes from North and South India to favorites from her family and friends. Each one is adapted for North American home cooking.
Following the recipes in this book, any cook can create delicious dishes such as:
- Masala Coated Baked Chicken
- Pork Vindaloo
- Curried Spinach and Cheese (Saag Panir)
- Cardamon Scented Lamb
- Basmati Rice Layered with Fragrant Chicken
- Tandoori Shrimp
In keeping with traditional Indian cooking, Vaswani includes a significant number of vegetarian dishes. She also shares insightful cooking tips and her wealth of Indian cooking techniques. In addition, there are suggestions about where to find ingredients and spices and, if necessary, substitutions. Exploring the wonderful world of Indian cuisine has never been easier.
Easy Indian Cooking is the perfect place to start.
Customer Reviews:
Not so easy.......2007-06-23
My fiance and I are capable in the kitchen. We've tried two recipes out of this book. Here are our thoughts.
First, finding a recipe is not so easy in this book. There are not many pictures, so when we're sitting around with tummies grumbling, we have a hard time choosing. There are no high-level descriptions either.
The first time we picked a recipe, it was a curry chicken. We had to drive around to different stores to find all the spices we needed. We live in San Jose, CA, and we have access to Indian grocery stores. So, we're probably in better position to get these than most would be. Also, many of these spices are pricy.
After we tracked down all the ingredients, we faithfully followed the recipe. The result: bland and dry chicken. The chicken did not pick up much flavor at all! The curry was OK, but the chicken ruined the meal.
Our second attempt was another chicken dish. This one called for thighs, so we were hopeful that they would be juicier and absorb more flavor. They did. The dish was pretty good, but not as flavorful as we would expect from an Indian meal. Maybe we just need to double up on the amount of spice. We held back on some of the water since it seemed like it might be too watery. Despite that effort, it was still very watery.
A good intro.......2006-06-20
This is my first Indian cookbook. I like this cookbook a lot because, as others have stated, it's very well laid out and has clear instructions. There are also helpful pages on spices, other ingredients, techniques, etc. I like most of the recipes I have made out of it. However, I don't feel like they have ever quite tasted like the Indian food I get in American restaurants - it doesn't seem quite as good to me. Maybe this is because she has made them low-fat, or they are actually more authentic than restaurants, or she has simplified the ingredients (although I still find the recipes time-consuming, like 1-2 hours each). So I'm still on the lookout for an Indian cookbook that duplicates that (expensive) restaurant experience.
Easy, and flavorful, Indian Cooking.......2006-02-26
The book provides all the information needed for a novice to cook and enjoy authentic Indian cooking. Common substitutions for ethnic ingredients are very helpful. The photography is more than adequate, and evocative. I have enjoyed learning more about foods that I enjoy, and a culture different from mine. I recommend this cookbook to anyone who enjoys Indian food and cooking.
Finally Indian Cooking for today's schedule.......2005-09-09
I love to plan, prepare and eat Indian food but let's face it, cooking several dishes each requiring many different spices and lengthy preparation isn't often workable in our lives today. This book has made my joy of cooking Indian dishes renewed!
great recipes!.......2004-11-26
This cookbook has many of the traditional flavors I was looking for. Having never cooked Indian before, I appreciated the clear directions, and listing of spices, foods, and terms used in indian cooking. I use this book the most out of my four Indian cookbooks.
Average customer rating:
- best $15 spent, if you like to cook, and enjoy Thai food, etc.
- THE BEST book in my kitchen
- Great book with simple, straightforward recipes
- Southern Girl in Colorado
- Culinary diversity and ethnic meal-time authenticity
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From Bangkok to Bali in 30 Minutes: 165 Fast and Easy Recipes with the Lush, Tropical Flavors of Southeast Asia and the South Seas Islands
Therese Volpe Laursen
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
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General
| Quick & Easy
| Cooking, Food & Wine
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General
| Asian
| Regional & International
| Cooking, Food & Wine
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Pacific Rim
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Caribbean & West Indian
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Similar Items:
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Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali
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The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon
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Tropical Asian Cooking: Exotic Flavors from Equatorial Asia
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True Thai: The Modern Art of Thai Cooking
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Blue Ginger: East Meets West Cooking with Ming Tsai
ASIN: 1558322353 |
Book Description
The authors present 165 fabulous recipes that use ingredients now found in supermarkets everywhere to create home-cooked southeast Asian meals in less than half an hour.
Customer Reviews:
best $15 spent, if you like to cook, and enjoy Thai food, etc........2007-09-05
Have you ever purchased a colorful asian cook book from the discount bin at the local bookstore, to find it's all pretty photos, but otherwise filled with aimless, unremarkable yet needlessly complicated or unclear recipes? I have.. to the point that most of my cooking involves going online, to find at least 3 recipes for whatever I have in mind that evening, and to use the best parts of each found recipe to come up with my own.. Well, I need to do so no more so far as Southeast Asia is concerned, thanks to the Laursens wonderful, concise, yet roomy-enough-to-allow-me-to-experiment recipes. As my wife knows, i HATE following recipes, as most 'exotic' recipes usually call for at least ONE vital mystery ingredient I will never stock, so I usually end up chucking the recipe and instead blaze thru my own rebellious trail. Well, the Laursens allow me the breathing room to make substitutions, letting me know which ingredients are key, and why, and how to make do when you don't have them all, and it's all very reassuring, aiming primarily at providing a basic, straightforward foundation for south east Asian cooking. Food the locals eat, yet with just the right amount of westernization, this book was written for me.. No wild look-at-me recipes that you will either make once and never again or not dare to make at all.... I was such a geek I took the book to my local asian supermarket and was found in the sauces/spices aisle thumbing thru pages to make sure I knew which soy sauces/fish sauces/chilli pastes to weed thru... Enough of my quirks.. the recipes? I've had this book but two days, and have made 2 meals, that will make my local thai/vietnamese restaurants sadly miss a good chunk of my business, as they came out flawless; amazingly so, given the simplicity and conciseness of the recipes...Again, best $15 spent.
THE BEST book in my kitchen.......2007-03-13
I have savored so many recipes from this book. I absolutely amaze my dinner guests with the recipes!
Great book with simple, straightforward recipes.......2006-10-18
I find myself reaching for this book quite a bit. I've made quite a few recipes from here with great success; the flavors are fresh, bright and bold, and many of the recipes are inherently healthy. There's great stuff here for weeknight meals, but some of them are still nice enough for casual company dinners. This is not an entirely authentic cookbook, but it's still all very tasty. If you don't have an Asian market locally (or large Asian section at your local mega-mart) you might find some of the ingredients hard to source, although that's not a problem for me being in the Seattle metropolitan area. Make sure you try their recipe for Saigon cinnamon ice cream - it's foolproof and to die for.
Southern Girl in Colorado.......2006-03-30
This book is fantastic. It is practicle and easy to use. It convinced me to make my first attempt at homemade Thai and it was contagious. Our friends loved the recipes (they usually eat Mexican) and now love thai dishes. I need MORE receipes, please do another cookbook, and thanks!
Culinary diversity and ethnic meal-time authenticity.......2004-06-06
From Bangkok To Bali In 30 Minutes: 175 Fast And Easy Recipes With The Lush, Tropical Flavors Of Southeast Asia is the collaborative effort of Theresa Volpe Laursen and Byron Laursen. This exciting compilation of exotic dishes ranges from Vietnamese-Style Iced Coffee; Balinese Star Fruit, Papaya, and Pink Grapefruit Salad with Avocado Dressing; and Fried Spring Rolls Filipino Style; to Bangkok-to-Bali Burgers with Grilled Onions; Laotian-Style Stir-Fried Shrimp with Crispy Lemon Grass; and Filipino-Style Potatoes Adobo. Exceptionally "kitchen cook friendly", From Bangkok To Bali In 30 Minutes is especially recommended for both its culinary diversity and ethnic meal-time authenticity.
Average customer rating:
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Indian Home Cooking: Quick, Easy, Delicious Recipes to Make
Jan Purser , and
Ajoy Joshi
Manufacturer: Periplus Editions
ProductGroup: Book
Binding: Hardcover
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Indian
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ASIN: 0794650139 |
Average customer rating:
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Indian Recipies Under 30 Minutes
Master Chefs of India
Manufacturer: Roli Books
ProductGroup: Book
Binding: Hardcover
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All 4-for-3 Deals
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ASIN: 8174363505 |
Book Description
Unlike any other cookbook because it teaches the art of cooking a tasty and delectable dish in less than half-an-hour, this goldmine of instructions--with 70 recipes--creates not just authentic flavors from all regions of India, but also cuts down cooking time without compromising on the taste.
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Madhur Jaffrey Indian Cooking
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