The introduction proclaims this as a book “about discovering a casual attitude towards Indian cookery”, and that some of the recipes have been “distilled and pared back for busy modern cooks.” I would say that this is a book for a fairly experienced cook – that is, someone who won’t be put off by making their own simmer sauce or following a few steps – but who has never cooked much Indian food. Which pretty much means me.
Paneer: yes, ok, I made paneer. I had a litre of milk nearing its use-by and I didn’t want to waste it, so I thought I’d experiment, ok? I don’t imagine I’ll be doing this every time I want paneer but it’s nice to know I COULD. It was easy, and the instructions (except for that confusing ‘do I turn off the heat when it’s 80C or after I’ve added the acid??’ question) were easy to follow.
Charred Broccoli with Chilli and Fennel: the fennel is fennel seeds, and the garnish is what really makes this – toasted coconut, pomegranate seed and coriander! Broccoli and coconut is amazing! Also the mustard and fennel seeds were nice with it too. Continue reading “Indian Made Easy: the recipes”