5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

The reason is straightforward: with five normal flavors and a couple of fundamental fixings, home cooks can make fifty delectable Indian dishes, as different as they are tasty. Cooking educator Ruta Kahate has picked simple to-discover flavors—coriander, cumin, mustard, cayenne pepper, and turmeric—to make bona fide, open Indian dishes everybody will cherish. Simmered Lamb with Burnt Onions utilizes only two flavors and three stages bringing about a meltingly delicate dish. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share a similar three flavors, however every taste totally unique. Recommended menus offer motivation for whole Indian suppers. For speedy and simple Indian dinners, keep it basic with 5 Spices, 50 Dishes.

About the Author
Ruta Kahate teaches regional Indian cooking from her home-based school in Oakland, California, which has been featured on the Fine Living Network.

Susie Cushner is a Boston-based photographer whose work can be found in many cookbooks, including Martha's Vineyard Table and The New England Table. 

This book is full of incredibly delicious recipes. So easy to follow and everything so far came out delicious.
When my husband saw it, he said: "I don't like Indian food." His attitude changed right after he tried the fist dish I cooked - fish in coconut sauce. He said he never ate fish nearly as good at any of the restaurants (then, of course we live in Vienna and with exception of some Austrian food restaurants, restaurants here sock, so not a high standard to beat, but it was truly scrumptious). In a week that I had the book, I made fish, shrimps, chicken, lamb and vegetables and every single recipe was too good to be true considering how easy it was to make. Also, Viennese supermarkets do not have big variety of foods, but recipes in this book do not call for anything too exotic, so far I was able to find all ingredients without any problems. I also like that the back of the book has conversion table to European measurements. Of course, I have it in other cook books, but it's very convenient to have all in one place.-Mommy

I love Indian food and I often have it for lunch at a nearby
restaurant. My wife has been disappointed in the dishes she
ordered in restaurants over the years. I bought this book based
on the reviews and I haven't been disappointed. I found the book
very clear in its description of the recipes. The photographs
were helpful in selecting the next dish to make. I'm extremely
grateful to the author for demystifying the spices and techniques
used in Indian cooking. -Francois

I always appreciate foods and like Indian dishes a lot. They are very flavorful. However, like most people, I found Indian cuisine very intimating to learn. It is so different from other cuisines and frankly no other cuisines can match Indian foods in term of using spices. For a long time, I had been in this "reluctant" mode. I told myself that one day I will learn to cook Indian and of course this dragged on for a long time -- until this book. The title of this book completely grabbed my attention and the reviews convinced me to buy it.The recipes in this book are easy to follow and the ingredients are easy to find. I have cooked through about 70% of the recipes and many I have repeated 2-3 times. Truly, the five basic spices (grounded turmeric, grounded cayenne, cumin seeds, coriander seeds and mustard seeds) are the stars in this book, and they can help turn out some decent Indian foods. These are not elaborated restaurant Indian dishes. Rather, they are simple Indian home cooks. They are simple and yet tasty. The instructions are easy to follow and personal -- not too wordy but not too dry. What I also like about this book is that there is a wide variety of dishes: vegetables, dals, beef and lamb, chicken and eggs, seafood, salads... . About 1/3rd of the recipes have meats and seafoods. Granted the inclusion of so many meat dishes make this book less authentic, the recipes fit perfectly for most Americans. The photos are beautiful. Unfortunately, only about 2/3rd of the dishes have photos. Finally, I agree with some of the critics. The book is not well-bounded. Mine also fell apart in less than 6 months of use. Fortunately, the pages stick to each other well. It is the attachment to the book cover that is weak. This is an easy fix with a simple glue. -Richard Wolf Wong

Download Cooking Ebook 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices | 20 Mb | Pages 171 | EPUB | 2013

gdrive

Support us with Donate some money using PAYPAL with this link >> https://www.paypal.me/Yudhacookbook