Easy Indian Cooking

Finally, fairly authentic Indian cooking that is manageable at home. I love Indian food, but normally don't make it at home b/c it is involved and time consuming. These recipes are do-able and lend themselves to adjusting. I first tried "Preeti's Brown Onion Chicken". I was looking for a little more in the way of vegetables and heat, so added some celery and a chili when sauteeing the onion. When it was nearly browned, I added some spinach, then pureed it. When cooking the chicken, I added some chopped carrots, chard, and diced potatoes. I know my additions would make a purist faint, but it was fantastic, healthy, and family-friendly. Cheers!

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!

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.

I read an article in my local newspaper reviewing this cookbook with recipes. So I tried one of the recipes in the newspaper article..Chicken with Aromatic Spinach. My family loved it and they aren't Indian foodies. So, I bought this cookbook, my first Indian cookbook. It is a gem! The recipes are easy to follow and recommend ingredients that are easily obtained at a "normal" American grocery store. The city where I live does not have a proliferation of "ethnic" grocery stores, so I especially appreciated this. The recipes trend more heavily towards vegetables. There are short sections for chicken, seafood, pork and lamb. Though I am not good with breads and yeast, the bread recipes looked easy enough that I may venture an attempt at one or two of them. I would have liked to see more chicken recipes. Perhaps the author is saving them for a second cookbook which I will definitely buy. I heartily recommend this cookbook!

I love the way the book is laid out, it is designed to make following the recipes fast and easy. There are three columns for each recipe, the left column has the measures listed in English units, the center column lists the ingredients, and the right column has the measures listed in metric units. The cooking instructions are excellent. The headnotes consist of information on the dish and tips for the dish. This is a cookbook by a teacher who knows how to put a recipe together.Here's the beauty of the book, by way of example. How many times have you seen a cookbook recipe that calls for, say, "1 onion chopped"? What size onion would that be, exactly? Here in Texas an onion can be pretty big. In Europe, they aren't as big. What Suneeta has done is demystify the list of ingredients by using measures of cups, teaspoons, and tablespoons, or, metric weights. This is awesome! It makes the recipes foolproof. And it gives you a baseline for later changing the recipe up to suit personal tastes.I own 5 Indian cookbooks, and I have read quite a few more. But this is the one that I default to.I would recommend starting with the following:Chicken in Cashew Saffron GravyNorth Indian Lamb Curry on BreadWhole Baked Masala CauliflowerBell Peppers with Roasted Chickpea FlourDhokla (a fast and easy recipe using cream of wheat that produces beautiful results)Split Yellow Peas with Tamarind ChutneyGena's Kababs (flavored with green onions, ginger, cilantro, crisp fried onions)