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5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices, by Ruta Kahate
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The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
- Sales Rank: #343733 in Books
- Brand: Kahate, Ruta/ Cushner, Susie (PHT)
- Published on: 2007-05-31
- Original language: English
- Number of items: 1
- Dimensions: 8.75" h x .50" w x 8.13" l, 1.12 pounds
- Binding: Paperback
- 132 pages
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.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Best cookbook ever!
By britishtar
This is my favorite cookbook of all time! I've had this book for about 5 years now, and I buy this routinely for wedding gifts.
Make sure you read the front matter, don't just jump to the recipes, because she gives a great (and simple!) background on how to start out cooking Indian food, and the technique for making the base for most of the dishes (tadka). Wonderful for Americans like me who love Indian food but don't even know what cardamom is...
I haven't tried all the recipes yet, but my favorite, hands-down, is the "Lamb Meatballs in Spicy Malabari Curry". Absolutely divine! I substitute ground turkey for the ground lamb, but I've tried lamb, beef, and chicken in the past and it always turns out great.
If you love Indian food but arent' Indian, this book is for you!
26 of 27 people found the following review helpful.
Very practical cook book
By Francois
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.
Tonight I made "new bride chicken curry" and it was a great success.
My wife and I both loved it. The house still smells of the
wonderful aroma. And she's taking leftovers for lunch tomorrow.
It may be helpful for others to know that I was able to find an
outfit on the web that sells the spices mentioned in the book:
"The Spice House." I was happy with the quality of the spices
and the professional transaction.
Update: I've now been using this book for a while and have a bit
more experience with the recipes in it. I can say that this is my
favorite cook book so far. Today I made the "Everyday Yellow Dal"
and it was just heavenly. I suppose you have to appreciate Indian
food and its spices to enjoy this dish this fully. But I was tickled
as much as one can be.
I also made "baked fish in a spice broth" with halibut and was
extremely pleased.
A couple of comments regarding the "indian brown beef stew" recipe.
If you make it in a pressure cooker, cooking time should take altitude
into consideration (ie. increase cooking time by 5 percent for every 1000
feet in altitude). I live near Denver and I need to follow this rule.
In addition, "Pressure Perfect" by Lorna Sass recommends using a natural
pressure release for tender beef.
My wife takes the leftovers to work and her colleagues often comment
on the wonderful aromas as she heats her lunch.
Update: Oct 9, 2009
This is still one of my favorite cookbooks. It gets to be used every
week. I have since discovered more elaborate recipes from the likes of
Julia Child and Paula Wolfert, but I keep coming back to this one.
I cannot get tired of Everyday Yellow Dal. The aromas that fill the
house when I make this dish are just fantastic. I hope this author
will come up with other cookbooks. My highest compliments to her.
Update: Oct 16, 2012
I made Railway Potatoes countless numbers of times. I made it again today.
My wife and I could live off of this one dish, since we both love potatoes.
The only modification I made was to reduce the amount of salt by half and
doubled the cayenne pepper called for. We had Swedish meatballs from
IKEA with the potatoes along with lingonberry preserves. I was in Heaven--
simple stuff, but delicious. Can be cooked in 15 minutes.
2 of 2 people found the following review helpful.
I LOVE this cookbook!
By LittleMissCookin'
This book was a total impulse buy that I have actually used and loved. Where you often have a cookbook with a few recipes that you like and a lot off duds, every single one of the recipes I've tried (I've made at least half of the recipes in this book) have been FABULOUS. I always get compliments on the curries I make for friends or side dishes I take to potlucks. The directions are straightforward and easy to follow. These recipes (like most Asian cooking) don't take much cooktime--great for people like me who don't want to spend two hours in the kitchen after working all day. I'd recommend this book to anyone who loves good food or simply wants to be thought an excellent cook without all the WORK!
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