Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni

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  • Parsi chicken braised in spiced pumpkin-lentil puree (Dhanshak)

    • springandfall on October 28, 2016

      I undertook this with suspicion: could anything this easy taste as good as promised? It does. Having no eggplant around, and having a butternut squash that yielded 3 cups of chunks, I doubled the squash instead of shopping for an eggplant. Also, not having a 5-quart microwaveable dish that fits in the microwave, I divided this between two Corning Ware casseroles. Adjusted recipe for higher wattage of today's microwave ovens: did about 3/5 of this recipe in 20 minutes, the other 2/5 in 15 minutes. Spectacular. Kitchen smells as if you were cooking on the stove. I might buy a larger casserole dish so that I can cook this in a single round.

  • Lamb in creamy tomato sauce (Malai gosht)

  • Goanese spicy braised pork chops (Baffat)

    • jdub1371 on August 13, 2017

      I had a couple of pork chops to use up, so, lacking a microwave, I modified this recipe for stovetop. Browned the chops and set aside. Then, because I wasn't sure I'd like thick slices of onion in the finished dish, I sauteed a minced red onion and a minced shallot in the chop leavings, then added the garlic and spices. Then added back in the chops along with the shredded green chilies and coconut milk, set it to a very low simmer, and let it cook for quite a while, probably more than an hour, until the chops were tender and the meat was just about falling off the bone. It's a pretty mild curry, pleasant if not earthshaking. Nice enough on a chilly evening with some brown rice cooked with coconut milk and some Indian-style cabbage. The meat, though tender, was a little dry, probably because the chops were so very lean to begin with (modern pork; sigh). ETA: omitted the cornstarch - the gravy had a nice consistency and didn't need it.

  • Vishal's cauliflower sambar stew (Gobhi sambaar)

    • eve_kloepper on January 16, 2014

      Didn't make this in microwave but adapted for cooking on top of stove. This was ok but not great. Despite all the spices rather bland.

  • New Delhi spicy potatoes (Sookha aloo)

    • eve_kloepper on January 16, 2014

      Didn't make this in microwave but adapted for cooking on top of stove. Delicious!

  • Thyme-laced zucchini and black-eyed pea salad (Matar masala)

    • chriscooks on December 29, 2013

      This tastes OK but the appearance depends on how well-cooked the black-eyed peas are when you start. If they are not firm, the dish will have a sauce of purplish mushed peas. That's ok for a casserole but not for a salad.

  • Moghul-scented basmati pilaf (Pullao chawal)

    • Thredbende on May 25, 2013

      This would probably be my desert island favorite rice dish. It is made with pantry items and water but has extraordinary complexity and depth of flavor. I make it for special dinner parties served with grilled meats because it requires no sauce. It freezes and reheats beautifully in snowballs in baggies. Tie the whole spices in a piece of washed white cotton muslin about 6 inches square in the first frying in oil step to keep whole spices out of the final dish. The flavors mingle fine through a spice bag.

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  • ISBN 10 068808334X
  • ISBN 13 9780688083342
  • Published Sep 01 1990
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

Julie Sahni, the foremost creator and teacher of Indian cooking outside India, shows how the microwave can be used to create Indian food easily--without compromising quality or taste. Features more than 200 recipes.

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