Indian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

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Notes about Recipes in this book

  • Steamed white rice (Saada chaawal)

    • louie734 on November 15, 2015

      This is a nice, easy way to cook basmati. I've found myself turning to it instead of other recipes recently for simple but clear instructions.

  • Red lentil dal (Adraki masoor dal)

    • louie734 on November 15, 2015

      The best part of our indian meal with steamed white rice, cucumber raita, and curry house cauliflower. And the easiest/quickest. Just dal with rice and yogurt/raita would be a great weeknight meal. Ground the mustard in the mortar & pestle, which wasn't hard but they want to fly all over. Have your ingredients ready when cooking, things go rather fast. Don't be afraid of the 2 serranos; we only used 1 spicy one and wanted more heat.

  • Curry house cauliflower (Aloo gobhi)

    • louie734 on November 15, 2015

      Don't expect a saucy curry! It's more of a side dish to a curry/dal with rice. Or eat it with naan and raita. It makes quite a lot and my covered skillet was pretty full. Don't be scared of the serrano, used 2 pretty hot ones but it mellows with all the veg. I think a bay leaf added with the other spices would be good in this. Served with steamed white rice, cucumber raita, and red lentil dal, which had the same spices but wasn't too similar.

  • Creamy wild salmon with kale

    • vickster on December 23, 2013

      Recipe has potential, but I will modify cause I almost gassed us out of the house when I added the vinegar mixture to the pan! I think I would replace the vinegar with some other liquid and cut down the cayenne. It was also a bit too hot. But other than that very tasty, and a good way to make a easy dish combining salmon and kale.

    • TrishaCP on July 22, 2017

      This was quite rich with the coconut milk, but the "slurry" of seasoning resulted in really well seasoned fish and kale. We used gochugaru rather than cayenne and it wasn't hot at all for us.

  • Mustard and almond crab cakes (Kakra kebabs)

    • radishseed on March 05, 2014

      Nice! I ate these with a simple sauce of yogurt mixed with a couple of spoonfuls of rhubarb chutney.

  • Indian slaw (Bund gobhi nu shaak)

    • PennyG on April 13, 2014

      This was really nice - and easy! This will be a great addition to the lunches I pack for work.

  • Ultimate chicken curry (Tamatar murghi)

    • PennyG on April 13, 2014

      I made an Indian feast tonight and this was really excellent! I can't wait to make it again.

  • Spiced ground lamb (Kheema)

    • PennyG on November 19, 2014

      I liked this. Made on Sunday to take to work for lunch this week and it was perfect with store-bought naan! Would be a great weeknight dinner as it was quick and easy too.

    • PennyG on May 06, 2018

      I’ve made this countless times since my first note 3 1/2 years ago. Sometimes I make it with ground beef instead of lamb. Delicious! Quick, easy, freezes well, warms up well for make-ahead cooking. A winner!

    • justlissa on January 14, 2022

      I made some changes to this: cut the salt to about a teaspoon (still too salty), added more garam masala, and omitted the peas (at my husband's request). I also added about a tablespoon of tomato paste. Overall, I think there are better things to do with ground lamb, but this is definitely quick and easy and I may make it again sometime.

  • Mustard cannellini beans (Simla mirch saféd rajmah)

    • PennyG on August 20, 2013

      Wow - this packed a punch, in a good way. I like spicy food, but if you don't, I would cut back on the cayenne. I would tend to use this more as a side dish than a vegetarian main dish (as is categorized in this book), but it would be a good light main dish as well.

  • Nutty broccoli with mustard

    • snokite on January 11, 2020

      Always a hit! Sometimes, for variation, I’ll finish this with a sprinkling of fresh lime juice just before serving. Yum!

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Reviews about this book

  • Boston Globe by T. Susan Chang

    In a kitchen bookcase, I keep the 50 or so books I cook from regularly. It’s full. But “Indian Cooking Unfolded” is so genial and persuasive, I’ll have to make room for one more.

    Full review
  • Serious Eats

    If you're familiar with cooking Indian food, much of the book's instruction will be old news. For everyone else, however, (it) is a fine introduction to the broad scope of Indian cuisine.

    Full review
  • Publishers Weekly

    His simple, yet thorough recipes have turned me on to cooking Indian at home, for which I (and my family) are glad. I am also grateful for his signature spice blend recipe...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0761165215
  • ISBN 13 9780761165217
  • Linked ISBNs
  • Published Jul 30 2013
  • Format Paperback
  • Page Count 340
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavours! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher Raghavan Iyer puts the breeze and ease into Indian cooking. Taking a heavily illustrated step-by-step approach, he introduces cooks to one of the world's most popular cuisines. With his natural charm and enthusiasm, Raghavan begins each chapter by explaining the recipe choices, what techniques are included, and gives a suggested order in which to approach the recipes. The book's 100 authentic recipes use only ingredients readily available at the local supermarket. Taking into account time restraints, each dish can be quickly assembled and will give home cooks the confidence to create knock out Tandoori Chicken, Coconut Squash with Chiles, Turmeric Hash Browns, Saffron-Pistachio Ice Cream Bars, and Mango Bread Pudding with Chai Spices. From basic breads to chutneys and savoury pickles, from tasty dal to fragrant basmati rice pilaffs, from crispy starters to enjoy with a Slumdog Martini, Indian Cooking Unfolded is a 21st century approach to one of the most ancient-and popular-cuisines.

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