Spice Kitchen - From the Ganges to Goa: Fresh Indian Cuisine to Make at Home by Ragini Dey

  • Roasting and grinding whole spices (page 10)

    from Spice Kitchen - From the Ganges to Goa: Fresh Indian Cuisine to Make at Home Spice Kitchen - From the Ganges to Goa by Ragini Dey

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    • Ingredients: whole spices of your choice
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Notes about Recipes in this book

  • Cabbage bondas

    • Ganga108 on August 27, 2025

      Not difficult to make. A delicious rainy day snack. They can be made flat into a patty, or round to resemble potato bondas. I've even cooked them in a paniyaram pan. Made regularly over the past years, and can replace cabbage with mixed shredded veg.

  • Upma

    • Ganga108 on February 11, 2023

      Nice upma but not the best recipe I've made. Also the dish used a lot more water than the recipe indicated, altho I may have used a finer semolina than intended. Don't you hate it when the recipes don't indicate course, medium or fine semolina (and other such products)?

  • Mushroom and chickpea pulao

    • pamacea on January 25, 2026

      Would need to significantly adjust cooking time to avoid soggy rice. In the end, all these delicate spices were completely obscured by the cloves.

  • Saag chicken

    • pamacea on May 24, 2024

      Very good and very easy. Substituted paneer with excellent results. If using frozen chopped spinach, I’d recommend NOT draining it (as I did) and needed to add about 175ml water.

  • Chicken kofta korma

    • pamacea on June 08, 2025

      I used chicken thighs and so improvised the sauce to include some on the kofta ingredients. Quite good, but I won’t make that substitution again.

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  • ISBN 10 1743580355
  • ISBN 13 9781743580356
  • Published May 01 2013
  • Format eBook
  • Language English
  • Countries Australia
  • Publisher Hardie Grant
  • Imprint Hardie Grant Books

Publishers Text

Spice Kitchen is a collection of Ragini's favourite Indian dishes in a fresh, bright and beautifully designed cookbook. Forget about chicken tikka masala and get cracking with some regional curries and Indian street food! The cookbook is divided into chapters according to ingredients - fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts. There is also a basics section for spice blends and breads as well as a glossary. There are over 100 recipes in the book, including popular dishes such as Roasted lamb shank masala, Pork belly ribs with curry leaves, coconut and tomato and Twice-cooked fish jhalferazie as well as more traditional recipes for chutneys, pakoras, and dal. Delicious desserts such as halvas, kulfis and pancakes are also included. With an emphasis on authentic dishes that are easy to recreate at home Spice Kitchen is a must-have for lovers of Indian cuisine and those who adore cooking fresh, authentic, flavoursome food.

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