The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak

  • Carrot, onion & spinach bhajias (page 14)

    from The Indian Family Kitchen: Classic Dishes for a New Generation The Indian Family Kitchen by Anjali Pathak

    • Categories: Fried doughs; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: vegetable oil; carrots; red onions; ginger root; spinach; cilantro; cumin seeds; turmeric; garam masala; asafetida powder; lemons; gram flour; red chiles
    • Accompaniments: Mango chutney
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Notes about Recipes in this book

  • Carrot, onion & spinach bhajias

    • JJ2018 on May 17, 2019

      These were just ok. I liked the fact they contained a few veg but found them a bit bland and wouldn’t repeat

  • Stuffed paneer bites

    • lean1 on April 26, 2020

      I made the tomato chutney part of this recipe. Used cherry tomatoes. It was simple easy and took ten minutes to make a flavorful jam. Loved it!

  • Chicken tikka masala

    • JJ2018 on August 31, 2019

      This was delicious. Adapted recipe for instant pot. Marinated chicken and assembled sauce with sauté function in pot. Placed chicken on trivet and cooked for 8 mins then 10 mins natural release. Removed chicken then grilled it to get charred bits. Definitely will make again

  • Roasted vegetable biryani

    • dc151 on November 09, 2020

      Simple, straightforward, aromatic, tasty. I made with delicata squash, carrots, broccoli and sweet peppers.

  • Paneer & broccoli masala

    • JJ2018 on May 17, 2019

      This was nice but for me not a game changer. A little bland - but that may have been how mild my chillis seemed.

  • Balti-baked squash with feta, tomato & mint

    • Sandracooks on May 09, 2020

      Make it with double the quantity of filling ingredients. I did it by mistake but it was a delicious and happy mistake!

  • Herby lamb kebabs

    • MollyB on January 10, 2019

      Wonderful recipe that I've made several times. We've liked it with a cucumber raita and rice, and are very good left over. They've varied in consistency the different times we've made them, and are sometimes hard to get onto skewers for grilling, but they work just fine as grilled patties if they fall off.

  • Foolproof pilau rice

    • okcook on April 16, 2017

      This is the easiest yet tasty rice you will ever make. It is my go to rice.

  • Wilted mustard greens

    • MollyB on April 18, 2018

      Very good mustard greens preparation. The heat of the chile and texture of the mustard seeds were great with the assertive taste of the greens. I will definitely make this again, and I might try it with other heartier greens, too.

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Reviews about this book

  • Epicurious

    The recipes in The Indian Family Kitchen aren't as simple as the ones in last fall's Made In India, but they are definitely a good place to start for someone looking to get into Indian cooking.

    Full review
  • ISBN 10 0804188262
  • ISBN 13 9780804188265
  • Published Feb 16 2016
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A fresh and friendly introduction to South Asian cuisine, The Indian Family Kitchen reflects how we cook today with seasonal and vegetable-forward recipes. This striking cookbook shows how to coax flavor out of your favorite foods by adding Indian spices: rub butternut squash with garam masala before roasting with salty feta and sun-dried tomatoes; marinate chicken wings in a punchy tandoori sauce; and brighten up a quinoa salad with ginger and cumin. 

You'll also find classics refined over the years by the granddaughter of the family that brough Patak's sauces and chutneys to households around the world. Throughout, The Indian Family Kitchen demystifies traditional cooking methods with kitchen shortcuts and the spices you should always have on hand—for delicious family meals that'll be loved by generation upon generation.

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