Notes about Recipes in this book

• Tamarind chutney

  • pomona on June 09, 2019

    why won't this note save as not a personal note?

  • Foodycat on August 20, 2018

    Excellent. A very well-balanced sweet/salty/sour/hot blend. I drizzled it on bhelpuri, but I might have to make some other snacks as an excuse to eat it.

  • rhughes24 on December 29, 2021

    A great, flavorful tamarind chutney. I usually end up adding more water to thin it, as this comes out quite thick.

• Misal pav

  • Yildiz100 on March 08, 2021

    400 ml water looked like too much at first but it thickened up nicely. Just watch the salt! I reduced to 1/2 tsp and it was plenty. Also, instead of adding the cooked potato at the same time as the tomato and water, I waited until the tomato and water had simmered a bit. I didn't want the potato to boil for too long and break down into a puree. Used a few spoons of canned tomato puree instead of fresh tomato and kidney beans instead of 3 bean salad. Next time I would double the recipe.

• Masala chai

  • jdub1371 on August 25, 2022

    I made this with CTC Assam (very finely cut and curled tea leaves) and it was a bit too strong; regular whole-leaf Assam (or less of the CTC) would likely work better. As I like a spicier Masala Chai I would boil the spices for a few minutes before adding the tea and also add a small piece of cinnamon stick. As written it is barely sweet which is just right for me. Milk level was good too.

  • rhughes24 on December 29, 2021

    I sometimes cut back on the sugar if I am being health-conscious, but the recipe as-is is so good! Use Assam tea.

• Tawa paneer

  • inflytur on October 22, 2019

    Absolutely delicious although spicier than other curries I’ve made out of this book. Next time I’ll use half the amount of chilli powder or the green chilli.

  • Shanria on February 27, 2022

    Yum with chicken instead.

• Chaat masala

  • inflytur on October 31, 2019

    It isn’t difficult to make this spice mixture yourself.

• Sticky Bombay chicken

  • inflytur on October 15, 2019

    Great. Chetna says to remove the skin but I plan to try skin on because I suspect the crispy skin would make the dish even better.

• Masala chana chaat

  • inflytur on October 31, 2019

    A brighter version than what I get from my local takeouts. Delicious. Let onions sauté until golden before adding tomatoes and let the combination deepen in color before adding chickpeas. Blending the vegetables first is a nice touch.

• Chole

  • inflytur on April 21, 2020

    I made this after Ms Makan posted a video of preparing a version prepared in a pressure cooker with dried chickpeas. The flavor is rich, complex and not too spicy. It is definitely worth the time to look at the video before starting. http://chetnamakan.co.uk/chickpea-curry-chole-recipe/

• Chilli paneer

  • Frenchfoodie on August 17, 2022

    This tasted good and looked great, really golden from the sauce and frying. I doubled the sauce and added chopped bok choi to make a main dish. Really simple store cupboard standby recipe.

• Masala papads

  • mjes on July 23, 2021

    Pappadums and their close relatives I usually have served with a variety of chutneys. This pairing with a fresh salsa is brilliant.

• Mint chutney

  • rhughes24 on December 29, 2021

    Very good. Do pay attention to the quantities of herbs - I used way too many herbs one time and the consistency was off.

• Ragda pattice

  • rhughes24 on December 29, 2021

    Similar (or the same?) as aloo chana chaat - love getting this at restaurants and very happy to be able to make it at home. This version is a bit mildly spiced so I double all the spices. Top with tamarind chutney and mint-cilantro chutney from this book, plus a tomato chutney I buy pre-made and sev.

• Onion and tomato uttapam

  • Ganga108 on January 26, 2023

    This is an easy breakfast, snack or dinner (at our place) if there is batter ready-made in the fridge. I used this recipe as a base, added tempered mustard seeds, cumin seeds, asafoetida and curry leaves to the batter, as well as onions, chillies and tomatoes. The too-rough-chopped coriander was scattered over the top. I could have added more green chilli than I did. Delicious with a side of spinach for a quick weeknight dinner.