Masala: Recipes from India, The Land of Spices by Anita Jaisinghani

  • Toasting spices (page 42)

    from Masala: Recipes from India, The Land of Spices Masala by Anita Jaisinghani

    • Categories: How to...; Vegetarian; Vegan
    • Ingredients: whole spices of your choice
    show

  • Show all Recipes...

Notes about this book

  • SULibraries on October 18, 2025

    641.5954 J25m 2022 (LOU)

Notes about Recipes in this book

  • Avocado mushroom chilla

    • EmilyR on September 02, 2022

      I forgot to add the honey, but honestly didn't even notice. Besan / chickpea flour is always a delight and these are very versatile.

  • Paneer korma

    • EmilyR on September 02, 2022

      This korma is flavorful and rich. I think it pairs well with something that has a touch of a kick. I used some Brooklyn Delhi Indian hot sauce on the side.

  • Saag

    • EmilyR on September 25, 2022

      It comes together quickly if you have the other things made (especially the caramelized onions). I've made this several times now and it's very easy to eat and relatively healthy, especially if you cut back the heavy cream.

  • Homestyle butter chicken

    • EmilyR on September 02, 2022

      My chicken only marinated for a few hours, but it is so flavorful and all around excellent. I will definitely make this again in the near future.

  • Stuffed paratha

    • EmilyR on September 02, 2022

      It's very much worth sourcing amchur and ajwain for this recipe. The flavors are bold and delicious. These come together surprisingly fast, too.

  • Lemon rice pilaf

    • EmilyR on September 02, 2022

      This is a wonderful Indian rice - especially if you are a lemon lover. My kids still prefer the rice from Rasika, but this definitely has a place in the mix.

  • Chocolate chile cookies

    • EmilyR on September 02, 2022

      I was very generous with the cardamom as it's so wonderful. I'm not sure if it's my oven or the timing on these, but they definitely needed a longer bake. I'd also say this is a rare instance where less chocolate chip cookies is advisable. These are delicious as to be expected - chocolate chip cookies with an Indian flair, but I think they are really too sweet and I'd amend the sugar substantially.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1984860704
  • ISBN 13 9781984860705
  • Linked ISBNs
  • Published Aug 30 2022
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook.

Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to a slice of Chai Pie. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. With recipes drawing inspiration from every corner of India, including fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, these recipes pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.

Other cookbooks by this author