Indian Cooking Class by Christine Manfield

  • Stuffed potato chops (page 16)

    from Indian Cooking Class Indian Cooking Class by Christine Manfield

    • Categories: Fried doughs; Snacks; Canapés / hors d'oeuvre; Small plates - tapas, meze; Indian; Dairy-free
    • Ingredients: potatoes; long green chillies; ground cumin; ground coriander; ground cardamom; black peppercorns; sea salt flakes; coriander leaves; fine semolina; eggs; panko breadcrumbs; vegetable oil; red onions; white onions; ginger garlic paste; minced lamb; Kashmiri chilli powder; garam masala
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Notes about this book

  • JLDuck on January 21, 2024

    I find the recipes very interesting but a little bland. Increasing the spices made a huge difference. Generally a good recipe book with recipes I have not encountered previously.

Notes about Recipes in this book

  • Kashmiri tomato salad

    • JLDuck on January 25, 2023

      Very easy to prepare especially as the book includes a step by step guide. Also delicious and reasonably light.

    • treay on February 07, 2026

      Delicious flavours!

  • Cucumber peanut salad

    • JLDuck on January 25, 2023

      Tasty and unbelievably easy and quick. A light accompaniment to any Indian meal.

  • Smoked eggplant salad

    • JLDuck on January 25, 2023

      Standard eggplant recipe. I suggest that the eggplant be smoked either on a grill or bbq. Tasty.

  • Spinach koftas (Palak kofta)

    • debkellie on February 09, 2022

      Sauce was tasty, and can be pre-prepped. Nice texture to the kofta... but not so sure ricotta is the best cheese for this. Kofta freeze well.

  • Tamarind prawns ( Chemmen varattiyathu)

    • debkellie on February 09, 2022

      Very easy recipe, delivering a great flavour profile. I used jumbo prawns.

  • Chettinad chilli chicken

    • JLDuck on July 03, 2023

      I needed to reduce the sauce more to take advantage of the masala paste. Otherwise once the paste is made it is easy to complete. Recommend that the paste is made early as it requires the some soaking and cooling of some ingredients. Still it tastes great.

  • Butter chicken (Murgh makhani)

    • debkellie on February 13, 2022

      A relatively complicated 3 part process, which could have been made less so quite easily... that said, probably the best butter chicken we've had. The one long green chilli made for a much spicier sauce than I was anticipating, given most butter chicken recipes deliver a mild curry. A pleasant surprise.

  • Rajasthani-style roast chicken

    • treay on February 07, 2026

      That was a lovely dish. Easy to make and very flavoursome. Will cook again for sure. Not too spicy.

  • Spiced chickpea dal (Chole bhatura)

    • JLDuck on May 22, 2023

      I used a can of chickpeas and it worked a treat. it is delicious and easy to make.

  • Green tea panna cotta, masala chai sauce and cumin shortbread

    • debkellie on February 13, 2022

      I used 5 sheets of platinum gelatine (after googling equivalents in gelatines!). The cumin shortbread crisp up as they cool down, and did not colour or crisp in the 10 minutes she suggests - more like 20 for me. The panna cotta is mild in flavour, and the chai sauce could benefit from thickening a little. Unusual but interesting flavour combination. Nice end to an Indian Summer Sunday dinner.

  • Fried curry leaves

    • debkellie on February 13, 2022

      Boy do they explode and cause a LOT of fat splutter. Definitely worth the clean up: kitchen smelt beautiful, taste & colour was amazing.

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  • ISBN 10 1760852430
  • ISBN 13 9781760852436
  • Published Nov 04 2021
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries Australia
  • Publisher Simon & Schuster Australia

Publishers Text

Let Christine Manfield guide you through the deeply fragrant world of Indian home cooking.

Mastering the incredible array of spices and techniques applied in the Indian kitchen can seem a daunting task for the casual cook. But in Indian Cooking Class you'll find easy-to-follow and approachable recipes that will see you making curry pastes and blending flavours with absolute confidence.

Spanning history-steeped recipes to home-style favourites, Ayurvedic-influenced dishes and contemporary interpretations, this extensive collection of beautifully photographed recipes guides home cooks from snacks and sides to main dishes, all the way through to dessert.

Discover meals found on the humblest thali plate to those served at the most lavish banquets, and find a true appreciation for the many and varied cooking styles, vibrant flavour combinations and textural medleys that make for such an aromatic and sense-enlivening food culture.

Equipping novice and curious cooks alike with a repertoire of achievable and impressive Indian classics, be it a simple dal to an intricate biryani, Christine Manfield's Indian Cooking Class is a handbook of skills to encourage creativity. Join Christine as she shares her knowledge, love and deep respect for the vivacious and piquant dishes at the heart of India's fascinating culinary heritage.

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