Notes about Recipes in this book

• Potato-stuffed pastries (Samosas)

  • imaluckyducky on June 23, 2013

    This recipe got is responsible for my love affair with making Indian food. The filling is classic - make sure you use fresh ginger because you can taste the difference! Easier with two sets of hands, but I've been able to make a large batch in under two hours. These taste best right out of the oil, but baking them the next day works too. This item is GREAT for a food party - make an assembly line for guests!

• Quick samosas

  • imaluckyducky on July 31, 2020

    5 stars. I'm usually a purist when it comes to making samosas. Call me crazy but I like whipping up a quick dough. Sometimes I don't want to spend all afternoon making samosas. This is where this recipe comes in handy. The use of flour tortillas with the flour/water paste to keep the samosas together is nothing short of brilliant, and quite frankly, creates a wonderful samosa in half the time. Keep in mind you'll still be assembling samosas probably for a good hour or so. But the nicely spiced filling keeps well in the fridge for a week for whenever a samosa craving hits. Will be my new go-to method for samosas.

• Roti (Phulka)

  • imaluckyducky on June 23, 2013

    These are delicious and well worth the effort. Will keep if you wrap them in plastic wrap and heat in a skillet before serving.

• Spicy chickpeas (Chole)

  • imaluckyducky on June 23, 2013

    This has become a staple in my household. Can easily be adapted to a slow cooker (which is what we do... have this in the slow cooker while we're assembling samosas).

• Potatoes with cauliflower (Alu gobhi)

  • imaluckyducky on January 27, 2022

    3.5 stars. The recipe as written is missing a key step, I believe: adding a little bit of water to the pan to cook the potatoes/cauliflower. Followed the recipe as is using just the 1 Tbs of oil and both veg were still hard as a rock after the cooking time AND the pan was bone dry/trying to scorch. Was able to cook just fine after adding about 1/2 cup of water. Flavor is good, I like it with some more zip so I added more lemon juice. I don't think this is my favorite version of this dish, will likely not repeat.

• Eggplant with tomatoes and onions (Bengun)

  • imaluckyducky on June 23, 2013

    I used fennel seeds since I had no way to grind them at the time. A good way to introduce eggplant to veggie-fearing friends who like Indian food.

• Spinach with cheese (Palak paneer)

  • imaluckyducky on June 23, 2013

    A VERY good recipe for this. Never any leftovers when I make this. Can be made vegan by subbing in pan-fried tofu instead of the paneer.

• Ground lamb with peas (Kheema)

  • imaluckyducky on January 27, 2022

    5 stars. WOW. Comes together quickly to create what basically amounts to a lamb-filled hug in a bowl with rice and flatbread. The 6yo loved it. Will make again.

• Cilantro chutney (Dhania chutney)

  • imaluckyducky on June 23, 2013

    This is a MUST for samosas. Addicting. Also, very good mixed into rice.