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Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less

 

by Ruta Kahate

Review
My husband and I love Ruta Kahate's first cookbook 5 Spices, 50 Dishes, so I ordered this one a few weeks ago. We were not disappointed. The recipes are clear, concise, and turn out wonderful, complex-flavored dishes in not a whole lot of time. My experience has been that you can certainly make the dishes in 30 minutes, but in some cases it's worth letting the braised dishes simmer just a little longer for better flavor. Either way, still delicious! Highly recommended.
ElizMc47 (amazon.com)

Description
Quick-Fix Indian
spices up your kitchen with a modern twist on traditional Indian cuisine, while breaking the myth that delicious, exotic food takes the entire evening to accomplish. Chef and author Ruta Kahate shows us how effortless it is to make mouthwatering Indian dishes—from pantry to stove to table—in under 30 minutes.

With more than 100 recipes, Ruta's compact Indian pantry, and instructions for preparing and storing essential basics like masala pastes, ghee and paneer, Quick-Fix Indian gives cooks of all skill levels the tools to create flavorful meals that even the pickiest eater can't resist. In addition to learning the natural benefits of traditional spices, such as turmeric's ability to increase brain function, find out how to whip up satisfying recipes including Green Pan-roasted Chicken, Chickpea Salad with Pomegranate, Kids' Favorite Banana Fritters, and Hot and Sweet Apple Chutney.

Follow Ruta's simple tips on being prepared and soon you'll be fixing delicious curry and much more in a hurry. Don't overthink things; just enjoy the cooking and watch the food disappear. As Ruta says, "If it tastes good, it will be eaten. It's as simple as that."

About the author
After her two daughters were born, Ruta Kahate became a quick-fix cook, and fast. An accomplished chef, author, and culinary travel guide, she spent the first half of her life exploring the Indian subcontinent, learning the variety of regional food. Putting her extensive knowledge into action, she ran her own cooking school and worked as a food consultant, all the while placing her own modern touch on this ancient cuisine. Ruta currently divides her time between the San Francisco Bay Area and Goa, India.
 

 

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