Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day

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For cost savings, you can change your plan at any time online in the “Settings & Account” section. If you’d like to retain your premium access and save 20%, you can opt to pay annually at the end of the trial. Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt. Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes. My first book, Made In India was named a book of the year by the Times. My second, Fresh India, won the 2017 Observer Food Monthly’s Best New Cookbook Award. The third, East, was called ‘fabulous’/ by Nigella Lawson. I live in London, where I’m currently working on my fourth book. Traditionally, this dish would be made with a few large slabs of golden butter, but for the sake of decency I’ve toned things down a bit. It’s still an extravagant dish, but channel India and enjoy yourself.

Fresh India Cookbook by Meera Sodha | Vegetarian Indian

A great cookbook with such a wide variety of traditional Indian dishes which you won’t find at your local takeaway. I love this book. I bought it because I realised that my other book with Indian recipes was full of meat/fish dishes, which I don't eat (anymore).Add the crushed coriander and cumin, followed by the potatoes. Cook for 10 minutes, turning every now and then until crispy. Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes, until the potatoes are tender and no longer resist the point of a knife. What I thought:Hara Bara kebabs are so easy to make with common ingredients and taste super delicious. All ingredients can be found in a local supermarket. Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you. If you’re using fresh corn, pull off the husks and any loose silky threads. Bring a pan of water to the boil and carefully lower in the cobs. Boil for around 8 minutes, until tender. Drain, then wash under cold water. To slice off the kernels, make sure the cob sits flat (slice off the stem on the bottom of the cob if not) and place in a shallow dish. Hold the pointy end firmly with one hand and, with the other, slice close to the core, letting the blade move down the cob. Sodha wanted to shine a light not only on Gujarati food, but on the rich variety of Indian cooking, so at odds with the brown, indistinct rogan joshes, kormas and baltis of some high-street curry houses. “Brits have this fierce love of Indian food and I think those restaurants took that love for granted,” she says. Increasing interest in food in the UK means people travelling to India are emboldened to discover the diversity of the cuisine, and she thinks British people are also excited to use local produce in new ways. When writing recipes for Fresh India, Sodha would consider whether to use the vegetable in a twist on a traditional recipe – her matar paneer dish uses two types of peas – or to use Indian spices to create something new. “The salad section is entirely new because India doesn’t really do salads.”

Fresh India by Meera Sodha | Waterstones

Put the oil into a large lidded frying pan and, when hot, add the mustard seeds. When they pop, add the onions and cook for 12 to 15 minutes, until soft and golden brown. In the meantime, peel the potatoes and cut into 2cm cubes. When the onions are ready, add the ginger and garlic to the pan and cook for a couple of minutes, then add the potatoes and 200ml of water. Cover and cook for 10 minutes.Chef, food writer and best-selling author, Meera Sodha, shot into the limelight in 2014 with her debut cookbook, Made in India, introducing readers to fresh, vibrant and easy Indian cooking. Born in Lincolnshire to Ugandan Asian parents, her love for her mum’s home cooking and her desire to keep her ancestors’ food traditions alive led her to capture the recipes of her childhood. Discover everyday recipes using easy to find ingredients, delicious showstoppers and luscious puddings including: This is the best cookbook I've ever used. Recipes are all excellent, easy to follow and adapt to available ingredients. Has introduced me to loads of new ideas. Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike. Gujarat, a small state on the western coast of India, has had a very big impact on Indian food culture. It all started in 269 BC when Emperor Ashoka banned the slaughter of any living animal in the name of peace. Since that time, the majority of the millions of Hindus in the state have been vegetarian. Over thousands of years, a rich and resourceful vegetable-first way of cooking has evolved. Home cooks, restaurant chefs, and street-food stallholders alike have all been creating simple but extraordinary dishes, using just what grows on the land and is in season.

Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes

To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. Some of the dishes in Fresh India have been passed down the generations in my family and haven’t seen the light of day outside our home until now. Many have come from my travels all over India and the people I have met along the way, from home cooks to street stall vendors, temple cooks to chefs in top restaurants. My second book, Fresh India, was published in July 2016 and is a celebration of India’s love of vegetables. It won The Observer Food Monthly’s Best New Cookbook. Use the additional contents to find First-Timer Recipes, 30-Minute Midweek Meals or Freezer and Store-Cupboard Cooking and follow the seasons with dishes that use ingredients in their prime.If you do nothing, you will be auto-enrolled in our premium digital monthly subscription plan and retain complete access for 65 € per month. All vegetable-based, all flavour-full, these recipes will be loved by vegetarians and meat-eaters alike. So if you need to make a last minute meal for an unexpected guest or you’re learning how to cook then this is a perfect, flavoursome recipe with very little room for error. At the heart of every one of my recipes is a place called Gujarat. It’s where, as long as anyone can remember, our family came from. And although my family has now settled in England, we are still Gujarati, and day in day out we talk, think, and eat like Gujaratis.



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