15-Minute Indian teaches you the game-changing way to eat fresh and flavoursome Indian food. Each recipe takes under 15 minutes to make and is cooked in one pan using minimal steps and ingredients.
With over 90 fuss-free recipes you’ll be amazed at what you can achieve in the time. Cook healthymidweek meals from scratch such as:
- Salmon with Fenugreek and Ginger
- Tangy Green Chickpeas with Tomatoes and Fennel
- Sweet and Tart Aubergines
- Garlic and Chilli Paneer
There are chapters for legumes, veggies, fish, potatoes and breads, so you can also combine dishes to create a sumptuous feast without spending a day in the kitchen.
Armed with a treasure-trove of recipes evolved over the last six decades, Anjula Devi passionately believes Indian food should be accessible to everyone and very easy to replicate at home. You'll find short ingredients lists, straightforward methods and genuinely quick recipes without sneaky hours of prep.
What’s more, the clever short-sharp-cooking method releases the spices in a way that adds a whole new level of fresh flavours and textures - a completely different, achievable way to enjoy Indian food.
Lighter, fresher and full of goodness, 15-Minute Indian contains no-sweat recipes you'll turn to again and again – a must-have for the modern cook.
Arvustused
'Packed with fresh and vibrant recipes from cover to cover, this book promises to have you whipping up beautifully spiced Indian-inspired recipes in just 15 minutes and using only one pan.' * Good Housekeeping * 'Anjula Devis take on minimal-fuss, one-pan recipes is irresistible; you just find your hand drawn to it when the urge for Indian food, quickly in front of you, arrives.' -- Marc Diacono * Delicious Magazine *
Legumes
Vegetables
Fish & Seafood
Eggs & Dairy
Potatoes
Sides & Snacks
Breads & Rice
Masalas & Chutneys
Anjula Devi (@anjuladevi) is a successful content creator, cookery school founder and consultant chef for Manchester United. Her earliest memories are of sitting on the floor at her father's feet, grinding and pounding spices, cooking vegetables on a makeshift tandoor. Her father was a culinary genius, creating perfectly balanced dishes that are part of Anjula's DNA and inspire her work every day. This deep love of creating authentic traditional Indian food led Anjula to perfect her own unique, simple method for cooking healthy Indian food in minutes in order to make as accessible for everyone as possible. At over 60 years old, Anjula attributes her youthful appearance to the food that she eats, the spice combinations used and their natural health powers.
Lisainfo e-raamatute kohta