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|---|---|---|
Searching... R.H. Stafford Library (Woodbury) | 641.5954 KAH | Searching... Unknown |
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Summary
Summary
A collection of 60 Indian recipes that are fresh and healthy, easy to prepare, and full of flavor.
Using just six spices--cayenne, coriander, cumin, turmeric, mustard seed, and asafetida--chef Ruta Kahate presents 60 delicious recipes that are easy to prepare and deliver rich, complex flavor. These dishes--including tons of nourishing veggies, raitas, grains, and dals--are fresh, healthy, and versatile enough to mix and match, plus they feature Instant Pot variations for maximum ease.
Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week--the flavors only get better over time.
With stories from Ruta Kahate's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.
EXPERT AUTHOR: Ruta Kahate was a teaching cook for many years in the Bay Area before moving to Goa. She is adept at explaining step-process cooking to amateur home cooks, and her recipes are clearly written and well tested, coming out perfect every time.
AUTHENTIC RECIPES: Ruta Kahate was born and raised in India, and has since lived in California, Hong Kong, Goa, and Wisconsin. Her food is authentic and healthy, drawing on the Ayurvedic principles she lives by and her experience living in India and abroad.
Perfect for: Home cooks of all levels Anyone looking to expand their weeknight cooking repertoire Busy people who need easy recipes but still want them to taste good People who love Indian food People who bought books like INDIANISH, MADE IN INDIA, and 5 SPICES, 50 DISHES
Author Notes
Ruta Kahate recently moved her family from Goa, India to Milwaukee, Wisconsin, where she opened a café that serves healthy, fresh Indian fare. While living in Goa, she and her husband built an organic farm, opened and ran 6 cafes, built two houses, and raised their daughters. Before her time in Goa, Ruta lived in Oakland, California, where she ran a cooking school and taught classes at Sur La Table, the Ferry Plaza Market, Tante Marie, and elsewhere. She has consulted with companies like Pepsico and Lea & Perrins, and appeared on local TV as a guest chef. She has also hosted culinary tours to India, helping chefs and serious foodies cook and eat their way through the country. She is the author of two cookbooks: 5 Spices, 50 Dishes and Quick-Fix Indian .
Reviews (3)
Publisher's Weekly Review
It's possible for home chefs to create "great Indian flavors with minimal effort," writes restaurateur Kahate (5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices) in this charming collection of traditional and contemporary dishes. Kahate recalls what she learned at home (her mother tended to experiment) and provides insightful culinary history (a soup course was not part of a typical Indian meal until the early 16th century, when the invading Mughals stirred local flavors into their meat broths called shorba) before each recipe. She updates one shorba recipe with spiced turkey meatballs and store-bought broth, suggests variations on several yogurt-based raitas (bitter melon, cauliflower, grapes), and takes salads beyond "the greens" with mung bean sprouts and shredded, unsweetened coconut. Serving tips explain which dishes go well together, such as fried plantains with Parsi-style rajma (stewed and finished with coconut milk). Another helpful tip mentions that plantains can be cut and fried with the peels on, and some recipes can be made in an Instant Pot. This accessible collection will appeal to home cooks who want flavors that pack a punch. (Jan.)
Booklist Review
Asafetida can transform a dish with the oniony-garlicky aroma it releases once heated in oil. What a relief, given its strong odor and nickname (devil's dung), which Kahate playfully introduces in discussing this sixth addition to the other five spices in her cabinet: cayenne, coriander, cumin, mustard seeds, and turmeric. This delightful collection is inspired by the Indian and Portuguese flavors of Goa, where Kahate ran cafes and grew vegetables for a decade. The Goan influence permeates every recipe, from the fried red tomato and Indian pineapple curries to the chickpea crêpes with shishito peppers. Kahate reminds us that Indian fare is as authentic as each family's version of it. Dishes like Brussels sprouts with fried red lentils or silken eggplant with coconut reflect Kahate's taste for simplicity mixed with the vibrant aromas of chile, cilantro, garlic, and red onion. This largely vegetarian collection (with the exception of a few fish curries and meat-based stews) will find approval from the plant-based to the carnivorous.
Library Journal Review
Kahate's new book, the sequel to 5 Spices, 50 Dishes, builds on her previous efforts and focuses on creating modern Indian dishes that are fresh and simple but pack big flavor. Vegetable-forward recipes dominate and include traditional comforts like curries alongside fresher options such as slaws and crepes. She also includes a chapter featuring ingredients and dishes that pay homage to her Goan husband, and here readers will find recipes that contain seafood, eggs, and a variety of other proteins. Each recipe has a quick key that identifies gluten-free, vegan, and instant pot--friendly options at a glance. A clean layout that is easy to read while cooking is paired with colorful, vibrant, and appetizing photos. Welcome Kahate back to the library shelves with this practical, flavorful, and bright new book that will satisfy a variety of palates and levels of the home chef. VERDICT A study in doing more with less, Kahate's book delivers realistic weeknight recipes that will satisfy a wide audience; it's a great introduction to Indian flavors.--Sarah Tansley
