My Indian Cookbook

My Indian Cookbook

by Amandip Uppal


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My Indian Cookbook by Amandip Uppal

All the rich flavors and exquisite dishes of India are now accessible to homecooks everywhere. My Indian Cookbook is a relaxed, present-day spice journey that has a confident and fresh approach towards cooking with ease. It allows your taste buds to be taken on a journey where the myths are exposed and the message simplified, so that you can be a master of your own spice kitchen.

My Indian Cookbook is a primer, refresher and introduction to Indian cuisine with a sensibility for hectic schedules. It brings Indian cookery up-to-date and will provide you with the basics and inspiration to forge your own path and try something new. You don’t need to re-create huge opulent feasts. You can make one dish to add to the rest of the meal or dip in and out of the book as the mood suits you.

Pantry stapes, a must-have spice list, alternative ingredients, step-by-step illustrations for tricky techniques, and a menu planner accompany an exquisite yet easy-to-follow recipe collection.

Sample recipes

Light bites: carrot and chickpea pancakes, fish fritters, coriander and chili crab balls, sesame and ginger skewers, and more.

Vegetables and lentils: chana masala, Baigan bharta, dhal makhani, beetroot curry

Fish, Meat and Poultry: Masalas roast lamb, mussels in chili, ginger and curry lead broth, saffron pot roast chicken, fish in tamarind sauce

Breads and rice: mint parantha, seeded naan bread, mixed vegetable roti, onion and coriander stuffed naan

Salads: tomato pickled ginger side salad, bean and lentil, steamed green beans in tomato mustard dressing

Pickles and chutneys: cucumber, carrot and mint chutney, South Indian eggplant pickle, fruit chutney, apple pickle.

Desserts and drinks: pistachio kulfi, almond and saffron cake, creamy honey and raisin vermicelli pots, masala chai, chili hot chocolate.

This comprehensive book is a modern and familiar collection of accessible recipes that should be shared over and over again to inspire friends and family. Whether you’ve never had Indian food or want to make your favorite dishes at home, this is the perfect cookbook.

Product Details

ISBN-13: 9781681881140
Publisher: Weldon Owen
Publication date: 09/13/2016
Edition description: Reprint
Pages: 256
Sales rank: 785,167
Product dimensions: 7.40(w) x 10.70(h) x 1.10(d)

About the Author

Amandip learnt how to cook at the age of 7 by her Mum who taught her traditional North Indian dishes while her gifted father who’s an innovative cook, fearless and borderless when it comes to blending flavors and techniques, taught her to swing out and not get distracted too much by writing things down, but to trust and connect by her sight and smell.

A former stylist and writer, Amandip Uppal, worked for many years at The Times newspaper and magazine, and later went on to become the Deputy Fashion Editor of Conde Nast Traveller. Amandip’s life-long love and interest in food and design inspired her to launch The Lotus Food and Events Company, where she has combined uniquely designed events with her love of food.

Drawing upon all her experiences and love of lifestyle, design and food, Amandip has created Chilli Hot Chocolate – an online kitchen and dining shopping emporium, combining and showcasing her vision and creativity.

Read an Excerpt

Sticky, Hot Mango and Lime Pickle
4 raw mangoes, peeled and cut into medium-sized cubes
grated zest and juice of 1 lime
2 tablespoons chilli powder
2 teaspoons panch phoran
175g soft brown sugar
2 tablespoons oil
¼ teaspoon salt, to taste
*Makes about 75g
Preparation time: 10 minutes
Standing time: 15 minutes
Cooking Time: 10-15 minutes
1.In a bowl, toss the mangoes with 1 ½ teaspoon salt and the chilli powder. Leave to stand for 15 minutes.
2.Heat the oil in a large frying pan or wok over a low-medium heat. Add the panch phoran and stir-fry for 25 seconds.
3.Next, add the chilli-coated mango cubes, toss and cook for 6-8 minutes, then add the lime zest, juice and salt to taste. Cover with a lid and cook for 5-7 minutes.
4.Add the sugar, salt and cook, uncovered, until any liquid has evaporated and the mangoes are tender and not mushy.
5.Remove the pan from the heat and cool. Place in a sterilized jar with a tight-fitting lid and refrigerate for up 2-3 weeks

Table of Contents

Introduction 8

Stars of India 10

Pantry 12

15 Must-Have Spices 18

Chapter 1 Light Bites 21

Chapter 2 Vegetables and Lentils 57

Chapter 3 Fish, Meat, and Poultry 91

Chapter 4 Breads and Rice 117

Chapter 5 Salads 159

Chapter 6 Pickles and Chutneys 171

Chapter 7 Desserts and Drinks 199

Chapter 8 Basics 227

Menu Planner 252

Index 254

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