Product Details

• Amazon Sales Rank: #434 in Books
• Published on: 2007-08-03
• Binding: Paperback
• 160 pages

Amazon.co.uk
One of the reasons for the great success of the television series Indian Food Made Easy is Anjum Anand's clear and straightforward presentation, rendering these recipes manageable (or least convincing us that they are within our own particular range). There is also a commendable avoidance of gimmicks -- particularly welcome in an era when TV chefs feel obliged to adopt unusual or eccentric personae to grab attention. And it's particularly pleasing to note that all of these qualities are in evidence in this book of the series: straightforward, concise recipes (illustrated only with tempting pictures of the food itself, rather than the presenter striking various telegenic poses -- she is to be seen on the cover only, admittedly looking Nigella Lawson-like). And given that Indian food is noted more for its delicious taste than its healthy properties, Anjum Anand takes on the negative reputation that the cuisine has in this regard, and comes up with alternatives to the standard high-fat ingredients (that's not to say that she doesn't unashamedly tackle such things where necessary -- taste is definitely the overriding consideration in this book). And with such recipes as Mangalorean chicken (with its mouth-watering combination of coconut, coriander and large fat red chillies) and wild mushroom and pilaff -- all presented in the most accessible and uncomplicated fashion -- this book is likely to accelerate the already considerable acceptance of Indian cookery for non-Indian aspirants. --Barry Forshaw

Synopsis
In her new "BBC2" series, Anjum Anand travels around the UK creating delicious Indian food that is light and healthy and bursting with flavour. Beginning with easy finger food and light grills, perfect for TV snacks, Anjum then goes onto visit a country fair in Dorset where she cooks Indian street food, creates a tasty lamb curry for some hungry firemen, and cooks up a seafood feast on the beach for a group of Cornish surfers. All the recipes from the TV series are included with chapters on Light snacks, Seafood, Meat and Poultry, Vegetables, Lentils and Beans, Rice and Breads, Chutneys and Raitas, and Desserts and Drinks. Anjum is passionate about using fresh, local and seasonal produce with all the ingredients readily available in supermarkets. Throughout the book, there are tips and techniques as well as expert secrets from some of the country's top Indian chefs.

Customer Reviews

Half knowledge
I have been very excited initially when the BBC announced a new Indian Cookery Show. However, Anjum Anand seems to have either half-knowledge of Indian dishes (she once marinated meat with onions!?!) or the dishes are simply not really Indian.
I know a lot about Indian cuisine and food in general, and I am very unimpressed with both the book and the show. No one should judge a book by its cover - unfortunately this seems to be true in the negative sense for this book.

Buy this book !
If you are after easy to follow recipe which deliver authentic results, this is the book for you. I really can't recommend this book highly enough.

A beautifully produced, passionate book
which 'moves on from inauthentic, creamy, fruit curries.......'

From the front cover flap:-
'Indian Food Made Easy accompanies the BBC TV series in which Anjum Anand creates delicious Indian food that is light, healthy and bursting with flavour. Anjun is passionate about using fresh, local and seasonal produce, and all the ingredients are readily available in supermarkets.
All Anjun's recipes are easy to follow and use simple cooking methods. Her dishes range from quick snacks to slow-cooked curries, and from breakfast dishes to easy midweek suppers.
All the recipes from the TV series and more are included in this book......and throughout there are tips and techniques to make cooking Indian food easy.
The book begins with guidance on using the various spices and advises you on the store-cupboard basics, while a useful glossary demystifies any unfamiliar ingredients.
If you have ever wanted to try cooking Indian food, this is the book for you.'

Personally, I have never been a great fan of Indian cookery, eating or cooking, but this book did inspire me to branch out in this direction.......and discipline myself into giving plenty of time for the marinade stage! I have to admit to first class success with the `Succulent Chicken Tikka Wraps', `Tandoori Lamb Wraps' and the divine and very delicate `Potato and Pea Samosas', the latter being achieved by taking Anjum`s advice to simplify and lighten the recipe by `using shop-bought filo pastry!

160 high quality pages, spilt into main chapters:-

Light Meals and Snacks
Chicken
Meat
Fish and Seafood
Vegetables
Lentils and Beans
Bread and Rice
Raitas and Chutneys
Drinks and Desserts

with an introduction, brief sections entitled:-

`The Indian Kitchen Made Easy'
`The Recipes Made Easy'

a list of suppliers, the glossary and a concise index.

From the Introduction:-
`.....In the UK, Indian food has been on a journey of evolution. We have moved on from inauthentic creamy, fruity curries and can now easily find tandoori and regional options. But there is still so much to discover.
India is a country that has so much to offer.
It is food that is eaten for breakfast, lunch and dinner. It is everyday food; food for children, adults, friends and family.
But every cuisine has all these elements so why has the obvious escaped us for so long?
Why has Indian food been relegated to the upper shelves of book stores - the back bench of the United Nations of Cookery and out of most people's reach for so long?
It has been a long road getting there and a slow but exciting journey, but thankfully we can now experience Indian food the way it was intended, at home.'

Each chapter opens with a 2-page spread of a selection of the recipes contained within, to whet the appetite!
Each recipe is clearly laid out with the number of servings, the list/s of ingredients, the title, the method. and a relevant note, e.g. :-

`Succulent Chicken Tikka Wraps'
`These easy wraps make a perfect light lunch.
Don't let the cheese in the marinade throw you - this is an authentic tandoori recipe. Cheese was first introduced as a way to quieten the flavours of the original Tikka for the tourists, the strong flavours being replaced with more delicate spices.
The result was so delicious that this has now become a standard tandoori recipe and is found across India.
We often make mini versions to serve with pre-dinner drinks, and the chicken is also great served with salad and raita.'

Other Recipes include:-

Masala Scrambled Eggs
Savoury Semolina Cake
Paneer and Vegetable Skewers
Oven-Fried Chilli Chicken
My Chicken Korma
Classic Northern Chicken Curry
Curried Lamb Meatballs
Easy All-in-One Lamb Curry
Tandoori Monkfish
Green Fish Curry
Bengali-style Baked Fish
Mangalorean Prawn Curry with Rice Dumplings
Mussels with Dry Coconut
Stir-fried Nigella Cabbage
Sweetcorn Cob Curry
Simple Spinach and Lentil Curry
Basmati Rice
Wild Mushroom Pilaff
Simple Layered Flatbreads/Roti/Naan
Pomegranate Raita
Green Chutney
Steamed Yoghurt
Mango Smoothie
Kulfi
Orange Scented Rice Creams
Coconut Sweets

Colour photography throughout, with a large majority of the main dishes featured.