Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

Product Information

The full filling weighed almost 600 grams so if you followed her instructions, you would have enough filling for nearly 100 kachori. I made as written except I didn't have the red chilies and I substituted brown mustard seeds for the black seeds she references in the introduction. I have wanted to try this recipe for a while since the filling looked interesting and it uses filo pastry which I had not used for samosas. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you.

I would start with fewer dates next time, as I found it too sweet when made as written, and had to add a lot more tamarind to balance the flavors.I thought I had discovered the reason my salmon spinach curry was bitter, but alas, no mustard seeds were used in that one. Like many other Recipe Books, there is an interesting narrative to this one, but the recipes are relatively easy to follow, with wonderful results. I found it needed several chiles, and was still not particularly spicy, although this could just be due to the chiles I used. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.

I only used 1/3 of a jalapeno (seeded) instead of a chili, hoping it would be mild enough for my kids to eat and it wasn't hot at all. Served with thick cut lamb loin chops, could have used a sauce for the lamb to tie it together, like a yogurt sauce or a mint of coriander chutney.Added just enough water for the beans (not haricot vert) to cook properly but not enough to alter the final result. What might have started out as an idea on the street can now be found in the homes of many Indians, recreating the famous dishes they first tried on a hot, dusty street corner and adding them to the snacks already served in their homes. Over the years, since mum taught me how to make it, it’s become my favourite dish to cook and share with friends – and for some, it has become one of their treasured dishes too”.

Baked in the oven, they are best served on a bed of sharp lime-pickled onions (see here), alongside some mint and yogurt chutney (see here). Used the grill, and had it with corianderchutney and the salad from the garlic chicken from the same book. Also, definitely put the spices (and the garlic/ginger) in and sauté with onions before the tomatoes go in. Once you have a few of the pantry basics Meera recommends, the ingredient lists are remarkably unintimidating.I liked this even though I had to make some changes (mostly reducing the spices, and also I was short on ginger and out of cilantro). Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017. While the cooking time means this isn't a particularly fast dish, it's still pretty easy to put together. This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. I used cherry tomatoes, so there were lots of skins left in that I would also remove next time, or just use canned tomatoes.