Linder Lisa - Indian Made Easy

This book is about discovering a casual attitude towards Indian cookery, provoking the inventive side in experienced cooks and building confidence in others. This is a book that you reach out for, one that provides familiarity and comfort, and one for everyday use whatever the occasion may be. Stripped back are the regal layers associated with Indian cuisine, making way for a new casual approach to cooking with Indian spices and ingredients.

In this book you will find traditional favourites plus classic dishes from the north and south of India, some of which have been distilled and pared back for busy modern cooks. The recipes continue to hold true to tradition while fitting in with the way you want to cook preparing ahead where possible and making shopping easy. Indian Made Easy brings Indian cookery up to date, and will provide you with the basics and inspiration to forge your own path and try something new. Recipes such as Lemon and Saffron Pot Roast Chicken, Baked Salmon with Crme Frache and Coconut or Chilli Hot Chocolate will warm the soul, fire up a love for food and build an appreciation of spices you may have never even heard of. These are recipes to celebrate and share communally. Quick, uncomplicated dishes, with simple steps and helpful tips, will allow you to dip in and out of Indian cooking as and when the mood suits you.

It is all about cooking with ease, organisation and simplicity, and guiding you along the way until eventually you feel confident and inspired to use spices in more ways than one. The love and appreciation of good food is a common thread that runs through all the regions of India, central to family life, culture and pleasure. Indian Made Easy invites you to join in the experience.

Use ground cinnamon for extra flavour and deep colour. As an alternative, cassia, which comes from cassia bark, is related to true cinnamon. CLOVES Cloves can be used whole or ground for a powerful sweet, but peppery flavour. NIGELLA SEEDS Ideally used whole in pickles, curries, breads and salads, these seeds can be toasted and ground at home. BLACK CARDAMOM The aroma and flavour of black cardamom is quite different from small cardamom. It has a distinct smoky, minty coolness to its flavour.

GREEN CARDAMOM Second to black pepper, cardamom is one of the most popular spices in the world. It works beautifully in milky desserts or savoury curries. FENUGREEK SEEDS This small hard seed has a tangy, burnt-sugar flavour, so only use in small quantities. BAY LEAVES These leaves are frequently used in rice and meat dishes, but are also delicious in dhals and vegetables. MUSTARD SEEDS Mustard seeds come in three colours: yellow, brown and black. Its the black ones that are most commonly used in Indian cooking, and are only used in dhals, pickles, salad dressings and chutneys almost never in meat dishes.

BLACK PEPPERCORNS The perfect spice and seasoning used in every type of regional cooking use black peppercorns whole or crushed in meat, vegetable, lentil and rice dishes. WHOLE CUMIN SEEDS This spice is often used whole and added to hot oil or can be ground. For a smoky, earthy flavour toast the seeds first and then grind. WHOLE CORIANDER SEEDS These little lemony, sweet balls can be ground, toasted, crushed or used whole. They are ideal in pickles or ground in curry pastes. AJWAIN (CAROM) SEED Also known as lovage, this seed certainly has a distinct, piquant flavour.

It is mainly used in vegetables, pickles and breads. CARAWAY SEEDS This versatile seed releases a very aromatic, sharp and nutty flavour. Add to bread, meat and fish dishes for extra character. FENUGREEK LEAVES Known as kasuri methi, these dried leaves add a strong, distinctive flavour to a curry. Rub the leaves between your fingers while adding to your dish to release the flavour. MACE AND NUTMEG Both these spices are formed on the same plant, they are quite similar in flavour and are mostly used in meat curries and desserts.

WHITE POPPY SEEDS These add richness to a dish. They can be roasted, ground and then added to dishes or soaked in hot water and made into a thick paste. PANCH PHORAN Also known as Bengali five spice, they are used to infuse the oil and add wonderful layers of flavour to most dishes. Ready-mixed packets of these seeds are available to buy, but if you cant find them then mix together equal quantities of fenugreek seeds (methi dana), cumin seeds (jeera), aniseed (saunf), black mustard seeds (rai) and onion seeds (kalonji). Store the mix in an airtight jar and use as and when it is needed.