Ruta Kahate - Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less

For several years, I ran a cooking school in Oakland, California. My intention was to demystify Indian food; to demonstrate that, contrary to popular belief, this exotic cuisine could in fact be simple to cook at home. But simple can be a subjective term. As my early students will testify (while rolling their eyes), Id have them make everything from scratchgrind every whole spice and blend every masala fresh for each recipe. The results were superb, I reasoned, so why do it any other way?

Why, indeed. I found the answer when my little daughters, Mira and Lola, came along, bringing with them the million and one chores that weigh down a parents already busy schedule. Suddenly, simple had to get a whole lot simpler. I discovered smart shortcuts, convenient techniques, and quick-cooking ingredients that didnt compromise on taste or nutrition. I applied a lot of those ideas to my school, much to my students delight. Several of them were overextended parents or busy executives who loved to cook but couldnt spare hours to source and prep a menu.

Sounds like you? If so, youll like this book; it reflects the way I like to cook and eat today. Using your Quick-Fix Indian Pantry and Shortcut Shelf, you, too, will be able to create quick dishes that are fresh, nutritious, and, dare I say, exotic.

Ill let you in on a little secret. I dont actually plan my weekly menus; Im too seat-of-the-pants for that. Instead I keep my Quick-Fix Indian Pantry and Shortcut Shelf always stocked so Im free to respond to the momentshrimp fresh enough to jump into my basket, a glut of organic strawberries, the unexpected dinner guest, the head cold that I feel coming on. In short, spontaneity is great, but only if youre well organized.

So the first thing to do is to take this book shopping and stock your Quick-Fix Indian Pantry. Next, tackle your Shortcut Shelf: the recurring homemade items youll always be reaching for. And then get cooking.

Heres the very best part: Every one of these recipes has been designed so you can make the dishfrom start to finishin 30 minutes or less. That includes any soaking or marinating time. If you decide to soak or marinate longer, great; but its not necessary for the success of the dish.

Of course, Im assuming youre comfortable in the kitchen and you have basic cooking skills. If youve never chopped an onion before, you may need to add a few minutes to the total time, depending on the recipe. The good news is, even if youre a total novice, youll be able to make these dishes without being overwhelmed.

The recipes themselves are from all over the subcontinent, where Ive spent half my life cooking and eating. If you notice several dishes from the tiny state of Goa, thats where Im spending a lot of time these days. This coastal paradise is unique in India, both for its laid-back lifestyle and its remarkable cuisine.

The structure of this book is slightly unusual; in addition to the usual courses Ive added two sections: Breakfast and Lunch. Since most people arent familiar with the Indian versions of those meals, I thought it would be nice to give you some quick options such as for a light lunch.

As for special equipment, there are just three things youll need: a blender to make your soups and wet masalas; a good electric coffee grinder that youll strictly use for grinding spices; and a small, sturdy mortar and pestle, which is better for grinding tiny amountsthe seeds of just one cardamom pod, for instance. You can even put the little ones to work; my girls love sitting on the floor and pounding spices. It gets the job done and keeps them out of trouble.

By the way, cooking is all about touch and feel. Theres simply no way to predict exactly how long to cook a potato in order to make it tender enough to mash. One crop may be different from another, your gas burner may not be as strong as mine, your kitchen may be at a higher altitudenature doesnt always cooperate with a well-written recipe. So, to repeat what I used to tell my students, you just have to cook it until its done. While I assure you that all these recipes can be made in under 30 minutes, Ive refrained from specifying exact timings for every single stepbecause I believe youll get better results by feeling your way through the process instead of constantly watching the clock. Just read the entire recipe through before you begin; that way there are no surprises.

Finally, rather than over-intellectualizing cooking, I follow this mantra: If it tastes good, itll get eaten. Its as simple as that. To me, there really is no bigger joy than cooking up a meal, then watching it all disappear. And making tasty meals in these not-so-relaxed times is all about being prepared. So get organized and watch those plates being wiped clean.

Cook and be happy!