Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen by Sodha Meera

Author:Sodha, Meera [Sodha, Meera]
Language: eng
Format: epub
ISBN: 9780241278833
Publisher: Penguin Books Ltd
Published: 2016-03-30T16:00:00+00:00

Recipe List

Baked Masala Chips

Ferrari

Golden Garlic Raita

Spinach with Black Pepper, Garlic and Lemon

Green Beans with Mustard Seeds and Ginger

Jaipur Slaw

Kachumbar

Pomegranate and Mint Raita

Roasted Cauliflower with Cumin, Turmeric and Lemon

Chaat Salad

SIDES

Indians are not great at minimalism when it comes to mealtimes. Traditionally, at every meal there will be one or two main courses, a helping of rice or dal, a couple of side dishes in the form of salads, vegetables and raitas, and then some pickles (and that’s post-starter and pre-pudding). I’m all for simplicity in the kitchen, but Indian sides can really help to balance out a meal, complement a main course or just add a little extra variety to the table.

For instance, if you’re cooking something spicy, then a cooling fresh pomegranate and mint raita (see here ) would be the perfect partner. It’s not a classic Indian recipe, but one that I have created using two of my favourite invigorating ingredients.

If you’re after some added freshness, then you could try making the Jaipur slaw (see here ) – a colourful, crunchy combination of mooli, carrots and red cabbage. Leave it long enough and it’ll turn as pink as the famous Rajasthani city.

In colder weather, ferarri (see here ) really comes into its own. A crunchy jumble of potatoes and peanuts dressed with lemon juice, green chilli and salt, it warms you up from top to bottom, just like the addictive baked masala chips (see here ).

My favourite sidekick of all is also India’s most famous salad: kachumbar (see here ). Finely chopped tomatoes, shallots and coriander turn into a sort of salsa which is greater than the sum of its parts. It goes just as well with chapatti crisps (see here ) for a delicious quick snack as it does with rich dishes like my creamy chicken and fig curry (see here ), or with grilled meats like lamb raan (see here ) or lamb kebabs with cumin and coriander (see here ).

Finally, there are the greens. Greens which you want to eat, as opposed to the ones you felt forced to in the school dining room. Green beans with mustard seeds and ginger (see here ) is one of Mum’s favourite recipes. Her generation tend to eat it as a main course, but I prefer it as a side. I am also quite partial to making the spinach with black pepper, garlic and lemon (see here ) with almost every evening meal.

Whichever one you decide to employ as the side dish (or dishes) to your meal, you can be sure that they are all as quick to make as they are to eat.

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