Crack the Code: Cook Any Indian Meal with Confidence
Posted: 23 Nov 2015, 19:41
When you think of Indian cuisine what comes to mind? “An overwhelming curry taste” and “Too difficult to make” generally tops the list. What if I told you I’ve discovered a new e-cookbook that stomps on those myths, crushing them in their tracks?
I’ve discovered the real deal way to understand and indulge in healthy Indian gastronomy. In a clever u-turn move away from Indian cookbooks of old, it appears enjoying healthy, flavorful Indian food is actually easy. Let me introduce you to Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole. A quick e-flip through 288 pages will have you smiling as you begin to realize this book is made for those who love great flavor, healthy recipes and quick start-to-finish meals. Yes, I am still talking about cooking Indian food. Think newly discovered suggestions that dish up simple Indian recipes fitting into anyone’s busy life style and level of culinary competency.
The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices. It’s as simple as that. Put away the curry powder and go natural and local. What you will find is a new kind of taste profile that is simple, yet elegant. It won’t be overpowering, it won’t be overly saucy, it won’t all taste the same. It will simply and elegantly be ahh-some.
A few weeks back, I attended a class hosted by Melissa’s Produce in Los Angeles featuring author Nandita Godbole. She’s a great teacher. She taught us all about the how and the why of making memorable Indian cuisine. Her system satellites around what she calls, “The Curry Cravings Code.” It is an incredibly unique but simple six-tier system of making sure that each ingredient used has a purpose and a distinct function. More importantly, it teaches you how to make sure no one ingredient overshadows the one that comes before it, or that will come after it.
Ending the class with “proof” that she knows what she’s talking about, our group was treated to a meal of Effortless Baby Potatoes with Mustard Seeds, a light and fragrant rice and pea dish, Mango Lassi (refreshing yogurt drink) and Cheesy Stuffed Poblano Peppers. The group delicately approached the buffet station. I could hear the mental wheels grinding. “Where was the curry smell?” “Where were the thick, gooey overly-spiced sauces?” Gone, baby, gone. Each spoonful bested the one before it. Here, finally, was flavorful light cuisine suited to any palate. One taste converted doubters to devotees.
Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole is available only in an e-book format. This makes it easy to source and easy to fund ($4.99 Kindle). If you haven’t tried using an e-cookbook yet, you’ll find it surprisingly easy and kitchen counter friendly. Page 238 features one of my favorite recipes from the book. In takes about 30 minutes to make – start to finish. Nandita has graciously “gifted” the recipe to accompany this review. Use it in good health and great taste.
Author’s note: This recipe came about as I tried to create a light and easy summer supper. Fresh ingredients are the star of this dish, so choose the best ones from your market for an unforgettable summer dinner. Pair with a glass of your favorite cold summer beverage for a perfect meal.
Tip: Indian vermicelli is a popular pantry item; it is merely vermicelli or angel hair pasta made with semolina flour and pre-cut into smaller bits. If you are unable to locate Indian vermicelli, you can substitute with either form of pasta, crushed into smaller pieces (2”-3”).
Makes: Four servings
Diet: Non-vegetarian
Prep Time: 15 minutes
Cook Time, Ease: 15 minutes, Easy
INGREDIENTS
Tier One
1 tbsp cooking oil
2 tsp mustard seeds
1 tsp fresh ginger, grated
Tier Two
1 tsp black peppercorns (optional)
Tier Five
1 cup semolina vermicelli, vermicelli pasta or angel hair pasta, crushed
1 cup boiling water
1 lb uncooked shrimp (see pre-prep note)
Tier Six
1 cup cherry tomatoes
¼ tsp sugar
Salt, to taste
¼ cup fresh cilantro leaves
4-5 tbsp unsalted raw or roasted cashews
2 scallions, sliced
PRE PREP
Remove the shell and tail of the shrimp. Devein each shrimp, and if possible, remove the top nerve vein as well. Rinse each shrimp well and soak in cold water until ready to use.
METHOD
Heat the oil in a large sauté pan. Add the mustard seeds; allow them to pop. Add fresh ginger and black peppercorns (if using) to this hot oil and sauté for 1 minute on medium-low; this seasons the oil. Add the semolina vermicelli and lightly sauté for 2 minutes until coated in the seasoned oil. Carefully add the boiling water, cover, and cook 3-5 minutes. Just as the semolina vermicelli is al dente, add shrimp and salt. Stir, cover, and finish cooking on low until the water evaporates or the shrimp has cooked. Mix in the cherry tomatoes, sugar and cilantro leaves (if using), and cook for 1 minute. Garnish with the cashews and sliced scallions. Serve immediately or at room temperature.
I’ve discovered the real deal way to understand and indulge in healthy Indian gastronomy. In a clever u-turn move away from Indian cookbooks of old, it appears enjoying healthy, flavorful Indian food is actually easy. Let me introduce you to Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole. A quick e-flip through 288 pages will have you smiling as you begin to realize this book is made for those who love great flavor, healthy recipes and quick start-to-finish meals. Yes, I am still talking about cooking Indian food. Think newly discovered suggestions that dish up simple Indian recipes fitting into anyone’s busy life style and level of culinary competency.
The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices. It’s as simple as that. Put away the curry powder and go natural and local. What you will find is a new kind of taste profile that is simple, yet elegant. It won’t be overpowering, it won’t be overly saucy, it won’t all taste the same. It will simply and elegantly be ahh-some.
A few weeks back, I attended a class hosted by Melissa’s Produce in Los Angeles featuring author Nandita Godbole. She’s a great teacher. She taught us all about the how and the why of making memorable Indian cuisine. Her system satellites around what she calls, “The Curry Cravings Code.” It is an incredibly unique but simple six-tier system of making sure that each ingredient used has a purpose and a distinct function. More importantly, it teaches you how to make sure no one ingredient overshadows the one that comes before it, or that will come after it.
Ending the class with “proof” that she knows what she’s talking about, our group was treated to a meal of Effortless Baby Potatoes with Mustard Seeds, a light and fragrant rice and pea dish, Mango Lassi (refreshing yogurt drink) and Cheesy Stuffed Poblano Peppers. The group delicately approached the buffet station. I could hear the mental wheels grinding. “Where was the curry smell?” “Where were the thick, gooey overly-spiced sauces?” Gone, baby, gone. Each spoonful bested the one before it. Here, finally, was flavorful light cuisine suited to any palate. One taste converted doubters to devotees.
Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole is available only in an e-book format. This makes it easy to source and easy to fund ($4.99 Kindle). If you haven’t tried using an e-cookbook yet, you’ll find it surprisingly easy and kitchen counter friendly. Page 238 features one of my favorite recipes from the book. In takes about 30 minutes to make – start to finish. Nandita has graciously “gifted” the recipe to accompany this review. Use it in good health and great taste.
Author’s note: This recipe came about as I tried to create a light and easy summer supper. Fresh ingredients are the star of this dish, so choose the best ones from your market for an unforgettable summer dinner. Pair with a glass of your favorite cold summer beverage for a perfect meal.
Tip: Indian vermicelli is a popular pantry item; it is merely vermicelli or angel hair pasta made with semolina flour and pre-cut into smaller bits. If you are unable to locate Indian vermicelli, you can substitute with either form of pasta, crushed into smaller pieces (2”-3”).
Makes: Four servings
Diet: Non-vegetarian
Prep Time: 15 minutes
Cook Time, Ease: 15 minutes, Easy
INGREDIENTS
Tier One
1 tbsp cooking oil
2 tsp mustard seeds
1 tsp fresh ginger, grated
Tier Two
1 tsp black peppercorns (optional)
Tier Five
1 cup semolina vermicelli, vermicelli pasta or angel hair pasta, crushed
1 cup boiling water
1 lb uncooked shrimp (see pre-prep note)
Tier Six
1 cup cherry tomatoes
¼ tsp sugar
Salt, to taste
¼ cup fresh cilantro leaves
4-5 tbsp unsalted raw or roasted cashews
2 scallions, sliced
PRE PREP
Remove the shell and tail of the shrimp. Devein each shrimp, and if possible, remove the top nerve vein as well. Rinse each shrimp well and soak in cold water until ready to use.
METHOD
Heat the oil in a large sauté pan. Add the mustard seeds; allow them to pop. Add fresh ginger and black peppercorns (if using) to this hot oil and sauté for 1 minute on medium-low; this seasons the oil. Add the semolina vermicelli and lightly sauté for 2 minutes until coated in the seasoned oil. Carefully add the boiling water, cover, and cook 3-5 minutes. Just as the semolina vermicelli is al dente, add shrimp and salt. Stir, cover, and finish cooking on low until the water evaporates or the shrimp has cooked. Mix in the cherry tomatoes, sugar and cilantro leaves (if using), and cook for 1 minute. Garnish with the cashews and sliced scallions. Serve immediately or at room temperature.