Who is Anjum Anand? This very same question was on my mind some 6 months ago. But that was before I became enamored to her "Indian Cooking made easy" show on Cooking channel, spin-off of Food Network. She may be relatively less-known in the US but she is a superstar in UK. And she has been famously dubbed as the "Indian Nigella Lawson" and Television's Tastiest Chef. :)Anjum's New Indian cookbook is the latest offering from this extremely talented chef cum author. When I was asked to do a book review, I was eager to get my hands on the very handsome paperback book that is filled with plenty of easy to cook regional recipes from all over India. These recipes are backed up by page after page of gorgeous color photography. Whether you are a meat lover or a vegetarian eater, there are plenty of recipes to whet everyone's appetite. The book is neatly organized into chapters like Light Meals and Snacks, Fish and Seafood, Chicken, Meat, Vegetables and Dessert. The recipes have crisp and clear instructions that even a novice cook can follow.All of the recipes use easily available ingredients that one can find in the Supermarket/Asian stores. Additionally this 256-pages book has an alphabetical list of useful terminology, a glossary if you will, that is a big plus for anyone who is relatively new to Indian Cooking. Overall this book is a bonafide hit. I would highly recommend this book to anyone who wants to try fuss-free Indian recipes at home.So what are you waiting for? Now that holiday season is almost upon us, make sure to get a copy of this book for yourself and for your friends/family from here.
Look forward to seeing more recipes from Anjum's New Indian. Here is a recipe for a Masala that Anjum uses in many of her recipes in the book-
Anjum's Maharashtrian Goda Masala(Spice Powder):
This is a very fragrant mixed spice powder that can be used to flavor a bunch of curries, khorma and such.This is a very popular masala powder used in the state of Maharashtra. Anjum suggests to store this masala in an air-tight container and finish off within 3 months. Warning: This is quite an intense mix of blend. So less is more.
- 4 Tbsp Dessicated Coconut Flakes
- 2 Tbsp White Sesame Seeds
- 7 Tbsp Coriander Seeds
- 1 Tsp Black Peppercorns
- 1 Star Anise
- 2 Tbsp Cumin Seeds
- 1 Tsp Fennel Seeds
- 8 Cloves
- 2 Black Cardamom Pods
- 1 Large Dry Red Chili
- 1 3" Cinnamon Stick
- 2 Bay Leaves
- 1 Stalk Curry Leaves(Optional)
- 1 1/2 Tsp Olive Oil
- Dry fry these ingredients "separately" until they are browned: Coconut, Sesame Seeds, Coriander Seeds.
- Heat the oil in a thick shallow skillet.
- Add all the other ingredients and stir till they start emitting aroma and the cumin seeds are dark brown in color. (Watch out for hot splashes from the pan as the Peppercorns start splitting)
- Cool the ingredients and add them to a blender.
- Grind them into a fine powder.
- Store the powder in an air-tight container for upto 3 months.
- 12 medium Taro Root, fully cooked but firm to touch
- 1 Tsp Goda Masala
- 1 Tsp Cracked Pepper
- 1/2 Tsp Mustard Seeds
- Salt for taste
- 1 Stalk Curry leaves, optional
- 1 Tbsp Olive Oil
- Peel and halve the cooked Taro.
- Heat the oil in the pan.Add the mustard seeds. Once they start sputtering, add the cut taro.
- Saute them until they start to brown in spots.
- Sprinkle the Masala powder, Cracked Pepper and salt.
- Splash a little water and fry gently until they are really browned and crisped at the edges.