Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Anjum's New Indian Paperback – October 26, 2010
Frequently Bought Together
Customers Who Bought This Item Also Bought
Autumn has always been one of my favorite times of the year. I love the weather turning cool, the leaves burnishing and the idea of getting back to comfort food of a lighter persuasion than wintry fare. The colors of the fall give rise to its vibrant seasonal ingredients which I love to use, one of my favorites of which is the bulbous butternut squash. It is smoother and silkier than pumpkin and works really well in Indian food. This chicken curry is a hearty, one-pot meal which is savory, slightly sweet, slightly tangy, very nutritious and highly satisfying, which makes it one of India’s (and England’s) best loved dishes. Serve with rice or naan bread. --Anjum Anand
2 tsp cumin seeds
1 tbsp coriander seeds
1 inch piece of cinnamon stick
1/4 tsp fenugreek seeds, ground
1/2 tsp brown mustard seeds
1/4 tsp black peppercorns
1 tsp fennel seeds
1/2 tsp pure red chile powder, or to taste
6 large cloves of garlic, peeled
1/2 inch piece of fresh ginger, peeled
6 tbsp vegetable oil
1 medium onion, peeled, halved and finely sliced
Salt, to taste
2 medium tomatoes, puréed
2 lb chicken pieces, skinned
1 cup red lentils, rinsed well and soaked in water while you prepare and cook
3 1/4 cups water
4 small eggplants, halved lengthways (optional)
1 lb butternut squash, peeled and flesh cut into large chunks (optional)
1 tsp tamarind paste, or to taste
1 tsp garam masala
1 tsp brown sugar or jaggery (optional)
Handful of fresh cilantro, chopped
Using a spice grinder or good pestle and mortar, make a fine powder of the whole spices. In a blender, make a fine paste of the ginger and garlic, the powdered spices, and a small splash of water until smooth.
Heat the oil in a nonstick saucepan and fry the sliced onion until well browned, around 8 minutes. Add the spice paste and salt and cook until all the moisture in the pan has evaporated, then fry the paste for another 2 to 3 minutes over low heat, stirring continuously. Add the tomatoes and a good splash of water, cover and cook for 10 minutes over medium–high heat or until the sauce is cooked and the oil starts to bubble at the sides.
Add the chicken and brown for a few minutes. Drain the lentils from their soaking water and add to the pan with 3 1/4 cups water. Bring to a boil, then simmer for 5 minutes. Add the eggplant, cover and cook over low heat for 10 minutes, then add the squash, if using. Cover again and cook until the chicken and vegetables are tender, another 10 minutes or so. Give the pan an occasional stir to make sure the lentils are not settling at the bottom.
Add the tamarind paste to taste, the garam masala and sugar. Check the seasoning and, using the back of the spoon, crush some of the lentils to thicken the gravy. Add a splash of warm water if it is too thick. Sprinkle with the cilantro and serve.
More Recipe Excerpts from Anjum's New Indian
Dried Pomegranate Chicken
Lima Bean Sundal
Sindhi Lamb Curry
Top Customer Reviews
Anand has an excellent show on the Cooking Channel. When I got the book I expected to find most of the recipes she made on the TV show, but I recognize only a few. No matter -- these are quite good. The book's organized in the usual way (basic recipes, light meals and snacks, then entrees) with separate chapters for fish and seafood, chicken, meat, vegetables, beans and lentils, rice and bread, raitas and chutneys, and desserts and drinks.
While there are several vegetarian options, you won't be overwhelmed by them (which causes me to emit a little sigh, as I often turn to Indian food for serving my vegetarian friend). She aimed to provide recipes for dishes you wouldn't find in the Indian takeaway menus, so there's no chicken tikka masala or other standbys. On the other hand there are a LOT of fish dishes -- about 25 of them -- and most look tasty indeed, such as a Goan fish curry (fish filets with mustard seeds, onion, ginger, cinnamon, tomatoes, coconut milk) and baked chutney-stuffed whole fish (which looks simple enough that I could get it on the table in under an hour).Read more ›
Yes, it's true that the recipes in this well constructed cookbook will have you going in search of things like cardamom pods, garam masala, curry leaves and Goan red spice paste. But Los Angeles-based India Sweets and Spices ([...]) can prove a wonderful resource companion to this delicious cookbook.
Indian food gets too short shrift in many culinary annuals, but Anjum Anand does a wonderful job of shining the spotlight on new and old recipes from her homeland.
The cilantro chutney in this book is amazing and easy!
The fried eggplant dish is so good and versatile. It's easy too (put some coconut or cilantro chutney on these little chips, yummmm)
Her family's garam masala recipe is super easy and yummy spice.
Another note: I live in West Virginia and cannot get all of the different kinds of flours and daals, etc. I just do without and it is still amazing.
I found most of the recipes very tasty and satisfying; neither 'authenticity' (which I cannot judge) nor 'newness' (which I do not care about) were important to me. The level of expertise required is about that required by other serious Indian food writers such as Madhur Jaffrey. And yes, you do have to hit the internet to find kaffir lime leaves and asafoetida, etc., if you do not live in a city with Indian grocery stores. Perhaps this book isn't the best for someone beginning to cook Indian.
Three stars = 'okay' because the cook book is one worth having if you can overlook the full-face dreamy-eyed photos of the cook. It just made me think she wasn't a serious professional.
Most Recent Customer Reviews
This cookbook is mostly a written version of the tv show. It has all the same recipes and the only difference is a description of the area in India where the recipe comes from and... Read morePublished on June 21, 2011 by Rachel
Watched her show on the cooks channel and now I have the recipies.
I love the food.
Spent six years in England.
Ate Indian food everytine I got a chance.
TITLE: Anjum's New Indian £14.99
AUTHOR: Anjum Anand
RECIPES: Over 100 recipes from around Indian providing a comprehensive range of dishes from the simple light dish... Read more
I don't really think its fair to blame the author if one decides to live in a region without an ethnic grocery store. Read morePublished on October 28, 2010 by tiffbooks