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Indian-ish: Recipes and Antics from a Modern American Family Hardcover – Illustrated, April 23, 2019
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From the Publisher
Tomato Rice with Crispy Cheddar from Indian-ish
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian—it’s a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled cheddar topping (use the sharpest white cheddar you can find!) adds a little somethin’ somethin’, making it a worthy dinner party dish. The lovely photographer of this very book, Mackenzie Kelley, called it “even better than pizza”.
1. Adjust an oven rack to the highest position and preheat the oven to 500˚F.
2. In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile, spread them out in an even layer in the pan, and cook until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
3. Increase the heat to high and add the tomatoes, using the back of a spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes, then add the salt.
4. Put the cooked rice in an 8-inch square (or similar size) baking dish, then fold in the tomato sauce.
(You can also do the folding in a separate bowl and then transfer the rice to the baking dish, if you doubt your ability to not spill rice and sauce everywhere.) Evenly distribute the grated cheese over the top.
5. Switch the oven to broil and place the baking dish on the top oven rack. Broil for about 3 minutes, until the top bubbles and turns golden brown. Serve immediately.
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 small Indian green chile or serrano chile, finely chopped
- 10 medium Roma tomatoes, diced into ½ inch pieces
- 1 teaspoon kosher salt
- 3 cups cooked basmati rice (from about 1 cup dry rice)
- 1 cup shredded sharp cheddar
—Alex Beggs, Bon Appétit
“With a foreword from Padma Lakshmi and a whiff of early Madhur Jaffrey about it, Indian-ish marks a moment of change for a cuisine once silo’d in the West as Mughlai creamy butter chicken and takeout ‘curry’ (which, as Priya and I wish to remind you, is not a thing).”
—Sanjena Sathian, Food & Wine
“Within the book you’ll find delightful, one-of-a-kind recipes, like roti pizza and tomato rice topped with cheddar cheese — dishes that are designed to be an entry point into Indian cuisine — as well as Priya’s heartwarming stories and Ritu’s gems of indispensable wisdom.”
—Esra Erol, Eater
“A great starter book for anyone who has ever wondered how to make basic Indian food in an American kitchen. Priya and Ritu’s methods are approachable, easy to execute, and employ everything from microwaves to Instant Pots, because that is the way most Americans do things now.”
—From the foreword by Padma Lakshmi, host/executive producer of Bravo’s Top Chef and author of the New York Times best-selling Love, Loss, and What We Ate
“I am impossibly excited about this book. Priya's personality and fresh, bold voice jump off the page, and her FAQ page is alone worth the cover price. Bring on the kachumber, dahi toast, and tomato rice with crispy cheddar, please!”
—Deb Perelman, author of Smitten Kitchen Every Day and The Smitten Kitchen Cookbook
“Indian-ish is not only a collection of wonderful and delicious recipes but, more important, it sends a powerful message—we can all tap into our heritage to access the recipes that connect us to where our parents and grandparents came from.”
—Antoni Porowski, cohost of Queer Eye and author of the forthcoming Antoni in the Kitchen
“Priya Krishna is one of the most important young voices on the food scene and Indian-ish combines everything that makes her so brilliant: her unique take on Indian food, her clever prose, and her love of her family.”
—Kerry Diamond, editor-in-chief of Cherry Bombe
“Indian-ish isn't just a book of really appealing, well-tested, approachable recipes (and it is!), it's also about a mother-daughter relationship and taking pride in where and who you come from. It won’t just make you excited to cook, it will also encourage you to consider the people and dishes that make you you. I'm so grateful that Priya and her mother, Ritu, shared theirs with us.”
—Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories and the Founder of Equity at The Table
About the Author
- Item Weight : 1.95 pounds
- ISBN-10 : 1328482472
- Hardcover : 256 pages
- ISBN-13 : 978-1328482471
- Dimensions : 7.94 x 1.1 x 10 inches
- Publisher : Houghton Mifflin Harcourt; Illustrated edition (April 23, 2019)
- Language: : English
- Best Sellers Rank: #5,426 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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There are recipes, such as "Garlicky Tomatoes", that are literally 1 step recipes telling you to mix tomatoes and garlic. Yes of course, that's how you make garlicky tomatoes, thank you for enlightening me. The real problem here is that this recipe takes up an entire page! Why?! It's literally a 1 sentence, 1 step recipe. Either omit it from the book or format so other recipes can take up the blank space. This is not the only example of unnecessary recipes and wasted space.
Overall, the book is beautiful and charming with several good recipes. There's just a lot of fluff to make this thing 240 pages when it could have been 100.
Priya Krishna's Indian-ish feels like Roald Dahl came back to life and wrote a prequel to BFG set in an Indian American setting. I highly recommend.
The recipes are so easy to follow, make sense, and every, single, recipe has a wonderful anecdote that makes the recipe feel more than words on a page, but a part of Priya’s memories and emotions on a page. It has an entire chapter dedicated to chutneys and sauces (my culinary weakness), and loads and loads of vegetarian dishes that I’m thankful for.
I’m now invigorated and inspired to buy a new spice grinder, go to my local Indian grocery store, aptly named Krishna Grocery, and get all the curry leaves I can get my hands on.