Indian for Everyone: The Home Cook's Guide to Traditional Favorites

By Anupy Singla

The bestselling author of The Indian Slow Cooker and Vegan Indian Cooking serves up a stunning and comprehensive cookbook that “may be her best yet” (Publishers Weekly, starred review).

Anupy Singla is America’s favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes has endeared her to fans the world over. This new book opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions, expertise, or familiarity.

Singla has chosen the cuisine’s most popular dishes and, unlike other Indian cookbooks, embedded different preparation styles and ingredients into every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, as well as alternatives for the slow cooker. Beginners appreciate the book’s step-by-step instructions, while veterans find it useful as a reference point for their favorite dishes, including little-known instructions and standard cook times. The book also caters to healthy eaters and folks with allergies and dietary preferences.

With deeply personal, detailed stories behind these recipes, readers see how traditional Indian cooking helped connect Singla and her daughters to their cultural heritage. More than the next great Indian cookbook, this is the next great American cookbook—sure to become a staple of every family’s collection.

“Indian for Everyone has recipes for native Indians, non-Indians, vegetarians, vegans, and meat-lovers; it offers dishes from restaurant menus and simpler ones prepared at home.” —The Boston Globe

“Only have room for one go-to book for Indian home cooking on your shelf? This is it.” —Booklist, Top Ten Food Books of 2015

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Sep 22, 2014
• ISBN: 9781572847453

Book preview

The Basics

Spice Blends, Chutneys, Shortcuts, and Beverages

Tandoori Masala

Pav Bhaji Masala

Garam Masala

Chana Masala

Chaat Masala

Sambhar Powder

Chai Masala

Bhuna Jeera Roasted Ground Cumin

Pudina ki Chutney Mint Chutney

Imlee ki Chutney Tamarind–Date Chutney

Coconut Chutney

Paneer

Baked Tofu

Cashew Cream

Jeera Chawal Cumin Rice

Brown Rice–Quinoa Palau

Kheera Raita Cucumber Yogurt

North Indian Onion Salad

Kachumber Indian Salsa

Mom’s Morning Cleanse

Indian as Apple Pie Green Juice Smoothie

Neha’s Chai Spiced Indian Tea

Mango Lassi

PICTURED ON PREVIOUS PAGE:

1Pudina ki Chutney, p. 41

2Neha's Chai, p. 55

3Jeera Chawal, p. 48

4Kheera Raita, p. 50

5North Indian Onion Salad, p. 51

6Kachumber, p. 52

7Imlee ki Chutney, p. 42

8Coconut Chutney, p. 43

In my cooking classes, I always say that for successful Indian cooking, you should be less concerned about the slicing and dicing and instead stay focused on the spicing. Keeping key spice blends on hand will mean that you can whip up a delicious Indian meal in minutes. Making batches of chutneys ahead of time can also help ensure a delicious, authentic Indian meal in no time. It’s not hard to cook Indian food, but it does take a little planning and an understanding that several side dishes are essential to a perfectly complete Indian meal.

In this section, you’ll also find suggestions on how to make substitutions for meat and dairy in the recipes that follow. Make a batch of Baked Tofu or Cashew Cream (see recipes on pp. 46 and 47) a few days ahead of time, and you’ll be well prepared to tackle all of your weekday meals without a mad scramble.

Tandoori Masala

YIELD: 2 CUPS / 230 G

TOOLS: You’ll need a shallow, heavy pan; a plate; a spice grinder or powerful blender, such as a Vitamix; a large mixing bowl; and a whisk.

This is one of the most versatile spice blends. Mix it with yogurt to make a fantastic marinade for virtually any protein before it hits the grill—you can use it to make everything from tandoori chicken to tofu. It’s also fantastic as a dry rub on meats, sprinkled on fish, or even as a healthy seasoning for popcorn. The nice thing about my version is that it gets its red hue from natural ingredients, rather than red food