Tag Archives: Monisha Bharadwaj

Easy-Peasy Spiced Ground Lamb with Peas

Posted on by 3 comments
A comforting home-style Indian dish -- in mere minutes.
A comforting home-style Indian dish — in mere minutes.

Some people always keep a bag of frozen peas in the freezer to suppress bruises or aches and pains.

Me? I keep one for last-minute additions to salads, soups, stews, pastas, and more.

They are nearly as good as fresh, easier to prep (there’s none involved), and are available year-round.

They add bright color, subtle sweetness, and gentle texture to so many dishes, including this one.

“Spiced Lamb with Peas (Kheema Muttar)” is from the cookbook, “Indian in 7” (Kyle, 2019), of which I received a review copy.

It’s by Monisha Bharadwaj, a chef and food historian, who runs an Indian cooking school in London, Cooking with Monisha.

As the name implies, the book is all about recipes for that take seven ingredients or fewer. Bharadwaj does take a few liberties with that, though. Cooking oil isn’t included in the official count. And some recipes call for simple sauces or pastes from a different recipe in the book.

Read more

Crunch-A-Licious Indian-Style Crisp Garlic Shrimp

Posted on by 5 comments

These addictive shrimp are crisp enough to eat with your fingers.

These addictive shrimp are crisp enough to eat with your fingers.

 

If you’ve ever shied away from cooking Indian food at home, fearing a long list of ingredients not easily available at your neighborhood grocery store, this is the recipe for you.

“Crisp Garlic Shrimp” could not be easier.

Nor more delicious.

It is from the new “The Indian Cooking Course” (Kyle), of which I received a review copy.  The lavishly photographed, comprehensive cookbook is by Monisha Bharadwaj, who runs the Cooking With Monisha cooking school in London.

IndianCookingCourse

Inside, you’ll find a bevy of recipes that showcase the breadth of flavors from North to South, from “North Indian Chicken Biryani” to “Sindhi Pomegranate Chutney” to “South Indian Lentil and Milk Pudding.”

Read more