Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Modern Indian Cooking~ Cookbook Review and Recipe

Modern Indian Cooking

You know how it is with some cookbooks. You hold it in your hands, browse through a page or two and immediately know that you are going to enjoy preparing from it. I felt that way with “Modern Indian Cooking“, written by talented chefs Hari Nayak and Vikas Khanna.

The difference between my cooking methods and my mother and grandmother generation lies in the globalization of taste. Traditional roots, but always on the lookout for some adventure that’s appropriate to the evolving palate. Chef Hari Nayak speaks such language in Modern Indian Cooking. He uses ingredients you might not normally see together, and they work. Wonton Chat, Paneer Picatta, Grilled Chicken with Kokum Compote, Konkan Chilli Prawns, Mint Puris, Semolina Crepes, Cardamom Brownies, Pink Peppercorn Chocolate Truffles - the book is filled with clean and contemporary combinations that are grounded in commonsense.

Being into the food photography and neat designs, I want to add some comments about the quality of the book. The design and layout are pleasing to the eye. Beautiful images of classic looking food against chic background fit with the theme that these are modern versions of classics. Some of the recipes have a series of small photographs that show the ingredients and the process of cooking the food. The recipe instructions are also laid out in a clear and concise manner without overcrowding the page. All and all, Modern Indian Cooking is a pleasant cookbook to have in the kitchen, and this is the first Hari Nayak’s cookbook I have added to my collection, but it won’t be the last.


The following is a recipe from Modern Indian Cooking. Baked samosas with spinach and mung bean using phyllo pastry sheets. I’ve prepared them with sprouted mung beans for a friends get-together last weekend and they were very well received.

Samosa with Spinach and Sprouted Mung Beans
(from MIC, page 25. Makes 2-dozen samosas)

1 cup, sprouted mung beans
4 cups, finely chopped fresh spinach
½ cup, finely chopped onion
1 tablespoon cumin-red chilli powder
½ teaspoon salt or to taste
¼ teaspoon turmeric
1-teaspoon oil or ghee

Puff or Phyllo pastry sheets
(mine was from Trader Joe’s-artisan brand.)

Filling: Heat oil in a wide skillet. Add onion and sauté to pale red. Add sprouted mung beans and spinach. Cover the skillet and steam-cook. Spinach supplies moisture, and it would take about 10-15 minutes for the sprouted mung bean to become tender-soft. At this stage, sprinkle turmeric, salt and masala powder. Mix and continue cooking for another five minutes or so. Turn off the heat, and wait for the curry to reach room temperature (cool).

Samosa Wrap: Meanwhile takeout the puff pastry sheet from the freezer. Wait until they reach from stiff, cardboard like to firm but pliable condition. Place the sheet on a lightly floured work surface and evenly roll out to thin. With a sharp knife, cut the sheet to equal looking 2 x 2 inch squares. Place a teaspoon of spinach curry in each square. Quickly fold the right corner over the filling to the left side and press the edges to make a triangle. Repeat until all are done.

Bake: Place the samosas on the baking sheet. Bake at 350 F. After about 10 minutes of baking time, turn to opposite side. Bake for another 5-10 minutes, until crisp and golden. Serve warm with tamarind-date chutney or ketchup.

Baked Samosas
Baked Samosas with Spinach and Sprouted Mung Beans

Notes:
Available for purchase at Amazon, Powell’s
Book Cover is taken from Harinayak.com for review purpose.
Recommend this book to your local library.

~ Indira

Posted by Indira©Copyrighted in Moong Dal (whole), All-Purpose Flour(Maida), Spinach, Reviews: Cookbooks, Sprouts (Molakalu) (Monday May 19, 2008 at 1:34 pm- permalink)
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