If you’re using fresh corn, pull off the husks and any loose silky threads. Bring a pan of water to the boil and carefully lower in the cobs. Boil for around 8 minutes, until tender. Drain, then wash under cold water. To slice off the kernels, make sure the cob sits flat (slice off the stem on the bottom of the cob if not) and place in a shallow dish. Hold the pointy end firmly with one hand and, with the other, slice close to the core, letting the blade move down the cob. So if you need to make a last minute meal for an unexpected guest or you’re learning how to cook then this is a perfect, flavoursome recipe with very little room for error.

Fresh India: 130 Quick, Easy, and Delicious Vegetarian Fresh India: 130 Quick, Easy, and Delicious Vegetarian

Meera Sodha has made turmeric lattes and a type of mithai (Indian sweet). Rather apologetically, she notes that while things may seem to have gone a bit hipster cafe when we meet in her east London kitchen, both are old Indian recipes. She’d grown up drinking “golden milk” as a cure-all (though health claims on its behalf remain unproven, she hastens to add), and had been busy developing her own spice blend including turmeric, cinnamon and pepper. The sweets are khajur pak – traditionally made by heating dates and nuts, likely cashews, in a pan on the stove, but she blitzed them in a food processor before rolling them into balls and dusting with pistachio and cocoa. “And I added pecans because … well, who doesn’t love pecans?” This pursuit of flavour over tradition has contributed to the success of Fresh India, this year’s winner of Best New Cookbook.This is a perfect finger food that can be served as a starter or as a main meal. Me and my friends stuffed the kebabs into garlic pitta bread added chilli sauce and lime Raita. This is a beautiful book to look through! I love looking at great food, this has lots of very attractive pictures of vegetables and bright images of Indian art and illustrations. If you enjoy looking through cookery books for fun this is highly recommended. The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times Change the plan you will roll onto at any time during your trial by visiting the “Settings & Account” section. What happens at the end of my trial? Add the crushed coriander and cumin, followed by the potatoes. Cook for 10 minutes, turning every now and then until crispy. Add a couple of tablespoons of water, cover with the lid and cook for a further 5 minutes, until the potatoes are tender and no longer resist the point of a knife.

Meera Sodha

If you do nothing, you will be auto-enrolled in our premium digital monthly subscription plan and retain complete access for 65 € per month. Sodha wanted to shine a light not only on Gujarati food, but on the rich variety of Indian cooking, so at odds with the brown, indistinct rogan joshes, kormas and baltis of some high-street curry houses. “Brits have this fierce love of Indian food and I think those restaurants took that love for granted,” she says. Increasing interest in food in the UK means people travelling to India are emboldened to discover the diversity of the cuisine, and she thinks British people are also excited to use local produce in new ways. When writing recipes for Fresh India, Sodha would consider whether to use the vegetable in a twist on a traditional recipe – her matar paneer dish uses two types of peas – or to use Indian spices to create something new. “The salad section is entirely new because India doesn’t really do salads.”My second book, Fresh India, was published in July 2016 and is a celebration of India’s love of vegetables. It won The Observer Food Monthly’s Best New Cookbook.

Fresh India - Penguin Books UK

Add the fenugreek leaves, cinnamon, cloves, chilli powder, honey and salt. Stir, then add the fried paneer, cover with a lid and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes. To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here. Put a tablespoon of oil into a large lidded frying pan over a medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.Some of the dishes in Fresh India have been passed down the generations in my family and haven’t seen the light of day outside our home until now. Many have come from my travels all over India and the people I have met along the way, from home cooks to street stall vendors, temple cooks to chefs in top restaurants.

Meera Sodha Cauliflower Korma | Easy Vegetarian Curry Recipe Meera Sodha Cauliflower Korma | Easy Vegetarian Curry Recipe

Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike. But my aim with this book is not to preach or to write only for vegetarians: it is to inspire you to cook a different, fresher, vegetable-led type of Indian food. To honor the seasons and what grows in our fields, and also to celebrate the way that hundreds of millions of Indians eat, and the Gujarati way of thinking. Whether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you. At the heart of every one of my recipes is a place called Gujarat. It’s where, as long as anyone can remember, our family came from. And although my family has now settled in England, we are still Gujarati, and day in day out we talk, think, and eat like Gujaratis. Traditionally, this dish would be made with a few large slabs of golden butter, but for the sake of decency I’ve toned things down a bit. It’s still an extravagant dish, but channel India and enjoy yourself.Gujarat, a small state on the western coast of India, has had a very big impact on Indian food culture. It all started in 269 BC when Emperor Ashoka banned the slaughter of any living animal in the name of peace. Since that time, the majority of the millions of Hindus in the state have been vegetarian. Over thousands of years, a rich and resourceful vegetable-first way of cooking has evolved. Home cooks, restaurant chefs, and street-food stallholders alike have all been creating simple but extraordinary dishes, using just what grows on the land and is in season. Walk the streets of Ahmedabad or Rajkot and you’ll come across simple but heavenly potato curries cooked with garlic, mustard seeds, and tomatoes. Or sweet corn cooked in a deeply savory sauce of ground peanuts and yogurt and eggplants that have been smoked over red coals until they become deeply mysterious and creamy.