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5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices | 
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| Author: Ruta Kahate
Creator: Susie Cushner
Publisher: Chronicle Books
Category: Book
List Price: $19.95
Buy New: $11.17
You Save: $8.78 (44%)
New (29) Used (10) from $11.17
Rating:  30 reviews
Sales Rank: 13535
Media: Paperback
Pages: 132
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 8.6 x 8 x 0.6
ISBN: 081185342X
Dewey Decimal Number: 641.5954
EAN: 9780811853422
ASIN: 081185342X
Publication Date: May 31, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
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Product Description
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices coriander, cumin, mustard, cayenne pepper, and turmeric to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
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| Customer Reviews: Read 25 more reviews...
Brilliant Indian Home Cooking July 14, 2007
Bay Area Reader (California)
33 out of 33 found this review helpful
This is a great book. It's premise is simple, but not simplistic - take 5 spices combined in various ways and produce a variety of Indian dishes for any occasion. Everything I've made from it has succeeded, and I will certainly make again. The coverplate (chickpeas with dill) is total comfort food, and uses dill as a vegetable in a new and surprising way. I've also made and enjoyed the Cabbage Salad (a fresh take on slaw), Indian Fried fish (tasty and savory), Sweet Potato with Ginger and Lemon, Corn with Mustard Seeds, and the fantastic Mussels in a Green Curry. And anyone who thinks they don't like okra NEEDS to try the Okra Raita - my favorite of all favorites in the book.
Recipes are well-presented, clear and easy to follow. I cook a lot of Indian food, but in no way felt that these recipes were dumbed-down at all. Kahate wisely confines her recipes to simple, practical ones with accessible ingredients. Does Indian food offer complex biriyanis with 15 spices and many ingredients? Sure. But that's not what is offered here. This is fresh home cooking, bursting with flavor, yet able to be cooked quickly. The flavors of the ingredients is prominent. And Kahate is a good guide to ingredients and techniques.
Highly recommended. Mine is already stained from much use!
A great Indian cook book for both the gourmet cook and professional chef July 2, 2007
Alison Negrin (Alamo, California)
12 out of 13 found this review helpful
This fine little treasure of a cookbook can be a great introduction for gourmet cooks who are unfamiliar with Indian cuisine. For the professional chef it contains creative, seasonal and well tested recipes that can offer new possibilities for any restaurant menu. I am particularly attracted to the array of vegetable recipes, for example corn with mustard seeds or butternut squash and green beans in coconut-milk curry. The clever lay-out of the book as well as the number of recipes(50) and beautiful photos make this a must-have cookbook to add to your shelf.
Easy Recipes and Delicious Results October 17, 2007
Steven Muni (Sutter Creek, CA USA)
11 out of 11 found this review helpful
I have made several recipes from this book and have been delighted with all so far. I cook a lot of Indian food, and am a fan of the books of Mahadur Jaffrey and Julie Sahni, but this book is going to be used as much as their books. The premise is simple but not simplistic. The recipes are easy to follow and the results are delicious. Particular raves at my house go to the carrot raita, with it's inclusion of walnut pieces and raisins, (I used dried cranberries.) And the Goan eggplant and shrimp curry is a winner, although I used a little more shrimp and eggplant than called for in the recipe and used a full can of coconut milk instead of the cup of water and cup of coconut milk called for. This is a worthy addition to anyone's collection of cookbooks.
Indian Cooking Made Accessible July 6, 2007
S. Dowling (California)
9 out of 9 found this review helpful
I love to cook but am intimidated by many ethnic recipes as they seem complicated and require far too much work given my crazy schedule. This book is different. I love the fact that I'm not buying millions of ingredients that I'll only use once and I've found it helpful to have a picture of what the dish should resemble. Oh, and most importantly, the end results are delicious!! It doesn't hurt that this is a gorgeous cookbook - the photos are mouthwatering. Enjoy!
Worth the Money! June 28, 2007
Food Lover
7 out of 7 found this review helpful
I usually don't buy cookbooks because most of them don't work or are not thoroughly tested, but I bought this one. And for once, I'm glad I did.
The recipes are easy to work through, don't call for a laundry list of ingredients that are impossible to track down and most importantly, delicious! I've now made the book's chicken in cashew nut sauce, black-eyed peas in a spicy goan curry, shrimp curry with eggplant, spicy seared shrimp and cucumber salad with crushed peanuts for my family and everyone has loved them.
As someone who cooks alot, I was pleasantly surprised at just how flavorful everything was, even though sometimes you're not using a lot of spices. And her premise that you can cook Indian food with just coriander, cumin, turmeric, mustard seeds and cayenne really does work.
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