In a Hurry? Try Some Curry- with Quick-Fix Indian!

Quick-Fix Indian
Easy Exotic Dishes in 30 Minutes or Less
by Ruta Kahate
Paperback, 7½x9 in., 224 pages

Indian cooking takes all day, right? Well, only if you want it to. Ruta Kahate shows you how you can make deliciously exotic Indian fare on a North American schedule - even on soccer night.

Ruta is a chef, best-selling author, and culinary travel guide and her ability to translate her culture's food into quick-fix fare came out of necessity when her two daughters were born. It's not too often we have hours to prepare dinner, or even one hour - but that doesn't mean we have to have take-out or worse - boring food.

The Indian palate is wide and varied and certainly goes beyond currys. Ruta started out doing everything the traditional (read: long) way, but parenthood and a busy life demanded that she make some changes, she has perfected the art of quick-fix Indian and you will too! You will find everything from breakfast to desserts, all in 30 minutes or less.

Chapters include:

Brisk Breakfasts

Lightning Lunches

Swift Soups

Speedy Salads and Raitas

Mains in Minutes

Express Veggies

Snappy Staples

Curries in a Hurry (Dals too)

Rapid Relishes

Zippy Snacks

Double-Quick Desserts

Last-Minute Libations

Ruta also shows you how to stock a quick-fix Indian pantry and shortcut shelf so that you are fully armed to get your delicious Indian dishes on the table in no time!

Ruta Kahate - also best-selling author of 5 Spices, 50 Dishes

 
Try these quick-fix dishes from Ruta Kahate this week! 


Black Pepper Shrimp with Curry Leaves
—From Quick-Fix Indian by Ruta Kahate/Andrews McMeel Publishing
serves 4

This is a very distinctive dish because the curry leaves and black pepper go together so well. I created the recipe one time when I had nothing but frozen shrimp in the freezer and was really craving the heat of black peppercorns. It’s been a party staple in my home ever since, served as a first course with Pickled Cucumber and Carrot Salad.

6 tablespoons canola oil
20 fresh curry leaves
1 pound large tiger shrimp, peeled and deveined
1/2 teaspoon freshly ground coarse black pepper, or even more if you like pepper as much as I do!
Salt

Heat the oil in a wok or large skillet over high heat. Toss in the curry leaves and back away from the stove­—they’ll sputter wildly and turn crisp. Add the shrimp and toss. Add the black pepper and salt and continue tossing over high heat until the shrimp is pink and cooked through, 3 to 4 minutes. Take care not to overcook the shrimp.

Tip: Try to get peeled shrimp with their tails still on, for this dish.

Serving suggestion: Rice Kanji, Hot and Sweet Apple Chutney, Sautéed Coconut Chard


Pickled Cucumber and Carrot Salad
—From Quick-Fix Indian by Ruta Kahate/Andrews McMeel Publishing
serves 4

2 medium cucumbers, preferably English, peeled
2 medium carrots, peeled
2 medium green serrano chiles, seeded
1 tabelspoon minced fresh cilantro leaves
3 tablespoons freshly squeezed lemon juice, or to taste
Salt
1/4 teaspoon granulated sugar

Using a mandoline or the slicer side of a box grater, thinly slice the cucumbers and carrots into very thin rounds. Using a knife, cut the chile into thin rounds as well.

In a serving bowl, mix together the cucumbers, carrots, chile, cilantro, lemon juice, salt to taste, and sugar. Use your fingers; this distributes the dressing evenly, otherwise the slices of cucumber tend to stick together in a clump. Let sit in the refrigerator for at least 10 minutes before serving.

Going to be in San Francisco in July? 

Ruta Kahate will be making an appearance at Omnivore Books on Food! 

July 7, 3:00 p.m. 

Omnivore Books on Food 

3885 Cesar Chavez Street 

San Francisco, CA 94131 

415-282-4712