30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen

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These recipes look INCREDIBLE and I love the concept of the fast cooking (I rarely enjoy spending more than an hour cooking). Whilst I haven't tried to cook any of the recipes yet, rest assured I will be testing these out over the next few months. This sampler copy is definitely a teaser, because it has really made me wish I had the full copy with all the recipes! The Mango and Coriander Salmon looks particularly good. Whether you are travelling locally or abroad, by car, train, plane or ship or taking a journey for business or pleasure Women Talking has it covered. Aubergines love oil. They come alive with flavour and texture when they can drink as much as you will give them, and they exchange their astringency for sweet, fleshy velvet. Make sure the aubergine is fried until soft and translucent in this dish, which will take some time, but is still an easy half-hour cook. Paired with the silky aubergine, ribbons of sweet shallot weave heady magic into this timeless combination of ingredients.”

the mango pulp or slices and lime juice into the bowl of a food processor and process until smooth. Set aside. Ingredients: onions; garlic; fresh ginger; canned chopped tomatoes; turmeric; chilli powder; ground cumin; garam masala; pine nuts; dried apricots; green chillies; crystallised ginger; coriander sprigs; wraps bread; lean minced lamb This is the food Nisha Katona cooks at home: punchy, delicious and taking you from couch to curry in 30 minutes or less. As always with Nisha’s dishes, the focus is on big, bold flavours - achieved in these recipes with speed, simplicity and improvisation to avoid waste. It’s the way Nisha cooks every day and it’s the way her grandmother and great-grandmother cooked with their small coal-fired stoves on Varanasi verandas. We bring a selection of exciting competition opportunities to our readers online and hope you enjoy getting involved.Meanwhile, put the salmon in a bowl with the ground turmeric and use your hands to coat the fish. Heat the remaining oil in a separate pan over a medium heat, then add the salmon and fry for 1–2 minutes on each side to seal. Remove from the heat and set aside. I was given a sample of the book to review - I hadn't realised it was an extract and therefore I feel like I am not in a good position to judge the whole book as I only saw 4 recipes. This book was interesting. I thought it would be Indian recipes, but Hungarian recipes are included alongside the Indian recipes, and there is a whole chapter on other international recipes. This has three delicious recipes with accessible ingredients and easy to follow guidelines that any level chef can cook. I like how the author includes what you can substitute in the recipe if you have not got the main ingredients to hand and story behind each recipe. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.

Thank you, Watkins, and NetGalley for a sampler of 30-minute Mowgli. I am aware of Nisha Katona via TV. So, I jumped at the chance to view this sampler.

The review copy was only a sample but I like the author's ethos set out in the introduction. This book is about not having to spend too much time in the kitchen preparing meals but still producing flavoursome food. Also, it is not just about saving time but reducing waste and using leftovers. Minute Mowgli – Fast, Easy Indian– Nisha Katona is one of my favourite Indian chefs to turn to for an easy recipe. Her original Mowgli book is well used in our house, so I was delighted to discover that she has just published a follow up: 30 Minute Mowgli. Ingredients: onions; fresh ginger; garlic; garam masala; chilli powder; turmeric; canned chopped tomatoes; baby spinach; coriander leaves; ground cumin; ground coriander; lean minced lamb

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Minute Mowgli is a mouthwatering cookbookby Nisha Katona who is a TV CHEF as well as the face and creator of the Mowgli Indian restaurants. the double cream into a bowl and beat with an electric or handheld whisk until soft peaks form. Add the sugar, yoghurt and mint leaves to the bowl and fold through the cream, then add the mango purée and gently ripple it through the cream mixture.