Post Punk Kitchen Forum

I just bought this book because it is massive and filled with lots of awesome looking recipes! It's not vegan, but over half the book is vegetarian and vegan recipes. I know some other people have mentioned it here, so I figured I'd start a thread where we can talk about what recipes we've tried because the book is so huge!

yes, i just checked it out of the libary. i haven't even opened it yet, but excited!
xo
kittee

I <3 this book so hard. It's the sole reason why I'm saving up to buy a food processor!

I bought this cookbook a couple of months ago - was so excited that I went to 2 Indian stores and spent much $$$$$ on spices, rices, lentils, etc, etc. I was out of town when I bought it so I'm glad I was in a city where I could do that. When I got home, I vacuum sealed everything, and now I know that it will be good for years! (And thank goodness that trip was made in a car!)

My first recipe was the stuffed baby eggplants - and they were delicious. However, the rest of my family was not quite as crazy about the seasoning as I was, so I ate the entire thing - every single day for several days.

There are still many, many recipes that I am going to make from this book. I don't mind eating the same thing for lunch so it won't be a problem if I have ALL these great curries to myself! If you have a family though, it may take awhile for everyone to adjust to the many wonderful spices in these recipes. Our background is German, and I don't think anyone would say that German food is highly seasoned. :)

Do y'all make the ginger and garlic purees? It seems so fussy to me to make 1 cup of puree and then only use a tablespoon or two of it.

660? amazing.

i was just reading the intro, and I don't think I'm going to do that. I can't imagine it would stay good for as long as it would take me to use it. I guess I will just mash up ginger and garlic with my mortar and pestle as it comes up.

One recipe (I can't remember which one off the top of my head, but I would know if I saw it) in the book has singlehandedly made me like moong dal. Every moong dal recipe I'd tried making before tasted like what I imagine would happen if I added the contents of an ashtray to a perfectly good curry. It's been a while since I cooked from this book, but I've tried several recipes from it and liked them all. So many of the recipes are either vegan or extremely easy to veganize.

I want this.

I have made dozens and dozens of recipes from this cookbook, and it is truly amazing!!!!! I can't recommend it enough! So many vegan and/or veganizable recipes, it's crazy. Not just main dish curries, but appetizers (samosas!), vegetable and rice sides, chutneys, pickles, raitas, and desserts. He does a great job of giving explanations and definitions if you are newer to cooking Indian food, too. Should've added 6 more curries, though. Just sayin ha

I must have this cookbook you speak of!

this and the generous use of fresh curry leaves is why i haven't used my copy much. i've made a few things from it though, and they were delish! i keep forgetting i have it. i should make something out of it soon..

yay! all the positive reviews are exciting. i can't wait to cook from it!

About curry leaves - I was wondering if I'd find these. After I got home from buying all the spices (in Denver), I had to make a short trip to Dallas to an Indian store to purchase the leaves.

Now here's my point -these leaves CAN be frozen, but you MUST leave them on the stems. I cut the stems into sections so I had about 8 or so curry leaves on each one, and then put them into a small plastic bag. I put all the small plastic bags into one larger one, and into the freezer they went.

I wanted to try another recipe from this book today or tomorrow, so it's nice to know I have all these spices and seasonings either tucked away in jars or in the freezer so I don't have to drive anywhere in the snow and ice!

Just in case you guys are interested, this http://community.cookinglight.com/showthread.php?t=120333&highlight=curries link will take you to another board, where an in depth discussion takes place on this book. The author himself chimes in quite a bit! Lots of recipe reviews.

It's not a vegan board, but they are very welcoming to all food persuasions. ;)

That thread is great, Angelina. The love all the author's comments.

i bought a big thing of fresh leaves and dried them. they smell the same fresh and dried and while i'm sure there's a difference my curries have tasted really good, so it should be ok.

oooh! neat! thanks!

Man, you guys! I really don't need another cookbook! But I'm kind of sold.

+1.

Yeah, I just ordered three cookbooks and am now eyeing this one. Maybe I can convince the library to buy it. Hmmm...

My friend has this book and loves it! She made me a cashew curry from it and it was delish. It's been on my amazon wishlist for a while! I need to get it.

What you don't use, portion it out, and freeze it. It will be ready for you when you make another recipe.


This is an excellent cookbook if you belong to a CSA. I finally found a way to use turnips that I like in Turnips with Garlic and Black Cumin.

I buy pre-made ginger garlic paste at a local Indian grocer. It was $5 for a 16 oz. jar of it. Fresh food purists will cringe at this admission, but it makes prep for Indian (and Ethiopian, and Chinese, and Vietnamese, &c.) food a hell of a lot faster when I don't have to peel and mince/puree cloves of garlic and chunks of ginger every time. Since nearly all recipes that include ginger also include garlic, and I cook with both of those ingredients constantly, I use it literally every day.

Also, I desperately need this book. What a great resource to warm you up in winter!

the aloo palak is killer!!!!! so cheap and easy to make, i can't even believe how delicious it is, seriously.