Blog Blitz - Spices and Seasons, Simple Sustainable Indian Flavors
One Day Blog Blitz
Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions. Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.
Spices and Seasons, Simple
Sustainable Indian Flavors
by Rinku Bhattacharya
On my blog today I have the pleasure of sharing with you.....
Spices and Seasons, Simple
Sustainable Indian Flavors
I would like to thank Rachel Random Resources and Rinku Bhattacharya for inviting me on the blog tour
💜📚💜📚💜📚💜📚💜📚💜📚💜📚💜📚
Book Information
Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You’ll find recipes for tempting fare like “Mango and Goat Cheese Mini Crisps,” “Roasted Red Pepper Chutney,” “Crisped Okra with Dry Spice Rub,” “Smoky Roasted Eggplant and Tomato Puree,” and “Red Harvest Masala Cornish Hens,” to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.
Purchase Links.
💜📚💜📚💜📚💜📚💜📚💜📚💜📚💜📚
My Review
4☆ Delicious and Educational!
Spices and Seasons is more than a cook book, Rinku has spent alot of time and careful planning to create the perfect blends, recipes and seasonings which are easy and simple to follow.
It's Educational and made for a very informative read.
I love all kinds of cook books and have a wide selection.
But what I love most is learning something new. Not just discovering the recipes but learning the process, new skills and new ingredients. Which is exactly what Spices and Seasons Is all about.
Not only is it easy and simple to follow, the illustrations are beautiful and mouth watering.
I'm afraid I can't comment on how easy it is to get hold of some of the ingredients as I'm in the UK and haven't had much experience with this type of cooking.
Now I have to admit I don't like Spicy food but my fiancé loves it, I showed him this book and he was very impressed and eager to try some of the recipes.
I'm not great with spice blends and tend to throw things together, but what Rinku has done is teach you spice blends, techniques and tips on how to get the very best flavour without being over powering. Certainly something I'm eager to try!
Below is a list of the chapters and sample recipes for each section.
The ingredients are in American Cup Sizes so you would need to convert or invest in cup measurements.
- Sustainability
- Learning the essentials
Chapter one - Appetizers & Small Plates
* Pineapple and Citrus Chicken Wing Kebabs
* Split Pea and Red Onion Fritters
* Lemon Herb Chicken Kebabs
* Chicken Tikka Kebabs
Chapter Two - Salads, Condiments & Chutneys
* Well-Seasoned Potato and Mint Salad
* Black-Eyed Pea Salad in Phyllo Cups
* Essential Indian Chopped Salad
*Roasted Bell Pepper Chutney
* Monsoon Mango Salsa
* Coconut and Almond Chutney
Chapter Three - Soups & Lentils
* Corn, Coconut and Bell Pepper Soup
* Split Pea Soup with Cilantro and Chorizo
* Sweet Potato Soup with Saffron, Sage and Nutmeg
* Slow-Simmered Creamy Lentils
* Red Lentils with Thyme and Caramelized Shallots
* Split Gram Lentils with Cabbage
Chapter Four - Eggs, Paneer & Tofu
* Egg Curry with Shallots, Potatoes and Peas
* Masala Omelet Frittata
* Grilled Tandoori Tofu with Onions
* Scrambled Tofu with Colorful Vegetable Medley
* Cubed Paneer Stir-Fry with Kale and Bell Peppers
Chapter Five - Vegetables
* Stir-Fried Asparagus with Garlic and Sesame Seeds
* Potatoes or Turnips with Garlic, Parsley and Nigella Seeds
* Mushrooms in a Spicy Tomato Masala Sauce
* South Indian Potato and Mixed Vegetable Curry
* Smoky Roasted Eggplant in Tomato Puree
* Crisped Okra with a Dry Spice Rub
* Whole-Spice Roasted Butternut Squash with Sage
Chapter Six - Fish & Shellfish
* Fragrant Shrimp with Whole Spices and Coconut Milk
* Salmon or Tuna with a Blood Orange and Tamarind Glaze
* Super Simple Fish Curry
* Mussels in a Rich Shiitake Sauce
Chapter Seven - Meat & Poultry
* Kashmiri Lamb Stew with Carrots
* Red Chili, Garlic and Cardamom Lamb
* Red Wine and Chili Pork Curry
* Pork in a Tangy Spicy Sauce
* Chili Basil Chicken
* Chicken Tikka in a Tomato Cream Sauce
* Classic Chicken Curry
Chapter Eight- Indian for the Holidays
* Herb and Spice Roasted Chicken
* Rinku’s Pepper, Cranberry and Lemon Chicken
* Brined Turkey with Pomegranate Apricot Glaze
* Spicy Roast Leg of Lamb
* Pineapple and Ginger Spiced Ham
Chapter Nine - Rice, Grains & Pasta
* Mushroom and Chickpea Pilaf with Fragrant Spices
* Chicken Orzo Pilaf
* Saffron Rice Pilaf with Cashew Nuts
* Shrimp and Coconut Biryani
* Golden Harvest Red and Green Quinoa
Chapter Ten- Flatbreads & Crepes
* Parathas— Pan-fried Whole Wheat Flatbreads
* Zucchini, Lemon Thyme and Onion Flatbreads/ Parathas
* Masala Sunshine Cornbread for a Crowd
* Flat Leavened Naan
* Tomato Rosemary Naan
Chapter Eleven - Desserts & Sweet Drinks
* Strawberries with Saffron Whipped Cream
* Watermelon Granita
* Cardamom-Soaked Doughnuts
* Cottage Cheese and Chocolate Truffles
* Oatmeal Porridge Cooked in Nutty Saffron Milk
* Raspberry Kulfi Ice Cream with a Blackberry Garnish
* Saffron Pistachio Rice Pudding
* Raspberry, Brown Sugar and Sour Cream Crepes
* Peach or Mango Lassi
Chapter Twelve - My Spices & SeasonsTool Chest
* Chaat Masala
* Tandoori Masala
* Garam Masala
* Basic Curry Powder - Kari Powder
* Basic Tomato Starter - Tamatari Masala
* Tikka Masala Sauce - Tamatar Methi Shorba
In every recipe there are Tips and tricks to give you a helping hand. Not all of the recipes have pictures which is a shame as i do think having finished pictures really help with knowing what you're aiming for.
Also all the recipes are coded Vegetarian, Vegan, Gluten Free, var. = variation. Which I really liked.
Rinku talks alot about Sustainability which is really important, her passion for it shines through and makes for a very interesting and informative read. It certainly was thought provoking.
So as you can see a real variety of wholesome, comforting, scrumptious food.
Would I recommend reading this delightful recipe book, without a doubt, it would make the perfect gift, or a book to add to your cook book collection.
Spices and Seasons is more than a cook book, Rinku has spent alot of time and careful planning to create the perfect blends, recipes and seasonings which are easy and simple to follow.
It's Educational and made for a very informative read.
I love all kinds of cook books and have a wide selection.
But what I love most is learning something new. Not just discovering the recipes but learning the process, new skills and new ingredients. Which is exactly what Spices and Seasons Is all about.
Not only is it easy and simple to follow, the illustrations are beautiful and mouth watering.
I'm afraid I can't comment on how easy it is to get hold of some of the ingredients as I'm in the UK and haven't had much experience with this type of cooking.
Now I have to admit I don't like Spicy food but my fiancé loves it, I showed him this book and he was very impressed and eager to try some of the recipes.
I'm not great with spice blends and tend to throw things together, but what Rinku has done is teach you spice blends, techniques and tips on how to get the very best flavour without being over powering. Certainly something I'm eager to try!
Below is a list of the chapters and sample recipes for each section.
The ingredients are in American Cup Sizes so you would need to convert or invest in cup measurements.
- Sustainability
- Learning the essentials
Chapter one - Appetizers & Small Plates
* Pineapple and Citrus Chicken Wing Kebabs
* Split Pea and Red Onion Fritters
* Lemon Herb Chicken Kebabs
* Chicken Tikka Kebabs
Chapter Two - Salads, Condiments & Chutneys
* Well-Seasoned Potato and Mint Salad
* Black-Eyed Pea Salad in Phyllo Cups
* Essential Indian Chopped Salad
*Roasted Bell Pepper Chutney
* Monsoon Mango Salsa
* Coconut and Almond Chutney
Chapter Three - Soups & Lentils
* Corn, Coconut and Bell Pepper Soup
* Split Pea Soup with Cilantro and Chorizo
* Sweet Potato Soup with Saffron, Sage and Nutmeg
* Slow-Simmered Creamy Lentils
* Red Lentils with Thyme and Caramelized Shallots
* Split Gram Lentils with Cabbage
Chapter Four - Eggs, Paneer & Tofu
* Egg Curry with Shallots, Potatoes and Peas
* Masala Omelet Frittata
* Grilled Tandoori Tofu with Onions
* Scrambled Tofu with Colorful Vegetable Medley
* Cubed Paneer Stir-Fry with Kale and Bell Peppers
Chapter Five - Vegetables
* Stir-Fried Asparagus with Garlic and Sesame Seeds
* Potatoes or Turnips with Garlic, Parsley and Nigella Seeds
* Mushrooms in a Spicy Tomato Masala Sauce
* South Indian Potato and Mixed Vegetable Curry
* Smoky Roasted Eggplant in Tomato Puree
* Crisped Okra with a Dry Spice Rub
* Whole-Spice Roasted Butternut Squash with Sage
Chapter Six - Fish & Shellfish
* Fragrant Shrimp with Whole Spices and Coconut Milk
* Salmon or Tuna with a Blood Orange and Tamarind Glaze
* Super Simple Fish Curry
* Mussels in a Rich Shiitake Sauce
Chapter Seven - Meat & Poultry
* Kashmiri Lamb Stew with Carrots
* Red Chili, Garlic and Cardamom Lamb
* Red Wine and Chili Pork Curry
* Pork in a Tangy Spicy Sauce
* Chili Basil Chicken
* Chicken Tikka in a Tomato Cream Sauce
* Classic Chicken Curry
Chapter Eight- Indian for the Holidays
* Herb and Spice Roasted Chicken
* Rinku’s Pepper, Cranberry and Lemon Chicken
* Brined Turkey with Pomegranate Apricot Glaze
* Spicy Roast Leg of Lamb
* Pineapple and Ginger Spiced Ham
Chapter Nine - Rice, Grains & Pasta
* Mushroom and Chickpea Pilaf with Fragrant Spices
* Chicken Orzo Pilaf
* Saffron Rice Pilaf with Cashew Nuts
* Shrimp and Coconut Biryani
* Golden Harvest Red and Green Quinoa
Chapter Ten- Flatbreads & Crepes
* Parathas— Pan-fried Whole Wheat Flatbreads
* Zucchini, Lemon Thyme and Onion Flatbreads/ Parathas
* Masala Sunshine Cornbread for a Crowd
* Flat Leavened Naan
* Tomato Rosemary Naan
Chapter Eleven - Desserts & Sweet Drinks
* Strawberries with Saffron Whipped Cream
* Watermelon Granita
* Cardamom-Soaked Doughnuts
* Cottage Cheese and Chocolate Truffles
* Oatmeal Porridge Cooked in Nutty Saffron Milk
* Raspberry Kulfi Ice Cream with a Blackberry Garnish
* Saffron Pistachio Rice Pudding
* Raspberry, Brown Sugar and Sour Cream Crepes
* Peach or Mango Lassi
Chapter Twelve - My Spices & SeasonsTool Chest
* Chaat Masala
* Tandoori Masala
* Garam Masala
* Basic Curry Powder - Kari Powder
* Basic Tomato Starter - Tamatari Masala
* Tikka Masala Sauce - Tamatar Methi Shorba
In every recipe there are Tips and tricks to give you a helping hand. Not all of the recipes have pictures which is a shame as i do think having finished pictures really help with knowing what you're aiming for.
Also all the recipes are coded Vegetarian, Vegan, Gluten Free, var. = variation. Which I really liked.
Rinku talks alot about Sustainability which is really important, her passion for it shines through and makes for a very interesting and informative read. It certainly was thought provoking.
So as you can see a real variety of wholesome, comforting, scrumptious food.
Would I recommend reading this delightful recipe book, without a doubt, it would make the perfect gift, or a book to add to your cook book collection.
💜📚💜📚💜📚💜📚💜📚💜📚💜📚💜📚
Author Bio
Rinku Bhattacharya (spicechronicles.com) was born in India, and now lives in a house with a vibrant backyard in Hudson Valley, New York with her husband, an avid gardener, and their two children. Rinku’s simple, sustainable approach to Indian cooking is showcased on her blog, Spice Chronicles, and in her Journal News column “Spices and Seasons.”
Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions. Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.
💜📚💜📚💜📚💜📚💜📚💜📚💜📚💜📚
If you enjoyed My Post then please Share so we can get Everyone Reading and Talking about..... Spices and Seasons, Simple Sustainable Indian Flavors by Rinku Bhattacharya
📚💜📚💜📚💜📚💜📚💜📚💜📚💜📚💜
Comments
Post a Comment