For our starter tonight, we had Onion Bhajiyas (p16) from 30 Minute Indian. There were almost excellent. The major problem was that they were too salty. The recipe calls for 2 teaspoons of salt. I already thought this was way too much and used only about 1 teaspoon, maybe a smidge more, but not 1-1/4 teaspoons. Think this should be 1/2 teaspoon, or maybe 3/4 teaspoon, but not more.
I've made these before, using a recipe from Madhur Jaffrey's Quick and Easy Indian Cooking. Those have been tasty, but never as crispy as these. The major differences I see are that Jaffrey uses an egg and a full cup of besan, rather then 5 tablespoon, and Vijayakar adds baking powder. I wonder if that isn't the magic ingredient here? I will definitely try this again, using less salt and adding Jaffrey's extra spices (turmeric, cayenne, cumin seeds, and ground cumin). But we're definitely going in the right direction with our onion bhajis now.
Our main dish was Bombay Chicken Masala (p46). This was pretty good. Served with plain basmati rice, leftover Spiced Beets and leftover Mutter Paneer.
The chicken recipe is a bit vague about some points. I'm getting to have a major dislike for recipes asking for a "bunch" of some herb. How much is that anyhow? And the kip filets (skinless, boneless chicken breast halves) should be cut in strips? Longwise, crosswise, how big?
Except for the vagueness, this is a really simple recipe to make. Buzz together an onion, some green chilies, garlic cloves, grated ginger, ground coriander, ground cumin, and a large bunch of cilantro with some water. Fry this paste, then add the strips of chicken. Fry for a few minutes, then stir in some chicken stock, cover, and simmer for 10-12 minutes. This really is easy and quite fast.
Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got books on your shelf wanting to be used, why don't you choose one and join in?