Indian...Cooking Made Simple is an intriguing not-too-long (but not-too-short either) collection of recipes from Parragon Books' LOVE FOOD series. Each recipe is accompanied by a generally lovely photo, if that's as important to you as it is to me, and there are -- not surprisingly -- Indian standards like Tandoori Chicken, Lamb Rogan Josh, Samosas, Curries, Paneer, Chapatis, Pakoras, Pooris, Raita and Mango Lassi. Beyond that framework, however, are variations on familiar themes like Chile-Cilantro Naan, Mussels in Coconut Sauce, Shrimp and Pineapple Tikka, Mint and Spinach Chutney, and Ginger Ice Cream with Date and Tamarind Sauce. And this delicious Tomato Kachumbar, which is as easy to make as salsa and just as versatile:
Tomato Kachumbar (from Indian...Cooking Made Simple, Parragon Books 2011)
4 ounces lime juice
1/2 tsp sugar
6 tomatoes, chopped
1/2 cucumber chopped
8 scallions, chopped
1 fresh green chile, seeded and chopped
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
salt
Mix lime juice, sugar, and a pinch of salt together in a large bowl and stir until sugar has completely dissolved.
Add tomatoes, cucumber, scallions, chile, cilantro, and mint and toss well to mix.
Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Toss the vegetables before serving.
