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The Three Sisters Indian Cookbook


Recipe Below

Lamb Chops


Recipe Below

The Three Sisters Indian Cookbook

For a detailed description & pricing information
of Three Sisters Indian Cookbook click here.

Mango and Apple Soup, Black Pepper Chicken, Pan-Fried Garlic and Chilli Lamb, Potatoes and Cauliflower, Creamy Prawns, Tamarind Chutney, and much more--spicy, speedy, and easy Indian food to cook at home.

As girls, Sereena, Priya, and Alexa Kaul loved rushing home from school to watch their mother make delicious dahl, korma, and rogan josh with fresh spices brought from Kashmir. When they had families of their own they longed for a spice box like their mother's, full of all the spices needed to make the recipes they craved from their childhood. Now they have collected 100 family recipes that can easily made at home--just add ingredients from the local grocery store. Traditional cooks, creative cooks, and cooks with busy lifestyles will all enjoy making and creating these delicious recipes. There is a detailed section on how to identify and use fresh spices, and plenty of information about the medical and culinary uses of ginger, cardamom, turmeric, and more. Nearly all the dishes can be made in advance and frozen, so no more take-out—anyone can make their own fresh versions of this favorite cuisine with real Indian flavors and spices. More...


An Excerpt from "OUR STORY"

Whenever we three sisters discussed Indian food, there was always a fourth person so fondly mentioned: our mother. She always took great interest in cooking for friends and family. Even the simplest home-cooked dishes had some small detail that would turn it into a special meal.

Our childhood was spent in the rich valley of Kashmir. The panoramic Himalayan scenery followed us in all directions; the clear sky and the mountain fresh water were the most memorable. We would play all day, building up a great hunger for a meal that would be almost ceremonial in its procedure. The six children in our extended family would be poised at every meal, cross-legged on the floor with such good discipline, waiting to be served. Until the rice, vegetables, meat and salad were all placed neatly on our thali (large steel plate), no one dared to start. And our meal was so delicious! Was it the fresh air, the water from the mountains rumoured to have digestive properties, or the fact that we had spent so much energy playing and were ready to eat when called? Whatever it was, Kashmir had, and still has a great mystical lure lor us and our thoughts always go back to the Valley, which offered us so much throughout our childhood...

When we moved to the UK, we frequently entertained and cooked for our English friends. We would always be asked to cook an Indian meal as it was something that they would only occasionally do at home because it looked so difficult. We explained that it was straightforward as we used all the essential spices that were stored in our spice box (masala dabba), together with the required fresh ingredients.

However they did have a point; the recipes were stored in our heads, memorized from years spent watching our mother cook...

...We think the recipes provide the perfect mix, whether you want a quick snack for lunch, a tasty family meal or something a little more special for a dinner party. Almost all the spices you need will be in your spice box - whether you have bought it ready-made or created your own from scratch... Everything else you need to know is in the following pages, so you are now ready to start your journey into Indian cooking...

and Ginger

Mango Chicken

in a
and Yogurt

Citrus Fish with Ginger

Nimbu Adraki Macchli
Citrus Fish with Ginger

We all love this--it makes a great midweek supper served with a fresh green salad.


600 g (1 1⁄4 lb) tilapia fish fillets, or any firm white fish
Juice of 1 lime
Oil, for shallow frying

Ground Spices

  • 1⁄2 teaspoon (1 spice spoon) turmeric
  • 1⁄2 teaspoon (1 spice spoon) ginger
  • 1⁄2 teaspoon (1 spice spoon) chilli

Cut each fish fillet into four pieces. Put them in a colander, sprinkle lightly with salt and drizzle over half of the lime juice. Rub in the turmeric from the ground spices and leave the fish to one side for 15 minutes.

Mix together the ground spices with some salt and leave to one side.

Wash the fish under a gentle stream of running water and dry between sheets of kitchen paper. .

Heat the oil in a shallow frying pan over a medium heat, and fry the fish fillets until golden. .

Remove with a slotted spoon and sprinkle over the remaining ground spices and squeeze over some more lime juice.

Copyright © 2011 by Sereena, Alexa, and Priya Kaul. Reprinted from The Three Sisters Indian Cookbook with permission from Simon and Schuster UK, distributed in the US by Trafalgar Square Publishing; Independent Publisher's Group.

Chocolate and Cardamom Tart

Chocolatey Elaichi Tart
Chocolate and Cardamom Tart

This tart is perfect for chocolate lovers, with its creamy filling enriched with warm cardamom and saffron flavours.


For the sweet Pastry
125 g (4 oz) plain flour
A pinch of salt
25 g (1 oz) medium or coarse grain semolina
60 g (21/2 oz) butter, chilled
50 g (2 oz) icing sugar, sifted
1 small egg

For the filling
300 ml (1/2 pint) double cream
50 ml (2 fl oz) whole milk
A few saffron threads
200 g (7 oz) dark chocolate
(70% cocoa solids), broken into pieces
2 eggs, separated
4 tablespoons caster sugar

Whole Spices

5 cardamom pods

To decorate
Cocoa powder, for dusting
25 g (1 oz) pistachios, chopped
25 g (1 oz) sliced almonds, toasted

To make the pastry, mix the flour and salt in a large bowl and add the semolina. Rub in the chilled butter to make a fine crumb texture.

Add the icing sugar, mix in the egg and combine to form a ball. Work as little as possible with the pastry, or it will end up being very tough. Flatten the pastry slightly, wrap in cling film and chill for 30 minutes.

Preheat the oven to 180°C/350°F/Gas mark 4.

Unwrap the dough and on a lightly floured surface, roll it out as thin as possible. Use the pastry to line a 23 cm (9 inch) tart tin and trim the edges. Line with baking paper and fill with baking beans. Bake blind for 20 minutes in the preheated oven then remove the beans and baking paper and bake for a further 5 minutes.

To make the filling, bring the cream and milk to the boil in a saucepan and add the whole spice and saffron. Place cling film over the top of the saucepan and infuse the spices for 10 minutes. Strain to remove the spices.

Melt the chocolate in a bowl set over a saucepan of simmering water-- taking care that the bowl does not touch the water. Add this to the cream.Mix well and set aside for 10 minutes to cool.

Beat the egg yolks with 2 tablespoons of the sugar until light and creamy. Fold the creamy mixture into the chocolate mixture. Beat the egg whites in another bowl and slowly add the remaining sugar. Fold this into the chocolate mixture with a metal spoon and pour into the pastry shell.

Bake in the preheated oven for 12 minutes until slightly cracked around the edge, lightly raised and with a slight wobble to the centre. Remove from the oven and leave to cool. Dust the top of the tart with Cocoa powder and decorate with pistachios and sliced almonds.

Copyright © 2011 by Sereena, Alexa, and Priya Kaul. Reprinted from The Three Sisters Indian Cookbook with permission from Simon and Schuster UK, distributed in the US by Trafalgar Square Publishing; Independent Publisher's Group.

About the Sisters:

The Three Sisters Indian Cookbook Sereena Kaul, Priya Kaul, and Alexa Kaul learned how to cook by watching their mother and their grandmother produce exquisite meals for huge family gatherings. Here they have simplified those dishes to suit their own smaller families and hectic lifestyles.

Sereena is the busy professional. She loves cooking her favourite dals and curries from scratch but she'll save time by buying ready-made paneer and naan.

Alexa adds creative touches such as gold leaf or rosewater to family meals, and enjoys introducing her children to the spices and flavours of her childhood. Kashmiri Potatoes are a family favourite.

Priya is a traditional cook who loves following her grandmother's authentic recipes. She makes her own naan bread and chutneys for family gatherings. Try her surprisingly easy but impressive Rogan Josh.

For a price and to purchase The Three Sisters Indian Cookbook click here.

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