By Nadia Sawalha

Nadia's cooking has made her an organization favourite with ladies in every single place. She understands how tough it may be to get sturdy meals at the desk in the course of college runs, husband-wrangling, puppy jogging, and a hectic day job—and now she's coming on your rescue with this inspiring new booklet. She stocks over a hundred of her favourite recipes, all established on her circle of relatives and assured to be enjoyable to prepare dinner and scrumptious to devour. From one-pot wonders and freezer favorites to wonderful muffins and muffins, from nutrients to provoke your visitors to fast midweek suppers, the recipes are effortless to stick to and the dishes are mouthwatering. Written together with her trademark heat, and imbued along with her love of nutrition, Nadia's outstanding family members meals is a publication you'll flip to time and again.

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Extra resources for Fabulous Family Food: Easy, delicious recipes you'll cook again and again

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Stir in the coco­nut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together. Add the cilantro and lemon juice, simmer for 1 minute more, and remove from the heat. Serve hot. Serves 4 to 6 note: If you are using dried black-eyed peas, the cooking time can vary depending on the age of the beans. 41 chapter 2: dals DISH 5 spices, 50 dishes 42 chickpea curry with fresh dill leaves 15 This recipe (see photo, page 2) traditionally uses a split and skinned Indian chickpea called chana dal, but I’ve found that canned chickpeas work just as well—which makes it possible to create this dish in minutes.

Then I married a man from Goa, possibly India’s least vegetarian state. My mother-in-law introduced me to a new world of fabulous pork and beef preparations, like the Fried Green Beef I’ve featured in this section. Even with all the taboos around red meat in India, it’s prepared in a surprising variety of ways, not just in curries. That’s because there are so many different communities that enjoy it, from Parsis to Anglo-Indians to Muslims. To reflect that breadth, here are some unique recipes.

If you can’t find fresh peas, use frozen ones—just know that they will add a bit of sweetness to the dish. 1 pound white or brown button mushrooms 2 tablespoons canola oil 1 tablespoon unsalted butter 1 small red onion, finely chopped (about 1 cup) 1 teaspoon finely grated ginger (about 2-inch piece) 1 teaspoon finely grated garlic (about 2 large cloves) 1 teaspoon cumin seeds, finely ground 1 teaspoon coriander seeds, finely ground ½ teaspoon ground turmeric ½ teaspoon cayenne ¼ cup chopped tomato (about 1 small) ¼ cup finely chopped cilantro 1¼ cups shelled peas, preferably fresh 1 cup water ½ teaspoon salt Cut the larger mushrooms into quarters, and the smaller ones in half.

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