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Crack The Code: Cook Any Indian Meal with Confidence
Nandita uses her grandfathers' teachings to explain the fundamental building blocks of the Indian cuisine. Her pioneering workbook-styled cookbook simplifies the seemingly complex Indian cuisine to make it easy & effortless for everyone.
Crack The Code includes two dozen recipes that showcase the roles of spices & ingredients, highlights the importance of layering & balancing flavors, & most notably, includes fool-proof techniques to build essential taste profiles for delicious Indian as well as Indian-inspired dishes.
A version of this book sits in kitchens across 30 countries across the world, and nearly all of states in the USA. Will your kitchen-library be one of them?
Crack The Code includes two dozen recipes that showcase the roles of spices & ingredients, highlights the importance of layering & balancing flavors, & most notably, includes fool-proof techniques to build essential taste profiles for delicious Indian as well as Indian-inspired dishes.
A version of this book sits in kitchens across 30 countries across the world, and nearly all of states in the USA. Will your kitchen-library be one of them?
- GenresNonfiction
180 pages, Paperback
First published December 3, 2014
3 people are currently reading
408 people want to read
About the author
Nandita Godbole
17 books17 followersNandita Godbole:
Food Writer. Author. Creator. Mom
I love to cook. I love to eat good food. I love to cook good food that I and others will enjoy eating.
I learned to cook from my mother. We even argue about how to add salt into the dish. She does the measured-method, I shake it in (gasp, I know).
If I am not cooking, I am painting, gardenning, thinking, writing or thinking about doing either one of those activities. I like crafting - much like my late maternal grandmother - I sometimes imagine her watching over me, but I dont have her patience.
I juggle being mom with my chosen career as a food enthusiast. I have one daughter, and obviously love being a mom - but only because I am blessed to have an intelligent, caring and kind child.
I am, an admitted chai fanatic. My pet peeves include the improper use of the words Chai-tea-latte and Indian-Curry. The correct usage is 'never'.
I love wearing Sarees', taking photographs in macro-mode, particularly of flowers and visting new places that are generations older than me.
There used to be two Master's Degrees with my name on them hanging on the wall in front of me. They reminded me that there are always greater things to pursue in life than the titles one recieved. I have kept them away, knowing I have found my purpose.
I also believe, if one puts their heart and soul into any task, it makes everything worthwhile.
So now you know a little about me. Tell me something about you with a note or an email :)
Best,
Nandita
Food Writer. Author. Creator. Mom
I love to cook. I love to eat good food. I love to cook good food that I and others will enjoy eating.
I learned to cook from my mother. We even argue about how to add salt into the dish. She does the measured-method, I shake it in (gasp, I know).
If I am not cooking, I am painting, gardenning, thinking, writing or thinking about doing either one of those activities. I like crafting - much like my late maternal grandmother - I sometimes imagine her watching over me, but I dont have her patience.
I juggle being mom with my chosen career as a food enthusiast. I have one daughter, and obviously love being a mom - but only because I am blessed to have an intelligent, caring and kind child.
I am, an admitted chai fanatic. My pet peeves include the improper use of the words Chai-tea-latte and Indian-Curry. The correct usage is 'never'.
I love wearing Sarees', taking photographs in macro-mode, particularly of flowers and visting new places that are generations older than me.
There used to be two Master's Degrees with my name on them hanging on the wall in front of me. They reminded me that there are always greater things to pursue in life than the titles one recieved. I have kept them away, knowing I have found my purpose.
I also believe, if one puts their heart and soul into any task, it makes everything worthwhile.
So now you know a little about me. Tell me something about you with a note or an email :)
Best,
Nandita
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Displaying 1 - 2 of 2 reviews
November 26, 2015
When you think of Indian cuisine what comes to mind? “An overwhelming curry taste” and “Too difficult to make” generally tops the list. What if I told you I’ve discovered a new E-Cookbook that stomps on those myths, crushing them in their tracks?
I’ve discovered the real deal way to understand and indulge in healthy Indian gastronomy. In a clever u-turn move away from Indian cookbooks of old, it appears enjoying healthy, flavorful Indian food is actually easy. Let me introduce you to Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole. A quick e-flip through 288 pages will have you smiling as you begin to realize this book is made for those who love great flavor, healthy recipes and quick start-to-finish meals. Yes, I am still talking about cooking Indian food. Think newly discovered suggestions that dish up simple Indian recipes fitting into anyone’s busy life style and level of culinary competency.
The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices. It’s as simple as that. Put away the curry powder and go natural and local. What you will find is a new kind of taste profile that is simple, yet elegant. It won’t be overpowering, it won’t be overly saucy, it won’t all taste the same. It will be an ahhh-some.
A few weeks back, I attended a class hosted by Melissa’s Produce in Los Angeles featuring author Nandita Godbole. She’s a great teacher. She taught us all about the how and the why of making memorable Indian cuisine. Her system satellites around what she calls, “The Curry Cravings Code.” It is an incredibly unique but simple way of making sure that each ingredient used has a purpose and a distinct function. More importantly, it teaches you how to make sure no one ingredient overshadows the one that comes before it, or that will come after it.
Ending the session with “proof” that she knows what she’s talking about, our group was treated to a meal of Effortless Baby Potatoes with Mustard Seeds, a light and fragrant rice and pea dish, Mango Lassi (refreshing yogurt drink) and Cheesy Stuffed Poblano Peppers. The group delicately approached the buffet station. I could hear the mental wheels grinding. “Where was the curry smell?” “Where were the thick, gooey overly-spiced sauces?” Gone, baby, gone. Each spoonful bested the one before it. Here, finally, was flavorful light cuisine suited to any palate. One taste of any offering converted doubters to devotees.
Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole is available only in an E-Book format. This makes it easy to source and easy to fund ($4.99 Kindle) If you haven’t tried using an E-Cookbook yet, you’ll find it surprisingly easy and kitchen counter friendly. Page 238 features one of my favorite recipes from the book. In takes about 30 minutes to make – start to finish. Nandita has graciously “gifted” the recipe to accompany this review. Use it in good health and great taste.
Vermicelli with Shrimp & Ginger
Crack The Code: Page 238
Compliments of author Nandita Godbole
http://www.examiner.com/review/cracki...
I’ve discovered the real deal way to understand and indulge in healthy Indian gastronomy. In a clever u-turn move away from Indian cookbooks of old, it appears enjoying healthy, flavorful Indian food is actually easy. Let me introduce you to Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole. A quick e-flip through 288 pages will have you smiling as you begin to realize this book is made for those who love great flavor, healthy recipes and quick start-to-finish meals. Yes, I am still talking about cooking Indian food. Think newly discovered suggestions that dish up simple Indian recipes fitting into anyone’s busy life style and level of culinary competency.
The essence of good Indian cooking revolves around the appropriate use of aromatic Indian spices. It’s as simple as that. Put away the curry powder and go natural and local. What you will find is a new kind of taste profile that is simple, yet elegant. It won’t be overpowering, it won’t be overly saucy, it won’t all taste the same. It will be an ahhh-some.
A few weeks back, I attended a class hosted by Melissa’s Produce in Los Angeles featuring author Nandita Godbole. She’s a great teacher. She taught us all about the how and the why of making memorable Indian cuisine. Her system satellites around what she calls, “The Curry Cravings Code.” It is an incredibly unique but simple way of making sure that each ingredient used has a purpose and a distinct function. More importantly, it teaches you how to make sure no one ingredient overshadows the one that comes before it, or that will come after it.
Ending the session with “proof” that she knows what she’s talking about, our group was treated to a meal of Effortless Baby Potatoes with Mustard Seeds, a light and fragrant rice and pea dish, Mango Lassi (refreshing yogurt drink) and Cheesy Stuffed Poblano Peppers. The group delicately approached the buffet station. I could hear the mental wheels grinding. “Where was the curry smell?” “Where were the thick, gooey overly-spiced sauces?” Gone, baby, gone. Each spoonful bested the one before it. Here, finally, was flavorful light cuisine suited to any palate. One taste of any offering converted doubters to devotees.
Crack the Code: Cook Any Indian Meal with Confidence, second edition by author Nandita Godbole is available only in an E-Book format. This makes it easy to source and easy to fund ($4.99 Kindle) If you haven’t tried using an E-Cookbook yet, you’ll find it surprisingly easy and kitchen counter friendly. Page 238 features one of my favorite recipes from the book. In takes about 30 minutes to make – start to finish. Nandita has graciously “gifted” the recipe to accompany this review. Use it in good health and great taste.
Vermicelli with Shrimp & Ginger
Crack The Code: Page 238
Compliments of author Nandita Godbole
http://www.examiner.com/review/cracki...
September 1, 2016
In the Vegetarian Entrees chapter, Effortless Baby Potatoes with Mustard Seeds are really effortless and versatile. According to Ayurveda, “Potatoes are considered cooling to the body, but when consumed in excess makes for a lethargic digestive system.” This is so true for people like me who are affected by carbs. Nandita goes on to say, “The digestive properties of mustard, ginger, cilantro, and lemon juice paired with immunity boosting properties of turmeric and cayenne pepper make this dish easier on the stomach and welcome on your plate.” Even though this is considered an entrée, this would be great as a side item for a meal or even potluck. Rating: 5/5
In the One-Pot Meals chapter, Minty Peas Pulao proves to be a cooling, fragrant, and refreshing entrée. This dish is made with ghee, cumin seeds, white onion, ginger, garlic, black peppercorn, bay leaf, basmati rice, peas, salt, mint, and cashews. This dish is like the Indian version of rice pilaf. The fluffy jasmine rice contrasts nicely with the crunchy texture of the cashews and crisp, juicy fresh peas. Rating: 5/5
In the One-Pot Meals chapter, Minty Peas Pulao proves to be a cooling, fragrant, and refreshing entrée. This dish is made with ghee, cumin seeds, white onion, ginger, garlic, black peppercorn, bay leaf, basmati rice, peas, salt, mint, and cashews. This dish is like the Indian version of rice pilaf. The fluffy jasmine rice contrasts nicely with the crunchy texture of the cashews and crisp, juicy fresh peas. Rating: 5/5
Displaying 1 - 2 of 2 reviews