Webchat about Indian cookery with Anjum Anand, Thursday 20 March, midday to 1pm. Join the chat and enter a draw to win a signed copy of her latest book.

[RachelMumsnet]

We're delighted that Anjum Anand is joining us for a webchat about Indian food on Thursday 20 March between midday and 1pm.

Anjum grew up in London and has presented two series of BBC TV's Indian Food Made Easy and written five bestselling books and now has her own internationally stocked range of Indian sauces, chutneys and pickles, The Spice Tailor. Anjum Anand is on a mission to bring Indian food up to date. Very health-conscious herself, she is constantly working to bring down the fat content of Indian food, creating lighter, fresher dishes with all the rich, spicy flavours of the subcontinent.

Anjum's latest book Anjum's Quick and Easy Indian shows how we can all create a delicious curry in just 20 minutes, and provides tips on stocking your cupboards with time-saving 'cheat' ingredients and a plethora of hints on how to make cooking Indian at home as easy as possible, while the 'Take One' feature shows you how to make three great meals from just one store cupboard ingredient.

Join Anjum on Thursday at lunchtime or post a question in advance to this thread. Everyone who joins the webchat will be entered into a draw to win a SIGNED copy of Anjum's Quick and Easy Indian.

[AnjumAnand]

@SheKnewSheWasRight

Hi Anjum,
In cooking for the family, I am very conscious of trying to get a balanced and healthy diet for us all; to that end, have you ever considered including details of the protein / carbs / calorie / fat etc content of your recipes in your books?
Thanks

I suppose I haven't as i feel if you eat a freshly cooked and varied diet full of different grains, pulses and vegetables, not much fried food and have a balanced plate, that you are eating quite healthily. I don't really think of food in terms of numbers. Maybe I should but that might change my enjoyment of my, generally healthy, meals. I do feel everything is good for you in moderation.

[Chopstheduck]

oooh just spotted this!


I love your instant naan recipe, was life changing for us, means I don't have to spend an hour in the kitchen making roti for 6 of us every time we have indian food.


I would like to ask if you have any tips to stop yoghurt based sauces splitting? I keep it over a low heat, but it still seems to split, especially on reheating.

Love the look of the new book - the thought of avocado pani puri has me drooling!

[AnjumAnand]

@zipzap

Many thanks Anjum and Mumsnet for posting the Bombay Potatoes recipe - I'll definitely be trying it this week. DH will be thrilled

I will dig out our copy of your Indian Food Made Easy and make some other dishes to accompany it - it will do me good, this has made me realise I've slipped into a rut, relying on my usual 'same old' dishes in a hurry, rather than making the time to delve into recipe books and try something new!

We all get into ruts. Hope he enjoys them. x

[motherinferior]

Anjum - just wanted to say that my Indian mother, who is a terrific cooking and usually incredibly snooty about cookbooks, thinks you're fab (especially your tamarind mackerel)! I haven't cooked your chillas yet - how big should they be? And is it worth fermenting the batter?

[jazzshoes]

One of my favourite dishes is lamb haleem i would love your recipe

[jazzshoes]

What is the secret to perfect pilau rice?

[AnjumAnand]

@Chopstheduck

oooh just spotted this!

I love your instant naan recipe, was life changing for us, means I don't have to spend an hour in the kitchen making roti for 6 of us every time we have indian food.

I would like to ask if you have any tips to stop yoghurt based sauces splitting? I keep it over a low heat, but it still seems to split, especially on reheating.

Love the look of the new book - the thought of avocado pani puri has me drooling!

Tha pani puri (and book in general) are great. But then I am as biaised as they come! The best way to stop yoghurt from splitting is to stir it really often or contnuously as it hits the pan until it has come to a boil. Then you should be fine. Oh, also, use a full fat yoghurt as this helps keep it stable. x

[AnjumAnand]

@jazzshoes

What is the secret to perfect pilau rice?

I think good plump and separate grains of rice, lightly flavoured. It requires little more than the right quantities of water to rice, a handful of spices and some fried onions. x

[AnjumAnand]

@jazzshoes

One of my favourite dishes is lamb haleem i would love your recipe

You know i have never written a recipe for haleem .Sorry. x

[Chopstheduck]

Thank you for the tip, will definitely try that - must admit we have always used very low fat yoghurt.


Good luck with the book, I will certainly be buying it!

[AnjumAnand]

@motherinferior

Anjum - just wanted to say that my Indian mother, who is a terrific cooking and usually incredibly snooty about cookbooks, thinks you're fab (especially your tamarind mackerel)! I haven't cooked your chillas yet - how big should they be? And is it worth fermenting the batter?

That is so great to hear. I always need to impress the mums first. I have never fermented my chilla batter. If anything depending on the lentil used, I would soak them. Other than that, it is pretty much instant.

[AnjumAnand]

@Chopstheduck

Thank you for the tip, will definitely try that - must admit we have always used very low fat yoghurt.

Good luck with the book, I will certainly be buying it!

GIve it a try and i hope you like the book! x

[motherinferior]

Fab - so not like a dosa batter.

(But have you impressed the aunties? ?]

[AnjumAnand]

@CorusKate

Hello Anjum! Do you have any tips for getting stains from fresh turmeric off everything in my kitchen utensils? More seriously, what can I use to improve the flavour of dishes if I replace the butter ghee with a healthier oil? It seems bland without the ghee.

Hi, I have to admit, i don't have a trick for taking turmeric off utelsils! My wooden spoons always seem to retain the memory of having made Indian food, no matter how much they get washed. Try plastic?

I mostly cook with oil but i do consider ghee quite a healthy fat (as i do butter actually) ad i know this is controversial but in India it was always considered healthy and even medicinal. One just needs to add in moderation. Having said that, it should be the spices and flavourings in the dish that should provide the flavour as long as they are well cooked, even in healthy oils. Make sure you give eveything time to cook int he pan, sometimes rushing will stop you from getting the best flavours from ingredients in the pan. x

[jazzshoes]

Thanks for the tips xx

[AnjumAnand]

@motherinferior

Fab - so not like a dosa batter.

(But have you impressed the aunties? ?]

Not like a dosa batter. Not sure about the Aunties! x

[bishbashboosh]

This is brilliant and great timing for me S I've just stocked up on sacks of lentils as the Asian supermarket. I can't wait to get the book! Really need some recipes to use up these sacks of lentils thank you!!

[AnjumAnand]

@LoveBeingCantThinkOfAName

My dh has discovered cooking, and made his first curry a few weeks ago. He loves chana can you recommend a easy but lovely recipe to encourage him?

I'd forgotten about your series will defo try to find some repeats for him to watch.

There is a really great channa (chickpea) recipe in I Love Curry, which i taught to a class of 12yr old boys and they all loved cooking and eating it. Mumsnet posting a link for you. Also, there is also a Mile High Chickpea burger in Anjum's Vegetian Feast. I hope he enjoys them x

[AnjumAnand]

@jazzshoes

I would love to make my family balti and naan bread and tips to make it taste delicious

Hi, I have a great and really easy chicken balti recipe and naan recipe in I Love Curry. Mumsnet trying to find link now for you. x

[RachelMumsnet]

@AnjumAnand

[quote LoveBeingCantThinkOfAName]
My dh has discovered cooking, and made his first curry a few weeks ago. He loves chana can you recommend a easy but lovely recipe to encourage him?

I'd forgotten about your series will defo try to find some repeats for him to watch.

There is a really great channa (chickpea) recipe in I Love Curry, which i taught to a class of 12yr old boys and they all loved cooking and eating it. Mumsnet posting a link for you. Also, there is also a Mile High Chickpea burger in Anjum's Vegetian Feast. I hope he enjoys them x[/quote]

We've found the recipe here Tangy Chickpea Curry

[AnjumAnand]

@Calypso2

I'm really keen to see your latest book Anjum as Ive recently started experimenting with Indian cooking. I'm still not very good on rice - can you give us some tips on how to make a great pilao rice or other different rices without it being too dry or too stodgy. Thanks

There are a few other questions similar to this one so if you don't mind, have a read of the other questions. The new book is really great so I do hope you manage to pick it up and enjoy it!

[RachelMumsnet]

@AnjumAnand

[quote jazzshoes]
I would love to make my family balti and naan bread and tips to make it taste delicious

Hi, I have a great and really easy chicken balti recipe and naan recipe in I Love Curry. Mumsnet trying to find link now for you. x[/quote]

Here's the recipe for Anjum's Chilli Chicken balti

[AnjumAnand]

@RachelMumsnet

Can we ask a question from MNHQ - what is your never-fail recipe that you back to time and time again that can be used for family meal or last minute dinner party?

I suppose the curry we always had as a family was chicken curry. It is in a couple of my books (Punjabi Chicken Curry in Anjum;s New Indian and also in I Love Curry) as it is the best chicken curry and reminds me of my childhood. Great with Indian breads but also with toast. I talk with experience as my friends and i would always raid the fridge for leftovers at the end of an evening out and toast some bread to go with it. Divine. I will see if MUmsnet can find a link. xx