Ruta brings a fresh perspective to a cuisine most people tend to think of as mysterious, complex to cook, and overly rich.
Her Indian food is stylish, modern, light and delicious. And it's quick and easy to make, with just a few fresh ingredients—a recurring theme in her cookbooks 5 Spices, 50 Dishes and Quick-Fix Indian. This is Indian cooking for today’s world where nobody has the time to cook. And it's equally at home with a glass of mango lassi or a glass of Pinot Grigio.
Click the tabs above for a couple of sample recipes.
From Quick-Fix Indian, this is a very distinctive dish because the curry leaves and black pepper go together so well. I created the recipe one time when I had nothing but frozen shrimp in the freezer and was really craving the heat of black peppercorns.
In this recipe, the cucumbers and carrots are sliced so thin that the lemon juice instantly pickles them. This tangy salad also works as an appetizer—give everyone a tiny fork to fish out a thin sliver of carrot or cucumber.
1. Using a mandoline or the slicer side of a box grater, thinly slice the cucumbers and carrots into very thin rounds. Using a knife, cut the chile into thin rounds as well.
2. In a serving bowl, mix together the cucumbers, carrots, chile, cilantro, lemon juice, salt to taste, and sugar. Use your fingers; this distributes the dressing evenly, otherwise the slices of cucumber tend to stick together in a clump. Let sit in the refrigerator for at least 10 minutes before serving.