Cooking My Recipes

I realized that I could create fresher, lighter meals in less time by developing my one-pot method: I ensure everything is cut up small, add the ingredients to a pan or wok in a particular order with some hot kettle water (and usually ghee or oil), then cook on a medium-high heat for a set number of minutes. The beauty of this book is that almost every single recipe follows this simple concept. The only things that change are the ingredients and spice combinations.

The most important thing is getting used to the method, the first part of which is crucial. It is during the initial stage of cooking with the lid on that the magic happens. When you lift the lid, the recipe is almost cooked; you then simmer without the lid on to reduce any moisture. You will know it’s ready by the aromas. Your pan or wok will also be a good indicator, as generally it will become dry around the sides. Please don’t be tempted to lift the lid too early though, as this will allow the steam to escape.