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The Three Sisters Quick & Easy Indian Cookbook: Delicious, Authentic and Easy Recipes to Make at Home
Spicy, speedy and easy Indian food to cook at home.
QUICK… Drawing on a life time of passion for food, The Three Sisters have brought together a second collection of traditional recipes, which you can prepare and serve quickly. This beautiful cookbook combines speedy one pot curries, tasty dishes and snacks inspired by their mother’s and grandmother’s recipes – and their own experience of delicious Indian street food.
QUICK… Drawing on a life time of passion for food, The Three Sisters have brought together a second collection of traditional recipes, which you can prepare and serve quickly. This beautiful cookbook combines speedy one pot curries, tasty dishes and snacks inspired by their mother’s and grandmother’s recipes – and their own experience of delicious Indian street food.
160 pages, Paperback
First published November 8, 2012
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Displaying 1 - 7 of 7 reviews
March 31, 2018
Excellent cookbook
January 12, 2019
I loved the cover of this book. It immediately catches your eye with its bright colors. The book is clearly divided by chapters with recipes under each category. easy and well-explained recipes must say.
The good part is every recipe has the final picture of the result which helps a new bee to understand while trying new recipes. All spices are easily available in Indian stores or Walmart. Though I know vegetarian cooking so non-vegetarian recipes were anyway made out of my way. In a vegetarian recipe, I know most of them how to cook but chat masala, paneer dahi raita, avial, and bherwa baigan were tried from the book and must say I was satisfied with the outcome.
We normally eat mild spicy so any time you can adjust the spice quantity as per your taste. All in all, a must buy book for any new cook entering in the kitchen.
The good part is every recipe has the final picture of the result which helps a new bee to understand while trying new recipes. All spices are easily available in Indian stores or Walmart. Though I know vegetarian cooking so non-vegetarian recipes were anyway made out of my way. In a vegetarian recipe, I know most of them how to cook but chat masala, paneer dahi raita, avial, and bherwa baigan were tried from the book and must say I was satisfied with the outcome.
We normally eat mild spicy so any time you can adjust the spice quantity as per your taste. All in all, a must buy book for any new cook entering in the kitchen.
February 9, 2022
A decent read. Found this in a beautiful Indian restaurant. It was put on a shelf. Contains recipes often shared on food websites but this cookbook is a nice intro to the best stuff. Celebrates the treasures.
May 29, 2025
4 stars, finished
yes go ahead make your jokes haha i just want to COOK
yes go ahead make your jokes haha i just want to COOK
March 4, 2013
Despite all living on different continents, the three sisters, Sereena, Alexa and Priya Kaul, managed to get together and produce this, their second cookbook. When I received the book, I was immediately taken by the beautiful colours on the striking cover. A vibrant turquoise blue surrounds a rose pink all embossed with gold.
The book starts off with an introduction chapter that tells you how to be quick and easy. It involves a lot of preparation. This is followed by an extensive look at the myriad of spices and equipment used in the recipes within. The recipes themselves are sorted into eight chapters including starters, chicken, lamb, fish, and desserts. There is an alphabetical index at the back sorted by ingredient and then recipe.
At a glance, the title of ‘quick and easy’ may seem a little misleading. As expected, many of the recipes contain a multitude of herbs and spices, synonymous with Indian cooking. If the preparation stages from the introductory chapter are skipped, then you will find the recipes far from quick.
The vast quantity of ingredients in most of the recipes, the main courses particularly, may seem a little daunting to an inexperienced cook, or someone unfamiliar to Indian cooking. However, if the preparation is done, the step by step instructions are clear and the recipe is then becomes more simple.
Some of the ingredients are quite exotic, but if you shop around, you should be able to find them. The quantity of spices is often listed in the recipes as a ‘spice spoon’, which is a small spoon that comes as part of a spice kit that you can purchase from the three sisters, details at the back of the book. However, there is a small note at the front of the book that a spice spoon is equivalent of half teaspoon.
One criticism I would lay against the book is that the recipes would benefit from a heat rating to indicate how spicy they are, instead of having to guess based on the ingredients. Not everyone, myself included, likes things too spicy and I imagine it would be easy to end up with a dish too hot for a delicate palette.
The photos are great representations of the food, but not as vibrant with colour as you would expect. They sometimes appeared a little washed out and over exposed.
The size of the book is unusual, but as a paperback it is easy to work from, and has a lovely clear font. However, the layout of the ingredients seems a little odd, as it is split into fresh ingredients and a separate column for those deemed as being from the ‘spice box’ – another subtle advert for their slightly over-priced but attractively packaged spice box product.
My favourite recipes were the Cashew and Coconut Chicken, Creamy Tomato Prawns, and the Sesame Chicken Bites. If you are a genuine fan of Indian cuisine, with plenty of experience in this area, then you will love this book.
The book starts off with an introduction chapter that tells you how to be quick and easy. It involves a lot of preparation. This is followed by an extensive look at the myriad of spices and equipment used in the recipes within. The recipes themselves are sorted into eight chapters including starters, chicken, lamb, fish, and desserts. There is an alphabetical index at the back sorted by ingredient and then recipe.
At a glance, the title of ‘quick and easy’ may seem a little misleading. As expected, many of the recipes contain a multitude of herbs and spices, synonymous with Indian cooking. If the preparation stages from the introductory chapter are skipped, then you will find the recipes far from quick.
The vast quantity of ingredients in most of the recipes, the main courses particularly, may seem a little daunting to an inexperienced cook, or someone unfamiliar to Indian cooking. However, if the preparation is done, the step by step instructions are clear and the recipe is then becomes more simple.
Some of the ingredients are quite exotic, but if you shop around, you should be able to find them. The quantity of spices is often listed in the recipes as a ‘spice spoon’, which is a small spoon that comes as part of a spice kit that you can purchase from the three sisters, details at the back of the book. However, there is a small note at the front of the book that a spice spoon is equivalent of half teaspoon.
One criticism I would lay against the book is that the recipes would benefit from a heat rating to indicate how spicy they are, instead of having to guess based on the ingredients. Not everyone, myself included, likes things too spicy and I imagine it would be easy to end up with a dish too hot for a delicate palette.
The photos are great representations of the food, but not as vibrant with colour as you would expect. They sometimes appeared a little washed out and over exposed.
The size of the book is unusual, but as a paperback it is easy to work from, and has a lovely clear font. However, the layout of the ingredients seems a little odd, as it is split into fresh ingredients and a separate column for those deemed as being from the ‘spice box’ – another subtle advert for their slightly over-priced but attractively packaged spice box product.
My favourite recipes were the Cashew and Coconut Chicken, Creamy Tomato Prawns, and the Sesame Chicken Bites. If you are a genuine fan of Indian cuisine, with plenty of experience in this area, then you will love this book.
January 9, 2013
This book is published by Simon and Schusster and was provided to me for this review. The cover of the book is pink and turquoise with gold embossing which is immediately appealing. The photography is gorgeous and makes your mouth water. I was keen to dip into the book.
I was intrigued to try some of the recipes of this book as I have never really cooked a curry from scratch. After choosing two recipes, the first job was to purchase the spices. I was pleasantly surprised find that Waitrose stocked all the items necessary for the Goan fish curry and the Rajasthani chicken strips.
The book is divided into 10 chapters and starts with an explanation of how to be quick and easy. When making the Goan fish curry I made the mistake of not preparing the garlic and ginger paste beforehand which took longer than expected.
Not being used to spicy food, it would have been useful if each recipe had been rated from mild to very hot. I did leave out the whole chilli from both recipes. The Goan fish curry was delicious and there was plenty of leftover sauce so on the following day I baked some salmon in the oven topped with the leftover sauce which was also delicious.
The Rajasthani chicken was easy to cook having already prepared the garlic and ginger paste, however it was too hot for my taste even with the whole chilli omitted.
This is a lovely book for beginners and experienced curry cooks alike with full colour photographs of all recipes. I do feel it would benefit from an indicator of spiciness for each recipe. If you like it hot, you'll love this book.
I was intrigued to try some of the recipes of this book as I have never really cooked a curry from scratch. After choosing two recipes, the first job was to purchase the spices. I was pleasantly surprised find that Waitrose stocked all the items necessary for the Goan fish curry and the Rajasthani chicken strips.
The book is divided into 10 chapters and starts with an explanation of how to be quick and easy. When making the Goan fish curry I made the mistake of not preparing the garlic and ginger paste beforehand which took longer than expected.
Not being used to spicy food, it would have been useful if each recipe had been rated from mild to very hot. I did leave out the whole chilli from both recipes. The Goan fish curry was delicious and there was plenty of leftover sauce so on the following day I baked some salmon in the oven topped with the leftover sauce which was also delicious.
The Rajasthani chicken was easy to cook having already prepared the garlic and ginger paste, however it was too hot for my taste even with the whole chilli omitted.
This is a lovely book for beginners and experienced curry cooks alike with full colour photographs of all recipes. I do feel it would benefit from an indicator of spiciness for each recipe. If you like it hot, you'll love this book.
December 27, 2012
I've actually never had Indian food before I got this cookbook. Crazy I know. I'm living in Scotland! Indian food is the go to take away food. I'm American though and we tend to go south of the border for more Mexican foods. But, I wanted to give Indian a try.
Let me say first and foremost that this is probably the more simple and easy cookbook I have ever owned! There is a small section before all the recipes which gives you some quick tips on how to prepare your foods early and have things at the ready for a fast and easy cook time. I loved this! It made an Indian novice like myself get it done fast.
I wanted to make Street Corn-on-the-Cob {Bhuna Huva Maki}and Dry Green Beans {Sukhi Hari Rajmah} first to give the Indian spices a try to see if I even liked them. I was afraid I wouldn't, but oh boy did I! I don't think I will ever eat my vegetables plain any more. I'll be adding spices to shake things up. Both dishes were uber simple and easy to make.
I would definitely advise purchasing The Three Sisters Spice Kit that they have for sale on their website. I had to go to 2 different stores to get all the spices I needed. I would have rather just got the kit and known it has everything I will need to make anything in the cookbook. It is worth it.
Let me say first and foremost that this is probably the more simple and easy cookbook I have ever owned! There is a small section before all the recipes which gives you some quick tips on how to prepare your foods early and have things at the ready for a fast and easy cook time. I loved this! It made an Indian novice like myself get it done fast.
I wanted to make Street Corn-on-the-Cob {Bhuna Huva Maki}and Dry Green Beans {Sukhi Hari Rajmah} first to give the Indian spices a try to see if I even liked them. I was afraid I wouldn't, but oh boy did I! I don't think I will ever eat my vegetables plain any more. I'll be adding spices to shake things up. Both dishes were uber simple and easy to make.
I would definitely advise purchasing The Three Sisters Spice Kit that they have for sale on their website. I had to go to 2 different stores to get all the spices I needed. I would have rather just got the kit and known it has everything I will need to make anything in the cookbook. It is worth it.
Displaying 1 - 7 of 7 reviews