I love borrowing cookbooks from the library. And though I am not able to make more than one or two dishes in the time that I have the book (and yes, I usually take advantage of the option of multiple renewals), having time to peruse the recipes helps me determine if it’s a volume I’d like to permanently add to my collection.

Everyday Indian is a lovely publication, and one I first came across while browsing the shelves at the library. Written by Vancouver-based author Bal Arneson, the recipes capture Indian flavours with a North American slant, and to someone with limited kitchen expertise, didn’t seem overly complicated. Although some of her anecdotes seem misplaced and forced, the photos are bright and inviting, and make the book a breeze to read.

Mack loves quesadillas, so Bal’s tandoori version caught my eye. A quick stir-fry of onion, garlic and tandoori paste formed the flavour base, which was combined with chicken, some yogurt, then baked off in tortillas with mozzarella. The result? A spicy, slightly tangy quesadilla that was wholly satisfying – the yogurt mellowed the heat, and the sweetness of the onion added another dimension to every bite. It was an interesting departure from the salsa-based snack.

Tandoori Quesadillas

Paired with a salad, it’s a quick go-to meal, and one that we’ve made a few times since.