Cooking the Indian Way: Revised and Expanded to Include New Low-fat and Vegetarian Recipes
The contrasts of geography, climate, religious beliefs, and population in India result in its strong and distinct culture. These differences have greatly influenced Indian menus. However, one thing that all Indian dishes do have in common is the abundant variety of spices used to create them. Sweet, hot, and savory, spices are so important to Indian cooking, they are often prepared in special ways.
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LibraryThing ReviewUser Review - VaterOlsen - LibraryThing
Based on my brief experiences in Andhra Pradesh and Karnataka, the cultural information in this book is quite accurate. I only tested the masala chai recipe. It was great! Read full review
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15 minutes 20 minutes baking pan black pepper blender bread butter or margarine cardamom cardamom pods cashews cayenne pepper chapatis chickpeas chopped 1 tsp chutney cloves cloves garlic coconut milk cucumber cuisine cumin cumin seeds curry leaf delicious Diwali dough finely chopped fish flaked coconut flavor flour fresh coriander leaves garam masala garlic garnish golden brown green chili grinding ground coriander ground cumin ground lamb ground spices ground turmeric heat oil holidays and festivals Indian cooks ingredients Kebabs kheema lentils liquid margarine meal meat medium-high heat minutes Cooking minutes Refrigeration mixture Muslims northern India nuts ø tsp oil over medium-high oven peeled plain yogurt pongal Preparation puris raisins Raita Recipe on pages rice room temperature salt samosas sauce saucepan simmer skewers skillet sliced spices split red stick cinnamon stuffed sugar supermarket sweet taste tbsp turmeric vegetable oil vegetarian vermicelli whole spices whole wheat yogurt