Food of IndiaLearn to cook delicious and visually stunning dishes with this easy-to-follow Indian cookbook. The astonishing variety of India is reflected in its cuisine, which is regarded by those who have enjoyed genuine Indian food as being among the worlds' greatest. Like the overall fabric of the land itself, Indian cuisine is the result of countless historical, religious and regional influences. Widely acknowledged as one of the world's greatest cuisines, Indian food has traditions stretching back over three thousand years. The blending of subtle cultural, ethnic and religious influences over the centuries has created a unique cuisine as varied as the country itself. The Food of India features over 80 delectable recipes includes dishes from Hindu Tamil Nadu, Christian Kerala as well as tandoori favorites from the Punjab. Striking color photographs and detailed information make this brilliant Indian cookbook the perfect introduction to the rich and diverse world of Indian cuisine! Authentic Indian recipes include:
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Contents
The Great Spice Bazaar 11 | |
Authentic Indian Ingredients 18 | |
Chaat Masala 23 | |
Green Mango Chutney 26 | |
Mint and Cucumber Raita 27 | |
Fragrant Yogurt Soup 35 | |
Appam 43 | |
Vegetarian Paneer Shashlik 52 | |
Mixed Vegetables with Yogurt and Coconut 59 | |
Seafood | |
Spicy Fried Fish 75 | |
Saffron Chicken 83 | |
Parsi Chicken Curry 85 | |
Lamb Tikka Kebabs 94 | |
Mixed Lentil Vegetable and Lamb Stew 101 | |
Vegetables | |
Measurements and conversions 110 | |
Other editions - View all
Food of India: [Indian Cookbook, Techniques, 84 Recipes] Brinder Narula,Vijendra Singh,Sanjay Mulkani No preview available - 2012 |
Common terms and phrases
½ cup 1½ tablespoons 15 mins 15 minutes 20 mins Cooking 4-6 Preparation asafoetida bell peppers Bengal gram black cardamom black mustard seeds blender blender or food boil Chaat Masala chicken chili paste Chutney cloves cloves garlic coconut milk coriander leaves cilantro cuisine cumin curry leaves deseeded dough Drain Dry-roast fish flavor food processor Garam Masala garlic garnish ghee golden brown green cardamom pods green chilies grind ground red pepper Heat the oil ingredients lamb lemon juice lentils low heat mango Marinade Masala page 23 meat medium onions medium tomatoes minced coriander leaves mustard seeds Paneer potatoes rice saffron Serves 4 Preparation sliced soaked spices stir-fry sugar tablespoons tablespoons oil Tandoori teaspoon black mustard teaspoon cumin seeds teaspoon Garam Masala teaspoon ground coriander teaspoon ground red teaspoon ground turmeric teaspoon salt teaspoons crushed garlic vegetables vinegar wok and stir-fry wok or skillet yogurt