Author : Anjum Anand
Publisher : Quadrille Publishing
Page : 176 pages
File Size : 45,43 MB
Release : 2010
Category : Cooking (Curry)
ISBN : 9781844008896
Intro -- Title -- Introduction -- Making great curry: the secrets -- Serving a brilliant Indian meal -- To Start: Bites -- The Curries -- Vegetable -- Fish and seafood -- Poultry -- Meat -- Accompaniments -- Vegetable side dishes -- Breads and rice -- Salads and raitas -- Spices 101 -- Index -- Copyright -- Acknowledgements
Author : Anupy Singla
Publisher : Agate Publishing
Page : 138 pages
File Size : 38,27 MB
Release : 2010-09-01
Category : Cooking
ISBN : 1572846704
This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 108 pages
File Size : 21,47 MB
Release : 2011-12-31
Category :
ISBN : 9788179913581
Try out the spicy Prawn Bhuna, Fragrant Khada Masala Chicken, Chatpata Chiwda, delectable Dal BeAab and Achari Gobhi, Hearty Gosht Gulbarga and Makai Pala Pulao.Round off the meal with a sizzling Moong Dal or Saeb Ka Ha
Author : Ruta Kahate
Publisher : Chronicle Books
Page : 140 pages
File Size : 23,97 MB
Release : 2007-05-31
Category : Cooking
ISBN : 9780811853422
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
Author : Maneet Chauhan
Publisher : Clarkson Potter
Page : 273 pages
File Size : 44,11 MB
Release : 2020-10-06
Category : Cooking
ISBN : 1984823892
“A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Author : Nik Sharma
Publisher : Chronicle Books
Page : 291 pages
File Size : 35,17 MB
Release : 2018-10-02
Category : Cooking
ISBN : 1452164215
There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!
Author : Raghavan Iyer
Publisher : Workman Publishing Company
Page : 832 pages
File Size : 15,34 MB
Release : 2016-07-05
Category : Cooking
ISBN : 0761187464
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Author : Deepa Thomas
Publisher : Simon and Schuster
Page : 488 pages
File Size : 38,93 MB
Release : 2017-07-04
Category : Cooking
ISBN : 1510718990
Winner of the 2018 James Beard Foundation Book Awards Winner of the World Gourmand Cookbook Awards Finalist for the IACP Awards Shortlisted for the NCIBA Book Awards, Best Cookbook A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full. Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, Deepa Thomas deconstructed and reinvented her native Indian cuisine. Deepa made anew seventy slow carb recipes, incorporating time-saving Western cooking techniques, breaking-news research on gut health and weight loss, and Ayurvedic wisdoms ("When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use."). After six months of cooking and eating "New Indian," Deepa lost twenty pounds and freed her husband from a ten-year routine of insulin shots. Part cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and nutrient-packed, without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make "New Indian" everyday fare. Bold and intimate, Deepa’s Secrets will undoubtedly change your cooking, and quite possibly your life, featuring East-to-West recipes such as: Ralph’s Garlicky Spinach a la Dal Ammachi’s Claypot Fish Molee General Joseph’s Five-Star Chicken Batons New Indian Cacciatore Masala Omelet The author is donating her royalties to FoodCorps, a nonprofit that connects children to healthy food in American schools.
Author : Suneeta Vaswani
Publisher :
Page : 0 pages
File Size : 50,19 MB
Release : 2007
Category : Cooking
ISBN : 9780778801702
Within this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.
Author : Anupy Singla
Publisher : Agate Publishing
Page : 289 pages
File Size : 17,32 MB
Release : 2014-09-22
Category : Cooking
ISBN : 157284745X
The bestselling author of The Indian Slow Cooker and Vegan Indian Cooking serves up a stunning and comprehensive cookbook that “may be her best yet” (Publishers Weekly, starred review). Anupy Singla is America’s favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes has endeared her to fans the world over. This new book opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions, expertise, or familiarity. Singla has chosen the cuisine’s most popular dishes and, unlike other Indian cookbooks, embedded different preparation styles and ingredients into every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, as well as alternatives for the slow cooker. Beginners appreciate the book’s step-by-step instructions, while veterans find it useful as a reference point for their favorite dishes, including little-known instructions and standard cook times. The book also caters to healthy eaters and folks with allergies and dietary preferences. With deeply personal, detailed stories behind these recipes, readers see how traditional Indian cooking helped connect Singla and her daughters to their cultural heritage. More than the next great Indian cookbook, this is the next great American cookbook—sure to become a staple of every family’s collection. “Indian for Everyone has recipes for native Indians, non-Indians, vegetarians, vegans, and meat-lovers; it offers dishes from restaurant menus and simpler ones prepared at home.” —The Boston Globe “Only have room for one go-to book for Indian home cooking on your shelf? This is it.” —Booklist, Top Ten Food Books of 2015
