Classic Indian Vegetarian Cookery

Classic Indian Vegetarian Cookery

Following on from Classic Indian Cookery, in this book Julie Sahni collects together the treasures of India's vegetarian cookery.

Author: Julie Sahni

Publisher:

ISBN: 1904010571

Category: Cooking, Indic

Page: 480

View: 487

Following on from Classic Indian Cookery, in this book Julie Sahni collects together the treasures of India's vegetarian cookery. The book begins with a simple explanation of all the ingredients and techniques characteristic of this cuisine. Julie also describes every classical blend of curry in the Indian tradition. As well as teaching the art of curry, this book offers a repertoire of over 200 vegetarian and grain dishes, such as Malabar Coconut and Yoghurt-Braised Vegetables, Madras Fiery Aubergine, Lentil and Chilli Stew or Coorg-style Hot and Garlicky Black Beans with Lotus Root. To accompany these dishes, Julie provides recipes for chutneys, pickles, breads, rice dishes, dals, side dishes, yoghurt salads and condiments.
Categories: Cooking, Indic

Classic Indian Cooking

Classic Indian Cooking

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine.

Author: Julie Sahni

Publisher: Harper Collins

ISBN: 9780688037215

Category: Cooking

Page: 560

View: 817

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere. Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease. Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
Categories: Cooking

Classic Indian Recipes

Classic Indian Recipes

TV chef Manju Malhi is known for her traditional Indian dishes (Manju was taught to cook by her mother) with a modern urban twist.

Author: Manju Malhi

Publisher: Hachette UK

ISBN: 9780600624417

Category: Cooking

Page: 160

View: 517

The Hamlyn Classic Recipes series is a celebratory collection of some of the most admired chefs the world has to offer - noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. TV chef Manju Malhi is known for her traditional Indian dishes (Manju was taught to cook by her mother) with a modern urban twist. Why not fill your home with the heady aromas and delicious flavours of the Indian kitchen, with classic recipes passed down from generation to generation.
Categories: Cooking

Classic Indian Cuisine

Classic Indian Cuisine

You will find westernized examples of Indian cooking alongside regional specialties in this comprehensive book.

Author: Rosemary Moon

Publisher: Tiger Books

ISBN: 1855016192

Category: Cooking, Indic

Page: 252

View: 138

Categories: Cooking, Indic

Mastering the Art of Indian Cooking

Mastering the Art of Indian Cooking

In this book, Kapoor takes the same approach, showing the reader how to build the simplest pantry, explaining why no special equipment is needed with these recipes and including simple step-by-step instructions for each recipe.

Author: Sanjeev Kapoor

Publisher: Stewart, Tabori, & Chang

ISBN: 1584799331

Category: Cookbooks

Page: 512

View: 328

Sanjeev Kapoor presents 500 accessible, easy recipes that any home cook can create. He shows the reader how to build the simplest pantry, explaining why no special equipment is needed with these recipes, and including simple step-by-step instructions for each recipe.
Categories: Cookbooks

Madhur Jaffrey s Instantly Indian Cookbook

Madhur Jaffrey s Instantly Indian Cookbook

EASY-TO-FOLLOW: Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality.

Author: Madhur Jaffrey

Publisher: Knopf

ISBN: 9780525655800

Category: Cooking

Page: 192

View: 846

“One of the best cookbooks to come out of the Instant Pot craze. It’s full of those timeless Indian recipes Jaffrey is known for. . . . The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” —Priya Krishna, Bon Appetit Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who “introduced the world to Indian food” (Epicurious). For more than forty years, Madhur Jaffrey has been revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked classics—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need. RECIPES: From classics like butter chicken and buttery dal to new sure-to-be-favorites like kale cooked in a Kashmiri style and Goan-style clams, these recipes capture the flavorful diversity of Indian cuisine. EASY-TO-FOLLOW: Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality. A DIFFERENT KIND OF COOKBOOK: Rather than simply adapting recipes for one-pot cooking, Jaffrey has selected the essential dishes best suited for preparing using the Instant Pot, and created some all-new delectable dishes that make the most of its strengths. BEYOND THE INSTANT POT: Also included are thirteen bonus, no-special-pot needed recipes for the chutneys, salads, and relishes you need to complete any Indian meal. Think avocado-radish salad, fresh tomato chutney, and yogurt and apple raita. SPICES AND SPECIAL INGREDIENTS: Jaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more. TIPS: Here too is Jaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing.
Categories: Cooking

Classic Indian Veget Ck

Classic Indian Veget Ck

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book.

Author: Julie Sahni

Publisher: William Morrow Cookbooks

ISBN: 0688049958

Category: Cooking

Page: 512

View: 679

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.
Categories: Cooking

The Classic 1000 Indian Recipes

The Classic 1000 Indian Recipes

Suitable for beginners and experienced Indian cooks, this Indian cookbook includes: Kashmiri Rogan Josh, Shahi Padshah Korma, Moghlai Shami Kebabs, Chicken Muglai Biryani, Aubergine Bhurta, and Gulab Jamun.

Author: Wendy Hobson

Publisher: Foulsham & Company Limited

ISBN: 0572028075

Category: Cooking

Page: 448

View: 705

Suitable for beginners and experienced Indian cooks, this Indian cookbook includes: Kashmiri Rogan Josh, Shahi Padshah Korma, Moghlai Shami Kebabs, Chicken Muglai Biryani, Aubergine Bhurta, and Gulab Jamun. It is useful for gourmet dinner parties but handy for snacks and salads too.
Categories: Cooking

Indian Food and Cooking

Indian Food and Cooking

This book is a combination of traditional dishes; recipes adapted to cater for modern trends in healthy eating; and food prepared in the exciting Balti stove-top style.

Author: Shehzad Husain

Publisher: Southwater

ISBN: 1840385472

Category: Cooking

Page: 256

View: 239

The vast and mysterious sub-continent of India has a range of cuisines as diverse as its cultures. Every part of this massive country has evolved its own unique culinary methods and styles, presenting a fascinating repertoire of ideas, techniques and recipes for the cook to explore. This book is a combination of traditional dishes; recipes adapted to cater for modern trends in healthy eating; and food prepared in the exciting Balti stove-top style. Among the classics you will find the famous recipes From curries to chutneys, and pullaos to parathas, here are over 170 exciting recipes from all over India, showcasing the best regional dishes and making them accessible to every cook. * A combination of classic Indian cooking, original healthy dishes, and recipes in the hot new Balti style, including Balti Chicken and Balti Spicy Potatoes. * Over 900 tempting photographs, with glorious pictures of each finished dish and step-by-steps showing techniques and every stage of preparation much-loved by all, including Samosas, Bhajias, Naan, Chapati, Kashmiri-style Lamb, Spicy Kebabs, Bombay Duck, Tandoori Chicken, Korma, Dhal and Bombay Potato.
Categories: Cooking

Classic Indian Vegetarian Cooking

Classic Indian Vegetarian Cooking

This is a collection of vegetarian Indian dishes. The book begins with an explanation of the ingredients, techniques and characteristics of this cuisine, and a description of every classic blend of curry in the Indian tradition.

Author: Julie Sahni

Publisher:

ISBN: 0863182429

Category: Cookery, Indic

Page: 384

View: 897

This is a collection of vegetarian Indian dishes. The book begins with an explanation of the ingredients, techniques and characteristics of this cuisine, and a description of every classic blend of curry in the Indian tradition. The book then present over 200 recipes in India's repertoire of vegetarian and grain dishes, for example, Malabar coconut and yoghurt braised vegetables, Madras fiery aubergine, lentil and chilli stew, or Coorg-style hot and garlicky black beans with lotus root. To accompany these dishes, the author provides recipes for chutneys, pickles, breads, rice dishes, dals, side dishes, yoghurt salads and condiments. The book also provides recipes for snacks such as fritters, kaftas, kababs, plantain chips and lentil wafers.
Categories: Cookery, Indic

Absolute Indian Recipes

Absolute Indian Recipes

Here is absolute aspiring recipe cookbook to help you know and cook the classic Indian recipes.

Author: Patricia Baker

Publisher: Independently Published

ISBN: 9798677465796

Category:

Page: 74

View: 762

Here is absolute aspiring recipe cookbook to help you know and cook the classic Indian recipes. In this cookbook, you will get some authentic recipes of Indian to make in males. There are some amazing textured Indian dishes, amazing food settings and beautiful garnishing. Being a home cook if you struggle making Indian dishes; then no worries, this could book will help you create the simple authentic recipes with the best test and style. From chutneys, soups, sabji, snacks to authentic dinner recipes are concluded in this book. Some of the recipes are based on India's particular regions where they have their own culinary traditions, methods and preferences. To learn some basic dishes of India, it's important to know the history of the Indian cuisine so you can understand how to use the spices in the better way. There are regional foods like north Indian, south Indian, east Indian and invest India. The basic cooking differs from region to region. Some regions uses coconut or onion as a flavor, some uses spices as a flavor, and some uses sugar as a flavor. Some of the common ingredients in spices that are used in Indian dishes are turmeric powder, cumin, mustard seeds, coriander seeds, cinnamon, asafoetida, cardamom and fenugreek seeds. So, come experience and experiment the Indian dishes to make it at your home for your family and your guest. I'm actually sure you will be drooling over everything and will enjoy the authentic Indian taste.
Categories:

The Dance of Spices

The Dance of Spices

With this book, Laxmi Hiremath proves herself a skilled, intuitive teacher of real Indian cooking." —Paula Wolfert, author of the award-winning The Slow Mediterranean Kitchen "Laxmi's book is a clearly explained, friendly invitation to ...

Author: Laxmi Hiremath

Publisher: Wiley

ISBN: 0471272736

Category: Cooking

Page: 464

View: 952

A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads. Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.
Categories: Cooking

Healthy Indian Cooking

Healthy Indian Cooking

Here are all the best-loved Indian dishes that, with just a few simple changes, you can now enjoy without the fat! A useful introduction gives advice on low-fat cooking and the book is illustrated with 850 clear photographs throughout.

Author: Shezhad Husain

Publisher: Southwater Pub

ISBN: 1780193394

Category: Cooking

Page: 256

View: 691

Here are all the best-loved Indian dishes that, with just a few simple changes, you can now enjoy without the fat! A useful introduction gives advice on low-fat cooking and the book is illustrated with 850 clear photographs throughout.
Categories: Cooking

Modern Indian Cooking

Modern Indian Cooking

Inventive, modern Indian recipes.

Author: Hari Nayak

Publisher: Silverback Books Incorporated

ISBN: 1596372338

Category: Cooking

Page: 192

View: 421

Inventive, modern Indian recipes.
Categories: Cooking

Hamlyn All Colour Cookery 200 Easy Indian Dishes

Hamlyn All Colour Cookery  200 Easy Indian Dishes

Indian food is one of the most popular cuisines, and now you can make simple and delicious Indian recipes at home.

Author: Sunil Vijayakar

Publisher: Hachette UK

ISBN: 9780600631828

Category: Cooking

Page: 240

View: 496

Indian food is one of the most popular cuisines, and now you can make simple and delicious Indian recipes at home. Hamlyn All Colour Cookbook: 200 Easy Indian Dishes features 200 classic Indian recipes, which are easy to prepare and full of those mouth-watering flavours that make Indian food so enticing.
Categories: Cooking

Gordon Ramsay s Great Escape

Gordon Ramsay s Great Escape

"Food, Mark Sargent; text, Emily Quah; photographer, Emma Lee; reportage photography, Jonathan Gregson; art director, Patrik budge; props stylist, Emma Thomas."

Author: Gordon Ramsay

Publisher: HarperCollins

ISBN: 0007353103

Category: Cooking, Indic

Page: 271

View: 320

"Food, Mark Sargent; text, Emily Quah; photographer, Emma Lee; reportage photography, Jonathan Gregson; art director, Patrik budge; props stylist, Emma Thomas."
Categories: Cooking, Indic

Indian Cookery Course

Indian Cookery Course

'Monisha Bharadwaj, an Indian cooking authority,' The New York Times This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes.

Author: Monisha Bharadwaj

Publisher: Hachette UK

ISBN: 9780857835932

Category: Cooking

Page: 496

View: 283

'Monisha Bharadwaj, an Indian cooking authority,' The New York Times This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.
Categories: Cooking

Classic Cooking Of Punjab

Classic Cooking Of Punjab

Provides Recipes With Necessary Details Relating To Classic Punjabi Food-Appetite, Vegetarian Starters, Non-Vegetarian Starters, Vegetarian Entre, Non-Vegetarian Entre, Rice, Breads, Dahi, Chutney, Pappad, Snacks, Desserts, Masalas.

Author: Jiggs Kalra

Publisher: Allied Publishers

ISBN: 8177645668

Category: Cooking, Panjabi

Page: 152

View: 682

Provides Recipes With Necessary Details Relating To Classic Punjabi Food-Appetite, Vegetarian Starters, Non-Vegetarian Starters, Vegetarian Entre, Non-Vegetarian Entre, Rice, Breads, Dahi, Chutney, Pappad, Snacks, Desserts, Masalas. Being Well Illustrated.
Categories: Cooking, Panjabi

The Indian Family Kitchen

The Indian Family Kitchen

Throughout, The Indian Family Kitchen demystifies traditional cooking methods with kitchen shortcuts and the spices you should always have on hand—for delicious family meals that'll be loved by generation upon generation.

Author: Anjali Pathak

Publisher: Clarkson Potter

ISBN: 9780804188272

Category: Cooking

Page: 224

View: 958

A fresh and friendly introduction to South Asian cuisine, The Indian Family Kitchen reflects how we cook today with seasonal and vegetable-forward recipes. This striking cookbook shows how to coax flavor out of your favorite foods by adding Indian spices: rub butternut squash with garam masala before roasting with salty feta and sun-dried tomatoes; marinate chicken wings in a punchy tandoori sauce; and brighten up a quinoa salad with ginger and cumin. You'll also find classics refined over the years by the granddaughter of the family that brough Patak's sauces and chutneys to households around the world. Throughout, The Indian Family Kitchen demystifies traditional cooking methods with kitchen shortcuts and the spices you should always have on hand—for delicious family meals that'll be loved by generation upon generation.
Categories: Cooking

Indian Regional Classics

Indian Regional Classics

While some may think of Indian cooking as a single, uniform cuisine, it is in fact as richly varied as the land itself.

Author: Julie Sahni

Publisher: Springer Science & Business

ISBN: 1580083455

Category: Cooking

Page: 198

View: 709

While some may think of Indian cooking as a single, uniform cuisine, it is in fact as richly varied as the land itself. From the fertile plains of Bengal in the east come squash, lentils, stews, and stir-fried vegetables. From the Rajasthan desert in the west come beans, peas, and a range of aromatic spices. Vegetarian dishes are the staple of the Jains in the southwest, while meats are braised to perfection in the north.
Categories: Cooking