Indian food is exhilarating. It is a mixture of exotic ingredients, scents, spices, and flavors. Some may find this cuisine a bit intimidating but today’s adventurous and globally astute generation is now opening up to it. This book contains a collection of recipes for dishes that are well-loved and that we hope you will find time to prepare on your own, not only because it is healthy, but also for the pure enjoyment of it. The recipes you’ll find here are designed to make the dishes easy to prepare without sacrificing the authenticity of the flavors and textures. This is just the beginning of your journey towards experiencing and indulging in fascinating Indian cuisine!
Inside, find:
• A brief history of Indian cooking
• Ingredients used in Indian cuisine
• Tools and equipment needed for Indian cooking
• • 50 delicious classic take-out recipes to make at home including appetizers, breads, main entrées, sides and desserts:
Vegetable Fritters (Bajji/Pakora/Pakoda)
Deep fried Pastry Triangles (Samosa)
Deep fried Cauliflower in Sweet and Spicy Sauce (Kolkata Gobi Manchurian)
Stir-Fried Dill Greens (Shepuchi Bhaji)
Paneer in Curds and Mint (Paneer Pudina Tikka)
Tiger Prawn in Creamy Coconut Curry (Bagda Chingri Malai)
North Indian Potato Croquettes (Aloo Tikki)
Dumplings in Yogurt (Dahi Bara)
Indian Fritters (Pakora) - Basic Recipe
Spicy Soup (Mulligatawny/Mooloogoo Thani)
Red Lentil Soup (Masoor Dal)
Spicy Gram Flour Rollups (Khandvi, Surali Vadi, Suralichi Wadi)
Deep fried Unleavened Bread (Poori)
Indian Flatbread (Naan)
Lamb Vindaloo
Classic Lamb Curry
Lamb in Creamy & Spicy Sauce (Lamb Masala)
Festive Lamb in Creamy Sauce (Lamb Korma)
Chicken Tikka Masala
Tandoori Chicken - Stovetop Method
Chicken Biryani
Quick Chicken Curry
Chicken Madras
Butter Chicken (Murgh Makhan)
Goan Fish Curry
Fish Skewers (Fish Tandoori Tikka)
Mixed Seafood Curry
Fish Biryani
Malabar Tilapia
Tamarind Scallops (Ambli Wara)
Classic Cheese Skewers (Paneer Tikka)
Creamy Spinach & Fenugreek with Indian Cheese (Saag Paneer)
Lentils in Tempered Ghee & Spices (Dal Tadka)
Cucumber, Mint & Tomato Salad (Kachumbar/Kachumber)
Spicy Vegetable Stew (Vegetable Masala)
Green Chili Pickle (Achar or Mirchi-Ka-Achar)
Mango Chutney
Herbed Yogurt with Cucumber (Raita)
Indian-Style Vegetable Stir-Fry (Jalfrezi)
Spicy Pancakes with Potato Filling (Masala Dosa)
Spiced Cauliflower & Potatoes (Aloo Gobi)
Fresh Winter Greens with Indian Cheese (Palak Paneer)
Lemon Rice
Chickpeas in Tomato Sauce (Chana/Chole Masala)
Deep Fried Milk Dumplings in Rose Syrup (Gulab Jamun)
Carrot Fudge (Gajar Ka Halwa)
Traditional Indian Ice Cream (Kulfi)
Creamy Saffron-Infused Rice Pudding (Kesari Kheer)
Buttery Fudge Squares (Burfi/Barfi)
With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating. It’s such a complete world of taste!
Don’t be afraid to start playing around with cooking Indian food at home. First, it’s important to understand the various dishes and flavors that make up Indian cuisine. There’s as much varied cuisine in India as you would find in Europe or America. It’s all totally different, and the only thing that connects it is a judicious knowledge of the use of spices.
There are a basic 20 to 30 spices that are used in many dishes—cumin, coriander, turmeric, and ginger, to name a few—and there are an infinite number of ways of using them. “Every spice has a reason for being there. They have health benefits, and they make the food more exciting and flavourful.
Contrary to common belief, not all Indian dishes are curries. However, “curry” has become a catch-all name for any spice-based meat or vegetable dish with a sauce. Curries can be watery, dry, red, green, hot, or really, really hot—it’s completely up to the chef in charge. In fact, a basic chicken curry is one of the simplest things to start with when first experimenting with Indian cooking.
This short book was designed as an introduction for beginners to the Indian rich culinary traditions.
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Inside, find:
• A brief history of Indian cooking
• Ingredients used in Indian cuisine
• Tools and equipment needed for Indian cooking
• • 50 delicious classic take-out recipes to make at home including appetizers, breads, main entrées, sides and desserts:
Vegetable Fritters (Bajji/Pakora/Pakoda)
Deep fried Pastry Triangles (Samosa)
Deep fried Cauliflower in Sweet and Spicy Sauce (Kolkata Gobi Manchurian)
Stir-Fried Dill Greens (Shepuchi Bhaji)
Paneer in Curds and Mint (Paneer Pudina Tikka)
Tiger Prawn in Creamy Coconut Curry (Bagda Chingri Malai)
North Indian Potato Croquettes (Aloo Tikki)
Dumplings in Yogurt (Dahi Bara)
Indian Fritters (Pakora) - Basic Recipe
Spicy Soup (Mulligatawny/Mooloogoo Thani)
Red Lentil Soup (Masoor Dal)
Spicy Gram Flour Rollups (Khandvi, Surali Vadi, Suralichi Wadi)
Deep fried Unleavened Bread (Poori)
Indian Flatbread (Naan)
Lamb Vindaloo
Classic Lamb Curry
Lamb in Creamy & Spicy Sauce (Lamb Masala)
Festive Lamb in Creamy Sauce (Lamb Korma)
Chicken Tikka Masala
Tandoori Chicken - Stovetop Method
Chicken Biryani
Quick Chicken Curry
Chicken Madras
Butter Chicken (Murgh Makhan)
Goan Fish Curry
Fish Skewers (Fish Tandoori Tikka)
Mixed Seafood Curry
Fish Biryani
Malabar Tilapia
Tamarind Scallops (Ambli Wara)
Classic Cheese Skewers (Paneer Tikka)
Creamy Spinach & Fenugreek with Indian Cheese (Saag Paneer)
Lentils in Tempered Ghee & Spices (Dal Tadka)
Cucumber, Mint & Tomato Salad (Kachumbar/Kachumber)
Spicy Vegetable Stew (Vegetable Masala)
Green Chili Pickle (Achar or Mirchi-Ka-Achar)
Mango Chutney
Herbed Yogurt with Cucumber (Raita)
Indian-Style Vegetable Stir-Fry (Jalfrezi)
Spicy Pancakes with Potato Filling (Masala Dosa)
Spiced Cauliflower & Potatoes (Aloo Gobi)
Fresh Winter Greens with Indian Cheese (Palak Paneer)
Lemon Rice
Chickpeas in Tomato Sauce (Chana/Chole Masala)
Deep Fried Milk Dumplings in Rose Syrup (Gulab Jamun)
Carrot Fudge (Gajar Ka Halwa)
Traditional Indian Ice Cream (Kulfi)
Creamy Saffron-Infused Rice Pudding (Kesari Kheer)
Buttery Fudge Squares (Burfi/Barfi)
Let start cooking!
5 comments
https://www.amazon.co.uk/Indian-Cooking-Beginners-Cookbook-Traditions-ebook/dp/B00WJRE4JK?ie=UTF8&redirect=true
With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating. It’s such a complete world of taste!
Don’t be afraid to start playing around with cooking Indian food at home. First, it’s important to understand the various dishes and flavors that make up Indian cuisine. There’s as much varied cuisine in India as you would find in Europe or America. It’s all totally different, and the only thing that connects it is a judicious knowledge of the use of spices.
There are a basic 20 to 30 spices that are used in many dishes—cumin, coriander, turmeric, and ginger, to name a few—and there are an infinite number of ways of using them. “Every spice has a reason for being there. They have health benefits, and they make the food more exciting and flavourful.
Contrary to common belief, not all Indian dishes are curries. However, “curry” has become a catch-all name for any spice-based meat or vegetable dish with a sauce. Curries can be watery, dry, red, green, hot, or really, really hot—it’s completely up to the chef in charge. In fact, a basic chicken curry is one of the simplest things to start with when first experimenting with Indian cooking.
This short book was designed as an introduction for beginners to the Indian rich culinary traditions.