Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
Format: PDF / Kindle (mobi) / ePub
Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavors! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher Raghavan Iyer puts the breeze and ease into Indian cooking. Taking a heavily illustrated, step-by-step approach, he introduces cooks to one of the world's most popular cuisines. With his natural charm and enthusiasm, Raghavan begins each chapter by explaining the recipe choices, what techniques are included, and a suggested order in which to approach the recipes. The book's 100 authentic recipes use only ingredients readily available at the local supermarket. Taking into account time restraints, each dish can be quickly assembled and will give home cooks the confidence to create knockout Tandoori Chicken, Coconut Squash with Chiles, Turmeric Hash Browns, Saffron-Pistachio Ice Cream Bars, and Mango Bread Pudding with Chai Spices. From basic breads to chutneys and savory pickles, from tasty dal to fragrant basmati rice pilafs, from crispy starters to enjoy with a Slumdog Martini, Indian Cooking Unfolded is a 21st-century approach to one of the most ancient―and popular―cuisines.
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the Bengalis of To say that every Indian dish is layered Calcutta became master confectioners, with an armload of ingredients is wrong. sweetening their way into every belly. And Oftentimes, we conjure complexities within their penchant for fi sh and seafood bore tes- a recipe by using the same ingredient in timony to the abundance of aquatic life in multiple ways as we construct the dish. It the Bay of Bengal as they smothered their is very possible to create those sensational
benign serrano chiles. Serve the slaw as is for 1⁄4 large red bell pepper, stemmed, a salad course or as an accompaniment to your traditional seeded, and cut into thin strips picnic fare. For an elegant presentation, I often serve the 1⁄4 cup dry-roasted peanuts TJ181-2-2013 IMUS 7/WPX0349-Indian Cooking Unfolded W slaw after the appetizer course mounded on top of leaves 1⁄4 cup dried unsweetened coconut from a romaine heart with, when seasonal, an edible fl ower shreds (see Extra
my then eleven-year-old son took his fi rst bite of this fried chicken, his big black eyes widened with unabashed glee, the spicy outside crust and moist inside providing that perfect balance of texture, temperature, and fl avor. I guess I had a winner on my hands. And yes, like all great fried chicken, this too is sinful when eaten cold. Serves 4 1 cup buttermilk 3 cups canola oil 4 large cloves garlic 1⁄4 cup ghee, homemade (page 31) or store- bought, unsalted butter, or vegetable 2 to 3
skillet you will feel the heat), usually dizing and turning black. scoop it out and discard it. after 2 to 4 minutes, add the chiles, :220.663mmxH:219.075mm 150L 2 coriander, and cumin. Toast the spices, Place the split peas in a medium- 3 Drain the potatoes and add them shaking the skillet every few seconds, size saucepan. Add water to cover with the turmeric to the peas, stir- until the chiles blacken and smell and rinse the peas, rubbing them ring once or twice. Reduce the heat to