My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss
Format: PDF / Kindle (mobi) / ePub
"A delectable straightforward guide to regional Indian cooking." —Padma Lakshmi, host of Top Chef USA
In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends.
With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved.
Authentic Indian recipes include:
- Cucumber and Yogurt Raita
- Spicy Paneer Cheese Kebabs
- Red Kidney Bean Curry
- Street-Style Grilled Corn on the Cob
- Fish Tikka
- Chicken Tikka Masala
- Spicy and Fragrant Lamb Curry
- Baked Garlic Naan
- Creamy Rice Pudding
- And many more…
Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.
or celery seeds 1 If you plan to use this spice mixture in its ground form, dry roast the whole spices over medium heat in a small, nonstick skillet, stirring often, until fragrant, 1 to 11/2 minutes. 2 Remove the spices from the skillet and set aside to cool completely. 3 Finely or coarsely grind the whole spices in an electric coffee grinder and store in an airtight jar. Note: Some recipes call for a coarsely ground blend. Remember to check the recipe you’re planning to make to see if this is
dishes like Fragrant Lamb Biriyani (page 126), Saffron Chicken Biriyani (page 128) and Black-Eyed Peas and Rice (page 127). Proportions of a raita do not have to be precise—you may customize it by adding more or less chili pepper or herbs, depending on your taste. You will find millions of uses for this simple dip, including making it thinner (with a little milk) and using it as a salad dressing. Serves 4 Prep time: 15 minutes 2 cups (500 g), plain yogurt, whisked until smooth 2 small seedless
teaspoon dried fenugreek leaves (kasoori methi) (optional) 4 tablespoons chopped fresh coriander leaves (cilantro) 1 If using dried chickpeas, bring the soaked and drained peas, water and 1/2 teaspoon of salt to a boil in a large saucepan over high heat. Reduce the heat to low and simmer, covered, until the peas are tender, about 45 minutes. Drain the peas, rinse with cold water, and drain again. Set aside. 2 Heat the oil in a medium saucepan over medium heat. Add the Ginger-Garlic Paste and fry
moisture. Serve this dish alongside Masala-Baked Red Snapper (page 96) or Coconut Chicken Curry (page 110). Serves 6 Prep time: 10 minutes Cook time: 15 minutes 4 tablespoons oil 3 teaspoons black mustard seeds One 1-in (2.5-cm) piece fresh ginger, peeled and chopped 1 tablespoon minced garlic 2 teaspoons cumin seeds 4 dried red chili peppers 10 fresh or dried curry leaves 11/2 lbs (750 g) green beans, preferably thin French beans, trimmed and cut on the diagonal into 1-in (2.5-cm) lengths 1
available souring agent. The addition of peanuts gives the dish a nice crunch, which contrasts nicely with the softness of the cooked rice. This rice dish can be served hot or at room temperature—it will taste great either way. It is lovely by itself and, for a nourishing vegetarian meal, goes well with any raita. I like to serve it with crisped pappadum (page 55) as well. Serves 4 Prep time: 15 minutes Cook time: 15 minutes 21/2 tablespoons tamarind paste 1/ cup (65 ml) hot water 4 3