The Big Book of Indian Breads PDF Download
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Author: Rekha Sharma
Publisher:
ISBN:
Category :
Languages : en
Pages : 510
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Book Description
Master the breads that sustain a nation of 1.3 billion people!This Book Includes: All the basic information you will need to get started with Indian Cooking Basic Techniques of the Indian Kitchen with detailed directions 70 Recipes of Indian Masalas (Both powders and pastes) 60 Authentic Indian Bread Recipes: Griddle Breads, Deep Fried Breads, Tandoori Breads, Crepes, and Pancakes Bonus: 40 Indian Paneer Cheese Snacks, Curries, and Main Courses Bonus: 51 Indian Yogurt (Raita) Recipes Bonus: 40 Indian Salad Recipes Bonus: 50 Indian Soup Recipes Bonus: 40+ Indian Chutney Recipes Bonus: 34 Kebab Recipes Bonus: 26 Indian Pakora Recipes Bonus: 10 Indian Samosa Recipes Bonus: 7 Spicy Indian Relish Mixes Bonus: 8 Indian Mathiya Recipes Bonus: 10 Indian Potato Snack Recipes Bonus: 7 Indian Croquettes And Dumplings (Vadae) Bonus: 3 Steamed Rice Cake (Idli) Recipes Bonus: 6 Bean And Rice Cakes (Dhokla) Recipes Bonus: 5 Other Indian Street Foods Bonus: 20+ Indian Pickle Recipes
Author: Rekha Sharma
Publisher:
ISBN:
Category :
Languages : en
Pages : 510
Get Book Here
Book Description
Master the breads that sustain a nation of 1.3 billion people!This Book Includes: All the basic information you will need to get started with Indian Cooking Basic Techniques of the Indian Kitchen with detailed directions 70 Recipes of Indian Masalas (Both powders and pastes) 60 Authentic Indian Bread Recipes: Griddle Breads, Deep Fried Breads, Tandoori Breads, Crepes, and Pancakes Bonus: 40 Indian Paneer Cheese Snacks, Curries, and Main Courses Bonus: 51 Indian Yogurt (Raita) Recipes Bonus: 40 Indian Salad Recipes Bonus: 50 Indian Soup Recipes Bonus: 40+ Indian Chutney Recipes Bonus: 34 Kebab Recipes Bonus: 26 Indian Pakora Recipes Bonus: 10 Indian Samosa Recipes Bonus: 7 Spicy Indian Relish Mixes Bonus: 8 Indian Mathiya Recipes Bonus: 10 Indian Potato Snack Recipes Bonus: 7 Indian Croquettes And Dumplings (Vadae) Bonus: 3 Steamed Rice Cake (Idli) Recipes Bonus: 6 Bean And Rice Cakes (Dhokla) Recipes Bonus: 5 Other Indian Street Foods Bonus: 20+ Indian Pickle Recipes
Author: Jessamyn Waldman Rodriguez
Publisher: Clarkson Potter
ISBN: 0804186189
Category : Cooking
Languages : en
Pages : 304
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Book Description
Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
Author: Chef Priya Padave
Publisher: Educreation Publishing
ISBN:
Category : Education
Languages : en
Pages : 113
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Book Description
There are many different types of Indian bread, all of which are interchangeable and can be chosen according to the taste.Stuffed bread can make a meal on its own with a vegetable curry and some chutney.The indigenous breads of India are flat (unleavened) breads known as roti, made from ground whole wheat (ata), millet (bajra) or sorghum (jowar). You will learn variety of breads in this book.
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 521
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Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Chetna Makan
Publisher: Hachette UK
ISBN: 1784725927
Category : Cooking
Languages : en
Pages : 326
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Book Description
We all know there is more to Indian food than just curries; it can also be really healthy, fresh and super delicious. Chetna's Healthy Indian contains home cooking at its best - straightforward methods, very few ingredients, crowd pleasing flavours, nourishment and comfort. It draws upon inspiration from Chetna's family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food. You'll find 80 delicious recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots. Inspired by Indian cuisine, Chetna's Healthy Indian is proof that healthy food does not need to be health food, and convenient meals can be good for you, too.
Author: Nandita Godbole
Publisher: Nandita Godbole
ISBN: 1940957184
Category : Cooking
Languages : en
Pages : 154
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Book Description
Steeped in an oral culture, the Indian cuisine offers many culinary gems from its numerous gastronomic regions, all responding to a season, region, and reason with individual flair. Representing an essential part of a meal, Roti and its many variations are individual, handcrafted creations that sustain the subcontinent and are loved across the world. Roti: 40 Classic Indian Breads & Sides explores essential breads like roti and chapati, alongside classic festive dishes like Puran Poli, and Kheer Patishapta. It also includes classic techniques applicable across many preparations, building confidence. To pair with these, Roti includes easy classic chutneys, raitas, relishes and desserts that effortlessly grace dinner tables whenever Roti’s are served. Making a roti is more than following a recipe or applying a technique. It engages all the senses: touching, kneading and feeling the dough, seeing how it responds to rolling, listening to the sounds of dry flour grazing across a rolling surface sensing when more flour is needed, watching it cook and recognizing the aroma of dough transforming to a roti, and finally tasting the sweetness that one has just created. There is true poetry in making these timeless creations. The repetitive process completed entirely by hand is a meditative and transcendent experience in itself. Explore your connection with each handcrafted roti as it becomes laden with warmth and comfort, enjoy the moments of its creation, and treasure the experience of sharing it with loved ones. Excerpts from forewords: "Rotis, a generic representation of breads are anything but mundane. So, to have Nandita’s roti recipes that span the versatility of India’s regional fare is a boon." Raghavan Iyer "I dare say this book will take a place of pride on the cook’s shelf next to classics by Julie Sahni and Madhur Jaffrey. That’s exactly where it will go in my library." Ken Albala
Author: Anamika Banerji
Publisher: CRC Press
ISBN: 1000044785
Category : Technology & Engineering
Languages : en
Pages : 179
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Book Description
Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.
Author: Sushma Nambiar
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Nambiar's most unique and eccentric book which brings to you the Recipes no other book mentions about in length. The Indian Breads Edition provides you with over 100 Recipes covering each and every Indian Bread out there. The Book is a prolific take not just on the Breads but the Vegetables based complimentary sides usually served with the breads at Indian Homes and Restaurants. The Book also Covers the following in an easy to follow methodology: Homemade Spice Blends and Flavoring Pastes through universally available ingredients Techniques involved in the cooking process Information required to get started with Indian Cooking
Author: Jasprit Bhangal
Publisher: Troubador Publishing Ltd
ISBN: 1780884869
Category : Cooking
Languages : en
Pages : 248
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Book Description
Quick and easy Indian recipes which use only 4 ingredients There is no other book on Indian cookery which encompasses this method Jasprit Bhangal’s innovative new cookbook dispels the myth that Indian cookery involves too many ingredients, is too difficult or is too hot I am passionate about Indian cooking. However, I also encounter plenty of misconceptions about the food. A common perception of Indian cuisine is that it is mainly comprised of curries, yet there is so much more to Indian cooking than that people usually encounter in restaurants and takeaways. In this book I have tried to dispel various myths about Indian food. By reducing the number of ingredients, my mission is to make Indian food easy and accessible. I want to prove that anyone can create wonderful Indian dishes in their own home in a short amount of time with little fuss. The recipes in this book include many well-known curries, but also include simple dishes which can be whipped up in a matter of minutes.
Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 320
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Book Description
101 Tastiest Ways to Cook Veggies as Snacks, Soups, Curries, Full Meals and hold your breath, Desserts! As only Indians can. From the author of # 1 Best seller “Cooking In A Jiffy” series of cookbooks, comes a tribute to vegetables, the way Indians cook them in their homes. So forget your boring boiled and broiled and baked ways to make veggie dishes and let this new book open your eyes to the wonderful possibilities of cooking vegetables the way northern, southern, eastern and western Indians do. “The Ultimate Guide to Cooking Vegetables the Indian Way” lets you savour, in this background, as many as twenty-six most popular “Home Style” curries, 24 dry recipes, 10 recipes for cooking veggies with rice or breads, and 19 kinds of snacks and accompaniments. Most recipes are low-calorie and with OPTIONAL use of chillies. For the spice-challenged or nostalgia ridden folks, there are 14 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that! Finally there are 8 desserts Indians love to make from veggies. And the bottom line is that you master these and you can handle any Indian vegetable dish from any part of India, we promise. So what are you waiting for? Scroll up and grab a copy or download a sample now!
