Author: Monisha Bharadwaj
Publisher: Hippocrene Books
ISBN: 9780781811439
Category : Cooking
Languages : en
Pages : 244

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Book Description
The Indian Spice kitchen is an indispensable guide to Indian cuisine. It takes the reader through key ingredients that are now readily available in the West, with over 200 simple but mouth-watering recipes. From the earthy, creamy lentil dishes and yoghurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are famous staples of the South, The Indian Spice Kitchen provides a context (cultivation, appearance, taste, culinary uses and health benefits) for nearly every regional classic.

Author: Ruta Kahate
Publisher: Chronicle Books
ISBN: 9780811853422
Category : Cooking
Languages : en
Pages : 140

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Book Description
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

Author: Mishra, Neha
Publisher: IGI Global
ISBN: 1799825256
Category : Medical
Languages : en
Pages : 335

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Book Description
Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.

Author: A. G. Mathew (Ph. D.)
Publisher: Salim Pushpanath
ISBN: 9788188000128
Category : Cookery (Spices)
Languages : en
Pages : 106

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Book Description

Author: Monica Bhide
Publisher: Simon and Schuster
ISBN: 1416566899
Category : Cooking
Languages : en
Pages : 325

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Book Description
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.

Author: Antony Wild
Publisher: HarperCollins
ISBN: 9780004127750
Category : Cooking
Languages : nl
Pages : 64

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Book Description
A guide to spices and their uses features recipes, little-known facts, exotic tales, and a look at the history of the spice trade

Author: Amit Baran Sharangi
Publisher: Springer
ISBN: 331975016X
Category : Technology & Engineering
Languages : en
Pages : 464

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Book Description
This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.

Author: Neeta Saluja
Publisher: National Geographic Books
ISBN: 0789211750
Category : Cooking
Languages : en
Pages : 0

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Book Description
The art of Indian cuisine at your fingertips Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes. Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder,aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes. Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook. Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine. Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.

Author: Dr. H.K. Bakhru
Publisher: Jaico Publishing House
ISBN: 8172248318
Category : Health & Fitness
Languages : en
Pages : 211

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Book Description
REFORMATTED WITH NEW COVER Dr. Bakhru’s titles have sold 1.25 Lakh copies in India! Spices and condiments are important forms of natural foods. However, besides having culinary uses, they are also utilized for natural healing purposes. Perfumes, essential oils, edible restoratives and other components of spices provide significant benefits to human beings. In Indian Spices and Condiments as Natural Healers, Dr. Bakhru describes the medicinal virtues of a variety of spices and condiments. The author’s easy-to-understand and detailed descriptions expose readers to the distinctive qualities of specific spices, and their ability to treat common ailments like headaches, colds, migraines and coughs. The information in this book can assist readers in solving common health problems. In addition, readers will learn how to use spices and condiments as essential ingredients of a well-balanced natural diet.

Author: Bittencourt Press
Publisher: Bittencourt Press
ISBN:
Category : Cooking
Languages : en
Pages : 125

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Book Description
Unveil the vibrant world of Indian cuisine. This recipe book celebrates the essence of Indian cooking by providing 50 meticulously crafted spice mix recipes, each offering a unique taste of the country's regional flavors. Inside this book, you will discover: Introduction to Indian Spices Dive into the history and significance of Indian spices, learning how they have shaped not only regional cuisines but also the culinary landscape of the world. From the ancient trade routes to modern kitchens, this section sets the stage for your flavorful journey. Regional Spice Mixes Explore the distinctive spice blends of India's diverse regions: North Indian Spice Mixes:10 aromatic blends including Garam Masala, Chole Masala, and more, perfect for enhancing rich curries and hearty dishes. South Indian Spice Mixes:10 zesty and bold mixtures such as Sambar Masala and Rasam Powder, ideal for adding depth to tangy stews and flavorful rice dishes. East Indian Spice Mixes:10 unique blends like Bengali Five Spice (Panch Phoran) and Prawn Masala, bringing out the distinct flavors of Eastern India. West Indian Spice Mixes:10 robust and diverse mixes including Goan Recheado Masala and Kolhapuri Masala, crafted to spice up vibrant coastal and hearty regional dishes. Specialty Blends Discover 10 specialty spice mixes tailored for specific dishes and culinary creations: Chaat Masala: Perfect for adding a tangy kick to snacks and street foods. Tandoori Masala: Ideal for marinating meats and vegetables for that authentic tandoor flavor. Biryani Masala: Essential for creating rich, aromatic biryanis and pilafs. Sambar Masala: Key to crafting traditional South Indian lentil stews. Masala Chai Mix: For brewing the perfect cup of spiced tea. Recipes and Usage This section brings it all together with recipe ideas that incorporate each of these spice mixes. Whether you're crafting a traditional curry or exploring new culinary creations, these recipes will guide you in making the most of your spice blends. These recipes are designed to not only enrich your cooking skills but also to inspire creativity in the kitchen. Embrace the colors, flavors, and traditions of India with every recipe, and let your culinary journey begin!