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Author: Preena Chauhan
Publisher: Appetite by Random House
ISBN: 0525611320
Category : Cooking
Languages : en
Pages : 397
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Book Description
TASTE CANADA AWARDS WINNER Welcome Arvinda and Preena, the mother-daughter duo behind Arvinda’s premium Indian spice blends, into your kitchen with their decades of experience, vibrant recipes, and cooking wisdom! Learn the basics of both classic and modern Indian cuisine in this timeless book that you will return to again and again. In New Indian Basics, Preena Chauhan and Arvinda Chauhan—the masters behind Arvinda’s Indian spice blends—present a collection of flavorful, accessible recipes and kitchen wisdom gained from a lifetime of personal and professional experience teaching Indian cooking, where spices take center stage. With their clear instructions and signature warmth, this mother-daughter duo will guide you to flawless renditions of Indian dishes, both traditional and modern, with absolute ease. Here, you’ll find recipes perfect for all meals and all home cooks, whatever the time of day or level of experience. Chapters like Indian Brunch & Eggs are full of modern dishes like Chai-Spiced Apple Buckwheat Pancakes with Maple Cream or Indian-Style Baked Eggs in a richly spiced tomato sauce. Indian Street Foods & Savory Appetizers will make traditional snacks, like Chaat Papri, your new go-to nibble. And whether you’re looking for vegetarian or meat mains, you’ll find options to excite your palate, from a classic Butter Chicken or Channa Masala to a celebratory Vegetable Biryani with Saffron & Nuts or a Mapled Tandoori Salmon with Mint. There are many accompaniments that go along with a full Indian meal, so there are chapters dedicated to these components such as chutneys, pickles, raitas, and masalas to help you build your pantry, rice dishes, and, of course, flatbreads, like homemade Naan. And don’t forget about dessert! Preena and Arvinda share a full chapter on exquisite mithai, traditional sweets, and modern desserts as well. With this focus on the many expansive regions that make up India’s culinary fabric, you’ll be enticed to learn about beloved specialties and new flavor profiles. No matter the recipe, Preena and Arvinda use their many years as educators to walk you through every step. In addition to their vibrant recipes, Preena and Arvinda include helpful resources like a spice glossary, a guide to different lentils and beans, a mini workshop on the best way to cook basmati rice, and information on how to serve—and eat—an Indian meal. They even suggest ways to put it all together with their celebratory and seasonal Indian menus. With a wealth of incredible recipes, knowledge, and gorgeous photography, New Indian Basics is sure to become a food bible in your kitchen.
Author: Preena Chauhan
Publisher: Appetite by Random House
ISBN: 0525611320
Category : Cooking
Languages : en
Pages : 397
Get Book Here
Book Description
TASTE CANADA AWARDS WINNER Welcome Arvinda and Preena, the mother-daughter duo behind Arvinda’s premium Indian spice blends, into your kitchen with their decades of experience, vibrant recipes, and cooking wisdom! Learn the basics of both classic and modern Indian cuisine in this timeless book that you will return to again and again. In New Indian Basics, Preena Chauhan and Arvinda Chauhan—the masters behind Arvinda’s Indian spice blends—present a collection of flavorful, accessible recipes and kitchen wisdom gained from a lifetime of personal and professional experience teaching Indian cooking, where spices take center stage. With their clear instructions and signature warmth, this mother-daughter duo will guide you to flawless renditions of Indian dishes, both traditional and modern, with absolute ease. Here, you’ll find recipes perfect for all meals and all home cooks, whatever the time of day or level of experience. Chapters like Indian Brunch & Eggs are full of modern dishes like Chai-Spiced Apple Buckwheat Pancakes with Maple Cream or Indian-Style Baked Eggs in a richly spiced tomato sauce. Indian Street Foods & Savory Appetizers will make traditional snacks, like Chaat Papri, your new go-to nibble. And whether you’re looking for vegetarian or meat mains, you’ll find options to excite your palate, from a classic Butter Chicken or Channa Masala to a celebratory Vegetable Biryani with Saffron & Nuts or a Mapled Tandoori Salmon with Mint. There are many accompaniments that go along with a full Indian meal, so there are chapters dedicated to these components such as chutneys, pickles, raitas, and masalas to help you build your pantry, rice dishes, and, of course, flatbreads, like homemade Naan. And don’t forget about dessert! Preena and Arvinda share a full chapter on exquisite mithai, traditional sweets, and modern desserts as well. With this focus on the many expansive regions that make up India’s culinary fabric, you’ll be enticed to learn about beloved specialties and new flavor profiles. No matter the recipe, Preena and Arvinda use their many years as educators to walk you through every step. In addition to their vibrant recipes, Preena and Arvinda include helpful resources like a spice glossary, a guide to different lentils and beans, a mini workshop on the best way to cook basmati rice, and information on how to serve—and eat—an Indian meal. They even suggest ways to put it all together with their celebratory and seasonal Indian menus. With a wealth of incredible recipes, knowledge, and gorgeous photography, New Indian Basics is sure to become a food bible in your kitchen.
Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 1101874864
Category : Cooking
Languages : en
Pages : 449
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Book Description
The “queen of Indian cooking” (Saveur) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. “The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
Author: Richa Hingle
Publisher: Andrews McMeel Publishing
ISBN: 1941252109
Category : Cooking
Languages : en
Pages : 485
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Book Description
The ultimate plant-based Indian cookbook by the creator of VeganRicha.com, featuring breakfasts, snacks, one-pot meals, mains, flatbreads, and desserts. From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites. Within these pages you will find recipes to please all the senses, including: • Mango Curry Tofu • Whole Roasted Cauliflower in Makhani Gravy • Baked Lentil Kachori Pastries • Quick Tamarind-Date Chutney • Avocado Naan • Fudgy Cardamom Squares The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests. “One of the Best Vegan Cookbooks of 2015”—Vegetarian Times “Whether you have a love affair with Indian food or are new to the flavors of one of the world’s greatest cuisines, you will be dazzled by Richa’s recipes and accessible style. . . . I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen.” —Colleen Holland, co-founder of VegNews Magazine
Author: Sanjeev Kapoor
Publisher: Abrams
ISBN: 1613121350
Category : Cooking
Languages : en
Pages : 877
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Book Description
The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 0593535685
Category : Cooking
Languages : en
Pages : 353
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Book Description
A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
Author: Claire Thomson
Publisher: Hardie Grant Publishing
ISBN: 1787133303
Category : Cooking
Languages : en
Pages : 403
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Book Description
"Claire is a clever cook who writes recipes, which are useful, affordable and practical (not as easy as it sounds). This is a book filled with recipes which you WILL cook, new ideas and twists on old friends. Bravo Claire, a lovely book in every way." – Anna Jones Most of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the boring chicken stir-fry, the all-too-predictable spag bol and dreary fish pie, and enliven their cooking and eating. Claire takes our 10 favourite supermarket ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, cheese, minced meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers recipes using each in ways that will brighten up mealtimes. Claire's cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavour combinations mean that these dishes will become your new standby meals. This is the new essential cookbook, a modern solution to the eternal question: "What shall I cook tonight?"
Author: Raghavan Iyer
Publisher: Workman Publishing Company
ISBN: 0761177000
Category : Cooking
Languages : en
Pages : 341
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Book Description
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.
Author: Marianne Magnier-Moreno
Publisher:
ISBN: 9781554077595
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
A guide to Middle Eastern cooking includes seventy recipes with illustrated, step-by-step instructions for such dishes as fish pastilla, Iranian rice cakes, and seasoned fava beans.
Author: Manali Singh
Publisher: Page Street Publishing
ISBN: 1624146457
Category : Cooking
Languages : en
Pages : 195
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Book Description
Quick Flavorful Plant-Based Dishes Made Easy Manali Singh, founder of the popular blog Cook with Manali, shares her secrets to making your favorite traditional Indian dishes faster and healthier in your Instant Pot® or other multifunction cooker. And the majority of her wonderfully spiced recipes are also vegan— or can be easily made vegan—so it’s perfect for specific diets or anyone who wants to include more plant-based meals in the weekly rotation. Enjoy classics like Matar Paneer and Chana Masala, as well as traditional street foods like Pav Bhaji, a medley of spicy mashed veggies eaten with dinner rolls, and Vegetarian Momos—healthy dumplings steamed to perfection. And don’t forget dessert! Indulge in Chai Crème Brulee or Kalakand, spiced Indian milk fudge. Whether you’re new to the Instant Pot® or it’s a staple in your kitchen, Manali’s 75 recipes will show you how to easily prepare and enjoy authentic favors of Indian cuisine in your own kitchen.
Author: Preena Chauhan
Publisher: Appetite by Random House
ISBN: 0525611312
Category : Cooking
Languages : en
Pages : 0
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Book Description
TASTE CANADA AWARDS WINNER Welcome Arvinda and Preena, the mother-daughter duo behind Arvinda’s premium Indian spice blends, into your kitchen with their decades of experience, vibrant recipes, and cooking wisdom! Learn the basics of both classic and modern Indian cuisine in this timeless book that you will return to again and again. In New Indian Basics, Preena Chauhan and Arvinda Chauhan—the masters behind Arvinda’s Indian spice blends—present a collection of flavorful, accessible recipes and kitchen wisdom gained from a lifetime of personal and professional experience teaching Indian cooking, where spices take center stage. With their clear instructions and signature warmth, this mother-daughter duo will guide you to flawless renditions of Indian dishes, both traditional and modern, with absolute ease. Here, you’ll find recipes perfect for all meals and all home cooks, whatever the time of day or level of experience. Chapters like Indian Brunch & Eggs are full of modern dishes like Chai-Spiced Apple Buckwheat Pancakes with Maple Cream or Indian-Style Baked Eggs in a richly spiced tomato sauce. Indian Street Foods & Savory Appetizers will make traditional snacks, like Chaat Papri, your new go-to nibble. And whether you’re looking for vegetarian or meat mains, you’ll find options to excite your palate, from a classic Butter Chicken or Channa Masala to a celebratory Vegetable Biryani with Saffron & Nuts or a Mapled Tandoori Salmon with Mint. There are many accompaniments that go along with a full Indian meal, so there are chapters dedicated to these components such as chutneys, pickles, raitas, and masalas to help you build your pantry, rice dishes, and, of course, flatbreads, like homemade Naan. And don’t forget about dessert! Preena and Arvinda share a full chapter on exquisite mithai, traditional sweets, and modern desserts as well. With this focus on the many expansive regions that make up India’s culinary fabric, you’ll be enticed to learn about beloved specialties and new flavor profiles. No matter the recipe, Preena and Arvinda use their many years as educators to walk you through every step. In addition to their vibrant recipes, Preena and Arvinda include helpful resources like a spice glossary, a guide to different lentils and beans, a mini workshop on the best way to cook basmati rice, and information on how to serve—and eat—an Indian meal. They even suggest ways to put it all together with their celebratory and seasonal Indian menus. With a wealth of incredible recipes, knowledge, and gorgeous photography, New Indian Basics is sure to become a food bible in your kitchen.
