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Author: Suneeta Vaswani
Publisher:
ISBN: 9780778801702
Category : Cooking
Languages : en
Pages : 0
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Book Description
Within this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.
Author: Suneeta Vaswani
Publisher:
ISBN: 9780778801702
Category : Cooking
Languages : en
Pages : 0
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Book Description
Within this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.
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: Hari Nayak
Publisher: Tuttle Publishing
ISBN: 1462910041
Category : Cooking
Languages : en
Pages : 655
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Book Description
Easy Indian Cooking is a wonderful collection of easy and authentic Indian recipes anyone can make at home! The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food. This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak. A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before! Recipes include such favorites as: Curry Corn Chowder with Roasted Poblanos Basil-infused Crispy Pan Fried Shrimp with Tamarind Glaze Lemon Sage Tandoori Chicken Tikka Cumin Coriander Beef Burger with Plum Tomato Mustard Dip Flamed Crispy Pappadam Chips Sparkling Ginger Lime Cooler Cardamom Brownies
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: Archana Mundhe
Publisher: Ten Speed Press
ISBN: 0399582630
Category : Cooking
Languages : en
Pages : 178
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Book Description
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals. The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
Author: Bobby Geetha
Publisher:
ISBN:
Category :
Languages : en
Pages : 102
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Book Description
Restaurant Style Simple Indian Recipes from Master chef Uk Semifinalist Chef Bobby Geetha " Fine Dining Indian: Easy To Cook Restaurant Recipes At Home " ★★★ The concept of this cook book is to bring fine cooking accessible to all house hold and to Indian restaurants . These recipes are developed through my Indian food journeys inspired from my London, copenhagen Michelin star Two ★★ resturant trainings . Bring simple but amazing cooking techniques i learned and enhance Indian cuisine to a New level . Fine Dining Indian is a vision and mission in achieving positive eating and cooking habit in Indian kitchens . " Fine dining is never about eating in a posh restuarant " . It is about the choosing the fine ingredients, fine cooking techniques to produce finest recipe possible . " If we can achieve this in resturants and charge you high price . why don't you cook this at home literally to 1/10th of the money you pay at resturants . " The Book empahsis on the concept of Indian food and its relation to the five elements. Pancha Bhoota or Pancha Maha-Bhoota, five great elements, also five physical elements, is a group of five basic elements, which, according to Hinduism, is the basis of all cosmic creation. Sweet-Earth & Water Sour-Earth & Fire Salt -Water & Fire Pungent -Fire & Air Bitter-Air & Ether Astringent -Air & Earth Some of the Unique recipes given here are ★ Achari Octopus samphire pakora, ★ Wildboar sausage Vadapav, ★ Tapioca poppadom, ★ Lamb sweet bread shami kebab, ★ Duck egg naan roll and many more, ★ Brioche shahi tukra, ★ Beetroot halwa and white chococolate . " The Book brings out the importance of we are what we eat and food can strongly affect our emotions " Chef Bobby Geetha is an Expert as Indian food consultant with More than 15 years hands on experience . ◆◆ ♥ Follow Him on Instagram as: Bobbygeetha ♥ ◆◆ Word From Chef Schilo van Coevorden - Taiko Restaurant Amsterdam Regional Director Food and Beverage at The Set Hotels " My love affair for Indian cuisine started in the mid 90's when I arrived as a young chef in Dubai. Every day I ate Indian home cooking in the staff canteen made by an amazing chef called Oscar.As his kitchen was next to my kitchen he told me everything about the essential ingredients, combinations and techniques India has to offer. Straight away I fell in love and have been an ambassador of Indian foods even since. I'm even adopting Indian recipes into my own kitchen. Years later when I got introduced to Bobby Geetha, I saw we were on the same wavelength adapting classical to traditional recipes using modern approaches and techniques. and again I fell in love because I think now is the time and place that Indian fine dining deserves the same recognition as other countries. "
Author: Hetal Vasavada
Publisher: Page Street Publishing
ISBN: 1624147755
Category : Cooking
Languages : en
Pages : 405
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Book Description
Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.
Author: Jenny Mallin
Publisher:
ISBN: 9781527211193
Category : Biography & Autobiography
Languages : en
Pages : 210
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Book Description
A cookbook memoir which mingles the history of the author's family going right back to 1844 and British Raj India, and her grandmothers' recipes that were prudently passed down through the generations. Each recipe has been lovingly researched, leading Jenny on a road of discovery about her ancestors, and clues to their rich and eventful past.
Author: Sanjeev Kapoor
Publisher: Popular Prakashan
ISBN: 9788171548729
Category : Cooking
Languages : en
Pages : 184
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Book Description
In This Book, The Master Chef Has Laid A Feast Of Traditional And Exotic Indian Recipes. It Will Help You To Master The Art Of Cooking And Express Your Love For Family And Friends.
Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 0525655808
Category : Cooking
Languages : en
Pages : 193
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Book Description
“The only Instant Pot cookbook the world still needs ... Full of those timeless Indian recipes Jaffrey is known for ... The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” —Priya Krishna, Bon Appetit Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who is revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked classics—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need. RECIPES: From classics like butter chicken and buttery dal to new sure-to-be-favorites like kale cooked in a Kashmiri style and Goan-style clams, these recipes capture the flavorful diversity of Indian cuisine. EASY-TO-FOLLOW: Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality. A DIFFERENT KIND OF COOKBOOK: Rather than simply adapting recipes for one-pot cooking, Jaffrey has selected the essential dishes best suited for preparing using the Instant Pot, and created some all-new delectable dishes that make the most of its strengths. BEYOND THE INSTANT POT: Also included are thirteen bonus, no-special-pot needed recipes for the chutneys, salads, and relishes you need to complete any Indian meal. Think avocado-radish salad, fresh tomato chutney, and yogurt and apple raita. SPICES AND SPECIAL INGREDIENTS: Jaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more. TIPS: Here too is Jaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing.
