Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
Format: PDF / Kindle (mobi) / ePub
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.
Serve the potatoes warm. Gold potatoes as an option of marbles, are my favorite. because of their golden If you decide to use them yellow appearance and a in this recipe, rinse them perfect balance of starch well and use them whole. and mouthfeel. They are a bit For a varied and colorful sweeter and their skins are presentation, include much thinner, making it okay purple, red, white, gold, and to use them without peeling. fi ngerlings when you make The assortment of tubers this
ADVANCE Place the toasts in a cloth-lined basket and • The biscotti are best prepared and baked a cover with the cloth to keep warm. Spoon the week ahead and stored in an airtight jar at marmalade into a pretty little bowl. Pour the room temperature. juices into pitchers, if you have them. Make • Make the marmalade and store it in an the omelets to order. Serve them with the hash TJ181-2-2013 IMUS 7/WPX0349-Indian Cooking Unfolded W airtight jar in the refrigerator. browns on the
1 Peel the potatoes and place them in a 2 While the potatoes are cooking, place small saucepan. Add water to cover and the cilantro, ginger, and chiles in a food bring to a boil over medium-high heat. processor. Using the pulsing action, mince Reduce the heat to medium and let the the blend to create an earthy, pungent mix potatoes simmer, covered, until they are that has a strong aroma, reminiscent of very tender, 15 to 20 minutes. fresh mown grass (my favorite smell of 97
tamarind paste and 1 cup of occasionally, until the dressing is slightly water together in a small saucepan. Stir thickened, 10 to 12 minutes. Remove the in the brown sugar, chiles, ginger, and pan from the heat and let the dressing cool ½ teaspoon salt. Bring to a boil over for just a few minutes. Then transfer it to 130 130 TJ181-2-13 P114-147 150L CTP.indd 130 13-3-4 AM9:36 Cyan Magenta Yellow Black Salads Unfolded a blender and puree it, scraping down the inside of the
plate to cool. Once cool, place the cumin seeds in 5 Repeat with the remaining slices of bread and fi llings. a spice grinder (you can also use a coffee grinder) and grind them to the consis- 120gsm Golden Sun W/F Magenta tency of fi nely ground black pepper. Tap 216 216 TJ181-2-13 P190-223 150L CTP.indd 216 13-3-4 AM9:49 Cyan Magenta Yellow Black Vegetarian Mains Unfolded 11 Naan Pizzas with Roasted Vegetables LACTO-OVO VEGETARIAN Naans are the perfect base for single