My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss
Format: PDF / Kindle (mobi) / ePub
"A delectable straightforward guide to regional Indian cooking." —Padma Lakshmi, host of Top Chef USA
In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends.
With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved.
Authentic Indian recipes include:
- Cucumber and Yogurt Raita
- Spicy Paneer Cheese Kebabs
- Red Kidney Bean Curry
- Street-Style Grilled Corn on the Cob
- Fish Tikka
- Chicken Tikka Masala
- Spicy and Fragrant Lamb Curry
- Baked Garlic Naan
- Creamy Rice Pudding
- And many more…
Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.
transfer the lamb to a shallow roasting pan. Cover loosely with oiled aluminum foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, or until the lamb is well cooked and the crust is browned. (When cooked, a thermometer inserted into the meat near to the bone will read 150°F/65°C.) For the best presentation, serve whole on a platter and carve the meat at the table. Spicy and Fragrant Lamb Curry Pork Tenderloin with Mango Salad This spicy lamb curry, served breads such as
salt; mix well until incorporated. Taste for lemon and salt, and adjust according to taste. Serve with lemon wedges. Rice and Breads 129 Indian Fried Rice Bhuni Pulao The most innovative and best meal ideas often come when your pockets are half empty! And we’ve all faced this situation while being a student, haven’t we?! I still recollect one weekend when I left from Manipal to meet a friend in Mysore. Both of us were students, and in love with food. A student of theater, and used to late
plastic wrap. Set aside for 15 to 30 minutes. 2 Heat 2 inches of oil in a kadhai, small wok or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-inch (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. 3
As the oil heats up divide the dough into 12 balls. Roll each ball into a 5-inch (12.5-cm) round disc. Keep the rolled pooris covered with plastic wrap until ready to fry. When the oil is hot, carefully lay each poori on the hot oil without letting it fold up. It should sizzle immediately. Using the back of a slotted spoon, gently push the poori into the oil with quick strokes. It should puff up in seconds. Turn the poori over and cook for a few seconds, until slightly brown. Drain on paper
very refreshing dessert after a heavy meal. Serves 4 Prep time: 15 minutes plus 2 hours for freezing 6 tablespoons sugar 7 tablespoons water 3 to 4 large fresh mint sprigs 3 tablespoons rosewater 4 cups (500 g) chunked, seedless watermelon (about 1/3 of a 3 to 4-lb (1.5 to 1.75-kg) baby seedless watermelon) Fresh mint leaves, for garnish 1 Place the sugar, water and fresh mint sprigs in a small saucepan. Heat gently over medium-low heat until the sugar dissolves, stirring occasionally. Pour the