The Café Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals
Format: PDF / Kindle (mobi) / ePub
This easy-to-follow Indian cookbook allows home chefs to recreate their favorite dishes with delicious results.
The Cafe Spice Cookbook presents delicious Indian recipes featuring all-natural ingredients that enable one to create delicious meals in minutes. It is inspired by the Cafe Spice line of "grab n' go" Indian meals found in Whole Foods and Costco, and now on college campuses across the U.S.A.
This Indian cooking book provides you with all the instructions you'll need to prepare healthy Indian food anywhere and anytime, using ingredients available at any supermarket or health food store. Tempting offerings like Chicken Tikka Masala and Shrimp & Mango Curry will thrill your friends and delight your family.
Favorite Indian recipes include:
• Shrimp Stuffed Pappadum
• Chickpea Curry with Sweet Potato
• Okra Masala
• Paneer with Creamed Spinach
• Lobster Khadai
• Tandoori Spiced Roasted Chicken
• Pork Vindaloo
• Tomato and Curry Leaf Quinoa
• Naan Bread
• Milk Dumplings in Saffron Syrup
• And many more!
roasting (bhunnana), frying (talna), and sautéing (bhunao). Other common techniques are roasting and grinding spices; browning onions, garlic, and meats; and handling sauces. Each of these methods, or a combination of two or three or even all, may be necessary to prepare an Indian dish. They are not hard to master, but it’s important to understand the basic principles of each. BROWNING Most Indian recipes require browning onions by frying them over medium-high heat. Evenly browned onions are
Ginger-Garlic Paste (page 22) 1 tablespoon plus 1 teaspoon coriander seeds, crushed 1 tablespoon plus 1 teaspoon cumin seeds, crushed 2 onions (about � lb/350 g), minced 4 fresh green chili peppers, slit open lengthwise 1 piece fresh ginger, 1-in (2.5-cm), peeled and chopped � lb (250 g) sweet potatoes, peeled and cut into 1-in (2.5-cm) dice 2 tomatoes (about � lb/350 g), minced 2 teaspoons salt 2 teaspoons Café Spice Garam Masala (page 22) 1 teaspoon Asian red chili powder or cayenne
tablespoon rosewater � cup (125 ml) oil 3 onions (about 2½ lbs/1 kg), thinly sliced 1 cup (100 g) slivered almonds 4 fresh green chili peppers, chopped 1 cinnamon stick, �-in (1.25-cm) 1 teaspoon cumin seeds 3 tablespoons Ginger-Garlic Paste (page 22) 4 lamb shanks, about 1 lb (500 g) each, trimmed of visible fat 2 teaspoons ground coriander 1 teaspoon Café Spice Garam Masala (page 22) Salt, to taste 2 teaspoons Asian red chili powder or cayenne pepper 1 cup (230 g) thick,
coriander, turmeric, mace, black pepper, ginger, paprika, cayenne pepper, cloves, cinnamon, and cardamom. Some others are carried in South Asian or Indian food markets or are available by mail and on the internet (see Shopping Guide, page 140). Indian cuisine has always been very receptive to spices and ingredients from other cuisines and cultures. For example, in India and in Indian homes around the world, it is very common to use Sriracha chili sauce or soy sauce to jazz up Indian stir-fry
on a clean, heavy wooden cutting board or a clean concrete block. Holding the coconut in one hand, tap the coconut lightly on all sides with a hammer to dislodge the insides from the hard brown shell. Then carefully but forcefully hit the shell with the hammer to break it open. Now most of the hard shell should separate from the coconut. Carefully pry off the meat from the brown outer shell with the tip of a well-rounded, blunt knife. Grate the coconut meat using a handheld grater. Coriander