Download or read book An Indian Housewife s Curry Secrets written by Laxmi Khurana and published by Elliot Right Way Books. This book was released on 2009-11 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previously published under the title of An Indian Housewifes Recipe Book, this new edition celebrates 25 years of being in print.Laxmi Khurana is an Indian housewife living in the UK. Her recipes have been handed down to her through the generations, and admired by her family and friends. Here, in her classic curry cookbook, she makes them available to everyone, so you can re-create authentic Indian meals for all the family from starters to raitas, chutneys and pickles to sweets, as well as the ever popular curries all with minimum fuss and maximum satisfaction that this is the real thing. Recipes for traditional family dishes, not normally served in Indian restaurants Uses ingredients and spices that are widely available Simple, economical dishes that anyone can makeSome reader reviews:The recipes are very simple and clear to follow. They produce the best curries I have ever made. The ingredients can all be found easily in any supermarket.It doesnt require you to pre-prepare 6 basic sauces first. Just pick up the book and cook.Good, honest and easy everyday cooking for those of us addicted to Indian food.
Download or read book An Indian Housewife S Recipe Book written by Laxmi Khurana and published by Jaico Publishing House. This book was released on 1996-01-01 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Indian Housewife s Recipe Book is a collection of over 100 traditional Indian recipes. Besides covering the more popular meat and sundry cookery, this book covers an array of starters, snacks, raitas, chutneys, pickles, sweets, dals and vegetable dishe
Download or read book An Indian Housewife s Recipe Book written by Laxmi Khurana and published by Right Way. This book was released on 2009-11-26 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laxmi Khurana's recipes have been handed down to her through the generations, and admired by her family and friends. Here, in her classic curry cookbook, she makes them available to everyone, so you can re-create authentic Indian meals for all the family - from starters to raitas, chutneys and pickles to sweets, as well as the ever popular curries - all with minimum fuss and maximum satisfaction that this is the real thing. Recipes for traditional 'family' dishes, not normally served in Indian restaurants Uses ingredients and spices that are widely available Simple, economical dishes that anyone can make Some reader reviews: 'The recipes are very simple and clear to follow. They produce the best curries I have ever made. The ingredients can all be found easily in any supermarket.' 'It doesn't require you to pre-prepare 6 basic sauces first. Just pick up the book and cook.' 'Good, honest and easy everyday cooking for those of us addicted to Indian food.'
Download or read book The Curry Secret written by Kris Dhillon and published by Robinson. This book was released on 2009-10-09 with total page 133 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have' 'The Holy Grail of curry cook books' 'This book is so good it's unbelievable'
Download or read book The New Curry Secret written by Kris Dhillon and published by Right Way. This book was released on 2013-01-31 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kris Dhillon's first book, The Curry Secret, revealed the secret of the basic curry sauce used by Indian restaurant chefs. Since that book's first publication, there has been an increase in the variety of new and vibrant Indian dishes served in restaurants. Now her second book, The New Curry Secret, shows how to create these wonderful new dishes easily and expertly. The mouthwatering recipes include Chicken Chettinad, Lamb Kalia, Balti Subzi, Beef Badami, Fish Ambotik, Malabar Prawn Biryani, to name just a few. The New Curry Secret also includes a new recipe for the curry sauce - which smells great even in the making! Plus labour-saving ideas and tips to make cooking your favourite Indian restaurant food at home even easier.
Download or read book The Curry Secret Top 10 Meals written by Kris Dhillon and published by Right Way. This book was released on 2011-09-01 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taken from the bestselling, The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, these top 10 meals represent the best Indian curry recipes and accompaniments for you to cook at home, giving you or your guests a truly mouth-watering Indian feast. There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic � it has even spawned internet forums where readers rave about the sauce. Praise from readers: �Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have� �The Holy Grail of curry cook books� �This book is so good it�s unbelievable�
Download or read book The Curry Secret Top 10 Recipes written by Kris Dhillon and published by Right Way. This book was released on 2011-09-01 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taken from the bestselling, The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, these top 10 recipes represent the best Indian curry secrets for you to cook at home, giving you or your guests a truly mouth-watering Indian restaurant quality curry. There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic -it has even spawned internet forums where readers rave about the sauce. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have' 'The Holy Grail of curry cook books' 'This book is so good it's unbelievable'
Download or read book An Indian Housewife s Recipe Book written by Laxmi Khurana and published by . This book was released on 2009 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indian cuisine.
Download or read book Asma s Indian Kitchen written by Asma Khan and published by Pavilion. This book was released on 2018-10-04 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant’s story and how food brought her home. The recipes pay homage to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. “There’s no need to book a flight to experience Indian home cooking” – Fay Maschler, Evening Standard “Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable” – Grace Dent, Grace & Flavour
Download or read book Curry Secret written by Kris Dhillon and published by Constable. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reveals the secret of Indian restaurant cooking - not the traditional cuisine practised by Indians at home but the distinctive variety that is served in Indian restaurants worldwide.--From back cover.
Download or read book The Secret to That Takeaway Curry Taste written by Julian Carl Voigt and published by . This book was released on 2015-11-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enjoyed Part 1? Now take your curry cooking to the next level with this follow on to the Amazon best selling book - 'The Secret to That Takeaway curry Taste.'The Journey continues but this time with Julian's student, Adey Payne, on board. Adey, having learned the fundamentals to BIR curry recipes from Julian, promptly sold his chain of Burger vans and opened his own Indian Takeaway - following his huge success in being rated No. 1 on Trip Advisor in the Boston area for curry - "not bad for a white guy from South London." He decided to share what he learned in this new book from Julian Voigt. Adey shares the knowledge he gained from his 2 Bengali Chefs Abdul & Sultan. In this book you will find all those curry house recipes that you know and love - everything from Murgh Nawabi to Lamb Karahi. In this book Julian shares his own love of Pakistani curry and shares some delicious Pakistani recipes that according to Julian are amongst the tastiest curries to be found anywhere! This book is not just another curry cookbook but is much more than that - this book explains why having the right curry recipes are only half of the equation and that in order to create REAL Indian restaurant quality curries you have to use the same cooking techniques that the professional Chefs do. Julian & Adey reveal the tricks, tips and techniques that empower you to cook curry just like the professionals. If you liked Julian's first book then you are going to LOVE this follow on! In this book you have more than double the recipes that were in the first book, not to mention the video tutorials that accompany the book - in this new book there are 27 new video tutorials where Adey & Julian actually demonstrate what they explain in the book. If you really want to master BIR curry, then this book is the one for you! Adey reveals his incredible kitchen shortcuts - in fact he shows you how, with his famous Korma sauce, you can cook a Chicken Korma in only 4 minutes!Take your curry cooking to the next level with "The Secret to That Takeaway Curry Taste - Part 2."
Download or read book The Great Curries of India written by Camellia Panjabi and published by Simon and Schuster. This book was released on 1995 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In this stunningly illustrated book, Camellia Panjabi takes the reader on a journey through the sights, smells, and tastes of the centerpiece of the Indian meal, the curry." -- inside cover.
Download or read book The Secret to That Takeaway Curry Taste written by Julian Carl Voigt and published by . This book was released on 2015-07-17 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Would you love to recreate that 'takeaway curry taste' in your home kitchen?Have you bought numerous 'Indian' cookbooks but been disappointed with the results?Have you found that the recipes in many of those 'cookbooks' never taste like a restaurant or takeaway curry? Ever wondered why? Simply put, the recipes in those cookbooks are not restaurant and takeaway recipes. This book is different! It reveals not only real 'curry house' recipes, but insider trade secrets to achieve 'that taste' we all love and crave. What's more, it contains links to 12 videos exclusive to this book that show you the essential techniques needed to create your favourite restaurant and takeaway dishes at home.In The Secret to That Takeaway Curry Taste you will discover:* Which 'key' ingredients create 'that taste'* Why the 'base gravy' is the biggest key* How to recreate many curry house favourites - Balti, Bhuna, Rogan Josh, Chicken Tikka Masala, Korma, Madras, and more* How to make perfect curry house Pilau Rice every time with the author's 'Guaranteed Perfect Results' method* How to cook a curry and have it on the table in only 10 minutes* How to make delicious soft chapatis and naan breads* How an Englishman with very little professional training not only 'cracked the secret' of Britain's favourite food, but also opened his own 'Indian' takeaway* How you too can open your own curry businessThe legendary Pat Chapman, of Curry Club fame, read The Secret to That Takeaway Curry Taste and this is what he had to say:"An articulate ebook which I am sure will reveal that BIR secret, helped along by its friendly, chatty approach. Best wishes, Pat Chapman."Here's what others are saying about The Secret to That Takeaway Curry Taste."I made your Madras at the weekend, and after cooking traditional and BIR curries for over 40 years I didn't manage to achieve anything like your recipe. I'd knew about base sauce, tandoori sauce and tomato sauce with spice but hadn't achieved it spot-on like your recipes. Thanks very much, and please put me down for a copy of your next book! Kevin.""I just wanted to say how much I enjoyed the Achari Gosh. I made it on Saturday and it was one of the best curries I have ever had! This is my new curry now! Phil.""I'm almost finished with my first batch of your base gravy. I've been eating takeaway Indian food and making curries for 20 years or more, and many of the different base gravies I've tried have been good, but Holy Hell I've not even finished your base and just by sniffing over the pot I can smell that 100% Indian restaurant curry smell! Fred.""Thank you, thank you, thank you! I've been searching for 40 years for this and I have tried every cookbook under the sun and nothing has got me close. Your book has achieved what all the others couldn't. Keep it up! Jason."Special Features* 12 new video links exclusive to the book* 25 Top Tip sections dedicated to giving you the tricks of the trade not revealed in most curry recipe books * Probably the most extensive coverage of the all-important base gravy of any curry recipe book* Real tried and tested advice on how to go about opening your own curry outletThe book comprises 9 chapters and 119 pages all dedicated to revealing the 'trade secrets' of Britain's favourite food by far. It tells the story of a guy who spent over 20 years on a mission to find out exactly how Britain's 'Indian' restaurants and takeaways make their food. This quest got him inside a number of restaurant kitchens, where he learnt the secrets of exactly how this food is cooked. In The Secret to That Takeaway Curry Taste, Julian Voigt reveals: * Why most 'Indian' and curry cookbooks in the bookshops 'miss the mark'* Why onions hold the key to the 'that taste', and why many are NOT cooking them right* Why there are some shortcuts you'll want to take and some you won'tIf you're serious about discovering how to make 'authentic British Indian cuisine' you must get this book!
Download or read book The Mystery of Herbs and Spices written by James Moseley and published by Xlibris Corporation. This book was released on 2006-03-27 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mystery of Herbs and Spices offers 53 tell-all biographies of celebrated spices and herbs. Tales of war, sex, greed, hedonism, cunning, exploration and adventure reveal how mankind turned the mere need for nourishment into the exaltation of culinary arts. Is it a spice or herb? Where does it come from and what causes its taste? What legends or scandals embellish it? To what curious uses has it been put? How can you use it today? Neither a cookbook nor dry scholarship, the book employs anecdotes and humor to demystify the use and character of every spice or herb. Sample chapters from The Mystery of Herbs and Spices follow. INTRODUCTION ?Better is a dinner of herbs where love is, than a fatted calf with hatred.? ? Proverbs 15:17 Herbs and spices. They impart glory to food, and variety to life. They are what separate the mere cook from the gourmet. But they can be confusing. What is the difference between a herb and a spice? What foods do they go with? And don?t you feel silly, not knowing if you are supposed to say ?herb? or ?erb?? You might think a gourmet, who understands such things, is a sort of wizard ? that?s what people thought in the Middle Ages, when users of herbal medicines were accused of witchcraft and burnt! But to people who grow up in India or Thailand, exotic spices are common. They use a wealth of seasonings as casually as we scatter ketchup and pepper. Cooking with cardamom or cumin might seem a mystery of subtle kitchens, but did you know that ordinary pepper was once precious and rare? If you lived in Europe seven hundred years ago, you could pay your rent or taxes in peppercorns, counting them out like coins. You could have bought a horse for a pound of saffron; a pound of ginger would get you a cow; and a pound of nutmeg was worth seven fat oxen. If you were an exceptionally lucky bride, your father might give you peppercorns as a dowry. Now consider how casually we dash a bit of pepper over a fried egg today! Like anything else, herbs and spices are easy to use when you are familiar with them. But, like nothing else, the story of spices is laced with adventure. Ferdinand Magellan launched the first voyage around our planet. By the time he reached the Pacific Ocean, he had been out of touch with civilization for a year. Sailing from the west coast of South America, he headed out onto a briny desert of burning glass. He had no maps. He had no radio. He had ridiculously small and leaky ships. He was going where no one had ever gone before. The hissing swells of the Pacific would take him four frightening months to cross, without laying eyes once on land. There would be nothing like this adventure for another five hundred years ? not until our exploration of space. Magellan died out there in the unknown. Only eighteen of his 237 sailors straggled back to Spain. What did they have to show for it? Silver? Gold? Scientific discoveries? No?nutmegs and cloves! Twenty-six tons of them ? enough to pay for the entire cost of the voyage and make a profit of 500 gold ducats for every shareholder. No one doubted for one second that the whole adventure had been worth it! Spices. They enhance our food. That?s all. But, since the human race began to dream, the story of spices has enchanted our fantasy as well. Where do they come from? Why are they so enticing? In what new ways can we use them? This is a book of discovery. Unfurl your sails, like Magellan, and follow the fragrance of spices and herbs to their source, gather their lore, and let them not only season your cooking, but enrich your enjoyment of life. PETER PIPER If Peter Piper picked a peck of pickled peppers, How many pickled peppers did Peter Piper pick? It might seem funny now, but it wasn?t funny at the time. Pierre Poivre of Lyons, France, otherwise known as Peter Pepper or Peter Piper, was a real person. Born in 1719, he started his career as a Christian missionary, and founded a bank in Vietnam. In 1766 he became Governor of Isle de France (Mauritius), the French colony far off the southeast coast of Africa. The eponymous tongue-twister made fun of the Pierre?s hare-brained schemes. On his lovely but lonely tropical island, far from the glitter of Paris, Peter Piper watched Dutch ships freighting precious cargoes of cloves, nutmeg, and cinnamon right under his nose from the Far East to Amsterdam. The spice trade created fabulous wealth. Spices were cheap to grow. They were compact and lightweight, so that huge loads could be crammed into a ship?s hold. Prices in Europe were high, so that an Indiaman could realize a 4,000 per cent profit in a single voyage! No other cargo could compare. Now why, thought Peter Piper, couldn?t those spices be grown in his colony? Of course, the Dutch wouldn?t just hand them over. But if one could sneak into the Dutch colony of Indonesia and smuggle out a seedling or two ? what wealth for France! What gloire for Pierre Poivre! And he did it. In 1769, Governor Poivre equipped two fast ships that slipped through the Dutch blockade into a lonely harbor on the island of Jibby in the Moluccas. The French expedition persuaded the local rajah to sell sixty clove plants. The Dutch found out, but could not outsail the swift French corsairs. Two of the pilfered trees bore fruit in 1775. In 1776, Peter Piper presented the first French-grown cloves to His Christian Majesty, King Louis XVI. Cloves were planted in the other French colonies of Reunion, Cayenne, and Martinique. But historical events foiled Peter?s Piper?s plan for a new French monopoly. Napoleon occupied Holland in 1800. In a counter-move, France?s enemy, England, seized the Dutch colonies in the East. They sent clove and nutmeg plants to the British colonies of Malacca and Ceylon, to the West Indian islands of St. Vincent, Trinidad, Grenada, and, in Africa, to Zanzibar, which became the most important source of cloves on earth, even to this day. So the greatest harvest of Peter Piper?s pilfered plants came long after he left Mauritius in 1776. And what glory did Peter Piper get? An inaccurate nursery rhyme about picking pickled peppers! CINNAMON AND CASSIA The Greeks thought that cassia, cinnamon?s cousin, was collected from a swamp infested by giant, shrieking bats. Cinnamon is probably the oldest spice known to man. Twenty-five centuries before Christ, Pharaoh Sankhare sent a sailing expedition down the African Coast looking for it. And Moses used cinnamon to make the anointing oil of Hebrew worship. Herodotus wrote that somewhere near the fabled city of Nosa in Arabia, giant birds made nests of cinnamon sticks. Cinnamon harvesters would lay carcasses of donkeys and oxen out for the birds, who would swoop down and carry the meat up to their nests. The weight of these carcasses would snap bits off the nests, and the cinnamon hunters would gather the scattered cinnamon quills below. The Greeks also thought that cassia, cinnamon?s cousin, was collected from a swamp infested by giant, shrieking bats. Tragically, neither story was true. Arab merchants spread these tall tales to keep their sources of cinnamon secret, for Europeans dreamed of finding the source of this spice. Diodorus, the Sicilian historian who flourished in 50 BC, wrote tantalizingly that there was so much cinnamon in Arabia that Bedouins used it for campfires! Although both cinnamon and its close cousin, cassia, are mentioned often in the Bible, neither ever grew in the Holy Lands. From the faraway tropics of Asia, daring Indonesian sailors followed seasonal winds, called monsoons, to the coast of Africa. Their cinnamon cargo was freighted by Arab sailors up to the Red Sea, or carted by land caravans through Kenya, 2,000 miles along the Nile, until it reached the Mediterranean shores. Cassia, which is so like cinnamon but grows in China, was packed along the famous Silk Route, from South China, through the Gobi Desert, over the Himalayas, and to Antioch, Syr
Download or read book The Curry Secret Indian Restaurant Cookery at Home written by Kris Dhillon and published by . This book was released on 2006-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Curries and Spicy Dishes for Your Slow Cooker written by Kris Dhillon and published by Elliot Right Way Books. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of the bestselling phenomenon The Curry Secret a brand new book of curries and spicey recipes to liven up your slow cooking repetoire.
Download or read book A Soldier s Secret written by Charles King and published by . This book was released on 1892 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:
