Download or read book The Indian Spice Kitchen written by Monisha Bharadwaj and published by Hippocrene Books. This book was released on 2006-04 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Indian Spice kitchen is an indispensable guide to Indian cuisine. It takes the reader through key ingredients that are now readily available in the West, with over 200 simple but mouth-watering recipes. From the earthy, creamy lentil dishes and yoghurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are famous staples of the South, The Indian Spice Kitchen provides a context (cultivation, appearance, taste, culinary uses and health benefits) for nearly every regional classic.
Download or read book 5 Spices 50 Dishes written by Ruta Kahate and published by Chronicle Books. This book was released on 2013-09-17 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: “One of those Indian cookbooks that I see myself actually going to again and again for simple, satisfying weeknight meals, and easy Indian cooking.” —Fearless Fresh 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 spices—coriander, cumin, mustard, cayenne pepper, and turmeric—to 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 Tomato Sauce 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. “I really can’t say enough good things about this book. The recipes are simple but not simplistic, and the flavors you can achieve by following her recipes are mind blowing.” —Biscuits of Today
Download or read book Indian Spices written by A. G. Mathew (Ph. D.) and published by Salim Pushpanath. This book was released on 2005* with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The East India Company Book of Spices written by Antony Wild and published by HarperCollins. This book was released on 1995 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to spices and their uses features recipes, little-known facts, exotic tales, and a look at the history of the spice trade
Download or read book Indian Spices written by Amit Baran Sharangi and published by Springer. This book was released on 2018-03-21 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored. Indian Spices: The Legacy, Production and Processing of India’s Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. Important and effective trends such as molecular breeding for spice crop improvement, tissue culture, climate change impacts, organic spices, extension strategies and secondary metabolites receive dedicated chapters. A valuable aspect of this work is the presentation of value chains for these spices, with extensive research presented on the marketing and export of the product. With the shift from localized distribution networks to a fully globalized industry, this book comes at an important time of growth for Indian spices and will be of major value to any researcher with interest in the past, present and future of this product.
Download or read book Six Spices written by Neeta Saluja and published by National Geographic Books. This book was released on 2014-02-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The art of Indian cuisine at your fingertips Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes. Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder,aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes. Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook. Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine. Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.
Download or read book Parveen the Spice Queen written by Parveen Ashraf and published by . This book was released on 2018-09-17 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Parveen is passionate about her culture as well as her cuisine, as a wife and mum of three, she is a keen advocate of Indian home cooking as well as a TV Chef. After leaving the corporate world a decade ago, Parveen began demonstrating and teaching cooking around the UK, as well as Europe. She is a firm believer that with the right method and the right spices, anyone can create the most delicious authentic food. With this modern kitchen cookbook, Parveen demystifies the art of Indian cooking with simple step by step instructions, top tips on how to get the best from her recipes and beautiful clear images. Every recipe has a light hearted and personal anecdote, giving an insight into Parveen's family life and Asian culture... But, the real beauty of her recipes is that they really work. If you love Indian food and have always wanted to learn how to cook it then this is the perfect book for you!
Download or read book Handbook of Spices Seasonings and Flavorings written by Susheela Raghavan and published by CRC Press. This book was released on 2006-10-23 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms, varieties, properties, applications, and quality specifications- with informatio
Download or read book Ethnopharmacological Investigation of Indian Spices written by Mishra, Neha and published by IGI Global. This book was released on 2020-03-06 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.
Download or read book Indian Spices Condiments as Natural Healers written by Dr. H.K. Bakhru and published by Jaico Publishing House. This book was released on 2001-01-01 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: REFORMATTED WITH NEW COVER Dr. Bakhru’s titles have sold 1.25 Lakh copies in India! Spices and condiments are important forms of natural foods. However, besides having culinary uses, they are also utilized for natural healing purposes. Perfumes, essential oils, edible restoratives and other components of spices provide significant benefits to human beings. In Indian Spices and Condiments as Natural Healers, Dr. Bakhru describes the medicinal virtues of a variety of spices and condiments. The author’s easy-to-understand and detailed descriptions expose readers to the distinctive qualities of specific spices, and their ability to treat common ailments like headaches, colds, migraines and coughs. The information in this book can assist readers in solving common health problems. In addition, readers will learn how to use spices and condiments as essential ingredients of a well-balanced natural diet.
Download or read book The Simple Uses of Herbal Teas and Indian Spices written by Mrs Devika Primic and published by Devika Primic. This book was released on 2014-09-19 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A well-approached text about the finest of herbs and spices used worldwide. Learn to heal naturally with the many simple uses of herbs and unique spices from around the world.
Download or read book Spices in Indian Economy written by Mohd. Tufail Khan and published by Academic Foundation. This book was released on 1990 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Indian Superfood written by Gurpareet Bains and published by Absolute Press. This book was released on 2010-06-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gurpareet Bains blitzed his way through a flurry of international press in 2009 when he created 'the world's healthiest meal'. A quite amazing claim, but one which has yet to be disputed. Nor is it likely to be! His very simple chicken curry dish captured the imagination of the media and public alike. (Self-confessed DJ foodie Chris Evans declared it 'the best curry I've ever tasted'.) But Gurpareet's creativity extends far beyond this one celebrated dish to an extensive and life-changing collection of recipes geared towards eating much more healthily. Recognising the exceptional health-promoting properties of combining western super foods with Asian super spices, whilst at the same time tapping into the world's enduring love affair with curry, Gurpareet sets out to inform us about how each recipe in this wonderful collection - via high antioxidant levels, cardiovascular health benefits and a myriad of curative properties - will help to improve our health and wellbeing.
Download or read book One Spice Two Spice written by Floyd Cardoz and published by Absolute. This book was released on 2006 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'One Spice, Two Spice' is a book for home cooks who wish to enjoy the flavours of India but who might have been intimidated by the unusual and numerous spices required.
Download or read book The Spice Tree written by Nisha Katona and published by Random House. This book was released on 2017-06-15 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: All the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona. 'Nisha's book is brilliant - stunning recipes' -- Tom Kerridge Beautiful, tasty, delicious food that I could eat every day. - Simon Rimmer Nisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly 'This is simply one of the best books on Indian food I've come across' -- ***** Reader review 'By far the best cookery book I've ever bought' -- ***** Reader review 'Every recipe has been a hit!' -- ***** Reader review *********************************************************************************************** Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home. Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time. Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including: *Steamed Bengali Trout *Salmon and Cauliflower Curry *Mackerel with Nigella and Tomato *Goan Fish Curry *Butter Chicken *Quail Masala *Railway Goat Curry *Spiced Ginger Lamb Raan *Green Dahl with Rhubarb and Ginger *Puy Lentils with Cardamom and Garam Masala *Peanut and Potato Powa With stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!
Download or read book Handbook on Manufacture of Indian Kitchen Spices Masala Powder with Formulations Processes and Machinery Details 5th Edition written by Ajay Kumar Gupta and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2022-04-25 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality. The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala. This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety & Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India. This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Download or read book Eating India written by Chitrita Banerji and published by Bloomsbury Publishing USA. This book was released on 2008-12-10 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
