Download or read book The Best of Kashmiri Cooking written by Neerja Mattoo and published by . This book was released on 1998 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kashmiri dishes are considered the height of gourmet Indian cuisine. The North Indian region's delicately spiced kebabs, famed lamb curries and tender vegetable dishes have acquired an almost legendary reputation. Traditional ingredients include mutton, chicken, fish, wild fowl, and all the fruits and vegetables, such as apples, lotus root, eggplant and morels, for which Kashmir is famed. Create such delectable and subtly flavored treats as Pumpkin Chutney, Lamb Curry, Tomato Eggplant Curry, and Water-Chestnut Flour Cookies. Chapters included are Wazawan Delicacies, Non-Vegetarian Specialties of Kashmiri Pandits, Vegetarian Food, Everyday Non-Vegetarian Food, Fish and Fowl Dishes, Rice, Desserts, Beverages, Snacks and Tea-time Savories, Chutneys and Pickles, and Spice Cakes. With nearly 90 recipes and 12 pages of color photographs, this cookbook is a wonderful introduction to one of India's most famed culinary traditions. All recipes have been adapted for the North American kitchen.
Download or read book Kashmiri Cooking written by P Krishna Dar and published by Penguin UK. This book was released on 2000-10-14 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Krishna Prasad Dar's collection of over a hundred Kashmiri recipes became a classic in its time. First published a decade ago. this new revised edition is beautifully illustrated by his son, cartoonist Sudhir Dar, with an informative introduction to Kashmir! food, one of the subcontinent's most elaborate and interesting cuisines.
Download or read book Kashmiri Cuisine written by Sarla Razdan and published by Roli Books. This book was released on 2020-03-30 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of authentic, comprehensive and easy-to-make Kashmiri recipes Showcases the splendor of Kashmir through beautiful vintage and new photographs that bring alive its history and culture Kashmiri cuisine is one of the most delectable and ancient cuisines in the world because of the many foreign influences. People are still a trifle inhibited about cooking it, because, like any delicacy, it demands a delicate sense of the instinct after you have measured ingredients by the spoon or the ladle. But Sarla Razdan's book will chip away the inhibitions and introduce you to a world that cannot be described at the inadequate level of mere words. Kashmiri Cuisine: Through the Ages is not just a cookbook but also showcases the splendor of Kashmir through beautiful vintage and new photographs bringing alive the history and culture of the place. A collection of authentic, comprehensive and easy-to-make recipes, popular within the Kashmiri community, makes this book indispensable to all lovers of good food. A section on low calorie Kashmiri food is a treat for the health conscious! .
Download or read book Best of Kashmiri Cooking written by Neerja Mattoo and published by . This book was released on 1995 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kashmiri dishes are considered the height of gourmet Indian cuisine. The North Indian region's delicately spiced kebabs, famed lamb curries and tender vegetable dishes have acquired an almost legendary reputation. Traditional ingredients include mutton, chicken, fish, wild fowl, and all the fruits and vegetables, such as apples, lotus root, eggplant and morels, for which Kashmir is famed. Create such delectable and subtly flavored treats as Pumpkin Chutney, Lamb Curry, Tomato Eggplant Curry, and Water-Chestnut Flour Cookies. Chapters included are Wazawan Delicacies, Non-Vegetarian Specialties of Kashmiri Pandits, Vegetarian Food, Everyday Non-Vegetarian Food, Fish and Fowl Dishes, Rice, Desserts, Beverages, Snacks and Tea-time Savories, Chutneys and Pickles, and Spice Cakes. With nearly 90 recipes and 12 pages of color photographs, this cookbook is a wonderful introduction to one of India's most famed culinary traditions. All recipes have been adapted for the North American kitchen.
Download or read book On the Himalayan Trail written by Romy Gill and published by Hardie Grant Publishing. This book was released on 2022-04-14 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon Ramsay In On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.
Download or read book Multiple Flavours of Kashmiri Pandit Cuisine written by Annapurna Chak and published by Partridge Publishing. This book was released on 2015-01-13 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Kashmiri Pandits congregate, the conversation invariably veers towards food where recipes are discussed but some secrets also withheld. A favourite dish is invariably best cooked by someone in each family. Some families moved out of Kashmir over two hundred years back and settled in Lahore, Delhi, UP, etc. Their cuisine incorporated aspects of Awadhi cooking and differed from similar recipes of the valley. This book highlights this particular cuisine and includes many traditional dishes and also some that would surprise everyone. Keeme ki Barfi and Zaminkand ke Shahi Tukre will just add the extra sparkle to any chefs repertoire while the traditional Shufta and Kabargah will instantly make any Kashmiri Pandits mouth water. The collection of recipes is a treasure trove from Annapurnas own experience and from knowledge handed down from generations in the family. Each recipe has her special flavour and tried and tested over the years. The reader gets a window into the Kashmiri Pandit cuisine with the added benefit of being able to try them out with simple instructions and useful tips. The book, amongst other recipes, includes both vegetarian and nonvegetarian dishes, some special rice recipes, a low-calorie section, and something for those with a sweet tooth.
Download or read book Koshur Saal written by Chandramukhi Ganju and published by Mount Helicon Press. This book was released on 2009-10 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavors and simple preparations. The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes. The preparation of Kashmiri food in an efficient, healthy way can be just fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot, spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large. In addition, the book delineates not only the health benefits of foods we eat everyday but also provides the religious and cultural significance associated with the traditional Kashmiri food. Over 175 gray scale photographic illustrations. About the Author: A lawyer by profession, Chandra Ganju moved to the United States in year 1993 and has been living in Florida ever since. Since she spent a good part of her life in Kashmir, her deep interest in things Kashmiri, be it culture, language or cuisine, developed with the passage of time. With her deep-rooted interest in spirituality, she is of the firm opinion that food we eat has long lasting influence on the thoughts we think. She fondly remembers that in Kashmir when she was growing up in a traditional Kashmiri Hindu home, kitchen occupied same sacred space as the place of worship. ABOUT THE AUTHOR: Chandra believes that it is the method of cooking that adds to the quality of the food. For her cooking is an art and feels the need to create a right atmosphere. Good vibrations are needed to pass into the food while cooking. This goes a long way in ensuring a healthy, happy and genuinely spiritual family. Although right amount of ingredients are critical for food to taste good, a good measure of love and devotion added to the food can even change human behavior. Of late, she has also taken up writing plays in Kashmiri language, highlighting the decline of Kashmiri language and cuisine with a view to reviving the interest of the young and the old in the rich Kashmiri language. She fondly hopes, her present work will revive the taste buds of younger generation and introduce Kashmiri cuisine to wider cross section of people.
Download or read book Chaat written by Maneet Chauhan and published by Clarkson Potter. This book was released on 2020-10-06 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Download or read book An Invitation to Indian Cooking written by Madhur Jaffrey and published by Knopf. This book was released on 2023-11-21 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
Download or read book Wazwaan written by Khan Mohammed Sharief Waza and published by . This book was released on 2001 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Timur invaded India in the 15th century, he unknowingly introduced to the country a cuisine that is perhaps unrivalled in the world - wazwaan. The elaborate preparation and ceremonial presentation of lavishmeals, often comprising 36 courses, makes wazwaan a sumptuous and royal repast. For the first time ever, the exotic treasury of secret recipes from the renowned family of Waza - the master chefs of Kashmir - are made available to all those who love the cuisine of the beautiful valley.(Roli)
Download or read book The Best of Polish Cooking written by Karen West and published by Hippocrene Books. This book was released on 2000 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1983, this classic resource for Polish cuisine has been a favourite with home chefs for many years. The new edition includes a chapter of Light Polish Fare with Ingenious tips for reducing fat, calories and cholesterol, without compromising the flavour of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion table for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together -- all organised in seasonal cycles. Inside are recipes for Braised Spring Lamb with Cabbage, Frosty Artichoke Salad, Apple Raisin Cake, and Hunter's Stew. The new Light Polish Fare chapter includes low fat recipes for treats like Roasted Garlic and Mushroom Soup and Twelve-Fruit Brandied Compote.
Download or read book Rasachandrika written by and published by Popular Prakashan. This book was released on 1991 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.
Download or read book Essential Goa Cookbook written by Maria Teresa Nenezes and published by Penguin UK. This book was released on 2000-10-14 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
Download or read book The Curry Guy written by Dan Toombs and published by Hardie Grant Publishing. This book was released on 2017-05-04 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right. The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
Download or read book Kashmiri Cooking written by Krishna Prasad Dar and published by . This book was released on 1980 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gunpowder written by Devina Seth and published by Hachette UK. This book was released on 2018-05-14 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: **FREE SAMPLER** The famous gunpowder spice mix is a heady blend of pulses and spices, including chilli, curry leaves and asafoetida. It is a fitting title for this exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. From Maa's Kashmiri Lamb Chops (which have garnered outstanding reviews from many restaurant critics) to Wild Rabbit Pulao, these exceptional recipes are impressively authentic, yet given a modern twist. Throughout the book, the authors share personal anecdotes about their recipes and give handy cheats to make things easier for the home cook, including time-saving tips and alternative ingredients. With chapters covering Soups & Small Plates, Sides, Meats, Fish, Slow Cooking and Desserts, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home.
Download or read book The Best American Recipes 2003 2004 written by Fran McCullough and published by Houghton Mifflin Harcourt. This book was released on 2003 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 150 recipes selected as the best from hundreds of sources, including appetizers, soups, salads, breakfast and brunch foods, main and side dishes, breads, desserts, and drinks.
