Download or read book Masala Lab written by Krish Ashok and published by Penguin Books. This book was released on 2021-04-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.
Download or read book The Magic of Masala Cooking written by Arvind Saraswat and published by . This book was released on 2006 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether Planning A Quick Meal Or An Elaborate Repast, This Book Recreates The Magic Of Authentic Dishes From Days-Gone-By. The Step-By-Step Procedures Clearly Illustrate Each Recipe Ensuring Successful Results. The Book Focuses On Cooking Techniques -- Factors Such As Judging With Precision When The Masala Has Been Absorbed And The Consistency Of The Gravy Is Just Right To Create Authentic Dishes That Are In A League Of Their Own.
Download or read book My Indian Kitchen written by Hari Nayak and published by Tuttle Publishing. This book was released on 2012-04-16 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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.
Download or read book Madhur Jaffrey s Indian Cookery written by Madhur Jaffrey and published by Bloomsbury Publishing. This book was released on 2023-10-12 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations. Originally published in 1982, Madhur Jaffrey's Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years. Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions. Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.
Download or read book 5 Spices 50 Dishes written by Ruta Kahate and published by Chronicle Books. This book was released on 2007-05-31 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 spicescoriander, cumin, mustard, cayenne pepper, and turmericto 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 TomatoSauce 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.
Download or read book Vegetarian Indian Cooking Prashad written by Kaushy Patel and published by Headline Home. This book was released on 2012-09-13 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previously published as PRASHAD COOKBOOK: INDIAN VEGETARIAN COOKING. Now with an updated cover. 100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad. The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.
Download or read book The Essential Indian Instant Pot Cookbook written by Archana Mundhe and published by Ten Speed Press. This book was released on 2018-10-16 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals. The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
Download or read book The Magic of Cardamoms For Cooking and Health written by John Davidson and published by JD-Biz Corp Publishing. This book was released on 2013-05-15 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Magic of Cardamoms For Cooking and Health Table of Contents Introduction How to Grow Cardamoms Growing Cardamoms from Seeds. Getting Your Seeds Ready for Sowing When to Harvest Cardamoms How to Store Cardamoms Traditional Spiced Masala Chai Making Traditional Chai Where to Use Black Cardamoms Traditional Noodle Soup Traditional Tandoori Masala Cardamoms for Healing Fighting Depression Throat and Chest Infections Conclusion Author Bio Introduction Cardamoms are considered to be one of the most expensive and precious spices in the world today, taking their place along with saffron, cinnamon, cloves and vanilla. So what is the magic about this fruit, which has made it the cause for sailors and soldiers going out to conquer lands where this plant was a native and grown extensively? Historians say that this plant is native to the Indian subcontinent, and that is why the tropical climate made this plant flourish all over Nepal, Bhutan, India, and surrounding areas. You may find cardamom in the market, packaged in green seed pods, which have to be removed so that you can find aromatic green seeds inside. The shell is papery and is equally aromatic as are the seeds. Guatemala is a top producing country for cardamoms, which are either black or green in color. Both of them belong to the same family, but are two different species. The green cardamoms which you enjoy sprinkling on your desserts , or just enjoy chewing on the seeds to freshen your breath are Elettaria, [this name has been taken from the traditional ancient name for cardamoms –elaichi- taken from the original Sanskrit ellaka] while the dark brown larger pods are Amomum. [This word has been derived from the Greek word amonos Or One without Reproach.] Many researchers believe that this is the spice referred to in the New Testament, – a large portion of which was originally written in Greek – and called amomon. In the same way, a priceless spice tablet going back more than 3000 years, and found in recent excavations in Mycenae in ancient palatial archives, talks about this precious spice-amomon. The great Greek botanist Theophrastus described this spice in 450 BCE, but he was not very certain about whether it originally came from Persia or from India. All he knew that it came from the mysterious lands of spices. Surprisingly enough, this family belongs to the same family as the well-known herb- ginger. The family is Gingiferaceae , with different genus and species making up the members of this family.
Download or read book The Magic of Spice Blends written by Aliza Green and published by . This book was released on 2015-12-15 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
Download or read book How to Cook Indian written by Sanjeev Kapoor and published by Abrams. This book was released on 2011-05-27 with total page 877 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
Download or read book Spice Spice Baby written by Kanchan Koya and published by . This book was released on 2017-10-26 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Spice Spice Baby Cookbook: 100 Recipes with Healing Spices for Your Family Table is a first-of-its-kind spice and recipe book in which you will learn about the science-backed health benefits of 15 spices and how to incorporate them into food your whole family will love. These 100, globally inspired recipes include baby purees, smoothies, breakfast, lunchbox ideas, entrées, snacks, desserts, spiced remedies, condiments, and spice blends. Spice Spice Baby is the creation of Kanchan Koya, a Harvard-trained Molecular Biologist, Integrative Nutritionist, and mother to two. Her original recipes are eclectic, personal, nutritious, and packed with spice. To learn more, visit www.spicespicebaby.com and share your spiced creations with the hashtag #spicespicebaby.
Download or read book The Magic of Asafetida For Cooking and Healing written by John Davidson and published by JD-Biz Corp Publishing. This book was released on 2013-05-15 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Magic of Asafetida For Cooking and Healing Table of Contents Introduction How to Grow Asafetida Harvesting the Sap Type of Soil? Watering Your Plant Sowing the Seedlings Asafetida to Heal Fishing Bait Ceremonial Magic Throat Infections Influenza Remedy Urinary Infections Bronchitis Cure Heeng Spicy Mix Arthritis Oil Strengthening a Heart Healthy Heart Mix Suffering from Diarrhea/Dysentery Mango Cure So How Do You Make Buttermilk? Making Clarified Butter the Traditional Way Tempering Your Food with Asafetida. Chicken in the Wok. Conclusion Author Bio Introduction This book introduces you to one of the most notorious of all spices – the Asafetida. Many people do not use it, as a flavoring ingredient in their foods, because they say it smells. Nevertheless, this spice has been an integral part of the cuisine found near the regions, of the NWFP , which is now called Afghanistan. My father was born in this area, and he talks about remembering Pakhtoons crossing the border with their backpacks full of dried fruit, Asafetida, and spices, which they used to grow on the mountains of Afghanistan. This Asafetida was collected as sap from the taproot of an indigenous plant, which grew extensively all over that region. He remembers, running after the gruff Afghani salesmen saying “Khan-a, Kharo Moshai” which was a greeting to the Khan. In return, a gruff baritone would always answer Khara Moshay in return. These vendors sold their products, from door to door, and one knew that they were going to be getting original spices, dry fruits, as well as natural Asafetida without any sort of adulteration. That is why this spice is so expensive. The call of these door to door salesman always used to be “Heeng-o-jeera” which meant Asafetida and cumin seeds. That is why, Asafetida cannot do without cumin seeds and vice versa, when you are cooking a traditionally Eastern dish. It is on par with saffron, which is often adulterated with other dried flower stamens. Pure Asafetida powder is going to have its particular smell and that is why it is not used more than one pinch to give any dish, a taste of onions or leeks. Since ancient times, Asafetida has been used as a medicine to cure lots of ailments. In the West, it was considered to be the devils dung, because of its fetid odor and lumpy yellowish dung like look. That is why it was used in black magic rituals. No wonder it got a notorious reputation in medieval times. Any woman buying this spice would immediately be labeled as a Devil’s disciple, and would either be burned at the stake or ducked in the nearest pond. However, this sort of ritualism was definitely not a part of Eastern cuisine, or Eastern ancient medical alternative medicine tradition. This is also known as giant fennel, and as fennel is traditionally called ajowain, Asafetida was called jowani badian- the badian meaning excellent in the vernacular. So excellent fennel! Tempering in the Indian subcontinent cannot do without Asafetida. Every proud housewife has this ingredient in her kitchen, and all she has to do is put clarified butter in the wok, a hefty pinch of Asafetida, and some onion seeds and mustard seeds. When they start spluttering, she empties out her lentils dish or meat dish on top of this red-hot tempering oil. It will be served sizzling hot to people who enjoy their food. In many parts of India, many people do not eat onions and garlic, because traditionally, they consider these herbs of not being a part of their ancient and traditional religious beliefs. That is why a pinch of Asafetida was enough to give the food an “onion taste.” South Indian food, traditionally the sambhar you eat with traditional vegetarian foods like idli and dosai are tempered with a small bit of Asafetida, so that this food is acceptable to even all those people who are extremely particular about garlic, and onions in their diets! This tempering is called Popu in South India and Tadka in North India.
Download or read book The Magic of Chillies For Cooking and Healing written by John Davidson and published by JD-Biz Corp Publishing. This book was released on 2013-05-15 with total page 41 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Magic of Chillies For Cooking and Healing Table of Contents Introduction What Is the Difference between Chillies and Chili Peppers? How to Grow Chillies. Growing Chillies from Their Seeds What Makes the Chillie so Hot? Why Do People Crave Chillies? Original Traditional Cuisine Including Curries. Spicy Dry Chicken Curry. Red-Hot Thai Curry Paste Massaman Curry Paste Massaman Beef Curry Measuring the Heat of Chillies Chillies for Healing Traditional Winter Hot Oil Chillies Infused Oil Appendix Traditional Hungarian Goulash. Desi Ghee How to Make Coconut Cream Conclusion Author Bio Introduction Why is it to that the word “Chillies” does not conjure up a vista of something really hot, in the Eastern mind, but does so, in the Western mind? That is because few Easterners are particularly fascinated by the heat of chillies, because as they say, Familiarity Breeds Contempt. They are so used to having chillies as a part of the daily cuisine, and in their natural remedies, that it has never been an exotic spice or a herb to them. An Easterner knows that chillies are hot. He knows that he can alleviate the burning sensation by taking a spoonful of yogurt, or a spoonful of sugar. In fact, in 1902, an American pharmacist William Scoville did some research on how many drops of sugar water were needed to alleviate the burning sensation of a hot chili pepper! But in the East, the chillies are just not restricted to their heat content – they are used to give the deep red color to gravies, especially hot red curries and gravies like Goan Vindaloos and Rogan Josh. Eastern sauces and pickles are given their piquancy with a handful of chillies. Some of the milder chillies are stuffed with a mixture of spices and mashed potatoes, and served as a vegetable. Capsicum is a good example of that particular chillie family. Chillies are just not an integral part of Indian cuisine; they are also very popular among the Chinese, the Thais and other oriental and Eastern cuisine, excepting the Japanese. The Japanese, have kept away from the Chillie Revolution, and that is why their food, though delicious and nutritious is comparatively bland in heat content. Thai cuisine is a mixture of heat and herbs and spices. Chillies are just sprinkle on the top of the Thai dishes, to lend color, and flavor. They are also sprinkle on Thai salads in powdered form, to give the salads the touch of hot piquancy.
Download or read book The Minimalist Kitchen written by Coleman, Melissa and published by Time Inc. Books. This book was released on 2018-04-10 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
Download or read book Black Girl Baking written by Jerrelle Guy and published by Page Street Publishing. This book was released on 2018-02-06 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: **As seen on Netflix’s High on the Hog** **2019 James Beard Foundation Book Award Nominee** "Black Girl Baking has a rhythm and a realness to it." - Carla Hall, Chef and television personality Invigorating and Creative Recipes to Ignite Your Senses For Jerrelle Guy, food has always been what has shaped her—her body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she’d rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal. Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma’s house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child. Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today. Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking.
Download or read book The Magic of Cloves For Healing and Cooking written by John Davidson and published by JD-Biz Corp Publishing. This book was released on 2013-05-15 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Magic of Cloves For Healing and Cooking Table of Contents Introduction How to Grow Cloves Growing from Seeds Time for Germinating Transplanting Your Seedlings Water Water Everywhere and Not a Drop to Drink… When Do You Get the Flowers and the Seeds? When Do You Harvest Them? Can You Grow Clove Plants from Cuttings? Clove Pomander Clove Oil Cloves in Ancient Remedies Cloves as Insect Repellent Suffering from Diarrhea? Not Feeling Hungry? Chest Congestion Throat Infections Healing Cuts and Bruises Clove – Cinnamon Ointment Cloves in Making Masalas Garam Masala Lamb Roast with Cloves Dal Fry Anyone for Tempering? Conclusion Winter oil Introduction I remember my father recounting a traditional and ancient Persian poem to me, which he had learned when his grandmother was busy cooking in the kitchen. She was just following ancient traditions, when women from the Mogul times – 14th-century – sang this song for fun in the kitchen, while cooking and amusing their kids at the same time. The translation from the vernacular goes something like this – Clove and cardamom – good pals they Went for a forbidden swim for kicks. And soon we heard Clove yelling. “Golly, cardamom has gone for a six ”. ¬ and so on, in more hilarious verses, about how clove would and could not bother to drag the drowning cardamom out of the water, because he would get wet, catch a cold, his momma had told him not to go swimming, and so on! Until cardamom came out of the water and both went home. Home, meaning the tummy of a gourmet who would appreciate the presence of cloves and cardamom in his delicately seasoned dish. The Association of cloves and cardamoms have been a part of the lives of spices in the East. Where you put in a couple of ground cloves, you may be asked whether you want to add some more cardamoms in, too. Most often, you say yes, because after all that is going to increase the taste quotient. Cloves also go well with cinnamon, star anise, basil and pepper. Nevertheless, this book is going to tell you all about the magic of cloves, which has been considered to be one of the most precious spices treasured down the centuries by the West. Wars were fought for cardamoms, cinnamon, pepper and cloves. Trade routes to the Indies, and to the East were jealously guarded by adventurous traders in the West. Cloves first originated in Indonesia from where traders took them all over the world, in ancient times. In fact, 3000 years ago, a Chinese emperor asked his courtiers to chew ding xiang in order to keep their breath fresh, when they came into his presence. Apart from its use in medicine, it was, and is also used extensively to add taste, sweetness, and warmth to a dish. Archaeologists have found traces of cloves in archaeological excavations going back to 1721 BC in Syria. So this shows how long this great and precious spice has been associated with mankind.
Download or read book Aarti Paarti written by Aarti Sequeira and published by Grand Central Life & Style. This book was released on 2014-09-23 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautifully-written cookbook weaving Indian and Middle Eastern recipes from her childhood with American dishes she has grown to love--from the Food Network personality. AARTI PAARTI: An American Kitchen with an Indian Soul A collection of memories and 101 recipes from the popular blogger and Food Network personality. The recipes will make cooking with traditional Indian flavors and spices approachable for the US market. Aarti's stories will dissolve the "foreign-ness" of Indian flavors and make seemingly complicated technique and flavor accessible. She will take the intimidation factor out of cooking Indian food by simplifying traditional recipes, offering many specific how-to's, and also tips on using traditionally Indian spices in new ways, in everyday dishes. And there is a streak of Middle Eastern in some of these recipes given her youth in Dubai. Recipes include: Cornflake & Kaya French Toast, Real Deal Hummus, Masala Kale Chips, Mum's Everyday Dal, Sambar (Vegetable & Lentil Stew), Pregnancy Potatoes (Crispy masala potato wedges), Indian Street Corn, Saag Paneer, Quinoa Tabbouleh, Chickpea & Artichoke Masala, Tandoori Chicken, Bombay Sloppy Joes, Spicy Sticky Lamb Chops, Mango Pulled Pork Sandwiches, Masala Shrimp & Grits, Homemade "Magic Shell" with Garam Masala & Sea Salt, Strawberry-Rose Petal Shortcakes. Finally, the narratives that open each chapter are wonderfully evocative, telling the story of a woman who was an outsider experiencing many cultures and cuisines: an Indian in Dubai, going to a British school; an international student attending Northwestern University to become an American journalist; and a wife of a Los Angeles man who leaves her job at CNN and becomes a Food Network Star. She finds that food always saves her and encourages us all to find the warmth in cooking.
