Indian Food and Cooking

Indian Food and Cooking Author Mridula Baljekar
ISBN-10 0857237128
Release 2013-12-01
Pages 256
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This vibrant cookbook takes you on a tour of India, introducing you to local recipes and world-renowned classics. You'll find dishes ranging from simple, mouthwatering street foods to rich, roasted delights boasting vivid spice combinations.



Vegetarian Indian Food Cooking

Vegetarian Indian Food   Cooking Author Mridula Baljekar
ISBN-10 0754821692
Release 2012
Pages 256
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This title helps you discover the fabulous wealth of India's aromatic and exciting meat-free recipes, ranging from world-renowned classics such as Onion Bhajiyas, Vegetable Pilau and Samosas to less well-known treats such as Wild Fig Kebabs and Duck Eggs with Cauliflower. It is an evocative introduction examines the impact of geography, climate, history, religion and festivities on Indian vegetarian cuisine, and how these influences have helped to create such deliciously diverse dishes. It features a comprehensive visual guide to Indian ingredients and equipment, and detailed instructions for essential preparation and cooking techniques. With over 950 stunning photographs to inspire and guide, each easy-to-follow recipe is shown step by step. Drawing upon the very best vegetarian food from around the country, this book presents a mouthwatering array of dishes such as Red Split Lentils with Mustard and Cumin, Roasted Tomato Chutney and Salty Yogurt Drink. Beginning with an overview of the geography, history and climate, the introduction goes on to explore regional cooking and celebrations, and provides an expert guide to ingredients, utensils and cooking techniques. Packed with 150 delicious recipes, as well as cook's tips, variations and nutritional analysis, this inspirational volume is essential reading for anyone who wants to explore the exciting world of Indian vegetarian food.



The Food Cooking of India

The Food   Cooking of India Author Mridula Baljekar
ISBN-10 0754823776
Release 2011-11-15
Pages 256
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150 mouthwatering recipes that draw on the very best of Indian food, shown in over 850 specially taken photographs.



Indian Home Cooking

Indian Home Cooking Author Suvir Saran
ISBN-10 PSU:000063311037
Release 2004
Pages 262
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Providing easy-to-follow techniques and detailed ingredient descriptions, a collection of more than 150 regional recipes includes options from every major tradition and features such dishes as Punjabi Kadai Chicken and Spiced Basmati Rice Pudding. 20,000 first printing.



Vegan Richa s Indian Kitchen

Vegan Richa s Indian Kitchen Author Richa Hingle
ISBN-10 9781941252109
Release 2015-05-19
Pages 256
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From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites. Within these pages you will find recipes to please all the senses, including: • Mango Curry Tofu • Whole Roasted Cauliflower in Makhani Gravy • Baked Lentil Kachori Pastries • Quick Tamarind-Date Chutney • Avocado Naan • Fudgy Cardamom Squares The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.



Feasts and Fasts

Feasts and Fasts Author Colleen Taylor Sen
ISBN-10 9781780233918
Release 2014-11-15
Pages 336
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From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.



Vegan Indian Cooking

Vegan Indian Cooking Author Anupy Singla
ISBN-10 9781572847026
Release 2012-07-06
Pages 248
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This beautiful follow-up to Anupy Singla's widely praised first cookbook, the Indian Slow Cooker, is a unique guide to preparing favorite recipes from the Indian tradition using entirely vegan ingredients. Featuring more than 50 recipes, and illustrated with color photography throughout, these great recipes are all prepared in healthful versions that use vegan alternatives to rich cream, butter, and meat. The result is a terrific addition to the culinary resources of any cook interested in either vegan or Indian cuisine. Singla--a mother of two, Indian emigre, and former TV news journalist--has a distinctive style and voice that brings alive her passion for easy, authentic Indian food. Some of these recipes were developed by her mother through the years, but many Singla developed herself, including fusion recipes that pull together diverse traditions from across the Indian subcontinent. She shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. As Singla sees it, acquiring and using the proper spices is the key to preparing her healthful recipes at home. Singla has recently brought to market her own line of traditional Indian spice trays (also known as a masala dabba), which is being sold by retail outlets like Williams-Sonoma. Vegan Indian Cooking builds off of Singla's vast expertise in simplifying and perfecting Indian spices and unique, custom spice blends, making delicious Indian cooking accessible to even the most hurried home chef.



The Malaysian Kitchen

The Malaysian Kitchen Author Christina Arokiasamy
ISBN-10 9780544810020
Release 2017-03-21
Pages 352
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Irresistible Malaysian recipes for the American home cook, including curries, noodle bowls, stir-fries, street foods, and more A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavor and easy to love. Chef and author Christina Arokiasamy brings it into the American home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces—simply thrown together in a blender—get you started on your way to these dishes but are so tasty and versatile you’ll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe.



Vegetarian India

Vegetarian India Author Madhur Jaffrey
ISBN-10 9781101874875
Release 2015-10-27
Pages 448
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No one knows Indian food like Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere. From the Hardcover edition.



Cook s Country Eats Local

Cook s Country Eats Local Author Cook's Country
ISBN-10 1936493993
Release 2015-08-11
Pages 320
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From Maine's hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home--no matter where that may be. Home cooks will discover little-known specialties and revamped classics in each of the four chapters: * New England and the Mid-Atlantic * Appalachia and the South * The Midwest and Great Plains * Texas and the West Colorful local history and anecdotes from Cook's Country's tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen-approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood's Tick Tock Orange Sticky Rolls and New York's Bee Sting Cake, Cook's Country Eats Local puts an array of flavorful, diverse American dishes within reach--no road trip needed.



Spirit of the Harvest

Spirit of the Harvest Author Beverly Cox
ISBN-10 1556701861
Release 1991-09-01
Pages 256
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Features recipes that incorporate foods indigenous to the United States to celebrate Native American culture, diet, ceremony, and history



The Modern Indian Restaurant Cookbook

The Modern Indian Restaurant Cookbook Author Pat Chapman
ISBN-10 1843581345
Release 2004
Pages 192
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Most of us are introduced to Indian food at a restaurant and this wonderful book will teach you the simple, effective and time-saving techniques used by Indian chefs. At last, you too can bring the flavour of your local curry restaurant to your home and make it your own. Unlike many cookery books, in this book Pat Chapman's straightforward instructions focus on how to create food with an infinite variety of tastes, helping you to cook delicious, hassle-free meals. There is an excellent selection of well-tested dishes combining all your restaurant favourites with a liberal sprinkling of recipes you'll find in Indian homes. With a little practice you will be able to produce snacks, meals or even banquets that will delight your family and friends and leave most Indian restaurants at the starting gate.



150 Best Indian Asian Caribbean and More Diabetes Recipes

150 Best Indian  Asian  Caribbean and More Diabetes Recipes Author Sobia Khan
ISBN-10 0778804917
Release 2014-09-11
Pages 256
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An internationally inspired cookbook for anyone managing diabetes. This cookbook has huge appeal for two primary markets of high-risk individuals: 1) those from an ethnic background who want meals that are traditional yet offer healthy alternatives; and 2) those who are not from a specific ethnic group but seek ethnic recipes that are healthier and diabetic-friendly. Each enticing recipe has been specifically created for those managing diabetes and retains the taste and appearance of traditional ethnic dishes. These recipes have been developed by a registered dietitian and culinary school professor, so great taste and solid nutrition are guaranteed. The ingredients ensure a broad range of dishes and options, and there is no use of artificial sweeteners. Most of the recipes can be made in less than 20 minutes and each recipe has a complete nutritional analysis as well as handy professional tips. Everyone can enjoy these traditional recipes, with the same taste and look as long as they watch portions or modify certain ingredients. For example coconut milk or oyster sauce can be added to a favorite dish, so long as it is understood why certain amounts were chosen for the recipe and how they affect nutrition value. There are wonderful adaptations of dishes like Cauliflower and Potato Curry (Alloo Gobi), Butter Chicken (Makhani Murgh), Goan Style Pork Vindaloo, Hakka Bamboo Shoot Dumplings, Stir Fried Soy Bean Sprout, Kung Pao Chicken, Black Bean Soup and Valencia Seafood Paella. Unfamiliar ingredients are defined in the Multicultural Pantry List along with the invaluable healthy eating tips. The importance and benefits of traditional ways of cooking in this cookbook show that traditional foods can be enjoyed while managing diabetes at the same time.



Durban Curry

Durban Curry Author Clinton Friedman
ISBN-10 0620609818
Release 2015-05-01
Pages 144
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Durban curry, a distinctive South African Indian curry, is the focus of this food story book that documents a quest to identify the particulars of this delicious dish. Noting how Durban curries feature many different ingredients and a multiplicity of individual approaches, the book discusses how an array of evidence exists that shows how the culinary traditions of one community were embraced and are now owned by all, straddling every class, gender, race, and age barrier. Blending stories and recipes with atmospheric photographs, this is the perfect book for the home cook, the traveler, and anyone wanting to flaunt their curry-making skills.



Madhur Jaffrey s World of the East Vegetarian Cooking

Madhur Jaffrey s World of the East Vegetarian Cooking Author Madhur Jaffrey
ISBN-10 UCSC:32106007587741
Release 1981-11-12
Pages 460
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Offers Indianand Asian-style recipes for preparing vegetables, beans, rice, eggs, milk products, breads, noodles, appetizers, and desserts



The Complete Indian Regional Cookbook

The Complete Indian Regional Cookbook Author Mridula Baljekar
ISBN-10 0754827232
Release 2013-08-30
Pages 512
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This collection of mouthwatering recipes draws on the very best of Indian food, from the tandoori dishes of the Punjab to the stately cuisine of central India and the coconut-scented fish-based curries of the Arabian coast. It is an evocative and authoritative introduction that examines the impact of geography, climate, history, religion and festivities on this varied and ever-changing cuisine.



The World s Greatest Ever Curries

The World s Greatest Ever Curries Author Mridula Baljekar
ISBN-10 1844762874
Release 2006
Pages 256
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India and South-east Asia have long been known as the spice centres of the world. Exotic spices have been used for centuries to liven up the daily staples of rice, noodles, and bread with tasty sauce dishes known as curries. Historical, religious, and regional cultures and customs have all stamped their identities on culinary traditions across these vast territories, with local produce forming the basis of speciality curries everywhere. Pungent spices and beautifully scented flavourings contribute magical tastes and endless diversity to Indian and Southeast Asian curries, and this makes preparing and eating these dishes such a unique and exciting experience. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. This essential volume opens with a look into the background of curries to discover how eating habits and the use of ingredients have been shaped over the centuries. For novice curry chefs, the basics of curry making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spice and key ingredients such as root ginger, tamarind, coconut milk and lemongrass, making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes, the book offers dishes from the far-flung corners of the Indian subcontinent and from Thailand, Burma, Vietnam, Malaysia, Indonesia, and the Philippines. Signature dishes from India include Tandoori Chicken, Lamb Korma, Tarka Dhal and Beef Biryani, while Asian classics include Mussaman Curry, Beef Rendang and the Filipino meat soup known as Puchero. With step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.