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Cooking 2015-05-07

Indian Kitchen: Secrets of Indian home cooking

Secrets of Indian home cooking

Author: Maunika Gowardhan

Publisher: Hodder & Stoughton

ISBN: 1444794566

Category: Cooking

Page: 256

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Jamie Oliver: 'I love Maunika's cooking. Her food is a joy - she makes incredible Indian food really achievable at home. A fantastic Indian cookbook.' Yotam Ottolenghi: 'Reading Maunika's book feels as though you're actually sitting in an Indian family kitchen, sharing stories and recipes. I've been inspired by her to make my own paneer and to play with pickled watermelon rind. Delightful!' Growing up in Mumbai, Maunika Gowardhan learned the secrets of home cooking, Indian-style. Now living in the UK, Maunika is often asked, 'what do Indians cook on a day to day basis?' And, 'how is it that you can rustle up a curry for an everyday meal when you're so busy?' The answer is in chapters of this book. Hungry include recipes made from easy-to-find ingredients for when you're starving and short of time. And Lazy contains recipes for when you want something a bit slower, a bit comforting, but still straightforward. Indian food is also about feasting, so when you have the luxury of time and want to put some real love into a meal at the weekend, you can turn to Indulgent, or when you have friends and family coming over then Celebratory is the chapter for you. Whatever your mood, Indian Kitchen will inspire you to add Indian cooking into your weekly menu.

Cooking 2012-04-16

My Indian Kitchen

Preparing Delicious Indian Meals without Fear or Fuss

Author: Hari Nayak

Publisher: Tuttle Publishing

ISBN: 1462906370

Category: Cooking

Page: 160

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"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.

Cooking 2017-09-15

My Modern Indian Kitchen

Over 60 recipes for home-cooked Indian food

Author: Nitisha Patel

Publisher: Ryland Peters & Small

ISBN: 1788790030

Category: Cooking

Page: 160

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This collection of foolproof Indian recipes by Nitisha Patel offers ideas for Street Food and Snacks, Curries, Foods for Feasts, Vegetarian Dishes, Rice, Chutneys and Raitas, as well as lightly spiced, often fruity Desserts.

Cooking 2015-05-19

Vegan Richa's Indian Kitchen

Traditional and Creative Recipes for the Home Cook

Author: Richa Hingle

Publisher: Andrews McMeel Publishing

ISBN: 1941252109

Category: Cooking

Page: 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.

Cooking, Indic 2012-07-25

The Indian Kitchen

Author: Monisha Bharadwaj

Publisher: N.A

ISBN: 9780857831637

Category: Cooking, Indic

Page: 240

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Because of the availability of the ingredients it is possible nowadays to eat a wide range of real Indian style dishes. The author introduces a broad range of ingredients and gives recipes for each of them.

Cooking 2005-06-30

The Indian Spice Kitchen

Essential Ingredients and Over 200 Authentic Recipes

Author: Monisha Bharadwaj

Publisher: Hippocrene Books

ISBN: 9780781811439

Category: Cooking

Page: 240

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A guide to Indian cuisine. This work takes the reader through key ingredients, with over 200 recipes. From the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are famous staples of the South, it provides a context for every regional classic.

Cooking 2015-10-20

Recipes from an Indian Kitchen

Authentic Recipes from Across India

Author: Parragon Books,Sunil Vijayakar

Publisher: Love Food

ISBN: 9781472393203

Category: Cooking

Page: 224

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Make chicken curry from Tamil Nadu or wash down your meal with raita (yogurt) and cucumber. Authentic recipes from all across India feature in this mouthwatering collection.

Cooking 2009-11-13

Rasoi

New Indian Kitchen

Author: Vineet Bhatia

Publisher: Absolute Press

ISBN: 9781906650193

Category: Cooking

Page: 288

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The first Indian chef to be awarded a Michelin Star, Vineet Bhatia has been cooking his ravishing, modern take on Indian food to appreciative guests from all over the world from his elegant townhouse restaurant off London's Kings Road since 2004. More than 150 of his most celebrated recipes are featured in this, his first book, accompanied by sumptuous photography from Lisa Barber. With a beguiling mixture of modernity and classicism, Bhatia introduces elements of molecular gastronomy as well as Western influences, creating a style that sees him appear on platforms all around the world with the likes of inspirational fellow chefs Ferran Adria from El Bulli and Heston Blumenthal from the Fat Duck. New Indian Kitchen is a giant step forward for Indian cookery books and a long-awaited publishing event.

Cooking 2017

Bollywood Kitchen

Home-cooked Indian Meals Paired with Unforgettable Bollywood Films

Author: Sri Rao

Publisher: Houghton Mifflin Harcourt

ISBN: 0544971256

Category: Cooking

Page: 320

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A gorgeously illustrated cookbook pairing Bollywood classic and cult favorite movies with Indian menus and recipes in an amazingly illustrated cookbook which fans will adore

2018

Travels Through South Indian Kitchens

Author: Nao Saito

Publisher: Tara Books

ISBN: 9789383145591

Category:

Page: 194

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ln this richly perceptive travelogue, Japanese designer Nao Saito explores the kitchens of South India, bringing together architecture, cookery, and conversation.

2018-04-05

Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (2nd Revised Edition)

Author: NPCS Board of Food Technologists

Publisher: NIIR PROJECT CONSULTANCY SERVICES

ISBN: 9381039844

Category:

Page: 312

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Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat 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 Powder) (2nd Revised Edition) 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. They add flavor and nutrients to dishes without fat or calories! A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A spice is a seed, fruit, root, bark, berry, bud or other vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. Many spices have antimicrobial properties. Spices produce a vast and diverse assortment of organic compounds, the great majority of which do not appear to participate directly in growth and development. 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. These spices give taste to the prepared food and at the same time give attractive colours and smell to the food. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times. India is the world's largest producer, consumer and exporter of spices. Demand for Indian spices is high because they are clean and hygienic as compared to that of other countries. 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 which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry and commerce and exposure to culinary delicacies of other regions of the world by increasing business and tourism travel. 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.

Cooking 2009-10-06

The Indian Vegan Kitchen

More Than 150 Quick and Healthy Homestyle Recipes

Author: Madhu Gadia

Publisher: Penguin

ISBN: 1101145412

Category: Cooking

Page: 240

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The author of New Indian Home Cooking presents a fresh take on Indian recipes for vegans, vegetarians, and anyone who loves Southeast Asian cuisine. Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don?t compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations.

Cooking 2003-10-01

Secrets from an Indian Kitchen

Author: Mridula Baljekar

Publisher: Pavilion

ISBN: 9781862056190

Category: Cooking

Page: 160

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Mridula Baljekar explores the subtle flavors of Indian cuisine in this savory collection of recipes, which range from familiar favorites, like Chicken Korma with Whole Spices to the more exotic, like Quails Poached in Coconut Milk. Accompanying the recipes, which are presented by method of cooking, are notes on techniques—including dim(steaming), korma(braising), and talana(deep frying). And with each recipe, she reveals the “secrets” that create the luscious flavors and aromas of Indian cuisine.

Biography & Autobiography 2013-09

Biting Through the Skin

An Indian Kitchen in America's Heartland

Author: Nina Mukerjee Furstenau

Publisher: University of Iowa Press

ISBN: 1609381858

Category: Biography & Autobiography

Page: 168

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At once a traveler’s tale, a memoir, and a mouthwatering cookbook, Biting through the Skin offers a first-generation immigrant’s perspective on growing up in America’s heartland. Author Nina Mukerjee Furstenau’s parents brought her from Bengal in northern India to the small town of Pittsburg, Kansas, in 1964, decades before you could find long-grain rice or plain yogurt in American grocery stores. Embracing American culture, the Mukerjee family ate hamburgers and softserve ice cream, took a visiting guru out on the lake in their motorboat, and joined the Shriners. Her parents transferred the cultural, spiritual, and family values they had brought with them to their children only behind the closed doors of their home, through the rituals of cooking, serving, and eating Bengali food and making a proper cup of tea. As a girl and a young woman, Nina traveled to her ancestral India as well as to college and to Peace Corps service in Tunisia. Through her journeys and her marriage to an American man whose grandparents hailed from Germany and Sweden, she learned that her family was not alone in being a small pocket of culture sheltered from the larger world. Biting through the Skin shows how we maintain our differences as well as how we come together through what and how we cook and eat. In mourning the partial loss of her heritage, the author finds that, ultimately, heritage always finds other ways of coming to meet us. In effect, it can be reduced to a 4 x 6-inch recipe card, something that can fit into a shirt pocket. It’s on just such tiny details of life that belonging rests. In this book, the author shares her shirt-pocket recipes and a great deal more, inviting readers to join her on her journey toward herself and toward a vital sense of food as culture and the mortar of community.

Cooking 2016-02-16

The Indian Family Kitchen

Classic Dishes for a New Generation

Author: Anjali Pathak

Publisher: Clarkson Potter

ISBN: 0804188270

Category: Cooking

Page: 224

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A fresh and friendly introduction to South Asian cuisine, The Indian Family Kitchen reflects how we cook today with seasonal and vegetable-forward recipes. This striking cookbook shows how to coax flavor out of your favorite foods by adding Indian spices: rub butternut squash with garam masala before roasting with salty feta and sun-dried tomatoes; marinate chicken wings in a punchy tandoori sauce; and brighten up a quinoa salad with ginger and cumin. You'll also find classics refined over the years by the granddaughter of the family that brough Patak's sauces and chutneys to households around the world. Throughout, The Indian Family Kitchen demystifies traditional cooking methods with kitchen shortcuts and the spices you should always have on hand—for delicious family meals that'll be loved by generation upon generation.

Cooking 2016-03-31

Made in India

Cooked in Britain: Recipes from an Indian Family Kitchen

Author: Meera Sodha

Publisher: Penguin UK

ISBN: 024127883X

Category: Cooking

Page: 320

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MADE IN INDIA: the top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. **Look out for FRESH INDIA, Meera Sodha's new cookbook** Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi). 'This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home' Yotam Ottolenghi 'Wonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson

Cooking 2015-02-26

Secrets From My Indian Family Kitchen

Author: Anjali Pathak

Publisher: Mitchell Beazley

ISBN: 1784720275

Category: Cooking

Page: 224

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Anjali Pathak's first memories are of making chapatis with her grandmother who founded the family business, doing her homework on the kitchen table as her mother presented her with dish upon dish to test and her father's favourite phrase - 'can we get that into a jar?' Now Anjali draws upon her family secrets in a beautiful collection of authentic Indian dishes and modern creations that are perfect for all cooks. Delve into heartfelt stories that bring Indian food to life, learn top tips for foolproof results, master classics and learn how a touch of spice can add a contemporary twist. Each of Anjali's secrets will help you create Indian food at its best - loved by generation upon generation. The recipes included vary from light snacks, such as the Bombay nuts, Spiced chicken wings and Stuffed paneer bites, to bigger bites like Chilli beef with black pepper, Vegetable biryani, or the classic Chicken tikka masala. Then, for dessert, who could resist the Baby apple tarte tatin with spiced caramel, Roast hazelnut & cardamom ice cream, or Decadent chocolate truffles?

Cooking 2016-10-11

My Two Souths

Blending the Flavors of India into a Southern Kitchen

Author: Asha Gomez,Martha Hall Foose

Publisher: Running Press Book Publishers

ISBN: 076245783X

Category: Cooking

Page: 320

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