How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen

Voorkant
Abrams, 27 mei 2011 - 614 pagina's

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.

 

Geselecteerde pagina's

Inhoudsopgave

Introduction
In Your Kitchen
Basics
Beverages
Soups and Shorbas
7
Salads and Raitas
28
Chaats
48
Kebabs Snacks and Starters
68
Dals Kadhis and Sambhars
44
Pickles Chutneys and Morabbas
81
Food for Fasts and Festivals
105
IndoChinese
189
Sweets and Mithais
38
Acknowledgments
46
Common Ingredients
47
Special Utensils and Equipment
58

Vegetarian
30
Fish Shellfish Lamb and Chicken CHAPTER 9 Breads
327
Pulaos Biryanis and Other Rice Dishes
15
Sources
60
Copyright

Overige edities - Alles bekijken

How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
Sanjeev Kapoor
Geen voorbeeld beschikbaar - 2011

Veelvoorkomende woorden en zinsdelen

½ teaspoon ¼ cup 50 1½ teaspoons table add the oil add the onions add the remaining asafetida besan black cardamom boil bottom chaat masala chana dal chicken chopped fresh cilantro chutney cilantro cloves cook coriander cumin cup 50 ml curry leaves dish dough fenugreek flour food processor fresh ginger paste garam masala ghee green chiles heat and add heat to low heat to medium high heat lamb large bowl lower the heat masala spice mix medium heat medium red onions mixture mustard seeds nonstick sauté pan nonstick wok pan over medium paneer paste page 12 peeled piece fresh ginger Place a medium Place a nonstick potatoes quart 800 ml red chile powder rice saucepan over medium serve hot shrimp slotted spoon small bubbles appear tablespoon fresh tablespoons tablespoons chopped fresh tablespoons vegetable oil teaspoon cumin seeds teaspoon ground turmeric teaspoon red chile teaspoon table salt tomatoes turmeric vegetable oil yogurt

Over de auteur (2011)


Sanjeev Kapoor is one of the biggest culinary stars in the world. CNN has called him the "Rachael Ray of India." He lives in Mumbai.

Bibliografische gegevens

TitelHow to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
AuteurSanjeev Kapoor
UitgeverAbrams, 2011
ISBN1613121350, 9781613121351
Lengte614 pagina's
  
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