My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss
Format: PDF / Kindle (mobi) / ePub
"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.
136) Cucumber and Yogurt Raita (page 45) Masala Pappadums (page 55) Pistachio Mango Ice Cream (page 145) Non-traditional Indian Meal Raspberry Lemonade (page 154) Shrimp Bruschetta (page 50) Pork Tenderloin with Mango Salad (page 119) Five Spice Blackened Salmon (page 104) Black-Eyed Peas with Mushrooms (page 72) Mint Rice with Potatoes and Toasted Cumin (page 133) Avocado and Roasted Cumin Raita (page 44) Chai Crème Brûlée (page 147) Pairing Wines with Indian Food Traditionally the enjoyment
to a boil. Lower the heat and simmer until the chicken is almost cooked, about 10 minutes. Remove from the heat. 8 Add the chopped fresh mint and fresh coriander leaves on top of the chicken, and then cover everything well with the partially cooked rice. Drizzle the saffron milk on top of the rice, seal the pan well with aluminum foil, and place the lid over the foil. 9 Bake for about 30 minutes. This cooking technique is called dum. Remove from the oven and fluff the top of the rice lightly with
quite amazing if it is fried in oil until it turns golden brown in color. For the best flavor and color, meat is also browned. Browning also sears the meat, which makes it juicy. I like to brown marinated meat before combining it with other ingredients. If I am cooking larger quantity, I brown a few pieces of meat at a time in hot oil and set them aside. I then add the browned meat and all the cooking juices back into the pan with the other ingredients and let it finish cooking in the sauce.
towels. Serve immediately. 138 My Indian Kitchen Makes 16 poori Prep time: 10 minutes plus 30 minutes for resting the dough Cook time: 15 minutes 1 cup (120 g) whole-wheat flour 1 cup (120 g) all-purpose flour, plus extra to dust work surface 1/ teaspoon salt 2 3 tablespoons oil 6 to 8 tablespoons water Oil, for deep-frying Flaky Paratha Breads Stuffed with Potatoes Aloo Paratha This flaky, pan-fried bread is very popular in north Indian homes. Traditionally served for breakfast or as a late
unsweetened, canned mango pulp or purée (or puréed flesh of 2 ripe, preferably Alfonzo, mangos) 1/ cup (55 g) pistachios, chopped 2 TIP To extract cardamom seeds from the pod, place the cardamom pods in a mortar and lightly pound the pods with the pestle. Or place the pods in a small ziplock bag and roll over them with a rolling pin on a flat surface. The pods will burst open and the seeds will come out. To grind the extracted cardamom seeds, remove the pods from the mortar or bag. If using the