Easy Indian Cooking
101 Fresh & Feisty Indian Recipes
Published on 10. October 2012
120 pages
978-1-4629-1004-5 (ISBN)
Description
Easy Indian Cooking is a wonderful collection of easy and authentic Indian recipes anyone can make at home!
The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food.
This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak.
A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before!
Recipes include such favorites as:
The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food.
This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak.
A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before!
Recipes include such favorites as:
- Curry Corn Chowder with Roasted Poblanos
- Basil-infused Crispy Pan Fried Shrimp with Tamarind Glaze
- Lemon Sage Tandoori Chicken Tikka
- Cumin Coriander Beef Burger with Plum Tomato Mustard Dip
- Flamed Crispy Pappadam Chips
- Sparkling Ginger Lime Cooler
- Cardamom Brownies
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04/2017
Tuttle Publishing
€33.61
Article exhausted; check for reprint
Book
10/2012
Tuttle Publishing
€33.61
Article exhausted; check for reprint
Persons
Hari Nayak is known for his simple approach to food. He stays true to the core Indian values of the dishes he creates. Since graduating from the Culinary Institute of America, Hari has worked in the food industry for more than 15 years--including stints at renowned New York restaurants like Aquavit and Daniel. His other cookbooks include Modern Indian Cooking and My Indian Kitchen. Hari lives in New Jersey and appreciates everything that cooking has brought to him.
Jack Turkel has been a professional photographer for more than thirty-five years. From the space shuttle and mountain tops to the uniqueness of his photographs of the everyday, his creative eye has expertly captured an impressive list of subjects and settings. He is now focusing his experience on the art of food photography and styling.
Jack Turkel has been a professional photographer for more than thirty-five years. From the space shuttle and mountain tops to the uniqueness of his photographs of the everyday, his creative eye has expertly captured an impressive list of subjects and settings. He is now focusing his experience on the art of food photography and styling.
Content
- Intro
- Contents
- Introduction
- Indian Cooking Techniques
- Some Helpful Tools
- Indian Ingredients
- Chapter One ACCOMPANIMENTS
- Potato Raita with Chivesand Cumin
- Spiced Hummus with Almonds
- Wasabi and Green Chili Chutney
- Coconut and Red Chili Sambal
- Sweet Cranberry and Lemon Chutney
- Pomegranate Mint Chutney
- Pan-Roasted Eggplant Pachadi Dip with Sesame
- Plum Tomato Mustard Dip
- Mango and Roasted Red Pepper Chutney
- Beet and Pineapple Raita
- Chapter Two APPETIZERS, SOUPS AND SALADS
- Grilled Chicken Wings with Ginger and Lemon
- Curry Corn Chowder with Roasted Poblanos
- Mung Bean and Spinach Samosa
- Crispy Pan-Fried Shrimp with Tamarind Glaze
- Fresh Tomato Soup with Cilantro Cream
- Yellow Pear and Cherry Tomato Salad with Cumin
- Tropical Fruit Salad with Chili Lime Vinaigrette
- Carrot and Cucumber Salad with Spiced Mustard Dressing
- Chicken Skewers with Soy Ginger Glaze
- Pan-Roasted Spiced Corn
- Butternut Squash Soup with Exotic Spices
- Crispy Fried Fish with Chili Mayo
- Chapter Three POULTRY
- Tandoori Chicken Tikka wiht Lemon and Sage
- Pan-Roasted Onion Chicken
- Lemon Pepper Chicken with Fresh Mint
- Stir-Fried Chicken with Cumin and Peppers
- Baked Marinated Chicken
- Duck Vindaloo Curry
- Cardamom Chicken
- Golden Roast Chicken with Green Chili and Spices
- Grilled Chicken with Apple Compote
- Chapter Four MEAT
- Grilled Lamb Chops wiht Curried Couscous
- Indian-Style Beef Burgers
- Roasted Rack of Lamb with a Mint Crust
- Classic Marinated Lamb Curry
- Lamb Chops with Rosemary and Lime
- Honey Roasted Stuffed Lamb
- Aromatic Lamb with Green Peas and Cumin
- Spicy Goan Beef Curry
- East Indian Chili Con Carne
- Kashmiri Meatballs
- Chipotle Pork Chops
- Chapter 5 SEAFOOD
- Grilled Sea Bass with Coriander Chipotle Ketchup
- Roasted Red Snapper with Fresh Green Chili Cilantro Pesto
- Pan-Braised Fish wiht Lemon and Rosemary
- Goan Crab Cakes
- Coriander Crusted Salmon with Cilantro Cucumber Chutney
- Fragrant Lobster Curry
- Cumin Crusted Sea Scallops
- Crispy Southern Indian Fried Fish
- Tiger Prawn Curry with Lemongrass
- Curried Malabar Squid
- Konkan Chili Shrimps
- Chapter 6 BREADS AND RICE
- Toasted Cumin Chapatis with Orange
- Saffron Rice with Toasted Almonds
- Rosemary Lemon Rice
- Potato and Dill Stuffed Prathas
- Fresh-Baked Rosemary Naan
- Spinach and Thyme Roti Flatbreads
- Basmati Rice with Dry-Roasted Spices
- Mint Pilaf with Potatoes and Cumin
- Spicy Eggplant Rice with Mint
- Stir-Fried Mushroom and Vegetable Pilaf
- Puffed Breads with Mint
- Saffron Rice and Chicken Casserole
- Chapter Seven BEANS
- Chickpeas with Spinach and Fingerling Potatoes
- Black-Eyed Peas with Mushrooms
- Cannellini Dal Fry
- Spicy Red Lentils
- Madras Style Lentil and Vegetable Stew
- Hot and Sour Chickpeas
- Yellow Lentils wiht Baby Spinach and Garlic
- Street-Style Cpicy Black Chickpea Masala
- Red Bean Ragout with Plum Tomatoes and Thyme
- Chapter Eight VEGETABLES, EGGS AND CHEESE
- Bay Beets and Carrots with Curry Leaves
- Oven-Roasted Spiced Eggplant
- Mustard Potatoes with Dill
- Aromatic Butternut Squash
- Stir-Fried Potatoes and Green Beans with Mint
- Green Cabbage with Lentils
- Masala Scrambled Eggs with Crumbled Paneer
- Spice Stuffed Okra
- Southern Indian Masala with Potatoes and Peas
- Mixed Rainbow Vegetables with Kadhai Paneer
- Masala Petit Pois with Baby Carrots and Coconut
- Spicy Bombay Chili Eggs with Broccolini
- Homemade Paneer Cheese
- Zucchini with Yellow Mung Lentils and Roasted Garlic
- Sweet and Sour Asparagus with Cashews
- Paneer Picatta
- Chapter Nine DESSERTS AND DRINKS
- Sweet Yogurt Sundae with Saffron and Pistachios
- Chocolate-Ginger Cake with Dates
- Orange and Saffron Yogurt Cake
- Cucumber Cooler with Mint
- Watermelon Cranberry Sharbat
- Valrhona Chocolate Burfi with Toasted Coconut
- Cardamom Brownies
- Mango Yogurt Lassi with Saffron
- Sparkling Ginger-Lime Cooler
- Orange and Carrot Cooler
- Salted Yogurt Lassi with Cumin
- Index
- Acknowledgments
