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.
tips will ensure that the okra does not have a slimy texture. If you prefer okra crispy, deep-frying is a good option. Always pick out the smallest okra as they will be the most tender. Frozen cut okra may be used in place of fresh if it is out of season. Serve this as a side dish with a saucy curry or a dal and some Plain Naan (page 134) or rice of your choice. Serves 4 Prep time: 15minutes Cook time: 15 minutes 1 lb (500 g) fresh tender okra, rinsed and patted dry or 1 lb (500 g) cut frozen
g) Paneer Cheese (page 83), grated and mashed 1 potato (about 1/2 lb/250 g) potato, boiled, peeled and mashed 1 tablespoon plus 1 teaspoon cornstarch 2 teaspoons salt 1/ teaspoon white pepper 2 Spinach Sauce 2 lbs (1 kg) spinach, washed and tough stems removed 1 3 /2 tablespoons oil 1 teaspoon minced garlic 1/ cup (125 ml) tomato purée 2 1/ teaspoon Asian chili powder or 2 cayenne pepper 1/ teaspoon ground turmeric 4 1/ teaspoon ground coriander 2 1 teaspoon salt, or to taste 1 cup (250 ml) water
skillet over medium-high heat. Add the star anise, cinnamon stick, curry leaves and onion, and fry until the onion slices are light golden brown, about 3 minutes. Add the chicken pieces and cook until browned, about 5 minutes. Add the ground coconut-ginger paste, tomato, coconut milk and water, and reduce the heat to low. Simmer, covered, until the chicken is cooked, about 15 to 20 minutes. Stir in the fresh coriander leaves and salt. Serve hot. Serves 4 Prep time: 15 minutes plus 2 hours for
needed Lemon wedges, for serving With its fresh citrus flavor and fragrance of curry leaves, this dish is one of the most popular of the rice specialties from southern India. In our home, Lemon Rice with Peanuts was prepared for special or festive occasions. This rice dish tastes great even at room temperature, so it is an excellent picnic food. Serve with crisped pappadum (page 55) and Green Mango Pickle (page 47) and, for a complete meal, any mild dal, such as Delicious Everyday Dal (page 74),
ghee (clarified butter) 26, 67, 73, 84, 126, 128, 132, 136, 139 ginger 26, 32, 34, 35, 40, 42, 51, 52, 60, 61, 66, 67, 68, 69, 70, 73, 74, 78, 80, 82, 84, 86, 90, 102, 103, 108, 109, 110, 112, 115, 116, 117, 118, 119, 121, 125, 126, 128, 130, 133, 151, 153 Ginger Cardamom Chai 153 Ginger Lemonade 154 ginger powder 33, 35, 46, 71, 104 Ginger-Garlic Paste 32 Goa ki Squid Kari 102 Goan Jhinga Biriyani 125 Goan-Style Squid 102 golden raisins 42, 126, 149 grapefruit juice 150 grapes 150 green grapes