My Indian Kitchen [electronic resource] : Preparing Delicious Indian Meals without Fear

ISBN:

9781462906376

Title:

Author:

Nayak, Hari.

Personal Author:

Nayak, Hari.

Publication Information:

Boston : Tuttle Publishing, 2012.

Physical Description:

1 online resource (163 p.)

General Note:

Description based upon print version of record.

Contents:

Contents; Memories From My Indian Kitchen; Indian Food is Much More Than Just Curry!; Pairing Wines with Indian Food; A Few Simple Techniques; Some Helpful Tools; A Brief Introduction to Indian Ingredients; Chapter 1 Indian Spice Mixes; Indian Five Spice Mix; Ginger-Garlic Paste; Red Masala Paste; Indian Grilling and Roasting Rub; Aromatic Spice Mix; Vindaloo Curry Paste; Dhaba Spice; Green Chili Masala; Home-Style Garam Masala; Chaat Masala; Chapter 2 Chutneys and Accompaniments; Plum Tomato Chutney with Mustard Seeds; Garlic and Peanut Chutney; Mint Chutney; South Indian Coconut Chutney

Sweet Mango ChutneySpicy Apricot Chutney; Cucumber and Onion Chaat; Spiced Garlic; Avocado and Roasted Cumin Raita; Cucumber and Yogurt Raita; Pineapple and Beet Raita; Carrot Yogurt Slaw; Green Mango Pickle; Chapter 3 Appetizers; Shrimp Bruschetta; Crispy Masala Fish Fingers; Spicy Paneer Cheese Kebabs; Crunchy Potato and Corn Croquettes; Spiced Meatballs; Smoky Eggplant Dip; Masala Pappadums; Pomegranate and Mint Potato Salad; Shrimp and Apple Salad; Samosas Three Ways; Potato and Onion Fritters; Mung Dal and Cucumber Salad; Fruit Chaat; Chapter 4 Soups and Dals; Broccoli Soup with Walnuts

Spinach SoupFiery South Indian Tomato Soup; Indian-Style Lentil Soup; Northern Chickpea Curry; Spicy Urad Beans; Yellow Mung Beans with Spinach; Black-Eyed Peas with Mushrooms; Spicy Mixed Beans and Lentils Pancharatni Dal Fry; Delicious Everyday Dal; Red Kidney Bean Curry; Chapter 5 Vegetable and Cheese Dishes; Hyderabadi Mixed Vegetables; Street-Style Grilled Corn on the Cob; Stir-Fried Vegetables with Yogurt; Bengali Potatoes with Spices; Spicy Coconut Green Beans; Paneer Cheese; Smoky Fire-Roasted Eggplant; Pumpkin with Coconut; Mushrooms and Corn in a Spicy Curry

Cauliflower with Ginger and CuminStir-Fried Okra; Puréed Spinach with Cheese Balls; Zucchini with Lentils and Roasted Garlic; Stir-Fried Paneer Cheese with Bell Peppers; Mangalore Spiced Potatoes; Chapter 6 Fish and Seafood; Fish Tikka; Salmon Kebabs; Masala-Baked Red Snapper; Masala-Crusted Tilapia; Malabar Crab Curry; Tandoori Skewered Shrimp; Stir-Fried Telicherry Mussels; Spicy Scallops with Grilled Pineapple Chutney; Goan-Style Squid; Chili Shrimp with Curry Leaves and Coconut; Stir-Fried Shrimp; Five Spice Blackened Salmon; Mangalore Fish Curry; Chapter 7 Poultry and Meat

Pepper ChickenLemon and Saffron Chicken Kebabs; Chicken Curry in a Hurry; Chicken Tikka Masala; Tandoori Chicken; Madras Chicken; Traditional Lamb Curry; Kerala Coconut Beef; Spicy Lamb Burgers; Marinated Roast Leg of Lamb; Spicy and Fragrant Lamb Curry; Pork Tenderloin with Mango Salad; Pork Vindaloo; Masala Lamb Chops; Chapter 8 Rice and Breads; Plain Basmati Rice; Coconut Shrimp Biriyani; Fragrant Lamb Biriyani; Black-Eyed Peas and Rice; Saffron Chicken Biriyani; Lemon Rice with Peanuts; Indian Fried Rice; Tamarind Rice; Basmati Rice with Whole Spices; Baked Garlic Naan

Plain Naan and Flavored Naan

Subject Term:

Cookbooks.

Indian cooking.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Boston : Tuttle Publishing, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5954	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"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.

Reviews (2)

Booklist Review

With its emphasis on vegetables, Indian cooking fits perfectly with contemporary notions of healthful eating. The central role of spices makes what might otherwise be bland-tasting food into one of the world's most intensely sensual cuisines. Nayak takes up the challenge of encouraging Western eaters or anyone else not familiar with Indian cooking to explore some of the vast terrain that these foods encompass. Detailed but accessible introductory glossaries with full-color photographs lay out basic techniques, equipment, and staple ingredients for novices. For those without access to Indian markets, he gives instructions on making fundamental spice mixes for the balance of the book's recipes. Fresh chutneys appear, as well as preserved ones, for those who enjoy canning. Recipes for elaborate dinner dishes and for street-food snacks illustrate Indian cuisine's astonishing diversity. Nayak's sophisticated approach extends even to a chapter on how to select and serve appropriate wines, a special challenge for spicy, peppery foods.--Knoblauch, Mark Copyright 2010 Booklist

Library Journal Review

Indian is fast becoming one of the most popular ethnic foods in the United States, and while most of us can find a suitable samosa around the corner, many Americans have yet to try frying one up at home. Here Nayak (coauthor, Modern Indian Cooking) integrates Indian spices into common dishes like Shrimp Bruschetta and Spicy Lamb Burgers. There is a lovely little chutney and condiment section that includes tasty and simple mint chutney and the rarer coconut chutney. The book includes an excellent introduction to the tools and ingredients that are commonly used in making Indian meals. The vegetarian section is relatively small for a cuisine that is rich with vegetarian recipes, while there are plenty of fish and meat dishes. One other major drawback is the focus on "fusion" desserts, leaving out the delicate, wonderful Punjabi dish carrot halwa and the fried perfection of jalebi. Verdict Overall, this is an ideal Indian cookbook for beginners; those with experience cooking Indian dishes should look elsewhere to expand their repertoire.-Claire Moitra, Providence (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.