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How to Cook dishes from India
Not only Indian cuisine, but the country of
India itself,
is well known for its use of spices which add exciting flavors to many dishes.
With its many regions, languages and religons (many of which
have dietary requirements such as vegetarianism), there is also a great variety of styles
in Indian cooking.
Some popular Indian recipes include:
- Dhokla - This dish is originally from Gujarat in the West of India.
It is a kind of spicy-savory cake made from chickpea paste, which is served with green chutney or
peanut oil.
- Dosa - A large thin pancake from South India.
It is made from rice and lentils, and usually eaten with chutney, pickles, or sambar
(a vegetable stew flavored with tamarind). In non-vegetarian households, dosa are sometimes
eaten with chicken or mutton curry.
- Kheer - A rice pudding made by boiling rice with milk and sugar. Softened almonds
or pistachio nuts are often added, and the dish is often flavored with cardamoms and saffron.
In South India, the dish is known as payasam and is made using
coconut milk instead of milk.
- Murgh makhani (butter chicken) - Originally from the Punjab, this dish consists
of chicken marinated in yoghurt and spices, then grilled or
roasted.
- Pakora - Vegetables (cauliflower, chilli, eggplant, onion, potato, spinach or tomato) or
cheese (paneer) coated with gram flour (flour made from chickpeas) and deep-fried. They are
a popular snack.
- Pani puri - A crispy puri (made from fried dough) filled with a watery spicy mixture
containing chickpeas, potato, and spices.
- Patra - This vegetarian dish from Gujarat is made from rolled up Taro plant leaves with
spices and tamarind paste which are then sliced and fried. Ready prepared patra is available
in tins.
- Phall - A very spicy hot South Indian curry dish.
- Samosa - A popular North Indian snack. It is made from pastry shell, usually triangular
in shape, and is filled with mashed potato, or sometimes cheese (paneer), chickpeas, ground meat,
or mushroom (khumbi).
- Tandoori chicken - A chicken recipe originally from the Punjab. Tandoori chicken
is prepared by marinating chicken in yoghurt and tandoori massala (a mix of spices).
It is traditionally cooked in a clay oven (tandoor), but can also be grilled.
- Vindaloo - A Portuguese influenced curry dish from Goa (which was colonized by
Portugal). It is very spicy hot
and has become a popular Indian dish in
Britain,
Australia, and
New Zealand.
In Goa itself, vindaloo is usually made from pork, but overseas, other meats such as chicken
are often used.
On this page, you will find a selection of Indian cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Indian Recipes Downloads & Web Sites |
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| | From ClickBank:
Click here for details | | This eBook, First Of Its Kind, Authored By A Five-star Indian Chef Gives You The Insider Kitchen Secrets On How To Prepare The Perfect And Authentic Indian-style Curry Step By Step So That You Never Go Wrong. |
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| | From ClickBank:
Click here for details | | With Laxmi's eBook you will cook with recipes than are genuinely Indian. It is the food that we Indians make in our homes, not the food that we eat in 5 Star Restaurants. Laxmi will show you the art of making Indian curry that is healthy, delicious and tasty. |
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By Madhu Gadia
Perigee Trade
Paperback (240 pages)
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Click Here | - ISBN13: 9780399535307
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Product Description:
The author of New Indian Home Cooking presents a fresh take on Indian recipes for vegans, vegetarians, and anyone who loves Southeast Asian cuisine.
Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don't compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations. |
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By Pushpa Bhargava
Crest Books, Inc.
Hardcover (182 pages)
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Click Here | - ISBN13: 9780976185123
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From Mom with Love . . . is perhaps the only cookbook that contains: - Recipes for everyday cooking such as dal, roti and chawal, in addition to fancy food such as Goan Shrimp Curry and Rajasthani Chicken
- A complete list of spices, legumes, beans, and pots and pans you need to start cooking
- A pantry list for beginners and another one for more committed and experienced cooks in a format that you can take right to the store with you
- Ideas about foods you can cook and freeze ahead of time for when you need to produce a meal in a hurry or are too tired to cook
- A complete list of menu combinations for different occasions, both special and everyday
- Suggestions on how to deal with cooking crises such as a sauce that has become too watery
- Tips for storing and preparing precooked masalas and efficient ways to freeze chutneys
- Details on the pots and pans you need and serving suggestions including what the recipe goes best with
- Safety tips such as how to quickly put out a minor fire on your stove
- Guidelines for cleaning and odor removal
- Home remedies for minor ailments such as cough and colds, upset stomachs
The most special and unique feature of this book is the TLC tips. These are little shortcuts and little secrets that will make your cooking easier, yet delicious. It is an invaluable gift to give to anyone who loves to cook or would like to try. Find more information at momsindiancooking.com. Containing 134 recipes, From Mom with Love . . . is designed with full-color mouthwatering pictures on almost every page. Ergonomically designed to open flat when lying on counter. |
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By Madhur Jaffrey
Chronicle Books
Paperback (144 pages)
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In a new collection of sixty easy-to-follow recipes, the author of A Taste of India shares the secrets of fine Indian cuisine, presenting a variety of delicious rice dishes, chutneys and relishes, drinks, curries, and desserts. Original. IP. |
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By Monica Bhide
Simon & Schuster
Hardcover (288 pages)
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Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold.Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes. |
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By Raghavan Iyer
Workman Publishing Company
Hardcover (816 pages)
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Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.
Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.
curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. |
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By Shanta Nimbark Sacharoff
Book Publishing Company (TN)
Paperback (191 pages)
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Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine. |
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By Ruta Kahate
Chronicle Books
Paperback (132 pages)
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The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices coriander, cumin, mustard, cayenne pepper, and turmeric to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes. |
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By Madhur Jaffrey
Barron's Educational Series
Hardcover (240 pages)
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Chef magazine called this book’s author “the best-known ambassador of Indian food in the United States” . . . and the Boston Herald referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” The New York Times described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey’s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. |
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By Julie Sahni
William Morrow Cookbooks
Released: 1980-10-01
Hardcover (560 pages)
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This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read. |
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By Madhur Jaffrey
Vintage
Released: 2007-10-09
Paperback (320 pages)
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Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up.
This memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Included here are recipes for more than thirty delicious dishes that are recovered from Jaffrey’s childhood. |
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