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Indian Cooking: Fresh and Home-Made, #2
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About this ebook
Simple, easy Indian curries, naan and roti. Make Butter Chicken, Coconut Curry and Gluten Free naan and roti in your own kitchen. Based on the artisanal spices created by Laurie's Ultimate Goods, this book contains 8 spice recipes and 25 dishes to make at home. Tastes like you worked hard all day but takes only minutes to prepare.
Author
Laurie Stewart
If you enjoyed this story, please check out other stories by Laurie Stewart. Shifting Shards- Eighth Ripple Press; On This Day We Maen be Seen, an urban fantasy novella 30 at 30- Ottawa Independent Writers 30th Anniversary anthology; The Soul Eggs, a fairy-tale horror short Steamy Cogs- Eighth Ripple Press, La Contessa; a Steampunk romantic mystery Soon to be released: A Ring of Earth, a Terreagles Novel Nets to Catch the Wind, a Terreagles Novel A Scream in the Night, a Bean Sidhe novel Or follow her on Facebook at Laurie Stewart; writer, filmmaker, painter You can also check out her authors page at Smashwords
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Book preview
Indian Cooking - Laurie Stewart
Foreword
There is a simple joy in being able to serve healthy, home-made food to your family and friends. I find it especially, well...thrilling, if the food is clean, real, unprocessed and interesting. My Dad's signature dish was baked pork chops with onions and a can of mushroom soup. One of mine is coconut chicken curry, with me creating the sauce from scratch instead of buying it from an Indian market or the ethnic foods aisle at a grocery store.
My husband's favourite is Butter Chicken or massaman curried anything. I like ginger chicken, but dearest hubby is not so fond of sweet with his meat. All served over quinoa, brown basmati or parboiled rice.
These recipes are not just delicious, they fit (with little to no changes) with a number of diet plans; Clean Eating, Whole Food, (modified) Paleo, etc. And they can be easily made Gluten or Dairy free, Vegetarian, and some can even be made vegan.
I have been making my own spice mixes since 2003, and have gotten pretty good at it. Good enough that restaurant food is often a let-down. I make better myself, so it's only laziness or time constraints that have us eat out now.
In this book are recipes that use basic, and a few speciality, ingredients. No canned sauces, no frozen meals. But they taste as good or better than most take-out. If you find the sauces not as sweet as your favourite restaurant, add a touch of brown sugar. If they're not as rich, add a teaspoon of peanut butter.
All of the recipes in here may be adjusted to your preferences; almond butter instead of peanut, lemon juice instead of vinegar, tofu in place of the meat.
So jump in, and enjoy making these satisfying, healthy dished today!
Part 1: The Spices
Why make them yourself
Spices are the key to any culture's cuisine. Although there are a limited number of different spices, it is the combinations and proportions that make the difference between an Indian yellow curry and a Thai red curry. A meatloaf and a traditional Scottish haggis. Boiled spinach and saag paneer.
Making your own mixes allows you the freedom and
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