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    Indian Home Cooking - Very Easy to Cook Everyday Recipes
    Indian Home Cooking - Very Easy to Cook Everyday Recipes
    Indian Home Cooking - Very Easy to Cook Everyday Recipes
    Ebook136 pages57 minutes

    Indian Home Cooking - Very Easy to Cook Everyday Recipes

    By Anya Gulzar

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    About this ebook

    If you love to eat Indian food but were too afraid to attempt cooking it at home then you will love this simple, unpretentious cookery book. Full of very easy to cook home cooking recipes prepared with just a few basic spices; you will be surprised at how simple and quick it is to create delicious Indian food at home. All the recipes are tried and tested, tasty dishes that work. From everyone's favourites like butter chicken and cauliflower and potatoes (aloo gobi) to more unusual dishes such as lamb meatballs curry and lamb korma, snacks such as samosas, lamb kebabs and sweets such as halva and sweet rice; there’s plenty to choose from whether you are cooking for one, cooking for family or a dinner party. Enjoy cooking and enjoy eating!
    LanguageEnglish
    PublisherLulu.com
    Release dateJun 8, 2012
    ISBN9781471737459
    Indian Home Cooking - Very Easy to Cook Everyday Recipes

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      Book preview

      Indian Home Cooking - Very Easy to Cook Everyday Recipes - Anya Gulzar

      2012

      INTRODUCTION

      If you love to eat Indian food but were too afraid to attempt cooking it at home then you will love this simple, unpretentious cookery book. Full of very easy to cook home cooking recipes prepared with a just a few basic spices; you will be surprised at how simple and quick it is to create delicious Indian food at home. All the recipes are tried and tested, tasty dishes that work. From everyone’s favourites like butter chicken and cauliflower and potatoes (aloo gobi) to more unusual dishes such as lamb meatballs curry and lamb korma, snacks such as samosas, lamb kebabs and sweets such as halva and sweet rice; there’s plenty to choose from whether you are cooking for one, cooking for family or a dinner party.

      If you are a complete beginner you will still get on famously with this book. Often you will find that before we can attempt a particular cuisine we have to invest in a lot of ingredients in order to get started. For the purposes of the recipes in this book you can start with as little as five basic spices and add more to your cupboard as you go along.

      The book does not assume experience of Indian cookery; and all the recipes are well explained. There are further recipes that require a few more spices and some whole spices too but none that should be difficult to find and indeed widely stocked by supermarkets.

      If you have a family and young children you can vary the spices according to your taste. You can substitute paprika which is mild, for chilli powder which is hot in flavour and each recipe provides both preferences. A mild and hotter version is shown for most recipes.

      You could freeze some or all of any of the cooked dishes once cool and when ready to eat, heat them up in a hot oven for 30-40 minutes. You won’t have the need to order a takeaway.

      INGREDIENTS

      BASIC ESSENTIAL SPICES

      You will need a few basic Indian spices to get started; these are widely available and you shouldn’t have trouble finding them. These spices will enable you to cook a vast array of dishes and you will be surprised at the flavours you can create with them. As long as you have these few spices in your cupboard and a fresh ingredient or two you are truly on your way to making delicious and easy Indian food.

      Ground Cumin whole cumin seeds are ground to produce the powder. If you lightly toast the seeds in oil it produces a stronger flavour.

      Ground Coriander these are the seeds of the fresh coriander ground to produce a powder.

      Red Chilli Powder this is powdered dried chilli. You can buy it in mild to extra hot variety.

      Paprika this is ground paprika made from chilli peppers and produces a mild spicy flavour without the heat of the red chilli powder.

      Turmeric this is used only in powder form in cooking. It has antiseptic properties and gives a yellow colouring to curries.

      FURTHER SPICES

      Adding the following spices to your cupboard will enable you to create more complex flavours to food and make it richer and tastier. The whole spices are really useful to have at hand; you can use them whole in curries and rice dishes or grind them using a (dedicated) coffee grinder to make your own freshly ground spices. The aroma and flavour has more intensity and is fresher than ready ground spices sold in shops. Spices do go stale and lose flavour so it’s best to buy them in appropriate pack sizes that will get used up in a few months. Once opened store the spices in airtight jars.

      Garam Masala a mix of strong spices such as, black pepper, cloves, coriander, nutmeg, cinnamon and black cardamom. The spices and proportions can vary according to brand. This is intended as a garnish to sprinkle over a cooked dish whilst it’s still hot. Sprinkle over a teaspoon or two to enhance the flavours.

      Cinnamon and Nutmeg add warm, spicy, sweet flavours to both sweet and savoury dishes.

      Ground All-Spice Powder a mix of warm spices, cinnamon, nutmeg and cloves which, works really well in curries. You can find this in most supermarkets and food shops.

      Curry Powder a mix of ground spices prepared for cooking with that isn’t quite a substitute for using individual spices but good to have in the cupboard to make mild dishes and casseroles. You can try adding a teaspoon to sauté potatoes or to a chicken casserole.

      Pomegranate Powder dried ground pomegranate seeds add a tanginess and fruitiness. Good to add to lamb kebabs and fritters.

      Mango Powder similar to pomegranate powder and good in potato dishes.

      Chaat Masala this is possibly less known but a really useful thing to have; it’s a powder mix of spices that can be sprinkled on salads, yoghurt and cut fruit. It’s easily found in Indian food shops along with other spices.

      WHOLE SPICES

      Cumin

      Coriander

      Black Cardamom

      Green Cardamom

      Cloves

      Cinnamon Sticks

      HERBS

      Fresh Coriander – this herb has a great affinity with curried food used as a

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