Details

Indian Cooking For Dummies


Indian Cooking For Dummies


1. Aufl.

von: Monisha Bharadwaj

17,99 €

Verlag: Wiley
Format: PDF
Veröffentl.: 29.07.2021
ISBN/EAN: 9781119796664
Sprache: englisch
Anzahl Seiten: 400

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p><b>Taste the real thing and discover the delights of home-cooked Indian food </b></p> <p>Indian food—delicious, diverse, and not as difficult to cook as you might think! In <i>Indian Cooking For Dummies,</i> you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a  Bengaluru breakfast, Lucknow lunch, or Delhi dinner, <i>Indian Cooking For  Dummies </i>is for you. </p> <p>Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy  lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet?  </p> <ul> <li>Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes </li> <li>Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each </li> <li>Eat healthily and cook from scratch, without spending too much time in the kitchen </li> <li>Enjoy expert advice on how to make a meal for one or feed a large family, Indian style</li> </ul> <p>For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide! </p> <br />
<p>Introduction 1</p> <p><b>Part 1: Getting Started with Indian Cooking</b><b> 7</b></p> <p>Chapter 1: Exploring India through Food 9</p> <p>Chapter 2: Embracing India’s Love of Vegetables 23</p> <p>Chapter 3: Tools of the Trade 33</p> <p>Chapter 4: Shopping for Essential Ingredients 45</p> <p><b>Part 2: Getting Comfortable in the Kitchen</b><b> 65</b></p> <p>Chapter 5: Common Indian Kitchen Techniques 67</p> <p>Chapter 6: Using Staple Ingredients in Indian Dishes 83</p> <p>Chapter 7: Spices Make Indian Dishes Nice 111</p> <p>Chapter 8: Building a Curry 123</p> <p>Chapter 9: Bringing It All Together in a Deliciously Healthy Meal 153</p> <p><b>Part 3: Serving Up Indian Specialties</b><b> 171</b></p> <p>Chapter 10: Lovely Lamb, Beef, and Pork Dishes 173</p> <p>Chapter 11: Scrumptious Poultry Dishes 189</p> <p>Chapter 12: Delish Fish and Seafood Dishes 203</p> <p>Chapter 13: Vegetables Cooked the Indian Way 217</p> <p>Chapter 14: Rice with a Bit of Anything 235</p> <p>Chapter 15: Can’t-Be-Beat Lentils and Beans 249</p> <p>Chapter 16: Exotic Egg Dishes 263</p> <p><b>Part 4: Whipping Up Breads, Chutneys, and Tasty Treats</b><b> 271</b></p> <p>Chapter 17: Dishes to Start the Day 273</p> <p>Chapter 18: Tasty Snacks and Appetizers 285</p> <p>Chapter 19: No-Bake Breads 301</p> <p>Chapter 20: Chutneys and Salads 311</p> <p>Chapter 21: Desserts and Drinks 323</p> <p><b>Part 5: The Part of Tens</b><b> 335</b></p> <p>Chapter 22: Ten Time-Saving Tips for the Kitchen 337</p> <p>Chapter 23: Ten Myths about Indian Food 343</p> <p>Chapter 24: Ten Tips on Indian Table Etiquette 349</p> <p>Appendix: Metric Conversion Guide 355</p> <p>Index 359</p>
<p><b>Monisha Bharadwaj </b>is an award- winning food author whose books have won awards such as the Gourmand World Cookbook Award. She is a trained chef from the Institute of Hotel Management, Mumbai, and lives in London where she runs her Indian cooking school.</p>
<p><b>Craft incredible curries (and more)—no sweat</b></p> <p>The rich, fragrant cuisine of India is yours for the making. Voyage through the foothills of the Himalayas, the coastlines of Konkan, and everywhere in between, sampling the regional specialties without leaving your kitchen. Shop for tamarind, fenugreek, and other Indian must-haves. Then use authentic techniques to whip them up into satisfying meat, fish, and vegetable dishes. Make all your favorites (palak paneer, anyone?), plus dozens of lesser-known but no-less-delicious recipes, regardless of your cooking know-how. <p><b>Inside...</b> <ul><li><b>Essential tools every Indian kitchen needs </li><li>Basic techniques for authentic taste</li><li>Ayurvedic dietary wisdom</li><li>Prep-ahead and freezer meal ideas to cut down on cooking time</li><li>Mains and sides for any skill level</li><li>Hints for tracking down those hard-to-find exotic ingredients</b></li></ul>

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