Indian Cooking For Dummies
- Length: 400 pages
- Edition: 1
- Language: English
- Publisher: For Dummies
- Publication Date: 2021-08-31
- ISBN-10: 111979661X
- ISBN-13: 9781119796619
- Sales Rank: #9458182 (See Top 100 Books)
Taste the real thing and discover the delights of home-cooked Indian food
Indian food―delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, 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, Indian Cooking For Dummies is for you.
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?
- Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes
- Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each
- Eat healthily and cook from scratch, without spending too much time in the kitchen
- Enjoy expert advice on how to make a meal for one or feed a large family, Indian style
For flavor, aroma, variety, and sheer pleasure, Indian food is tops―and you can make it yourself, with this friendly Dummies guide!
Title Page Copyright Page Table of Contents Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here Part 1 Getting Started with Indian Cooking Chapter 1 Exploring India through Food The Early Use of Spices How spices traveled outside India The influences that make Indian cooking so diverse The North: Of Conquest, Kings, and Empire Delhi: The Mughals and Islamic influences The foothills of the Himalayas: Basmati rice Punjab and the Partition of India Kashmir and its saffron fields The East: Tea Plantations, Tempting Sweets, and Treasures of the Sea Tea and the British Kolkata and Bengali sweets Odisha and fish with everything The South: Of Temples, Coconut Groves, and Spice Routes Sacred foods Goa and the Portuguese influence Kerala and its Hindu, Christian, and Muslim cooking Tamil Nadu temples and their fragrant cuisines The West: A Melting Pot Mumbai and the Parsi influence Pune and the Sindhi influence Konkan’s golden coastlines Gujarat and its extravagant thalis Chapter 2 Embracing India’s Love of Vegetables Putting Together Vegetarian and Vegan Meals Bringing Ayurvedic Wisdom to Your Kitchen Following eight easy rules of an Ayurvedic diet Identifying the six tastes and sensations Eating with the seasons Chapter 3 Tools of the Trade Making Prep Work Easy with the Right Utensils Knives Cutting boards Other utensils Knowing Which Pots, Pans, and Griddles the Experts Use Karahi Tava Dosa pan Pressure cookers Handling Spices like a Pro A spice tin for storing spices Tools for blending and crushing spices Chapter 4 Shopping for Essential Ingredients Diving into Dry Goods Spices Grains Nuts Flavorings Beans Everything else Yes, We Can! Stocking Up on Canned Goods Tomatoes Coconut milk and coconut powder Beans Mango puree Free-Range Culture: Shopping for Dairy and Eggs Yogurt Cream Paneer Eggs Knowing Which Fats and Oils You Need To ghee or not to ghee Must-have oils for an Indian kitchen Drop the Beet: Loading Up on Produce Aromatics and herbs: Veggies with a punch Eggplants Potatoes Mangoes Shopping for Meat and Poultry Part 2 Getting Comfortable in the Kitchen Chapter 5 Common Indian Kitchen Techniques Chopping Techniques Chopping, mincing, and dicing Peeling Slicing Butterflying shrimp Marinating Meats and Other Foods How long to marinate How to build an Indian marinade Sweating Over a Hot Tandoori Oven, er, Stove Dum: All hot and steamy Tarka: Don’t lose your temper, use it Bhuna: It’s bhuna long time Talna: Off to a frying start Dhungar: A practi-coal solution Chapter 6 Using Staple Ingredients in Indian Dishes Focusing on Ingredients Standardizing recipes Measuring ingredients The Long and Short of Cooking Rice Making and Storing Ginger-Garlic Paste Preparing the ginger Preparing the garlic Making the paste Happy Sour: Using Tamarind Identifying the various forms of tamarind Deseeding and making tamarind pulp Trying tamarind in your Indian cooking You Say To-May-To, I Say To-Mah-To: Using Fresh, Canned, or Paste Fresh tomatoes Canned tomatoes Tomato paste Passata Loving Lentils Cooking lentils Knowing the correct texture and consistency I’m Not Crying, You’re Crying: Working with Onions Knowing which type to use Slicing or dicing Cooking onions for curries Drop It Like It’s Hot: Cooking with Chilies How to choose the right chile How to use chilies Going Cuckoo for Coconut Fresh coconut Desiccated coconut Coconut milk Making and Using Paneer How to make paneer How to cook with paneer Chapter 7 Spices Make Indian Dishes Nice We Seed to Talk: Using Whole Spice Seeds Frying whole spices in oil Toasting whole spices Ground Sterling: Working with Ground Spices Cooking ground spices at the start At a later stage during the cooking At the end of cooking Creating a Series of Blends Chapter 8 Building a Curry Defining Curry: What It is and What It Isn’t Curry sauce Curry powder Curry leaves First Things First: Choosing a Pan and Using the Right Oil Paying Attention to the Order in Which Ingredients Are Added to the Pan Building Different Kinds of Curries Building a North Indian curry Building a South Indian curry Turning Up the Heat Chilies Pepper Mustard seeds Adding Depth to Your Curry Achieving the Right Color and Consistency Color Consistency Jazzing Up the Look with Garnishes Onions Cilantro Mint Lemon and lime Fresh chilies Ginger Salad vegetables Nuts and dried fruit Spices and dried herbs Boiled eggs Cream, butter and yogurt Banana leaves Chapter 9 Bringing It All Together in a Deliciously Healthy Meal Off the Menu: Restaurant versus Home Cooking Classifying foods by heat levels Aiming for the broadest audience Using too much fat Using too much salt Charging an arm and a leg Sticking to a limited list of ingredients Taking the Worry out of Curry Eating the rainbow Talking texture Popadams Salads Chips Playing with temperature Heating it up Tickling your palate Putting Together Indian Meals Composing a weeknight dinner Creating an Indian entertaining menu Going all out: Creating a thali Part 3 Serving Up Indian Specialties Chapter 10 Lovely Lamb, Beef, and Pork Dishes Chapter 11 Scrumptious Poultry Dishes Chapter 12 Delish Fish and Seafood Dishes Chapter 13 Vegetables Cooked the Indian Way Chapter 14 Rice with a Bit of Anything Chapter 15 Can’t-Be-Beat Lentils and Beans Chapter 16 Exotic Egg Dishes Part 4 Whipping Up Breads, Chutneys, and Tasty Treats Chapter 17 Dishes to Start the Day Chapter 18 Tasty Snacks and Appetizers Chapter 19 No-Bake Breads Chapter 20 Chutneys and Salads Chapter 21 Desserts and Drinks Part 5 The Part of Tens Chapter 22 Ten Time-Saving Tips for the Kitchen Prepare Your Ingredients Ahead of Time Store Your Spices Efficiently Cook in Batches Chop Ingredients Evenly Freeze Basic Curry Sauces Figure Out the Proper Prep Order Reduce Food Waste Keep Your Compost Pail Nearby Use a Pressure Cooker or Instant Pot Choose the Right Size Pan and Use a Lid Chapter 23 Ten Myths about Indian Food All Indian Food Is Extremely Hot Popadams and Dips Are Eaten at the Start of a Meal All Indian Food Is Curry Indian Food Is Unhealthy All Indian Bread Is Naan Adding Curry Powder Makes a Dish Indian Eating with Your Fingers Is Unhygienic Indians Eat Food off Leaves and Not Plates All Indian Food Is Cooked in Ghee Indian Food Is Mainly Vegetarian Chapter 24 Ten Tips on Indian Table Etiquette Save Room for Seconds and Thirds Eat with Your Right Hand Don’t Double-Dip Show Appreciation to Your Host Wash Your Hands Don’t Lick Your Fingers Mix Your Food Intentionally Clean Your Plate Bring Flowers instead of Food for Your Host Don’t Drink Alcohol with Your Dinner Unless You’re Offered It Appendix Metric Conversion Guide Index Supplemental Images EULA
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