Indian cooking

Free ebooks ==> www.Ebook777.com www.Ebook777.com Free ebooks ==> www.Ebook777.com KNAC� MAKE IT EASY INDIAN COOKING www.Ebook777.com KNACK INDIAN COOKING A Step-by-Step Guide to Authentic Dishes Made Easy MEENAKSHI AGARWAL Photography by Peter Ardito and Susan Byrnes KNAC MAKE IT EASY 9�,� An imprint of Globe Pequot Press Free ebooks ==> www.Ebook777.com To buy books in quantity for corporate use or incentives, call (800) 962-0973 or e-mail premiums@GlobePequot.com KNAC� M A K E IT đ E A S Y Copyrightâ 2010 by Morris Book Publishing, LLC The information in this book is true and complete to the best of our knowledge All recommendations are made without guarantee on ALL RIGHTS RESERVED No part of this book may be reproduced or the part of the author or Globe Pequot Press The author and Globe transmitted in any form by any means, electronic or mechanical, Pequot Press disclaim any liability in connection with the use of including photocopying and recording, or by any information this information storage and retrieval system, except as may be expressly permitted in writing from the publisher Requests for permission should be addressed to Globe Pequot Press, Attn: Rights and Permissions Department, P.O Box 480, Guilford, CT 06437 Knack is a registered trademark of Morris Publishing Group, LL(, and is used with express permission Editor in Chief: Maureen Graney Editor: Katie Benoit Cover Design: Paul Beatrice, Bret Kerr Interior Design: Paul Beatrice Layout: Casey Shain Cover Photos by Peter Ardito and Susan Byrnes All Interior Photos by Peter Ardito and Susan Byrnes with the exception of p 25 (right)© Bygestudio/Dreamstime.com Library of Congress Cataloging-in-Publication Data is available on file ISBN 978-1-59921-618-8 Printed in China 10 www.Ebook777.com Dedication Photographers' Acknowledgments To my pa rents, for m o l d i n g me i nto who I am today To my The p u ngent fra g n ces of the I n d i a n kitche n a re sti l l fresh hu sba nd, Atu l, fo r add i n g f1 avor to my l ife in o u r memories as we write these words M a ny tha n ks to a l l for m a k i n g th is project a s u ccess: M a u reen G ney fo r Acknowledgments select i n g us to be part of this wo n d e rfu l project To Meena M a u reen a n d Katie, you a re rock sta rs, a n d I cou l d n't have Ag a rwa l fo r creat i n g tasty d i shes that del ight both the pal­ bro u ght l ife to this project witho ut yo u My friends a n d fa m­ ate a n d the eye To o u r food sty l i st G race Kwon for he r s ki l l i l y, you a re a l ways ready to ta ste a nyth i n g out of my kitchen a n d patie nce H e r contributi ons were i n va l u able with a s m i l e on yo u r face! And most i m porta ntly, to my blog Peter Ard ito a n d S u s a n Byrnes, readers, who i n s p i re me to a l ways keep coo k i n g I tha n k you A rd ito+ Byrnes Photog phy a l l fo r you r l ove and s u pport Ha ppy eati ng! Meena Ag a rwa l (www.hookedo nheat.com) CO NTENTS I ntrod uction vi i i Chapter6: Salads C h i c kpea & Potato S a l a d Chapter : Tools& Equipm ent Spicy Corn S a l a d Pots & Pa n s xi i S p i ced Ca bbage S l aw Uten s i l s M i nt & C u c u m ber S a l a d Specia l Eq u i p m ent 50 52 54 56 Chapter7: Chick en Chapter2: Spices& Dried H erbs Seeds Whole S pices Seaso n i ng S p ices Dried Leaves S pice Powde rs C l a ssic C h i c ke n C u rry 58 C rea my Ch icken with Ra i s i n s 60 C i l a ntro C h i c ke n 62 10 Al m o n d C h icken Cu rry 64 12 Sa uteed C h i c ke n with Potatoes 66 14 G i n g e r C h i c ke n 68 70 Chapter3: I ndian M ark etBask et Chapter8: G round M eat Le nti l s 16 M i n ced La m b with Pea s F l o u rs 18 M i nced La m b & Potato C u rry 72 Coo k i n g Sta ples 20 Meatba l l C u rry 74 Fresh Herbs 22 S p i c y Herbed B u rg ers 76 Pa n eer 24 M i n ced C h i c ke n w i t h S p i n a c h 78 80 C h i c ke n-Stuffed Zucch i n i Chapter4: A ppetizers 26 Chapter9: Lam b Ja l a peno Pa neer Poppers Potato S a m osas 28 La m b & Le nti l Stew 82 Masala Popcorn C h i c ke n 30 B l a c k Pe pper La m b 84 Cocon ut-Cru sted S h r i m p C u m i n S m a s hed Potatoes 32 La m b with Dri ed Ap ricots 86 34 M a ri nated La m b C h o ps 88 Stuffed M u s h room C u ps 36 Saffron La m b C u rry 90 C h ic kpea Patties 38 La m b & Potato Stew 92 Tu na Cutlets 40 94 Chapter10: F ish& Shrim p M u sta rd Fish Cu rry Chapter5: Soups Spiced Tomato So u p 42 Hot & S o u r Fish Stew 96 Coco n ut Le ntil So u p 44 C h i l i S h ri m p 98 Chic kpea S o u p 46 Cocon ut Fish C u rry 00 48 M a s a l a Ba ked F i s h 02 104 Spiced Yog u rt S o u p Ta m a r i n d S h ri m p Chapter11: Vegetables Chapter16: Rice Potatoes with Peas & C u m in 06 Saffron & A l m ond P i l af 70 Mashed Sweet Potatoes 08 C h i c ken & C h i c kpeas Pilaf 72 Eg g p l ant with Yog u rt 10 Gro und Meat & Peas P i l a f 74 R u stic Potato C u rry 12 Egg & Vegeta ble R i ce 76 Sauteed Cabbage & Ca rrots 14 Tom ato & C i l antro Rice M u s h room Cu rry 16 Lem on R ice M ixed Veg eta ble Pi laf Sa uteed Okra & Oni ons 18 Crea my S p ina c h 20 M a s a l a G reen Beans 78 80 82 22 Chapter17: Breads Ca u l ifl ower with Pea s 24 Roti 84 Stuffed Ba by Eg g p l ants 26 Naan 86 128 Potato-Stuffed Bread 88 Sauteed Brussels S p routs Deep-Fried Bread Chapter12: Beans & Lentils Everyday Da l 90 Semol ina Panc a kes 92 30 M ixed Vegeta b l e Dal 32 Crea my B l a c k Lent i l s 34 Beet Ra ita Red Ki dney Beans C u rry 36 Mango & M int Ch utney Ch ickpeas with Potatoes 138 To mato Ch utney Black-eyed Pea s & Coconut C u rry 140 C i l antro Ch utney S p i ced Tom ato Ra ita Ta m a rind Ch utney Chapter 13: Eggs Egg C u rry S picy Scra m b led Eggs Masa l a O m e l et Chapter18: Chutneys& Dips 94 96 98 200 202 204 206 208 21 42 44 Chapter19: Sweets 46 Coconut A l m ond Fudge Mango Yog u rt with Pista c h ios M a s a l a C h ocol ate Truffles Chapter14: Paneer 48 Saffron-Infu sed Fruit S a l a d 21 Paneer with Pe ppers & Onions 50 Semol ina P u d d ing 214 Paneer & Pea s Cu rry 216 S pina c h Paneer 52 S piced Cru m b l ed Paneer 54 Chapter20: Resources Crea my Paneer C u rry 56 M enu I d ea s Chapter 15: Tandoori Specialties C h ic ken Ti kka 219 Find I ng red i ents 220 M etric Conve rsion Ta b l es 58 Eq u i pm ent Resou rces 222 M inced M e a t S kewe rs 60 Ch efs & Pe rsona l ities 24 Tandoori S h ri m p 62 We b Sites, V ideos, & Books 226 Paneer & Veg eta ble S kewers 64 Ind ian C u l t u re 28 Bon u s Reci pes 229 Tandoori Ca u l i fl owe r 66 G r i l led Fish 68 G l ossa ry 232 Index 36 INTRO D U CTIO N z One of the ea rl iest a n d fo ndest m e m o ries I have of my c h i ld­ my mom, s h e cou ld never accept that coo k i n g a trad iti o n a l hood i nvo l ves pl ayi n g h o u se with my you n ger brother and I nd i a n mea l was out o f h e r rea c h So she toi l ed, a n d she sister We wo u ld think u p ma ke-bel i eve sce na rios a n d p l ay toi led, a n d today she m a kes better c u rries and mea ner bi ry­ them out to the best of o u r abi l ity a n d conviction Some a n i s t h a n a ny born-I n d i a n I know of my favorite playti mes i n c l u ded th ose where I i m a g i ned G rowi n g u p, I tru ly be l ieved that my mom was the best myse lf i n front of a ru n n i n g camera w h i l e I a n i mated ly we nt coo k in the worl d M a ny yea rs later, I sti l l h o l d strong to that t h ro u g h my very own coo k i n g show Yes, I cou l d say that I be l ief I l oved watc h i n g her g o about her kitchen d uties was born with a s pat u l a i n p l ace of o n e of my bo nes w h i l e s h e c h o p ped and prepped for d i n ne r 1 The yea r I t u rned fifteen, Mom thoug ht it was about t i m e f­ u Growing Up in the Middle East I l e a r n e d t o cook If noth i n g el se, it wou l d at least e n s u re � I g rew u p with my two sibl i n g s, a you ng e r brot h e r a n d sis­ that I cou l d feed myse lf when the need a rose S h e sta rted 1 ter, in Kuwa it, where my pa re nts had made themselves fee l off with tea c h i n g me to boi l an egg Somehow, boi l i n g the at home f o r the past t h i rty yea rs Like every you n g l ibe l pe rfect egg was a l ways a d a u nt i n g task M a ny weeks, a nd m i n ded a d u lt of t h e i r ti me, with d rea m s to see the other d oze n s of pa rbo i l ed eg g s l ate r, s h e decided she had had side of the world they g rew up in, they both trave led the enoug h A g i r l does n't need to l ive on boi led eggs-the re d ista nce to t h i s s ma l l desert cou ntry to find new p u rpose is a whole world out there fo r her to exp l o re that has noth­ to their l ives, and in tu rn, a better and brig hter fut u re t h a n i n g i n particu l a r to d o with bo i l ed eggs Nonethel ess, she w h a t they had s u cc u mbed to i n t h e i r h o m e l a n d s Am idst decided to stick with eg g s, o n ly t h i s ti me, fried And g l o ry to new opport u n ities a n d adventu res, they fou n d each othe r, a l l g l ories, I nai l ed it from the get-go With fried eggs bei n g a nd t h u s beg a n the fu sion of two c u l t u res my fa vo rite on the breakfa st m e n u , Mom cou ld n o w sleep z My mom i s a M a l aysi a n ; my dad, an I n d i a n The i rs i s, of cou rse, a u n ion of two very d isti nct c u ltu res Bec a u se my peacefu l ly k nowi n g that when morn i ng ca me, I cou ld h a p­ p i l y feed myself dad refu sed to forsa ke h i s dal-roti ro utine when he ma rried viii Free ebooks ==> www.Ebook777.com To India for College After h i g h school, it was time fo r me to move i nto a hostel for my col lege years in I nd i a Th i s wa s to beg i n a whole new pha se i n my l ife India see med more a l ien to m e than I had eve r i ma g i ned, fa r from the comfort and secu rity of the o n l y home I had known u nt i l t h i s ti me, Kuwait Even thou g h we s pent a l most every s u m mer in Del h i a n d its s u rro u n d i n g a reas, I sti l l fe lt l i ke a stra nger i n t h i s n ew l a n d I had never before been to B a n g a l o re, a modern, ope n - m i nded metro­ po l ita n city in the state of Ka rnataka towa rd s the southern part of the I n d i a n s u bcontinent H e re, I met m a ny c h a l ­ l en ges, l a n g uage bei ng one o f t h e m Food came a c l ose seco nd I n d i a is as d iverse i n its food a s it i s i n its people If you were to start from the very top, w h i c h is the state of Kas h m i r, a n d move s l owly d ownward, sto p p i n g in every state, prov­ i n ce, a n d major c ity, you wou l d be s u rpri sed by the va riety of food you wo u l d h ave tasted a l ong the way A s i m ple mea l of lenti l s, w h i c h is one of the sta ples in a n I n d i a n diet, has as m a ny va riations to it a s the n u m be r of homes that cook them Wh i l e I l oved my no rth I n d i a n fare, the food of the south wa s tota l ly new to me, and striki n g to my pa late When I moved i nto col l ege housi ng, I had very l ittle i n m y rec i pe reperto i re t o eq u i p me for a n easy student l ife, ix www.Ebook777.com M EATBALL BI RYANI cups SastMati rice tsp cutMin powder tbsp cooking oil A pinch of saffron tsp cutMin seeds Fresh coriander leaves for garnish cups iinely chopped onions Sliced boiled eggs for garnish (optional) tbsp chopped garlic For the t1teatballs: tbsp chopped ginger tsp chopped green chilies cinnatMon stick 21/1r lbs tMinced tMeat Cl use lean ground chicken, but feel free to use any kind of ground tMeatJ 2-3 bay leaves beaten egg � 7-S black peppercorns 1I2 tsp red chili powder 7-S cloves I2 tsp garatM tMasala cups diced ripe totMatoes I2 tsp chopped ginger Salt to taste I2 tsp chopped garlic tsp red chili powder Salt to taste tbsp coriander powder tbsp olive oil tsp garatM tMasala tbsp bread crutMbs V'l e::::: V'l � 230 M ix a l l the i n g redie nts for meatba l l s in a l a rge bowl M a ke I n a n o n stick deep pan, put a l ayer of the m eatba l l g ravy, m ixtu re i nto bite-size ba l l s a n d fry in a l ittle bit of o i l ti l l m eat­ without the meatba l l s N ow add a l ayer of rice, topped with a ba l l s a re b rown on a l l sides Set a side l ayer of meatba l l s Alternate l ayers of g ravy, rice, a n d meatba l l ti l l everyth i n g i s u sed u p M a ke s u re that the to pmost laye r Pa rboi l rice and set aside (Yo u ca n u se a bout 2-3 c u ps of i s rice water to cook c u ps of rice J u st m a ke s u re the rice is not fu l ly cooked th ro u g h , or e l se the Bi rya n i wi l l t u r n out m u s hy.) Crush a p i n c h of saffron i nto ta b l espoons of water and m ix with you r fi n ger ti l l the wate r catches co l o r Po u r the saffron Heat oil a n d add c u m i n seeds Add o n io n s, g a r l ic, g i n ge r, a nd wate r ove r the top laye r of rice g reen c h i l ies, a n d fry on med i u m-low heat ti l l they sta rt to brown a bit Add c i n n a mon, bay leaves, peppercorns, a n d Cover and cook for m i n utes on a l ow fla me, without sti r­ c l oves, a nd cook for a bout m i n utes r i n g G a r n i s h with fresh coria nder leaves a n d boi l ed eg g s (opti o n a l ) Add tom atoes, sa lt, c h i l i powder, coria nder powder, g a m masa l a a n d c u m i n powder Conti n u e t o cook on med i u m heat ti l l it beg i n s t o d ry u p a nd sta rts t o g ive out oi l Add meatba l l s a n d cover a nd cook for 5-6 m i n utes ti l l it forms a th ick, rich, a nd d ry g ravy base 23 G LOSSA RY Learn the language Boi l: To cook food c l ose to heat sou rce, q u ickly Am choor: A l so known as d ried m a n g o powder; added to d ishes to g ive a ta rt a nd ta ngy flavor Brown: Coo k i n g step that cara me l izes food a n d adds color and flavor before coo k i n g t h ro u g h A rhar Dal: Also k n own as too r; a com m o n l y u sed yel l ow l enti l Cardam om: A fra g nt w h o l e s pice ava i l a b le i n both a s m a l l Basm at i: A l o n g - g i ned I n d i a n r i c e that is h ugely popu l a r g reen a nd l a rge d a rk brown pod.The s ma l l g reen type i s often It is read i l y ava i l a b l e in wh ite or brown a n d i m pa rts a fra g nt u sed in c u rries or desserts for a d e l i cate s u btle flavo r, whereas a roma with l i g ht, fl uffy text u re when cooked the l a rger brown type g ives out a much more rob u st flavor and is often u sed in meat-ba sed c u rries and p i lafs � � V') _J � Bay Leaf: P u ngent d ried leaves of the l a u re l p l a nt, u s u a l ly Channa Dal: Ye l low s p l it pea lenti l s Th i s is a l so ava i l a b l e i n added i n m eat-based c u rries fo r a heady, wood sy flavo r a g reen co l o r Beat: To m a n i p u l ate food with a spoon, m ixe r, or w h i s k to Chill: To refrigerate a sou p or p l a ce it in a n i ce-water bath to combi ne pidly coo l Chili Powder: Co m m o n l y known as caye n ne; u sed w i d e l y i n I nd i a n coo k i n g t o i m pa rt heat a n d a d d a s picy fla i r Blanch: To briefly cook food, p r i m a ri l y vegeta bles or fru its, to remove skin or fix color 232 Chop: To cut food i nto sma l l pieces u s i n g a ch ef's knife or a Dal: A co m m o n word u sed fo r l enti l s, both i n t h e raw a n d food processor cooked form Di ce: To cut food i nto small, even portion s, u s ua l ly a bout 1,4 sq u a re i nc hes DryRub: S p i ces a nd h e rbs r u b bed i n to meats or vegeta bles to m a ri nate and add flavor F enugreek Leav es: Also known as kasooori met h i ; is u s u ­ a l ly added towa rd s the end o f the cooking process t o g ive the d i s h a new d i mension of flavor G aram M asala: A b l e n d of va rio u s s pices that a re d ry roasted a n d then powdered, i n c l u d i n g bay l eaves, c i n n a mon, c l oves, g reen ca rd a m om, c u m i n, and coria nder seeds G ram F l our (Chick pea F lour): A l so known a s besa n ; com­ m o n l y u sed a s the base for m a k i n g fritters or pakodas Cil antro: Th i s fresh herb is from the leaf of a yo u n g coria nder p l a nt; crush before using or use a s a g a rn i s h G rate: A g rater or m icrop l a n e is u sed to rem ove s ma l l pieces or s h reds of skin or food Cl ov es: A bud- l i ke w h o l e spice t h a t i m pa rts a ro b u st a roma a n d stro n g s picy flavor to a dish Coat: To cove r food i n a nother i n g redie nt, as to coat c h i cke n b reasts with bread c r u m bs Coriander: Th is s pice seed is from a p l a nt in the pars l ey fa m ­ i ly; the powdered va riety is a l so a very com m o n s pice u sed in I n d i a n coo k i n g and i m pa rts a s u btle s m o ky flavor when added Cum in Seeds: A l so known as j eera; a co m m o n l y u sed s pice added to warm oil to i m pa rt a warm ea rthy flavor to a ny dish Curry Leav es: Co m m o n l y u sed i n s o u t h I nd i a n cook­ i n g ; u s u a l ly added to hot o i l at the beg i n n i n g of the cook­ i n g process to g ive a s l i g htly a rom atic flavor to the d i s h 233 M asala: The te rm c o m m o n l y u sed to descri be a spice or col­ Pan-F ry: To c o o k q u ickly i n a s h a l low pan i n a s ma l l a mo u nt l ection of spices of fa t over rel atively h i g h heat M asoor Dal: S p l it red le nti ls These a re widely ava i l a b l e, Paratha: A l ig htly fried I nd i a n tlatbread made with whole­ com mo n ly u sed a n d q u ic k coo k i n g wheat tlo u r a n d u s u a l ly stuffed with potatoes a n d other vegeta b les M arinate: To let meats or vegeta bles sta nd i n a m ixtu re of an acid a n d o i l to add flavor a n d te nderize Pick les: Fiery h ot d i me nts made from a m ix of fru its a n d vegeta bl es; often eaten i n m i n ute q ua ntities M el t: To t u rn a solid i nto a l i q u i d by the a d d ition of heat Roti: A fi at I n d i a n bread made from whol e-wheat tl o u r a n d M int: A fresh herb u sed as g a rn i s h o r ble nded in ch utneys cooked on a g ri d d l e o r n o n stick p a n M ustard Seeds: Seed s of the m u sta rd p l a nt, com m o n l y Saff ron: A fra g n t sweet spice i n the fo rm o f t h reads, which added t o hot o i l a l so ppe n s to be the most expensive s pice i n the world N igel laSeeds: Also known as ka l onj i; i t rel ea ses a wonderfu l Sem ol ina: Also known as sooj i ; a g i ny tl o u r derived from a roma when fried a n d i m pa rts a rob u st to u c h of flavor to a d u ru m wheat dish Shred: To use a g rater, m a n d o l i n , or food processor to create Paneer: A fresh I n d i a n c h eese t h a t ca n eas i ly b e made a t s m a l l strips of food home a n d cooked without m e l t i n g i nto t h e d i s h 234 Sim m er: A state of l i q u id coo k i n g where the l i q u id is j u st T oss: To com bi n e food u s i n g two spoons or a s poon a n d a below boi l i ng fork u ntil m ixed Steam: To cook food by i m mers i n g it i n stea m Food is set T urm eric: Also known a s h a l d i; a b ri g ht yel l ow spice powder u sed i n small q u a ntities to add a rich yel l ow color to c u rries ove r boi l i n g l iq u id and other d i s hes T am arind: Also known a s i m l i; it is com mo n l y u sed i n a p u l p W hisk: Both a tool , wh ich is made of l oops of steel, and a fo rm to add a ta rt, ta ngy flavo r t o d i s hes method, w h i c h co m b i nes food u nti l s moot h T and oor: An I nd i a n c l ay ove n u sed to cook m eat, veg eta bles a n d breads at high tem pe rat u res T oorDal: A d u l l yel l ow-co l o red l e n t i l that is m ost often u sed as the base for m a ny south I n d i a n specia l ities l i ke sa m b h a r Y ogurt: A m i l k prod u ct u sed i n most c u rries t o t h i c ke n a n d give it a r i c h , c rea my textu re Z est: The col o red pa rt of the s k i n of citrus fru it u sed to add flavo r to food 235 I N D EX A C;S o � A l m o n d C h icke n C u r ry, 64-65 a mc hoor powder, a p petizers Cheesy Stuffed M u s h rooms, C h i ckpea Patties, 38-39 C h i ckpea Patty Pockets, 39 Coco n u t-Cru sted S h r i m p, 2-33 Cocon u t S h r i m p a n d Mango Wra ps, 33 Cu m i n Sma s hed Potatoes, 34-35 J a l a peno Pa neer Po ppe rs, 28-29 Masa la Fried C h icken, Masala Po pco rn C h icken, 30-3 Potato Sa mosas, 26-2 Spiced Crea m C h eese Fi l l i ng, 29 S piced Roast Potatoes, Spicy Tu na Melts, Stuffed M u s h room C u ps, 36-37 Stuffed M u s h room Sa lad, 37 Tu na Cutlets, 40-4 Wo nton Samosas, B Basmati rice, 20 bay l eaves, bea n s B l a c k-Eyed Peas a n d Coco n u t C u r ry, 40-4 C h ic kpeas with Potatoes, 38-3 Red Kid ney Bea n s Cu rry, 36-3 Beet Ra ita, 94-95 Bette r B utte r Ch icken, The, 229 B l a c k-Eyed Pea s and Coco n ut C u rry, 40-4 B l a c k Pepper La m b, 84-85 bread Deep-Fried B read, 90-9 N a a n, 86-87 Pa neer-Stuffed B read, 89 Pa neer-Stuffed Fried B read, Pa neer-Stuffed N a a n , 87 Potato-Stuffed B read, 88-89 Potato-Stuffed Fried Bread, Potato-Stuffed N a a n , 87 Roti, 84-85 36 Free ebooks ==> www.Ebook777.com Semol i n a Pa nca kes, 92-93 Semol i n a Pa nca kes with Egg, 93 Sweet Semol i n a Pa n ca kes, 93 c card a m o m , Ca u l ifl ower a n d Ca rrot C u rry, 1 Ca u l iflower with Peas, 24-25 Ca u l iflower with Potatoes, 25 C haat Masa l a , Ch eesy Stuffed M u s h rooms, c h i c ke n Al mond C h icke n C u rry, 64-65 C h icken with Spi nach, 49 C i l a ntro C h icken, 62-63 Classic C h icken Cu rry, 58-59 C reamy C h icken with R a i s i n s, 60-6 C rea my M u s h room C u rry, G i nger C h icken, 68-69 Lig ht Ch icken Cu rry, M u s h rooms with Potatoes, 67 Sa uteed C h icken with Potatoes, 66-67 S p i n a c h C h ic ken, 63 Vegeta ria n Yog u rt C u rry, 59 See also g ro u n d meat C h icken a n d C h ickpeas Pilaf, 72-73 Ch icken and M u s h room Fried R ice, 77 Ch icken a n d Tomato R ice, 79 Ch icken Sandwi ches, 79 Ch icken Ti k ka, 58-5 Ch icken Ti kka Pizza, Ch icken Ti k ka Wra ps, C h icken with Spi n a c h , 49 C h ic kpea a n d Potato S a l ad, 50-5 C h ickpea Patties, 8-39 C h ickpea Patty Pockets, C h ickpea Sou p, 46-47 C h ickpeas a n d Cra n berry Pilaf, 73 C h ickpeas a n d Vegeta ble P i l af, 83 C h ickpeas with Potatoes, 8-39 c h i l i powder, C h i l i S h ri m p, 98-99 c h utneys C i l a ntro C h utney, 200-20 M a n g o a nd M i nt C h utney, 96-97 Ta m a r i n d C h utney, 204-5 To mato C h u tney, 98-99 c i l a ntro, 2 C i l a ntro C h i c ke n , 62-63 C i l a ntro C h utney, 200-20 237 www.Ebook777.com D Dee p-Fried B read, 90-9 desse rts Coco n u t Al mond Fudge, 206-7 M a n g o Yog u rt with Pista c h i os, 208-9 Masa l a Chocol ate Truffies, 0- 1 Saffron-I nfu sed Fruit S a l ad, 2- Semol i n a P u d d i ng, 4- d i ps Beet Ra ita, 94-95 M ixed Sa lad Ra ita, 203 S piced Tomato Ra ita, 202-3 E Egg a nd Vegeta b l e R ice, 76-77 Egg C u rry, 42-43 Egg Salad Wra p, 47 Egg p l a nt with Yog u rt, 1 0- 1 eggs Egg a nd Vegeta b l e Rice, 76-77 Egg C u rry, 42-43 Egg Salad Wra p, 47 Masa l a Omelet, 44-45 M ixed Vegeta ble Omelet, 45 Scra m b l ed Eg g s with Potatoes, 47 cin na mon, Citru s Yog u rt D ressi ng, Classic C h icke n C u rry, 58-59 cloves, Cockta i l Meatba l l s, 7 Coc o n u t Al mond Fudge, 206-7 Cocon ut-Cru sted S h ri m p, 2-33 Cocon ut Fi s h C u rry, 00- 1 Cocon ut Lenti l S o u p, 44-45 coco n u t m i l k, 20 Cocon u t S h ri m p a n d Ma n g o Wra ps, 3 co nvers i o n ta b l es, cori a n d e r powde r, 1 coria nd e r seed s, Cre a my B l a c k Le nti l s, 34-35 Crea my C h icken with Ra i s i n s, 60-6 Crea my M u s h room C u rry, Crea my Pa neer C u rry, 56-5 Crea my S p i nach, 20-2 Cru m b l ed Pa neer with Potatoes, 5 c u m i n powder, 1 c u m i n seeds, C u m i n S m a s hed Potatoes, 34-35 cu rry, defi n ition of, c u rry l eaves, 23 238 G ri l l ed F i s h , 68-69 G ri l l ed F i s h Salad, 03, 69 G ri l l ed Fish Sandwich, 69 G r i l l ed Pa neer a n d Vegeta ble Wra ps, 65 G r i l l ed Pa neer Pizza, 65 g ro u n d meat C h icken Sandwiches, 79 Cockta i l Meatba l l s, 77 G ro u n d Meat, Peas, a n d R i ce Med l ey, 74-75 La m b and Potato C u rry, 72-73 Meatba l l C u rry, 74-75 M i n ced C h icken-Stuffed Zucch i n i, 80-8 M i n ced Ch icken with S p i nach, 78-79 M i n ced La m b with Pea s, 70-7 M i n ced Meat Loaves, S piced Meatba l l Wra ps, 75 S picy H e rbed B u rgers, 76-77 G ro u n d Meat, Peas, and Rice Med l ey, 74-75 H h e rbs d ried leaves, 4- fres h, 22-23 seaso n i n g spices a nd, 2- Sem o l i n a Pa n ca kes with Egg, 93 Spicy Scra m bl ed Egg s, 46-47 eq u i pment pots a n d pa n s, xii- special, 4-5 uten s i l s, 2-3 Everyday Da l, 30-3 F fen u g reek l eaves, fi s h Coco n ut F i s h Cu rry, 00- 1 G i nger Fish, 69 G ri l l ed Fish S a lad, 03 Hot a n d S o u r Fish Stew, 96-97 M a s a l a Ba ked Fish, 02-3 M a s a l a Fish Sandwich, 03 M u sta rd Fish C u r ry, 94-95 fi o u rs, 8- G G a m Masa l a powder, G i nger C h icke n, 68-69 G i nger Fish, 69 239 l enti l s Crea my B l a c k Lenti ls, 34-3 Everyday Da l, 30-3 M ixed Vegeta b l e Da l, 32-33 overview, 6- Light C h icken C u r ry, M M a n g o a n d M i nt C h utney, 96-97 M a n g o Yog u rt with Pistach ios, 208-9 M a ri nated La m b C h o ps, 88-89 M a s a l a Ba ked Fish, 02-3 M a s a l a C hoco l ate Truffl es, 0- 1 Masa l a Fried C h ic ken, M a s a l a G reen Bea n s, 22-23 Masa l a Omelet, 44-45 M a s a l a Po pcorn Ch icken, 30-3 M a s hed Sweet Potatoes, 08-9 Meatba l l B i rya n i, 0-3 Meatba l l C u r ry, 74-75 M e n u ideas, metric conversion ta b l es, M i n ced C h i c ke n-Stuffed Z u cch i n i, 80-8 M i n ced C h icken with S p i nach, 78-79 M i n ced La m b with Peas, 70-7 x UJ z: t seeds, 6-7 spice powders a nd, 0- 1 whole spices a nd , 8-9 Hot a n d Sou r Fish Stew, 96-97 J J a l a peno Pa neer Poppers, 28-29 K Ke ba b Wra ps, L lamb B l a c k Pepper La m b, 84-85 La m b a n d Lenti l Stew, 82-83 La m b a n d Potato Stew, 92-93 La m b with Dried Apricots, 86-87 M a ri n ated La m b C h o ps, 88-89 Saffron La m b C u r ry, 90-9 See also g rou n d meat La m b and Lenti l Stew, 82-83 La m b and Potato Cu rry, 72-73 La m b and Potato Stew, 92-93 La m b with Dried Apricots, 86-87 Lemon R i ce, 80-8 240 Pa neer a nd Peas C u r ry, 52-53 Pa neer C u rry, 1 Pa n ee r-Stuffed B read, 89 Pa nee r-Stuffed Fried B read, Pa nee r-Stuffed N a a n , 87 Pa neer with Peppe rs a n d O n i o ns, 50-5 S piced Cru m b l ed Pa neer, 54-5 S piced Pa neer Wra ps, 5 S p i n a c h Pa neer, 48-49 See also vegeta bles Pa neer a n d Peas Cu rry, 2-53 Pa neer and Vegeta ble S kewers, 64-65 Pa neer Cu rry, 1 Pa n ee r-Stuffed Bread, 89 Pa n eer-Stuffed Fried B read, Pa n eer-Stuffed N a a n , 87 Pa n ee r with Pe ppers a n d O n ions, 0-5 pa ns, x i i - pa ntry sta ples for coo king, 20-2 flo u r, 8- fresh he rbs, 22-23 l enti l s, 6- pa neer, 24-25 peppercorns, Potato S a m osas, 26-27 M i n ced Meat Loaves, M i n ced Meat S kewers, 60-6 M i nt a n d C u c u m be r S a lad, 6-57 m i nt leaves, 4, 22 M ixed Bea n S a l a d , M ixed S a l a d Ra ita, 203 M ixed Vegeta b l e Da l, 2-33 M ixed Vegeta ble Ome l et, 45 M ixed Vegeta ble P i l af, 82-83 M u s h room C u rry, 1 6- M u s h rooms with Potatoes, 67 m u s l i n c l oth, M u sta rd Fi s h C u rry, 94-95 m u sta rd seeds, M u sta rd S h r i m p C u r ry, 95 N N a a n , 86-87 n ig e l l a seeds, p paneer C rea my Pa neer C u rry, 56-5 Cru m b l ed Pa neer with Potatoes, 55 overview, 24-25 24 R i ce, S h r i m p, a n d Peas Med l ey, 75 Roti, 84-85 R u stic Potato C u rry, 1 2- Potato-Stuffed B read, 88-89 Potato-Stuffed Fried B read, Potato-Stuffed N a a n , 87 Potatoes with Peas a n d C u m i n, 06-7 pots, xii-1 press u re cookers, x � � s saffron, Saffron a n d A l m o n d Pilaf, 70-7 Saffron-I nfu sed Fru it Salad, 2- Saffron La m b C u rry, 90-91 salads C h i ckpea a n d Potato Salad, 50-5 Citrus Yog u rt D ress i ng, G r i l led F i s h S a l ad, 69 M i nt a n d C u c u m be r Salad, 56-57 M ixed Bea n Salad, Red Ca bbage S l aw, 5 S piced C a b bage S law, 54-5 S picy Corn S a l ad, 2-53 Tomato and Onion Salad, 57 Sa uteed Brussels S p routs, 28-29 Sa uteed Cabbage a n d Ca rrots, 1 4- Sa uteed Cabbage a nd C h icke n Wra ps, 1 Sa uteed Cabbage with C h i c k pea F l o u r, 29 Sa uteed Ca u l iflowe r with C u m i n, 07 Sa uteed C h icke n with Potatoes, 66-67 Sa uteed G reen Bea n s with O n i on s, 1 Sa uteed Okra i n Yog u rt, 1 S a u teed Okra & O n i o n s, 1 8- Scra m bled Eggs with Potatoes, 47 sea soni ng, 2- seeds, 6-7 Semo l i n a Pa n ca kes, 92-93 Semol i n a Pa n ca kes with Egg, 93 Semol i n a P u d d i ng, 4- shrimp C h i l i S h ri m p, 98-99 M u sta rd S h ri m p C u rry, 95 Sti r-Fried S h r i m p with Vegg ies, 99 Ta m a r i n d S h ri m p, 04-5 sou ps C h ic kpea Sou p, 46-47 Cocon ut Lenti l S o u p, 44-45 Red a nd B l a c k Bea n Sou p, 47 S piced Tomato S o u p, 42-43 R Red a n d B l a c k Bea n Sou p, 47 Red Cabbage S l aw, 55 Red Kid ney Bea n s C u rry, 36-37 rice C h i c ke n and C h ickpeas P i l af, 72-73 Ch icke n and M u s h room Fried Rice, 77 C h i c ke n a n d Tomato R ice, 79 C h ickpeas a n d Cran berry Pi laf, 73 C h ickpeas a n d Vegeta ble Pi laf, 83 Egg a nd Vegeta ble R ice, 76-77 G ro u n d Meat, Peas, a nd Rice Med l ey, 74-75 Lemon Rice, 80-8 M ixed Vegeta ble Pilaf, 82-83 Rice, S h r i m p, a nd Peas Med ley, 75 Saffron a n d A l m o n d Pilaf, 70-7 Tomato a nd Coria nder Rice, 78-79 To mato and M ixed Bea n Rice, 79 242 Sti r-Fried S h r i m p with Veg g i es, 99 Stuffed Baby Egg p l a nts, 26-2 Stuffed M u s h room C u ps, 36-37 Stuffed M u s h room S a l ad, 37 Sweet Semol i n a Pa nca kes, 93 sweets See desserts T ta m a ri nd, Ta m a r i n d C h u tney, 204-5 Ta m a r i n d S h ri m p, 04-5 ta ndoori C h icken Ti kka, 8-5 C h icke n Ti k ka Pizza, 59 C h icken Ti kka Wra ps, G r i l l ed Fish, 68-69 G r i l l ed Fish Sa ndwich, 69 G r i l l ed Pa neer a n d Vegeta ble Wra ps, 65 G ri l led Pa neer Pizza, 65 Kebab Wra ps, M i nced Meat S kewers, 60-6 Pa neer a n d Vegeta ble S kewers, 64-65 Ta n doori Ca u l if1 owe r, 66-67 Ta n doori S h ri m p, 62-63 S piced Yog u rt Sou p, 48-49 To m ato Vegeta b l e Sou p, 43 Spiced Ca b bage S law, 54-5 Spiced C rea m C h eese Fi l l i n g, 29 Spiced Cru m b l ed Pa neer, 54-5 S piced Meatba l l Wra ps, S piced Pa neer Wra ps, 5 S piced Roast Potatoes, Spiced To mato Raita, 202-3 S piced Tomato Sou p, 42-43 S piced Yog u rt Sou p, 48-49 s pices d ried l eaves, 4- powde rs, 0- 1 sea s o n i ng, 2- seed s, 6-7 w h o l e, 8-9 S picy Corn S a l ad, 2-53 S picy H erbed B u rge rs, 76-77 S picy Scra m b led Eggs, 46-47 S picy Tu na M elts, Spi n a c h C h i c ken, 63 Spinach Ch icken C u rry, S p i n a c h Pa neer, 48-49 243 Free ebooks ==> www.Ebook777.com M u s h room C u rry, 1 6- M u s h rooms with Potatoes, 67 Pa neer C u rry, 1 Potatoes with Peas a n d C u m i n, 06-7 R u stic Potato C u r ry, 1 2- Sa uteed Brussels S p routs, 28-29 Sa uteed Cabbage a n d Carrots, 1 4- Sa uteed Cabbage a nd C h icken Wra ps, 1 S a u teed Cabbage with Ch ickpea F l o u r, 29 S a u teed Ca u l iflowe r with C u m i n, 07 S a u teed G reen Bea n s with O n i o n s, 1 Sa uteed O k i n Yog u rt, 1 S a u teed Okra with O n i o n s, 1 8- S pi nach C h icken C u rry, Stuffed Baby Eg g p l a nts, 26-27 Vegeta r i a n Yog u rt C u rry, 59 See also bea n s; lenti l s; paneer; rice; ta n doori Vegeta rian Yog u rt C u rry, 59 Ta n d oori S h r i m p a n d M a n g o Wra ps, 63 Ta ndoori Ca u l iflowe r, 66-67 Ta ndoori S h ri m p, 62-63 Ta ndoori S h ri m p and M a ng o Wra ps, 63 Tomato a n d Cori a n d er R ice, 78-79 Tomato and M ixed Bea n R i ce, 79 Tomato a n d O n i o n S a l ad, To m ato C h utney, 98-99 To m ato Vegeta b l e Sou p, 43 Tu na Cutlets, 40-4 tu rmeric powd er, w Wanto n Sa mosas, y yog u rt, u ute n s i l s, 2-3 v vegeta bles Ca u l iflower a nd Ca rrot C u rry, 1 Ca u l i fl ower with Peas, 24-25 Ca u l iflower with Potatoes, 25 Crea my M u s h room C u r ry, , Crea my Spi nach, 20-2 Eg g pl a nt with Yog u rt, 1 0- 1 Masa l a G reen Bea n s, 22-23 Mas hed Sweet Potatoes, 08-9 244 www.Ebook777.com ...Free ebooks ==> www.Ebook777.com KNAC� MAKE IT EASY INDIAN COOKING www.Ebook777.com KNACK INDIAN COOKING A Step-by-Step Guide to Authentic Dishes Made Easy MEENAKSHI AGARWAL Photography... (right)© Bygestudio/Dreamstime.com Library of Congress Cataloging-in-Publication Data is available on file ISBN 97 8-1 -5 992 1-6 1 8-8 Printed in China 10 www.Ebook777.com Dedication Photographers'... fres h ness, All-Purpose Flour Whole- Wheat Flour • Whole-wheat flour is used t o make the tra d itional Ind ian bread ca l l ed roti a n d the stuffed version, paratha • The rol led-out d o u g