Hari Nayak

Easy Indian Cooking


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      101 Fresh & Feisty indian recipes

      Hari Nayak

       Photography by Jack Turkel

      TUTTLE Publishing

       Tokyo Rutland, Vermont Singapore

      contents

introduction 5
Indian Cooking Techniques 6
Some Helpful Tools 9
Indian Ingredients 11
CHAPTER ONE accompaniments 18
Potato Raita with Chives and Cumin 19
Spiced Hummus with Almonds 19
Wasabi and Green Chili Chutney 20
Coconut and Red Chili Sambal 20
Sweet Cranberry and Lemon Chutney 21
Pomegranate Mint Chutney 21
Pan-Roasted Eggplant Pachadi Dip with Sesame 22
Plum Tomato Mustard Dip 22
Mango and Roasted Red Pepper Chutney 23
Beet and Pineapple Raita 23
CHAPTER TWO appetizers, soups and salads 24
Grilled Chicken Wings with Ginger and Lemon 26
Curry Corn Chowder with Roasted Poblanos 27
Mung Bean and Spinach Samosa 28
Crispy Pan-Fried Shrimp with Tamarind Glaze 29
Fresh Tomato Soup with Cilantro Cream 30
Yellow Pear and Cherry Tomato Salad with Cumin 31
Tropical Fruit Salad with Chili Lime Vinaigrette 31
Carrot and Cucumber Salad with Spiced Mustard Dressing 32
Chicken Skewers with Soy Ginger Glaze 33
Pan-Roasted Spiced Corn 34
Butternut Squash Soup with Exotic Spices 34
Crispy Fried Fish with Chili Mayo 35
CHAPTER THREE poultry 36
Tandoori Chicken Tikka with Lemon and Sage 38
Pan-Roasted Onion Chicken 39
Lemon Pepper Chicken with Fresh Mint 40
Stir-Fried Chicken with Cumin and Peppers 41
Baked Marinated Chicken 42
Duck Vindaloo Curry 43
Cardamom Chicken 43
Golden Roast Chicken with Green Chili and Spices 44
Grilled Chicken with Apple Compote 45
CHAPTER FOUR meat 46
Grilled Lamb Chops with Curried Couscous 48
Indian-Style Beef Burgers 49
Roasted Rack of Lamb with a Mint Crust 50
Classic Marinated Lamb Curry 51
Lamb Chops with Rosemary and Lime 52
Honey Roasted Stuffed Lamb 53
Aromatic Lamb with Green Peas and Cumin 54
Spicy Goan Beef Curry 54
East Indian Chili con Carne 55
Kashmiri Meatballs 56
Chipotle Pork Chops 57