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Flavors of India for Tasty Palates
Flavors of India for Tasty Palates
Flavors of India for Tasty Palates
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Flavors of India for Tasty Palates

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The book is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sauted dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food!
LanguageEnglish
PublisherAuthorHouse
Release dateSep 17, 2012
ISBN9781477257562
Flavors of India for Tasty Palates
Author

Nandu Marketkar

Nandu is a passionate food lover and food explorer. Born in India and raised in a traditional family on his mother’s mouth watery cooking of delicious dishes typical of different regions of India made him feel like a prince! He has no formal training from any culinary school but learned to cook, using recipes of familiar dishes sent by his mother which was sufficient inspiration to delve into it. Although Nandu is an accomplished cook today, this “cook-out-of-necessity” did not cook at all growing up in Mumbai! Determined to eat well despite his busy schedule, he adapted mother’s traditional Indian recipes for the busy lifestyles of today, creating many delicious, easy-to-prepare Indian dishes. He came to USA for higher studies in engineering. In addition to the love of tasty food and cooking, he enjoyed a successful career as an entrepreneur, and inventor in the world of high technology, and holds many engineering patents. The book is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food!

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    Flavors of India for Tasty Palates - Nandu Marketkar

    © 2012 Nandu Marketkar. All Rights Reserved.

    No part of this book may be reproduced, stored in a retrieval system,

    or transmitted by any means without the written permission of the author.

    Published by AuthorHouse 09/12/2012

    ISBN: 978-1-4772-5755-5 (sc)

    978-1-4772-5756-2 (e)

    Library of Congress Control Number: 2012914574

    Any people depicted in stock imagery provided by Thinkstock are models,

    and such images are being used for illustrative purposes only.

    Certain stock imagery © Thinkstock.

    Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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    Contents

    Introduction

    Discovering Indian Cuisine

    Understanding Biryani, Pulao (Pilaf), And Curries Of India

    The Magic Spice – Garam Masala

    Medicinal Properties Of Indian Spices

    Soups, Salads And Snacks

    Cabbage Vada (Fretters/Pakoda)

    Cucumber In Yogurt Salad

    Mango Sour Dal Soup

    Mom’s Tamarind Soup

    Salad

    Spicy Corn On The Cob

    Spicy Granny Smith Apples

    Spinach Vada (Pakora)

    Yellow Yogurt Kadhi

    Veggies

    Baigan Bhartha (Mashed Eggplant Or Mashed Aubergine)

    Bharvaan Bhindi (Stuffed Okra)

    Easy Bhindi (Okra) Ki Subji (Stir-Fried Okra)

    Cabbage Vegetable (Veggie/Bhaji) With Green Peas

    Cauliflower Fry

    Chhole (Chick Pea) Vegetable

    Dill Vegetable Maharashtra Style

    Eggplant Fry /Aubergine Fry

    Green Beans Veggie (Farasbi Chi Bhaji)

    Green Mustard Leaf Vegetable

    Kurkur (Crunchy) Bhindi (Okra)

    Potato Masala (Aloo Masala)

    Spinach (Palak) Paneer

    Spinach With Yogurt

    Spinach With Yogurt And Garlic

    Meats

    Ground Beef (Kheema)

    Butter Chicken

    Chicken Curry In A Hurry

    Chicken Curry With Potatoes 2

    Chicken Jalfrezi

    Deep Fried Chicken Lollipops

    Using Chicken Wings Or Drumsticks -Hot

    Chicken Seekh Kabob

    Chicken Tikka Kabob Mumbai-Style

    Chicken Vada

    Egg Bhaji

    Egg Masala Curry In Hurry

    Grilled Mutton Chops

    Lamb Seekh Kabob

    Maharashtrian Chicken Curry

    Mouth Watery Tandoori Chicken

    Mutton (Goat) Chops Pan Fried

    Mutton Curry Mumbai-Style

    Mutton Stew With Hubbard Squash

    Nargisi Kofta With Chicken

    Nargisi Kofta With Lamb

    Tasty Spicy Grilled Butter Chicken

    Yogurt Chicken Curry

    Zing Chicken Wings (Original)

    Fish

    Fish Curry With Haddock

    Fish Curry With Halibut Maharashtrian Style

    Fried Salmon

    Grilled Spicy Salmon

    Grilled Spicy Shrimp Mumbai-Style

    Mumbai-Style Sautéed Shrimp

    Pan Fried Spicy Shrimp (Marathi Spiced Shrimp)

    Pan Fried Spicy Halibut

    Shrimp Curry Mumbai Style

    Spiced Pan Fried Oysters Indian-Style

    Rice Dishes

    Chicken Biryani - Easy

    Chicken Biryani - Hyderabadi Style

    Easy Vegetable Pulao

    Hyderabadi Chicken Dum Biryani

    Hyderabadi Mutton Dum Biryani

    Lemon Rice With Capsicum And Cashew

    Mutton Pulao

    Shrimp (Prawn) Rice

    Sweet Saffron Rice

    Vegetable Egg Pulao

    Desserts And Sweets

    Carrot Halwa

    Coconut Burfi

    Kheer (Indian Rice Pudding)

    Saffron Yogurt Mousse

    Shrikhand - Yogurt Dessert

    Interior_000 Mom_20120725105225.tif

    Dedicated in loving memory of my mother,

    whose ever present kindness and generosity

    gave me encouragement in all facets of life,

    who was a permanent source of inspiration,

    who prepared the most delicious food at every dinner served,

    may the pages of this opus, permeate those aromas to you,

    as it was from my mother to me.

    Introduction

    With its exotic aromas and complex flavors, Indian cuisine is one of the world’s best. It is no wonder that so many from all lifestyles are drawn to it, flocking the restaurants that serve savory Indian cuisine! Unfortunately, to many it seems intimidating to cook Indian cuisine at home. This book attempts to cut out the uneasiness by sharing simple, effective techniques to help you easily create Indian dishes that are perfect for everyday cooking for family or entertaining your guests at parties with this exotic cuisine. The book includes easy to follow recipes for dishes I cooked in my kitchen which you can easily replicate in your own kitchen, using ingredients that are readily available locally!

    Perhaps to many home cooks contemplating Indian cooking, the use of spices and herbs may seem intimidating. The purpose of writing this book is to help you conquer that fear, and to hold your hand through the entire process of cooking with clear instructions and detailed explanations that makes it simple and straightforward to prepare. This book is for everyone! For the enthusiast looking for a unique Indian Culinary experience. For someone who is intrigued by Indian food and wants to cook it for the first time to be adventurous exploring the delicious flavors. For a housewife, who wants to blend in a spicy and delicious dinner to break away from the often bland American cuisine, and for young adults who want to throw a dinner party for friends, surprising them with the exotic cuisine, to name a few! I also want to underscore the characteristic flexibility of the Indian food that makes it so widely loved. Even after altering in many different ways, it retains it’s authenticity. Moreover, the wide range of variety coming from the length and breadth of India means there is something in it for every taste, every need, and every preference. It should be noted that I am not trained in the culinary art of Indian cooking; yet passion for delicious Indian food motivated me to learn Indian cooking with help from my mother’s benevolent words of encouragement! Moreover, lack of time encouraged me to devise simple and time efficient methods of cooking with fewer ingredients, without compromising the aroma, appearance, and taste of every dish. Imagine you cooking an Indian dish learned from the book that thoroughly intrigues your guests or family by its taste, aroma, appearance, and all the things that went into making it. The dish boasts spices that are new and different from the often-bland American dishes, thus expanding one’s taste buds. Your cooking becomes the talk of the party or gathering for a casual evening of dinner at home. As with any other country’s cuisine, the Indian cuisine has deep ties with its culture and people. Therefore, getting a bite of the Indian dish is not just about the food but also about the unique experience. For those who have not been to India, it is something tangible to feed their imagination with.

    This book is a collection of carefully selected mouthwatering recipes that characterize the aroma of the food when it is cooking, its appearance, and taste as a finished dish complemented with very tempting photographs. The old adage, read the recipe completely before you start cooking could not be more true when preparing Indian cuisine. The selections are a lovely blend of traditional recipes carefully adapted with the western cook in mind. Every region of India has its own traditional dishes, spices, and methods of cooking, and I have amalgamated all their flavors and tastes in my own tasteful way to display the diversity of Indian cuisine. All of the recipes are healthy, succulent, and full of flavor and color. I use all the flavorful spices as well as fresh and healthy ingredients with emphasis on enriching the natural flavors. However, in some cases the recipes do call for many spices,

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