Prepare your favorite Indian takeout recipes at home

BLACK AND WHITE

Indian food is exhilarating. It is a mixture of exotic ingredients, scents, spices, and flavors. Some may find this cuisine a bit intimidating but today's adventurous and globally astute generation is now opening up to it. This book contains a collection of recipes for dishes that are well-loved and that we hope you will find time to prepare on your own, not only because it is healthy, but also for the pure enjoyment of it. The recipes you'll find here are designed to make the dishes easy to prepare without sacrificing the authenticity of the flavors and textures. This is just the beginning of your journey towards experiencing and indulging in fascinating Indian cuisine

Inside, find:

• A brief history of Indian cooking

• Ingredients used in Indian cuisine

• Tools and equipment needed for Indian cooking

• 50 delicious classic take-out recipes to make at home including appetizers, breads, main entr es, sides and desserts:
  • Vegetable Fritters (Bajji/Pakora/Pakoda)
  • Deep fried Pastry Triangles (Samosa)
  • Deep fried Cauliflower in Sweet and Spicy Sauce (Kolkata Gobi Manchurian)
  • Stir-Fried Dill Greens (Shepuchi Bhaji)
  • Paneer in Curds and Mint (Paneer Pudina Tikka)
  • Tiger Prawn in Creamy Coconut Curry (Bagda Chingri Malai)
  • North Indian Potato Croquettes (Aloo Tikki)
  • Dumplings in Yogurt (Dahi Bara)
  • Indian Fritters (Pakora) - Basic Recipe
  • Spicy Soup (Mulligatawny/Mooloogoo Thani)
  • Red Lentil Soup (Masoor Dal)
  • Spicy Gram Flour Rollups (Khandvi, Surali Vadi, Suralichi Wadi)
  • Deep fried Unleavened Bread (Poori)
  • Indian Flatbread (Naan)
  • Lamb Vindaloo
  • Classic Lamb Curry
  • Lamb in Creamy & Spicy Sauce (Lamb Masala)
  • Festive Lamb in Creamy Sauce (Lamb Korma)
  • Chicken Tikka Masala
  • Tandoori Chicken - Stovetop Method
  • Chicken Biryani
  • Quick Chicken Curry
  • Chicken Madras
  • Butter Chicken (Murgh Makhan)
  • Goan Fish Curry
  • Fish Skewers (Fish Tandoori Tikka)
  • Mixed Seafood Curry
  • Fish Biryani
  • Malabar Tilapia
  • Tamarind Scallops (Ambli Wara)
  • Classic Cheese Skewers (Paneer Tikka)
  • Creamy Spinach & Fenugreek with Indian Cheese (Saag Paneer)
  • Lentils in Tempered Ghee & Spices (Dal Tadka)
  • Cucumber, Mint & Tomato Salad (Kachumbar/Kachumber)
  • Spicy Vegetable Stew (Vegetable Masala)
  • Green Chili Pickle (Achar or Mirchi-Ka-Achar)
  • Mango Chutney
  • Herbed Yogurt with Cucumber (Raita)
  • Indian-Style Vegetable Stir-Fry (Jalfrezi)
  • Spicy Pancakes with Potato Filling (Masala Dosa)
  • Spiced Cauliflower & Potatoes (Aloo Gobi)
  • Fresh Winter Greens with Indian Cheese (Palak Paneer)
  • Lemon Rice
  • Chickpeas in Tomato Sauce (Chana/Chole Masala)
  • Deep Fried Milk Dumplings in Rose Syrup (Gulab Jamun)
  • Carrot Fudge (Gajar Ka Halwa)
  • Traditional Indian Ice Cream (Kulfi)
  • Creamy Saffron-Infused Rice Pudding (Kesari Kheer)
  • Buttery Fudge Squares (Burfi/Barfi)

Please note that for this edition of Indian Takeout Recipes, all images are BLACK & WHITE

Let's get cooking

Author: Lina Chang
Publisher: Createspace Independent Publishing Platform
Published: 07/28/2016
Pages: 142
Format: Paperback
Weight: 0.44lbs
Size: 9.02h x 5.98w x 0.30d
ISBN: 9781535574815

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