The
book ‘Flavours of Indian Cooking’
published by SNAB Publishers won the best
book on Asian Cooking Award at the Versailles
(Paris) World Cookbook Fair.
The book also won the award for excellence
in book publishing by FIP (Federation of
Indian Publishers).
About
the book
The
true art of
Indian cooking lies in the subtle use and variation
of spices which make each dish exotic and an exciting
new experience.Flavours
of Indian Cookinghas been created
keeping in mind that the best Indian dishes are
clever blend of exotic spices, delicate herbs
and vegetables or meat. It has recipes which can
be prepared with easily available ingredients
and in a short time. All the recipes are explained
and illustrated in a step by step manner and the
food appetizingly. I have especially adapted the
elaborate recipes so that the total cooking time
is not too long and your interest in the particular
recipe remains till it is completed.
Special
Cookbooks
The
book gives away the secrets of growing popularity
of Indian cuisine, the world over. Flavours
of Indian Cooking is for all
who would like to cooking Indian food with
the real, authentic Indian flavour.Which perk
up the flavour of Indian dishes
Table Of
Content
Pg
No
Table Of
Content
Pg
No
Cooking in India
9
Vegetarian - Tandoori
& Kadhai
59
Herbs, Spices &
Other Ingredients…
12
Legumes & Pulses…
79
International Conversion
Chart…
14
Raitas & Salads~Chutneys
& Pickles
89
Paneer Cheese..
15
Chicken & Lamb
97
Indian Spice Blend
16
Fish & Sea
Food …
111
Appetizers
19
Rice & Breads
119
Vegetarian –
Curries
13
Desserts &
Puddings
131
Index
142
Indian
Spice Blend
Garam
Masala
Make ½
Cup
5-6
long sticks cinnamon(dalchini)
15-20
black cardamom pods(moti elaichi)
¾
tbps cloves(laung)
2 tbps black peppercorns(sabut kali mirch)
2 tbps cumin seeds(jeera)
½
flower of mace(javitri)
Method
Remove
seeds of black cardamoms. Discard skin.
Roast
all ingredients together in a skillet for
2 minutes on low heat,stirring constantly,
till fragrant.
Remove
from heat, Cool, Grind to fine powder in a
clean coffee or spice grinder,store with a
tight fitting.
Chat
Masala
Makes ¾
cup
3
tbsp cumin seeds(jeera)
1
tbsp ground ginger (soanth)
2
tsp carom seeds (ajwain)
2
tsp raw mango powder(amchoor)
2
tsp ground,black salt(Kala Namak)
1
tsp salt
1
tsp ground black pepper
½
tsp ground nutmeg(jaiphal)
Method
Roast
cumin seeds in a small non-stick skillet or
a wok to a golden brown colour.Transfer toa
bowl and set aside.
Roast
carom seeds over moderate heat for about 2
minutes ,till fragrant.
Grind
roasted cumin seeds and carom seeds .mix in
remaing ingredients.
