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Cooking her way through!
 
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 Cooking has 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.
Store in an air tight jar.
 
 
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