9781119796619

Taste the real thing and discover the delights of home-cooked Indian food

Indian food—delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a Bengaluru breakfast, Lucknow lunch, or Delhi dinner, Indian Cooking For Dummies is for you.

Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet?

Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes
Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each
Eat healthily and cook from scratch, without spending too much time in the kitchen
Enjoy expert advice on how to make a meal for one or feed a large family, Indian style

For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide!

Monisha Bharadwaj is an award- winning food author whose books have won awards such as the Gourmand World Cookbook Award. She is a trained chef from the Institute of Hotel Management, Mumbai, and lives in London where she runs her Indian cooking school.

Introduction 1

Part 1: Getting Started with Indian Cooking 7

Chapter 1: Exploring India through Food 9

Chapter 2: Embracing India’s Love of Vegetables 23

Chapter 3: Tools of the Trade 33

Chapter 4: Shopping for Essential Ingredients 45

Part 2: Getting Comfortable in the Kitchen 65

Chapter 5: Common Indian Kitchen Techniques 67

Chapter 6: Using Staple Ingredients in Indian Dishes 83

Chapter 7: Spices Make Indian Dishes Nice 111

Chapter 8: Building a Curry 123

Chapter 9: Bringing It All Together in a Deliciously Healthy Meal 153

Part 3: Serving Up Indian Specialties 171

Chapter 10: Lovely Lamb, Beef, and Pork Dishes 173

Chapter 11: Scrumptious Poultry Dishes 189

Chapter 12: Delish Fish and Seafood Dishes 203

Chapter 13: Vegetables Cooked the Indian Way 217

Chapter 14: Rice with a Bit of Anything 235

Chapter 15: Can’t-Be-Beat Lentils and Beans 249

Chapter 16: Exotic Egg Dishes 263

Part 4: Whipping Up Breads, Chutneys, and Tasty Treats 271

Chapter 17: Dishes to Start the Day 273

Chapter 18: Tasty Snacks and Appetizers 285

Chapter 19: No-Bake Breads 301

Chapter 20: Chutneys and Salads 311

Chapter 21: Desserts and Drinks 323

Part 5: The Part of Tens 335

Chapter 22: Ten Time-Saving Tips for the Kitchen 337

Chapter 23: Ten Myths about Indian Food 343

Chapter 24: Ten Tips on Indian Table Etiquette 349

Appendix: Metric Conversion Guide 355

Index 359

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Indian Cooking For Dummies

Indian Cooking For Dummies

111979661X

Summary

Author Biography

Table of Contents

Supplemental Materials

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