Author: Mridula BaljekarPublisher: Southwater
ISBN: 9781844769902
Category : Cooking
Languages : en
Pages : 0
Book Description
325 authentic curry dishes from around the world: step-by-step recipes shown in more than 325 mouth-watering photographs.
The World's Greatest-Ever Curries
Author: Mridula BaljekarPublisher: Southwater Publishing
ISBN: 9781844762873
Category : Cooking
Languages : en
Pages : 0
Book Description
India and South-east Asia have long been known as the spice centres of the world. Exotic spices have been used for centuries to liven up the daily staples of rice, noodles, and bread with tasty sauce dishes known as curries. Historical, religious, and regional cultures and customs have all stamped their identities on culinary traditions across these vast territories, with local produce forming the basis of speciality curries everywhere. Pungent spices and beautifully scented flavourings contribute magical tastes and endless diversity to Indian and Southeast Asian curries, and this makes preparing and eating these dishes such a unique and exciting experience. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. This essential volume opens with a look into the background of curries to discover how eating habits and the use of ingredients have been shaped over the centuries. For novice curry chefs, the basics of curry making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spice and key ingredients such as root ginger, tamarind, coconut milk and lemongrass, making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes, the book offers dishes from the far-flung corners of the Indian subcontinent and from Thailand, Burma, Vietnam, Malaysia, Indonesia, and the Philippines. Signature dishes from India include Tandoori Chicken, Lamb Korma, Tarka Dhal and Beef Biryani, while Asian classics include Mussaman Curry, Beef Rendang and the Filipino meat soup known as Puchero. With step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.
660 Curries
Author: Raghavan IyerPublisher: Workman Publishing Company
ISBN: 0761187464
Category : Cooking
Languages : en
Pages : 832
Book Description
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Curry Lover's Cookbook
Author: Mridula BaljekarPublisher: Southwater
ISBN: 9781780195100
Category : Cooking
Languages : en
Pages : 0
Book Description
This book brings together an inspirational collection of recipes chosen by Indian masterchef Mridula Baljekar, and shows just how easy it is to make delicious and authentic curries at home. The book offers over 115 exciting ideas from the far-flung corners of the Indian subcontinent. There are tandoori meals, leavened and unleavened breads, fish and shellfish curries, recipes using fresh vegetables, beans, peas and dairy produce, and dishes using coconut milk and chillies. With easy-to-use step-by-step instructions for each recipe and exquisite photographs of every dish, it has never been so easy to make your own sensational hot and spicy Indian curries.
Hot and Spicy Curry Cookbook
Author: Anthony BoundyPublisher:
ISBN: 9781688848665
Category :
Languages : en
Pages : 102
Book Description
Curry, that wonderfully fragrant spice from the Orient, is actually a mixture of other spices. It's the other spices that determine how hot the curry will be. The great thing is, there are endless ways to spice up your cooking with curry. Curry paste has much more heat than curry powder. The curry powder lends a beautiful, mellow flavor, while curry paste adds a lot heat. Red curry paste has more heat than green curry paste. Madras and Vindaloo are the spiciest curry powers. They add a bold richness to any dish. Garam Masala is a combination of spices similar to curry but doesn't have any turmeric. It has a somewhat sweeter taste.The recipes in this Hot and Spicy Curry Cookbook use a variety of curries. Some dishes are simply meant to be hot, while others can be made a bit lighter while still retaining that curry flavor. All of them are delicious.Curry is strong and bold, but it loses its potency quickly. It's probably a good idea to buy fresh curry before preparing the recipes in the Hot and Spicy Curry Cookbook. That way, you'll enjoy the curry at the peak of flavor.
From Curries to Kebabs: Recipes from the Indian Spice Trail
Author: Madhur JaffreyPublisher: Echo Point Books & Media, LLC
ISBN:
Category : Cooking
Languages : en
Pages : 401
Book Description
As Indians immigrated to different countries, they brought with them ingredients and cooking techniques that resulted in countless delicious hybrids of classic dishes. In this groundbreaking cookbook, bestselling author Madhur Jaffrey illustrates the evolution of curry and its close relative, the kebab, throughout Asia and eastern Africa. Featuring more than 100 enticing recipes, this volume includes not only the finest dishes from India, but a variety of curries from around the world—from Sumatran Lamb Curry from Indonesia to Lobster in Yellow Curry Sauce from Thailand. Twenty easy recipes for delicious spiced kebabs are also included, as well as soups, noodles, breads, chutneys, beans and vegetables to complement every dish. A must-have addition to every curry lover’s library, this beautifully illustrated guide will give you a fascinating insight into the art of Indian cooking.
Hot and Spicy Curry Cookbook
Author: Mark BellanPublisher:
ISBN:
Category :
Languages : en
Pages : 39
Book Description
Curry, that wonderfully fragrant spice from the Orient, is actually a mixture of other spices. It's the other spices that determine how hot the curry will be. The great thing is, there are endless ways to spice up your cooking with curry. Curry paste has much more heat than curry powder. The curry powder lends a beautiful, mellow flavor, while curry paste adds a lot heat. Red curry paste has more heat than green curry paste. Madras and Vindaloo are the spiciest curry powers. They add a bold richness to any dish. Garam Masala is a combination of spices similar to curry but doesn't have any turmeric. It has a somewhat sweeter taste. The recipes in this Hot and Spicy Curry Cookbook use a variety of curries. Some dishes are simply meant to be hot, while others can be made a bit lighter while still retaining that curry flavor. All of them are delicious. Curry is strong and bold, but it loses its potency quickly. It's probably a good idea to buy fresh curry before preparing the recipes in the Hot and Spicy Curry Cookbook. That way, you'll enjoy the curry at the peak of flavor.
175 Vegetable Curries
Author: Mridula BaljekarPublisher: Southwater
ISBN: 9781780192192
Category : Cooking (Curry)
Languages : en
Pages : 0
Book Description
Easy-to-follow vegetarian recipes with step-by-step instructions for creating wonderful, memorable curry meals from India and South-East Asia as well as the Middle East, Morocco and the Caribbean.
1,001 Best Hot and Spicy Recipes
Author: Dave DeWittPublisher: Agate Publishing
ISBN: 1572847913
Category : Cooking
Languages : en
Pages : 905
Book Description
Recipes for the most popular dishes from the collection of “the high priest of hot stuff,” the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist). For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new book is composed of the very best dishes from DeWitt’s collection of chile pepper-laden recipes from around the world that he’s acquired on his travels, from colleagues, and by researching authentic, obscure, and out-of-print cookbooks. The book is loaded with a vast array of hot and spicy favorites, including a huge variety of soups, stews, chilis, and gumbos; a broad selection of barbecue dishes for the grill; and a lengthy list of meatless entrees and vegetable options. Included are not just hundreds of spicy main dishes, but also a surprising array of zesty beverages, desserts, and breakfasts. In some chapters in this book, the recipes are grouped by type of recipe; in the others, they are organized in the order of chile peppers’ spread around the globe: South and Central America, Mexico, the Caribbean, U.S.A., Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. The book is truly the very best the world has to offer in terms of great spicy foods “When it comes to hellfire, no one can turn up the heat like Dave DeWitt.” —Steven Raichlen, author of Project Smoke
Curry
Author: Mridula BaljekarPublisher: Lorenz Books
ISBN: 9780754823926
Category : Cooking
Languages : en
Pages : 0
Book Description
Curry has been popular for centuries and in modern times has become firmly established in western cuisine. There are numerous styles of Indian curry: popular dishes are Madras, Jalfrezi, Rogan Josh, Biryani and Korma, but these are just a few of the many. The spicy dishes of China and South-east Asia offer curries with their own unique twist, with ingredients such as coconut milk, lemon grass, and galangal. As well as curries, this book includes all the traditional accompaniments such as chutneys, salads, raitha, naan and other tandoor breads. Whatever the occasion - whether for an informal family snack or meal or a complex banquet for impressive entertaining - these recipes will satisfy everyone's appetite for curry.
