Indian Cooking Unfolded
A Master Class in Indian Cooking, With 100 Easy Recipes Using 10 Ingredients or LesseBook - 2013
aIndian food is ravishing, exotic, addictively flavorful, but has a reputation for being too difficult for the average cook. Not anymore. When Raghavan Iyer moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients--and now he shows us his secrets in Indian Cooking Unfolded This book makes obvious why Raghavan won an IACP Award of Excellence for Cooking Teacher of the Year: His voice is clear and encouraging, his directions faultless, his recipes authentic yet completely accessible. It's a perfect introduction to Indian food, each section opening with a fully illustrated, full-color lesson in technique that leads the reader step-by-step through one foundation recipe, from a starter--poppadums and spicy dips--to roti, the homemade griddle bread, to a smoky yellow split pea dal, and more. There are seven altogether; do all seven, and they'll make one knockout meal. Following the lesson are more recipes in the same category, each carefully chosen to exemplify an essential element in Indian cooking--how to make ghee, paneer, raita, chutney, lassi--or expand your repertoire. Festive Lamb Chops with Cardamom. Spinach Phyllo Samosas. Sassy Chickpea Curry. Creamy Wild Salmon with Kale. Turmeric Hash Browns. Saffron-Pistachio Ice Cream Bars. There are 100 recipes in all, with no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed.
Publisher: New York : Workman Publishing, 
Characteristics: 1 online resource (pages cm.)