Download An Invitation to Indian Cooking (Vintage) by Madhur Jaffrey PDF

By Madhur Jaffrey

Written specifically for american citizens, this booklet demonstrates how different, interesting, and cheap Indian cooking might be, and the way simply you could produce genuine dishes at domestic. Over two hundred recipes.

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Extra info for An Invitation to Indian Cooking (Vintage)

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At this point I couldn’t even make tea. But with expert long-distance help from my mother, I started learning. I began adapting her recipes to what was available in England and later, when I moved to America, to the ingredients and appliances that I found here. Over the years I discovered that the electric blender could do much of what the Indian grinding stone did, and much faster; that instead of roasting eggplant in hot ashes as my mother recommended, I could do it directly over a gas burner; that American meats just couldn’t be fried the Indian way because they contained too much water and that it was often better to cook with canned tomatoes than fresh ones because they had more taste and color.

SAVE time, labor, money. ” Side by side with this evidence of “progress,” Gujarati-speaking people of Bombay still relish more traditional foods. One great favorite is a paper-thin bread, eaten with the pulp of the best seasonal mangoes. This bread is made by dipping two balls of whole-wheat dough into fat and flour, rolling them out together very thinly, and toasting them on a hot griddle. The two layers are then separated, making an ever finer, lighter bread. Another favorite is undhya (meaning upside down).

An Indian soup with your meal one day, a tomato chutney with your roast lamb the next, some sweet rice with your duck on the weekend—these are good beginnings. If you are in the habit of serving spaghetti and meat sauce quite often, try rice and kheema instead. It is a pleasant variation and equally simple. All the dishes in this book can be made in standard American pots, pans, and skillets. It does help, however, to use good-quality heavy-bottomed pots, especially for rice. For making Indian bread a tava, or rounded griddle, is very convenient, but you can use instead a cast-iron skillet.

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