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Title Six spices : a simple concept of Indian cooking / Neeta Saluja.
Author Saluja, Neeta.
Publication New York : Abbeville Press, [2014]
Edition First paperback edition.
Description xv, 176 pages : color illustrations ; 25 cm
Call # 641.5954 S
Summary "Six Spices demystifies the exotic and complex flavors of Indian cuisine by focusing not only on its essential ingredients-hot chili powder, fragrant coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric-but also on the methods used in incorporating them into delicious recipes"-- Provided by publisher.
Bibliography Includes bibliographical references (page 174) and index.
Contents Machine generated contents note: 1.All about Spices -- 2.Seasoning with Hot Oil (Tel ka Chounk) -- Using hot oil as a cooking medium for seasoning -- Blending spices in certain sequences to release their full flavors -- Adding seasoned oil to flavor salads, rice, and raita -- Cooking vegetables in seasoned oil to add flavor -- Recipes -- Spinach and Red Potatoes -- Green Beans with Coconut -- Mustard Greens and Radishes -- Curried Dry Potatoes -- Carrot Salad -- Cabbage and Tomato Salad -- Sprouted Mung Bean Salad -- Seasoned Mung Beans -- Potato with Mint in Yogurt -- Tomatoes with Yogurt and Peanuts -- Roasted Eggplant with Yogurt -- Butternut Squash with Yogurt -- Corn and Bell Pepper Rice -- Yogurt Rice -- Lemon Rice -- 3.Seasoning with Hot Ghee (Ghee ka Chounk) -- Using hot ghee to flavor beans and lentils -- Preparing seasoning with herbs and spices using ghee as a cooking medium -- Simmering beans and lentils with seasoning to achieve their full tastes -- Recipes --
Contents note continued: Brown Lentils -- Black-Eyed Peas -- Yellow Split Lentils and Spinach -- Red Lentils -- Pigeon Peas -- Spicy Pigeon Peas with Mixed Vegetables -- Rice and Yellow Split Lentil Porridge -- Spicy Corn Kernels -- Curried Potatoes -- Rice Pilaf with Mixed Vegetables -- Egg and Tomato Scramble -- Potatoes with Cumin Seeds -- Saffron Rice -- Rice with Cumin Seeds -- 4.Cooking with Powdered Spices (Sookha Masala) -- Different techniques for cooking vegetables with powdered spices -- Using spices in a certain order and at a specific time to achieve unique tastes -- Recipes -- Potatoes and Cauliflower Curry -- Cabbage and Peas Curry -- Carrots and Peas Curry -- Dry Curried Potatoes I -- Dry Curried Potatoes II -- Curried Zucchini -- Curried Zucchini in Peanut Sauce -- Stuffed Okra with Onions -- Eggplant and Mushroom Curry -- Vegetable Delight -- Cucumber, Tomato, and Onion with Yogurt -- Cucumber with Yogurt -- Chicken in Peanut Sauce -- Stuffed Peppers --
Contents note continued: Stuffed Baby Eggplants -- 5.Cooking with Curry Paste (Peesa Masala) -- Preparing curry paste (masala) with fresh ingredients and spices -- Roasting curry paste to perfection -- Simmering meat and vegetables in masala to make perfect curries -- Recipes -- Potatoes and Peas Curry -- Red Kidney Beans -- Mixed-Vegetables Curry -- Curried Garbanzo Beans -- Chicken Curry -- Fish Curry -- Curried Cheese Cubes and Peas -- Shrimp Curry -- Lamb Curry with Cashews and Poppy Seeds -- Egg Curry with Potatoes -- Curried Meat Balls -- Cabbage Kofta Curry -- Curried Stuffed Tomatoes -- 6.Beyond the Basics: Recipes to Complete the Meals -- Understanding Indian cuisine -- Recipes to round out an Indian meal -- Recipes using spices other than the basic six -- Recipes -- Fresh and Refreshing Drinks -- Tea -- Ginger Tea -- Mango Shake -- Yogurt Drink -- Mango Yogurt Drink -- Litchi Yogurt Drink -- Crispy and Spicy Snacks -- Corn Fritters -- Eggplant Fritters --
Contents note continued: Mung Lentil Fritters -- Vegetable Fritters -- Potato-Stuffed Pastry -- Cream of Wheat Porridge -- Savory Pancakes -- Crispy Tortilla with Potatoes and Garbanzo Beans -- Potato Puff Rolls -- Potato Patty -- Tangy and Tasty Chutneys -- Tamarind Chutney -- Mint and Cilantro Chutney -- Coconut Chutney -- Hot and Spicy Breads -- Deep-Fried Indian Bread -- Indian Flat Bread -- Spicy Deep-Fried Indian Bread -- Oven-Baked Roti with Fenugreek Leaves -- Sweet and Sensational Desserts -- Coconut Slice -- Cream of Wheat Halwa -- Fried Noodles Pudding -- Fried Milk Balls in Syrup -- Yogurt Cheese and Saffron Pudding -- Rice Pudding -- 7.Tips and Techniques -- Use of appropriate kitchen equipment and cooking utensils -- The characteristics of ingredients such as curry leaves, coconut, and lentils -- Instructions for preparing uncommon ingredients such as paneer, ghee, and bean sprouts.
Subject Cooking, Indic.
Cooking (Spices)
Cooking, Indic. (OCoLC)fst01753344
Cooking (Spices) (OCoLC)fst01753195
Genre Cookbooks.
ISBN 9780789211750 (pbk.) :
0789211750 (pbk.)

Location CALL # Status Message
 Clinton Hill Non-Fic  641.5954 S    CHECK SHELVES  
 Mapleton Juv Non-Fic  641.5954 S    CHECK SHELVES