Spice Kitchen: Authentic Regional Indian Recipes to Recreate At Home
Ragini Dey
Language: English
Pages: 142
ISBN: 2:00168893
Format: PDF / Kindle (mobi) / ePub
Delve into the decadent world of Spice Kitchen, a beautifully crafted cookbook containing fresh and simple regional recipes from India. These recipes celebrate the traditional and modern dishes that have made India the incredible food nation of today.
Create your own feast of Indian food by mixing and matching robust curries, delicate biryanis and nourishing dals with flavourful chutneys and salads, breads and pappadums, before moving on to India's finest desserts – sweet enough to satisfy anyone.
Enter the fragrant world of Spice Kitchen and sample the diversity and flavour of regional Indian cuisine.
Ragini Dey was born in Mirzapur, northern India. During her childhood her family travelled extensively through India, sampling regional cuisines and learning traditional recipes. After moving to Australia in the early 1980s, Ragini opened 'Spice Kitchen', a restaurant dedicated to the wonderful dishes and flavours she experienced in her homeland. Ragini regularly shares her passion for regional Indian food through community-based cooking classes and her unique recipes have been presented on television.
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(9 oz/1 cup) plain yoghurt 1 tablespoon mustard oil 1 tablespoon lime or lemon juice 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon garam masala 1 teaspoon ajwaiin seeds 1 teaspoon chilli powder 1 teaspoon turmeric ½–1 teaspoon salt, or to taste 2 tablespoons besan (chickpea flour) 1 egg, beaten To make the marinade, put the yoghurt in the middle of a clean square of muslin (cheesecloth) resting in a bowl or container. Bring the corners in to meet at the centre and tie in.
Simmer for a further 20 minutes, or until the lamb is melt-in-themouth tender. Garnish with the dried apricots, sunflower seeds, cashew nuts and sultanas, and a swirl of cream. Notes: Ghee really is preferable for this recipe. You could replace it with oil, but be aware that the final flavour will not be as rich and subtle. The dried fruit, seed and nut mix will keep well in an airtight container, and can be used to garnish other curries. Apricot Lamb Curry Serves 4 Amidst all the hot.
These are a specialty of Entally, a neighbourhood of Kolkata (Calcutta). These spicy sausages are a real hit at breakfast, brunch, lunch or dinner, and once tasted, you will be addicted. You can buy sausage skins from your butcher, and if you have a sausage maker, homemade sausages are easy. This will also ensure that you only use the best cuts of meat in the sausages. If you don’t have a sausage maker, you can shape the mixture into patties, which are equally delicious. Serve with steamed rice.
Transfer to a large bowl and gradually whisk in the pineapple juice. (Whisk vigorously so the juice forms an emulsion with the spices, rather than being a liquid with bits of spice floating in it.) Add the mango, pineapple, coconut and ginger, pour over the lime juice and toss to combine well. To make the tempering, heat the oil in a small frying pan over a medium heat. Add the mustard seeds and curry leaves and heat until they begin to crackle. Scatter the peanuts, if using, over the salad,.
Strong taste. Or you can use it to repeat the process of making fresh coconut milk up to three times. You will obtain first-, second- and third-strength coconut milk that can be added to recipes for strong or light flavour and richness. Steamed or Boiled Rice Serves 4 Steamed rice, especially steamed basmati rice, is the best complement for most curries. It is the everyday rice eaten in most Indian homes. North Indians prefer bread or biryanis and fried rice preparations. But while steamed.