The New Curry Secret
Kris Dhillon
Language: English
Pages: 155
ISBN: B01K17UVJQ
Format: PDF / Kindle (mobi) / ePub
Kris Dhillon's first book, The Curry Secret, revealed the secret of the basic curry sauce used by Indian restaurant chefs. Since that book's first publication, there has been an increase in the variety of new and vibrant Indian dishes served in restaurants.
Now her second book, The New Curry Secret, shows how to create these wonderful new dishes easily and expertly. The mouthwatering recipes include Chicken Chettinad, Lamb Kalia, Balti Subzi, Beef Badami, Fish Ambotik, Malabar Prawn Biryani, to name just a few. The New Curry Secret also includes a new recipe for the curry sauce - which smells great even in the making! Plus labour-saving ideas and tips to make cooking your favourite Indian restaurant food at home even easier.
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18 fl oz/1 US pint (500 mL) curry sauce (page 32) 2 tbsp chopped cilantro ▪ Heat the oil in a large, heavy-based frying pan or saucepan, and add the turmeric, half the garam masala and the chili powder. Cook, while stirring, for a minute or so until aromatic. ▪ Add the cooked chicken and juices and stir to coat in the spices. Once it is bubbling, turn down the heat and simmer, covered, for about 10 minutes, stirring frequently to allow the chicken to absorb the flavors. There should be very.
Make a large quantity when mangoes are cheap and plentiful. MAKES ABOUT 28 FL OZ (800 ML) Preparation and cooking time: 1½ hours 4 lb 8 oz (2 kg) ripe mangoes 18 fl oz/1 US pint (500 mL) white wine or cider vinegar 13 oz (350 g) white sugar 2 tsp grated ginger 2 red chilies, deseeded and finely sliced (optional) ▪ Peel the mangoes and discard the peel. Slice the flesh from the stones, chop coarsely and place in a large, heavy-based saucepan with all the remaining ingredients. Bring.
Allow to cool for about 30 minutes and add the garlic. ▪ Place the lid tightly on the jar and shake well to mix all the ingredients. Store for at least a week, shaking the jar daily before using. TIP Shake the jar every few days and place on a sunny windowsill once a week if possible to help maintain the pickle in good condition. CRUNCHY PICKLED VEGETABLES Another fresh-tasting accompaniment that goes well with most spicy dishes, this salad is simplicity itself to prepare. Choose.
Mango pulp juice from half a lime ▪ Prepare six ramekins (that can hold 6 fl oz or 180 mL each) by tying a strip of parchment paper around the rim of each ramekin. The parchment paper should be positioned about 1 inch (2.5 cm) below the rim and should extend about 1 inch (2 cm) above the rim. ▪ Add the gelatin to the water in a small pan and soak for 10 minutes. Heat gently until dissolved. Add the finely granulated sugar and stir until dissolved. Set aside to cool. ▪ Beat the cream until.
The table. ▪ A couple of balti dishes will add to the authenticity if you like balti curries. ▪ A karahi or wok is useful, particularly if you want to cut down on the amount of oil used. Because of the pan’s small base, the cooking oil sits in a small pool at the bottom, so you can use a lot less. It is also a good utensil for deep-frying foods such as samosas, pakoras, pooris and bhatooras (breads). HANDY TIPS, USEFUL SHORTCUTS AND TRICKS OF THE TRADE ▪ If you don’t use up the fresh.