Cooking By Country : Indian and Sri Lankan

ISBN: 9780764519727

Neelam Batta was born in New Delhi, India, and lived there until she got married and moved to Los Angeles with her husband, Pradeep, in 1973. Living in America, far from home and with no Indian restaurants and no Indian grocery stores in sight, she faced a crucial challenge-how to enjoy the foods she knew and loved. She set out to recreate the dishes with the ingredients she had available to her. Although she learned the basics of Indian cooking at her mother's side as she was growing up, she had no formal training in Indian cuisine. Her knowledge was developed as she recreated dish after dish in her Los Angeles kitchen, as she visited and toured India to understand more about the regional foods and cooking styles, and as she sampled regional dishes and home-cooked favorites and talked about Indian cooking with friends, family, and restaurant chefs from all over India. Her re-creations of the classics and her own adaptations won raves from her friends and her family, which, over time, included two daughters, Sumita and Supriya and son-in-law Monti. She soon found herself being invited to teach at local cooking schools in Santa Monica, where she has since taught cooking for 18 years. she has written two cookbooks, The Indian Vegetarian and Chilis to Chutneys. She has also been a guest and on-air instructor for national TV cooking show in the United States and India. She continues to live in Santa Monica, California, with her husband, Pradeep.


Author: NEELAN, BATRA

ISBN: 9780600617600
Publication date: 01/07/2008

Cooking when time is short can be a real challenge, but with 30-minute Indian you can bring the flavours and aromas of India to your table in 30 minutes or less! In this collection of over 90 exciting recipes Sunil Vijayakar covers everything from salads and side dishes to main meals, desserts and drinks. Choose from a mouthwatering selection of rich and fragrant yet simple dishes including Spiced Spinach and Carrot Pancakes, Prawn and Mango Kebabs and Bombay Chicken Masala, and with tips and suggestions throughout the book delicious Indian food is guaranteed.

Author: VIJAYAKAR, SUNIL

ISBN: 9780811853422

The premise is simple. Using five common spices and a few easily available ingredients, you can make fifty superb, well-balanced Indian dishes. The spices are carefully chosen for their aromatic properties and versatility. While the ingredients and steps are simple, you'll find the results are anything but. And you don't need to go on an endless search for unusual spices or foods like fenugreek or jaggery. These recipes are authentic Indian without all the fuss.



Author: KAHATE, RUTA

ISBN: 9781856265461

Here are 50 authentic Indian curries, each accompanied by a full-colour photograph showing colour, texture and appearance. Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Prawns in Sweet & Hot Curry, with its delicately balanced sweet, hot and sour flavours. The Gujarati Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side dish, while Lamb with Plums is a new recipe that combines the sweetness of fruit with the spicy aromas of cinnamon, coriander and chilli.

A new introduction especially for this edition comprehensively details curry-making techniques, including how to add taste, aroma and colour and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables and chutneys as well as desserts and wine suggestions.












Author: PANJABI, CAMELLIA

ISBN: 9781856268196

Explains how to add taste, aroma and colour to create that perfect curry. This book features dishes such as the classic Goa Lamb Vindaloo and the exotic Gujarat Mango and Yogurt Curry, accompanied by photography to inspire.

Author: PANJABI, CAMELLIA

ISBN: 9780761137870
Publication date: 01/05/2008

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.



Author: RAGHAVAN, IYER

ISBN: 9781844006168
Publication date: 01/12/2008

Focuses on regional Indian cooking. This title features chapters on Brunches and Light Meals, Seafood, Chicken, Lamb, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. It also offers tips for using core Indian ingredients and includes features on the cooking of different regions, as well as suggestions for menus and entertaining.

Pages: 256
Author: ANANDA, ANJUM

ISBN: 9781844007318
Publication date: 01/09/2009

Traditional dishes with her signature twist - take Indian specialties and make themsimpler and lighter' - Observer Food Monthly Her vibrant puddings would surely please both dinner guests and dieties' - The TimesFollowing the huge success of Anjum's television debut in BBC's Indian Food MadeEasy, the same team came together again for a new series and accompanyingbook, which focused on regional Indian cooking. Based on the same principles- light, modern Indian food for today's busy cooks - Anjum has now created anew collection of delicious dishes that are easy and often quick to put together andfull of flavour. All the recipes from the television series are here as well as manymore, divided into chapters on Brunches and Light Meals, Seafood, Chicken, Lamb,Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. In addition,Anjum gives tips for using core Indian ingredients and the book includes features onthe cooking of different regions, as well as suggestions for menus and entertaining.

Author: ANAND, ANJUM

ISBN: 9781897959503

The author's loving account of her homeland's food, one of Asia's richest regional traditions, traces how seasons, festivals and religion shape cooking in both Hindu West Bengal and Muslim Bangladesh. 'A vivid portrayal of Bengali customs and cuisine' in the words of Australian Vogue.

Pages: 208
Author: CHITRITA BANERJI