By Sanjeev Kapoor
Sanjeev Kapoor burst onto the scene in India with a simple, no-fuss cooking method. greater than a decade later, he's a world sensation with a world media empire that's rooted during this philosophy. In find out how to cook dinner Indian, Kapoor introduces American audiences to this easy cooking method with a definitive booklet that's the in basic terms Indian cookbook you are going to ever want. His assortment covers the intensity and variety of Indian recipes, together with such favorites as butter poultry, palak paneer, and samosas, besides less-familiar dishes which are certain to develop into new favorites, together with soups and shorbas; kebabs, snacks, and starters; major dishes; pickles and chutneys; breads; and extra. The elements are effortless to discover, and advised substitutions make those basic recipes even more straightforward.
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Additional info for How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
It is used to prepare a variety of sauces (curries) to be mixed with meat, seafood, and/or vegetables and served with rice and condiments. Since the eighteenth century, when English interest in and occupation of India began in earnest, curry powder has been used in Great Britain and Europe. A standardized, prepared curry powder does not exist in India, and what we buy here is a poor substitute for a freshly ground batch of spices. In the home of the curry, combinations of spices are ground with peppers specifically for the dish being prepared.
No substitute. EPAZOTE. Chenopodium ambrosioides. From the Nahuatl epazotl, it is an annual herb with deeply serrated leaves and a strong, camphor-like odor that is native to Mexico and Central America. A few chopped leaves of this almost weed-like plant give character to squash, black-eyed peas, and other vegetable dishes. Several sprigs added to a pot of beans are said to alleviate the problem of flatulence. It works! Use fresh or dried. Store easily dried leaves in a tightly closed jar. Purchase it in Latin American food markets or grow your own, but be careful—it is like a weed and will take over your herb bed.
ROASTED RED PEPPERS. A long, pointed, wide-shouldered, red, mildly pungent, ethnic pepper of the type grown in the Balkans and Turkey is roasted and peeled and bottled whole, sliced, or chopped. It can SATAY (SATÉ) SAUCE. An Indonesian sauce, that can be bought in Oriental food stores or gourmet shops; made of chili peppers and peanuts ground with lemon grass, shrimp paste, lemons, coconut milk, sugar, and salt; to be used on grilled meat. No substitute. SAMBAL. Any kind of fiery-hot or spicy relish or condiment served with food.