| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1016.17 | | USWAV5::DECNET | | Sun Dec 23 1984 11:19 | 8 |
| Making your own curry:
Three EXCELLENT cookbooks with information (and recipes) are:
Flavors of India by Shanta Nimbark Sacheroff, 101 Productions
Vegetarian Epicure, and Vegetarian Epicure, Book Two
both by Anna Thomas, Vintage Press
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| 1016.1 | | TLE::NELSON | | Wed Mar 02 1988 08:45 | 8 |
| I have a really excellent Indian cookbook. It doesn't have pictures,
but all the recipes I've tried have always come out tasting delicious.
In addition, my husband (who is from India) actually likes the book!
The author is an Indian woman who adapted the recipes she had for
an American kitchen:
An Invitation to Indian Cooking by Madhura Jaffrey
Beryl
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| 1016.2 | A couple suggestions and a couple recipes | TUDOR::ERYN | | Wed Mar 02 1988 08:53 | 74 |
| Though its not "authentic" some of my favourite Indian recipes come
from _The New Laurel's Kitchen_, published by ten speed press. Her
recipes are naturally low in fat. The other source of Indian recipes
I use is Madhur Jafrey's book on eastern vegetarian cooking (I don't'
remember the exact title). Neither has full color pictures but both
give fairly simple directions. The Jafrey recipes all need modification
to reduce the amount of fat, but I am used to doing that.
Recipes for one of my favourite Indian meals, Cauliflower-Eggplant
CUrry over Basmati rice and South Indian Sweet potatoes follow (both
from _The New Laurel's Kitchen_). Regular Basmati rice can be gotten
at the Indian food store mention in .0, but brown basmati rice can
only be gotten at a health food store as far as I know. I have
occasionally seen it in Alexanders supermarket in the gourmet section,
but I can usually get it at Earthward, a health food store in Milford
New Hampshire. People from Mass should have no problem finding
natural food stores (unlike those of us in the growing metropolis
of NH). Once you find the brown basmati, prepare it as you would
brown rice or follow direction on package if it was purchased in
a package.
Cauliflower-Eggplant Curry (flavorful but not in the least hot)
1 T Olive Oil (don't eliminte it altogether - its a small amount
for the size of the dish)
1 tsp black mustard seeds
1 tsp turmeric
1-2 tsp curry powder
1 head cauliflower broken into small flowerets
1 eggplant, cut in 1/2" cubes
1-2 potatoes cut in 1/2" cubes and par-boiled (can be done while
cutting and sauteing other veggies)
1 Cup peas (fresh or frozen)
1 tomato chopped or 1-2 Tbs tomato paste
Juice of 1 lemon
Heat olive oil in a large pan (I use a dutch oven; a large skillet
with high sides could work also). When it is warm add mustard seeds
and cover quickly. keep covered until the sound of wild popping
dies down, but be careful not to burn them. Remove the cover, add
the spices, and saute a minute or two. Add the cauliflower, stir to coat
with the oil and spices, then add the eggplant and 1/4 to 3/4 cup
of water. Cover and simmer until eggplant begins to soften. Add
potatoes and peas if fresh. Cook until veggies are done. Just before
serving add tomato and lemon juice. If using frozen peas try not
to cook them more than a few minutes. The amount of water varies
depending on the quantity of veggies and how wet you want the dish
to be. I like it fairly wet, with the eggplant well cooked and the
cauliflower not mushed yet, but that is difficult to achieve. In
the Indian dishes I have had in restaurants, all the vegetables are
well cooked.
South Indian Sweet potatoes
3-4 Sweet Potatoes cooked and mashed
1/2 Tbs olive oil
1 tsp black mustard seeds
1/2 green pepper chopped
1 tsp cumin
lemon juice
Heat the oil in a skillet with a lid, add the mustard seeds, cover
until the wild popping dies down. Add the green pepper, cook until
soft, add the sweet potatoe and cumin, cook until heated through.
Add Lemon juice to taste.
A hint on the sweet potatoes: I have a timer feature on my oven,
so what i do to get cooked sweet potatoes without having to be home
for the 1 1/2 hrs they need to cook is: wash them and put them in
the oven on tin foil, set the oven to come an about 1 hr 15 min
before I am due home, and to turn off about when I am due home. They bake
thrououghly and I don't have to be home the whole time.
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| 1016.4 | Another book by Madhur Jaffrey | SHIRE::CSTAHLI | Christine Stahli, EHQ Geneva, DTN 821-4901 | Thu Mar 03 1988 08:57 | 11 |
| I also have a book by Madhur Jaffrey called 'Indian Cookery' and
it is fantastic. The book is produced by the BBC and there are
pictures, a description of the commonly used ingredients and
descriptive introductory paragraphs a la Craig Claiborne style.
She also gives a section on techniques and menu planning.
I'll add a recipe for her version of tandoori chicken (without
the tandoor) and spiced basmati rice - which just happens to be
what we had for dinner last night (and it was superb).
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| 1016.5 | Three Indian cookbooks I use | CADSYS::RICHARDSON | | Thu Mar 03 1988 09:09 | 14 |
| "Indian Sweet Cookery"
Jack Santa Maria
Shambhala, Boulder, 1980
ISBN 0-87773-176-4
"An Invitation to Indian Cooking"
Madhur Jaffrey
Random House, NY, 1973
ISBN 0-394-71191-2
"Traditional Indian Cookery"
Jack Santa Maria
Shambhala, Boulder, 1978
ISBN 0-87773-138-1
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| 1016.7 | Excellent book, well-suited for American kitchen | SERPNT::SONTAKKE | Vikas Sontakke | Thu Mar 10 1988 09:15 | 4 |
| CLASSIC INDIAN COOKING
Julie Sahni
William Morrow & Company Inc, New York
ISBN 0-688-03721-6
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| 1016.10 | Vegetable Pakoras | STAR::BONDE | | Thu May 05 1988 15:14 | 50 |
| _The Vegetarian Epicure, Book Two_ by Anna Thomas (Alfred A. Knopf, New
York, l978) has some good Indian recipes. My favorite is the vegetable
pakoras (although her recipe for dal runs a close second). Anna
writes:
"Pakoras are spicy fritters, ideal to serve hot as an appetizer or
snack, with a tall, cool drink. Try them with a gin and tonic, or a
Pimms' and soda with a slice of cucumber in it."
Vegetable Pakoras (Hot Vegetable Fritters)
-----------------------------------------
2/3 C. chick-pea flour
1/4 t. backing soda
5 T. cold water
1/4 t. ground cumin
1/4 t. cayenne pepper
1 scant t. salt
pinch of crushed saffron threads
1/2 C. finely diced potato
1/2 C. slivered onions (paper-thin slices, 1 to 1-1/2 in. long)
2 T. finely chopped fresh cilantro (coriander leaves)
2 C. vegetable oil.
Mix together the chick-pea flour, baking soda, and cold water, stirring
or rubbing the dough between your fingers until it is absolutely smooth
and free from lumps. Add the cumin, cayenne, salt, turmeric, and
saffron and stir again until well-combined. Stir in the potato and
onions.
Heat the vegetable oil in a 10- to 12- inch wok until it is about 350
degrees. Stir up the batter, scoop up a teaspoonful of it and, with a
second spoon, slide it off into the hot oil. Fry 6 or 7 pakoras at
once, for about 8 minutes or until they are golden brown all over.
Scoop them out with a slotted spoon, drain on paper towels, and serve
hot.
Serves 4 to 6.
****NOTE****
As good as these pakoras are, they're even better when served with
onion chutney. There's a wonderful recipe for Onion Chutney in note
1073.6 -- try them together!!
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| 1016.16 | Another M. Jaffrey Book | PHDVAX::MURRAY | | Tue Jun 20 1989 17:23 | 19 |
| Another book by Madhur Jaffrey is "A Taste of India". In it, Ms. Jaffrey
takes the reader on a gastronomic tour of the subcontinent. It is packed
with incredibly nice photos both of food and locales. And, oh yes, recipes
from each region. What makes it special is Ms. Jaffrey's writing style
that lets the reader know that one does not successfully extract recipes
from this culture without extracting something of the culture.
Browse this one and see if you can walk away. It's available in hard and
soft cover and the person at my local bookstore told me he's seen the hard
cover edition on the "closeout" shelf! If anyone sees it, let me know.
Enjoy!
A_very_recent_and_incredibly_enthusiastic_discoverer_of_Indian_cuisine,
Rich Murray
p.s. One recipe that is NOT in the book is �kulcha�, a type of bread.
Anyone out there know how to make this?
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