My Indian Kitchen. Hari Nayak
Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd
Copyright text © 2011 Hari Nayak
All photographs © 2011 Periplus Editions (HK) Ltd, except photos on page 6 (bottom), page 7 (below right) © Zane Yau
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.
ISBN: 978-1-4629-0637-6 (ebook)
Distributed by
North America, Latin America & Europe
Tuttle Publishing
364 Innovation Drive
North Clarendon, VT 05759-9436 U.S.A.
Tel: 1 (802) 773-8930
Fax: 1 (802) 773-6993
Japan
Yaekari Building, 3rd Floor
5-4-12 Osaki; Shinagawa-ku
Tokyo 141-0032
Tel: (81) 3 5437-0171
Fax: (81) 3 5437-0755
Asia Pacific
Berkeley Books Pte. Ltd.
61 Tai Seng Avenue, #02-12
Singapore 534167
Tel: (65) 6280-1330
Fax: (65) 6280-6290
15 14 13 12 11
10 9 8 7 6 5 4 3 2 1
Printed in Singapore
TUTTLE PUBLISHING® is a registered trademark of Tuttle Publishing, a division of Periplus Editions (HK) Ltd.
Contents
Memories From My Indian Kitchen 6
Indian Food is More Than Just Curry 11
Pairing Wines with Indian Food 14
Introduction to Indian Ingredients 22
Chapter 1
Indian Five Spice Mix 31
Ginger-Garlic Paste 32
Red Masala Paste 32
Indian Grilling and Roasting Rub 33
Aromatic Spice Mix 33
Vindaloo Curry Paste 34
Dhaba Spice 34
Green Chili Masala 35
Home-Style Garam Masala 35
Chaat Masala 35
Chapter 2
36 Chutneys and Accompaniments
Plum-Tomato Chutney with Mustard Seeds 38
Garlic and Peanut Chutney 39
Mint Chutney 39
South Indian Coconut Chutney 40
Sweet Mango Chutney 41
Spicy Apricot Chutney 42
Cucumber and Onion Chaat 42
Spiced Garlic 43
Avocado and Roasted Cumin Raita 44
Cucumber and Yogurt Raita 45
Pineapple and Beet Raita 46
Carrot Yogurt Slaw 46
Green Mango Pickle 47
Chapter 3
48 Appetizers
Shrimp Bruschetta 50
Crispy Masala Fish Fingers 51
Crunchy Potato and Corn Croquettes 52
Spicy Paneer Cheese Kebabs 52
Spiced Meatballs 53
Smoky Eggplant Dip 54
Masala Pappadums 55
Pomegranate and Mint Potato Salad 56
Shrimp and Apple Salad 57
Samosas Three Ways 58
Split Pea Fritters 60
Potato and Onion Fritters 61
Moong Dal and Cucumber Salad 62
Fruit Chaat 63
Chapter 4
Broccoli Soup with Walnuts 66
Spinach Soup 67
Fiery South Indian Tomato Soup 67
Indian-Style Lentil Soup 68
Northern Chickpea Curry 69
Spicy Urad Beans 70
Yellow Mung Beans with Spinach 71
Black-Eyed Peas with Mushrooms 72
Spicy Mixed Beans and Lentils 73
Delicious Everyday Dal 74
Red Kidney Bean Curry 75
Chapter 5
76 Vegetables and Cheese Dishes
Hyderabadi Mixed Vegetables 78
Street-Style Grilled Corn on the Cob 79
Stir-fried Vegetables with Yogurt 80