Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavors! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher Raghavan Iyer puts the breeze and ease into Indian cooking. Taking a heavily illustrated, step-by-step approach, he introduces cooks to one of the world's most popular cuisines. With his natural charm and enthusiasm, Raghavan begins each chapter by explaining the recipe choices, what techniques are included, and a suggested order in which to approach the recipes. The book's 100 authentic recipes use only ingredients readily available at the local supermarket. Taking into account time restraints, each dish can be quickly assembled and will give home cooks the confidence to create knockout Tandoori Chicken, Coconut Squash with Chiles, Turmeric Hash Browns, Saffron-Pistachio Ice Cream Bars, and Mango Bread Pudding with Chai Spices. From basic breads to chutneys and savory pickles, from tasty dal to fragrant basmati rice pilafs, from crispy starters to enjoy with a Slumdog Martini, Indian Cooking Unfolded is a 21st-century approach to one of the most ancient#8212;and popular#8212;cuisines

Indian cooking unfolded : a master class in Indian cooking, with 100 easy recipes using 10 ingredients or less

Raghavan Iyer

Algonquin Books of Chapel Hill

Publisher not identified

Hachette UK

Place of publication not identified, 2013

United States, United States of America

New York, 2013

AIndian food is ravishing, exotic, addictively flavorful, but has a reputation for being too difficult for the average cook. Not anymore. When Raghavan Iyer moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients--and now he shows us his secrets in Indian Cooking Unfolded This book makes obvious why Raghavan won an IACP Award of Excellence for Cooking Teacher of the Year: His voice is clear and encouraging, his directions faultless, his recipes authentic yet completely accessible. It's a perfect introduction to Indian food, each section opening with a fully illustrated, full-color lesson in technique that leads the reader step-by-step through one foundation recipe, from a starter--poppadums and spicy dips--to roti, the homemade griddle bread, to a smoky yellow split pea dal, and more. There are seven altogether; do all seven, and they'll make one knockout meal. Following the lesson are more recipes in the same category, each carefully chosen to exemplify an essential element in Indian cooking--how to make ghee, paneer, raita, chutney, lassi--or expand your repertoire. Festive Lamb Chops with Cardamom. Spinach Phyllo Samosas. Sassy Chickpea Curry. Creamy Wild Salmon with Kale. Turmeric Hash Browns. Saffron-Pistachio Ice Cream Bars. There are 100 recipes in all, with no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed

Indian food is ravishing, exotic, addictively flavorful, but has a reputation for being too difficult for the average cook. Not anymore. When Raghavan Iyer moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients --and now he shows us his secrets in Indian Cooking Unfolded. This book makes obvious why Raghavan won an IACP Award of Excellence for Cooking Teacher of the Year: His voice is clear and encouraging, his directions faultless, his recipes authentic yet completely accessible. But it's also the stunning new format of the book that makes this a perfect introduction to Indian food. Each section opens with a fully illustrated, full-color foldout lesson in technique that leads the reader step-by-step through one foundation recipe, from a starter--poppadums and spicy dips--to roti, the homemade griddle bread, to a smoky yellow split pea dal, and more. There are seven altogether; do all seven,..

2022-07-12