Secrets from an Indian Kitchen is part of an exciting series of cookery books which will now be released at incredible value in paperback. The books reveal the tried and tested secrets passed down from generation to generation through families. These tips and techniques are the key to successful cooking. In this book Mridula Baljekar explores the subtle flavours of Indian cuisine in over 100 recipes, through techniques such as dim (steaming), korma (braising) and talana (deep-frying). The selection of exquisite recipes ...
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Secrets from an Indian Kitchen is part of an exciting series of cookery books which will now be released at incredible value in paperback. The books reveal the tried and tested secrets passed down from generation to generation through families. These tips and techniques are the key to successful cooking. In this book Mridula Baljekar explores the subtle flavours of Indian cuisine in over 100 recipes, through techniques such as dim (steaming), korma (braising) and talana (deep-frying). The selection of exquisite recipes includes Pulao Rice and Chappaties, Chicken Korma with Whole Spices and the more exotic Quails Poached in Coconut Milk. Mridula's highly readable text also reveals the secrets that create the delicate aromas that distinguish Indian dishes, and one of her tips is to fry curry leaves in coconut oil to create a delicious aroma.
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Most of the ingredients for these recipes are readily available, either at your local supermarket or Indian grocery store. The flavors are incredible without being overpoweringly spicy, and the oil and salt levels have been toned down for those on diets. I particularly recommend the Tamatar ki Rasewali Machchi (fish in tomato sauce) and Mattar-Paneer ka Pilau (rice, peas, and cheese). Some of the cooking times may need to be adjusted (especially for recipes involving potatoes), but the results are uniformly delicious.