Smorgasbord of Indian Recipes

A Collection of Indian Dishes Most Popular In India and All Over The World

by Achala Kshirsagar

Smorgasbord of Indian Recipes
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Smorgasbord of Indian Recipes

A Collection of Indian Dishes Most Popular In India and All Over The World

by Achala Kshirsagar

Published Jun 30, 2011
291 Pages
Genre: COOKING / Regional & Ethnic / Indian & South Asian



 

Book Details

A Collection Of Most Popular Indian Dishes.

Tandori. Dal. Curry. Just the words evoke ideas of exotic spices, fragrant smells and sensuous taste.

For many of us, the delicious world of Indian Cuisine is limited to a few restaurants where we can order these dishes. Even for “foodies”, it is sometimes intimidating working with ingredients that have names like fenugreek, ghee and asafetida.

This book will de-mystify those ingredients and will give you the easy techniques that will make you an expert in preparing Indian fare.

With over 250 recipes of popular dishes, this publication will appeal to a wide spectrum of Indian food aficionados.

A single source that provides not just recipes, but also about educates the reader on the history of these recipes, spices and cooking techniques , including a wonderful section on “Recipes For Novices”.

 

Book Excerpt

Chicken Curry

Serves 4-6 people

3 large chicken breasts, skinned, boned and cut into 1 ½ inch pieces 1 teaspoon fennel seeds 2 tablespoons dry grated coconut ¼ cup yogurt 4 tablespoons vegetable oil, divided ¼ teaspoon ground turmeric 2 onions, peeled and grated (you can use a 1 ½ teaspoons salt, divided food processor to make a coarse pulp) 1 inch fresh ginger root, peeled and grated 1 large tomato, chopped or ½ cup tomato 5 garlic cloves, peeled and grated puree 1 teaspoon cumin seeds 1 teaspoon ground red pepper 2 teaspoons coriander seeds 1 ½ cups hot water 1 teaspoon black peppercorns 2 tablespoons chopped cilantro for garnish

Place chicken pieces in a large bowl. In a small bowl, mix together yogurt, ¼ teaspoon turmeric, ½ teaspoon salt, half the grated ginger and half the grated garlic. Pour over the chicken pieces and rub all over to coat. Set aside for 1 hour to marinate.

In a small fry pan dry roast cumin, coriander, peppercorns and fennel seeds until pink. Add coconut and fry for 10-15 seconds. Remove from the pan and set aside. In the same fry pan heat 1 tablespoon oil and fry onion, remaining garlic, ginger until light brown. Add roasted spices to it. Stir to mix. Turn off the heat. Remove and place in a blender and grind to a fine paste.

Heat the remaining oil in a large saucepan. Add grinded pulp. Stir fry. Cook for 2-3 minutes. Add tomato, red pepper and cook for another 5 minutes, stirring continuously. Add chicken pieces, remaining salt and 1 ½ cups hot water. Bring to a boil. Reduce the heat and simmer until the chicken is cooked completely and is soft and tender. Remove and place in a serving bowl.

Garnish with cilantro. Serve with rice or any Indian flat bread.

 

About the Author

Achala Kshirsagar

Achala Kshirsagar obtained the B.Lib. degree in Library Science from the Nagpur University in India and came to U.S.A. in 1968. She has been living in the U.S. since then.

She received a M.S. degree in Library Science from the Sam Houston University, Texas in 1974 and an got the A.M.L.S. degree from the University of Michigan, Ann Arbor in 1978.

She worked at the U.M.I. (a division of the Xerox company), University of Michigan and lastly retired from the Warner Lambert/Parke-Davis, now Pfizer pharmaceutical company.

She also holds a degree (Sangeet Visharad) in Indian Classical Music also. She stood first in the all India examinations and was awarded the Gold Medal.

Music, Interior Decoration and Drama Acting are her other hobbies. She has a passion and love for cooking. She has acquired quite a reputation for her innovative and delicious dishes for which she is well known in both India and America.