Classic Indian Cooking by Julie Sahni
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Mughal garam masala (page 37)
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Garam masala (page 38)
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Meat broth (Yakhni) (page 43)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Vegetable broth (Akhni) (page 45)
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Grating fresh coconut (page 46)
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Making coconut milk (page 46)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Making yogurt (Dahi) (page 49)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Making Indian clarified butter (Usli ghee) (page 50)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Making Indian cheese (Chenna paneer) (page 52)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Making thickened milk sauce (Rabadi) (page 55)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Making milk fudge (Khoya) (page 56)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Crab Malabar (Kekada chat) (page 101)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Cold minted potatoes (Aloo podina chat) (page 103)
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Cold potato appetizer (Aloo chat) (page 105)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Fragrant stuffed tomatoes (Bhare tamatar) (page 106)
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Moghul kabobs with raisin stuffing (Hussaini kabab) (page 107)
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Onion fritters (Piaz pakode) (page 113)
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Cauliflower fritters (Gobhi pakode) (page 115)
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Indian cheese fritters (Paneer pakode) (page 117)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Shrimp fritters (Jheenga pakode) (page 118)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Spinach and mung bean dumplings (Moong badian) (page 120)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Silky bean dumplings (Bade) (page 123)
from Classic Indian Cooking Classic Indian Cooking by Julie Sahni
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Notes about this book
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- ISBN 10 0688037216
- ISBN 13 9780688037215
- Linked ISBNs
- 9781904010685 Paperback (United Kingdom) 7/31/2004
- 9780863182617 Paperback (United Kingdom) 9/1/1988
- 9781898697688 Hardcover (United Kingdom) 9/30/1997
- Published Oct 01 1980
- Format Hardcover
- Page Count 560
- Language English
- Countries United Kingdom, United States
- Publisher HarperCollins Publishers Inc
- Imprint William Morrow
Publishers Text
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, If you know how to fry, there are few tricks to Indian food. Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.
Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.
Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.
Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
Other cookbooks by this author
- Classic Indian Cookery
- Classic Indian Cooking
- Classic Indian Cooking
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Classic Indian Vegetarian Cookery
- Classic Indian Vegetarian Cookery
- Classic Indian Vegetarian Cooking
- Indian Heritage Cookery
- Indian Heritage Cookery
- Indian Regional Classics: Fast, Fresh and Healthy Home Cooking
- Julie Sahni's Introduction to Indian Cooking
- Moghul Microwave: Cooking Indian Food the Modern Way
- Savoring India: Recipes and Reflections on Indian Cooking
- Savoring India: Recipes and Reflections on Indian Cooking
- Savoring India: Recipes and Reflections on Indian Cooking (Williams-Sonoma: The Savoring Series)
- Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color