Classic Indian Cooking by Julie Sahni

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Notes about this book

  • Suziwong66 on July 23, 2010

    Fabulous spice information and authentic recipes

Notes about Recipes in this book

  • Mulligatawny soup (Mullagatanni)

    • Lsblackburn1 on January 18, 2021

      Easy to make and so delicious! I used about 4 cups of veg. Parsnip, carrot, half and eggplant and half an onion.

  • Lamb in fragrant garlic cream sauce (Rogan josh)

    • mceuen on February 01, 2012

      Rogan Josh.

    • jjankows on November 06, 2014

      Great recipe that I make all the time. It freezes extremely well. Goes great with some warm naan or rice.

  • Chicken in onion tomato gravy (Murgh masala)

    • wester on May 11, 2020

      Simple, mild, and very tasty. The chicken was very tender. Quite long cooking time but not difficult. The family liked it. I served it with plain rice and plain fried eggplant. A raita would be nice too. The sauce did stay a bit thin, so next time add less water.

  • Velvet butter chicken (Makhani murgh)

    • scotchgrrl on January 03, 2012

      This is one of the tastiest dishes I have ever had. This recipe is a favorite of mine. It takes a while to make but is so worth the time.

  • Shrimp poached in coconut milk with fresh herbs (Yerra moolee)

    • given22fly on July 17, 2011

      Simple and very tasty recipe! More subtle flavors, the coconut milk and shrimp are the stars of this dish.

  • Mung bean and cauliflower stew (Gobhi moong)

    • billcranecos on August 11, 2020

      This is a simple and delicious recipe, well worth the effort.

  • Cauliflower and scallions with black mustard seeds (Gobhi kari)

    • wester on February 17, 2018

      While all the flavors worked well together, I wasn't happy with the addition of water halfway. It was difficult to get it to brown afterwards and it ended up overcooked. I do want to try to cook this without the added water. ETA: Even without the added water this was cooked more than I like, although it did brown better. Next time completely skip the covered cooking and go straight to the stir-frying.

  • Smoked eggplant with fresh herbs (Bharta)

    • ellabee on September 16, 2012

      p. 305-6. Quite a bit of work, but delicious. For company, make it ahead. Roast whole eggplants on the grill while you're doing another item; they can be refrigerated for a day or two until you're ready to pulp them for the recipe. Prep involves chopping a number of ingredients fine, and then there's a full half hour of frying with near-constant stirring. A superb way to use up an abundance of home-grown eggplant.

  • Lentils with garlic butter (Masar dal)

    • smtucker on September 30, 2011

      Maybe the best lentil recipe ever made in this house. Add cumin with the garlic/butter mixture. Tends to be soupy on night one, then leftovers tighten up. Perfect over rice for quick meal. LM loves this with samosa meat recipe.

  • Quick mango and shredded ginger pickle (Aam ka achar)

    • chriscooks on April 04, 2012

      This is easy and good. You can use a very hard non-green mango but real green mangoes (which still have white flesh) are better. I peel the mango. The pickle will keep about a week refrigerated.

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Reviews about this book

  • Kitchn

    ...It helps you understand technique, layering of flavors, and methodologies that then allow you to basically cook any Indian dish.

    Full review
  • ISBN 10 0688037216
  • ISBN 13 9780688037215
  • Linked ISBNs
  • 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.



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