Best-Ever Curry Cookbook by Mridula Baljekar

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  • Curry powder (page 26)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: coriander seeds; cumin seeds; fennel seeds; fenugreek seeds; dried red chillies; curry leaves; chilli powder; turmeric
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  • Garam masala (page 26)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: coriander seeds; cumin seeds; fenugreek seeds; dried red chillies; curry leaves; chilli powder; cinnamon sticks; black peppercorns; whole cloves; black mustard seeds
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  • Curry paste (page 27)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: coriander seeds; cumin seeds; fenugreek seeds; dried red chillies; curry leaves; chilli powder; fennel seeds; turmeric; vegetable oil
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  • Tikka paste (page 27)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Spice / herb blends & rubs; Indian; Vegan; Vegetarian
    • Ingredients: coriander seeds; cumin seeds; chilli powder; turmeric; garlic powder; paprika; garam masala; ground ginger; dried mint; red food colouring; yellow food colouring
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  • Paneer (page 30)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Cooking ahead; Indian; Vegetarian
    • Ingredients: milk; lemons
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  • Boiled rice (page 34)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: rice
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  • Kashmiri chicken curry (page 40)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Dressings & marinades; Main course; Entertaining & parties; Indian
    • Ingredients: Kashmiri masala paste; tomato ketchup; Worcestershire sauce; five-spice powder; chicken pieces; garlic; lemons; coriander leaves; ginger root
    • Accompaniments: Cauliflower in coconut sauce
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  • Tandoori chicken (page 41)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

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  • Karahi chicken with mint (page 42)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Stir-fries; Main course; Indian
    • Ingredients: chicken breast fillets; spring onions; ginger root; coriander sprigs; mint; tomatoes; chilli flakes
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  • Karahi chicken with fresh fenugreek (page 43)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Stir-fries; Main course; Indian
    • Ingredients: chicken thigh fillets; chicken breast fillets; chilli powder; tomato paste; fenugreek leaves; coriander sprigs
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  • Chicken tikka masala (page 44)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Grills & BBQ; Main course; British
    • Ingredients: chicken breast fillets; tikka paste; yogurt; onions; green chillies; ginger root; tomato paste; ground almonds; ghee; double cream; coriander sprigs; cumin seeds
    • Accompaniments: Naan
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  • Chicken tikka (page 45)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Indian
    • Ingredients: chicken breast fillets; yogurt; ginger root; coriander sprigs; chilli powder; turmeric; lemons
    • Accompaniments: Karahi potatoes with whole spices
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  • Chicken saag (page 46)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Indian
    • Ingredients: spinach; ginger root; green chillies; bay leaves; black peppercorns; onions; tomatoes; curry powder; yogurt; chicken thighs; chili powder
    • Accompaniments: Naan
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  • Chicken in green masala sauce (page 47)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Entertaining & parties; Indian
    • Ingredients: green-skinned apples; coriander leaves; mint; yogurt; fromage frais; green chillies; spring onions; ginger root; chicken breast fillets; sultanas
    • Accompaniments: Nut pulao
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  • Spicy grilled chicken (page 48)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Indian
    • Ingredients: chicken thighs; lemons; ginger root; honey; coriander sprigs; green chillies; chilli flakes
    • Accompaniments: Mushroom curry; Saffron rice
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  • Chicken in a cashew nut sauce (page 49)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Spice / herb blends & rubs; Main course; Indian
    • Ingredients: onions; tomato paste; cashew nuts; garam masala; chilli powder; turmeric; yogurt; coriander sprigs; sultanas; chicken breast fillets; button mushrooms
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  • Chicken dopiaza (page 50)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Indian
    • Ingredients: baby onions; bay leaves; whole cloves; dried red chillies; black peppercorns; onions; ginger root; ground coriander; ground cumin; turmeric; chilli powder; tomatoes; chicken pieces; green cardamom pods
    • Accompaniments: Chapatis
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  • Chicken korma (page 51)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Indian
    • Ingredients: blanched almonds; ginger root; chicken breast fillets; onions; ground cumin; yogurt; cream; flaked almonds; coriander sprigs; green cardamom pods
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  • Lahore-style lamb (page 52)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Indian
    • Ingredients: bay leaves; whole cloves; black peppercorns; onions; lean lamb; turmeric; chilli powder; coriander seeds; cinnamon sticks; chana dhal; tomatoes; green chillies; coriander sprigs
    • Accompaniments: Naan
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  • Mughlai-style leg of lamb (page 54)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Spice / herb blends & rubs; Main course; Entertaining & parties; Indian
    • Ingredients: onions; garlic; ginger root; ground almonds; ground cumin; ground coriander; turmeric; garam masala; green chillies; lemons; whole cloves; almond flakes; tomatoes; yogurt; leg of lamb
    • Accompaniments: Classic pulao
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  • Shammi kabab (page 55)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

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  • Rogan josh (page 56)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Dressings & marinades; Main course; Entertaining & parties; Indian
    • Ingredients: yogurt; ginger root; lamb fillets; cumin seeds; bay leaves; onions; ground coriander; ground cumin; chilli powder; canned tomatoes; tomato paste; green cardamom pods
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  • Minced lamb with peas (Kheema mattar) (page 57)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Indian
    • Ingredients: onions; ginger root; green chillies; minced lamb; ground cumin; ground coriander; chilli powder; frozen peas; yogurt
    • Accompaniments: Naan
    show

  • Lamb with apricots (page 58)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Entertaining & parties; Indian
    • Ingredients: stewing lamb; cinnamon sticks; onions; curry paste; ground cumin; ground coriander; dried apricots; lamb stock; coriander sprigs; green cardamom pods
    • Accompaniments: Classic pulao; Apricot chutney
    show

  • Lamb kofta curry (page 59)

    from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia Best-Ever Curry Cookbook by Mridula Baljekar

    • Categories: Curry; Main course; Cooking ahead; Indian
    • Ingredients: minced lamb; green chillies; ginger root; garam masala; coriander sprigs; cumin seeds; onions; ground cumin; ground coriander; chilli powder; tomato paste; canned tomatoes
    show

Notes about this book

  • Prim on November 01, 2016

    Chicken Saag - page 46 Roasted aubergines - page 71 Both excellent

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  • ISBN 10 1843094940
  • ISBN 13 9781843094944
  • Published Jan 01 2000
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hermes

Publishers Text

Best Ever Curry Cookbook Mridula Baljekar |Hermes House Exotic spices have been used for centuries to liven up the daily staples of rice, noodles and bread with sauce dishes known as curries. This is a wonderful collection of over 150 recipes an shows just how easy it is to make authentic curries. The basic techniques of curry-making are fully explained, along with advice on using spices, making pastes and powders, and cooking rice and noodles.

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