Indian Regional Classics: Fast, Fresh and Healthy Home Cooking by Julie Sahni

  • Curry powder (page 6)

    from Indian Regional Classics: Fast, Fresh and Healthy Home Cooking Indian Regional Classics by Julie Sahni

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; cumin seeds; fenugreek seeds; fennel seeds; yellow mustard seeds; white peppercorns; whole cloves; turmeric; ground red pepper
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Notes about this book

  • kiwii on December 25, 2016

    Originally published in 1998 as "Julie Sahni's Introduction to Indian Cooking." The new edition changed the formatting of ingredients into 2 columns, removed the photo section, and added 14 new recipes: Savory Pastries with Coconut, Jaggery, and Chile Filling (Mava Samosa); Mung Bean Pilaf (Pongal); Lentil Crepes with Ginger and Onion (Parupu Dosa); Tandoori Quail with Tamarind-Pepper Glaze (Tandoori Titar); Salmon Molee (Meen Molee); Karhai Chicken with Peppers and Tomatoes (Karhai Murgh Khasa); Royal Braised Cornish Hens (Shahi Korma); Royal Cornish Hen Biriyani with Raisins and Almonds (Shahi Biriyani); Spiced Goan Roast Pork with Jaggery Glaze (Lai Thao); Green Beans and Carrots with Mustard Seeds (Kottaivaraika Porial); Bengali-Style Eggplant with Panch Phoron Spices (Began Sorshe); Hyderabad Chiles Braised in Tamarind Sauce (Mirch ka Salan); Chettinad Lima Beans (Kurma); Fennel, Tomato, and White Bean Stew with Lucknow Fennel Seeds (Koyambo)

  • dtremit on July 19, 2015

    Previously published as "Julie Sahni's Introduction to Indian Cooking" (per copyright page)

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  • ISBN 10 1580083455
  • ISBN 13 9781580083454
  • Published May 01 2002
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

When it comes to Indian cuisine, few, if any, chefs are as talented, celebrated, and adept as the versatile Ms. Sahni. Now revised and repackaged to focus on the distinctiveness of India s regional cuisines, her INDIAN REGIONAL CLASSICS demystifies the tantalizing world of Indian cuisine, with clearly explained recipes suitable for cooks of all levels. Indian cooking need not be heavy and overly complex. Indeed, you'll find light, but robustly flavored fare such as Curry-Scented Mushrooms and quick dishes such as Malabar Coconut Shrimp. And throughout the book you'll savor the classic recipes from each of India s diverse regions, from the tandoori chicken of the north to the curried stews of the south. A simple, straightforward cookbook, this title features Julie Sahni at her best.

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