Indian Cooking For Dummies. Monisha BharadwajЧитать онлайн книгу.
rel="nofollow" href="#u27645690-b301-5792-b8e6-d018f9b99d6c">Chapter 6: Using Staple Ingredients in Indian Dishes Focusing on Ingredients The Long and Short of Cooking Rice Making and Storing Ginger-Garlic Paste Happy Sour: Using Tamarind You Say To-May-To, I Say To-Mah-To: Using Fresh, Canned, or Paste Loving Lentils I’m Not Crying, You’re Crying: Working with Onions Drop It Like It’s Hot: Cooking with Chilies Going Cuckoo for Coconut Making and Using Paneer Chapter 7: Spices Make Indian Dishes Nice We Seed to Talk: Using Whole Spice Seeds Ground Sterling: Working with Ground Spices Creating a Series of Blends Chapter 8: Building a Curry Defining Curry: What It is and What It Isn’t First Things First: Choosing a Pan and Using the Right Oil Paying Attention to the Order in Which Ingredients Are Added to the Pan Building Different Kinds of Curries Turning Up the Heat Adding Depth to Your Curry Achieving the Right Color and Consistency Jazzing Up the Look with Garnishes Chapter 9: Bringing It All Together in a Deliciously Healthy Meal Off the Menu: Restaurant versus Home Cooking Taking the Worry out of Curry Putting Together Indian Meals
7 Part 3: Serving Up Indian Specialties Chapter 10: Lovely Lamb, Beef, and Pork Dishes Chapter 11: Scrumptious Poultry Dishes Chapter 12: Delish Fish and Seafood Dishes Chapter 13: Vegetables Cooked the Indian Way Chapter 14: Rice with a Bit of Anything Chapter 15: Can’t-Be-Beat Lentils and Beans Chapter 16: Exotic Egg Dishes
8 Part 4: Whipping Up Breads, Chutneys, and Tasty Treats Chapter 17: Dishes to Start the Day Chapter 18: Tasty Snacks and Appetizers Chapter 19: No-Bake Breads Chapter 20: Chutneys and Salads Chapter 21: Desserts and Drinks
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Part 5: The Part of Tens
Chapter 22: Ten Time-Saving Tips for the Kitchen
Prepare Your Ingredients Ahead of Time
Store Your Spices Efficiently
Cook in Batches
Chop Ingredients Evenly
Freeze Basic Curry Sauces
Figure Out the Proper Prep Order
Reduce Food Waste
Keep Your Compost Pail Nearby
Use a Pressure Cooker or Instant Pot
Choose the Right Size Pan and Use a Lid
Chapter 23: Ten Myths about Indian Food
All Indian Food Is Extremely Hot
Popadams and Dips Are Eaten at the Start of a Meal
All Indian Food Is Curry
Indian Food Is Unhealthy
All Indian Bread Is Naan
Adding Curry Powder Makes a Dish Indian
Eating with Your Fingers Is Unhygienic
Indians Eat Food off Leaves and Not Plates
All Indian Food Is Cooked in Ghee
Indian Food Is Mainly Vegetarian
Chapter 24: Ten Tips on Indian Table Etiquette
Save Room for Seconds and Thirds
Eat with Your Right Hand
Don’t Double-Dip
Show Appreciation to Your Host
Wash Your Hands
Don’t Lick Your Fingers
Mix Your Food Intentionally
Clean