Vault - Indian Cuisine: Experience the Taste

Indian Cuisine Experience the Taste Chefs Secret Vault Smashwords Edition Copyright 2010 Chefs Secret Vault This e-book is licensed for your personalenjoyment only. This e-book may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each person youshare it with. If you're reading this book and did not purchase it,or it was not purchased for your use only, then you should returnto Smashwords.com and purchase your own copy. Thank you for respecting the hard work ofthis author Welcome... When Cheryl and Les founded ChefsSecret Vault, their concept was simple; with todays lifestyle morepeople are choosing to dine at home.

Our objective is to providebudget friendly dining, item specific cookbooks (such asAppetizers, Soups, Desserts, Entrees, Everything in Between, andSurprises along the way) at the lowest possible cost. We handselect 20 Best of the Best scrumptious Chefs Secret Vault friendlyrecipes for your dining pleasure. Our goal is for you, your family,and friends to join around the table, experience some deliciousfood, share in some great conversation, and just enjoy themoment. Chefs Secret Vault We at Chefs Secret Vault enjoy creating ourthemed cookbooks just for you. We welcome any thoughts or commentsyou may have and also any idea/ideas you may have for a futurecookbook. (If we choose your idea You will be credited in thebook, plus receive a complimentary Pre-Published Edition).

Alsowhen sending us your comments please include your emailaddress. Cheryl and Les Chefs Secret Vault Table of Contents Disclaimer The authors and publisher of this e-book andthe accompanying materials have used their best efforts inpreparing this e-book. The author and publisher make norepresentation or warranties with respect to the accuracy,applicability, fitness, or completeness of the contents of thise-book. The information contained in this e-book is strictly foreducational purposes. Therefore, if you wish to apply ideascontained in this e-book, you are taking full responsibility foryour actions. The author and publisher disclaim anywarranties (express or implied), merchantability, or fitness forany particular purpose.

The author and publisher shall in no eventbe held liable to any party for any direct, indirect, punitive,special, incidental or other consequential damages arising directlyor indirectly from any use of this material, which is provided asis, and without warranties. As always, the advice of a competent legal,tax, accounting, medical or other appropriate professional shouldbe sought. The author and publisher do not warrant theperformance, effectiveness or applicability of any sites listed orlinked to in this e-book. All links are for information purposes onlyand are not warranted for content, accuracy or any other implied orexplicit purpose. Kitchen ConversionTables Hopefully, this will provide some usefulinformation about various kitchen measurements. Not all tablespoonsare the same.

The British tablespoon is 17.7 ml while the Americantablespoon is 14.2 ml. The Australian tablespoon is 20 ml and inmost Canadian recipes the tablespoon is 15 ml. In British,Australian and often Canadian recipes, the Imperial pint is usedwhich is 20 fluid ounces but American and sometimes Canadianrecipes use the American pint of 16 fluid ounces. Always rememberto double check your recipe. There is a big difference betweenFluid Ounces which is a volume measurement and Dry Ounces which isa weight measurement. Liquid Or Volume Measures (Approximate) 1 teaspoon = 1/3 tablespoon = 5 ml 1 tablespoon = 1/2 fluid ounce = 3 teaspoons= 15 ml = 15 cc 2 tablespoons = 1 fluid ounce = 1/8 cup = 6teaspoons = 30 ml = 30 cc 1/4 cup = 2 fluid ounces = 4 tablespoons = 59ml 1/3 cup = 2 2/3 fluid ounces = 5 tablespoons& 1 teaspoon = 79 ml 1/2 cup = 4 fluid ounces = 8 tablespoons =118 ml 2/3 cup = 5 1/3 fluid ounces = 10 tablespoons& 2 teaspoons = 158 ml 3/4 cup = 6 fluid ounces = 12 tablespoons =177 ml 7/8 cup = 7 fluid ounces = 14 tablespoons =207 ml 1 cup = 8 fluid ounces/ 1/2 pint = 16tablespoons = 237 ml 2 cups = 16 fluid ounces/ 1 pint = 32tablespoons = 473 ml 4 cups = 32 fluid ounces = 1 quart = 946ml 1 pint = 16 fluid ounces/ 1 pint = 32tablespoons = 473 ml 2 pints = 32 fluid ounces = 1 quart = 946 ml= 0.946 liters 8 pints = 1 gallon/ 128 fluid ounces = 4quarts = 3785 ml = 3.78 liters 4 quarts = 1 gallon/128 fluid ounces = 1gallon = 3785 ml = 3.78 liters 1 liter = 1.057 quarts = 1000 ml 128 fluid ounces = 1 gallon = 4 quarts = 3785ml = 3.78 liters Dry Or Weight Measurements (Approximate) 1 ounce = 30 grams (28.35 g) 2 ounces = 55 grams 3 ounces = 85 grams 4 ounces = 1/4 pound = 125 grams 8 ounces = 1/2 pound = 240 grams 12 ounces = 3/4 pound = 375 grams 16 ounces = 1 pound = 454 grams 32 ounces = 2 pounds = 907 grams 1 kilogram = 2.2 pounds/ 35.2 ounces = 1000gram Ingredients 1 (3 pound) whole chicken, cut intopieces 2 teaspoons minced fresh ginger root 2 teaspoons minced garlic 1 bunch fresh cilantro 1 teaspoon ground cumin 1 jalapeno chilli pepper, stem and seedsremoved 2 tablespoons lemon juice 1/4 cup ground unsalted cashews 1 cup heavy whipping cream Salt to taste Directions Preheat oven to 350 degrees F (175 degreesC).

Remove and discard the skin from thechicken. Wash parts and pat dry Combine the garlic and ginger and rub overthe chicken. Place the chicken parts in a 9x13 inch bakingdish, cover with foil and set aside. Meanwhile, place the cilantro, cumin,jalapeno chile pepper and lemon juice in a blender and puree untilsmooth, adding some water if necessary Set this aside for later. In a separate smallbowl, combine the cashews with the cream. Mix well and pour over the chicken.

Bake chicken at 350 degrees F (175 degrees C)for 30 minutes, or until chicken releases its juices Then bake, uncovered for 15 more minutes,allowing the liquid in the dish to thicken slightly to a gravy Remove from oven and combine the gravy in thedish with the reserved cilantro chutney. Mix this well and serve over the chicken. Ingredients 2 tablespoons vegetable oil 4 (4 ounce) pork chops 3/4 cup apricot nectar 1 teaspoon curry powder 1/4 teaspoon garlic powder 1/4 teaspoon salt Directions Heat oil in a large skillet over medium-highheat Brown the chops in the hot skillet, turningonce. In a measuring cup, mix together apricotnectar, curry powder, garlic powder, and salt Pour over chops, and reduce heat tomedium-low. Simmer uncovered for 20 minutes, or untilmeat is done. Ingredients 2 tablespoons vegetable oil 1 onion, thinly sliced 1/2 teaspoon ground cumin 1 cup Basmati rice 2 cups water 3/4 teaspoon salt 1/2 teaspoon garam masala 3/4 cup frozen mixed vegetables Directions In a large pan heat oil over medium heat andsaut onions and cumin until onions are tender, but notbrowned.

Rinse the rise several times and drainwell Add the rice to the pan with the onions andpour in the 2 cups of water. Stir in salt, garam masala andvegetables. Cover the pan and increase the heat tohigh Bring the mixture to a boil and then reducethe heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gentlystir the rice to distribute the spices evenly Cook 25 to 30 minutes, or until all of thewater has evaporated and the rice is tender. Ingredients 3 cups sweetened flaked coconut 1 1/2 (14 ounce) cans sweetened condensedmilk 2/3 cup sliced almonds 1 tablespoon ground cardamom (optional) Directions Grease a 9x9 inch pan. Stir together the coconut and condensed milkin a large, microwave-safe bowl Cook on High in the microwave for 7 minutes,stirring every 30 seconds.

When the coconut mixture is hot and bubbling,stir in the almonds and cardamom Pour into the prepared pan, and smooth thetop with a spatula. Cool for 1 hour in the refrigerator, then cutinto 1 inch squares with a greased knife. Ingredients 1/2 cup butter 2 teaspoons cumin seed 1 green chilli pepper, seeded and diced 2 cloves garlic, chopped 2 tablespoons ground turmeric 1 pound chopped fresh mustard greens 1 pound chopped fresh spinach 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt Directions In a large skillet or wok, melt butter overmedium-high heat, and cook and stir cumin seed, chile pepper,garlic, and turmeric until fragrant, about 2 minutes. Stir in the chopped mustard greens andspinach a little at a time, adding the tougher parts first (thestems and thicker leaves) Continue to add greens, and cook and stiruntil all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt Cover; reduce heat and simmer until greensare tender, about 10 minutes, adding water as needed to keep thegreens moist. Ingredients 2 1/2 pounds eggplant 2/3 cup clarified butter 1 cup chopped onions 4 large ripe tomatoes, chopped 4 teaspoons crushed coriander seed Directions Preheat oven to 325 degrees F (165 degreesC).