Sarah Spencer - Totally Indian: Quick and Easy Traditional Indian Food Recipes (Flavors of the World Cookbooks Book 1)

Totally Indian Quick and Easy Traditional Indian Food Recipes Sarah Spencer
Copyrights All rights reserved 2018 by Sarah Spencer and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use Effort has been made to ensure that the information in this book is accurate and complete. However, the author and the publisher do not warrant the accuracy of the information, text, and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts, and internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes.

The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes cooking times may require adjustment depending on age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in order to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinion of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book.

The nutritional information for recipes contained in this book are provided for informational purposes only. This information is based on the specific brands, ingredients, and measurements used to make the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the readers home. The author and the publisher will not be responsible for any damages resulting in your reliance on the nutritional information. The best method to obtain an accurate count of the nutritional value in the recipe is to calculate the information with your specific brands, ingredients, and measurements.

It is a mixture of exotic ingredients, scents, spices, and flavors. Some may find this cuisine a bit intimidating but todays adventurous and globally astute generation is now opening up to it. Despite the seductive nature of Indian cuisine, food experts say it has not really taken off as one would expect. Sadly, some think of Indian food only as spicy vegetarian curry. Perhaps the strong spices are difficult to get used to, or the cost is comparatively higher that other cuisines. Another possible reason is the diversity of dishes involved.

India is vast in terms of population and land area, and the culture is equally diverse. Hence, the variations due to geographical location, religion, available resources, language, and traditions offer perhaps a too-dizzying array of dishes to choose from. The names are confusing as well as they, too, vary from region to region. Indian food is not only vegetarian. Chicken, lamb, and fish are popularly used. But the ingredients are always fresh and varied, and many of them are excellent for the health.

The recipes youll find here are designed to make the dishes easy to prepare without sacrificing the authenticity of the flavors and textures. This is just the beginning of your journey towards experiencing and indulging in fascinating Indian cuisine! Indian cuisine is an amalgam of influences. It contains touches from the Persians, the Arabs, the Aryans, the Chinese, the Portuguese, and the British. Food preparation has always been a big deal in Indian families and mothers lovingly and meticulously pass on the recipes and techniques to their children, most especially to their daughters. Surprisingly, many mainstays in Indian restaurants and all-around favorites are actually not Indian inventions. The curry that we know, for example, is actually a British concoction.

The spices are Indian but the proportions have a British twist. Authentic curry is not exactly the same as the one were familiar with. It is difficult to pinpoint which is authentic in India because each region, each state, each family, and each restaurant has its own curry recipe. Other ingredients have been introduced here and there to make the original dishes more appealing. Americans have added cream to palak paneer (Indian white cheese cooked in spinach) while the British have added a tomato-based gravy to chicken tikka masala. Vindaloo is a Portuguese dish (vinha dalhos) using Indian spices and potatoes (another American addition).

Samosas were originally only vegetarian but now also have Pakistani-inspired versions containing meat.

Indian cuisine involves a layering of flavors to achieve the desired result. Each ingredient is cooked in a special way at a certain point in the cooking process to release the desired flavor notes. You will notice this in the recipes. Many ingredients that were previously considered inauthentic, such as cream and potato, are now being incorporated in dishes. After all, authentic Indian cuisine traditionally allows for resourcefulness and creativity in cooking. Here are some ingredients commonly used in Indian cooking.

Aniseed/Star Anise (Vilayati Saunf) Use whole. Has a strong flavor and is commonly used in slow-cooked dishes. Asafetida/Asafoetida (Hing) This has a fetid odor (hence its name) and must be kept in a sealed container away from other spices. It is added to oil during cooking and its pungent odor mellows to a pleasant aroma. The resulting flavor it imparts is akin to that of leeks. Bay Leaves (Tej Patta) Leaves from the laurel tree.

These are added for aroma and to neutralize strong flavors. They are not actually eaten but only used to impart flavor. Black Pepper/Peppercorns These originated from India specifically from Malabar and Western Ghats. The flavor is best when freshly ground. Black Salt (Sanchal/Kala Namak) A pinkish-gray salt used in India and South Asia. It contains trace elements other than sodium chloride, giving it a pungent odor.

Its sulfur content gives an egg-like flavor to vegetarian dishes. Cardamom (Elaichi) Stock up on black, white, and green types. Green is most commonly used. It has a sweetish taste with a touch of eucalyptus. Used in pod form or as a powder. Carom Seeds (Ajwain) The seeds are actually dried fruit, with a bitter, pungent flavor.