Stephanie Sharp - The Indian Cookbook: 50 Delectable Indian Recipes

The Indian Cookbook 50 Delectable Indian Recipes BY

Kindle Edition
Copyright 2019 by Stephanie Sharp All rights reserved. No part of this Book may be transmitted or reproduced into any format for any means without the proper permission of the Author. This includes electronic or mechanical methods, photocopying or printing. The Reader assumes all risk when following any of the guidelines or ideas written as they are purely suggestion and for informational purposes. The Author has taken every precaution to ensure accuracy of the work but bears no responsibility if damages occur due to a misinterpretation of suggestions.
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Table of Contents

The Indian Cookbook takes you on a gourmet journey into the delicious world of Indian food. The particular style of these recipes is perfect for home cooking that with only be satisfying but also rich in aroma, bold and complex flavors. Grains, veggies, legumes, poultry, meat, coconut and yogurt are cooked with different herbs, spices and chilies The ingredients form the linchpin of this mouthwatering cuisine, rooted in Indian customs and perfected over centuries for ideal taste and nutrition. From the classic butter chicken, with thick-creamy gravy and garlic yogurt curry, to fresh creations like fenugreek potatoes and chicken pickle curry, the recipes in The Indian Cookbook are very easy to cook and blend a scrumptious combination of colours and flavors all on one plate.

This recipe book will introduce you to the world of Indian cooking techniques and ingredients which you will need to create a variety of recipes from egg bhurji (eggs, onion, ginger and chilies flavored with curry powder), salads (peanut salad and chickpea salad with lemon, tomatoes, onion and chat masala), sweet and sour pumpkin (with mango puree, red chilies and sugar), and fragrant tuna mustard curry (tuna cooked in mustard oil with mustard sauce). Ending the recipe book is a range of delicious desserts (semolina pudding with coconut and cardamom), creative desserts (jaggery rice, coconut ball, and carrot pudding), and refreshing beverages (mango panna with cumin and black pepper). Most of the recipes in this are gluten-free and healthy. Whether you are non-vegetarian or a vegetarian or merely looking for methods to incorporate Indian recipes into your repertoire, The Indian Cookbook is the ultimate guide for bringing aromatic Indian home cooking to your dining table everyday other day.

Red kidney beans in tomato curry! Serves: Preparation Time: 15 minutes Cooking Time: 30 minutes Ingredients:

• 3 cups boiled red kidney beans
• 1 large onion, finely chopped
• 2 cups tomato puree
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic paste
• 1/2 teaspoon curry powder
• 2 tablespoons vegetable oil
• Handful of fresh coriander leaves
• Salt to taste

Method: 1. Heat oil in a deep and large non-stick pan over medium-high head.

Stir in onion and saut until golden-brown. Add in ginger and garlic paste. Cook for few minutes. 2. Then, add in tomato puree and cook until all the ingredients turn into thick gravy. 3.

Now, add in curry powder, beans, salt and 1/2 quart water. 4. Cover the pan with a lid and let it simmer over low for 20-25 minutes, stirring occasionally. 5. Once water reduces to half, remove the pan from heat and transfer the curry to a serving bowl. 6.

Garnish with fresh coriander leaves. 7. Serve hot with boiled basmati rice.

Scrambled eggs cooked with onion and green chilies! Serves: Preparation Time: 15 minutes Cooking Time: 10 minutes Ingredients:

• 4 whole eggs
• 1 large onion, finely chopped
• 1 tablespoon ginger, grated
• 2-3 green chilies, finely chopped
• 1/2 teaspoon curry powder
• 2 tablespoons vegetable oil
• Handful of fresh coriander leaves
• Salt to taste

Method: 1. Heat oil in a deep and large non-stick pan over medium-high head. Stir in onion and saut until golden-brown.

Add in ginger and cook for a minute. 2. Now, add in eggs, chilies, curry powder and salt. 3. Cook until eggs are done and turn golden. 4.

Once done, remove the pan from heat and transfer the dish to a serving bowl. 5. Garnish with fresh coriander leaves. 6. Serve hot with naan bread.

Lentils in onion and tomato curry! Serves: Preparation Time: 15 minutes Cooking Time: 30 minutes Ingredients:

• 2 cups boiled lentils
• 1 large onion, finely chopped
• 2 cups tomato puree
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic paste
• 1/2 teaspoon curry powder
• 2 tablespoons mustard oil
• Handful of fresh coriander leaves
• Salt to taste

Method: 1.

Heat oil in a deep and large non-stick pan over medium-high head. Stir in onion and saut until golden-brown. Add in ginger and garlic paste. Cook for few minutes. 2. 3. 3.

Now, add in curry powder, lentils, salt and 1/2 quart water. 4. Cover the pan with a lid and let it simmer over low for 20-25 minutes, stirring occasionally. 5. Once beans are cooked through and water reduces to half, remove the pan from heat and transfer the curry to a serving bowl. 6.

Garnish with fresh coriander leaves. 7. Serve hot with rice.

Boiled potatoes cooked fenugreek leaves and curry powder! Serves: Preparation Time: 15 minutes Cooking Time: 30 minutes Ingredients:

• 2 medium boiled potatoes, diced
• 4 cups fenugreek leaves, chopped
• 1 large onion, finely chopped
• 2 cups tomato puree
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic paste
• 1/2 teaspoon curry powder
• 2 tablespoons vegetable oil

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