By Neelam Batra
Delve into the attention-grabbing flavors and diversity of Indian delicacies with this unequalled recipe collection!
You'll become aware of scrumptious offerings for dishes that make Indian foodstuff unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; clean yogurt raitas; richly flavored curries; comforting legume (dal) dishes; artistic vegetable and meat major classes and part dishes; decadent cakes; and unique drinks.
To consultant your cooking, Neelam Batra offers time-and labor-saving equipment, aspect substitutions, and menu feedback, and addresses glossy healthiness issues with no sacrificing taste. it is a booklet Indian foodstuff lovers—and health-conscious eaters and vegetarians, too—can flip to for daily food and detailed events for years yet to come!
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Extra resources for 1,000 Indian Recipes
Originally, course bread slices were dipped in oil then cooked over hot coals. Today the recipe is best known served on slices of oil-rubbed toasted bread topped with fresh tomatoes, basil, and garlic. Bruschetta is easy to put together, which makes it a fool-proof appetizer to prepare at the last minute. Bread is one of the main ingredients in this recipe, so you will want to shop for just the right loaf. Crusty Italian bread, such as ciabatta, or a French bread, such as a baguette, will work best.
Once you discover how many great meals you can create with polenta, you will know why it is such a popular part of Italian cooking. Follow the suggestions at the end of the recipe for even more ideas for cooking with polenta. Serves 6 Ingredients 6 ½ cups water ½ tablespoon salt 2 tablespoons extra-virgin olive oil 2 cups Italian instant polenta On your mark, get set, cook! • • • • • • Bring the water, salt, and olive oil to a full boil in a nonstick 6-quart saucepan. Rinse a 10-inch square glass baking saucepan with cold water, but don’t dry it.
Every so often stir the pasta. If necessary, lower the temperature so the water does not boil too fast. The water should boil fast enough to keep the pasta moving, but not so fast that it boils over. When the pasta is cooked, ask your adult assistant to help you strain it through a colander in the sink. Never rinse the pasta. Your pasta is now ready for the sauce. There are two ways you can serve pasta. One way is in a large bowl, family style. The other way is in individual bowls or on plates.