Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd
Copyright text © 2011 Hari Nayak
All photographs © 2011 Periplus Editions (HK) Ltd, except photos on page 6 (bottom), page 7 (below right) © Zane Yau
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.
ISBN: 978-1-4629-0637-6 (ebook)
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Contents
Memories From My Indian Kitchen 6
Indian Food is More Than Just Curry 11
Pairing Wines with Indian Food 14
Introduction to Indian Ingredients 22
Chapter 1
Indian Five Spice Mix 31
Ginger-Garlic Paste 32
Red Masala Paste 32
Indian Grilling and Roasting Rub 33
Aromatic Spice Mix 33
Vindaloo Curry Paste 34
Dhaba Spice 34
Green Chili Masala 35
Home-Style Garam Masala 35
Chaat Masala 35
Chapter 2
36 Chutneys and Accompaniments
Plum-Tomato Chutney with Mustard Seeds 38
Garlic and Peanut Chutney 39
Mint Chutney 39
South Indian Coconut Chutney 40
Sweet Mango Chutney 41
Spicy Apricot Chutney 42
Cucumber and Onion Chaat 42
Spiced Garlic 43
Avocado and Roasted Cumin Raita 44
Cucumber and Yogurt Raita 45
Pineapple and Beet Raita 46
Carrot Yogurt Slaw 46
Green Mango Pickle 47
Chapter 3
48 Appetizers
Shrimp Bruschetta 50
Crispy Masala Fish Fingers 51
Crunchy Potato and Corn Croquettes 52
Spicy Paneer Cheese Kebabs 52
Spiced Meatballs 53
Smoky Eggplant Dip 54
Masala Pappadums 55
Pomegranate and Mint Potato Salad 56
Shrimp
