5: Common Indian Kitchen Techniques
Chopping Techniques
Marinating Meats and Other Foods
Sweating Over a Hot Tandoori Oven, er, Stove
Chapter 6: Using Staple Ingredients in Indian Dishes
Focusing on Ingredients
The Long and Short of Cooking Rice
Making and Storing Ginger-Garlic Paste
Happy Sour: Using Tamarind
You Say To-May-To, I Say To-Mah-To: Using Fresh, Canned, or Paste
Loving Lentils
I’m Not Crying, You’re Crying: Working with Onions
Drop It Like It’s Hot: Cooking with Chilies
Going Cuckoo for Coconut
Making and Using Paneer
Chapter 7: Spices Make Indian Dishes Nice
We Seed to Talk: Using Whole Spice Seeds
Ground Sterling: Working with Ground Spices
Creating a Series of Blends
Chapter 8: Building a Curry
Defining Curry: What It is and What It Isn’t
First Things First: Choosing a Pan and Using the Right Oil
Paying Attention to the Order in Which Ingredients Are Added to the Pan
Building Different Kinds of Curries
Turning Up the Heat
Adding Depth to Your Curry
Achieving the Right Color and Consistency
Jazzing Up the Look with Garnishes
Chapter 9: Bringing It All Together in a Deliciously Healthy Meal
Off the Menu: Restaurant versus Home Cooking
Taking the Worry out of Curry
Putting Together Indian Meals
7 Part 3: Serving Up Indian Specialties Chapter 10: Lovely Lamb, Beef, and Pork Dishes Chapter 11: Scrumptious Poultry Dishes Chapter 12: Delish Fish and Seafood Dishes Chapter 13: Vegetables Cooked the Indian Way Chapter 14: Rice with a Bit of Anything Chapter 15: Can’t-Be-Beat Lentils and Beans Chapter 16: Exotic Egg Dishes
8 Part 4: Whipping Up Breads, Chutneys, and Tasty Treats Chapter 17: Dishes to Start the Day Chapter 18: Tasty Snacks and Appetizers Chapter 19: No-Bake Breads Chapter 20: Chutneys and Salads Chapter 21: Desserts and Drinks
9 Part 5: The Part of Tens Chapter 22: Ten Time-Saving Tips for the Kitchen Prepare Your Ingredients Ahead of Time Store Your Spices Efficiently Cook in Batches Chop Ingredients Evenly Freeze Basic Curry Sauces Figure Out the Proper Prep Order Reduce Food Waste Keep Your Compost Pail Nearby Use a Pressure Cooker or Instant Pot Choose the Right Size Pan and Use a Lid Chapter 23: Ten Myths about Indian Food All Indian Food Is Extremely Hot Popadams and Dips Are Eaten at the Start of a Meal All Indian Food Is Curry Indian Food Is Unhealthy All Indian Bread Is Naan Adding Curry Powder Makes a Dish Indian Eating with Your Fingers Is Unhygienic Indians Eat Food off Leaves and Not Plates All Indian Food Is Cooked in Ghee Indian Food Is Mainly Vegetarian Chapter 24: Ten Tips on Indian Table Etiquette Save Room for Seconds and Thirds Eat with Your Right Hand Don’t Double-Dip Show
