Read Easy Indian Cooking Online
Authors: Hari Nayak
Easy Indian Cooking (43 page)
Z
Zucchini with Yellow Mung Lentils and Roasted Garlic 105
acknowledgments
I have always been so fortunate to be surrounded with good friends, supporting family and a talented group of professionals, all of whom have made working on this book such a pleasure. The great team at Tuttle Publishing along with Eric Oey and Jon Steever, I thank you for your support. Sambrita Basu, friend and a content consultant on travel and food who always helps me put my thoughts into words. Her blog “Vicarious Journeys” can be found online at sambritabasu.com. The talented photographer Jack Turkel, who makes my vision for the food come alive in the luscious photographs in this book. There are many more people, friends and mentors who I would like to thank, but can’t possibly fit on this page. To them I offer big thanks for their continuous support and belief in me.—Hari Nayak (
www.harinayak.com
)
Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd.
Copyright © 2012 Hari Nayak
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.
Library of Congress cataloging in process.
ISBN: 978-1-4629-1004-5 (ebook)
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the tuttle story
“books to span the east and west”
Most people are surprised to learn that the world’s largest publisher of books on Asia had its humble beginnings in the tiny American state of Vermont. The company’s founder, Charles E. Tuttle, belonged to a New England family steeped in publishing. And his first love was naturally books—especially old and rare editions.
Immediately after WW II, serving in Tokyo under General Douglas MacArthur, Tuttle was tasked with reviving the Japanese publishing industry. He later founded the Charles E. Tuttle Publishing Company, which thrives today as one of the world’s leading independent publishers.
Though a westerner, Tuttle was hugely instrumental in bringing a knowledge of Japan and Asia to a world hungry for information about the East. By the time of his death in 1993, Tuttle had published over 6,000 books on Asian culture, history and art—a legacy honored by the Japanese emperor with the “Order of the Sacred Treasure,” the highest tribute Japan can bestow upon a non-Japanese.
With a backlist of 1,500 titles, Tuttle Publishing is more active today than at any time in its past—inspired by Charles Tuttle’s core mission to publish fine books to span the East and West and provide a greater understanding of each.
Table of Contents
indian cooking techniques
Some Helpful Tools
Indian Ingredients
potato raita with chives and cumin
spiced hummus with almonds
wasabi and green chili chutney
coconut and red chili sambal
sweet cranberry and lemon chutney
pomegranate mint chutney
pan-roasted eggplant pachadi dip with sesame
plum tomato mustard dip
mango and roasted red pepper chutney
beet and pineapple raita
CHAPTER TWO: appetizers, soups and salads
grilled chicken wings with ginger and lemon
curry corn chowder with roasted poblanos
mung bean and spinach samosa
crispy pan-fried shrimp with tamarind glaze
fresh tomato soup with cilantro cream
yellow pear and cherry tomato salad with cumin
tropical fruit salad with chili lime vinaigrette
carrot and cucumber salad with spiced mustard dressing
chicken skewers with soy ginger glaze
pan-roasted spiced corn
butternut squash soup with exotic spices
crispy Fried fish with chili mayo
tandoori chicken tikka with lemon and sage
pan-roasted onion chicken
lemon pepper chicken with fresh mint
stir-fried chicken with cumin and peppers
baked marinated chicken
duck vindaloo curry
cardamom chicken
golden roast chicken with green chili and spices
grilled chicken with apple compote
grilled lamb chops with curried couscous
indian-style beef burgers
roasted rack of lamb with a mint crust
classic marinated lamb curry
lamb chops with rosemary and lime
honey roasted stuffed lamb
aromatic lamb with green peas and cumin
spicy goan beef curry
east indian chili con carne
kashmiri meatballs
chipotle pork chops
grilled sea bass with coriander chipotle ketchup
roasted red snapper with fresh green chili cilantro pesto
pan-braised fish with lemon and rosemary
goan crab cakes
coriander crusted salmon with cilantro cucumber chutney
fragrant lobster curry
cumin crusted sea scallops
crispy southern indian fried fish
tiger prawn curry with lemongrass
curried malabar squid
konkan chili shrimps
toasted cumin chapatis with orange
saffron rice with toasted almonds
rosemary lemon rice
potato and dill stuffed parathas
fresh-baked rosemary naan
spinach and thyme roti flatbreads