1,000 Indian Recipes by Neelam Batra

By Neelam Batra

Delve into the interesting flavors and diversity of Indian food with this unequalled recipe collection!

You'll observe scrumptious offerings for dishes that make Indian meals 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 facet dishes; decadent truffles; and unique drinks.

To advisor your cooking, Neelam Batra offers time-and labor-saving tools, component substitutions, and menu feedback, and addresses glossy future health matters with no sacrificing style. this can be a ebook Indian nutrients lovers—and health-conscious eaters and vegetarians, too—can flip to for daily nutrients and precise events for years yet to come!

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Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan. Beat the frosting with an electric mixer on low speed until it thickens and is satiny and fudgelike in appearance, 4 to 5 minutes. 4. Spread the frosting onto the cake or cupcakes of your choice. It will stiffen as it sets. If the frosting becomes too hard to spread, simply place the saucepan back over low heat and stir until it reaches a spreadable consistency. 32 No One Wants a Leaning Tower of Cake If the weather is really warm, the cake is warm, and the frosting is gooey and warm, well you have just the right combination for .

Spread the icing over a cooled cake or cupcakes. Note: For an even smoother icing, add 2 tablespoons of light corn syrup along with the granulated sugar. 34 Quick Caramel Frosting makes: 3 cups, enough to frost a 2-layer cake or 24 cupcakes prep: 15 minutes I may be passionate about chocolate, but this has to be my favorite frosting of all time. My mom passed along the recipe many years ago, and it has become our busy family’s way of creating the caramel on our now famous caramel cake. I just don’t have the time to caramelize sugar in a cast-iron skillet the way they did in the old days.

The right temperature is everything—make sure the cream heats long enough to be hot enough to melt the chocolate. As the ganache cools you’ll see that it thickens and becomes more spreadable. 8 ounces (1⅓ cups) semisweet chocolate chips ⅔ cup heavy (whipping) cream 1 tablespoon liqueur of your choice, or 1 teaspoon pure vanilla extract (optional) Place the chocolate chips in a medium-size stainless steel mixing bowl. Pour the cream into a small heavy saucepan, place over medium heat, and bring to a boil, stirring.

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