Food of India by Luca Invernizzi Tettoni, Brinder Narula, Vijendra Singh

By Luca Invernizzi Tettoni, Brinder Narula, Vijendra Singh

The foodstuff of India incorporates a number of over eighty delectable recipes, with dishes from Hindu Tamil Nadu, Christian Kerala in addition to tandoori favorites from the Punjab. remarkable colour photos and distinct info make this the proper creation to the wealthy and numerous international of Indian cuisine.

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Simmer uncovered for 15 to 20 minutes until the liquid has been absorbed, then add a pinch of Garam Masala and stir through. Serve with the remaining Garam Masala, coriander leaves and ginger shreds sprinkled on top. Serves 4-6 Preparation time: 1 hour Cooking time: 1 hour 20 mins Rajmah 1 Rinse and soak the beans overnight. Drain, then simmer the beans in the water for 30 to 45 minutes until just tender. Drain, reserving 1 cup (250 ml) of the cooking liquid. 2 Heat the oil in a wok and stir-fry the cardamoms and onion until golden.

Turn over and cook on the other side, then serve hot with Fresh Coconut Chutney (page 25) and Yellow Lentil and Tomato Stew (page 49). Note: If desired, stuff the dosai with hot spiced potato, or with some chicken masala spread for a non-vegetarian treat. Serves 4-6 Preparation time: 10 mins + 24 hours soaking and fermenting time Cooking time: 30 mins 40 Appam Rice Pancakes 3 cups (600 g) uncooked rice 3 tablespoons white lentils (urad dal) 2 cups (500 ml) coconut milk ½ teaspoon baking soda (bicarbonate of soda) 1 teaspoon salt Oil, to grease 1 Soak the rice and white lentils in water for 4 hours.

3 Shape each ball of dough into an elongated oval shape by flattening and stretching the dough. Turn on the broiler or grill, remove the baking sheet from the oven and place 2 or 3 pieces of dough onto the preheated sheet. Place the sheet several inches under the broiler and bake the naan until they are puffed up and golden brown. Serve hot. Makes 8 pieces Lucchi Preparation time: 20 + 3 hours standing time Cooking time: 10 mins Bengali Fried Breads Lucchi are similar to puri, except for the addition of semolina, for texture, and fennel for fragrance.

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