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5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common - download pdf or read online

By Ruta Kahate

ISBN-10: 081185342X

ISBN-13: 9780811853422

The basis is straightforward: with 5 universal spices and some easy components, domestic chefs can create fifty mouthwatering Indian dishes, as diversified as they're scrumptious. Cooking instructor Ruta Kahate has selected easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create genuine, obtainable Indian dishes every body will love. Roasted Lamb with Burnt Onions makes use of simply spices and 3 steps leading to a meltingly smooth roast. Steamed Cauliflower with a highly spiced TomatoSauce and Curried Mushrooms and Peas percentage an identical 3 spices, yet every one tastes different. prompt menus provide concept for whole Indian dinners. for speedy and simple Indian nutrition, preserve it easy with 5 Spices, 50 Dishes.

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Additional info for 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

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Serve hot. 1 teaspoon salt Serves 4 39 chapter 2: dals This simple dal goes with practically any Indian menu. It can be part of an elaborate meal, or simply ladled over freshly steamed rice with a little store-bought Indian pickle or chutney on the side. If you’d like to dress it up a bit, sprinkle a handful of Burnt Onions (page 58) on top just before serving. DISH 14 5 spices, 50 dishes 40 black-eyed peas in a spicy goan curry My mother-in-law, who lives in a tiny village in Goa, serves these black-eyed peas piping hot for breakfast.

53 ½ cup basmati rice, soaked in water for 1 hour 8 ounces lean ground lamb 2 tablespoons minced mint leaves 1 tablespoon minced cilantro leaves 1 tablespoon lime juice 1 teaspoon finely grated garlic (about 2 large cloves) 1 teaspoon finely grated fresh ginger (about 2-inch piece) 1½ teaspoons salt 1 teaspoon canola oil 1 teaspoon sugar ½ teaspoon ground turmeric ½ teaspoon cumin seeds, finely ground vegetables 1 large green zucchini 2 small, firm, slightly unripe tomatoes 2 small red bell peppers 2 small Indian, Italian, or Japanese eggplants dressing ½ cup water Preheat the oven to 400°f.

This dish tastes best the day after it is made. Reheat gently over medium heat. Serves 4 to 6 note: You may also use two drained 14-ounce cans of red beans here. Simply skip the first two steps. 43 chapter 2: dals This recipe is a staple in Punjabi households and is usually served with a more robust grain of rice than the delicate basmati—you can even use brown rice. Round off this satisfying meal with Fire-Roasted Eggplant Raita (page 94). chapter 3: beef and lamb dishes 17–23 Technically, my family isn’t supposed to eat meat because they belong to the so-called Brahmin class.

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5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate

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