An Invitation to Indian Cooking (Vintage) by Madhur Jaffrey

By Madhur Jaffrey

Written particularly for american citizens, this booklet demonstrates how diverse, intriguing, and cheap Indian cooking could be, and the way simply you could produce actual dishes at domestic. Over two hundred recipes.

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Extra info for An Invitation to Indian Cooking (Vintage)

Sample text

Remember that red peppers are not essential to Indian food. If you don’t like them you can use fewer than suggested or none at all. If whole red peppers are used in cooking, it is a good idea to remove them before serving. They are deadly if bitten into! FENNEL The fennel seed is really a larger, plumper sister of the anise seed. It is excellent in vegetables. It is also roasted and used as an after-dinner mouth freshener. FENUGREEK Fenugreek seeds are yellow in color and rather flat. Since their taste borders on bitterness, very few are used at a time.

The choice seems to lie between macaroni and cheese, salads, raw or boiled vegetables, cheeses and fruit. The reason is that the American menu is planned around meat, poultry, or fish, the vegetables being either just accessories or, as in the case of the slice of tomato and leaf of lettuce served with hamburgers, mere adornments. This country has not developed a vegetarian cuisine because, until now, there seemed to be no need for it. But a lot of young Americans are turning to vegetarianism because of a horror of all forms of killing, and a lot of older Americans are turning to it out of despair—they are wary of beef, pork, and lamb because of cholesterol, wary offish because of mercury pollution, veal is ridiculously expensive, and just how many days a week can you eat chicken?

This was followed by Bengali sweets—tiny squares, rectangles, and balls, no bigger than a sugar cube, colored pink, green, and yellow and made with milk, cheese, and sugar. In Kashmir, where the people are often red-haired, green-eyed, and freckled, the staple diet is meat, fish, and rice. Meat and vegetables are dried during the summer months and stored to be used once the snow begins to fall and movement becomes restricted. The spices used are those which are thought to provide heat for the body—cardamom, cinnamon, cloves, black peppers, chilies.

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