Zero Oil South Indian Cook Book PDF Download

Author: Dr. Bimal Chhajer
Publisher: Diamond Pocket Books (P) Ltd.
ISBN: 9788128805127
Category : Cooking, Indic
Languages : en
Pages : 232

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Author: Srividhya Gopalakrishnan
Publisher: Sourcebooks, Inc.
ISBN: 1641527102
Category : Cooking
Languages : en
Pages : 248

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Book Description
Discover the diverse (and delicious) cuisines of South India. Indian food is as complex, broad, and varied as the country itself—and it's time to bring that expanse of flavors to your kitchen. Drawing on the rich traditions of South India, The Essential South Indian Cookbook will take your taste buds somewhere they've probably never been before. The Essential South Indian Cookbook lets you explore the rarely-tasted regional cuisines of India's southern states. Travel to Tamil Nadu, Karnataka, Kerala, Telangana, and Andhra as you sample delicious foods and learn how each of these areas contributed to the rich traditions of Indian dining. The Essential South Indian Cookbook includes: 75 South Indian recipes—Discover a mouthwatering variety of unique and flavorful dishes that include idli (savory rice cake), dosa (rice crepes), sambar (vegetable stew), chutneys, and more. Taste the south—You'll enjoy an Indian cookbook that examines the varied histories of South India's states—and their contributions to the legacy of Indian food. True Indian kitchen—Learn how to keep your flavors authentic in this Indian cookbook, filled with advice for selecting essential spices and must-have cookware. Earn a new stamp on your culinary passport with the help of The Essential South Indian Cookbook.

Author: Bimal Chhajer
Publisher: Diamond Pocket Books (P) Ltd.
ISBN: 9788128801242
Category : Cooking
Languages : en
Pages : 418

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Oil or Trglycerdies make about 99% of the fats that we consume in our food. Research in the last twenty years have shown that Triglycerdies are equally responsible for creating heart disease, when compared to Cholesterol.

Author: Suneeta Vaswani
Publisher:
ISBN: 9780778801702
Category : Cooking
Languages : en
Pages : 0

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Book Description
Within this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.

Author: Sanjeev Kapoor
Publisher: Abrams
ISBN: 1613121350
Category : Cooking
Languages : en
Pages : 877

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Book Description
The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

Author: Alamelu Vairavan
Publisher:
ISBN: 9780781811897
Category : Cooking
Languages : en
Pages : 0

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Book Description
Featuring an emphasis on the famed Chettinad cooking tradition of southern India, this collection of 150 mostly vegetarian recipes allows home cooks to create fabulous exotic fare with an Indian flavor. Included are sample menus of complementary dishes and innovative suggestions for integrating dishes from the southern part of India into traditional Western meals. 8 pages of color photos.

Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 0307268241
Category : Cooking
Languages : en
Pages : 322

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Book Description
For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking cookbook from the multi-James Beard Award–winning author who is revered as the “queen of Indian cooking” (Saveur). By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make Indian dishes part of our everyday cooking. • First, she tantalizes us with bite-size delights to snack on with drinks or tea. • A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves. • Fish and seafood are transformed by simple rubs and sauces and new ways of cooking. • A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut. • There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises. • There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments. • At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures. Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.

Author: Dr. Bimal Chhajer
Publisher: Diamond Pocket Books (P) Ltd.
ISBN: 9788184191820
Category :
Languages : en
Pages : 40

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Author:
Publisher: Popular Prakashan
ISBN: 9788171542901
Category : Cooking, Indic
Languages : en
Pages : 282

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Book Description
"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.

Author: Madhur Jaffrey
Publisher: Knopf
ISBN: 0525655808
Category : Cooking
Languages : en
Pages : 193

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Book Description
“The only Instant Pot cookbook the world still needs ... Full of those timeless Indian recipes Jaffrey is known for ... The flavor to ease factor ratio in these recipes is undoubtedly high, and, as always, Jaffrey’s calm, nurturing voice guides you through each step.” —Priya Krishna, Bon Appetit Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award–winning author who is revered as the “queen of Indian cooking” (Saveur). Here she shares inviting, easy-to-follow recipes—some entirely new, others reworked classics—for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey’s food has always been known, making this the only Indian cookbook with recipes designed for the Instant Pot you’ll ever need. RECIPES: From classics like butter chicken and buttery dal to new sure-to-be-favorites like kale cooked in a Kashmiri style and Goan-style clams, these recipes capture the flavorful diversity of Indian cuisine. EASY-TO-FOLLOW: Written with the clarity and precision for which Jaffrey has always been known, these are flavor-forward recipes that make the most of the Instant Pot’s unique functionality. A DIFFERENT KIND OF COOKBOOK: Rather than simply adapting recipes for one-pot cooking, Jaffrey has selected the essential dishes best suited for preparing using the Instant Pot, and created some all-new delectable dishes that make the most of its strengths. BEYOND THE INSTANT POT: Also included are thirteen bonus, no-special-pot needed recipes for the chutneys, salads, and relishes you need to complete any Indian meal. Think avocado-radish salad, fresh tomato chutney, and yogurt and apple raita. SPICES AND SPECIAL INGREDIENTS: Jaffrey provides a list of pantry essentials, from asafetida to whole spices, as well as recipes for her own garam masala blend and more. TIPS: Here too is Jaffrey’s advice on the best way to make rice, cook meat and fish in your Instant Pot, and more, based on her own extensive testing.