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Index
Cover
Contents
List of Recipes
About the Book
About the Author
Title Page
Dedication
Introduction
Appetisers, snacks and soups
Spicy chickpeas, potatoes and beans in a tamarind sauce (chana aloo chaat)
Sprouted mung bean salad
Fried savoury biscuits (matthias)
Onion bhajias
Tapioca pearl fritters (sabudana vadas)
Dal fritters (dal vadas)
Tapioca pearl and sweet potato fry (sabudana usal)
Gujarati vegetable samosas
Chicken kebabs (dhora kebabs)
Chilli mutton chops (chilli champ)
Split pea and tomato sauce with noodles (dal dhokri)
Lamb, pork and beef
Lamb meatball curry (kofte)
Lamb with okra (bhindi gosht)
Lamb with potatoes (aloo gosht)
Lamb with beetroot (chukandar gosht)
Lamb browned in its sauce (lamb kosha)
Lamb with whole spices (khara masala gosht)
Kashmiri-style rich lamb curry
Pakistani lamb curry
Braised lamb shanks (nihari)
Curried lamb’s kidneys
Rogan josh shepherd’s pie
Gurkha-style pork curry with choi sum
Goan pork vindaloo with potatoes
Minty beef meatballs (pudinay vale kofte)
Eggs and chicken
Egg curry
Green masala minced chicken (hare masala ka chicken keema)
Chicken in a wok (karhai chicken)
Chicken in a coconut sauce (kukupaka)
Chicken with cream (chicken malaidar)
Chicken with spinach (chicken palag)
Madhur’s chicken tikka masala
Fenugreek chicken (methi chicken)
Pan-roasted whole chicken with carom seeds
Whole roasted masala chicken
Nagore chicken curry
Fish and seafood
Goan prawn curry
Hot Punjabi king prawn curry
Prawn curry with spinach
Fish balls in masala (fish kofte)
Boatman’s curry
Seared halibut with Bengal dopiyaza sauce
Keralan fish curry
Fish in a Bengali-style sauce (macher jhol)
Vegetables
Aubergine with nigella seeds
Madhur’s hot and sour aubergine
Fire-roasted aubergines with garlic and tomatoes (bharta version I)
Fire-roasted aubergines with curry leaves (bharta version II)
Stuffed aubergines (vengan na raviaya)
Cauliflower with potatoes (aloo gobi)
Ground greens in the Punjabi style (sarson ka saag)
Sweet mango curry
Dry okra (sookhi bhindi)
Kale cooked in an East African style (sukuma wiki)
Pakora, pea and potato sabzi
Potatoes with fresh fenugreek (butteta ne methi)
Potato and spinach curry
Roasted masala potatoes
Potato and long bean curry
Peas with fresh Indian cheese (matar paneer)
Dals
Aduki bean curry
Mixed black dal
Black dal
Chana dal cooked with mung dal
Chickpeas with tomato (chhole)
Chickpea flour spread (pitla)
Yogurt sauce with broad beans (kadhi)
Red lentil and chana dal
Rice, breads and pancakes
Plain yellow rice
Coconut rice
Rice with peas (matar pullao)
Cashew nut and curry leaf rice
Rice with toor dal and vegetables (khichri version I)
Rice and mung dal (khichri version II)
Rice cooked with chicken in an aromatic chicken broth (yakhni pullao)
Lahore lamb biryani
Chicken biryani (kachche murgh ki biryani)
Sweet yellow rice (meetha pullao)
Chapatis
Tangy rice pancakes (khatta puda)
Fried puffed breads (bhatura/padora)
Flatbreads stuffed with potatoes (aloo paratha)
Southern savoury pancakes (dosa)
Potato filling for masala dosa
Salads, pickles, chutneys and relishes
Himalayan salad
Prawn salad (prawn bharta)
Nepalese potato salad with a sesame dressing (aloo ko achar)
Mango pickle
Green mango, coconut and cashew nut chutney
Mango salsa
Coconut chutney
Dry coconut chutney
Fresh coriander chutney
Tomato chutney
Tamarind chutney
Cucumber, onion and mint raita
Beetroot raita
Drinks and sweets
Lemonade (nimbu pani)
Salty spiced lassi (taaq)
Mango-flavoured yogurt drink (mango lassi)
Masala chai
Tangy, spicy fruit salad (fruit chaat)
Almond and cardamom kulfi
Sweet yogurt ‘custard’ with cardamom (bhapa doi)
Semolina halva (sheera)
Coconut barfi
Spiced banana tarte Tatin
Spice mixes
Seasonings, techniques and kitchen equipment
Index
Acknowledgements
Copyright
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