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Index
I: Looking For Indian Cuisine in London
II: Finding “Home Style” Food in India
III: How is “Home style” Indian food different from “restaurant food”?
Chapter 1: How to Set Up Your Very Basic Kitchen
Chapter 2: To Use or Not To Use a Pressure Cooker
Chapter 3: An Introduction to Some Basic Indian Spices
Chapter 4: What Other Strange Things Do You Need To Know About Indian Cuisine?
Chapter 5: Rice & Indian Breads
Rice Boiled
Curd Rice
Lemon rice
Onion Rice
Jeera Pulao (Cumin Rice)
Mattar Pulao (Peas Rice)
Khichdi (Mixture of Rice, Lentil and Veggie Dish)
The Classic Indian Roti/Phulka/Chapati
Pooris
Classic Varki Paratha
Chapter 6: Dals (Lentils)
Arhar Dal (Split Pigeon Peas)
Arhar Dal (Variation with rai, onion, garlic and curry leaves)
Chana Dal (Split Chick Pea)
Masoor Dal (Whole Red Lentils)
Dhuli Masoor Dal (Split Red Lentils)
Dhuli Moong Dal (Split Bengal gram)
Sambar
Rajma (Red Kidney Beans curry)
Chhola (Whole Chick Pea Curry)
Karhi (Yoghurt chickpea flour curry)
Chapter 7: Vegetable Dishes
Band Gobi, Gaajar, Aloo, Mattar Sabzi (Cabbage, Carrot, Potatoes and Peas Curry)
Beans with coconut
Cabbage, carrot and peas with coconut
Grilled Paneer (Cottage Cheese)
Mattar Paneer (Cottage Cheese with peas in a curry)
Mixed vegetables in coconut milk
Lauki Plain (Bottle Gourd)
Palak Baingan (Spinach-Aubergine)
Palak Paneer (Cottage Cheese in pureed spinach curry)
Sarson Ka Saag (Mustard leaves dish)
Mashed Potato Southern Indian style
Aloo Gobi (Potato-Cauliflower)
Aloo Bharta (Mashed Potato)
Baigun Bhaja (Aubergine fries)
Kohra (Plain Pumpkin Delight)
Chapter 8: Fish & Fowl
Basic Indian Chicken curry
Thick Chicken curry
Lava Chicken
Chicken in a Coconut curry
Keema Mattar (Mince-Peas Curry)
Chicken Kofta (Mince Ball) Curry
Roasted "Tandoori" Chicken
Egg Potato Curry (Serves 3 or 4 persons)
Basic Fish Fry
Machher Jhol (Fish Cooked in a Light Curry)
Tamater Sarson Machhali (Fish Cooked In a Tangy Tomato and Mustard Sauce)
Dahi Sarson Machhali (Fish cooked in a Yoghurt and Mustard paste)
Fish Kerala style
Chapter 9: Snacks and Accompaniments
Onion Pakoras
Paneer Pakoras (Cottage Cheese fritters)
Palak Pakoras (Spinach fritters)
Gobi Pakoras (Cauliflower Fritters)
Baingan Pakoras (Aubergine Fritters)
Aloo Pakoras (Potato Fritters)
Lauki Pakoras (Bottle Gourd Fritters)
Chiura or Poha Fry (Savoury Rice Flakes)
Aloo Tikki (Potato Cutlets Indian style)
Paneer Tikki (Cottage Cheese Patties)
Chutneys (Indian Home Made Sauces)
Tomato chutney
Dhania Pudina Chutney (Coriander Mint Chutney)—Sweet Version
Dhania Pudina Chutney (Coriander Mint Chutney)—Salty Version
Raita
Apple Raita
Cucumber Raita
Pineapple Raita
Raita with Mint and Coriander Leaves
Chapter 10: Our Sweethearts
Besan Halwa (Chickpea Flour Dessert)
Suji Halwa (Semolina Dessert)
Aatey Ka Halwa (Whole Wheat Flour Dessert)
Chawal Ka Kheer (Rice Pudding)
Natun Gud Ka Kheer (Rice Pudding with Palm Jaggery)
Sevai Kheer (Sweet Vermicelli Milk Pudding)
Ghola Prasad or Aatey Ka Kheer (Whole Wheat Flour Porridge)
Fruit Pudding
Custard Pudding Indian Style WITHOUT EGGS
Sandesh (Cottage Cheese Sweet)
Natun Gud Sandesh (Cottage Cheese Sweet with Palm Jaggery)
Kachha Gola (Sweet Cottage Cheese Balls)
Chapter 11: Drinks
Mango Milkshake
Instant Mango Shake
Banana Shake
Kiwi shake
Strawberry shake
Mixed Fruit Shake
Cold Coffee
Cold Coffee with ice cream
Mango Lassi (Yoghurt Mango Shake)
Rose Flavoured Lassi
Nimboo Pani (Lemonade Indian Style)
Chapter 12: Sequencing, Parallel Processing and Planning a Full Indian Meal
Excerpts From “How To Cook In A Jiffy: Even If You Have Never Boiled An Egg Before” (CreateSpace; First Edition; 8 October 2013, pages 164—to 171)
Other Books by The Author
Books by the Author in the Quiet Phoenix Series
Books by the Author in the Self-Publishing Without Spending a Dime Series
Connect With the Author
About the Author
A Big Thank You for Reading This Book till the End
Sign up for Prasenjeet Kumar's Mailing List
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