Rick Stein's India by Stein, Rick -- Read -- Imperial Library of Trantor

Index

CONTENTS ABOUT THE BOOK ABOUT THE AUTHOR LIST OF RECIPES TITLE PAGE DEDICATION INTRODUCTION DHABA

MILLET AND FENUGREEK FLATBREADS TIBETAN STEAMED DUMPLINGS TIBETANS TEAMED BREAD WHITE RADISH PARATHA GREEN CHILLI AND TURMERIC DHOKLA WITH PRAWNS, CURRY LEAVES AND MUSTARD SEEDS SPICY LENTIL SOUP WITH SQUASH, TOMATO AND GREEN BEANS VEGETABLE PAKORAS MULLIGATAWNY SOUP SPICY SCRAMBLED EGGS SWEET AND TANGY POTATO SHREDS PRAWN FRITTERS WITH CHUTNEY AND KACHUMBER FROM THE ALLEN KITCHEN, KOLKATA PAU BHAJI KAKORI KEBABS LAMB SAMOSAS LAMB KOFTAS IN YOGURT WITH CINNAMON AND CHILLI KATI ROLLS WITH PICKLED ONION AND GREEN CHILLI SALAD

SABZI

TIBETAN NOODLE SOUP PEPPER AND TOMATO SOUR SOUP MY BREAKFAST BHAJI SMOKY AUBERGINE WITH TOMATO, GINGER AND FRESH CORIANDER SEASONAL VEGETABLE CURRY DRY-FRIED OKRA WITH GARLIC, CUMIN AND GARAM MASALA SPINACH CURRY WITH GREEN CHILLI, YOGURT AND INDIAN CHEESE DRY CURRY OF CABBAGE, CARROT AND COCONUT QUICK-FRIED BEANS, CARROTS AND PEAS WITH FRESHLY GRATED COCONUT A CREAMY POTATO AND ASPARAGUS CURRY WITH CINNAMON, FENNEL AND BLACK CARDAMOM VEGETABLE MAKHANAWALA POTATO AND PEA CURRY WITH TOMATO AND CORIANDER POTATO AND CAULIFLOWER CURRY VEGETABLE AND COCONUT STEW BUTTERNUT SQUASH IN SWEET TAMARIND MASALA CHICKPEA CURRY KIDNEY BEAN CURRY VEGETARIAN CURRY WITH INDIAN CHEESE, TOMATOES AND PEPPERS WHOLE EGGS IN COCONUT MASALA YELLOW DAL WITH TOMATO, TURMERIC AND FRIED KASHMIRI CHILLIES BLACK DAL SULTAN’S PIGEON PEA DAL TAMARIND RICE EGG ROAST EN ROUTE TO THEKKADY MOREL PULAO

MACCHI

DRY PRAWN CURRY WITH KOKUM COCONUT PRAWN CURRY PRAWNS WITH FRESHLY GRATED COCONUT, GREEN CHILLIES AND MUSTARD SEEDS SAUTÉED PRAWNS AND COURGETTES WITH SALTED LEMON, CORIANDER AND BASIL PRAWN CURRY WITH GREEN CHILLIES FROM CALCUTTA PRAWN MOLEE KAVITA’S MADRAS PRAWN CURRY SQUID CURRY KERALAN SEAFOOD BIRYANI FISH CURRY WITH BLACK CARDAMOM, CINNAMON, GREEN CHILLI AND COCONUT MILK CHETTINAD CRAB CURRY MUSSEL MASALA WITH COCONUT, GINGER AND GREEN CHILLIES MANGALORE LOBSTER MASALA FISH IN A PARCEL WITH GREEN CHILLI, GINGER AND CORIANDER MADRAS FISH CURRY OF SNAPPER, TOMATO AND TAMARIND AMRITSARI FISH SEA BASS POLLICHATHU IN BANANA LEAF HOT SMOKED SALMON KEDGEREE BOMBAY SALMON MASALA CURRY COD CURRY YESTERDAY’S FISH CURRY BENGALI MUSTARDY FISH CURRY TANDOORI FISH WITH NAANS FISH FRY WITH GARLIC, CUMIN AND KASHMIRI CHILLI PONDICHERRY MACKEREL FISH FRY

MURGH

ROCKY’S CHICKEN KORMA CHICKEN PASSANDA TANDOORI CHICKEN CHICKEN PICKLE CHICKEN AND APRICOT CURRY WITH POTATO STRAWS CHICKEN PULAO SOUR BERRY CHICKEN PULAO CHICKEN VINDAIL ROAST CHICKEN WITH CINNAMON AND NUTMEG, WITH A PORK, CARDAMOM AND CASHEW NUT STUFFING AND SPICE-SCENTED GRAVY BUTTER CHICKEN CHICKEN AND ROSE WATER BIRYANI CHETTINAD CHICKEN CHICKEN SKEWERS WITH CARDAMOM DUCK ROAST

GOSHT

SHAMI KEBABS LAMB CUTLETS SPICED WITH FENNEL RED CHILLI LAMB LAMB AND YOGURT CURRY WITH GREEN CHILLIES AND SOUR PLUMS LAMB DOPIAZA LAMB AND SWEET POTATO CURRY IN ONION MASALA LAMB PULAO LAMB KORMA FRIED MINCED LAMB WITH GARLIC, GREEN CHILLI AND CORIANDER SHEPHERD’S PIE AS INSPIRED BY THE MADRAS CLUB MR SINGH’S SLOW-COOKED LAMB CURRY WITH CLOVES AND CARDAMOM COCHIN FIRST-CLASS RAILWAY MUTTON CURRY LAMB ROGAN JOSH LEG OF LAMB WITH RED CHILLIES AS COOKED BY HUNTERS IN RAJASTHAN ROAST SPICED WHOLE LEG OF LAMB FROM LUCKNOW WHITE LAMB CURRY BEEF VINDALOO BRITISH BEEF RAJ CURRY BIFE ASSADO AMMA’S PORK CURRY WITH GREEN CHILLIES AND TAMARIND

MEETHA

BREAD AND BUTTER PUDDING INDIAN-STYLE NIMISH SWEET YELLOW RICE WITH NUTS AND DRIED FRUIT FROM THE DHAM FESTIVAL CARDAMOM SHORTBREAD WITH CHILLED MANGO FOOL COCONUT, CARDAMOM AND PISTACHIO LADOO JALEBI CASHEW AND JAGGERY KULFI SCENTED WITH CARDAMOM SWEET MILK PUDDING WITH VERMICELLI MASALA CHAI LIME AND GINGER CORDIAL

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