Download An Invitation to Indian Cooking (Vintage) by Madhur Jaffrey PDF

By Madhur Jaffrey

Written specially for americans, this booklet demonstrates how assorted, interesting, and cheap Indian cooking could be, and the way simply you could produce real dishes at domestic. Over two hundred recipes.

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Extra info for An Invitation to Indian Cooking (Vintage)

Sample text

GHEE Ghee is the cooking medium used in many parts of India. There are two kinds of ghee. ” The more commonly used ghee resembles American shortening and is a mixture of various vegetable oils. See the Introduction. I tend to use unsaturated oils for most of ßmy cooking. Many Indians use peanut oil or mustard oil. Use whatever you prefer. If you wish to make usli ghee or clarified butter, here is how you do it: Melt butter. Pour off the clear liquid, discarding the milky residue. Store, covered, in the refrigerator.

Those that are not available can be sent for. At the end of this book I will list retail stores and mail-order houses that specialize in Indian ingredients. There is a slight problem with supermarket spices which you might as well be aware of. , sell fast—tend to stay on the shelves and get stale. A few lose their aroma, others fade in the light, some get oily and rancid. Therefore, try to buy only whole spices and grind them yourself in small quantities. The grinding can be done in a coffee grinder, or, if the spices are slightly roasted first, some can be crushed between waxed paper with a rolling pin.

To grind it, chop it coarsely and place in electric blender with a little water. To store ginger, cover it well with plastic wrap and keep in the refrigerator. It is good until it begins to mold. Another way to keep it is to plant it (bury it) in sandy soil. Water it infrequently. It not only stays fresh this way but also sprouts fresh knobs. Cut off what you need and put the rest back in the soil. Dried ginger “root” (called so mistakenly) is bottled and put out by major spice companies. This can be used as a second-best substitute.

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