Authors: Hari Nayak

My Indian Kitchen (28 page)

Aromatic Spice Mix

Vindaloo Curry Paste

Dhaba Spice

Green Chili Masala

Home-Style Garam Masala

Chaat Masala

Chapter 2: Chutneys and Accompaniments
Plum Tomato Chutney with Mustard Seeds

Garlic and Peanut Chutney

Mint Chutney

South Indian Coconut Chutney

Sweet Mango Chutney

Spicy Apricot Chutney

Cucumber and Onion Chaat

Spiced Garlic

Avocado and Roasted Cumin Raita

Cucumber and Yogurt Raita

Pineapple and Beet Raita

Carrot Yogurt Slaw

Green Mango Pickle

Chapter 3: Appetizers
Shrimp Bruschetta

Crispy Masala Fish Fingers

Crunchy Potato and Corn Croquettes

Spicy Paneer Cheese Kebabs

Spiced Meatballs

Smoky Eggplant Dip

Masala Pappadums

Pomegranate and Mint Potato Salad

Shrimp and Apple Salad

Samosas Three Ways

Split Pea Fritters

Potato and Onion Fritters

Mung Dal and Cucumber Salad

Fruit Chaat

Chapter 4: Soups and Dals
Broccoli Soup with Walnuts

Spinach Soup

Fiery South Indian Tomato Soup

Indian-Style Lentil Soup

Northern Chickpea Curry

Spicy Urad Beans

Yellow Mung Beans with Spinach

Black-Eyed Peas with Mushrooms

Spicy Mixed Beans and Lentils

Delicious Everyday Dal

Red Kidney Bean Curry

Chapter 5: Vegetable and Cheese Dishes
Hyderabadi Mixed Vegetables

Street-Style Grilled Corn on the Cob

Stir-Fried Vegetables with Yogurt

Bengali Potatoes with Spices

Spicy Coconut Green Beans

Paneer Cheese

Smoky Fire-Roasted Eggplant

Pumpkin with Coconut

Mushrooms and Corn in a Spicy Curry

Cauliflower with Ginger and Cumin

Stir-Fried Okra

Puréed Spinach with Cheese Balls

Zucchini with Lentils and Roasted Garlic

Stir-Fried Paneer Cheese with Bell Peppers

Mangalore Spiced Potatoes

Chapter 6: Fish and Seafood
Fish Tikka

Salmon Kebabs

Masala-Baked Red Snapper

Masala-Crusted Tilapia

Malabar Crab Curry

Tandoori Skewered Shrimp

Stir-Fried Telicherry Mussels

Spicy Scallops with Grilled Pineapple Chutney

Goan-Style Squid

Chili Shrimp with Curry Leaves and Coconut

Stir-Fried Shrimp

Five Spice Blackened Salmon

Mangalore Fish Curry

Chapter 7: Poultry and Meat
Pepper Chicken

Lemon and Saffron Chicken Kebabs

Chicken Curry in a Hurry

Coconut Chicken Curry

Chicken Tikka Masala

Tandoori Chicken

Madras Chicken

Traditional Lamb Curry

Kerala Coconut Beef

Spicy Lamb Burgers

Marinated Roast Leg of Lamb

Spicy and Fragrant Lamb Curry

Pork Tenderloin with Mango Salad

Pork Vindaloo

Masala Lamb Chops

Chapter 8: Rice and Breads
Plain Basmati Rice

Coconut Shrimp Biriyani

Fragrant Lamb Biriyani

Black-Eyed Peas and Rice

Saffron Chicken Biriyani

Lemon Rice with Peanuts

Indian Fried Rice

Tamarind Rice

Basmati Rice with Whole Spices

Mint Rice with Potatoes and Toasted Cumin

Baked Garlic Naan

Whole Wheat Griddle Breads

Fried Puffed Bread

Flaky Paratha Breads Stuffed with Potatoes

Chapter 9: Desserts and Drinks
Watermelon Mint Ice

Sweet Mangoes in a Creamy Custard

Sweetened Yogurt with Saffron and Pistachios

Pistachio Mango Ice Cream

Pistachio Biscotti

Chai Crème Brûlée

Almond Butter Cookies

Creamy Rice Pudding

Mumbai Fruit Punch

Mint Lime Cooler

Sweet Mango Yogurt Lassi

Ginger Cardamom Chai

Indian Lemonade

Shopping Guide

Acknowledgments

Index

Back Cover

Table of Contents

Contents

Memories From My Indian Kitchen

Indian Food is More Than Just Curry

Pairing Wines with Indian Food

A Few Simple Techniques

Some Helpful Tools

Introduction to Indian Ingredients
Chapter 1: Indian Spice Mixes
Indian Five Spice Mix

Ginger-Garlic Paste

Red Masala Paste

Indian Grilling and Roasting Rub