Suvir Saran
Autor von Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes
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Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (2004) 147 Exemplare
American Masala 2 Exemplare
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- Geburtstag
- 20th century
- Geschlecht
- male
- Geburtsort
- New Delhi, India
- Kurzbiographie
- New Delhi-born chef Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking to become an accomplished chef, cookbook author, and organic farmer.
Saran’s cookbooks include “Indian Home Cooking” (Clarkson Potter, 2004) and “American Masala” (Clarkson Potter, 2007). Saran was also the only U.S.-based contributor to the largest Indian cookbook ever published, “India Cookbook,” (Phaidon Press, 2010).
When not traveling, Saran and partner Charlie Burd live and care for American Masala Farm in upstate New York, with their heritage-breed animals and pets.
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This is a really good introduction to making Indian food. Mindy, if you're going to be a stay at home mom you might as well learn to cook something good and these recipes are the easiest Indian ones I've seen.
I knew this cookbook wasn't for me when the first recipe called for duck eggs...
excellent cookbook. I have so far made three of the recipes and all have turned out very well. You will need to buy many good quality spices to use this book. But once you've done that (and I'm going to guess it cost me about $30) you have them for a long time and you can so expand your cooking repertoire. This book is perfect for vegetarians--even the meat recipes are very easily adapted. And you will discover that most of the work of Indian cooking involves getting the spices ready and adding them in the correct order. Most recipes only use a few ingredients other than spices. So, while Indian food may seem challenging it is actually simpler than a lot of other cuisines. Also, the dishes in this book are not the heavy, oil-laden dishes you would find in most Indian restaurants in America. The Indian family I work for recommended this book, and they find most Indian restaurants in the area to be too unhealthy. One thing to note about the recipes, the author goes a little crazy with the cardamom pods. I would recommend cutting the amounts down to a third.… (mehr)
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The book itself is heavy due to the slick paper it is printed on and there are only photos every-24 pages and not necessarily of the dishes that are given in the recipes. The Recipe title is in large bold font, the explanation paragraph is a small grey bold font, the ingredients list in a medium black bold font, and the instruction are in a small plain black font, which I found amazingly easy to read.
Contents include: Foreword, Introduction, 13 sections of recipes, Glossary, Acknowledgements, Index, & Credits.
Recipe chapters include:
Soups include: Black pepper Rasam (Consomme) w/ tamarind; Pineapple Rasam w/ tamarind; Carrot & pea soup; Chilled yogurt soup w/ cucumber & mint; and My mother's tomato soup
Dals include: Simple lentil dal w/ cumin & dried red chilies; Empress dal; Simple Gujarati dal w/ three chilies; Yellow mung beans w/ spinach & Panchphoran; Sour chickpeas w/ garam masala & tomato cumin; Spicy squash,eggplant, & lentil stew; and Curried black-eyed peas
Vegetables include: Stir-fried green beans w/ coconut; Stir-friend carrots w/ cumin & lime; Cauliflower in a piquant tomato sauce; My sister's favorite corn curry; Smoked spiced eggplant; Crisp whole okra w/ fennel & coriander; Spicy peas w/ ginger; Plantains in curry; Crispy potatoes w/ cumin; Indian cheese in an herbed green sauce; sweet-sour butternut squash w/ ginger & chilies; and Stir-fried mushrooms w/ onions & tomatoes
Rice includes: Plain Basmati rice; Cumin-scented rice pilaf; Lemon rice (18 ingredients!); Sweet saffron pilaf w/ nuts & currants (This is what we serve at Armenian weddings); Chicken biryani w/ cream & garam masala; Coconut mint rice; Lamb biryani w/ orange & whole garam masala; and My grand-uncle's khitcheree
Poultry includes: Simple Lahori chicken curry w/ onion & tomato; Southern spiced Lahori chicken curry; Braised chicken in white sauce & garam masala; Butter chicken; Bombay chicken curry w/ coriander & coconut milk; Coconut chicken w/ cashews; Ground turkey w/ spinach & whole spices; and Tandoori roast Cornish game hens
Meats include: Simple lamb curry w/ coriander & garam masala; Parsi lamb curry; Pork vindaloo (the only pork dish); Lamb cooked Delhi style; Ground beef w/ spinach & fresh mint (the only beef dish); Ground lamb w/ almonds, cardamom, & coconut; and Mogul lamb 'filet' in a cream sauce w/ garam masala
Fish & Shellfish includes: Salmon curry; Halibut in a hot-sour sauce; Spicy friend salmon; Mangalore fried shrimp; and Tandoori prawns
Appetizers & Snacks include: Spinach, onion & potato pakoras; Puff pastry samosas w/ green peas; Ann's cheese toasts; Chickpea salad; Warm bread salad w/ mustard, cumin & tomatoes; and Papadum
Raitas (cold yogurt salads) include: Cucumber; Mint & onion; Pineapple; Eggplant; Grape; and Zucchini pachadi
The recipe chapters continue w/ Flatbreads & Crackers; Pickles & Chutneys; Sweets (a wonderful sounding Orange Flan); and Drinks.
Unless I was an avid fan of Indian food, which I am not, I would not pay the $32.50 for this book...... But if you are, and you are interested in this book, I'd first borrow it from the Library.… (mehr)