The Resource Six spices : a simple concept of Indian cooking, Neeta Saluja

Six spices : a simple concept of Indian cooking, Neeta Saluja

Label
Six spices : a simple concept of Indian cooking
Title
Six spices
Title remainder
a simple concept of Indian cooking
Statement of responsibility
Neeta Saluja
Title variation
6 spices
Creator
Subject
Genre
Language
eng
Summary
"Six Spices demystifies the exotic and complex flavors of Indian cuisine by focusing not only on its essential ingredients-hot chili powder, fragrant coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric-but also on the methods used in incorporating them into delicious recipes"--
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Saluja, Neeta
Dewey number
641.5954
Illustrations
illustrations
Index
index present
LC call number
TX724.5.I4
LC item number
S265 2014
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Cooking, Indic
  • Cooking (Spices)
Label
Six spices : a simple concept of Indian cooking, Neeta Saluja
Instantiates
Publication
Copyright
Note
Originally published in 2007 by Jones Books, Madison, Wisconsin
Bibliography note
Includes bibliographical references (page 174) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
  • Machine generated contents note: 1.All about Spices -- 2.Seasoning with Hot Oil (Tel ka Chounk) -- Using hot oil as a cooking medium for seasoning -- Blending spices in certain sequences to release their full flavors -- Adding seasoned oil to flavor salads, rice, and raita -- Cooking vegetables in seasoned oil to add flavor -- Recipes -- Spinach and Red Potatoes -- Green Beans with Coconut -- Mustard Greens and Radishes -- Curried Dry Potatoes -- Carrot Salad -- Cabbage and Tomato Salad -- Sprouted Mung Bean Salad -- Seasoned Mung Beans -- Potato with Mint in Yogurt -- Tomatoes with Yogurt and Peanuts -- Roasted Eggplant with Yogurt -- Butternut Squash with Yogurt -- Corn and Bell Pepper Rice -- Yogurt Rice -- Lemon Rice -- 3.Seasoning with Hot Ghee (Ghee ka Chounk) -- Using hot ghee to flavor beans and lentils -- Preparing seasoning with herbs and spices using ghee as a cooking medium -- Simmering beans and lentils with seasoning to achieve their full tastes -- Recipes --
  • Contents note continued: Brown Lentils -- Black-Eyed Peas -- Yellow Split Lentils and Spinach -- Red Lentils -- Pigeon Peas -- Spicy Pigeon Peas with Mixed Vegetables -- Rice and Yellow Split Lentil Porridge -- Spicy Corn Kernels -- Curried Potatoes -- Rice Pilaf with Mixed Vegetables -- Egg and Tomato Scramble -- Potatoes with Cumin Seeds -- Saffron Rice -- Rice with Cumin Seeds -- 4.Cooking with Powdered Spices (Sookha Masala) -- Different techniques for cooking vegetables with powdered spices -- Using spices in a certain order and at a specific time to achieve unique tastes -- Recipes -- Potatoes and Cauliflower Curry -- Cabbage and Peas Curry -- Carrots and Peas Curry -- Dry Curried Potatoes I -- Dry Curried Potatoes II -- Curried Zucchini -- Curried Zucchini in Peanut Sauce -- Stuffed Okra with Onions -- Eggplant and Mushroom Curry -- Vegetable Delight -- Cucumber, Tomato, and Onion with Yogurt -- Cucumber with Yogurt -- Chicken in Peanut Sauce -- Stuffed Peppers --
  • Contents note continued: Stuffed Baby Eggplants -- 5.Cooking with Curry Paste (Peesa Masala) -- Preparing curry paste (masala) with fresh ingredients and spices -- Roasting curry paste to perfection -- Simmering meat and vegetables in masala to make perfect curries -- Recipes -- Potatoes and Peas Curry -- Red Kidney Beans -- Mixed-Vegetables Curry -- Curried Garbanzo Beans -- Chicken Curry -- Fish Curry -- Curried Cheese Cubes and Peas -- Shrimp Curry -- Lamb Curry with Cashews and Poppy Seeds -- Egg Curry with Potatoes -- Curried Meat Balls -- Cabbage Kofta Curry -- Curried Stuffed Tomatoes -- 6.Beyond the Basics: Recipes to Complete the Meals -- Understanding Indian cuisine -- Recipes to round out an Indian meal -- Recipes using spices other than the basic six -- Recipes -- Fresh and Refreshing Drinks -- Tea -- Ginger Tea -- Mango Shake -- Yogurt Drink -- Mango Yogurt Drink -- Litchi Yogurt Drink -- Crispy and Spicy Snacks -- Corn Fritters -- Eggplant Fritters --
  • Contents note continued: Mung Lentil Fritters -- Vegetable Fritters -- Potato-Stuffed Pastry -- Cream of Wheat Porridge -- Savory Pancakes -- Crispy Tortilla with Potatoes and Garbanzo Beans -- Potato Puff Rolls -- Potato Patty -- Tangy and Tasty Chutneys -- Tamarind Chutney -- Mint and Cilantro Chutney -- Coconut Chutney -- Hot and Spicy Breads -- Deep-Fried Indian Bread -- Indian Flat Bread -- Spicy Deep-Fried Indian Bread -- Oven-Baked Roti with Fenugreek Leaves -- Sweet and Sensational Desserts -- Coconut Slice -- Cream of Wheat Halwa -- Fried Noodles Pudding -- Fried Milk Balls in Syrup -- Yogurt Cheese and Saffron Pudding -- Rice Pudding -- 7.Tips and Techniques -- Use of appropriate kitchen equipment and cooking utensils -- The characteristics of ingredients such as curry leaves, coconut, and lentils -- Instructions for preparing uncommon ingredients such as paneer, ghee, and bean sprouts
Dimensions
25 cm
Edition
First paperback edition.
Extent
xv, 176 pages
Isbn
9780789211750
Isbn Type
(paperback)
Lccn
2013038409
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
  • (OCoLC)856627500
  • 713720
  • (OCoLC)ocn856627500
  • 713720
Label
Six spices : a simple concept of Indian cooking, Neeta Saluja
Publication
Copyright
Note
Originally published in 2007 by Jones Books, Madison, Wisconsin
Bibliography note
Includes bibliographical references (page 174) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
  • Machine generated contents note: 1.All about Spices -- 2.Seasoning with Hot Oil (Tel ka Chounk) -- Using hot oil as a cooking medium for seasoning -- Blending spices in certain sequences to release their full flavors -- Adding seasoned oil to flavor salads, rice, and raita -- Cooking vegetables in seasoned oil to add flavor -- Recipes -- Spinach and Red Potatoes -- Green Beans with Coconut -- Mustard Greens and Radishes -- Curried Dry Potatoes -- Carrot Salad -- Cabbage and Tomato Salad -- Sprouted Mung Bean Salad -- Seasoned Mung Beans -- Potato with Mint in Yogurt -- Tomatoes with Yogurt and Peanuts -- Roasted Eggplant with Yogurt -- Butternut Squash with Yogurt -- Corn and Bell Pepper Rice -- Yogurt Rice -- Lemon Rice -- 3.Seasoning with Hot Ghee (Ghee ka Chounk) -- Using hot ghee to flavor beans and lentils -- Preparing seasoning with herbs and spices using ghee as a cooking medium -- Simmering beans and lentils with seasoning to achieve their full tastes -- Recipes --
  • Contents note continued: Brown Lentils -- Black-Eyed Peas -- Yellow Split Lentils and Spinach -- Red Lentils -- Pigeon Peas -- Spicy Pigeon Peas with Mixed Vegetables -- Rice and Yellow Split Lentil Porridge -- Spicy Corn Kernels -- Curried Potatoes -- Rice Pilaf with Mixed Vegetables -- Egg and Tomato Scramble -- Potatoes with Cumin Seeds -- Saffron Rice -- Rice with Cumin Seeds -- 4.Cooking with Powdered Spices (Sookha Masala) -- Different techniques for cooking vegetables with powdered spices -- Using spices in a certain order and at a specific time to achieve unique tastes -- Recipes -- Potatoes and Cauliflower Curry -- Cabbage and Peas Curry -- Carrots and Peas Curry -- Dry Curried Potatoes I -- Dry Curried Potatoes II -- Curried Zucchini -- Curried Zucchini in Peanut Sauce -- Stuffed Okra with Onions -- Eggplant and Mushroom Curry -- Vegetable Delight -- Cucumber, Tomato, and Onion with Yogurt -- Cucumber with Yogurt -- Chicken in Peanut Sauce -- Stuffed Peppers --
  • Contents note continued: Stuffed Baby Eggplants -- 5.Cooking with Curry Paste (Peesa Masala) -- Preparing curry paste (masala) with fresh ingredients and spices -- Roasting curry paste to perfection -- Simmering meat and vegetables in masala to make perfect curries -- Recipes -- Potatoes and Peas Curry -- Red Kidney Beans -- Mixed-Vegetables Curry -- Curried Garbanzo Beans -- Chicken Curry -- Fish Curry -- Curried Cheese Cubes and Peas -- Shrimp Curry -- Lamb Curry with Cashews and Poppy Seeds -- Egg Curry with Potatoes -- Curried Meat Balls -- Cabbage Kofta Curry -- Curried Stuffed Tomatoes -- 6.Beyond the Basics: Recipes to Complete the Meals -- Understanding Indian cuisine -- Recipes to round out an Indian meal -- Recipes using spices other than the basic six -- Recipes -- Fresh and Refreshing Drinks -- Tea -- Ginger Tea -- Mango Shake -- Yogurt Drink -- Mango Yogurt Drink -- Litchi Yogurt Drink -- Crispy and Spicy Snacks -- Corn Fritters -- Eggplant Fritters --
  • Contents note continued: Mung Lentil Fritters -- Vegetable Fritters -- Potato-Stuffed Pastry -- Cream of Wheat Porridge -- Savory Pancakes -- Crispy Tortilla with Potatoes and Garbanzo Beans -- Potato Puff Rolls -- Potato Patty -- Tangy and Tasty Chutneys -- Tamarind Chutney -- Mint and Cilantro Chutney -- Coconut Chutney -- Hot and Spicy Breads -- Deep-Fried Indian Bread -- Indian Flat Bread -- Spicy Deep-Fried Indian Bread -- Oven-Baked Roti with Fenugreek Leaves -- Sweet and Sensational Desserts -- Coconut Slice -- Cream of Wheat Halwa -- Fried Noodles Pudding -- Fried Milk Balls in Syrup -- Yogurt Cheese and Saffron Pudding -- Rice Pudding -- 7.Tips and Techniques -- Use of appropriate kitchen equipment and cooking utensils -- The characteristics of ingredients such as curry leaves, coconut, and lentils -- Instructions for preparing uncommon ingredients such as paneer, ghee, and bean sprouts
Dimensions
25 cm
Edition
First paperback edition.
Extent
xv, 176 pages
Isbn
9780789211750
Isbn Type
(paperback)
Lccn
2013038409
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
  • (OCoLC)856627500
  • 713720
  • (OCoLC)ocn856627500
  • 713720

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