The Complete Asian Cookbook: India & Pakistan
Format: PDF / Kindle (mobi) / ePub
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe.
The recipes from India & Pakistan are now available in this single volume.
Join Charmaine Solomon on a journey through India and Pakistan, celebrating the intense flavours and imaginative use of spices we have come to love. From powerful curries to delicate sweets, more-ish parathas or sumptuous birianis, these diverse dishes will delight and inspire a new generation of cooks.
Also in the series:
The Complete Asian Cookbook: China
The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma
The Complete Asian Cookbook: Indonesia, Malaysia & Singapore
The Complete Asian Cookbook: Japan & Korea
The Complete Asian Cookbook: Sri Lanka & The Philippines
smooth batter. Combine the ground rice and dal and mix well. Sprinkle the yeast into a bowl with 125 ml (4 fl oz/½ cup) warm water and leave for 5 minutes to soften. Stir to dissolve, then add the sugar and salt, mixing well. Add this to the ground rice and dal, mix well and set aside in a warm place until the mixture doubles in size. Heat the ghee in a small saucepan over low heat. Add the mustard seeds and cook them until they start to pop. Add the onion and chilli and continue cooking,
10 whole black peppercorns 2 small onions 2 teaspoons salt 2 teaspoons ghee or oil lemon juice to taste 250 ml (8½ fl oz/1 cup) coconut milk (optional) Rinse the lentils, drain well, then place in a saucepan with the cinnamon stick, cloves, peppercorns, 1 of the onions, the salt and 1 litre (34 fl oz/4 cups) water. Bring to the boil, then reduce the heat to low and simmer until the lentils are very soft. Push the lentils and onion through a sieve, discarding the whole spices. Set aside.
lemon juice – this makes the flavour less acidic. Saag Purée of leafy greens Serves: 4–6 500 g (1 lb 2 oz) English spinach or other leafy greens 2 turnips or 1 large daikon (white radish), peeled and diced 1 tablespoon ghee or oil ½ teaspoon black mustard seeds or panch phora 1 onion, finely chopped 1 teaspoon finely grated fresh ginger ½ teaspoon chilli powder ½ teaspoon ground turmeric 1½ teaspoons salt, or to taste ½ teaspoon garam masala lemon juice to taste (optional) Wash
a dry spoon when taking pickle from the jar and it should keep for years. Note Strips of salted, dried mango are available in some Asian grocery stores. Substitute 500 g (1 lb 2 oz) salted dried mango for the fresh mangoes in this recipe and omit the salting and drying process. Nimboo Ka Achar Lime or lemon oil pickle Proceed as for mango oil pickle (Am ka Achar), but use 12–15 lemons (instead of the mangoes) that have been quartered, salted and dried in the sun for 3 days. Ananas
maduru (Sri Lanka), yira (Thailand). Fenugreek Botanical name: Trigonella foenum-graecum These small, flat, squarish, brownish-beige seeds are essential in curries, but because they have a slightly bitter flavour they must be used in the stated quantities. They are especially good in fish and seafood curries, where the whole seeds are gently fried at the start of cooking; they are also ground and added to curry powders. The green leaves are used in Indian cooking and, when spiced, the bitter