The Spice Tree: Indian Cooking Made Beautifully Simple PDF
Preview The Spice Tree: Indian Cooking Made Beautifully Simple
CONTENTS Cover About the Book About the Author Title Page Dedication Preface The Spice Tree How to Use the Spice Tree Introduction The Indian Spice Kit Spice Traditions The Trinity of Spices Headnote Spices Tried-and-Tested Flavours Starter Buttons Headnote Combos Finishing Flavours Seasoning The Naming Game The Treatment of Spices How Indians Eat The Spice Rack Brassicas Pan-fried sprouts with mustard, lemon and cashew nuts White cabbage with cumin and tomato Gujrati kohlrabi Kale with mustard and garlic Aloo ghobi Braised red cabbage with mustard and bay Broccoli with mustard and lemon Green Vegetables Green beans with cumin, honey and pecans Crunchy okra with cumin Popped mustard radish pods Okra curry Beetroot tops with mustard and lemon Capsicum curry Mustardy pea shoots and potatoes Mange tout and potato with panch poron Green beans with panch poron and coriander Root Vegetables Sweet-and-sour beetroot and carrot with panch poron Potato with nigella, onion and poppy seed Indian chips Carrot and green chilli pickle Village turnip Gujrati potato with parsnip Hot sweet potatoes with chilli and tomato Picnic potatoes with radish and panch poron Squashes Courgette and potato with panch poron and amchoor Pumpkin and ginger curry Mona’s nutty marrow Milk lau Hot bitter gourds Funeral aubergine and potato Aubergine with nigella and poppy seed Butternut squash curry Courgette stalks and leaves Fried courgette flowers Light Lentils and Dahls Gooseberry dahl White onion and nigella seed red dahl Tamarind, okra and radish red dahl Cauliflower stalk yellow split dahl Green chilli and mango channa dahl Spinach and asafoetida yellow split dahl Green bean and cumin red dahl Coconut and raisin channa dahl Heavy Pulses and Grains Boiled rice Rajma curry Peanut and potato powa Garam masala black dahl Roasted chickpeas Tea-steeped chickpeas Family fried rice Green dahl with rhubarb and ginger Karhi (Pronounced ‘Car-heee’) Puy lentils and chard with cardamom and garam masala Fish and Shellfish South Indian monkfish Goan fish curry with tamarind Steamed Bengali trout Sea bass in fried yoghurt sauce Aunty Geeta’s prawns Mackerel with nigella and tomato Salmon and cauliflower with panch poron Grandmother’s Varanasi crab Red Meat, Game and Offal Lamb with yoghurt and almonds Spiced ginger lamb raan Railway goat curry Masala lamb chops Lamb plum anise curry Sweet tamarind duck Buffalo with ginger and nutmeg Mutton keema with pine nuts Pheasant with cinnamon and apricots Masala roasted quail with kale Oxtail curry Guinea fowl with raisins, cumin and green chilli Indian liver and onions Spiced stuffed lamb’s hearts The Chicken and the Egg Agra ginger chicken Hyderabadi coconut and almond chicken Home-style chicken Chicken with spinach and fenugreek Butter chicken Gizzard and heart jalfrezi Chicken with green papaya Egg curry Acknowledgements Copyright About the Book Anyone can cook authentic Indian food at home – it just takes four steps and Nisha’s unique, infographic Spice Tree. The Spice Tree shows what spices and ingredients always go together. While Nisha’s recipes for generous, delicious home-cooking bring these ancient formulas to life. About the Author After twenty years as a child protection barrister, Nisha Katona took sabbatical to set up her first restaurant, Mowgli Street Food, in Liverpool, in 2014. The Mowgli chain now has two restaurants in Liverpool and one in Manchester. Nisha runs regular cookery classes and Twitter Curry Clinics and is a familiar face on Lorraine. She is married to a classical guitarist and has two daughters. @NishaKatona
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