Serves: 5
BASIC TECHNIQUES
Modern Indian cuisine is prepared both with techniques that date back centuries, such as making yogurt and grilling, and with modern adaptations such as pressure cooking and broiling. Although these days you may not crack a coconut very often or dry-roast all your spices, I offer the following preparations for when you want to follow traditional methods for the most authentic results.
BASIC TECHNIQUES
Dry-Roasting Spices, Nuts, and Flours
Blanching Raw Nuts
Slivering Blanched Nuts
Roasting and Grilling Vegetables
Deep-Frying, Indian-Style
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Sprouting Beans and Seeds
Shelling a Coconut
BASIC INGREDIENTS
The following ingredients are used in countless ways by Indian cooks and are frequently cross-referenced throughout the book.
BASIC INGREDIENTS
Indian Clarified Butter (Ghee)
Homemade Yogurt
Yogurt Cheese
Paneer Cheese
Coconut Milk
Crispy Fried Onions
Crispy Fried Fresh Ginger
Crispy Chickpea Batter Drops
BASIC FLAVORING PASTES
Basic Ginger Paste
Basic Garlic Paste
Roasted Garlic Paste
Basic Ginger-Garlic Paste
Hyderabadi Ginger-Garlic Paste
Basic Ginger and Green Chile Pepper Paste
Gujarari Green Paste
Basic Onion Paste
Boiled Onion Paste
Fried Onion Paste
Kerala Fried Onion Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Minty Green Curry Paste
Spicy Yellow Curry Paste
Almond and Poppy Seed Paste
Basic Cashew Paste
Chile Pepper Paste
Mughlai Curry Paste with Nuts
Goan Vindaloo Paste
Tamarind Paste
This * Kitchen Basics recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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