Curry Club Indian Restaurant Cookbook - new hb (ISBN: 0 86188 488 4)
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Piatkus - 1984
192 pages - size: 232mm x 155mm x 18mm
Hardback ISBN: 0 86188 488 4
Out of Stock - Apologies
Dust Cover says
Here are over 150 delicious recipes which will help you achieve that special 'Indian restaurant flavour' in your own kitchen - with minimum effort and maximum enjoyment.
The Indian Restaurant Cookbook is the outcome of The Curry Club's boundless enthusiasm for really good curries, and its members' far-ranging gastronomic experiences in Indian restaurants throughout many parts of the world.
Tandoori, bhoona, dhal, dhansak, vindaloo, and phal - all the restaurant favourites are here, and all of them have been tested by Curry Club members. What better guide to the delights of Indian restaurant fare could one hope to have!
Book Contents
- Measures
- Introduction
- Useful Information
- Basic Cooking Techniques
- Soups, Snacks and Starters
- Barbecues
- Grills and Tandoori
- Meat and Poultry Curries
- Fish and Seafood Curries
- Non-Meat
- Lentils
- Rice and Bread
- Accompaniments
- Sweets
- Desserts
- Beverages
- Appendix 1: The Curry Club
- Appendix 2: The Store Cupboard
- Glossary
- Index
Recipes
- Mulligatawny Soup
- Spicy Tomato Soup
- Moong Dhal Consommé
- Chilli Soup
- Rasam
- Lemon Rasam
- Kadhi
- Onion Bhajias
- Pakoras
- Samosas - vegetable and meat
- Prawn Butterfly
- Prawn Puri
- Prawn and Mushroom Curry Vol-au-Vents
- Curry Puffs
- Aloo Tiki - potato chaps (rissoles)
- Dhal Vada - lentil rissoles
- Ekoori - spiced scrambled egg
- Indian Omelette
- Bhel Puri - batata sev puri
- Matti or Mathhi - savoury biscuits
- Tandoori Chicken - or turkey, duck, quails, pigeon etc
- Tandoori Fish - or lobster, crayfish, scampi, king prawn etc
- Makhanwalla - tandoori chicken curry
- Tikka - lobster. turkey chicken or lamb
- Tandoori Murgh Hariali - green tandoori
- Kebaba - Seekh (stick or skewer) and shami (balls)
- Kebabs
- Boti Kebab
- Gurda Kebab
- Kaleji Kebab
- Chaamp - lamb chop
- Beef Chilli Fry
- Pasanda - sliced beef curry
- Kofta - meatball curry
- Keema - mince curry with hard-boiled eggs
- Dahi Wala - beef curry
- Rhogan Josh Gosht - lamb in red gravy
- Saag or Sag Gosht - lamb in puréed spinach
- Mutton Xacutti
- Sorportel
- Dhansak - chicken in lentil purée
- Murgh Masala - spiced whole roast chicken
- Goan Vinegar Chicken
- Bhoona - dry fried curry
- Do-Piaza - meat and onion curry
- Jal Farajee or Freyzi - cold meat curry
- Korma
- Medium Curry - restaurant style
- Madras - chicken, turkey, beef or mutton curry
- Vindaloo - beef, pork, chicken or duck curry
- Phall - the hottest curry of all
- Fish Mollee or Mouli
- Fried Mackerrel
- Goan Crab
- Prawn Curry - or lobster, crab, scallops, scampi
- Patia - sweet and sour seafood curry
- Hot Prawn and vegetable curry
- Baigan Burta - roast aubergine curry
- Bhajee - mixed vegetable curry
- Undui - vegetable curry
- Doa or Dosai - savoury pancake
- Sema Masala - beans curry
- Sambar
- Cabbage Foogath
- Gobhi Kashmiri - kashmir cauliflower
- Cauliflower Curry
- Cauliflower Korma Curry
- Koya Gobhi Mattar - white curry
- Doroo - celery curry
- Makhani Kumbi - crusty mushrooms
- Gajar, Mattar Ki Kaju - carrot, pea and nut curry
- Panch Amrit - nut curry
- Bindi Bhajee - okra curry
- Bhare Tamarta Palak - tomatoes stuffed with spinach
- Saag Bhajee - spinach curry
- Alur Dom - whole smothered potatoes
- Aloo Sikaa hu-aa masaladar - spicy roast potatoes
- Mattar Paneer - chhese curry with peas
- Ande Masala - hard-boiled egg curry
- Alu Chole - lentil or chicpea curry
- Maahn - whole black lentils and red kidney beans
- Yellow Dhal
- Tarka Dal
- Plain boiled Rice
- Pullao Rice
- Shah Jahani Pullao - kashmiri pullao
- Vegetable Pullao Rice
- Phali Pech Pullao - pullao rice with fruit and nuts
- Nimbu Ki Chawal - lemon rice
- Navrattan Rice
- Biriani
- Kitcheree or Kedgeree - rice with lentils
- Nan or Naan
- Peshwari Nan
- Chupattis
- Roti - Corn flour bread (makkhe ki Roti)
- Sri Lankan Roti
- Paratha
- Stuffed Paratha
- Puri
- Loochees
- Corn and Coconut Salad
- Cachumber Salad
- Grapefruit Salad
- Radish Salad
- Raita - yoghurt chutney
- Fresh Coriander Purée
- Fresh Chilli Purée
- Fresh Chilli Chutney
- Vinegared Chillies
- Tandoori Chutney
- Fresh Mint Chiutney
- Carrot Chutney
- Beetroot Chutney
- Garlic Chutney
- Coconut and Nut Chutney
- Red Coconut Chutney
- Onion Chutney
- Green Onion Chutney
- Tamarind Chutney - imli
- Gooseberry Chutney
- Prawn Ballichow
- Bombay Duck Pickle
- Meat Pickle
- Lemon, Lime or Aubergine Pickle
- Mixed Vegetable Pickle
- Mango Chutney
- Garnishes
- Barfi or Burfi - Indian fudge
- Gajar Halwa - carrot fudge
- Sujee Halwa - semolina fudge
- Kulkuls
- Laddu - sweet lentil balls
- Banana Fritters
- Jalebi
- Lagun Nu Custard
- Kulfi - Indian ice cream
- Mango Mousse
- Gulab Jaman
- Rasgullas - cream cheese balls in syrup
- Rasmali - cream balls
- Sweet Mincemeat Samosas
- Spicy Fruit Salad
- Tea
- Iced Tea
- Iced Tea Cocktail
- Khava - Kashmiri tea
- Cinnamon Tea
- Jeera Pani - cummin water
- Jal Jeera
- Spicy tomato Juice
- Lhassi Namkeen
- Lhassi Meethi
- Nimbu
- Sharbart
Credits
Editor - Susan Fleming
Designer - Susan Ryall
Illustrator - Hanife Hassan
Notes
If you would like Pat Chapman to autograph your book, or dedicate it to you or a friend (if a present), please let us know by filling in your request in the Notes Box at Checkout.
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