Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
phan1

Any "French Laundry"-style Indian books?

Recommended Posts

Well, I love the ideas of Indian food. I almost see them as the opposite of new French cuisine, with lots of ingredients, spices, and complex flavors. But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect.

I was wondering if there was a French-Laundry-ish type of book out there that involves Indian cuisine. I remember a Micheline-starred Indian restaurant say that philosophically, "We add spices to food the same way you would add salt and pepper to steak." That's the type of Indian food I'd like to cook!

Share this post


Link to post
Share on other sites

I don't believe such a thing exists.


At the age of six I wanted to be a cook. At seven I wanted to be Napoleon. And my ambition has been growing steadily ever since. ‐ Salvador Dali

Share this post


Link to post
Share on other sites

You might want to take a look at Vij's: Elegant and Inspired Indian Cuisine. I have not seen the book but I have read that their restaurant in Vancouver is noted for its elegant approach to Indian food. I doubt it is on a par with The French Laundry since this is a unique vision of Thomas Keller.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

To the best of my knowledge, one doesn't exist. The most contemporary ones I can think of, however, are "One Spice, Two Spice" from Tabla's chef Floyd Cardooz, "American Masala" from Devi's Suvir Saran, "Raji Cuisine" from Raji Jallepalli, and one a friend brought back from an Indian restaurant in England, "Le Porte des Indes Cookbook" from Mehernosh Mody. I also just saw this book on Amazon UK, "Indian Essence: The Fresh Tastes of India's New Cuisine (Hardcover)

by Atul Kochhar (Author)." That is probably the best place to search for cutting edge Indian cookbooks, as their Indian food has been more revolutionary than the US's since they've been doing it longer, and I'm guessing their books would be the same.


Ryan Jaronik

Executive Chef

Monkey Town

NYC

Share this post


Link to post
Share on other sites

There are five (!) Indian resturants in London that have Michelin stars. That might be a starting point for research on modern "haute cusine" Indian food.

Here is the list:

http://www.urbanpath.com/members/alpsboy/l...ants-in-london/

Edit: "Indian Essence" by Atul Kochhar listed above by ryanj is from a chef that has two Michelin starred Indian resturants.


Edited by TheSwede (log)

Share this post


Link to post
Share on other sites

There's some recipes on the BBC site that I've eaten at Benares that are as they are served in the restaurant. Worth a look...

(Here's one I've had..It was fantastic....)

http://www.bbc.co.uk/food/recipes/database...bcr_82061.shtml


“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Share this post


Link to post
Share on other sites
There are five (!) Indian resturants in London that have Michelin stars. That might be a starting point for research on modern "haute cusine" Indian food.

Here is the list:

http://www.urbanpath.com/members/alpsboy/l...ants-in-london/

Edit: "Indian Essence" by Atul Kochhar listed above by ryanj is from a chef that has two Michelin starred Indian resturants.

shows how ignorant I am!


At the age of six I wanted to be a cook. At seven I wanted to be Napoleon. And my ambition has been growing steadily ever since. ‐ Salvador Dali

Share this post


Link to post
Share on other sites
But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect.

I'm wondering what you mean by Indian food and the lack of finesse. Is this assessment by appearance (watching shows, reading books, etc.)? Is it by taste of food that you've made or seen made? To me, the methods of bringing together of so many different spices and components into cohesive, nuanced dishes is what continually amazes me about Indian cooking.

I don't mean to say that my opinion is definitive- I think I simply may be missing something in your perspective. Better understanding might help with providing a good book recommendation. What also might be helpful is if you describe Indian dishes that you enjoy and would like to make.....

Share this post


Link to post
Share on other sites
But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect.

I'm wondering what you mean by Indian food and the lack of finesse. Is this assessment by appearance (watching shows, reading books, etc.)? Is it by taste of food that you've made or seen made? To me, the methods of bringing together of so many different spices and components into cohesive, nuanced dishes is what continually amazes me about Indian cooking.

I don't mean to say that my opinion is definitive- I think I simply may be missing something in your perspective. Better understanding might help with providing a good book recommendation. What also might be helpful is if you describe Indian dishes that you enjoy and would like to make.....

Well for example, I watched an Indian Cooking show with Gary Rhodes. There was a top Indian Chef there and he just kept adding huge amounts of garlic and chile to everything. Even Rhodes was like, "Are you serious?" And this chef was holding back from how he normally cooks too! From my experience, the spices and aromatics are what play the main role, not the meat. Heck, it's like meat is used as a thickener more than anything else. The Indian cuisine I've been exposed to is just too rustic and out-dated for me. We don't need heavy spices to preserved meat anymore. But I absolutely fell in love with the Indian food at a fine, contemporary restaurant I went to once. Conversely, the Indian food I've had at cheaper, rustic places would make you grow hair on your feet and cause you to smell for days...

But this is only what I've been exposed to. I do know that Indian cooking can be very elegant without being terribly over-powering. The problem is, I just haven't been exposed to enough of it, especially here in the USA. I decided to purchase one of Atul Kochhar's books and "The Cinnamon Club". The type of Indian food I'm looking for is in Britain, hehe. Thanks for the advice guys!


Edited by phan1 (log)

Share this post


Link to post
Share on other sites

If you do decide to come over to the UK, remember that many of our great Indian restaurants are in the provincial cities. I've eaten at the starred places in London and definitely worth going to. But I've had as good or better meals in Birmingham, Manchester & Glasgow.


“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Share this post


Link to post
Share on other sites

Sorry you've had offensive experiences with Indian food, phan1. I do have to say that "huge amounts" of spices does not necessarily equal "overpowering" if the end result is to come up with a dish that is balanced in flavor and texture. While we often think about balancing hot, sour, salty, sweet and umami, Indian cooking often plays spices and aromatics like onions and garlic off of each other.

I think a lot comes down to the quality of ingredients (cheap, stale spices = blech) and, more importantly, personal taste. It sounds like you've been to places that didn't strike a good balance on your palate- which is unfortunate because Indian food can be so wonderful! I hope that in your hands, Indian food will be satisfying to cook and eat. :smile:

Maybe this book will be up your alley- I personally haven't tried anything from it but it appears to take a unique approach to Indian cooking:

Modern Indian Cooking by Hari Nayak and Vikas Khanna

Hope you enjoy The Cinnamon Club- let us know what you think!

Share this post


Link to post
Share on other sites

I have a copy of the Vij's cookbook and have been there before. I would highly recommend the cookbook.

Share this post


Link to post
Share on other sites
Well, I love the ideas of Indian food.  I almost see them as the opposite of new French cuisine, with lots of ingredients, spices, and complex flavors.  But from my limited experience, the food also lacks finesse.  All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors.  LOTS of garlic, LOTS of chiles ect.

I was wondering if there was a French-Laundry-ish type of book out there that involves Indian cuisine.  ....

Generally the cooking of the Indian sub-continent IS about big flavours - but also about harmonising and tempering them.

Again, generalising widely, meat is a luxury in India, and not used in the same spirit as it is in the USA. Even among the wealthiest.

There is quite a difference between the different regions, and I'd advise seeking out restaurants and books that offer a regional, rather than a continental, outlook. Ever been to a restaurant that specialised in "European" cooking, rather than specifying French, Italian, Greek, Swedish or whatever? Would it likely be the pinnacle of achievement for anything?

There's a similarly big difference between the cooking of, for example, Kashmir, Bengal and Kerala - there is a lot of diversity in a big, crowded continent - before one begins super-imposing different religious cultures. Let alone seeking artistic refinement of those cuisines.

I wonder if you might be interested in the luxurious (and approachable - its for real, not some artificial "fusion") cooking style found in the tiny former French possessions in India? If so, this might be the book for you...

http://www.blueelephant.com/pi/london/cook_book.html

its the book of the fairly 'fancy' Franco-Indian (London) restaurant called "La Porte des Indes"...

There are links at top left of that page to various menus, showing the 'house style' of dishes.

That book is on Amazon (US & others) http://www.amazon.com/Porte-Indes-Cookbook.../dp/1862056439/


"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

Share this post


Link to post
Share on other sites

Well Cinnamon Club and Simple Indian came in the other day! The Cinnamon Club was EXACTLY the type of Indian book I was looking for! You learn a good deal philosophically as well. We hear the author's love of the elegance, simplicity, and constant evolution of French cuisine and how he tries to apply it to Indian cuisine. A great book to learn from, which is the most important thing that I want from a cookbook. Simple Indian from Kochhar is good as well, but it's mostly a recipe book. The pictures are gorgeous though, and it's a nice buy.

Share this post


Link to post
Share on other sites

There is no definitive cookbook on Indian Cuisine. Why? It would be like a definitive cookbook on American Cuisine, or Chinese Cuisine. It's too broad a subject. You can grab several books and get a good approximation of the subtle varieties of the different regions. Nothing is all chilies and garlic, although they are used.

I am not phrasing things right here, I have four little guys and three are sick, so it's not my best effort, sorry.

I love some of the collections above. I'm going to be buying some this week.

This is what is in my collection. I make Indian food about twice a week. I rarely repeat in one year.

I love anything by Mudhar Jaffrey. She's accessible, informative and interesting. She's also well trained and seeks out good flavor with balance. Indian Cooking is the one I would have on my shelf if I could have only one of her books, but honestly, I would save them all in a fire.

I love, Lord Krishna's Cuisine. LOVE IT. It really covers a broad range of cooking and the flavor of the dishes is distinct. This is a vegetarian cookbook, but many Indians are vegetarian, although that is a broad brush statement that tends to define a country that cannot be defined and therefor slightly unfair.

Cooking at Home with Pedatha is a Gourmand winner for best vegetarian cookbook in the world winner, and focuses on South Indian Flavors. Nice for Thalis.

Samayal: The Pleasures of South Indian Vegetarian Cooking, is another award winner. One of the wags on Amazon was complaining that the book uses too many Indian Terms. For example the words, "Hing Powder" really bothered them. So, if you're a baby Indian foodie, this book my bug you, but if you know that Hing powder is asafoetida powder, then you should be set. Honestly, it takes me all of thirty seconds to Google the unfamiliar and if I want dumbed down for the scared cause they can't buy it in Walmart types, then I would use the Betty Crocker Indian Cookbook. Shudder.

Not putting WalMart down. If that's all you got that's all you got, and you make due, but it's not my first choice for authenticity in ingredients.


Edited by nliedel (log)

Blog.liedel.org

Share this post


Link to post
Share on other sites
You might want to take a look at Vij's: Elegant and Inspired Indian Cuisine

I too have this book and have eaten at his restaurant several times. The book is a compendium of receipes from his 2 restaurants.

I can highly recommend the book. I have made several of the receipes and never had a disappointment. In fact I made a multiple dish Indian dinner about a month ago and used this book extensively. It is excellent.


Life is short, eat dessert first

Share this post


Link to post
Share on other sites

You might have a look at Prashad. There are restaurant chef contributors from different regions of India presenting their specialties. It takes into account the different methods (handi etc). and has several very good basic "gravy' recpices that can be used as a base for veg, fish or meat recipes. Its very informative and the recipes I have tried are delilcious. The pictures are good but some have somewhat lurid tones.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Burmese Days
      Hello everyone,
       
      This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. 
       
      I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her.
      This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far.
       
      Reading it online
      Early in my search, I found an online preview (Adobe Flash required). It shows you the first 29 pages. I've found people reference an online version you can pay for on the Chinese side of the internet. But to my skills, it's been unattainable.
       
      The Title
      Because this book was never sold in the west, the cover, and thus title, were never translated to English. Because of this, when you search for this book, it'll have several different names. These are just some versions I've found online - typos included.
      Sichuan (China) Cuisine in Both Chinese and English Si Chuan(China) Cuisinein (In English & Chinese) China Sichuan Cuisine (in Chinese and English) Chengdu China: Si Chuan Ke Xue Ji Shu Chu Ban She Si Chuan(China) Cuisinein (Chinese and English bilingual) 中国川菜:中英文标准对照版 For the sake of convenience, I'll be referring to the cookbook as Sichuan Cuisine from now on.

       
      Versions
      There are two versions of Sichuan Cuisine. The first came out in 2010 and the second in 2014. In an interview from Flavor & Fortune, a (now defunct) Chinese cooking
      magazine, the author clarifies the differences.
      That is all of the information I could find on the differences. Nothing besides that offhanded remark. The 2014 edition seems to be harder to source and, when available, more expensive.
       
      Author(s)

      In the last section, I mentioned an interview with the author. That was somewhat incorrect. There are two authors!
      Lu Yi (卢一) President of Sichuan Tourism College, Vice Chairman of Sichuan Nutrition Society, Chairman of Sichuan Food Fermentation Society, Chairman of Sichuan Leisure Sports Management Society Du Li (杜莉) Master of Arts, Professor of Sichuan Institute of Tourism, Director of Sichuan Cultural Development Research Center, Sichuan Humanities and Social Sciences Key Research Base, Sichuan Provincial Department of Education, and member of the International Food Culture Research Association of the World Chinese Culinary Federation Along with the principal authors, two famous chefs checked the English translations.
      Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book.
       

      Recipes
      Here are screenshots of the table of contents.  It has some recipes I'm a big fan of.
       
      ISBN
      ISBN 10: 7536469640   ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in.
       
      Publisher
      Sichuan Science and Technology Press 四川科学技术出版社  
      Cover
      Okay... so this book has a lot of covers.
      The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover  There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears.
       
      Buying the book
      Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly.
       
      AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese  
      I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered.
       
      Closing thoughts
      This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. 
       
      You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. 
       
      In this sense, the internet hides information. 
       
    • By gsquared
      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
      These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes.
      In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads.
      North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.)
      A few tips:
      • Knead the dough well, adding only enough water or other specified liquid to make the dough the right consistency.
      • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch
      • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.)
      • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com.
      Clarified Butter (Ghee)
      Yields: About ½ cup
      ½ lb unsalted butter
      Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.
      Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature.
      Strain the amber liquid into a jar and discard the milk solids.
      Cover and store, refrigerated, for up to 6 months.
      Plain Naan Dough
      Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. .
      • ½ cup milk
      • 1 teaspoon sugar
      • 1 cup warm water
      • 1 tablespoon yogurt
      • 1 egg
      • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store)
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1 tablespoon vegetable oil (for baking tray)
      • 2 tablespoons clarified butter or ghee
      In a bowl whisk together the milk, sugar, water, yogurt and egg.
      Place the flour, salt and baking powder in a large shallow bowl. Mix well.
      Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
      Oil the dough.
      Cover the dough with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in volume.
      Directions for plain naan:
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans.
      Brush each oval with clarified butter.

      Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Peshawari Naan
      In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 1 tablespoon cashews (crushed)
      • 1 tablespoon almonds (crushed)
      • 1+1 tablespoons pistachios (crushed)
      • 1 tablespoon raisins
      • 1 teaspoon cilantro leaves, minced
      • 1 teaspoon sugar
      • 1 tablespoon Milk Mawa Powder (Dried whole milk powder)

      • 1 teaspoon fennel seeds, ground
      • 3 tablespoons melted butter or clarified butter
      Prepare the Naan dough.

      While the dough is resting, prepare the filling.
      Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.
      Garnish with the reserved pistachios and raisins.

      Continue until you have made 8 naans.
      Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.

      Onion Kulcha
      We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix and baked to perfection.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 2 small red onions, finely chopped
      • 1 tablespoon minced cilantro
      • 1 tablespoon Chaat Masala (www.namaste.com)
      • 1 teaspoon red chili powder
      • Salt to taste
      • 3 tablespoons melted butter or clarified butter
      • 2 teaspoons cilantro, minced for garnish
      • small boiled potato, grated (optional)
      Prepare the naan dough.

      While the dough is resting, prepare the filling.

      First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha.
      In a mixing bowl combine all the filling to form a lumpy consistency.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.


      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
      Makes 8 parathas
      • 2 cups Indian atta flour (whole-wheat flour)
      • 1½ teaspoons table salt
      • 2+2 tablespoons melted butter or clarified butter
      • Water as needed
      • 8 eggs
      In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well.


      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate.

      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
      Serve hot.

      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
      This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice.
      • 2 cups Indian atta flour (whole-wheat flour)
      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By K8CanCook
      Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
      ____________________________________________________________________________________________________________________________________
       
      Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
       
      This price looks like it will change after today...so get it ASAP!!!

      https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX
      -or-
      https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...