1,000 Indian Recipes by Neelam Batra

By Neelam Batra

Delve into the attention-grabbing flavors and diversity of Indian food with this unequalled recipe collection!

You'll detect scrumptious offerings for dishes that make Indian nutrition unforgettable: crispy fritters; tangy pickles; chaat snacks and salads; clean yogurt raitas; richly flavored curries; comforting legume (dal) dishes; artistic vegetable and meat major classes and part dishes; decadent truffles; and unique drinks.

To advisor your cooking, Neelam Batra presents time-and labor-saving equipment, factor substitutions, and menu feedback, and addresses glossy overall healthiness issues with no sacrificing taste. it is a ebook Indian meals lovers—and health-conscious eaters and vegetarians, too—can flip to for daily nutrients and distinctive events for years yet to come!

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Soaked in broth or toasted over an open fire with some cheese, it sustained shepherds during their long absences from home. Today, most restaurant menus showcase the richest dishes of Sar- dinia, and during holidays and festivities Sardinian cooks prepare magnificent feasts that feature these rich foods, including meats and a variety of tempting sweets. But for centuries the everyday cooking of Sardinia was anything but rich: Sardinian cooks used all their creativity to come up with interesting combinations of simple ingredients that could chase away their families’ hunger pangs.

The most famous Sardinian olive oil comes from the slopes of Montiferru, where oil is still made in the traditional way and the olive trees are not commonly sprayed with chemicals. Montiferru extra virgin olive oil is a perfect condiment for Sardinian dishes—it accentuates the flavor of green vegetables and adds complexity to pasta and meats. Honey Sardinian honey is another unrivaled delicacy. I have never seen as many different types of honey as I encountered in Sardinia: from artichoke and cardoon to myrtle, citrus, and corbezzolo (often translated as “strawberry-tree”), there is a honey for every occasion.

Serve warm or at room temperature. T H E S A R D I N I A N C O O K B O O K 59 Focaccia Sarda This focaccia is easy to make and extra delicious. The pecorino gives it a more robust flavor and the tomatoes balance that richness. It is perfect as a snack or instead of bread. It also makes perfect picnic fare and pairs well with cheese, olives, and cured meats. Baking the focaccia on a pizza stone makes the bottom crispier and crunchier, just like you’d experience in Sardinia. Yield: 4–8 servings 1/2 pound (227 g) russet potatoes, peeled and cubed (about 11/2 cups) 2 teaspoons sea salt, divided 1 cup (237 mL) warm milk 11/2 cups (188 g) all-purpose flour 1 (1/4-ounce [7-g]) packet quick-rise dry yeast 2 tablespoons plus 1/4 cup (59 mL) extra virgin olive oil, divided 1 small onion, chopped (about 3/4 cup [113 g]) 11/2 cups (240 g) quartered ripe cherry or grape tomatoes 1/2 cup (50 g) freshly grated pecorino, for sprinkling 1.

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