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    Mini Indian Rice and Breads
    Mini Indian Rice and Breads
    Mini Indian Rice and Breads
    Ebook108 pages31 minutes

    Mini Indian Rice and Breads

    By Sanmugam

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    About this ebook

    India contains a wide variety of breads which reflect its cultural diversity. Indian Rice and Breads embodies the diversity of India with its wide selection of breads and rice dishes from all over the subcontinent. This cookbook has everything you need to create over 40 of the tastiest, easy to make, authentic Indian rice and bread dishes. Indian Rice and Breads features recipes for Appam, breads, chutneys, and rice. Recipes include:
    • Banana appam
    • Stuffed Idli
    • Garlic naan
    • Masala thosai
    • Date chutney
    • Peanut chutney
    • Chicken biryani
    • Navaratan pilau
    • And many more!
    Also included are unit conversion tables, dual measurements, over 30 detailed photos, and an overview of basic Indian ingredients to create authentic and appetizing Indian favorites. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
    LanguageEnglish
    PublisherPeriplus Editions
    Release dateMar 12, 2013
    ISBN9781462911080
    Mini Indian Rice and Breads

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      Book preview

      Mini Indian Rice and Breads - Sanmugam

      Basic Indian Ingredients

      Asafoetida is a pungent gum which is usually sold in powdered form. Use very small amounts—a pinch is enough. Keep well sealed when not in use.

      Atta flour is a form of whole wheat flour. It is made from durum wheat that is ground very fine, with some of the bran included. Breads made from atta flour include chapati and roti.

      Basmati rice is an Indian long–grain rice variety characterised by its thinness and fragrance. The grains stay whole and separate when cooked. Substitute long–grain Thai jasmine rice.

      Chillies are indispensable in Asian cooking. The usual red and green finger–length chillies are moderately hot. Dried chillies are usually cut in lengths and soaked in warm water to soften before use. Chilli powder, a crucial ingredient in Indian cooking, is made from ground chillies.

      Cardamom pods are highly aromatic and contain tiny black seeds. If whole pods are used, they should be removed from the food before serving. If seeds are called for, lightly smash the pods and remove the seeds, discarding the pods. Ground cardamon is sold in packets or tins.

      Bengal gram or channa dal resembles a yellow split pea but is smaller. Bengal gram is also ground to make Bengal flour. White gram is husked urad dal and is sold either with its black skin on, or husked when it is creamy white in colour.

      Coconut milk is made by mixing freshly grated coconut flesh (available from Asian markets) with water and squeezing the liquid from the mixture. Add 125 ml (½ cup) water to 3 cups of grated fresh coconut. Squeeze and strain to obtain thick coconut milk. Add 625 ml (2½ cups) water to the grated coconut and squeeze again to obtain thin coconut milk. Cans or packets of concentrated coconut milk make a good substitute; dilute according to the instructions.

      Coriander is a pungent herb and spice plant that is essential in Asian cooking. Coriander leaves, also known as cilantro or Chinese parsley, are sold in small bunches with the roots intact. They are used as a herb and a garnish. Small, round coriander seeds are slightly citrusy in fragrance and are used whole or ground in curry pastes and spice mixes.

      Cumin seeds (jeera) are pale brown and usually partnered with coriander seeds in basic spice mixes. They impart an intense, earthy flavour to foods and are often dry–roasted or flash–cooked in oil to intensify their flavour.

      Curry leaves are sold in sprigs containing 8–15 small, green leaves and are used to flavour Indian curries. There is no good substitute.

      Curry powder is a readily available blend of Indian spices, and typically contains turmeric, coriander, chillies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices.

      Garam masala is an Indian blend

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