My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss

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Overview

In My Indian Kitchen, author and chef Hari Nayak shares the secrets of his family's style of southern Indian cooking as well as favorite dishes from other parts of the huge Indian subcontinent—secrets that he learned from his mother and aunts, neighbors, local street vendors and countless friends. It is full of hunger-inducing recipes and simple tips that will allow even the novice cook to succeed at unlocking the "hidden magic" of Indian cooking.

With the recipes in this book, ...

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My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss

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Overview

In My Indian Kitchen, author and chef Hari Nayak shares the secrets of his family's style of southern Indian cooking as well as favorite dishes from other parts of the huge Indian subcontinent—secrets that he learned from his mother and aunts, neighbors, local street vendors and countless friends. It is full of hunger-inducing recipes and simple tips that will allow even the novice cook to succeed at unlocking the "hidden magic" of Indian cooking.

With the recipes in this book, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved. Having lived in the West for many years, Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and timesaving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.

Recipes include:

  • Cucumber and Yogurt Raita
  • Spicy Paneer Cheese Kebabs
  • Red Kidney Bean Curry
  • Street-Style Grilled Corn on the Cob
  • Fish Tikka
  • Chicken Tikka Masala
  • Spicy and Fragrant Lamb Curry
  • Baked Garlic Naan
  • Creamy Rice Pudding
Read More Show Less

Editorial Reviews

From the Publisher
"A tasty straight-forward guide to regional Indian cooking."—Padma Lakshmi, author, actress, model and host of the Emmy award winning show Top Chef USA

"I adore spices. In Asia, I love visiting spice markets and it's no surprise that I am a great fan of Indian cooking. Its intricate blending of spices is absolutely fascinating and delightful. Thanks to Chef Nayak, my understanding of Indian flavors and cooking techniques have broadened, and with that, my appreciation for the cuisine. My Indian Kitchen is now in my kitchen, as it should be in yours."—Martin Yan, TV show host and cookbook author of Yan Can Cook

"This book feels close to home and heart. It oozes the awesome flavors of India in a real sense—true to its cuisine and honest in its approach."—Atul Kochar, Indian chef, author and TV presenter

"My Indian Kitchen is the best way for an ambitious home cook to express his true love for Indian cooking. This book is filled with dishes and delicacies that are a feast for both the eyes and the palate. Make room for My Indian Kitchen on your book shelf!"—Sanjeev Kapoor, chef, author and TV host

"To get in touch with distinct Indian flavors, grab a copy of Chef Hari Nayak's newest cookbook, My Indian Kitchen. Prepare yourself for an awesome and pleasurable experience in your own kitchen."—FriendsEat.com

"A fantastic cookbook for both novices and advanced cooks that I would wholeheartedly recommend. Is this book a keeper? Hell, yeah. It's totally worth the space on my shelf. Get it. Use it. Die Happy."—Jugalbandi.info

"My Indian Kitchen offers authentic and accessible dishes that can be prepared without tears (get someone else to peel the onions). A gift-quality book with which you will not want to part."—MostlyAsianFood.com

"Those who love collecting cookbooks, this book definitely deserves a place in your book shelf. It also makes for a great gift to cooking enthusiasts. Go for it."—VegetablePlatter.com

"Having never cooked Indian food from scratch before, I was a little intimidated. With a 2 year old and a newborn, I didn't need complicated—I needed easy. Hari suggested I try his Chicken Curry in a Hurry. He said it was an easy, fool proof recipe. I was amazed at how fast this meal came together."—WeeklyBite.com

"Growing up in a rural town in southwest India near the sea, the author, restaurateur and chef shares the secrets of his family's own style of southern Indian cooking that includes meats and seafood one doesn't usually associate with Indian food. The chef also includes the usual favorites such as his famous melt-in-your-mouth CafT Spice Chicken Tikka Masala found at Whole Foods hot bars nationwide."—Hozpitality.com

"My Indian Kitchen is very visual, with step-by-step procedures and more than 200 photos. Traditional techniques are featured, as well as methods for grilling meats, barbecuing, and dryroasting spices in a skillet before grinding them."—The Sentinel

"Rich with flavor, Indian food is a tongue-tantalizing cuisine that has many inherently vegan recipes as well as recipes that can be adapted to a vegan diet."—SheKnows.com

"My newfound love of Indian food led me to My Indian Kitchen by Hari Nayak, which is one of the nicest cookbooks I have ever laid eyes on. The cover is gorgeous and layered with deep navy hues and a sudden contrast of yellow rice as the centerpiece. The left side displays several beautifully photographed spices, which I can only assume are commonly used in Indian cuisine. It's a solid and large hardcover book. So, in a nutshell, I'm impressed."—Lisa Ekus Group

"On dog days, you have to cook something quickly on the grill, in a skillet, or whatever you do when you want a quick blast of heat and then nothing. And then make raita, the cooling Indian dish of yogurt and finely chopped vegetables. This one, from the smart looking and enticing new My Indian Kitchen, by former chef and food consultant Hari Nayak, is a particularly good version."—The Boston Globe

From the Publisher
"A tasty straight-forward guide to regional Indian cooking."—Padma Lakshmi, author, actress, model and host of the Emmy award winning show Top Chef USA

"I adore spices. In Asia, I love visiting spice markets and it's no surprise that I am a great fan of Indian cooking. Its intricate blending of spices is absolutely fascinating and delightful. Thanks to Chef Nayak, my understanding of Indian flavors and cooking techniques have broadened, and with that, my appreciation for the cuisine. My Indian Kitchen is now in my kitchen, as it should be in yours."—Martin Yan, TV show host and cookbook author of Yan Can Cook

"This book feels close to home and heart. It oozes the awesome flavors of India in a real sense—true to its cuisine and honest in its approach."—Atul Kochar, Indian chef, author and TV presenter

"My Indian Kitchen is the best way for an ambitious home cook to express his true love for Indian cooking. This book is filled with dishes and delicacies that are a feast for both the eyes and the palate. Make room for My Indian Kitchen on your book shelf!"—Sanjeev Kapoor, chef, author and TV host

"To get in touch with distinct Indian flavors, grab a copy of Chef Hari Nayak's newest cookbook, My Indian Kitchen. Prepare yourself for an awesome and pleasurable experience in your own kitchen."—FriendsEat.com

"A fantastic cookbook for both novices and advanced cooks that I would wholeheartedly recommend. Is this book a keeper? Hell, yeah. It's totally worth the space on my shelf. Get it. Use it. Die Happy."—Jugalbandi.info

"My Indian Kitchen offers authentic and accessible dishes that can be prepared without tears (get someone else to peel the onions). A gift-quality book with which you will not want to part."—MostlyAsianFood.com

"Those who love collecting cookbooks, this book definitely deserves a place in your book shelf. It also makes for a great gift to cooking enthusiasts. Go for it."—VegetablePlatter.com

"Having never cooked Indian food from scratch before, I was a little intimidated. With a 2 year old and a newborn, I didn't need complicated—I needed easy. Hari suggested I try his Chicken Curry in a Hurry. He said it was an easy, fool proof recipe. I was amazed at how fast this meal came together."—WeeklyBite.com

"Growing up in a rural town in southwest India near the sea, the author, restaurateur and chef shares the secrets of his family's own style of southern Indian cooking that includes meats and seafood one doesn't usually associate with Indian food. The chef also includes the usual favorites such as his famous melt-in-your-mouth CafT Spice Chicken Tikka Masala found at Whole Foods hot bars nationwide."—Hozpitality.com

"My Indian Kitchen is very visual, with step-by-step procedures and more than 200 photos. Traditional techniques are featured, as well as methods for grilling meats, barbecuing, and dryroasting spices in a skillet before grinding them."—The Sentinel

"Rich with flavor, Indian food is a tongue-tantalizing cuisine that has many inherently vegan recipes as well as recipes that can be adapted to a vegan diet."—SheKnows.com

"My newfound love of Indian food led me to My Indian Kitchen by Hari Nayak, which is one of the nicest cookbooks I have ever laid eyes on. The cover is gorgeous and layered with deep navy hues and a sudden contrast of yellow rice as the centerpiece. The left side displays several beautifully photographed spices, which I can only assume are commonly used in Indian cuisine. It's a solid and large hardcover book. So, in a nutshell, I'm impressed."—Lisa Ekus Group

"On dog days, you have to cook something quickly on the grill, in a skillet, or whatever you do when you want a quick blast of heat and then nothing. And then make raita, the cooling Indian dish of yogurt and finely chopped vegetables. This one, from the smart looking and enticing new My Indian Kitchen, by former chef and food consultant Hari Nayak, is a particularly good version."—The Boston Globe

Read More Show Less

Product Details

  • ISBN-13: 9780804840897
  • Publisher: Tuttle Publishing
  • Publication date: 8/10/2011
  • Edition description: Hardcover with Jacket
  • Pages: 160
  • Sales rank: 948,499
  • Product dimensions: 9.10 (w) x 12.10 (h) x 0.60 (d)

Meet the Author

Hari Nayak is part of the creative new generation of chefs from Asia and is known for his simple approach to food and staying true to the core Indian values of the dishes he creates. Hari graduated from the Culinary Institute of America and has worked in the food industry for the past 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. He now runs his own consultancy business called Gourmet Gurus. His first cookbook, Modern Indian Cooking was named "best of the season" for 2007 by the LA Times. Hari lives in New Jersey. HariNayak.com.

Jack Turkel has been a professional photographer for more than thirty-five years. His creative eye has expertly captured an impressive list of subjects and settings. He is now focusing his experience on the art of food photography and styling. JackJayDigital.com

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Table of Contents

Table of Contents
Memories From My Indian Kitchen
Indian Food is More Than Just Curry
Pairing Wines with Indian Food
A Few Simple Techniques
Some Helpful Tools
Introduction to Indian Ingredients
Chapter 1
Indian Spice Mixes

  • Indian Five Spice Mix


  • Ginger-Garlic Paste

  • Red Masala Paste

  • Indian Grilling and Roasting Rub

  • Aromatic Spice Mix

  • Vindaloo Curry Paste

  • Dhaba Spice

  • Green Chili Masala

  • Home-Style Garam Masala

  • Chaat Masala

Chapter 2
Chutneys and Accompaniments


  • Plum-Tomato Chutney with Mustard Seeds

  • Garlic and Peanut Chutney

  • Mint Chutney

  • South Indian Coconut Chutney

  • Sweet Mango Chutney

  • Spicy Apricot Chutney

  • Cucumber and Onion Chaat

  • Spiced Garlic

  • Avocado and Roasted Cumin Raita

  • Cucumber and Yogurt Raita

  • Pineapple and Beet Raita

  • Carrot Yogurt Slaw

  • Green Mango Pickle

Chapter 3
Appetizers


  • Shrimp Bruschetta

  • Crispy Masala Fish Fingers

  • Crunchy Potato and Corn Croquettes

  • Spicy Paneer Cheese Kebabs

  • Spiced Meatballs

  • Smoky Eggplant Dip

  • Masala Pappadums

  • Pomegranate and Mint Potato Salad Shrimp and Apple Salad

  • Samosas Three Ways

  • Split Pea Fritters

  • Potato and Onion Fritters

  • Moong Dal and Cucumber Salad Fruit Chaat

Chapter 4
Soups and Dals


  • Broccoli Soup with Walnuts

  • Spinach Soup

  • Fiery South Indian Tomato Soup

  • Indian-Style Lentil Soup

  • Northern Chickpea Curry

  • Spicy Urad Beans

  • Yellow Mung Beans with Spinach

  • Black-Eyed Peas with Mushrooms

  • Spicy Mixed Beans and Lentils

  • Delicious Everyday Dal

  • Red Kidney Bean Curry

Chapter 5
Vegetables and Cheese Dishes


  • Hyderabadi Mixed Vegetables

  • Street-Style Grilled Corn on the Cob

  • Stir-fried Vegetables with Yogurt

  • Bengali Potatoes with Spices

  • Spicy Coconut Green Beans

  • Paneer Cheese

  • Smoky Fire-Roasted Eggplant

  • Pumpkin with Coconut

  • Mushrooms and Corn in a Spicy Curry

  • Cauliflower with Ginger and Cumin

  • Stir-Fried Okra

  • Pureed Spinach with Cheese Balls

  • Zucchini with Lentils and Roasted Garlic

  • Stir-Fried Paneer Cheese with Bell Peppers

  • Mangalore Spiced Potatoes

Chapter 6
Fish and Seafood


  • Fish Tikka

  • Salmon Kebabs

  • Masala-Baked Red Snapper

  • Masala-Crusted Tilapia

  • Malabar Crab Curry

  • Tandoori Skewered Shrimp

  • Stir-Fried Telicherry Mussels

  • Spicy Scallops with Grilled Pineapple Chutney

  • Goan-Style Squid

  • Chili Shrimp with Curry Leaves and Coconut

  • Stir-Fried Shrimp

  • Five Spice Blackened Salmon

  • Mangalore Fish Curry

Chapter 7
Poultry and Meat


  • Pepper Chicken

  • Lemon and Saffron Chicken Kebabs

  • Chicken Curry in a Curry

  • Coconut Chicken Curry

  • Chicken Tikka Masala

  • Tandoori Chicken

  • Madras Chicken

  • Traditional Lamb Curry

  • Kerala Coconut Beef

  • Spicy Lamb Burgers

  • Marinated Roast Leg of Lamb

  • Spicy and Fragrant Lamb Curry

  • Pork Tenderloin with Mango Salad

  • Pork Vindaloo

  • Masala Lamb Chops

Chapter 8
Bread and Rice


  • Plain Basmati Rice

  • Coconut Shrimp Biriyani

  • Fragrant Lamb Biriyani

  • Black-Eyed Peas and Rice

  • Saffron Chicken Biriyani

  • Lemon Rice with Peanuts

  • Indian Fried Rice

  • Tamarind Rice

  • Basmati Rice with Whole Spices

  • Mint Rice with Potatoes and Toasted Cumin

  • Baked Garlic Naan

  • Whole-Wheat Griddle Breads

  • Fried Puffed Bread

  • Flaky Paratha Breads Stuffed with Potatoes

Chapter 9
Desserts and Drinks


  • Watermelon Mint Ice

  • Sweet Mangoes in a Creamy Custard

  • Sweetened Yogurt with Saffron and Pistachios

  • Pistachio Mango Ice Cream

  • Pistachio Biscotti

  • Chai Creme Brulee

  • Almond Butter Cookies

  • Creamy Rice Pudding

  • Mumbai Fruit Punch

  • Mint Lime Cooler

  • Sweet Mango Yogurt Lassi

  • Ginger Cardamom Chai

  • Indian Lemonade

Shopping Guide
Acknowledgments
Index

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted June 14, 2011

    Practical, delicious, yet exotic Indian recipes with a contemporary twist!

    While having lived in America for a few years before I moved back to India, I have often had my colleagues and friends make statements like,"No other cuisine frightens me more in the kitchen than Indian food. Don't get me wrong, I love eating it, but preparing it from scratch is a whole other thing! So, I've been putting off the idea of cooking Indian food at home forever..." This book is a boon to all similar-thinking novice chefs, homemakers and anyone else who loves to cook. The recipes in this book are made simple, yet carry the exotic anecdote that is often associated with Indian cooking. Hari Nayak has his own indigenous way of making sure that there is no compromise on taste and flavours, even when he is substituting Indian exotic ingredients with produce locally found in America. This is not an ordinary book, you will see. Not only does the book contain great recipes, it also contains simple techniques and trivial tricks and tips with which conjuring up a delicious Indian menu will be easy as a breeze. It is an exhilarating read which really showcases the diversity of Indian cuisine, various elements and seasons that catalyse certain dishes that we make. The ornamental motives embedded in the layout, and the spectacular food-photography in this book, makes it a visual appeal. I also like the fact, that each recipe has a small history to it, making it all the more personal and offering you sort of a peek into the chef's mind, while he was probably putting the book together. The steps in each recipe are comforting, re-assuring and easy-to-follow. Still, it is so comprehensive, it probably is, the only Indian cookbook (even though I stay in India!) I'll ever need.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 19, 2013

    Great Recipe Book That Really Works! So far I have tried five o

    Great Recipe Book That Really Works!

    So far I have tried five of the recipes in this book, which all turned out well.  
    It was really "without fear or fuss" as the title says.  The author definitely knows how to omit the hard-to-obtain 
    ingredients without losing authentic flavor.  This book is a boon to me, all the more because I have been 
    frustrated by another Indian cook book " The Great Curries of India" by Camellia Pamjabi.  Her recipes somehow 
    did not work for me - I never seemed to be able to make what the picture shows no matter how closely I followed
    them.  I am very happy I bought Mr. Nayak's book and gave Indian cooking another try.

    Was this review helpful? Yes  No   Report this review
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