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

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

Hardcover(Hardcover with Jacket)

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Product Details

ISBN-13: 9780804840897
Publisher: Tuttle Publishing
Publication date: 08/10/2011
Edition description: Hardcover with Jacket
Pages: 160
Sales rank: 865,979
Product dimensions: 9.10(w) x 12.10(h) x 0.60(d)

About 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.

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.

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

  • 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

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My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss 5 out of 5 based on 0 ratings. 3 reviews.
ScarletScribblings More than 1 year ago
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.
SandrasBookNook More than 1 year ago
"My Indian Kitchen" feels like an abbreviated "bible" of Indian food. It doesn't have the thickness of some of your more comprehensive tomes, but what it has is packed with goodness! I'm not talking a few yummy recipes and some pretty pictures. Techniques, ingredients, tools, spice mixes and so much more combine with delicious recipes and gorgeous photography to produce a gem for your kitchen. Tuttle has hit a home run once again with this cookbook!! I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.
Anonymous More than 1 year ago
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.