In this book, the author focuses on some basic techniques used
throughout the book. Love the way, he has introduced the basic Indian ingredients
and some kitchen tips in this book.
I love the steamed yogurt pudding or you can
say steam misthi doi, it’s my favourite recipe in the entire book and definitely
tries soon for my family. Indian who resides out of Indian, feel so many difficulties
while finding right ingredient for Indian cooking, I love that he has included
the page in the end where foodies can shop the ingredient easily through retailers or online websites.
consumers are always hungry for simple, accessible recipes that deliver
authentic flavor, and The Cafe Spice Cookbook makes it easy for today’s
health-conscious home cooks to prepare light and fresh versions of classic
dishes like Chicken Tikka Masala or Shrimp and Mango Curry as well as a bounty
of vegetarian, vegan and gluten-free recipes.
Chickpea Curry with
Tomato and Curry
Milk Dumplings in
About the Author
part of the creative new generation of chefs from Asia. As a young boy, he
watched his grandmother grind fresh spices in the traditional stone mortar, and
heard the splutter of curry leaves being thrown into hot oil, and knew that
being around good food was what he wanted to do, always. Hari is known for his
simple approach to food, staying true to the core Indian values of the dishes
he creates. His inspiration, apart from his village upbringing, lies in an
ability to absorb influences from other cultures and cuisines that he has
experienced in traveling the globe. Since graduating from the Culinary
Institute of America, Hari has worked in the food industry for more than 15
years—including stints at renowned New York restaurants like Aquavit and Daniel.
His other cookbooks include Modern Indian Cooking
. Hari lives in New Jersey and appreciates everything that
cooking has brought to him.
Jack Turkel has been a professional photographer for more than
thirty-five years. From the space shuttle and mountain tops to the uniqueness
of his photographs of the everyday, his creative eye has expertly captured an
impressive list of subjects and settings. He did the photography for both My
Indian Kitchen and Easy Indian Cooking. He is now focusing
his experience on the art of food photography and styling.
Now time to reveal one recipe which I tried
from this book, love the simplicity of this recipe. Chef used red pumpkin and
masoor dal in this recipe. But I prefer yellow arhar dal instead of masoor dal
which gives nice texture and flavour to this recipe. Hari’s grandmother made
this recipe by using an Indian variety of orange pumpkin but any kind of
pumpkin or hard squash will work well. Love this healthy wealthy soup with
lovely edge of sweetness.
Time: 15 Minutes
Time: 40 Minutes
Kadhi and Dal
1 Cup split Pigeon Peas/ tur dal
150Gm Pumpkin, Peeled and Diced
4 Cup Water
1/2 Tsp. Turmeric Powder
Salt to Taste
2 Tbsp. Oil
1 Tsp. Cumin Seeds
2 Dried Red Chilies, whole
4-5 Fresh Curry Leaves
1/2 Tbsp. Ginger Paste
1 Green Chili, Chopped
1 Tomato, Diced
1/2 Tsp. Red Chili Powder
2 Tbsp. Fresh Coriander Leaves, Chopped
1/2 Lemon Juice
Wash and rinse the dal and pumpkin separately.
Boil the pumpkin, dal with water, turmeric and salt in pressure cooker till to
two three whistles. Remove the surface scum that collect on top. Keep aside.
Heat the oil in a large saucepan over medium
heat. Add the cumin seeds and sizzle them. Add the dried red chili peppers,
curry leaves, ginger and green chilies, tomatoes and red chili powder. Cook and
stir continuously. Add cooked lentil and pumpkin mixure. Mix well, adding more
water as needed. The consistency should be like a soft porridge. Adjust the salt as needed.
Add coriander leaves and lemon juice and stir
well. Serve hot with Indian flatbread.
Tags: How to prepared kaddu ki daal, Indian curry
and dals, Indian dals, chefharinayak, Thecafespicecookbook, cookbookreview, Pumpkin
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