The 50 Best Indian Recipes: Tasty, fresh, and easy to make!

By Adams Media

They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Healthy College Recipes is an appetizing selection of delicious dishes that’ll make any study break great. From Classic Mac and Cheese to California French Bread Pizza, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They’re fast. They’re flavorful. And they’re right at your fingertips. The 50 Best Healthy College Recipes is an appetizing selection of delicious dishes that’ll make any study break great. From Classic Mac and Cheese to California French Bread Pizza, there’s plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

• Language: English
• Publisher: Simon & Schuster
• Release date: Oct 3, 2011
• ISBN: 9781440534225

Adams Media

At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

Book preview

The 50 Best Indian Recipes Cover

The 50 Best

Indian Recipes

Tasty, fresh, and easy to make!

Adams Media, an imprint of Simon & Schuster, Inc.

Avon, Massachusetts

Contents

Introduction

Garam Masala Seasoning (Garam Masala Powder)

Garlic-Ginger Puree (Adrak Lasan Ka Paste)

Indian Quick Cheese (Paneer)

Tandoori Seasoning (Tandoori Masala)

Chaat Seasoning (Chaat Masala)

Lamb Meatballs (Methi Ke Kofte)

Tamarind and Cumin Potatoes (Shakarkhandi Ki Chaat)

Chicken Tikka (Murgh Ka Tikka)

Semolina Pancakes with Vegetables (Rava Uthapam)

Indian Quick Cheese Cubes (Khatti Paneer Chaat)

Seasoned Potatoes with Chutney (Aloo Chaat)

Ginger Soup (Adrak Ka Shorba)

Goan-Style Shrimp Stew (Sopa de Camarao)

Tomato Soup with Coconut Milk (Tamatar Ka Shorba)

Deep-Fried Okra with Seasoned Yogurt (Bhindi Ka Raita)

Cucumber Salad (Kheera Pachadi)

Hot Potato Salad with Sesame (Til Aur Aloo Ka Salaad)

Seasoned Mustard Greens (Sarson Da Saag)

Deep-Fried Cauliflower (Lehsuni Gobi Manchurian)

Chicken Manchurian (Murgh Manchurian)

Chicken Tikka Masala (Murgh Tikka Masala)

Green Curry Chicken (Murgh Hariyali)

Spicy and Smooth Chicken Kebab (Murgh Malai Kebab)

Red Chile Coconut Chicken (Mangalorian Murgh Gassi)

Classic Lamb Vindaloo (Gosht Ka Vindaloo)

Lamb Curry with Cinnamon and Spinach (Saag Gosht)

Minced Pea and Meat Curry (Kheema Mattar)

Lamb Chops with Cumin and Ginger (Adraki Chaampe)

Pork Bafat (Pork Bafat)

Shallow-Fried Fish with Spices (Tali Macchi)

Jalfrezi Shrimp (Jhinga Jalfrezi)

Mustard Scallops (Mirchi Wale Scallops)

Tamarind Fish Curry (Imli Wale Macchi)

Fofos (Fofos)

Traditional Basmati Rice (Chawal)

Lemon Basmati Rice (Nimbu Wale Chawal)

Classic Eggplant and Rice (Vangi Bhaat)

Chickpea Curry (Pindi Chane)

Spiced Red Lentils (Masoor Ki Dal)

Yogurt Green Curry with Asafetida (Hariyali Kadhi)

Naan (Saada Naan)

Minced Pea and Meat Curry Bread (Kheema Ka Paratha)

Fried Puffed Bread (Puri)

Tamarind Chutney (Imli Ki Chutney)

Ginger Chutney with Fenugreek (Allam Pachadi)

Eggplant Chutney (Bhune Baigan Ki Chutney)

Mango Cheesecake with Paneer (Aam Ka Cake)

Indian Sweet Bread (Meeti Roti)

Almond Quick Pudding (Badam Ki Kheer)

Cardamom Flavored Cookies (Eliachi Ke Biscut)

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Copyright Page

Introduction

A country of more than 1 billion people, India is as diverse as it gets, and so is its cuisine! Vast geography, invading cultures, and regional differences have all left their mark over time. What holds this diverse cuisine together, however, are the aromatic and flavorful spices common to all Indian cuisine. The real art of Indian cooking is in blending these spices and tastes — sweet, sour, salty, spicy, bitter, and astringent — so that they are in perfect harmony in each dish.

In addition to the variety of tastes present in Indian cooking, the diverse landscape provides a variety of fruits, vegetables, and meats that influence the local cooking of each region. Northern Indian cooking is rich in meats, nuts, and amazing breads. The cuisine of western India is simpler, focusing on rice and lentils. The eastern coastline is blessed with abundant seafood, which is reflected in the cuisine of the region. Southern India is famous for its legendary pickles and chutneys, and its healthy, varied vegetarian options.

In this book, we’ve collected fifty of the best Indian recipes that are representative of each of these cultures and regions to try in your home. Some recipes are classics that you can find in any Indian restaurant — and some are more obscure, and will give your palate a pleasant surprise with bold combinations of spices and flavors. If this is your first experience with Indian food, you may find yourself quickly becoming a fan, and if you’re a seasoned eater, you may just find a new favorite! These full-flavored recipes are abundant in fruits and vegetables, and will leave you satisfied