At Home With Indian Cookery: Over Fifty Authentic Tried and Tested Family Recipes

By Sayeeda Akhter

As a child, author Sayeeda Akhter became aware of the reputation her family had acquired for producing tasty and distinctive food dishes. The eldest daughter of her large family, she was fortunate to receive regular coaching from her mother on the principles and practice of cooking with spices. In At Home with Indian Cookery, Akhter shares a collection of recipes that came from her mother’s kitchen and evolved from successful cookery classes she developed. Perfect for both novice and expert cooks, the easy-to-follow recipes are an essential staple for young cooks learning to fend for themselves for the first time. She offers a variety of recipes, including bread, chutney, sweets, and snacks and dishes for chicken, eggs, lamb, beef, fish, prawns, rice, and vegetables. In addition, she shares an introductory section on the use of spices. From kitchen to table, At Home with Indian Cookery gives step-by-step directions to help any cook create a variety of authentic, tasty Indian foods.

• Language: English
• Publisher: Lulu Publishing Services
• Release date: Aug 8, 2017
• ISBN: 9781483472485

Book preview

At HOME with

INDIAN

COOKERY

Over Fifty Authentic Tried

and Tested Family Recipes

SAYEEDA AKHTER

Copyright © 2017 Sayeeda Akhter.

All rights reserved. No part of this book may be reproduced, stored, or transmitted by any means—whether auditory, graphic, mechanical, or electronic—without written permission of the author, except in the case of brief excerpts used in critical articles and reviews. Unauthorized reproduction of any part of this work is illegal and is punishable by law.

ISBN: 978-1-4834-7249-2 (sc)

ISBN: 978-1-4834-7248-5 (e)

Library of Congress Control Number: 2017911123

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Lulu Publishing Services rev. date: 07/25/2017

FOREWORD & ACKNOWLEDGEMENTS

Sayeeda Akhter was a much loved sister, mother, grandmother and aunt. As well as being a secondary school teacher in Chemistry, she was a talented cook. To this day, I hear from people who either visited or stayed at our home and fondly recall her amazing hospitality and mouth-watering meals. This book is a reprint of the original typewritten version from the 1980s staying as close to the original as possible. The intention is to revive the legacy of a book which has ended up in the hands of countless amateur chefs embarking on solo cooking adventures for the first time. Special thanks to my daughter, Asma, for spending many hours transferring this book to an electronic format suitable for publishing. Also to my old school friend, Victoria Russell, who proof-read the text and suggested some modifications to enhance the final version. I hope you enjoy the revised edition as much as my mum enjoyed entertaining her friends and family at our home. Zaid Akhter

Contents

Preface

Introduction

Equipment And Utensils

Spices And Flavourings

RICE RECIPES

Boiled Rice

Khitchri (Rice with Lentils)

Chicken or Lamb Biryani

Prawn Biryani

Pulao Rice

ROTI (BREAD) RECIPES

Chapatis

Naan Bread

Paratha

Poori

CHICKEN RECIPES

Chicken Kadahi

Chicken Khorma

Chicken Tandoori

Chicken or Lamb Tikka

Chicken in Yoghurt and Black Pepper

EGG RECIPES

Andae Ki Kadi (Boiled Egg Curry)

Khageena (Scrambled Eggs)

LAMB AND BEEF RECIPES

Beef or Lamb With White Turnips

Bhoona Lamb or Beef

Haleem (Lamb or Beef with Oatmeal)

Koftae (Meatball Curry)

Lamb with Okra

Mince (Ground Beef or Lamb) Curry

Mince Stuffed Tomatoes or Green Peppers

Seekh Kebab

Shami Kebab

Tula Hua Gosht (Spicey Fried Meat)

FISH AND PRAWN RECIPES

Haddock Curry

Grilled or Baked Lemon Sole Fillets

Spicy Fried Herring or Cod Steaks

Stuffed Baked Trout

Curried King Prawns

Fried Prawns

Prawns with Spring Onions

PULSE AND VEGETABLE RECIPES

Black-Eyed Beans with Aubergines

Cabbage Poreal

Courgettes (Zucchini) with Tomatoes

Dahi Ki Kadi (Yoghurt Curry with Pakora)

Spinach with Onions

Khatti Dahl (Lentils with Tamarind)

Mixed Vegetable Curry

Moong Dahl

Spicy Aubergines (Eggplant)

Tali Hui Bhindi (Fried Okra)

Vegetable Poreal

SAVOURY SNACK RECIPES

Aloo Boandae (Potato Savoury Snack)

Fish Pakora

Namkeen Seveyan (Savoury Vermicelli)

Salted Almonds or Cashew Nuts

Samosa

Moorkul (Savoury Crispy Sticks)

Uppuma (Spicy Semolina)

Vegetable Pakora

Pakora Sauce

Soondal (Whole Chick Pea Savoury Snack)

CHUTNEY AND RELISH RECIPES

Mint Chutney

Yoghurt Relish

SWEET RECIPES

Amrud Phal (Almond and Milk Fritters in Syrup)

Carrot Halva

Andae Ki Pay-O-See

Kheer

Some Suggested Combinations

PREFACE

To start with, a brief outline of my background will not be out of place.

I come from a Muslim family who had settled in South India for several generations. I mention ‘Muslim’ because, in contrast to our family, many non-Muslim families in South India are vegetarian. Even as a child, I became aware of a reputation the family had acquired for producing tasty and distinctive food dishes. Whatever else any ‘outsider’ who met us may have felt, the unqualified praise for the food consumed in our house was always certain.

As the eldest daughter of a large family I was fortunate (although it