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BOOKS > Great Indian Feasts

Great Indian Feasts
Cooking Library > Regions > Indian
Great Indian Feasts
저자/역자Mridula Baljekar
언어영어
출판사John Blake Publishing
연도2005
#인도_요리 #영국_셰프 #레스토랑
Cooking Library 2F
서가위치

현대카드 코멘트

27권의 인도 요리 책을 저술한 인도계 영국 셰프 Mridula Baljekar의 책이다. 레스토랑에서 접하기 힘든 축제 요리 등 정교한 인도 요리를 소개한다. 단순한 요리책이라기보다 각 축제별로 연관된 풍습을 함께 담았다. 인도 문화와 민속학을 들여다보는 연구서의 가치를 지닌다. Indian born, UK based chef and restauranteur Mridula Baljekar has written 27 Indian cookbooks. In Great Indian Feasts she presents dishes served at key important festivals; especially elaborate ones not likely to be found in Indian restaurants. Illustrating the customs associated with each festival, it is not just a cookbook, but a study in culture and folk lore through food.

목차

Chapter 1. Lohiri and Baisakhi

1. Spiced Mustard Greens

2. Cornmeal Bread

3. Potato Salad with Rock Salt

4. Cumin-Scented Chicken Tikka

5. Tandoori Bread

6. Tandoori Chicken

7. Savoury Yogurt Drink

8. Lamb in Mint and Fenugreek Sauce

Chapter 2. Pongal

1. Tangy Lentils with Mustard and Curry Leaves

2. Spiced Potato-filled Rice Pancakes

3. Tamarind Rice with Cashew Nuts and Coconut

4. Steamed Semolina Cakes

5. Lentil Fritters with Chilli, Ginger and Curry Leaves

6. Fragrant Basmati Rice with Mung Beans

Chapter 3. Holi

1. Mini Chick Pea Flour Crispbread

2. Masala Chicken Livers

3. Spring Chicken in Almond and Poppy Seed Sauce

4. Meatballs in Turmeric-tinged Yogurt and Cream Sauce

5. Fragrant Lamb Chops

6. Almond Chutney

7. Spice-crusted Fried Peanuts

Chapter 4. The Easter Table

1. Spiced Spring Lamb Roast

2. Cheese and Potato Rissoles with Chopped Eggs

3. Hard-boiled Eggs and Potatoes with a Chilli-turmeric Crust

4. Baked Minced Lamb with Whole Eggs

5. Beetroot Flat Bread

6. Fragrant Basmati Rice with Carrots and Garden Peas

7. Mint and Onion Flat Bread

8. Carrot and Cardamom Dessert in Chocolate Cups with Mini Easter Eggs

9. Slow-cooked Lamb Shanks

Chapter 5. Eid-Ul-Fitre

1. Lamb Biryani

2. Marinated Strips of Lamb's Liver

3. Mint and Coriander-filled Lamb Patties

4. Pilau Rice with Mini Meatballs

5. Liver in Tomato and Onion Sauce

6. Saffron Bread with Royal Cumin

7. Sliced Lamb in Creamy Cashew Nut Sauce

8. Sweet Saffron-scented Vermicelli

Chapter 6. Festivals of Goa

1. Chicken in Roasted Coconut, Poppy Seed and Peanut Sauce

2. Pork Vindaloo

3. Spicy Roast Pork

4. Stuffed Mackerel with Coconut, Garlic and Chilli

5. Prawn Cake

6. Goan Pork Pies

7. Steamed Rice Cakes

8. Mixed Meat Stew

9. Gin-laced Pork and Pig's Liver with Cinnamon and Cloves

10. Prawn Pickle

11. Hot and Spicy Chicken in Mellow Coconut Cream

12. Coconut Pancakes

13. Creamy Sago with Raspberry Coulis

Chapter 7. Durga Puja

1. Deep-fried Puffed Bread

2. Monkfish in Creamy Cashew Nut Sauce

3. Aromatic Potatoes

4. Crisp-fried Aubergine

5. Toffee-flavoured Baked Yoghurt Dessert

6. Festive Split Chick Peas with Aromatic Spices

7. Aromatic Lamb and Split Chick Pea Stew

8. Fragrant Pigeon Peas with Seasonal Vegetables

9. Cardamom-scented Chicken in Poppy Seed Sauce

Chapter 8. Onam

1. Pineapple with Coconut, Curry Leaves and Chillies

2. Rose and Saffron-scented Rice Dessert

3. Tiger Prawns in Coconut and Tamarind Sauce

4. Shredded Cabbage with Coconut

5. Mixed Vegetables in Coconut Sauce

6. Coconut Chutney

7. Fish in Ginger-Coconut Sauce with Crisp-fried Curry Leaves

8. Spiced Lentil Broth

9. Mustard and Curry Leaf-flavoured Yogurt Sauce

Chapter 9. The Diwali Delights

1. Festive Coconut-filled Pastries

2. Coconut-filled Wheat Pancakes

3. Deep-fried Milk Balls in Cardamom Syrup

4. Spice-crusted Mixed Nuts

5. Sweet Rice Flakes with Nuts

6. Rose-scented Mango Cream

7. Golden Chick Pea Flour Rounds with Cardamom and Nutmeg

8. Golden Cubes in Saffron-cream Sauce

9. Baked Wheat Squares

10. Semolina and Almond Halva

11. Spiced Dumplings in Rose-scented Cream Sauce

12. Okra in Roasted Sesame and Poppy Seed Sauce with Coconut

13. Sweet Puffed Bread

14. Spice-coated Crunchy Potato Slices

15. Cauliflower in Spice-perfumed Olive Oil

16. Dried Fruit and Nut Pilau

17. Skinless Split Mung Beans in Fenugreek-coconut Sauce

18. Coconut-coated Lentil and Cucumber Salad with Mustard and Lime

19. Cardamom-scented Basmati Rice

20. Carrot Raita Seasoned with Mustard and Cumin-scented Hot Oil

Chapter 10. Christmas

1. Canapés and Finger Foods

- Oven-roasted Pecan Nuts with Chilli and Cumin

- Spiced Chick Pea-filled Croustades

- Herbed Sweet Potato Croquettes

- Mini Venison Kebabs with Melted Chilli-Cheese

- Prawn and Smoked Haddock Koftas

- Coriander-crusted Chicken with Mango

2. First Courses

- Turkey and Guinea Fowl Kebabs

- Stuffed Crabs

- Vermicelli-coated Spinach Patties

- Spiced Avocado Pâté with Chilli-Garlic Prawns

- Smoked Salmon on Parsnip and Sweet Potato Cake

- Spinach and Potato Soup with an Aromatic Bouillon (Caldo Verde)

3. Christmas Drinks

- Pineapple Punch

- Mango Bellini

- Mango and Melon Fizz

- Lychee and Pomegranate Crush

- Cranberry Lassi

4. Christmas Main Courses

- Venison Steaks in Chilli-tomato Sauce

- Cauliflower with Cardamom-scented Quorn

- Stuffed Breasts of Chicken in Almond Sauce

- Fisherman's Pie with Coconut and Coriander Sauce

- Nine-jewelled Korma

- Roast Turkey Marinated in Spice-laced Yogurt

- Baked Minced Quorn™ with Fried Onion Purée

- Fish in Aromatic Tomato Sauce

5. Side Dishes

- Spiced Savoy Cabbage with Chestnuts

- Oven-roasted Potatoes with Mixed Peppers

- Garlic and Rosemary Naan with Truffle Oil

- Shiitake Mushrooms in Savoury Onion Sauce

- Pilau Rice with Toasted Pine Nuts

6. Christmas Chutneys

- Spiced Cranberry Chutney

- Apricot Chutney

- Rhubarb and Raisin Chutney

- Pineapple Chutney

- Apple and Mint Chutney

7. Desserts and Sweetmeats

- Brandy and Port Jelly with Exotic Fruits

- Goan Christmas Cake

- Small Coconut Cakes

- Spiced-tea Mousse with Cardamom Cream and Lychees

- Cardamom-scented Fresh

- Pomegranate Sorbet

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