Facebook Comments plugin. - The Curry Secret - The Curry Secret Indian Restaurant Cookery at Home By Kris Dhillon - Page 2 of - - The Curry Secret -. iVVV^VVVVVVxVVVy^ Ik^XliMA Secret hibfan Restaurant Cookery at Home T1S t >h if * mors The Curry Secret The Curry Secret Indian Restaurant Cookery at. The Curry Secret. Whenever an attempt is made to recreate your favourite restaurant curry at home, it never quite seems to taste or look as good as the dishes.

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Welcome to the Official Web Site of "The Curry Secret"™ by Kris Dhillon, everyone's favourite curry book, and her much awaited sequel, "The New Curry Secret". For those who aren't familiar with Kris Dhillon's book "The Curry Secret" the link below brings up a PDF file available to print. There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety.

The book includes some beautiful food photography and an illustrated culinary map of India, alongside ample delicious recipes such as Bombay prawn curry, Madras-style lamb curry, and Sindhi curry. Thankfully, she was encouraged to publish her recipe collection, so now we can all enjoy recreating the flavors of her childhood with our own attempts at chili paneer, and pistachio and yogurt chicken curry.

Think spicy tofu scramble for breakfast, potato quinoa patties for lunch, and a delicious Goan tempeh curry for dinner. Hingle even chucks in a few token gluten-free recipes as well as some extraordinarily good desserts, including saffron cream popsicles and fudgy coconut balls.

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One for dinner parties as well as treat-yourself midweek suppers, these recipes will surely impress. A first-generation Indian-American, Ramineni has learned about Indian food from her elders and many of her shortcuts and secret tricks have been taught to her by her mother. Eager to show her American peers that authentic and wholesome Indian cooking is much simpler than they would assume, she has put together a selection of of her favorite recipes and laid them out in in a simple and easy-to-follow format with lots of tempting pictures.

For a speedy family dinner, have a go at the fragrant chicken curry or the lamb chops with Indian spice rub. The second book from Kaushy Patel, she has her grandmother to thank for her deep-rooted love of cooking. This degree of fineness is not of particular importance for home cooking, but a restaurant chef is meticulous in this requirement and will test the ground spices between forefinger and thumb, being satisfied only when the mixture feels perfectly smooth.

This is quite a task with the amounts used for a busy restaurant, but easy enough when grinding a few tablespoons at home.

When storing the ground ingredients, use glass or plastic containers with tight fitting lids and keep in a cool dry place away from strong light.

Whole spices will keep their flavour for months when stored this way. Remember to label all your containers clearly as it is extremely difficult to tell which spice is which after they have been ground. For those of you who are new to Indian cooking, the following descriptions should be helpful when downloading the spices and herbs you will need. This is a powder made form dried green mangoes and has a unique sweet and sour taste. download small quantities and you will require relatively little of this ingredient.

Bay leaves. These will be familiar to cooks as they are used for flavouring all sorts of dishes of many different origins.

In Indian cooking we use them whole for rice dishes and grind them with other ingredients to make garam masala. Cardamoms green. Small, whitish green pods full of dark, sweetly aromatic seeds. Used in sweet and savoury dishes.

They are an important ingredient in garam masala. Chillies green.

The Curry Secret

They vary in length from about one inch to about four inches, have dark green flesh and flat, round white seeds. Generally speaking, the small chillies have a tendency to be hotter than the larger ones, so they will work out more economical.

Besides providing the heat in Indian foods, green chillies impart a special flavour not found with the dried red chillies. Store whole and unwashed in paper, and place in the salad compartment of the refrigerator. For freezing, grind in a blender or food processor with a little water and freeze in ice-cube trays. Fresh green chillies are past their best after a week or so, so this is a good idea if you cook Indian food infrequently.

Handle chillies with care as the irritant in them will cause a burning sensation on contact with skin.

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Always wash your hands before touching your face. Chillies red powder. Chilli powder adds colour to Indian curries as well as heat and flavour. Unlike other dry ingredients which are best bought whole, I recommend that you download these ready ground as chilli powder.

The reason for this is that grinding red chillies requires particular care as the fine powder will escape to irritate eyes, nose, and throat causing terrible bouts of sneezing and runny eyes. download sticks, as pieces of cinnamon are used in rice dishes. It is ground with other spices in garam masala. These are used for their flavour and aroma, whole in rice dishes and ground for garam masala. Coriander fresh green. This is easily the most wonderful, versatile, and widely used herb of all in Indian cooking, both at home and in the restaurant.

Commercially grown coriander is taller — growing to some ten inches or so — than the home grown variety and is readily available from ethnic grocers and greengrocers. The flavour and aroma of this lovely herb makes it a vital ingredient for turning a good Indian dish into an excellent one, whether stirred into a curry or sprinkled onto hot food as a garnish.

Fresh coriander will keep for a week or so if you immerse the stems in water as you would a bunch of flowers. Coriander seeds. As delicate in flavour as the plant from which they come, these seeds are small, round, and beige in colour. In the restaurant, coriander is ground and used as a spice in its own right as well as in garam masala.

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Cummin seeds. These look like caraway seeds, have quite a strong flavour, and are used in the restaurant mostly in their ground form. Cummin seeds black.

Finer and darker than regular cummin this spice is also more expensive. It is unlikely that you will find black cummin in supermarkets, so you may have to go to an Indian or Pakistani grocer. Fenugreek dry leaves.

Not to be confused with fenugreek seeds, this is a dark green leafy plant similar in height to coriander. The flavour is not as subtle as that of coriander and becomes more concentrated when the plant is dried. Known as 'methi' it is available from Asian grocers in both its fresh and dry form.

It is the dried ingredient that is used in restaurant cooking and although methi is not perhaps an essential herb for restaurant curries, it certainly add that 'extra something' so it is worth trying if you can get it. A proprietor who is also the chef aims to satisfy his customers, but also keeps his knowledge close to his heart. Almost twenty years ago, at the risk of upsetting my contemporaries, I chose to reveal all in my first book, The Curry Secret - Indian Restaurant Cookery at Home.

The Curry Secret shows you simply and precisely how to create the curries you love, in your own kitchen, using the same techniques as your favourite restaurants. I hope you enjoy it.

Includes a new recipe for the legendary Curry Sauce which smells irresistible even in the making! Since its first publication nearly twenty years ago The Curry Secret has been a bestseller.The oil must only just be hot enough to make the dough rise to the surface after a few seconds and to fry it very gently. Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.


Something I have found particularly good if you do not wish to do this, and cannot get vegetable ghee, is concentrated butter. Drain off the liquid and pat dry with kitchen paper. Take the milk off the heat and allow it to cool slightly.

Stir and leave to simmer for minutes, stirring now and again. Immediately add the lemon juice and stir until the milk appears to curdle.

Peel, wash, and grate the mooli.

DONALD from Minneapolis
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