The Café Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals (32 page)

Though a westerner, Tuttle was hugely instrumental in bringing a knowledge of Japan and Asia to a world hungry for information about the East. By the time of his death in 1993, he had published over 6,000 books on Asian culture, history and art—a legacy honored by Emperor Hirohito in 1983 with the “Order of the Sacred Treasure,” the highest honor Japan can bestow upon a non-Japanese.

The Tuttle company today maintains an active backlist of some 1,500 titles, many of which have been continuously in print since the 1950s and 1960s—a great testament to Charles Tuttle’s skill as a publisher. More than 60 years after its founding, Tuttle Publishing is more active today than at any time in its history, still inspired by Charles Tuttle’s core mission—to publish fine books to span the East and West and provide a greater understanding of each.

Table of Contents

Contents

The Café Spice Story

A Few Simple Techniques

Some Helpful Tools and Tips

An Introduction to Indian Ingredients

CHAPTER 1 THE BASICS

Café Spice Garam Masala

Chaat Masala

Ginger-Garlic Paste

Indian Curry Basics and Tips

CHAPTER 2 CHUTNEYS AND ACCOMPANIMENTS

Spiced Pear Chutney

Mint Chutney

Tamarind Chutney

Peanut and Garlic Chutney

Spinach and Tomato Raita

Green Pea Relish

Lentil and Sprout Relish

Pumpkin Pickle

South Indian Cabbage Slaw

CHAPTER 3 STARTERS AND SALADS

Veggie Sloppy Joe

Goan Fish Cakes

Vegetable Wrap

Stuffed Lamb Fritters

Crab and Coconut Salad

Shrimp Stuffed Pappadum

Chopped Vegetable Salad

Sweet Potato and Sprout Salad

Chickpea, Mango, and Watercress Salad

Potato and Pea Samosas

CHAPTER 4 SOUPS AND DALS

Green Pea Soup

Red Kidney Bean Dal

Lentil and Spinach Soup

Cauliflower and Curry Soup

Chickpea Curry with Sweet Potato

South Indian Lentils and Vegetables

Buttery Black Lentils

Black-Eyed Pea Curry

Homestyle Dal with Pumpkin

CHAPTER 5 VEGETABLES AND CHEESE

Pan-Roasted Sweet Potatoes with Coconut

Fresh Pineapple Curry

Kerala-Style Mixed Vegetable Curry

Spicy Long Beans and Potato Stir-Fry

Scrambled Paneer with Chilies

Baby Corn and Green Beans

Smoky Fire-Roasted Eggplant

Okra Masala

Stir-Fried Spinach and Red Chard

Paneer Cheese

Paneer with Creamed Spinach

CHAPTER 6 FISH AND SEAFOOD

Bombay Green Fish

Spiced Crab Cakes

Shrimp and Mango Curry

Grilled Tandoori Fish

Scallops with Coconut and Ginger Curry

Lobster Kadhai

Bengali Fish Curry

Goan-Style Mackerel

Pan-Fried Crispy Fish

Pan-Fried Snapper

CHAPTER 7 POULTRY AND MEAT

Kerala-Style Chicken Stew

Omelet Curry

Mom’s Chicken Curry

Chicken Tikka Masala

Tandoori Spiced Roasted Chicken

Curried Chicken Meatball

Easy Lamb Curry

Lamb and Spinach

Lamb Shank Korma

Dried Bombay Beef

Pork Vindaloo

CHAPTER 8 BREADS, RICE AND GRAINS

Coconut Rice

Lemon Rice with Peanuts

Tomato and Curry Leaf Quinoa

Wild Mushroom and Spinach Rice

Brown Basmati Rice

Simple Rice Pilaf

Naan Bread

Whole Wheat Griddle Bread

Semolina and Whole Wheat Dosai with Spiced Potatoes

Fried Puffed Bread

CHAPTER 9 DESSERTS AND DRINKS

Creamy Rice Pudding

Milk Dumplings in Saffron Syrup

Coconut Fudge

Chilled Mango Cooler

Lassi

Carrot Pudding with Nuts

Steamed Yogurt Pudding

Tender Coconut Cooler

Tamarind Cooler

The Perfect Chai

Shopping Guide

Index

Acknowledgments

Copyright