Regional Indian Cooking

Regional Indian Cooking celebrates the food of the five main regions of India, each with their own distinctive geography and lifestyle. Keeping to a philosophy of balance and the ancient principles of Ayurveda, Ajoy Joshi makes it easy for cooks of all abilities to create the perfect dish using fresh ingredients and spices. Each recipe is presented in simple steps with helpful suggestions for delicious meat or vegetarian menus serving up to eight.

Ajoy Joshi began his career at the prestigious Taj Group of Hotels, where he orchestrated the opening of the now famous Karavali Restaurant. He lives in Sydney, Australia.

Alison Roberts has been a food editor, writer, and recipe developer for over 10 years. She currently lives in Sydney, Australia with her family.

Introduction	p. 8
Ingredients and Spices	p. 22
Step-by-step Techniques	p. 28
Step-by-step Nilgiri's garam masala	p. 28
Step-by-step cooking onions	p. 29
Spice Mixes	p. 30
North - Vari masala	p. 30
South - Coondapour masala	p. 30
East - Panch phoron	p. 31
West - Balchao masala	p. 31
Central - Salan masala	p. 31
North India	p. 32
Starters	p. 34
Fried chicken	p. 34
Spiced lamb kebabs	p. 36
Lamb kebabs with onion salad	p. 37
Main Dishes	p. 38
Chicken with apricots	p. 38
Chicken with spinach	p. 40
Chicken Dhaniwal	p. 41
Kashmiri lamb korma	p. 42
Lamb with saffron and almonds	p. 44
Lamb with spinach	p. 45
Spicy fish	p. 46
Kashmiri fish curry	p. 48
Tandoori shrimp	p. 49
Spiced spinach	p. 50
Cauliflower in spicy yogurt	p. 52
Home-style mixed vegetables	p. 53
Punjabi black-eyed peas	p. 55
Accompaniments	p. 56
Spring greens	p. 56
Tomato, onion and cucumber relish	p. 56
Eggplant with apple	p. 57
Desserts	p. 58
Warm apple pudding	p. 58
Pumpkin halwa	p. 59
South India	p. 60
Starters	p. 62
Chicken with coconut	p. 62
Lamb with green masala	p. 64
Dry-fried shellfish	p. 65
Main Dishes	p. 66
Chicken biryani	p. 66
Chicken, Mangalore style	p. 68
Pepper and garlic chicken	p. 69
Fennel and chili lamb	p. 70
Ginger lamb curry	p. 71
Meatball curry	p. 73
Fish in tamarind and coondapour masala	p. 74
Fish in mustard-and-tamarind tomato sauce	p. 75
Crab curry	p. 77
Vegetable stew	p. 78
Stuffed eggplant	p. 80
Coconut and mustard lentils	p. 81
Fried potatoes with dill	p. 83
Accompaniments	p. 84
Sweet mango pickle	p. 84
Tomato salad	p. 84
Coconut rice	p. 85
Rice pancakes	p. 85
Desserts	p. 86
Rice pudding with saffron and cardamom	p. 86
Semolina pudding	p. 87
East India	p. 88
Starters	p. 90
Curried shrimp	p. 90
Lamb chops with tamarind	p. 92
Andhra fish fry	p. 93
Main Dishes	p. 94
Chicken with curry leaves	p. 94
Chicken with tomatoes	p. 96
Chicken in coconut sauce	p. 97
Bengali-style lamb with coconut	p. 98
Spiced fried lamb	p. 100
Home-style lamb, liver and kidney	p. 101
Fish in mustard oil with five spices	p. 102
Shrimp with spinach	p. 104
Fried fish with tomatoes	p. 105
Andhra-style cucumber dal	p. 106
Mixed-vegetable stew	p. 108
Mixed vegetables, Bengali style	p. 109
Spicy fried okra	p. 111
Accompaniments	p. 112
Chickpea chutney	p. 112
Mango pickle, Andhra Pradesh style	p. 112
Fava beans in tamarind sauce	p. 113
Home-style okra pickle	p. 113
Desserts	p. 114
Mango and pistachio ice cream	p. 114
Cottage cheese dumplings in rose water and saffron syrup	p. 115
West India	p. 116
Starters	p. 118
Onion pakoras	p. 118
Spiced fish	p. 120
Spiced lamb chops	p. 121
Main Dishes	p. 122
Chicken with cinnamon and coconut	p. 122
Chicken with cauliflower	p. 124
Sour-hot chicken curry	p. 125
Goan-style lamb	p. 126
Lamb pulao	p. 127
Beef assado	p. 129
Shrimp balchao	p. 130
Yellow fish curry	p. 132
Sweet, sour and hot crab	p. 133
Spiced hard-boiled eggs	p. 134
Chutney potatoes	p. 136
Red lentil dal	p. 137
Eggplant with coconut	p. 139
Accompaniments	p. 140
Carrot and roast peanut relish	p. 140
Mango chutney	p. 140
Steamed basmati rice	p. 141
Home-style bread	p. 141
Desserts	p. 142
Stuffed bananas	p. 142
Saffron-flavored sweetened yogurt	p. 143
Central India	p. 144
Starters	p. 146
Dry-roasted lamb	p. 146
Home-style chicken kebabs	p. 148
Panfried marinated fish	p. 149
Main Dishes	p. 150
Hyderabadi-style chicken korma with saffron	p. 150
Chicken khurma with tomatoes and coconut	p. 152
Chicken in green herbs	p. 153
Home-style meat broth	p. 154
Lamb kebabs	p. 156
Lamb and chickpeas	p. 157
Hyderabadi-style fish stew	p. 158
Sweet-and-sour fish	p. 160
Shrimp pulao, Deccan style	p. 161
Rich tomatoes with cashew nuts	p. 162
Sweet-and-sour lentils	p. 164
Banana chilies in sesame sauce	p. 165
Chickpea dumplings in yogurt sauce	p. 167
Accompaniments	p. 168
Onion raita	p. 168
Sesame seed chutney	p. 168
Tomato pickle	p. 169
Garlic and red chili chutney	p. 169
Desserts	p. 170
Bread and butter pudding	p. 170
Whole-wheat halwa	p. 171
Index	p. 172
Guide to Weights and Measures	p. 176
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Regional Indian Cooking

Summary

Author Biography

Table of Contents

Supplemental Materials