Easy Indian Cooking- 100 Most Popular Indian Non-Vegetarian Dishes

By BHASKAR BORA

Discover the Flavors of India: Easy Indian Cooking- 100 Most Popular Indian Non-Vegetarian Dishes

Dive into the rich and diverse culinary traditions of India with " Easy Indian Cooking- 100 Most Popular Indian Non-Vegetarian Dishes." Authored by Bhaskar Bora, this cookbook is your ultimate guide to mastering the art of Indian cooking right in your own kitchen.

From mouth-watering starters to sumptuous main courses, savoury sides, fragrant rice dishes, and exquisite special occasion meals, this book offers a curated collection of recipes that celebrate the flavours and aromas of Indian cuisine.

Key Features:

- Authentic Recipes: Discover 100 traditional and regional non-vegetarian dishes, including Chicken Biryani, Mutton Rogan Josh, Fish Curry, Prawn Malai Curry, and more.

- Step-by-Step Instructions: Easy-to-follow recipes with detailed steps, ensuring perfect results every time.

- Essential Ingredients: Learn about the spices and ingredients that give Indian cuisine its unique character.

- Cultural Insights: Each recipe is accompanied by a brief history and cultural significance, enriching your culinary journey.

- Nutritional Information: Calorie counts provided for each dish, helping you make informed dietary choices.

- Affordable Cooking: Enjoy delicious meals with cost-effective recipes that won't break the bank.

Whether you are a novice cook or a seasoned chef, this cookbook is designed to make Indian cooking accessible and enjoyable. Impress your family and friends with delectable dishes that showcase the best of Indian non-vegetarian cuisine.

Unlock the secrets of Indian cooking and transform your kitchen into a flavourful paradise. Grab your copy of " Easy Indian Cooking- 100 Most Popular Indian Non-Vegetarian Dishes." by Bhaskar Bora today and embark on a culinary adventure like no other!

• Language: English
• Publisher: BHASKAR BORA
• Release date: Jun 20, 2024
• ISBN: 9798227054319

BHASKAR BORA

We cannot control what the universe throws at us but how we react to those curve balls defines who we are and what we make out of our lives. Just when life seemed rosy and the sun was shining, he sustained a severe spinal cord injury in July 2019 following an operation, which left him with paralysis of both legs, a non-functioning right hand and a long stay in the hospital, eventually leading to a forced medical retirement from his medical career and a wheelchair in place of a sports car. He had to undergo multiple operations but is now permanently disabled. Two months after his injury he was also diagnosed with cancer of the Thyroid for which he needed further operations. Poorer financially but richer in life experiences, he is now a voice for the disabled. He wrote his first book 'The Second Chance in Life' as an honest reflection of his life experiences to motivate people that every adversity can still be turned into an opportunity. That it is important to be filled with gratitude and appreciation for all the things that we take for granted. He also blogs on his websites www.drbhaskarbora.com & www.thesecondchanceinlife.com In his own words, he says "The sun was shining on my life, everything looked rosy. Money was plenty and worries scarce. I had a dream career, a beautiful family, the blessings of my parents and the love of my friends What more could I ask for? When things go well in life, you assume you are in control. I thought so too. But when faced with unprecedented situations and overwhelming emotions, it is important to maintain trust in yourself and keep moving forward. When storms come, an eagle flies higher in order to rise above the turbulence, while a mouse hides in a corner. I had to become that eagle and soar higher, not be cornered and crushed in the storm of life. Believing in myself was the only way. Maybe this was a lesson. Maybe this was a lesson to find a bigger purpose and achieve a bigger dream. Miracles, big and small, happen every day but often we are not receptive enough to understand and appreciate them. My books are a testament to all the different things that I have learned and experienced and now want to share with my readers honestly and practically. Join me in this journey."

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Easy Indian Cooking

100 Most Popular Indian Non-Vegetarian Dishes

Bhaskar Bora

Table of Contents

Introduction

- Welcome Note

- How to Use This Cookbook

- Essential Indian Spices and Ingredients

- Kitchen Tools and Tips

- Glossary of Terms

Chapter 1: Starters

1. Chicken Pakora

2. Fish Amritsari

3. Mutton Seekh Kebab

4. Egg Keema Rolls

5. Prawn Koliwada

6. Chicken Reshmi Kebab

7. Fish Tikka

8. Lamb Shammi Kebab

9. Crab Claws Fry

10. Duck Spring Rolls

11. Chicken 65

12. Mutton Galouti Kebab

13. Fish Cutlets

14. Prawn Cocktail

15. Tandoori Quail

Chapter 2: Main Courses

1. Butter Chicken (Murgh Makhani)

2. Rogan Josh

3. Goan Fish Curry

4. Chicken Vindaloo

5. Egg Curry

6. Lamb Korma

7. Prawn Malai Curry

8. Mutton Biryani

9. Fish Moilee

10. Chicken Chettinad

11. Hyderabadi Dum Biryani

12. Chicken Korma

13. Prawn Pulao

14. Mutton Saagwala

15. Fish Tikka Masala

16. Chicken Madras

17. Mutton Do Pyaza

18. Egg Bhuna

19. Fish Curry with Mustard

20. Chicken Xacuti

21. Keema Matar

22. Fish Korma

23. Chicken Jalfrezi

24. Lamb Rogan Josh

25. Fish Amritsari

26. Chicken Bharta

27. Lamb Vindaloo

28. Fish Curry with Coconut Milk

29. Mutton Curry

30. Chicken Dhansak

31. Chicken Bhuna

32. Mutton Pepper Fry

33. Fish Curry with Tamarind

34. Chicken Tikka Masala

35. Lamb Shank Curry

36. Prawn Balchao

37. Chicken Pathia

38. Mutton Rezala

39. Fish Molee

40. Chicken Pulao

Chapter 3: Sides

1. Bhuna Kaleji (Spicy Liver Fry)

2. Chettinad Pepper Chicken

3. Prawn Sukka

4. Egg Poriyal

5. Keema Aloo (Minced Meat and Potato)

6. Fish Paturi

7. Mutton Cutlets

8. Chicken 65

9. Prawn Masala Fry

10. Mutton Keema Balls

Chapter 4: Rice Dishes

1. Chicken Biryani

2. Prawn Pulao

3. Mutton Biryani

4. Fish Biryani

5. Egg Biryani

Chapter 5: Special Occasions

1. Murgh Musallam

2. Nargisi Kofta

3. Mutton Rogan Josh

4. Hyderabadi Kacchi Biryani

5. Malai Prawn Curry

6. Shahi Nihari

7. Tandoori Chicken

8. Prawn Moilee

9. Lamb Korma

10. Chicken Handi

11. Duck Roast

12. Mutton Shami Kebab

13. Fish Pollichathu

14. Raan (Roast Leg of Lamb)

15. Lobster Thermidor

16. Murg Malai Tikka

17. Mutton Kadai

18. Fish Moilee

19. Butter Chicken

20. Crab Curry

Epilogue

References

Acknowledgements, Copyright Information, Disclaimer

Introduction

Welcome Note

Welcome to "Easy Indian Cooking- 100 Most Popular Indian Non-Vegetarian Dishes"

This cookbook is a culinary journey through the rich and diverse landscape of Indian cuisine, focusing on non-vegetarian dishes from every corner of the country. From the spicy and tangy starters to the hearty and flavourful main courses, and from the aromatic rice dishes to the delectable sides and special occasion recipes, this collection has something for every taste and occasion.

As your guide, I, Bhaskar Bora, have curated these recipes to ensure they are easy to follow and replicate in your own kitchen. Each dish includes a brief history, a list of ingredients, detailed preparation steps, nutritional information, and the cost to make it affordable and accessible for everyone. Enjoy the vibrant flavours and rich traditions of Indian cuisine with these 100 delicious recipes!

How to Use This Cookbook

This cookbook is organised into five main sections:

1. Starters

2. Main Courses

3. Sides

4. Rice Dishes

5. Special Occasion Dishes

Each section contains a variety of dishes featuring poultry, game, lamb, mutton, fish, and eggs. To help you navigate, each recipe is clearly labelled with its ingredients, preparation method, nutrient value, and cost. This structure allows you to easily find the perfect dish for any meal or occasion.

2: Essential Indian Spices and Ingredients

Indian cuisine is renowned for its use of spices and unique ingredients that create its distinctive flavours. These are some essential spices and ingredients you will frequently encounter in this cookbook:

- Cumin (Jeera): Adds a warm, earthy flavour.

- Coriander (Dhaniya): Provides a fresh, citrusy note.

- Turmeric (Haldi): Known for its vibrant yellow colour and mild flavour.

- Garam Masala: A blend of ground spices used in many Indian dishes.

- Mustard Seeds (Rai): Adds a pungent and slightly spicy taste.

- Fenugreek (Methi): Offers a slightly bitter taste.

- Asafoetida (Hing): Used in small quantities to add a unique flavour.

- Cardamom (Elaichi): Used in both sweet and savoury dishes for its aromatic qualities.

- Cinnamon (Dalchini): Adds warmth and sweetness.

- Cloves (Laung): Used for their strong, aromatic flavour.

- Red Chili Powder: Adds heat and colour to dishes.

- Curry Leaves: Impart a distinct flavour, often used in South Indian cuisine.

- Coconut Milk: Adds creaminess and richness, especially in coastal dishes.

- Yogurt (Dahi): Used for marinating and as a base for sauces.

3: Kitchen Tools and Tips

To make the most of this cookbook, here are some essential kitchen tools and tips:

Essential Kitchen Tools

- Spice Grinder: For fresh ground spices.

- Heavy-Bottomed Pan: Ideal for slow cooking and reducing sauces.

- Tava or Griddle: For making flatbreads and grilling meats.

- Pressure Cooker: Speeds up cooking time for lentils and meats.

- Mortar and Pestle: For grinding spices and making pastes.

- Sharp Knives: Essential for precise cutting and chopping.

- Mixing Bowls: For marinating and mixing ingredients.

- Measuring Cups and Spoons: To ensure accurate measurements.

Cooking Tips

- Marinating: Allowing meat to marinate enhances flavour and tenderness.

- Temper Spices: Frying spices in hot oil releases their full flavour.

- Use Fresh Ingredients: Fresh herbs and spices provide the best flavour.

- Slow Cooking: Many Indian dishes benefit from slow, gentle cooking to develop deep flavours.

- Balancing Flavors: Indian cuisine is all about balancing sweet, sour, salty, and spicy flavours. Taste as you cook and adjust seasonings as needed.

4: Glossary of Terms

Asafoetida (Hing): A gum resin used as a condiment and flavouring agent.

Biryani: A mixed rice dish with spices, rice, and meat or vegetables.

Bhuna: A cooking technique where spices are fried to release their oils.

Chana Dal: Split chickpeas.

Curry Leaves: Aromatic leaves used in South Indian cooking.

Dum: A method of slow cooking in a sealed pot.

Ghee: Clarified butter used in Indian cooking.

Garam Masala: A spice blend used in many Indian dishes.

Jeera: Cumin seeds.

Kadai: A deep, circular cooking pot similar to a wok.

Kasuri Methi: Dried fenugreek leaves.

Lassi: A yogurt-based drink, sweet or savoury.

Makhani: Butter-based, often referring to a creamy tomato sauce.

Masala: A mixture of spices.

Paneer: Indian cottage cheese.

Raita: A yogurt-based side dish.

Tadka: Tempering spices in hot oil or ghee.

Tandoor: A traditional clay oven.

Vindaloo: A spicy dish from Goa, typically made with vinegar and garlic.

Chapter 1: Starters

Chicken Tikka

History: Originating from the Punjab region, Chicken Tikka is a popular dish in Indian cuisine, traditionally made with boneless chicken marinated in spices and yoghurt. It is often cooked in a tandoor (clay oven), giving it a smoky flavour. Chicken Tikka has become a favourite in Indian restaurants worldwide and is enjoyed as an appetizer or a main course.

Ingredients:

- 500g chicken breast, cut into bite-sized pieces

- 1 cup yogurt

- 2 tbsp ginger-garlic paste

- 1 tsp red chilli powder

- 1 tsp turmeric powder

- 1 tsp garam masala

- 2 tbsp lemon juice

- Salt to taste

- 2 tbsp oil

Method of