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the appetizer:

Learn the basics of Indian food and curries with 660 Curries by Raghavan Iyer, including primers on Cooking Rice and how to make Ghee, or Clarified Butter; and a recipe for Stewed Pineapple with Raisins and Chiles (Anaras Ambol).

Cookbook

 

The Elements of a Curry:
Flavor = Taste + Aroma

 

660 Curries
Click to buy 660 Curries

Seven Asian Taste Elements

Bitter
  • Bitter melon
  • Fenugreek leaves
  • Fenugreek seed
  • Mustard greens
  • Mustard seed
  • Mustard oil
Sour
  • Tamarind
  • Kokum
  • Kudampuli
  • Tomatoes
  • Yogurt
  • Buttermilk
  • Limes
  • Unripe mango
  • Pineapple
  • Vinegars
  • Dried pomegranate seed
  • Fresh pomegranate seed
Salty
  • Rock salt
  • Sea salt
  • Table salt
  • Kosher salt
  • Black salt
Sweet
  • Jaggery
  • White granulated sugar
  • Golden raisins
  • Dried apricots
  • Dried plums (prunes)
  • Sweet mango
  • Pineapple
  • Fennel seed
  • Star anise
  • Nutmeg
  • Mace
Umami
  • Monosodium glutamate
  • Meats
  • Fish and seafood
  • Poultry
  • Milk and milk solids
  • Cream
  • Yogurt
  • Buttermilk
  • Butter and ghee (clarified butter)
  • Almonds
  • Cashew nuts
  • Peanuts
  • Pistachio nuts
  • Walnuts
  • Pine nuts
  • Coconut
  • Poppy seed
  • Sesame seed
  • Mushrooms
  • Legumes
Hot (pungent)
  • Black peppercorns
  • Fresh and dried chiles
  • Ginger
  • Cloves
Astringent
 

Five More Essentials

Aromatics

Fresh herbs:

  • Bay leaves
  • Coriander (cilantro) leaves
  • Dill
  • Curry leaves
  • Mint leaves
  • Fenugreek leaves
  • Holy and sweet basil

Dried spices:

  • Cardamom pods and seeds
  • Cumin seed
  • Nigella seed
  • Coriander seed
  • Cinnamon
  • Bishop's weed
  • Saffron threads
  • Kewra extract
  • Rose extract
Oils

Vegetable oils:

  • Canola
  • Sunflower
  • Corn
  • Peanut
  • Coconut
  • Unrefined sesame
  • Mustard
Bulbs
  • Garlic
  • Onion
  • Shallots
  • Scallions
Saucy bases
  • Water
  • Tomato sauce
  • Tomato paste
  • Tomato puree
  • Yogurt
  • Buttermilk
  • Cream or half-and-half
  • Milk solids
  • Nut purees
  • Vegetable purees
  • Fruit purees
  • Legume purees
  • Coconut milk
  • Vinegars
Thickeners & stabillizers
  • Chickpea flour
  • Rice flour
  • Wheat flour
  • Cornstarch
  • Nut purees
  • Vegetable purees
  • Fruit purees
  • Legume purees
  • Coconut
 
  • from:
    660 Curries
  • by Raghavan Iyer
  • Workman Publishing
  • 809 pages; Paperback (also available in Hardback)
  • $22.95 (US) $26.95 (CAN)
  • ISBN-10: 0761137874
  • ISBN-13: 9780761137870
  • Reprinted by permission.

Buy 660 Curries

 

660 Curries

 
 
 
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This page created July 2008


 

 
 

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