Format:
1 Online-Ressource (290 pages)
ISBN:
9781472934932
Content:
Cover -- Half-title -- Title -- Copyright -- Contents -- Introduction -- Basics -- BASIC PREPARATIONS -- BASIC TECHNIQUES -- Starters -- GRILLED MACKEREL FILLETS WITH APPLE AND FENNEL SALAD -- SCALLOP, TUNA AND SALMON CEVICHE WITH MANGO -- MUSSEL MOILY SOUP -- SEARED SCALLOPS WITH KADHAI MUSHROOMS AND TOMATO AND LIME LEAF SAUCE -- SARDINES WITH CHILLI AND APRICOT GLAZE -- CHAR-GRILLED NILE PERCH WITH LIME LEAF AND CHILLI -- TANDOORI-SPICED OYSTERS -- STIR-FRIED SHRIMPS WITH RED CHARD -- LOBSTER SOUP FROM KERALA -- SCOTTISH LOBSTER MOMOS AND TOMATO AND CURRY LEAF BROTH -- KING CRAB CLAWS WITH GOAN SPICES AND CRAB MASALA -- STIR-FRIED CHICKEN WINGS WITH CRACKED PEPPER -- TANDOORI CHICKEN WITH FENNEL AND CORIANDER -- AROMATIC SPICED WELSH LAMB KEBABS -- ROASTED PARTRIDGE WITH CURRIED PEARS -- HYDERABADI DUCK PAO WITH CITRUS-APPLE CHUTNEY -- RABBIT AND PISTACHIO TERRINE WITH QUINCE CHUTNEY -- CHILLED GREEN MANGO AND TOMATO SOUP -- 'CHOWK KI TIKKI' SEARED POTATO CAKES WITH MASALA CHICKPEAS -- TOMATO RASAM WITH SPICED LENTIL FRITTERS -- CHAR-GRILLED BROCCOLI FLORETS WITH ROSE PETALS AND ALMONDS -- CINNAMON KITCHEN CLASSICS: STEP BY STEP -- POTATO CAKES STUFFED WITH SPINACH AND DRIED FRUIT -- MINCED VEGETABLE KEBAB WITH DRIED FIGS AND ROSE PETALS -- KADHAI-SPICED MUSHROOMS ON TOAST -- SPICED CHICKPEA CAKES WITH QUINOA SALAD -- CHILLI AND CORN MOMOS -- SPICED SWEETCORN SOUP WITH MASALA SWEETCORN KEBABS -- SOUTH INDIAN DOSA PANCAKESWITH SPICED POTATOES ANDGREEN COCONUT CHUTNEY -- Main Courses -- BAKED SEA BREAM IN GREEN SPICE PASTE WITH YOGHURT RICE -- SPICE-CRUSTED WHOLE FISH -- CINNAMON KITCHEN CLASSICS: STEP BY STEP -- CRAB AND COD KOFTAS WITH GOAN CURRY SAUCE -- HADDOCK WITH CRAB AND KOKUM CRUST -- BARRAMUNDI , MUSSELS AND SHRIMPS, DOI MAACH STYLE
Content:
AMRITSAR-SPICED HALIBUT STUFFED WITH MUSTARD MUSHY PEAS WITH CAPER KACHUMBER AND TANDOORI POTATO WEDGES -- SMOKED HADDOCK KEDGEREE 'KICHRI' -- TANDOORI-STYLE KING PRAWNS WITH BENGALI KEDGEREE -- SALMON WITH DILL AND HORSERADISH -- SPICE-CRUSTED TILAPIA WITH KOKUM CURRY -- SEARED SEA BASS WITH ROASTED AUBERGINE CRUSH AND PETITS POIS -- KERALAN SEAFOOD PIES -- LUCKNOW-STYLE BLACK LEG CHICKEN BIRYANI -- OLD DELHI STYLE BUTTER CHICKEN -- SPICE-CRUSTED CHICKEN BREAST WITH FENUGREEK SAUCE -- INDO-CHINESE STIR-FRIED CHICKEN WITH DRIED CHILLIES -- LAMB KORMA WITH GREEN CHILLIES AND MINT -- CHAR-GRILLED RUMP OF LAMB WITH GARLIC AND SPINACH SAUCE -- LAMB AND SWEETCORN CURRY -- ROAST RACK OF LAMB WITH SAFFRON SAUCE -- CHAR-GRILLED LAMB FILLET FLAVOURED WITH MACE AND CARDAMOM -- SPICE-BRAISED SHOULDER OF LAMB -- CINNAMON KITCHEN CLASSICS: STEP BY STEP -- ROGAN JOSH SHEPHERD'S PIE -- KERALAN BEEF 'ISHTEW' WITH COCONUT AND VINEGAR -- SCOTTISH ANGUS FILLET WITH MASALA POTATO WEDGES -- COORGI-STYLE DOUBLE-COOKED PORK SHOULDER -- DUCK LIVERS WITH KADHAI SPICES AND GRILLED APPLE -- BAKED LEG OF RABBIT WITH YOGHURT AND CORNMEAL SAUCE -- BRAISED OX CHEEK IN DATE AND APRICOT SAUCE WITH FONDANT POTATOES -- ROAST SADDLE OF VENISON WITH PICKLING SAUCE -- JUNGLE CURRY OF GUINEA FOWL WITH FRESH FENUGREEK -- STIR-FRIED SOUTH INDIAN GOOSE BREAST -- ROASTED YOUNG VEGETABLES IN SPINACH CURRY -- SPINACH DUMPLINGS AND LEMON RICE -- ASSAMESE STIR-FRIED MUSHROOMS WITH EGG-FRIED-RICE PARCELS -- STUFFED POTATOES, STUFFED COURGETTES AND YOGHURT KADHI SAUCE -- TANDOORI STYLE PANEER, TOMATO FENUGREEK SAUCE -- HYDERABADI BIRYANI OF VEGETABLES IN A PUMPKIN SHELL -- CHAR-GRILLED BROCCOLI FLORETS, STUFFED BABY PEPPERS AND TANDOORI PANEER -- KADHAI PANEER -- KEDGEREE WITH PICKLED CAULIFLOWER AND PEAS -- CAULIFLOWER AND BROCCOLI STIR-FRY -- Grill -- WILD AFRICAN PRAWNS WITH PEANUTS AND COCONUT
Content:
SEA BREAM WRAPPED IN BANANA LEAF -- CHARRED PORK RIBS WITH HOT-AND-SWEET GLAZE -- GALOUTI KEBABS -- ABDUL YASEEN'S RAJASTHAN ROYAL BARBECUED LAMB -- RACK OF LAMB WITH MINT, CHILLI AND BASIL -- RABBIT TIKKA -- BHADITRAKHA, SERVED WITH MINT LASSI -- DRY-SPICE-CRUSTED GUINEA FOWL -- CHAR-GRILLED BREAST OF PARTRIDGE WITH CHILLI WALNUTS -- BARBECUED DUCK BREASTS WITH SESAME AND TAMARIND CHUTNEY -- QUAIL WITH RED SPICES AND PUY LENTIL SALAD -- MARINATED AND GRILLED PORTOBELLO MUSHROOMS -- BITTER GOURD WITH SPICED MINCED LAMB -- GRILLED AUBERGINE WITH PEANUTS -- FAT CHILLIES WITH SPICED PANEER -- ASPARAGUS IN KADHAI SPICES WITHCURRIED YOGHURT -- Bar: Snacks -- TANDOORI-STYLE MASALA PIGEON WITH GREEN PEA AND YOGHURT SHOT -- LAMB KEBAB IN ROOMALI BREAD -- LAMB MINCE PARATHAS -- LAMB SEEKH KEBABS -- CHAAT MASALA HUMMUS WITH AJOWAN SEED STICKS -- MASALA CASHEW NUTS -- TANDOORI SALMON RILLETTES -- BOMBAY SPICED VEGETABLES IN CUMIN PAO -- GREEN PEA AND POTATO CAKES WITH SWEET TOMATO CHUTNEY -- CHEESE PARATHAS -- CHILLED LENTIL DUMPLINGS WITH STRAW POTATOES -- PAPDI CHAAT -- BANGLA SCOTCH EGGS -- Accompaniments -- BOILED RICE -- EASY PILAU RICE -- LEMON RICE -- JERUSALEM COUSCOUS UPMA -- AUBERGINE CRUSH -- STIR-FRIED GREENS WITH GARLIC AND CUMIN -- YELLOW LENTILS -- BLACK LENTILS -- MARROW AND LENTILS -- POMEGRANATE RAITA -- YOGHURT KADHI SAUCE -- CITRUS MASHED POTATOES -- NAANS -- MISSI ROTI -- SHEERMALS -- LAYERED PARATHAS -- CINNAMON KITCHEN CLASSICS: STEP BY STEP -- JERUSALEM ARTICHOKE PODIMAS -- GARLIC CHUTNEY -- PEANUT CHUTNEY -- TOMATO AND COCONUT CHUTNEY -- GREEN COCONUT CHUTNEY -- TAMARIND CHUTNEY -- MARINATED TOMATO SALAD -- Bar: Drinks -- AGNI COOLER -- ANISE MARGARITA -- ASIAN ICED TEA -- ASIAN TEMPEST -- BALADEVA -- CINNAMON BELLINI -- DUTCH COURAGE -- ENGLAND 66 -- ENGLAND 2010 -- KACHUMBER LEMONADE -- KAMASUTRA MARTINI -- MANGO MOJITO
Content:
PASSION FRUIT AND PINEAPPLE BLOSSOM -- RASPBERRY AND THYME MARGARITA -- RED DRAGON -- ROYAL BLOOM -- SAFFRON MARTINI -- SPICED KIR ROYALE -- SPICED MARTINI -- Desserts -- COCONUT AND PEPPER MOUSSE WITH GUAVA SOUP -- LEMON POTS WITH KALA KHATTA SORBET AND INDIAN SPICED CHOCOLATE BISCUITS -- HOLY BASIL CRÈME BRÛLÉES WITH RED FRUIT COMPOTE -- HONEY AND LIME CHEESECAKE WITH MARINATED CHERRIES -- MANGO AND CHILLI SOUP WITH MANGO AND PISTACHIO KULFI -- CARROT-GINGER HALWA TART WITH BLACK CARDAMOM ICED DOUBLE CREAM -- MANDARIN AND CHILLI SORBET -- GREEN MANGO SORBET -- PINEAPPLE CARPACCIO WITH TAPIOCA KHEER -- SPICED PISTACHIO CAKE WITH LONG PEPPER ICE CREAM AND SATSUMA CHUTNEY -- SAFFRON-POACHED PEAR -- SHRIKHAND CHEESECAKE WITH FENNEL- AND CORIANDER-FLAVOURED STRAWBERRIES -- SOUTH INDIAN MOONG LENTIL KHEER WITH FRESH MANGO -- SPICED BANANA TARTE TATIN -- PRASAD -- VALRHONA CHOCOLATE FONDANT AND COFFEE PARFAIT -- BRANDY SNAP TUILES -- SAFFRON CARAMEL TUILES -- CHOCOLATE CUMIN SAUCE -- SAFFRON JELLY -- Index -- Thanks
Additional Edition:
9781906650803
Additional Edition:
Print version Singh, Vivek Cinnamon Kitchen : The Cookbook London : Bloomsbury Publishing Plc,c2012 9781906650803
Language:
English
Bookmarklink
