The Spice Tree: Indian Cooking Made Beautifully Simple

293 Pages·2017·56.9 MB·English

by  Nisha Katona

CONTENTS
Cover
About the Book
About the Author
Title Page
Dedication
Preface
The Spice Tree
How to Use the Spice Tree
Introduction
The Indian Spice Kit
Spice Traditions
The Trinity of Spices
Headnote Spices
Tried-and-Tested Flavours
Starter Buttons
Headnote Combos
Finishing Flavours
Seasoning
The Naming Game
The Treatment of Spices
How Indians Eat
The Spice Rack
Brassicas
Pan-fried sprouts with mustard, lemon and cashew nuts
White cabbage with cumin and tomato
Gujrati kohlrabi
Kale with mustard and garlic
Aloo ghobi
Braised red cabbage with mustard and bay
Broccoli with mustard and lemon
Green Vegetables
Green beans with cumin, honey and pecans
Crunchy okra with cumin
Popped mustard radish pods
Okra curry
Beetroot tops with mustard and lemon
Capsicum curry
Mustardy pea shoots and potatoes
Mange tout and potato with panch poron
Green beans with panch poron and coriander
Root Vegetables
Sweet-and-sour beetroot and carrot with panch poron
Potato with nigella, onion and poppy seed
Indian chips
Carrot and green chilli pickle
Village turnip
Gujrati potato with parsnip
Hot sweet potatoes with chilli and tomato
Picnic potatoes with radish and panch poron
Squashes
Courgette and potato with panch poron and amchoor
Pumpkin and ginger curry
Mona’s nutty marrow
Milk lau
Hot bitter gourds
Funeral aubergine and potato
Aubergine with nigella and poppy seed
Butternut squash curry
Courgette stalks and leaves
Fried courgette flowers
Light Lentils and Dahls
Gooseberry dahl
White onion and nigella seed red dahl
Tamarind, okra and radish red dahl
Cauliflower stalk yellow split dahl
Green chilli and mango channa dahl
Spinach and asafoetida yellow split dahl
Green bean and cumin red dahl
Coconut and raisin channa dahl
Heavy Pulses and Grains
Boiled rice
Rajma curry
Peanut and potato powa
Garam masala black dahl
Roasted chickpeas
Tea-steeped chickpeas
Family fried rice
Green dahl with rhubarb and ginger
Karhi (Pronounced ‘Car-heee’)
Puy lentils and chard with cardamom and garam masala
Fish and Shellfish
South Indian monkfish
Goan fish curry with tamarind
Steamed Bengali trout
Sea bass in fried yoghurt sauce
Aunty Geeta’s prawns
Mackerel with nigella and tomato
Salmon and cauliflower with panch poron
Grandmother’s Varanasi crab
Red Meat, Game and Offal
Lamb with yoghurt and almonds
Spiced ginger lamb raan
Railway goat curry
Masala lamb chops
Lamb plum anise curry
Sweet tamarind duck
Buffalo with ginger and nutmeg
Mutton keema with pine nuts
Pheasant with cinnamon and apricots
Masala roasted quail with kale
Oxtail curry
Guinea fowl with raisins, cumin and green chilli
Indian liver and onions
Spiced stuffed lamb’s hearts
The Chicken and the Egg
Agra ginger chicken
Hyderabadi coconut and almond chicken
Home-style chicken
Chicken with spinach and fenugreek
Butter chicken
Gizzard and heart jalfrezi
Chicken with green papaya
Egg curry
Acknowledgements
Copyright
About the Book
Anyone can cook authentic Indian food at home – it just takes four steps and
Nisha’s unique, infographic Spice Tree.
The Spice Tree shows what spices and ingredients always go together. While
Nisha’s recipes for generous, delicious home-cooking bring these ancient
formulas to life.
About the Author
After twenty years as a child protection barrister, Nisha Katona took
sabbatical to set up her first restaurant, Mowgli Street Food, in Liverpool, in
2014. The Mowgli chain now has two restaurants in Liverpool and one in
Manchester. Nisha runs regular cookery classes and Twitter Curry Clinics
and is a familiar face on Lorraine. She is married to a classical guitarist and
has two daughters.
@NishaKatona