Recipes For Two

Indian Recipes Indian cooking To start off with an accolade

Indian cooking…mere words are not sufficient to express or rather draw out the diversity and the ethnicity rendered by all Indian regional cuisines to get our Indian cooking well acknowledged in the global arena. And I consider myself absolutely privileged to be relishing on this wonderful Indian cooking menu daily…cooking, experimenting and innovating on our old traditional Indian recipes and finally concocting something, hopefully palatable…not only for me but for my family as a whole…. Primarily influenced by our old conventional traditions, religion, socio-eco-cultural aspects and availability of resources, Indian cuisine has scores of tantalizing delicacies to offer…in fact to each Indian household to suit all individual palates. Such is the greatness of our Indian cuisine and thx to all those wonderful people who have used their imagination and creativity to provide us with a variety of lip-smacking Indian
recipes for us to devour.

And here I’d like to take you all for a petite rollercoaster ride to the amazing world of Indian cuisine, with a peep into the exotic Indian dishes, in general…. A diffident yet candid attempt from my part to introduce to you the vast range of delicacies Indian cuisine offers and its’ various perspectives…. A virtual look into the mass variety of Indian cooking, both North Indian and South Indian cuisine, from a hard-core foodie but an extremely simple and average cook (yes, an honest confession indeed)…. A mild attempt to parse the various tastes and aromatic cuisine styles of our country that evidently is subject to change with respect to region, culture and customs…. To be precise, this is infact a truly modest attempt to recreate the magic of “Unity in diversity” in the backdrop of Indian cuisine.

As known, our Indian cooking has loads of recipes to offer for every single dish. And since I’d only be sketching out the dishes and a few personal favourite recipes thereof, I might not be able to provide you with the exact recipe you’d be looking for. In such an instance, if you indeed would want me to share recipes with you that have not been described, do let me know and I shall only be happy to post it consequently (and of course, they’d be authentic or at least I’d try to make them so) and share our thoughts on the same.

And at this juncture, I’d really like to thank pachakam.com and the crew behind it for having given me an opening to share my recipe experiments and experiences from my small kitchen to the world at large. And at this point, I’d also like to mention that it’s really saddening to see me as the only blogger blogging away in this massive recipe site. I’d really appreciate if more and more readers and recipe authors would come forward, pen their thoughts on their secret and
favourite recipes, and give me company, as there’s nothing worse than utter solitude in this world. It really hurts!!! After all, recipes are for sharing; sharing not only food and tastes…but love and thoughts…love not only to food but also to humanity as well…. So, what better place to start sharing your love than a complete cookery site…. And of course, not before giving another full kudos to our own Indian cooking as well.

So, on that note, welcome to the world of Indian cooking and mouthwatering naadan delicacies!!!!

About the Author

Indian Recipe Chef Indian Cooking

Recipes $22.01 2006 IACP Award Winner: General Category! Preface by Martha Stewart. Recipes. Cooking all comes down to the recipes — those ingredient-by-ingredient, technique-by-technique, step-by-step instructions. In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends. Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. Prepare focuses on the basics, from making a vinaigrette to roasting garlic and peppers. Chop includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. Sauté explains how to pan-sear fish and make a layered omelet. Grill shows proper techniques for cooking scallops, asparagus, and steak over an open fire. Roast offers the perfect roast chicken and a roasted squash salad. Bake features a variety of pizzas as well as mushrooms baked in parchment paper. Simmer and Braise coaxes the most flavors from soups and lamb shanks. Finally, there’s Indulge, a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake. Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks.

Two Hundred Recipes for Making Salads $14.5 Two Hundred Recipes for Making Salads

Two Hundred Recipes For Cooking In Casseroles $19.95 Two Hundred Recipes For Cooking In Casseroles

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