101 Fresh & Feisty indian recipes Hari Nayak Photography by Jack Turkel TUTTLE Publishing Tokyo Rutland, Vermont Singapore contents introduction 5 Indian Cooking Techniques 6 Some Helpful Tools 9 Indian Ingredients 11 CHAPTER ONE accompaniments 18 Potato Raita with Chives and Cumin 19 Spiced Hummus with Almonds 19 Wasabi and Green Chili Chutney 20 Coconut and Red Chili Sambal 20 Sweet Cranberry and Lemon Chutney 21 Pomegranate Mint Chutney 21 Pan-Roasted Eggplant Pachadi Dip with Sesame 22 Plum Tomato Mustard Dip 22 Mango and Roasted Red Pepper Chutney 23 Beet and Pineapple Raita 23 CHAPTER TWO appetizers, soups and salads 24 Grilled Chicken Wings with Ginger and Lemon 26 Curry Corn Chowder with Roasted Poblanos 27 Mung Bean and Spinach Samosa 28 Crispy Pan-Fried Shrimp with Tamarind Glaze 29 Fresh Tomato Soup with Cilantro Cream 30 Yellow Pear and Cherry Tomato Salad with Cumin 31 Tropical Fruit Salad with Chili Lime Vinaigrette 31 Carrot and Cucumber Salad with Spiced Mustard Dressing 32 Chicken Skewers with Soy Ginger Glaze 33 Pan-Roasted Spiced Corn 34 Butternut Squash Soup with Exotic Spices 34 Crispy Fried Fish with Chili Mayo 35 CHAPTER THREE poultry 36 Tandoori Chicken Tikka with Lemon and Sage 38 Pan-Roasted Onion Chicken 39 Lemon Pepper Chicken with Fresh Mint 40 Stir-Fried Chicken with Cumin and Peppers 41 Baked Marinated Chicken 42 Duck Vindaloo Curry 43 Cardamom Chicken 43 Golden Roast Chicken with Green Chili and Spices 44 Grilled Chicken with Apple Compote 45 CHAPTER FOUR meat 46 Grilled Lamb Chops with Curried Couscous 48 Indian-Style Beef Burgers 49 Roasted Rack of Lamb with a Mint Crust 50 Classic Marinated Lamb Curry 51 Lamb Chops with Rosemary and Lime 52 Honey Roasted Stuffed Lamb 53 Aromatic Lamb with Green Peas and Cumin 54 Spicy Goan Beef Curry 54 East Indian Chili con Carne 55 Kashmiri Meatballs 56 Chipotle Pork Chops 57 CHAPTER FIVE seafood 58 Grilled Sea Bass with Coriander Chipotle Ketchup 60 Roasted Red Snapper with Fresh Green Chili Cilantro Pesto 61 Pan-Braised Fish with Lemon and Rosemary 62 Goan Crab Cakes 63 Coriander Crusted Salmon with Cilantro Cucumber Chutney 64 Fragrant Lobster Curry 65 Cumin Crusted Sea Scallops 65 Crispy Southern Indian Fried Fish 66 Tiger Prawn Curry with Lemongrass 67 Curried Malabar Squid 68 Konkan Chili Shrimps 69 CHAPTER SIX breads and rice 70 Toasted Cumin Chapatis with Orange 72 Saffron Rice with Toasted Almonds 73 Rosemary Lemon Rice 74 Potato and Dill Stuffed Parathas 74 Fresh-Baked Rosemary Naan 75 Spinach and Thyme Roti Flatbreads 76 Basmati Rice with Dry-Roasted Spices 77 Mint Pilaf with Potatoes and Cumin 78 Spicy Eggplant Rice with Mint 79 Stir-Fried Mushroom and Vegetable Pilaf 79 Puffed Breads with Mint 80 Saffron Rice and Chicken Casserole 81 CHAPTER SEVEN beans 82 Chickpeas with Spinach and Fingerling Potatoes 84 Black-Eyed Peas with Mushrooms 85 Cannellini Dal Fry 86 Spicy Red Lentils 87 Madras Style Lentil and Vegetable Stew 87 Hot and Sour Chickpeas 88 Yellow Lentils with Baby Spinach and Garlic 89 Street-Style Spicy Black Chickpea Masala 90 Red Bean Ragout with Plum Tomatoes and Thyme 91 CHAPTER EIGHT vegetables, eggs and cheese 92 Baby Beets and Carrots with Curry Leaves 94 Oven-Roasted Spiced Eggplant 95 Mustard Potatoes with Dill 96