Vij's Indian: Our Stories, Spices and Cherished Recipes: A Cookbook
248
Vij's Indian: Our Stories, Spices and Cherished Recipes: A Cookbook
248Paperback
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Overview
Meeru Dhalwala and Vikram Vij, the dynamic team behind North America’s celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home. These are those special recipes that come from the journey of life and are full of meaning, stories and Indian flavours.
This is a cookbook for Indian home cooking, which is Meeru and Vikram’s source of nourishment and health. They eat and enjoy meat, but at home they (especially Meeru) emphasize healthy, delicious vegetarian food, with meat curries served once or, at most, twice a week. Through the beauty of cooking with Indian spices, their vegetarian meals are so delicious that you won’t even think of meat. Inside, you’ll find an abundance of vegetarian recipes along with plenty of fish, poultry and meat recipes for everyone’s enjoyment.
Vij’s Indian features 80 original and inspiring recipes, carefully crafted for both new and experienced home cooks. Meeru and Vikram will show you how to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It’s for everyone who wants to cook modern Indian cuisine, and Meeru and Vikram are with you every step of the way. They’ve included pairing suggestions for recipes, so you’ll have lots of ideas and options to keep your Indian cooking dynamic. Assorted Mushrooms and Winter Squash Curry paired with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice paired with Sprouted Lentil, Bell Pepper and Carrot Salad—the combinations are endless! Complete with all the basics on Indian spices, essential Indian staple ingredients, expert tips and suggested wine pairings, Vij’s Indian is a beautiful new collection of recipes.
Product Details
| ISBN-13: | 9780143194224 |
|---|---|
| Publisher: | Penguin Canada |
| Publication date: | 10/04/2016 |
| Pages: | 248 |
| Product dimensions: | 8.02(w) x 9.99(h) x 0.64(d) |
About the Author
Vikram Vij was born in India and grew up in Amritsar and Mumbai. He studied hotel management in Salzburg, Austria, before moving to Canada to work at the Banff Springs Hotel. He opened the original fourteen-seat Vij’s Restaurant in 1994, and has appeared on many television shows and regularly cooks for events, including the James Beard Awards gala in New York. A certified sommelier, he is passionate about pairing wines with Indian food. In addition to running Vij’s and Rangoli with Meeru, Vikram is the chef and owner of My Shanti.
Meeru and Vikram received joint honorary doctorates from the University of British Columbia and Simon Fraser University for their work in the community on advancing Indian cuisine and promoting sustainable food practices and Indian culture.
Table of Contents
Introduction x
Indian Spices 2
Indian Staple Ingredients 6
Tips for Indian Cooking 9
Measurements 14
Wine Pairings with Indian Food 15
Condiments and Complements 21
Garam Masala 23
Ghee (Clarified Butter) 24
Tamarind Paste 26
Sour Cream Dressing 27
Date Chutney 28
Lemon Pickle 29
Spiced Pickle-like Carrots 32
Raita, Three Ways 33
Plain Yogurt 34
Bengali-style Curry (Vegan and Vegetarian Options) 36
Paneer 38
Spiced Pumpkins Seeds 40
Sprouted Lentils 42
Candied Fennel and Indian Thyme Walnuts 44
Chai with Variations 45
Snacks and Starters 49
Beet Bites 51
Sweet Potato and Ricotta "Cookies" 54
Pani-puri (Gol Guppa) with Shrimp Ceviche 56
Puréed Lentil Curry Spread 58
Napa Cabbage in Tomato Masala Salad 59
Savoury Indian Truffles (Paneer and Cashews) 62
Punjabi Heart Attack! 64
Bacon-wrapped Paneer with Honey-Brandy Dipping Sauce 66
Pork Belly Spoons 69
Fruit Chaat 72
Spiced Semolina and Almond Masala on Orange Rounds 74
Chickpeas and Kale in Cardamom and Clove Curry 76
Vegetarian Dishes 81
Eggplant in Thick Yogurt and Garlic Curry with Battered Fried Onions 84
Eggplant, Kale and Cauliflower Curry 88
Sautéed Brussels Sprouts Salad 90
Vij's Monarch Butterfly 91
Roasted Spicy Okra with Walnuts and Jelly Beans 94
Creamy Fenugreek and Cumin Potatoes 96
Coconut Japanese-Indian Green Bean Curry 98
Assorted Mushrooms and Winter Squash Curry 100
Yams, Mushrooms, Green Beans and Asparagus in Cumin and Fenugreek Curry 102
Creamy Yam Curry 104
Zucchini, Squash and Potato Sauté 106
Grilled Squash with Sugar-roasted Beets and Cumin-spiced Onions 108
Cauliflower and Potato in Tomato Masala 111
Saag (Puréed Spinach and Mustard Greens) 114
Bitter Gourd with Potatoes and Onions 116
North Indian Stuffed Spicy Bitter Gourd 118
Vegetable Koftes with Creamy Tomato Curry 122
Grains and Legumes 127
Sprouted Lentil, Bell Pepper and Carrot Salad 129
Quinoa and Cauliflower Salad 130
Golden Beet, Wheat Berry and Sprouted Lentil Salad with Vij's Dressing 133
Spicy Rice Pilaf for Local Vegetables 136
Brown Rice and Yellow Channa Daal Pilaf 138
Lentil and Basmati Rice Pilaf with Fried Eggs 140
Sweet and Savoury Millet Pilaf with Fennel Seeds 143
Millet and Bell Pepper Pilaf 144
Carrot and Semolina Crepes 146
Yellow Lentil Curry with Black Lentil Masala 149
Chickpea and Sprouted Lentil Cakes 152
Greens Sautéed in Brown Sugar and Turmeric with Chickpeas in Tamarind Curry 154
Lentil Curry with Sautéed Eggplant, Potatoes and Fennel 156
Navy Beans in Egg and Tomato Masala 158
Brown Basmati Rice, Pinto Bean and Vegetable "Camper's Curry" 159
Bengali-style Black Bean and Corn Curry 162
Seafood 165
Coconut Prawn Curry 168
Marinated Spot Prawns with Mashed Roasted Eggplant 170
Grilled Spicy Tilapia with Light Coconut-Tomato Curry 173
Steamed Salmon or Arctic Char with Cauliflower Curry 174
Seared Tilapia with Dried Fruit Sprinkle 176
Rainbow Trout in Coconut Curry with Curry Leaves 179
Poultry 183
Oven-baked Chicken with Chard and Red Radishes 186
Chicken and Local Vegetable Curry 188
Simple Grilled Chicken with Optional Spice Sprinkle 190
Mild Turmeric and Ghee Chicken Curry 192
Green and Black Cardamom Cream Chicken Curry 194
Indian-Japanese Chicken-Vegetable Soba Noodle Curry 196
Clay Pot Saffron Chicken and Rice 198
Duck Breast and Fresh Mangoes 201
Meats 205
Beef Short Ribs in Kalonji and Cream Curry 208
Mildly Curried Beef Short Ribs 211
Pork Tenderloin with Hock in Yellow Mustard Seed and Cream Curry 214
Lamb Loin with Sautéed Bell Peppers and Sunchokes 216
Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping 218
Lamb Shank and Greens Curry with "Ethiopian Flag" Basmati Rice Pilaf 221
Conversion Chart 224
Index 225