The Exquisite World of Indian Cuisine
$30.00
by Uma Aggarwal
Indian cuisine is famous around the world and enjoys the enviable reputation of being unique. Indeed, it reflects the variety and diversity of India that derives from a vibrant history dating back to more than six thousand years. Jawahar Lal Nehru, the first Prime Minister of India commented thus : "Ancient India ... was a world in itself. A culture and a civilization which gave shape to all things. Foreign influences poured in and often influenced that culture and were absorbed. Disruptive tendencies gave rise immediately to an attempt to find a synthesis. Some kind of a dream of unity has occupied the mind of India since the dawn of civilization.
That unity was not conceived as something imposed from outside, a standardization of externals or even of beliefs. It was something deeper and, within its fold the widest tolerance of belief and custom was practised and every variety acknowledged and even encouraged." Through history, this vast and ancient country has seen the rise and fall of many empires and dynasties, both indigenous and foreign. The Greeks under Alexander the Great, the mighty Genghis Khan, Taimur the Lame, the Persians, Turks, Mongols, Arabs, the peoples of the Mediterranean, and later, Europeans, notably the British, the French, the Dutch and the Portuguese, were drawn to this land for power and pelf. However, the indigenous culture of India assimilated the foreign influences and out of this interface emerged a rich heritage distinctively Indian. Indian cuisine is a part of this heritage and this book explores its many facets. For thousands of years, Indian have used spices to decorate and enhance the aroma of their cuisine. Foreign conquerors came to India in search of these exotic spices for trade.
The ethos of Indian cuisine, however, originates from the basic philosophy and thought enshrined in the ancient Vedas (nearly two thousand years B.C.) which clearly emphasizes the importance of indigenously found herbs and spices in one s daily food. The accent was not just on tastes and flavors but on health. Indian cuisine fascinates the gourmet with its great variety of tastes, colors and aroma derived almost entirely through the use of a large variety of exotic spices and herbs. The author covers this aspect of Indian cuisine in great detail, often with annotations, helpful notes and glossaries providing English/American equivalents of Indian words for ingredients used in her recipes.
The regional variations are innumerable and in no small way contribute to the variety that forms the exquisiteness of Indian cuisine. The author travels through the length and breadth of the country which stretches from the tropics to the temperate regions, from near the equator to the high and cold Himalayan regions. She traverses the country s twenty-eight states and seven Union Territories each with its own official language and culture. She collects recipes for every occasion from an easy and simple quick preparation to a classic weekend dinner that one might ask for at an upmarket restaurant, from dishes prescribed for religious rituals and festivals to celebrations of weddings or other gala events. She offers step-by-step preparation methods and photographs of recipes which can be of great help to the reader.
Indian cuisine is famous around the world and enjoys the enviable reputation of being unique. Indeed, it reflects the variety and diversity of India that derives from a vibrant history dating back to more than six thousand years. Jawahar Lal Nehru, the first Prime Minister of India commented thus : "Ancient India ... was a world in itself. A culture and a civilization which gave shape to all things. Foreign influences poured in and often influenced that culture and were absorbed. Disruptive tendencies gave rise immediately to an attempt to find a synthesis. Some kind of a dream of unity has occupied the mind of India since the dawn of civilization.
That unity was not conceived as something imposed from outside, a standardization of externals or even of beliefs. It was something deeper and, within its fold the widest tolerance of belief and custom was practised and every variety acknowledged and even encouraged." Through history, this vast and ancient country has seen the rise and fall of many empires and dynasties, both indigenous and foreign. The Greeks under Alexander the Great, the mighty Genghis Khan, Taimur the Lame, the Persians, Turks, Mongols, Arabs, the peoples of the Mediterranean, and later, Europeans, notably the British, the French, the Dutch and the Portuguese, were drawn to this land for power and pelf. However, the indigenous culture of India assimilated the foreign influences and out of this interface emerged a rich heritage distinctively Indian. Indian cuisine is a part of this heritage and this book explores its many facets. For thousands of years, Indian have used spices to decorate and enhance the aroma of their cuisine. Foreign conquerors came to India in search of these exotic spices for trade.
The ethos of Indian cuisine, however, originates from the basic philosophy and thought enshrined in the ancient Vedas (nearly two thousand years B.C.) which clearly emphasizes the importance of indigenously found herbs and spices in one s daily food. The accent was not just on tastes and flavors but on health. Indian cuisine fascinates the gourmet with its great variety of tastes, colors and aroma derived almost entirely through the use of a large variety of exotic spices and herbs. The author covers this aspect of Indian cuisine in great detail, often with annotations, helpful notes and glossaries providing English/American equivalents of Indian words for ingredients used in her recipes.
The regional variations are innumerable and in no small way contribute to the variety that forms the exquisiteness of Indian cuisine. The author travels through the length and breadth of the country which stretches from the tropics to the temperate regions, from near the equator to the high and cold Himalayan regions. She traverses the country s twenty-eight states and seven Union Territories each with its own official language and culture. She collects recipes for every occasion from an easy and simple quick preparation to a classic weekend dinner that one might ask for at an upmarket restaurant, from dishes prescribed for religious rituals and festivals to celebrations of weddings or other gala events. She offers step-by-step preparation methods and photographs of recipes which can be of great help to the reader.
America's Favorite Recipes: Part I
$12.00
by Uma Aggarwal
American Cuisine in its appropriation and in selection of recipes ranging from colonial times to evolving global fusion cuisine. Enjoy the broad selection of recipes of Appetizers, Breakfasts, snacks, salads, salad dressings, Soups, dips, marinades, pickles and relishes.
Also these recipes when presented with historical facts and context make them interesting educational and also delicious.
You will find step by step instruction to prepare them with hints and notes and small talk for your convenience. There are recipes from homegrown classics of eggs benedict to French Crepes to Kimchi pancakes. You can prepare Mushroom Cappuccino soup to wonton soup. Prepare traditional salads like macaroni salad to couscous salad and more with their origin and health benefits of the ingredients used.
If you are interested in entrees -America’s Favorite Recipes Part II presents recipes from all over the world like Beef Bourgeon to Italian American specialties like Gnocchi, Mexican American Enchiladas, to Chinese American Kung-Pao Chicken that have become heart and soul of America. America’s Favorite Recipes Part III presents to you all Kinds of Side dishes from Green beans with Almonds to Jasmine Rice and Quinoa Pulav to Couscous with lentils, and reads like, French bread to Polenta, Desserts like German chocolate to Crème Brule to Flans to Baklava to Sesame balls to Cheese cake and all kinds of drinks like lemonades, any kind of Margaritas to all sorts of Sangrias.
Welcome to the world of wonderful, world’s best gourmet dishes that are delicious and are now America’s most favorite dishes.
American Cuisine in its appropriation and in selection of recipes ranging from colonial times to evolving global fusion cuisine. Enjoy the broad selection of recipes of Appetizers, Breakfasts, snacks, salads, salad dressings, Soups, dips, marinades, pickles and relishes.
Also these recipes when presented with historical facts and context make them interesting educational and also delicious.
You will find step by step instruction to prepare them with hints and notes and small talk for your convenience. There are recipes from homegrown classics of eggs benedict to French Crepes to Kimchi pancakes. You can prepare Mushroom Cappuccino soup to wonton soup. Prepare traditional salads like macaroni salad to couscous salad and more with their origin and health benefits of the ingredients used.
If you are interested in entrees -America’s Favorite Recipes Part II presents recipes from all over the world like Beef Bourgeon to Italian American specialties like Gnocchi, Mexican American Enchiladas, to Chinese American Kung-Pao Chicken that have become heart and soul of America. America’s Favorite Recipes Part III presents to you all Kinds of Side dishes from Green beans with Almonds to Jasmine Rice and Quinoa Pulav to Couscous with lentils, and reads like, French bread to Polenta, Desserts like German chocolate to Crème Brule to Flans to Baklava to Sesame balls to Cheese cake and all kinds of drinks like lemonades, any kind of Margaritas to all sorts of Sangrias.
Welcome to the world of wonderful, world’s best gourmet dishes that are delicious and are now America’s most favorite dishes.
Incredible Taste of Indian Vegetarian Cuisine
$18.00
by Uma Aggarwal
Vegetarianism has been advocated by many diverse people like philosophers Plato, Nietzsche, political leaders like Benjamin Franklin, Mahatma Gandhi, and Pop icon Paul McCartney. Besides Ayurveda’s the ancient treatises recommended vegetarian diet to prolong your life thousands of years ago. It suggests that in order to maintain peaceful happy life with disciplined thoughts vegetarian diet is highly recommended because eating meat promotes emotions of hatred, jealousy, anger and animosity in a human mind. Modern science has also demonstrated remarkable health benefits of a vegetarian diet.
Vegetarians avoid the animal fat linked to cancer and get abundant fiber, vitamins, and phytochemicals that help to prevent cancer. Vegetables and fruits and grains provide low fat and high fiber that reduces cholesterol levels and with stress management and exercise one could reverse arthrosclerosis or hardening of arteries. Vegetarian diet also keeps your blood pressure low. Vegetarian diet is high in potassium and that helps to lower your blood pressure.
A vegetarian menu is life extending and keeps your mind peaceful and harmonious. My book offers some incredible vegetarian recipes cooked with healthful spices. Indian cuisine is famous world over and enjoys a great reputation of being very unique and healthy. With charm of its own it has such a great variety of tastes, colors and aroma that those who taste it once sometimes find other foods somewhat tasteless. Sampling of Indian food is an unforgettable experience. The delicious meat curries and beautiful Pilafs will haunt one’s memory forever and the mere mention of Gulabjamans, Samosas, and Kabobs will make the mouth water. Along with the pleasures comes the hidden dividend of health benefits. Its Dhals (lentil preparations) are full of digestible proteins. Its various delicious vegetable curries contain many vitamins and have lots of fiber. Indian breads are commonly made with whole-wheat flour rich in essential nutrients and minerals. The food is ideally prepared with all fresh ingredients. Yogurt is also an essential part of the Indian meal, which is very good for your digestive system.
The book offers innumerable number of proteinaceous vegetarian dishes keeping the vegetarian reader in mind. My love of Indian cooking its artful, deliberate use of spices their health benefits and the joy, I have seen in sharing this cuisine that I love, are what has inspired me to write this book. To help you understand the origination and foundation of Indian cooking I have also included information on the history of this cuisine in the book and its influence on Indian cooking. The recipes are written with a global appeal in mind and they include the Indian name and an English description as well as step by step instructions of how to create a quick easy delicious and healthy Indian dish.
I have also described the health benefits of each spice used and its Indian name. The recipes are authentically Indian but sometimes with a fusion of local ingredients to appeal to the western pallet. Helpful hints and small talk is given at the bottom of some recipes to help you in the preparation of that recipe. India is one of the most diverse countries with many religions and races living together for centuries. It has 16 prominent provinces with their own official languages and their own cuisines. I have tried to give you a glimpse into each of these cuisines.The book has recipes for every occasion from an easy simple quick preparation to a classic weekend dinner you might have had at an upscale restaurant. I welcome you now into my Indian subcontinent kitchen and would like to take you on a journey to “The Incredible Taste of Indian Vegetarian Cuisine."
Vegetarianism has been advocated by many diverse people like philosophers Plato, Nietzsche, political leaders like Benjamin Franklin, Mahatma Gandhi, and Pop icon Paul McCartney. Besides Ayurveda’s the ancient treatises recommended vegetarian diet to prolong your life thousands of years ago. It suggests that in order to maintain peaceful happy life with disciplined thoughts vegetarian diet is highly recommended because eating meat promotes emotions of hatred, jealousy, anger and animosity in a human mind. Modern science has also demonstrated remarkable health benefits of a vegetarian diet.
Vegetarians avoid the animal fat linked to cancer and get abundant fiber, vitamins, and phytochemicals that help to prevent cancer. Vegetables and fruits and grains provide low fat and high fiber that reduces cholesterol levels and with stress management and exercise one could reverse arthrosclerosis or hardening of arteries. Vegetarian diet also keeps your blood pressure low. Vegetarian diet is high in potassium and that helps to lower your blood pressure.
A vegetarian menu is life extending and keeps your mind peaceful and harmonious. My book offers some incredible vegetarian recipes cooked with healthful spices. Indian cuisine is famous world over and enjoys a great reputation of being very unique and healthy. With charm of its own it has such a great variety of tastes, colors and aroma that those who taste it once sometimes find other foods somewhat tasteless. Sampling of Indian food is an unforgettable experience. The delicious meat curries and beautiful Pilafs will haunt one’s memory forever and the mere mention of Gulabjamans, Samosas, and Kabobs will make the mouth water. Along with the pleasures comes the hidden dividend of health benefits. Its Dhals (lentil preparations) are full of digestible proteins. Its various delicious vegetable curries contain many vitamins and have lots of fiber. Indian breads are commonly made with whole-wheat flour rich in essential nutrients and minerals. The food is ideally prepared with all fresh ingredients. Yogurt is also an essential part of the Indian meal, which is very good for your digestive system.
The book offers innumerable number of proteinaceous vegetarian dishes keeping the vegetarian reader in mind. My love of Indian cooking its artful, deliberate use of spices their health benefits and the joy, I have seen in sharing this cuisine that I love, are what has inspired me to write this book. To help you understand the origination and foundation of Indian cooking I have also included information on the history of this cuisine in the book and its influence on Indian cooking. The recipes are written with a global appeal in mind and they include the Indian name and an English description as well as step by step instructions of how to create a quick easy delicious and healthy Indian dish.
I have also described the health benefits of each spice used and its Indian name. The recipes are authentically Indian but sometimes with a fusion of local ingredients to appeal to the western pallet. Helpful hints and small talk is given at the bottom of some recipes to help you in the preparation of that recipe. India is one of the most diverse countries with many religions and races living together for centuries. It has 16 prominent provinces with their own official languages and their own cuisines. I have tried to give you a glimpse into each of these cuisines.The book has recipes for every occasion from an easy simple quick preparation to a classic weekend dinner you might have had at an upscale restaurant. I welcome you now into my Indian subcontinent kitchen and would like to take you on a journey to “The Incredible Taste of Indian Vegetarian Cuisine."
America's Favorite Recipes Part III: The Melting Pot Cuisine
$25.00
by Uma Aggarwal
America is called a melting pot of all cultures. As the immigration of different cultures continue to flood this land of opportunity, a revolution is taking place in the fusion of their cultures and cuisines. This transformation has been very prominent in the last 50 years and it is clearly visible in the emerging American cuisine. After this fusion, American cuisine has become a spectacular global cuisine.
In this book, I am not only giving the recipes that we love so dearly but also tried to emphasize the history and origin of these recipes and describe the use of healthful ingredients and spices to prolong your life. We have to watch what we eat. I am trying to bring this point to the attention of the reader that according to ancient Indian treatises and modern scientific research, it is established that the use of spices is not only for taste but it is for their hidden meaning. They have anticarcinogenic properties and their use is very important to maintain a good healthy lifestyle. Americans are heavily ridden with obesity, heart diseases, diabetes, breast cancer and many other diseases. My idea is to have you use these exotic spices to make our food as healthy as possible and digestible. I have also tried to capture and write the history and origin of these recipes. Sometimes we load our foods with creams, lards, and other fats to make it delicious; instead, try using aromatic spices and fresh ingredients and you will find your food equally delicious and vastly healthier.
Most of these foreign recipes have historical dimensions and origin. They have now shaped themselves gradually to suit the American pallet and have become an integral part of American cuisine. We can make them equally delicious by wisely using healthful ingredients. In order to make these books interesting and enjoyable, they are written with easy step by step instructions. I am hopeful that these books, America’s Favorite Recipes Part I, Part II and Part III will soon become your favorite coffee table books as well as your recipe books.
America is called a melting pot of all cultures. As the immigration of different cultures continue to flood this land of opportunity, a revolution is taking place in the fusion of their cultures and cuisines. This transformation has been very prominent in the last 50 years and it is clearly visible in the emerging American cuisine. After this fusion, American cuisine has become a spectacular global cuisine.
In this book, I am not only giving the recipes that we love so dearly but also tried to emphasize the history and origin of these recipes and describe the use of healthful ingredients and spices to prolong your life. We have to watch what we eat. I am trying to bring this point to the attention of the reader that according to ancient Indian treatises and modern scientific research, it is established that the use of spices is not only for taste but it is for their hidden meaning. They have anticarcinogenic properties and their use is very important to maintain a good healthy lifestyle. Americans are heavily ridden with obesity, heart diseases, diabetes, breast cancer and many other diseases. My idea is to have you use these exotic spices to make our food as healthy as possible and digestible. I have also tried to capture and write the history and origin of these recipes. Sometimes we load our foods with creams, lards, and other fats to make it delicious; instead, try using aromatic spices and fresh ingredients and you will find your food equally delicious and vastly healthier.
Most of these foreign recipes have historical dimensions and origin. They have now shaped themselves gradually to suit the American pallet and have become an integral part of American cuisine. We can make them equally delicious by wisely using healthful ingredients. In order to make these books interesting and enjoyable, they are written with easy step by step instructions. I am hopeful that these books, America’s Favorite Recipes Part I, Part II and Part III will soon become your favorite coffee table books as well as your recipe books.
America's Favorite Recipes Part II: The Melting Pot Cuisine
$20.00
by Uma Aggarwal
America's Favorite Recipes, Part II: The Melting Pot Cuisine is the author's cookbook portraying the unique American Cuisine with a fascinating global array of main dishes from colonial times to evolving ethnic fusion. Learn to cook food that has become the soul of America.
America is often called the world's melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors, says Aggarwal. Picking up where she left off in Part I, she continues to explore the international main dishes with their charms, traditions and, of course, with their melting pot effect to become America's Favorite Recipes.
This new collection focuses specifically on entrées. As with the first book, readers also get bonus information about the origin and history of the recipes. She has recipes, such as Salmon Wellington, Salmon Puff Pastry with Mushroom Duxelles, Oven-Roasted Pulled Pork, French Beef Bourguignon, Kim Chi Fried Rice with Korean Pepper Paste, and more.
America's Favorite Recipes, Part II: The Melting Pot Cuisine is the author's cookbook portraying the unique American Cuisine with a fascinating global array of main dishes from colonial times to evolving ethnic fusion. Learn to cook food that has become the soul of America.
America is often called the world's melting pot, a title that proudly celebrates its joyful amalgamation of many peoples, cultures, customs, languages and flavors, says Aggarwal. Picking up where she left off in Part I, she continues to explore the international main dishes with their charms, traditions and, of course, with their melting pot effect to become America's Favorite Recipes.
This new collection focuses specifically on entrées. As with the first book, readers also get bonus information about the origin and history of the recipes. She has recipes, such as Salmon Wellington, Salmon Puff Pastry with Mushroom Duxelles, Oven-Roasted Pulled Pork, French Beef Bourguignon, Kim Chi Fried Rice with Korean Pepper Paste, and more.
