Vij's: Elegant and Inspired Indian Cuisine

Vij's: Elegant and Inspired Indian Cuisine

Meeru Dhalwala

Language: English

Pages: 192

ISBN: 1553651847

Format: PDF / Kindle (mobi) / ePub

Vij's: Elegant and Inspired Indian Cuisine

Meeru Dhalwala

Language: English

Pages: 192

ISBN: 1553651847

Format: PDF / Kindle (mobi) / ePub


At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru use the freshest local ingredients and original ideas to create exciting new takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.

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and reserve the tomato broth. Can be used right away. Will also keep refrigerated for 1 week or frozen for up to 1 month in a sealed container. Basics ∫ VijInteriorFinal.indd 31 1 7/31/06 12:47:52 TA M A R I N D PA S T E 2 @ cups water 1 packet (14 oz) pure seedless tamarind (“imli”) t ’ s B e t t e r t o make your own tamarind paste than to buy it ready-made from the grocery store, as this recipe is pure tamarind and water. All of our recipes are based on this particular tamarind paste

manager, insisted that we shouldn’t write “steamed” on the menu, fearing that customers wouldn’t order them), Anjum was right: these kebobs are very popular with our customers. In Pakistan, ground lamb or goat is often used instead of beef. We recommend that you use lean ground beef, but not the extra lean. A little bit of fat makes tender kebobs. It is also important that you steam the kebobs in a pan small enough that the uncooked kebobs can be stacked in at least two tight rows. If your pan is

beach and stay there until six or seven in the morning. With my parents living with me in a small apartment (and my father still believing in a ten o’clock bedtime for all), my car was our only place for privacy. We married on December 24, 1994, soon after her trip to Vancouver. In February 1995, Meeru moved to Vancouver permanently. She quickly became very interested and involved with our food. In fact, she was soon interfering with what we were preparing for our menu, and many discussions took

chicken stock into the pot (or bowl) and discard solids. You should have about 5 cups of stock. Set aside. (Will keep in the refrigerator for 3 to 4 days, or frozen for up to 1 month, in a sealed container.) chicken stock B l a c k c u m i n s e e d s Heat a small frying pan on medium heat for 1 minute. Add cumin seeds and heat them, stirring constantly, for 2 to 3 minutes or until dark brown. Transfer darkened seeds to a bowl and set aside to cool. Melt ghee in a medium pot on medium heat. Add

becomes dry while cooking. This should be a moist, thick curry. t o s e r v e Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl. wine 80 VijInteriorFinal.indd 80 We enjoy this dish with the spiciness of a Zinfandel. ∫ On the Table 7/31/06 13:11:26 Coriander and BLaCK CardaMoM LAMB IN BUTTERMILK CURRY point of view, this curry won’t win any prizes. It is, however, the most satisfying stewed meat curry with a twist: we only

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