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rel="nofollow" href="#u27645690-b301-5792-b8e6-d018f9b99d6c">Chapter 6: Using Staple Ingredients in Indian Dishes Focusing on Ingredients The Long and Short of Cooking Rice Making and Storing Ginger-Garlic Paste Happy Sour: Using Tamarind You Say To-May-To, I Say To-Mah-To: Using Fresh, Canned, or Paste Loving Lentils I’m Not Crying, You’re Crying: Working with Onions Drop It Like It’s Hot: Cooking with Chilies Going Cuckoo for Coconut Making and Using Paneer Chapter 7: Spices Make Indian Dishes Nice We Seed to Talk: Using Whole Spice Seeds Ground Sterling: Working with Ground Spices Creating a Series of Blends Chapter 8: Building a Curry Defining Curry: What It is and What It Isn’t First Things First: Choosing a Pan and Using the Right Oil Paying Attention to the Order in Which Ingredients Are Added to the Pan Building Different Kinds of Curries Turning Up the Heat Adding Depth to Your Curry Achieving the Right Color and Consistency Jazzing Up the Look with Garnishes Chapter 9: Bringing It All Together in a Deliciously Healthy Meal Off the Menu: Restaurant versus Home Cooking Taking the Worry out of Curry Putting Together Indian Meals

      7  Part 3: Serving Up Indian Specialties Chapter 10: Lovely Lamb, Beef, and Pork Dishes Chapter 11: Scrumptious Poultry Dishes Chapter 12: Delish Fish and Seafood Dishes Chapter 13: Vegetables Cooked the Indian Way Chapter 14: Rice with a Bit of Anything Chapter 15: Can’t-Be-Beat Lentils and Beans Chapter 16: Exotic Egg Dishes

      8  Part 4: Whipping Up Breads, Chutneys, and Tasty Treats Chapter 17: Dishes to Start the Day Chapter 18: Tasty Snacks and Appetizers Chapter 19: No-Bake Breads Chapter 20: Chutneys and Salads Chapter 21: Desserts and Drinks

      9  Part 5: The Part of Tens Chapter 22: Ten Time-Saving Tips for the Kitchen Prepare Your Ingredients Ahead of Time Store Your Spices Efficiently Cook in Batches Chop Ingredients Evenly Freeze Basic Curry Sauces Figure Out the Proper Prep Order Reduce Food Waste Keep Your Compost Pail Nearby Use a Pressure Cooker or Instant Pot Choose the Right Size Pan and Use a Lid Chapter 23: Ten Myths about Indian Food All Indian Food Is Extremely Hot Popadams and Dips Are Eaten at the Start of a Meal All Indian Food Is Curry Indian Food Is Unhealthy All Indian Bread Is Naan Adding Curry Powder Makes a Dish Indian Eating with Your Fingers Is Unhygienic Indians Eat Food off Leaves and Not Plates All Indian Food Is Cooked in Ghee Indian Food Is Mainly Vegetarian Chapter 24: Ten Tips on Indian Table Etiquette Save Room for Seconds and Thirds Eat with Your Right Hand Don’t Double-Dip Show Appreciation to Your Host Wash Your Hands Don’t Lick Your Fingers Mix Your Food Intentionally Clean

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