Another favourite cookbook of mine is Madhur Jaffrey's An Invitation to Indian Cooking. This is the best cookbook for those who are new to Indian Cooking and are finding it hard around some of our ingredients. Though this book has no pictures, I would still recommend this book to anyone as it has loads of notes on Indian spices and flavourings, sample menus - veg and non veg, tips on kitchen utensils and other equipments etc.
A short blurb from the back cover - This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America - and changed the face of American cooking. Now, as Indian food enjoys and upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey's wonderful book.
Oh, by the way, she also happens to be an award winning actress. ;)
So is a simple recipe for an appetizer from the same cookbook- Jumbo shrimps on toothipicks. I will upload some photos here in a couple of days, Insha Allah.
5 cloves garlic, peeled and chopped
A piece of fresh ginger, about 1-inch cube, peeled and chopped
11/2 pounds (680grms) jumbo shrimp, peeled and deveined
3 tbsp vegetable oil
3 tbsp tomato paste
1/2 tsp ground turmeric
1 tbsp lemon juice
3/4 tsp salt
1/8-1/4 tsp cayenne pepper
Put the garlic and ginger in the container of an electric blender along with 3tbsp water. Blend at high speed until you have a smooth paste.
Wash shrimp well and pat them dry. Cut each shrimp into three sections. Set aside.
Heat oil in 10-12 inch skillet over medium flame. When hot, pour in the paste from blender and fry, stirring constantly, for 2 minutes. Add tomato paste and turmeric. Fry and stir another 2 minutes. Add 4tbsp water, the lemon juice, salt, and cayenne pepper. Cover and simmer gently for 2-3 minutes. (This much can be done in advance).
Five minutes before serving time, lift off cover, put in the shrimp and turn heat to high. Stir and fry the shrimp for about 5 minutes or until they just turn opaque.
To serve: Place on platter and stick toothpicks into each shrimp piece. Serve hot.