Mrcook The Very Best Of Indian Cuisine….

Check it out mrcook web site…. cookbook on web

I am mrcook!

I love healthy food. I love to cook. I love to host.

At mrcook, I would like to provide you all some great Recipes from the Indian Cuisine.

Ah so what’s new? Well The Indian Recipes is as varied as the nation itself!

Indian Cuisine has taken cues from all over the world, and has successfully integrated to its taste and flavor. It’s our endeavor at mrcook to provide you the very best of Indian Recipes to one and all.

And let me tell you some of the Indian Recipes are as easy as they can get and some as elaborate as possible.

But why are these Indian Cuisines so good? Because they are made from all Natural Ingredients, and do not encourage any artificial flavor or seasoning. And the most important Indian Cuisines are very tasty! Check it out for yourself; do not take my word for granted!

At mrcook all Indian Recipes have been tested by me personally, and are perfected over time, with feedback from various sources. Just remember cooking is an art and is perfected over a time!

So welcome, once again to mrcook for Lip Smacking, Organic, Natural and Healthy Indian Cuisine!

We have totally five sections and they list Recipes accordingly. The divisions are:

a. Poultry Section
In this section the basic meat is Chicken. The recipes are either in the Curry (or) Gravy form or Dry. The complete selections of dishes are served either with Rice or Roti (Indian bread). Also you can alternatively serve it with Wheat or Brown Bread.

Generally Chicken being soft meat you do not need to pressure cook. Pan cooking should be more than sufficient in all cases. You can use either Chicken with Bones or Boneless to suit your taste.
The only exception is the Pulav or Biriyani which is a specialty dish, and is cooked along with rice. The dish is generally served as is.

b. Lamb Section
In this section the basic meat is Lamb or Mutton. Again the dishes may be in the Curry form or Dry and is served with rice or Rotis.
Generally Lamb being a harder meat it is advisable to pressure cook where ever possible. The cooking time will generally be on the higher side. You may use meat tenderizer if you like to.
Also in all the Lamb meat dishes the mutton can be substituted with Pork meat and you have the same dish in form of Pork. Just remember due to the already existing fat in the Pork meat you may reduce the amount of oil used in the cooking.

c. Seafood Section
In this section the basic meat is Fish, Prawns and Crabs. In India we generally get Seer, Bekti, Pomfret, Shark kinds of Fish. So generally all the dishes are made from these available varieties of Seafood. But you need not stick to that as a rule. You can always try to use whatever fish is available in your region.
And as you all know the fish meat being very tender, forget pressure cooking, even the pan cooking should be as fast as possible. Generally 5 to 10 minutes of cooking is more than enough for Fish and 3 to 4 minutes for Prawns. Take care not to overcook as the meat may become rubbery and the falvor will belost.

d. Vegetarian Section
In this section all preparations are made with Vegetables only. Please use fresh vegetables and again do not overcook the vegetables. When boiling vegetables, use just the required amount of water and instead of draining the water, use it for cooking, that way you can preserve the complete nutrition. Vegetables are also easily cooked and max of 10 min Pan cooking should be enough for almost all vegetables. Potatoes and the like are exceptions, and you can pressure cook them or your cooking time can be on the higher side.

5. Kabab Section

Kababs, for you all who have not heard about, is a very special preparation, popular in India, Pakistan, Afghanistan, Persia, Gulf Countries etc.

Please do make a note that you will definitely need a good Grill and Smoking Chamber to make these Recipes. So kindly check the requirements in the respective Recipes section before proceeding to make these wonderful Recipes.

And do check on the marinade methods and timing, as it is the most critical part of the preparation. Do use Meat Tenderizer, in India we generally and widely use ground Raw Papaya for the purpose. If you can get the same it is ok or you can always use the commercially available ones.

And personally I prefer a Charcoal Pit or Gas fired Oven or Electrical Grill/Oven, strictly in the preference as listed out. Microwave is a definite no, by my experience.

You will also require thick walled Vessels to Cook Indian Food. Most of the cooking is done at high temperatures and you do not want the food to burn out. Believe me heavy Utensils will go a long way in avoiding the above disaster.

Also Indian Cuisine is generally very spicy. You may as per your taste reduce the condiments to suit your taste buds.

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