“I Love India’s Cooking,” by Jean Immerwahr consists of 30 favorite recipes, simplified and adapted for non-Indian cooks everywhere, especially in the US. To learn more about Jean’s travels in India, visit George Immerwahr’s memoirs.
Each of these Indian recipes has been simplified for use by the American cook, with ingredients readily available in American grocery stores.
Below is the book’s original table of contents. Recipes will be added to this website weekly.
Table of Contents
Vegetables
Dal Soup (split peas)
Curried Baked Beans
Eggplant Curry
Potato Curry
Curried Spinach
Peas and Panir
Spices
Miscellaneous
Panir (Indian Cheese)
Two Chutneys
Mango or Mixed Fruit Chutney
Sweets
Semolina Pudding
Semolina Halwa
Meats, Fish and Chicken
Curried Fish or Chicken
Ground Beef (Keema)
Curried Liver
Curried Beans / Chicken Livers
Mutton Stew
Mutton or Chicken Do-Pyazz
Rice
Partified Rice
