Author: Master Chefs of India
Publisher: Roli Books
Year: 2007
Language: English
Pages: 96
ISBN/UPC (if available): 81-7436-297-5
Description
Slow Oven or Dum Pukht has become one of the most refined forms of cooking in India, even though the style is no more than 200 years old. Slow Oven means cooking on very low flame, mostly in sealed containers, allowing the meats and vegetables to cook, as far as possible, in their own juices. The spices used are less than those in traditional Indian cooking, with fresh spices and herbs for flavouring . In some cases, cooking dough is spread over the container, like a lid, to seal the foods.
This is known as a purdah (veil), but on cooking becomes a bread which has absorbed the flavours of the food and the two are, therefore, best eaten together. In the end, Dum Pukht food is about aroma, when the seal is broken on the table and the fragrance of a Lucknavi repast floats in the air.
Indian cuisine has a range and variety that is extraordinary, with each region contributing its won flavour. Modern Indian cooking borrows selectively from these diverse styles, assimilates and adapts them to suit the palate. The richness of Indian food, therefore continues to grow.
Contents
CHICKEN
Dum ka Murg
Methi Murg
Murg-e-Khas
Murg Khusk Parda
Saag Murg
Tangri Kebab
LAMB
Baoli Handi
Handi Pasanda
Kareli ka Rogan Josh
Kohe Awadh
Nail Gosht
Raan-e-Dum
Raan-e-Mussallam
Rajasthani Gosht
Rara Gosht
Taar Korma
FISH AND OTHER SEAFOOD
Machhi Rolls
Mahi Mussallam
Jhinga Dum Saunfiya
VEGETARIAN
Baghar-e-Baingan
Bharwan Lauki
Dum Aloo Kashmiri
Dum ke Baingan
Dum ka Paneer
Kaddu Mater ki Sabzi
Kela Kofta
Khatte Aloo
Mirch ka Salan
ACCOMPANIMENTS
RICE
Chilman Biryani
Gosht Biryani
Jhinga Biryani
Kathal ka Pulao
Mater Pulao
Mewa ka Pulao
Vegetable Biryani
Zafrani Biryani
BREADS
Lachha Parantha
Poori
CHUTNEY
Sesame Seed and Tomato Chutney
RAITAS
Bhurani Raita
Cucumber and Tomato Raita
DESSERT
Gajar ka Halwa