Author: Mohan Saigal
Publisher: Star Publications
Year: 2002
Language: English
Pages: 120
ISBN/UPC (if available): 8176500429
Description
This book assists you to prepare more than 100 vegetarian and non-vegetarian dishes in your own kitchen in a simple and economical way, in India or outside India.
Eating out in any Indian restaurant is not a problem because you can find such restaurants in almost every part of the world, but a good kitchen at home has its own charm. It provides not only an economic solution, but also offers healthy nourishment. And this book will definitely meet both these elements.
Preparation of Indian and Pakistani cuisines is an art, but not very difficult to understand. They can as easily be prepared by any housewife as by a professional cook. The important factors are the correct proportion of ingredients and spices and the proper balancing of time-laps for their preparations. An essential part of the cooking is the right ingredients and sciences, which are now available even outside India and Pakistan.
India is a vast country, and each part of the country has come variations in its food. Included in this book are some popular and delicious dishes of different regions, so that the readers can make a selection of what they would enjoy.
Contents
English Names of some Indian ingredients
Calories required & burnt in daily routine
Calorie Chart
CHAPTER 1
VEGETABLES (DRY PREPARATIONS)
Sarson ka Saag (A curry made with mustard Greens)
Paneer Dahiwala (Cottage Cheese in Yogurt)
Aloo Lajawab (Potatoes cooked in milk)
Subji-Do-Piaza
Kadai Paneer
Alagadda Puttu (Potato Scramble)
Dal Palak (Lentil and Spinach)
Alu Gobhi (Potato and Cauliflower)
Alu dum (Whole Savoury Potatoes)
Baigan Bartha (Toasted Mashed Brinjal)
Bhari Simle Mirch (Stuffed Capsicum)
Palak Bhutta (Corn in Spinach Puree)
Arvi Kachalu (Colocasia Salad)
Masala Bhindi (Spiced Chillies)
Masala wale Karela (Stuffed Bittergourd)
CHAPTER II
DALS
Dal Fry (Urad and Chana dal)
Methi Dal (Fenugreek Lentil)
Sahjahani Dal
Dil Dar Dal (Mixed Lentil and Vegetables)
Amritsari Rajma, (Amritsar Style Red Kidney Beans)
Ghugni (Sweet & Sour Lentil)
Bengal Gram Dal
Rajma (Red Kidney Beans)
Khatti Arhar/Tuver Dal (Piquant Lentil)
Makhani Dal (Buttered Lentil)
Khatte Channe (Piquant Chickpeas)
Roghani Dal (Savoury Gram & Kidney Beans)
Chana Dal (Lentil with Chickpeas)
CHAPTER III
CURRIED DISHES
Kuttu (Vegetables in coconut Gravy)
Vegetable Korma (Mixed Vegetable Curry)
Aloo Mazedaar (Stuffed Potatoes)
Peas & Mushroom Curry
Chamman (Cottage Cheese in Gravy)
Lucknowi Koftas (Lucknow Style Dumpling)
Pakori Wali Karhi (Butter-milk, Curry & Spinach Dumplings)
Alu Matar Rassa (Butter-milk, Curry & Spinach Dumplings)
Alu Matar Rassa (Potato & Peas Curry)
Lauki ke Kofte (Vegetable Marrow Kofta Curry)
CHAPTER IV
INDIAN RICE
Mixed Vegetable Pulao (Rice)
Matar Pillau (Pea Rice)
CHAPTER V
BREAD
Alu Paratha (Stuffed Indian Bread)
Besani Roti (Garam Flour and Whole Flour Bread)
Puries (Puffed fried Bread)
Matar ki Kachauri (Puries Fried stuffed with Peas)
Naans (Fluffy Indian Bread)
Bahatura (Fried Leavened Bread)
CHAPTER VI
MUTTON DISHES
Shahi Korma (Mutton Almond Curry)
Palak Gosht (Spinach Meat Curry)
Alu Gosht (Meat and Potato Curry)
Mutton 'Do-Piaza' (Meat Curry with Herbs)
Shahi Kofta Curry (Plum Meat-Ball Curry)
Dilkush Chops (Potato Mint Chops)
Tomato Gosh (Mutton Chop in Tomato Gravy)
Rogan-Josh (Mutton Curry)
Mutton Mughlai Masala (Mughlai Spices Mutton Curry)
Keema Mirch (Mince Meat with Ballpeppers)
Khatte Mutton Chops (Soured Mutton Chops)
Makai Gosht (Sweetcorn in Mutton)
Chop Mirchwale (Mutton Chops Cooked with Black Pepper)
Pasanda Kabab (Almond Mixed Chops)
Barrah or Boti Kabab (Skewered Meat)
Kabaraga (Creamy Kabab Chops)
Shami Kabab (Minced Meat Chops)
Nargisi Kofta (Scotach Egg Curry)
CHAPTER VII
CHICKEN DISHES
Shahad-e-Murgh (Boneless Chicken in Honey)
Chicken Garuda (Shredded Chicken)
Kadai Murgh (Roast Chicken in a 'wok' Pot)
Hara Murgh (Chicken in Green Gravy)
Murgh Kashmiri (Chicken in Green Gravy : Kashmir Style)
Malai Murgh Badami (Chicken in a creamy Almond Gravy)
Murgh Methi (Chicken cooked with Fenugreek Leaves)
Murgh Shahajahani (Chicken in Coconut cream)
Dum Tomato Chicken
Hariyal Kukarh (Mint Chicken)
Jeera Chicken (Chicken with Cumin)
Shahjahani Pulao (Royal Rice)
Murg Mussalum (Savoury whole Chicken)
Murg Korma (Curried Chicken )
Tandoori Chicken (Ovan-Cooked Chicken)
Makhani Murgh (Barbecu Chicken in Butter & Tomato Sauce)
CHAPTER VII
FISH/PRAWNS DISHES
Prawn Korma (Prawn Curry)
Pudhina Jhinga (Prawns cooked with fresh mint)
Jhinga Bangaram (Dry Prawns with Spices)
Saagwali Machi (Fish and Spinach Curry)
Bhapa Machi (Steamed Fish)
Fish Vindaloo
Madras Fish Curry
Goa Fish Curry
Machi Malaiwali (Baked Fish in Cream)
Deccani jhinga-Do-Pyaza (Prawns in Onion)
Tomato Fish
Punjab-Style Fried Fish
Machher Jhol (Fish Curry : Bengal Style)
Tandoori Machhli (Skewered Fish)
Jhinga Tariwali (Prawn with Gravy)
Malai Prawns (Cream Prawns)
Dahi Fish (Fish in Yoghurt)
Coconut fish
Baked Chutney Fish (Pickle Fish)
Fish Cakes
Fried Whole Fish
Stuffed Fish