Author: Nita Mehta
Publisher: SNAB
Year: 2003
Language: English
Pages: 102
ISBN/UPC (if available): 8178690543
Description
Indian cuisine is extremely varied and food of one region differs greatly from another. These vegetables and curries are eaten with rice or Indian breads (roti). Exotic biryaanis and pulaosprepared from Indian basmati rice, flavoured with magical spices like fennel seeds, cinnamon sticks and cardamom pods, are all explained simply. The Indian flat breads-nan and Khasta roti and just wonderful!
This book offers even Indian drinks and soups besides the regular meals. The classic Thandai and gulab ka sherbet are now made more delicious. Special Indian sweets have also been included.
Contents
INTRODUCTION
DRINKS & SOUPS
Thandai
Gulab ka Soda Sherbet
Nimbu Dhania ka Shorba
Mulligatawny Soup
TANDOORI & OTHER SNACKS
Lachhedar Paneer Crisps
Sangam Tikki Masala
Dakshini Paneer Tikka
Nutty Sago Puffs
Moong Phali Tukda
Kathal Tikka
Vegetable Chaat Nuggets
Haryali Paneer Tikka
Masala Dosa
Lajawaab Poha Pattise
CURRIES
Kashmiri Dum Aloo
Mewa Seekh in Gravy
Khaaja Aloo
Bharwaan Kofte in
Magaz Gravy
Kandhari Khumb
Gatee ke Subzi
Paneer Makhani
Sarson ka Saag
Dal Makhani
Pindi Chhole
Paneer Blocks in Gravy
DRY & MASALA DISHES
Mili-Juli-Subzi
Bharwaan Tamatar
Imli Chutney Waale Aloo
Bhindi with Peanuts
Anjeeri Gobhi
Mixed Vegetable Jalfrezi
Anjeeri Gobhi
Mixed Vegetable Jalfrezi
Hari Chutney Paneer
Khumb Nadiyaan Kinare
RICE & ROTI
Khasta Roti
Dum Hyderabadi Biryani
Panchratan Chaawal
Nan Badaami
SWEET DISHES
Noorani Gajmalai
Seb ka Meetha