Author: Jiggs Kalra
Publisher: Allied Publishers
Year: 2006
Language: English
Pages: 214
ISBN/UPC (if available): 8170230063
Description
It is no secret that Indian cuisine is "in" and the time ripe to introduce the "Grand Ol'Men and the "Whiz Kids" of the Indian Kitchen. Chefs who are inventing and daring ready to try out any thing new and different. Jiggs Kalra presents wonderful collection of recipes-old and new- from the wonderful repertoires of these master chefs.
Contents
* PREFACE
* INTRODUCTION
* BASIC KITCHEN EQUIPMENT
* CULINARY TERMS
* SPICES
* A WORD ABOUT THE RECIPES
* WEIGHTS AND MEASURES
* GLOSSARY
* SALADS AND COLD FOOD
* Jinga Achaar Salad, Murgh Salad, Boti Ka Salad, Dakshini
Salad, Aloo Salad Anarkali, Kachumbar, Thandi Ajwaini
Machchli, Murgh Reshmi, Murgh Lajawab, Raan-e-Gulmarg,
Khasta Kheema
* TANDOORI AND OTHER KEBAB
* Tandoori Lobster, Tandoori Pomfret, Tandoori Murgh, Murgh
Tikka, Murgh Nawabi, Shaan-e-Murgh, Murgh Malai, Kastoori
Kebab, Reshmi Kebab, Galouti Kebab, Mail Seekh, Kum Ke
Kebab, Shikampuri Kebab, Adraki Chaamp, Gosht Elaichi
Pasanda, Paneer Ka Tikka
* HANDI, KADHAI AND TAWA
* HANDI - Murgh Navrattan, Methi Murgh, Achaar Korma,
Gosht aur Vadi Biryani, Kachchi Mirch Ka Gosht, Khade Masale
Ka Gosht, Khumb Hara Dhania, Aloo Chutney wale, 'Raspberry'
Mattar, Kale Moti Biryani
* KADHAI - Kadhai Jinga, Kadhai Murgh, Narial Ka Gosht,
Kadhai Gosht Hussainee, Dahi Ka Kheema, Laziz Khumb,
Makki-Khumb Masala, Kadhai Paneer, Kadhai Chholey, Dal
Kabila
* TAWA - Jinga Masala, Samudri Khazana Tak-a-Tak, Murgh
Tawa Masala, Murgh Galouti, Gosht Pasanda Paya Ras, Gosht
Banjara, Gosht-ke-Khaje, Paneer Tawa Masala, Pao-Bhaji, Dal
Be-Aab
* DUM PUKHT AND AVADH
* DUM PUKHT - Gulnar Jalpari, Khuroos-e-Tursh,
Khuroos-e-Potli, Ahd-e-Changezi, Zaqand-e-Kebabi,
Firdau-e-Barein, Subz Gosht, Guncha-o-Bahar, Phaldari Kofta,
Badal Jaam
* AVADH - Dudhia Bataer, Peethiwali Machchli, Murgh
Mussalam, Murgh Wajid Ali, Gosht Korma, Chandi Kalyan,
Nahari Gosht, Lazeez Paslian, Lauki Mussalam, Dhingri Dulma
* WEST COAST FOODS
* GOA - Goa Prawn Masala, Prawn Balchao, Goa Curry,
Galin Xacutti, Vindaloo, Sorpotel
* PARSEE - Kolmino Patio, Dhan-Dal Patio, Patrani
Machchi, Kheema-Sali, Dhansak
* PUNJAB
Amritsari Machchi, Mogewala Kukarh, Makhani Chooze,
Patialashahi Meat, Meat Belli Ram, Masalewalian Chaampan,
Raarha Meat, Peshawari Chhole, Sarson Ka Saag, Hara Chholia
te Paneer, Masaledar Karela, Bhartha, Kadhi, Punj Rattani
Dal, Dal Amritsari, Dal Makhani
* RAJASTHAN
Maas Ke Sule, Safed Maas, Lal Maas, Makki Ka Soweta, Maas Ki
Kadhi, Khad, Amrud Ki Subzi, Mongodi Ki Subzi, Besan Ke
Gatte, Moong Kal Khilma
* SOUTH INDIA
Iggaru Royya, Erha Kari, Kerala Nandu Masala, Pompfret
Mappas, Kozhi Vartha Kari, Milagu Kozhi Chettinad, Vendakka
Masala Pachchadi, Bataani Kaal Kari, Murungakkai Sambhar,
Rasam, Bisi Bhela Huliyana
* HYDERABAD - Hyderabadi Murgh Korma, Murgh Nizami,
Murgh Do-Piaza Hyderabadi, Sofyani Biryani, Dalcha Gosht,
Nawabi Tarkari Biryani, Subz Khada Masala
* MITHA
Rabri, Shahi Tukrha, Kulfi, Rasmalai, Gulab Jamun,
Zauk-e-Shahi, Phirni, Kesari Kheer, Sevian, Shrikhand, Saeb
ki Kheer, Gajjar ka Halwa, Ananas ka Muzaafar,
Mushq-e-Tanjan, Murgh-ki-Burfi, Falooda
* SNACKS
Jhinga Til Tinka, Jaan-e-Man, Chaurasia Kathi, Goolar Kebab,
Aloo Pakora, Samosa, Mathi, Kachoori
* SOUTH INDIAN SNACKS - Dosai, Masala Dosai, Urla
Kazhangu Bonda, Idli, Kanjeevaram Idli, Medu Vadai
* PICKLES, CHUTNEYS AND MURABBA
Jhinga Achaar, Murgh Achaar, Aam Ka Achaar, Bharvan Lal
Mirch, Nimbu Achaar, Khatta-Meetha Achaar, Aam ki Chutney,
Gajjar ki Chutney, Sookhe Kale Angur ka Murabba, Aamle ka
Murabba, Adrak ka Murabba, Keri Ki Launjee, Saunth
* SOUTH INDIAN CHUTNEYS - Thengai Thoviyal (Coconut
Chutney), Takkali Thoviya (Tomato Chutney), Vengayam
Thoviyal (Onion Chutney)
* ROTIS (BREADS)
Tandoori Roti, Aloo Parantha, Batti, Khameeri Roti, Poori,
Naan, Bhatura, Kerala Parantha, Bakarkhani, Sheermal, Varqui
Paratha, Jalebi Paratha
* APPENDICES
MASALAS - Garam Masala I, Garam Masala II, Aromatic
Garam Masala, Chaat Masala, Tandoori Chaat Masala, Dum Ka
Masala, Dhansak Masala, Sambhar Masala, Mulagapodi
* GRAVIES - Basic Gravy I, Basic Gravy II, Makhani
Gravy, Kadhai Gravy
* PASTES - Boiled Onion Paste, Fried Onion Paste,
Ginger Paste, Garlic Paste, Cashewnut Paste, Coconut Paste,
Poppy Seed Paste
* MILK - Dahi (Yoghurt), Amrit Dahi, Kesari Dahi,
Paneer, Chhenna, Khoya
* TAMARIND PULP
* COCONUT
* HOW TO MAKE DESI GHEE FROM BUTTER