Author: Nita Mehta
Publisher: SNAB
Year: 2002
Language: English
Pages: 126
ISBN/UPC (if available): 8178690349
Description
International Cooking for the Indian Kitchen contains the very popular international dishes with a beautiful blend of flavors and textures from around the world. The recipes have been modified to suit Indian conditions, keeping in mind, the climate, taste and easy availability of ingredients.
These recipes are deliciously different, not at all complicated and yet tasty. We have made sure to make this book quick and simple for you. So, Try it out right away!
This book is a feast of vegetarian delights. There is Eggplant Parmagiana and the favorite Cheesecake from Italy, Steaks and Sizzlers from the English menu, Quesadillas, Fajitas, Chimichangas and Salsa from Mexico, Crepe Florentine and ratatouille from France, gazpacho and Paella from Spain, Dishes from South East Asia, like Thai curry, Malaysian curry, Noodles with Tofu, the tangy Sour Mango Salad, the Chinese hot and sour soup and honey chilli veggies too.
Then there are some exotic and very popular dishes from other parts of the world like Greek delicacies Falafel and Hummus, the Hungarian Goulash from Hungary, Tempura, the Famous fritters of Japan and Rosti, the potato pancakes of Switzerland and many more.
Contents
Introduction
About the ingredients used in International cooking
Pasta Tips
ITALIAN
Mozzarella Skewers
Caesar Salad
Roasted Pepper & Pasta Salad
Corn Minestrone
Garlic Bread
Baked Penne Bolognese
Fusilli Mushroom Alfredo
Corn-Vegetable Lasagne
Eggplant Parmagiana
Veggie Supreme Pizza
Crusty Tomatoes
Chargrilled Caprika
Vegetable Risotto
Tiramisu
Strawbeny Cheese Cake
ENGLISH
Sesame Corn Balls
Cheesy Spinach Canapes
Cream of Almond Soup
Sour Cream Salad
Vegetables Baked
With Spinach Sauce
Vegetable Steak
Vegetable Sizzler
With Pepper Sauce
Cheese Steaks
Lentil Shepherd’s Pie
Rice Aubergine Casserole
Coffee Caramel
Cherry Orange Surprise
MEXICAN
Southern Belle
Orange Blossom
Nachos pollo
Quesadillas
Chimichangas
Fajitas
Burrito
Salsa
Sour Cream
Guacamole
Refried Beans
Flour Tortillas
Mexican Paradise
Orange Chocolate Mousse
THAI
Vegetable Satay with Peanut Souce
ToYum Pla
Thai Golden Pouches
Sour Mango & Cashew Salad
Green Papaya Salad
Thai Green Curry with
Tofu & Aubergines
Vegetables in Red Curry
Stir Fried Mushrooms
With Cashewnuts
Masaman Curried Rice
Noodles with Bean Sprouts
Thai Style Fried Bananas
Tapioca Pudding
Coconut & Date Ice Cream
CHINESE
Spicy Fried Rice Triangles
Chilli Vegetables
Vegetable Dim Sums
Kimchi Salad
Hot & Sour Vegetable Soup
Shredded Honye Potatoes
Szechwan Vegetables with Nuts
Tofu in Hot Garlic Souce
Honey Chilli Veggies
Vegetable Manchurian
Lotus Root with scallions
Vegetable Haka Noodles
Mushroom & Bamboo Shoot Rice / Noodles
Vegetable Fried Rice
Toffee Apples
MALAYSIAN
Malaysian Spring Rolls (Poh Piah)
Brinjal Curry (Kari Terung)
Mushroom & Potato Curry
Mixed Vegetables in Coconut Curry (Kubis Masak Lemak)
Corn Rice
Hot Noodles with Tofu (Mie Goreng)
FRENCH
Salad Nicoise
French Onion Soup
Deep Dish Quiche
Mushroom Croquettes
Herbed French Bread
Ratatouille
Stuffed Potato Au Gratin
Mushroom Stroganoff
Crepes Florentine
Date & Walnut Pie
Black Grape Souffle
Crepe Suzette
SPANISH
Mushroom Fire Crackers
Gazpacho
Baked Cheesy Potatoes
Paella
Spanish Cream
FAVOURITES FROM AROUND THE WORLD
Tempura (Japanese)
Braised Tofu with
Radish Relish
Mushroom Rosti (Swiss)
Felafel (Greek)
Hummus Dip (Greek)
Tahini Paste (Greek)
Hungarian Goulash (Hungary)