Indian Menu Planner
Roli Books Private Limited, 1995 - Cooking - 192 pages
Twelve celebrated chefs from Welcome Group Maurya Sheraton, New Delhi, bring you an array of traditional Indian recipes and delicacies from the subcontinent's cuisine. These chefs have not only simplified and adapted the old recipes to modern times but also generated new ones. The Indian Menu Planner is divided into three sections such as Tandoor and Dry Dishes, Curries and Simmering Pot and Vegetarian Dishes and Desserts. This book is innovatively packaged in a unique triple-section button pack.
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Chicken Handi Lazeez
Goan Fish Curry
30 minutes Cooking 45 minutes asafoetida bring to boil Capsicum Cardamom powder Cashew nuts Chaat masala chicken pieces chilli powder Salt chutney Cinnamon cloves coconut Cooking oil Coriander leaves Coriander powder cottage cheese cream cubes Cumin jeera cup Method cups water curry leaves deep fry fenugreek Garam masala Garlic paste Ginger ginger and garlic Ginger juliennes gm/1 cup gm/1 tbs gm/1 tsp gm/Vi tsp golden brown Gram flour gravy green chillies griddle Groundnut oil Heat oil hours Cooking hours To Serve Ingredients kadhai Kebab koftas lamb lemon juice lentils marinade meat minutes To Serve ml/1 cup ml/2 tbs mustard Onion paste paneer paratha pinch potatoes powder Yoghurt Preparation qjiM recipe Red chilli powder roast saffron Salt to taste Serve Garnish Serve Remove simmer skewers Sprinkle Stir tablespoons tandoor Tandoor & Dry taste Tomatoes Turmeric Turmeric haldi White pepper powder yoghurt