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Sanjeev Kapoor's Khana Khazana: Celebration of Indian Cookery
Sanjeev Kapoor,Alyona Kapoor
Limited preview - 2000
Add salt almonds asafoetida baking bay leaves boil brinjals bunch coriander leaves capsicum cardamoms chicken chilli powder cloves cloves garlic coconut milk cook coriander seed cream curd curry leaves deep fry dish eggs fish fried garam masala garlic gms coriander gms ghee gms ginger golden brown gram flour gravy green chillies Grind ground spices Heat ghee inch piece ginger ingredients kg curd kg ghee kg mutton kg onions koftas large onions lemon juice low fire minutes mixture mustard oil onions oven paste pinch pistachios poppy seed powder 1 tsp prawns raisins red chilli powder red chillies remove from fire rice roasted saffron salt and pepper salt to taste sauce Serve hot simmer sliced onions small piece Soak sprinkle stirring tablespoons tamarind tbsp tbsp ghee tender thick tomatoes tsp chilli powder tsp cumin seed tsp garam masala tsp mustard tsp salt tsp turmeric powder V4 kg vinegar