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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15 minutes 30 minutes Cooking Asafoetida bring to boil Capsicum Cardamom powder Cashew nuts Chaat masala chicken pieces chilli powder Salt chopped coriander chutney Cinnamon Clarified butter ghee cloves coconut Cooking oil Coriander leaves Coriander powder cottage cheese Cumin jeera cumin seeds cup Method cups water curry leaves deep fry dough fenugreek Garam masala Garlic paste Ginger ginger and garlic Ginger juliennes gm/1 cup gm/1 tbs gm/1 tsp gm/Vi golden brown Gram flour gravy Green chillies griddle Groundnut oil Heat oil hours Cooking kadhai KEBAB koftas lemon juice lentils marinade meat milk mince minutes To Serve ml/1 cup ml/2 tbs Mustard Onion paste paneer paratha pinch potatoes powder 5 gm/1 Preparation recipe Red chilli powder saffron Salt to taste saute seeds 5 gm/1 Serve Garnish simmer skewers Sprinkle Stir stir-cook tablespoons tamarind tandoor taste Tomatoes turmeric Turmeric haldi White pepper powder Yellow chilli powder yoghurt