The Cooking of India, Volume 1This book is mostly an account of the best food from homes of India, and with a few exceptions, not the daily fare of India's villagers. |
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Common terms and phrases
1/2 teaspoon baking banana batter biryani black pepper blend bread cardamom casserole chapatis chick-pea flour chicken chopped fresh coriander chopped fresh ginger chutney cilantro cinnamon cloves color coriander cumin cumin seeds cup finely chopped curry deep-frying dishes dough dried festival finely chopped fresh finely chopped onions fish flavor fresh coriander cilantro fresh ginger root fried garam masala garlic ghee ghee page 54 ginger root golden brown green chilies ground hot red halva Hindu inches Indian cooking ingredients jalebis kabab Kerala koftas lamb lemon juice lentils liquid meal meat minutes mixture moderate heat Muslim North India nuts Onam onions oven Pakistan pakoras Parsi potatoes purée Rayta Recipe Index red chilies reduce the heat rice roast serve skillet slices soak spices spoon sprinkle stirring constantly sugar sweet tablespoons tablespoons finely chopped tandoori taste teaspoon ground hot teaspoon salt thali tightly tomatoes turmeric vegetable oil vegetarian water flicked yoghurt