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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Page 195
... bread for about 4 minutes , turning the pieces with a spatula and regulating the heat so that they brown evenly on both sides without burning . ( Add more ghee as necessary . ) When brown , transfer the bread to a plate . Combine the ...
... bread for about 4 minutes , turning the pieces with a spatula and regulating the heat so that they brown evenly on both sides without burning . ( Add more ghee as necessary . ) When brown , transfer the bread to a plate . Combine the ...
Page 198
... bread fried on a tava or other iron griddle . CHAT : Salty snacks . CHATNI , CHUTNEY : Highly seasoned side dish made from raw , cooked or pickled fruits or vegetables , and traditionally served as an accompaniment to any curried food ...
... bread fried on a tava or other iron griddle . CHAT : Salty snacks . CHATNI , CHUTNEY : Highly seasoned side dish made from raw , cooked or pickled fruits or vegetables , and traditionally served as an accompaniment to any curried food ...
Page 200
... Bread Deep - fried unleavened whole - wheat bread ... Curried chick - peas . Curried eggplant Curried potatoes and peas Flat whole - wheat bread with spiced cauliflower filling Flat whole - wheat bread with spiced potato filling Curried ...
... Bread Deep - fried unleavened whole - wheat bread ... Curried chick - peas . Curried eggplant Curried potatoes and peas Flat whole - wheat bread with spiced cauliflower filling Flat whole - wheat bread with spiced potato filling Curried ...
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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