Hindu Cookery, Vegetarian and Non-vegetarian |
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64 pages matching teaspoon turmeric powder in this book
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Contents
BASIC ITEMS 111 | 1 |
BREAKFAST DISHES 1241 | 12 |
RICE DISHES 4272 | 42 |
Copyright | |
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½ cup ½ teaspoon appam asafoetida batter Bengal-gram dhal black peppers black-gram dhal brinjals bulb of garlic cardamom cashew nuts cinnamon sticks cloth cloves coconut scrapings cooked cover cup of water curds curry leaves curry powder curry stone deep frying dosais dough dried red chillies fire fresh coconut fresh curry leaves fried frying pan garlic grams Grind hot ghee jaggery kadai level cup lime juice liquid ghee low heat lump maida flour mashed minced meat minutes mixture moderate heat murukus mustard seeds mutton oil and ghee oil or ghee onions pachadi pilav plate potatoes pulp raisins rice flour sauce seeds to splutter shreds Sift Simmer skins slices small bits small green chillies smoking hot smooth paste soaked spoon sprinkle Stir sugar suji syrup tablespoons tamarind juice tava teaspoon mustard seeds teaspoon powdered salt teaspoon salt teaspoon turmeric powder thick tomato tuvaram dhal vadais vegetables Wash