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Culinary Arts

Humanities & Social Sciences

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Binding Format

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B2B GT

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B2B & B2C

Cooking of India

ELEMENTARY

COOKING OF INDIA

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Dedication.
Copyright Page.
Title Page.
Contents.
Other Frontmatter.
From the Author.
1: Before You Begin.
2: A Word about Safety.
3: Cooking Terms.
4: The Regions of India and How They Taste.
5: Soups.
6: Chicken Stock Yakhni.
7: Ginger and Peanut Soup Moongphali Shorva.
8: Bread, Chutneys, Cheese, and Cooking Oil.
9: Indian Bread Chapati.
10: Banana and Date Chutney Keta aur Kajur Chutney.
11: Carrot Chutney Gajar ki Chutney.
12: Cilantro and Yogurt Chutney Hari Chutney.
13: Fresh Indian Cheese Paneer.
14: Indian Clarified Butter Usli Ghee.
15: Rice Dishes and Spice.
16: Plain Indian Rice Chaval.
17: Royal Rice and Vegetables Ratan Pulao.
18: Rice and Lentil Hodgepodge Khichri.
19: Indian Spice Mixture Garam Masala.
20: Vegetable Dishes.
21: Garden Vegetable Stew with Coconut Avival.
22: Spinach Saag.
23: Fresh Indian Cheese with Peas, Tomatoes, and Mint Matar Paneer.
24: Main Dishes.
25: Lamb Curry Shahi Gosht.
26: Spicy Chicken Bhooni Murgh.
27: Pork Tenderloin from Goa Vindaloo.
28: Fish and Coconut Stew Kerala Meen Molee.
29: Desserts and Drink.
30: Sesame Nut Cookies Til Ladoos.
31: Sweet Rice Pudding Kheer.
32: Strawberry and Yogurt Drink Lassi.
Helpful Kitchen Equipment and Utensils.
Essential Ingredients in the Indian Kitchen.
Find out More.
Metric Conversion Chart.
Index.
About the Author.

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Cooking of India