Food of IndiaAllen & Unwin, 2005 - 296 Seiten Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Discover the vast array of dishes which make up the cuisine of today's India: from traditional Moghul dishes such as korma and kofta, to a selection of breads, dals and fragrant basmati rice dishes. |
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The Food of India: A Journey for Food Lovers Priya Wickramasinghe,Carol Selva Rajah Keine Leseprobe verfügbar - 2005 |
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1/2 teaspoon ground asafoetida bay leaves black pepper bowl brown cardamom cardamom pods chapati chicken chilli powder CHUTNEY cilantro cinnamon stick cloves cm 2 inch cm 3/4 inch cook coriander coriander seeds cubes cumin curry leaves deep-frying DISH dough Drain dry-roast fenugreek finely chopped fish flavour food processor g 1 lb garam masala garlic garlic cloves ghee green chillies grinder or pestle HEAT the oil heavy-based frying pan heavy-based saucepan India karhai or heavy-based KOFTA lamb lb 2 oz low heat marinade masala page 284 meat medium heat minutes mixture ml 1 cup mustard seeds pan over low paneer parathas pepper pestle and mortar piece of ginger potato Reduce the heat rice roughly chopped sauce Season with salt simmer spice grinder stir sugar tablespoons tablespoons oil tamarind teaspoon chilli powder teaspoon cumin seeds teaspoon garam masala teaspoon ground turmeric teaspoon salt thick plain yoghurt tomato yoghurt yoghurt page 280