Curries - Delectable and Mouth watering , livre ebook

V & S Publishers - Aroona Reejhsinghani

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53 pages

English

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India is famous and home to endless variety of curries. Every zone in India has its own special way of preparing curries. In this book, the author Aroona Reejhsinghani presents some simple, some exotic, some delicious recipes popularly enjoyed in Western part of India. Prepare and enjoy the ones given in the book from different parts of : Maharashtra- Non-Vegetarian spicy Pomfret, Fish, and Prawn, Mutton, Chicken and Peas Curry; Gujarati Curries- Vegetarian- Lady''s Finger, Corn, Carrot Kofta, Buttermilk, Potato Kofta, Tomato, Sweet and Sour; Sindhi Curries Vegetarian - Giantha, Giantha and Spinach, Non-Vegetarian - Shahi Kofta, Dilpas and Kofta, and Mutton; Goa- Non-Vegetarian - Spicy Fish, Pomfret, Spicy Pork, Chicken, Mutton, etc.In the final chapter, important ingredients used in curry preparation alomg with cookery glossary are given. Go, cook the recipes of your choice and enjoy with family and friends.

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Publié par	V & S Publishers
Date de parution	09 janvier 2017
Nombre de lectures	0
EAN13	9789350578254
Langue	English
Poids de l'ouvrage	2 Mo

Informations légales : prix de location à la page 0,0225€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Curries – Delectable and Mouth-watering
From the West India
By
Aroona Reejhsinghani
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Contents Introduction 1. Maharashtrian Curries Non-Vegetarian Curries Spicy Pomfret Curry Fish and Potato curry Bangda Curry Prawn Curry Prawns and Vegetable Curry Prawn and Pumpkin Curry Mutton Curry Chicken and Peas Curry 2. Gujarati Curries Vegetarian Curries Lady’s Finger Curry Corn Curry Carrot Kofta Curry Brinjal Curry Buttermilk Curry Mukund Curry Potato Kofta Curry Tomato Curry Sweet and Sour Curry 3. Sindhi Curries Vegetarian Curries Giantha Curry Giantha and Spinach Curry Vegetable Curry No. 1 Vegetable Curry No. 2 Non-Vegetarian Curries Shahi Kofta Curry Dilpasand Kofta Curry Mutton and Vegetable Curry 4. Goan Curries Non-Vegetarian Curries Spicy Fish Curry Pomfret Curry Fish and Brinjal Curry Pork Curry Spicy Pork Curry Chicken Curry Head Curry Mutton Curry Egg and Peas Curry Important ingredients used in curry preparation and their medicinal value Cookery glossary
Introduction
India is famous for its curries. In fact, it is the home of an endless variety of curries, each better than the other. Indians relish hundreds of curries made with vegetables, meat, fish, prawn and eggs. Every Zone in India has its own special way of preparing curries, therefore, each curry has a unique flavour.
In India, majority of the people are vegetarian, hence there is a greater variety of delicious vegetarian curries prepared with dals and a variety of vegetables, curds and buttermilk. But this does not mean that there is very little to choose in case of non-vegetarian curries. Indian meat curries, in fact, take many forms. Like kofta curries, ground meat is shaped into balls and cooked in a deliciously rich sauce or curry. Then, there are korma curries — spicy and delicious, keema curries — which is ground meat cooked with peas and decorated with hard-boiled eggs.
In this book, I have chosen for you a wide variety of flavours — some simple, some exotic, some extraordinarily delicious. This book contains recipes for some special curries made and enjoyed in West Zone of India. The aim is to make people relish curries of a particular region even if they don’t belong to that region. Even the foreigners can try these recipes to relish a unique taste. Here for you is a distinctive selection of curries which are as distinctive as different wines in different bottles.
Aroona Reejhsinghani
502 B, Lila Apts.
opp. Gul Mohar Gardens,
Yari Road, Versova
Bombay-61
Ph – 6360224
1
Maharashtrian Curries
Marathis are simple, hard-working and unassuming. Therefore their eating habits are also simple. Every morning one finds the lady of the house busy grinding coconut and other spices on the grinding stone. Although it is a laborious task, Marathi women do not mind it because without the addition of coconut and hot and spicy condiments no Marathi curry is said to be complete. Marathis are very fond of fish and shellfish, therefore prawn and fish curry take a place of pride on their menu. Pomfret and bangda are the most popular fishes of Maharashtra. Maharashtrians are so obsessed with fish that they buy fish and dry it in the sun in summer so that they can have fish curry in the monsoons and also when heavy rains prevent the fishermen from bringing in the fresh catch.
Non-Vegetarian Curries
Spicy Pomfret Curry
Ingredients (Serves 4)