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V & S Publishers - Aroona Reejhsinghani

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44 pages

English

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A curry is the liquid stock of a recipe that is flavoured with a harmonious blend of spices. In this book the author Aroona Reejhsinghani presents her favourite dishes/curries. Each recipe suits a lighter, healthier way of eating; every dish bursts with the flavours of north India - delectable dishes from Punjab, Uttar Pradesh and Rajasthan - both vegetarian and non-vegetarian. Special attention has been paid to prepare different curries with one or other inputs from Dahi, Mango, Besan, Karela, Potato Kofta, Shahi Kheema Kofta, Nawabi Kabab, Mirchiwale Ghosht, Kheema Mutton, Safed Mas, Gatta, Mughlai Shammi Kabab, Kashmiri Yakhni, and Coorgi mutton. Important ingredients used in curry preparation along with cookery glossary have been 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	9789350578230
Langue	English

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 From The North
By
Aroona Reejhsinghani
Published by:

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Edition 2017 The Copyright of this book, as well as all matter contained herein (including illustrations) rests with the Publishers. No person shall copy the name of the book, its title design, matter and illustrations in any form and in any language, totally or partially or in any distorted form. Anybody doing so shall face legal action and will be responsible for damages.
Contents Introduction 1. Punjabi Curries Vegetarian Curries Besan Kofta Curry Dahi Kofta Curry Bhien Curry Bhien Kofta Curry Pumpkin Kofta Curry Pakoda Curry Zamikand Kofta Curry Mushroom Curry Banana Kofta Curry Corn Kofta Curry Cauliflower Kofta Curry Non-Vegetarian Curries Fish Curry Fish Kofta Curry 2. Curries of Uttar Pradesh Vegetarian Curries Dahiwali Curry Mango Curry Besan Ki Curry Karela Curry Potato Kofta Curry Non-Vegetarian Curries Shahi Kheema Kofta Curry Nawabi Kabab Curry Mirchiwale Ghosht ki Curry Kheema Mutton Curry 3. Miscellaneous Curries Safed Mas Curry (Rajasthan) Gatta Curry (Rajasthan) Mughlai Shammi Kabab Curry Kashmiri Yakhni Curry Coorgi Mutton 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 Punjabi curries, coconut is rarely used. Curries are always served with plain fluffy boiled rice and papads which are either fried or roasted.
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 North 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
Punjabi Curries
Punjabis are acclaimed as gourmets the world over. Their fondness for rich food has led to the development of an abundant variety of spicy and colourful curries. In Punjabi curries, vegetables do play an important role, therefore many of their vegetarian curries are quite unique. Some curries are particular to Punjab, like pakoda curry which is prepared by cooking round fluffy balls of gramflour in a rich yellow curd curry. Non-vegetarian Punjabi curries mostly comprising fish, chicken and mutton have distinct Mughlai influence on them in appearance and taste. They will satisfy any gourmet.
Vegetarian Curries
Besan Kofta Curry
Ingredients (Serves 4)
• 1 large onion
• 4 flakes of garlic
• 2 big tomatoes, pureed
• 1 tsp. garam masala