Author: Tarla DalalPublisher: Sanjay & CompanyYear: 2008Language: GujaratiPages: 122ISBN/UPC (if available): 9788186469835
The taste, colour, texture and appearance of the same subzi changes from state to state. Across regions, our subzian can be subtly spiced or chilli-hot, pungent, savoury or cloyingly sweet, simply baked or simmered in rich sauces made with rich ingredients like cashew, cram and spices to simple ingredients like curds and coconut.Almost every household and region has their own way of preparing the same vegetable in numerous ways. The same vegetable like aloo can be cooked in ghee and tomato or in dahi, and will result in two different and delicious dishes.This book covers delicious preparation of subzis from different regions of India. Many restaurant favourites like Dum Aloo Banarasi, Mirchi ka Salan, vegetable Kolhapuri are included along with the traditional favourites of each region like Nimona from UP, Cabbage Poriyal from South India, Bharleli Vaangi from Maharashtra etc.Let’s try our hands at re-inventing Indian vegetable dishes from different regions and be a part of the winsome food experience.