Author: Mohan SaigalPublisher: Star PublicationsYear: 2002Language: EnglishPages: 120ISBN/UPC (if available): 8176500429
This book assists you to prepare more than 100 vegetarian and non-vegetarian dishes in your own kitchen in a simple and economical way, in India or outside India. Eating out in any Indian restaurant is not a problem because you can find such restaurants in almost every part of the world, but a good kitchen at home has its own charm. It provides not only an economic solution, but also offers healthy nourishment. And this book will definitely meet both these elements.Preparation of Indian and Pakistani cuisines is an art, but not very difficult to understand. They can as easily be prepared by any housewife as by a professional cook. The important factors are the correct proportion of ingredients and spices and the proper balancing of time-laps for their preparations. An essential part of the cooking is the right ingredients and sciences, which are now available even outside India and Pakistan. India is a vast country, and each part of the country has come variations in its food. Included in this book are some popular and delicious dishes of different regions, so that the readers can make a selection of what they would enjoy.
English Names of some Indian ingredientsCalories required & burnt in daily routineCalorie ChartCHAPTER 1VEGETABLES (DRY PREPARATIONS)Sarson ka Saag (A curry made with mustard Greens)Paneer Dahiwala (Cottage Cheese in Yogurt)Aloo Lajawab (Potatoes cooked in milk)Subji-Do-PiazaKadai PaneerAlagadda Puttu (Potato Scramble)Dal Palak (Lentil and Spinach)Alu Gobhi (Potato and Cauliflower)Alu dum (Whole Savoury Potatoes)Baigan Bartha (Toasted Mashed Brinjal)Bhari Simle Mirch (Stuffed Capsicum)Palak Bhutta (Corn in Spinach Puree)Arvi Kachalu (Colocasia Salad)Masala Bhindi (Spiced Chillies)Masala wale Karela (Stuffed Bittergourd)CHAPTER IIDALSDal Fry (Urad and Chana dal)Methi Dal (Fenugreek Lentil)Sahjahani DalDil Dar Dal (Mixed Lentil and Vegetables)Amritsari Rajma, (Amritsar Style Red Kidney Beans)Ghugni (Sweet & Sour Lentil)Bengal Gram DalRajma (Red Kidney Beans)Khatti Arhar/Tuver Dal (Piquant Lentil)Makhani Dal (Buttered Lentil)Khatte Channe (Piquant Chickpeas)Roghani Dal (Savoury Gram & Kidney Beans)Chana Dal (Lentil with Chickpeas)CHAPTER IIICURRIED DISHESKuttu (Vegetables in coconut Gravy)Vegetable Korma (Mixed Vegetable Curry)Aloo Mazedaar (Stuffed Potatoes)Peas & Mushroom CurryChamman (Cottage Cheese in Gravy)Lucknowi Koftas (Lucknow Style Dumpling)Pakori Wali Karhi (Butter-milk, Curry & Spinach Dumplings)Alu Matar Rassa (Butter-milk, Curry & Spinach Dumplings)Alu Matar Rassa (Potato & Peas Curry)Lauki ke Kofte (Vegetable Marrow Kofta Curry)CHAPTER IVINDIAN RICEMixed Vegetable Pulao (Rice)Matar Pillau (Pea Rice)CHAPTER VBREADAlu Paratha (Stuffed Indian Bread)Besani Roti (Garam Flour and Whole Flour Bread)Puries (Puffed fried Bread)Matar ki Kachauri (Puries Fried stuffed with Peas)Naans (Fluffy Indian Bread)Bahatura (Fried Leavened Bread)CHAPTER VIMUTTON DISHESShahi Korma (Mutton Almond Curry)Palak Gosht (Spinach Meat Curry)Alu Gosht (Meat and Potato Curry)Mutton 'Do-Piaza' (Meat Curry with Herbs)Shahi Kofta Curry (Plum Meat-Ball Curry)Dilkush Chops (Potato Mint Chops)Tomato Gosh (Mutton Chop in Tomato Gravy)Rogan-Josh (Mutton Curry)Mutton Mughlai Masala (Mughlai Spices Mutton Curry)Keema Mirch (Mince Meat with Ballpeppers)Khatte Mutton Chops (Soured Mutton Chops)Makai Gosht (Sweetcorn in Mutton)Chop Mirchwale (Mutton Chops Cooked with Black Pepper)Pasanda Kabab (Almond Mixed Chops)Barrah or Boti Kabab (Skewered Meat)Kabaraga (Creamy Kabab Chops)Shami Kabab (Minced Meat Chops)Nargisi Kofta (Scotach Egg Curry)CHAPTER VIICHICKEN DISHESShahad-e-Murgh (Boneless Chicken in Honey)Chicken Garuda (Shredded Chicken)Kadai Murgh (Roast Chicken in a 'wok' Pot)Hara Murgh (Chicken in Green Gravy)Murgh Kashmiri (Chicken in Green Gravy : Kashmir Style)Malai Murgh Badami (Chicken in a creamy Almond Gravy)Murgh Methi (Chicken cooked with Fenugreek Leaves)Murgh Shahajahani (Chicken in Coconut cream)Dum Tomato ChickenHariyal Kukarh (Mint Chicken)Jeera Chicken (Chicken with Cumin)Shahjahani Pulao (Royal Rice)Murg Mussalum (Savoury whole Chicken)Murg Korma (Curried Chicken )Tandoori Chicken (Ovan-Cooked Chicken)Makhani Murgh (Barbecu Chicken in Butter & Tomato Sauce)CHAPTER VIIFISH/PRAWNS DISHESPrawn Korma (Prawn Curry)Pudhina Jhinga (Prawns cooked with fresh mint)Jhinga Bangaram (Dry Prawns with Spices)Saagwali Machi (Fish and Spinach Curry)Bhapa Machi (Steamed Fish)Fish VindalooMadras Fish CurryGoa Fish CurryMachi Malaiwali (Baked Fish in Cream)Deccani jhinga-Do-Pyaza (Prawns in Onion)Tomato Fish Punjab-Style Fried FishMachher Jhol (Fish Curry : Bengal Style)Tandoori Machhli (Skewered Fish)Jhinga Tariwali (Prawn with Gravy) Malai Prawns (Cream Prawns)Dahi Fish (Fish in Yoghurt)Coconut fishBaked Chutney Fish (Pickle Fish)Fish CakesFried Whole FishStuffed Fish