Sanjeev Kapoor's Khana Khazana: Celebration of Indian CookeryThis Book Provides An Array Of Vegetarian, Non-Vegetarian Recipes From Bengal, Maharashtra, Gujarat, The North Of India, The Southern States, Which Come With That Special Touch Of The Master Chef. It Introduces A Variety Of Mouthwatering Dishes Perfected By Our Ancestors. |
Contents
Kozhi Karuveppalai Soup 1 | |
Phalon ka Kachumber | |
Narangi Shorba 13 | |
CONTENTS FISH AND SEAFOOD | |
CHICKEN | |
Kombdi Wada 42 | |
Kolhapuri Sukka Chicken | |
53 | |
76 | |
Kachchi Makai Dhingri | |
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Common terms and phrases
˝ tspn absorbent kitchen towel asafoetida powder Black cardamoms boil capsicum cashewnuts Chana dal Chef's Tip chicken chop fresh coriander chop green chillies chopped coriander leaves cloves coconut milk cook on medium Coriander powder cumin powder Cumin seeds cup water curry leaves Drain Dry roast Dry whole red Fenugreek finely chop fresh flavour four minutes Fresh coconut fresh coriander leaves garam masala Garam masala powder garlic garnish ghee ginger and garlic Gram flour Green cardamom grind Heat oil inch piece kadai koftas lemon juice medium heat medium sized METHOD OF PREPARATION Mustard seeds mutton paneer Peel and finely Peel ginger pistachio nuts potatoes PREPARATION 1 Clean Pure ghee red chilli powder Reduce heat remove stems roughly chop Salt to taste sauté scraped coconut serve hot slices slit green chillies stir-fry briefly stirring continuously tamarind tblspns three minutes turmeric powder Urad dal vegetables wash and finely whole red chillies yogurt