The Essential Andhra Cookbook with Hyderabadi SpecialitiesPenguin Books India, 1999 - 336 من الصفحات Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba |
المحتوى
Meat and Poultry | 71 |
Vegetables | 157 |
Desserts and Sweets | 203 |
Snacks | 247 |
The Voice of Experience | 310 |
| 323 | |
طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
1/4 tsp turmeric almonds asafoetida Bengal gram Bengal gram chana black gram black gram urad boiled rice bunch coriander leaves cardamom powder cashewnuts chana dal chapatti chicken chutney cinnamon cloves coriander leaves chopped cup curd cups water curd curry leaves deep frying dish dough dry coconut dry red chillies dry roasted eggs fried fry onions garam masala garnishing ghee ginger-garlic paste gram flour gravy green chillies chopped Grind Heat ghee Heat oil husked black gram jaggery khoya lamb lime juice low heat mangoes milk mince mixture mutton oil and fry onions finely sliced paratha peeled poppy seeds potatoes powder 1 tsp red chilly powder Remove from fire rice flour roti Salt to taste semolina Serve hot simmer Soak spices stick cinnamon tamarind tamarind pulp tbsp tbsp oil tsp cumin seeds tsp garlic ground tsp ginger ground tsp mustard seeds tsp red chilly tsp turmeric powder urad dal