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Nita Mehta's Vegetarian Mughlai Cooking Reprint,8178690594,9788178690599

Nita Mehta's Vegetarian Mughlai Cooking Reprint

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Book Information

Publisher:SNAB Publishers Pvt. Ltd.Variety Book Depot
Published In:2005
ISBN-10:8178690594
ISBN-13:9788178690599
Binding Type:Hardback
Weight:1.50 lbs
Pages:pp. 128 + [iv], Frontispiece, Illus. (Partly Col.)

The Title "Nita Mehta's Vegetarian Mughlai Cooking Reprint" is written by Nita Mehta. This book was published in the year 2005. The ISBN number 8178690594|9788178690599 is assigned to the Hardback version of this title. The publisher of this title is Variety Book Depot. Nita Mehta's Vegetarian Mughlai Cooking Reprint is currently Not Available with us.You can enquire about this book and we will let you know the availability.

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About the Book

Mughlai Khaana stands apart as the empress of the Indian range of cooking. Though it is a legacy of the Mughals, Mughlai cooking is a part of almost all Indian festivals and celebrations. In the Mughal era, the foods laid out before Mughal royalty might well have included a shahi gravy like korma, a do piaza, i.e vegetables cooked with a lot of fried onions, and a dumpukht, i.e vegetables smothered in almonds and raisins and then braised in butter and yogurt.

Kebabs are the specialty of Mughlai cooking and served as snacks as well as meal time accompaniments. Some are skewered and grilled in the oven and there are Others which are pan fried. Rice preparations, such as Bryan, holds a special place in Mughlai food. Relive the Mughal era by enjoying these exotic Mughlai delicacies.

About the Author

Nita Mehta is a Home Science graduate from Lady Irvin College, Delhi University and a Gold Medalist in M. Sc. (Food & Nutrition). An acknowledged cookery expert, she has been conducting immensely popular cookery classes for over 15 years. Several of her books have been reprinted 14-15 times in the last 10 years. She has authored more than 100 books on various topics including more than 95 best selling cookery books.

Contents

Introduction

I. TIKKA & TANDOORI :
1. Tandoori Phool
2. Kathal Tikka
3. Paneer Pasanda Tikka
4. Moong Phali Arbi Tukda
5. Tikka Reshmi
6. Tandoori Chaat
7. Paneer Tikka Achaari
8. Tandoori Makai Mirch

II. SEEKH & KEBAB :
1. Khus ke Hare Kebab
2. Kandhari Kebab
3. Peshawari Seekh
4. Mewa Seekh
5. Hare Bhare Kebabs
6. Subz Kakori
7. Bhutte Ke Seekh
8. Dahi ke Kebab
9. Subz Bharwaan Kebab
10. Matar Makhane ke Kebab
11. Mazedaar Gol Kebab
12. Hara Chholia Kebab
13. Gulnar Seekh

III. CHUTNEYS :
1. Dahi Poodina Chutney
2. Instant Khatti Mithi Chutney
3. Chilli Garlic Chutney
4. Poodina Til Chutney
5. Poodina Dhania Chutney

IV. CURRIES :
1. Channa Navrattan
2. Gobhi Noorani
3. Makhane ki Subzi
4. Shimla Khumb Maskaawala
5. Kofta Rangeen
6. Mixed Vegetable Curry
7. Paneer Makhani
8. Zafrani Kofta
9. Naryali Imli Korma
10. Akbari Bhindi
11. Shahi Khoya Matar
12. Dal Makhani
13. Dum Aloo
14. Makhani Mirch Makai
15. Haryali Mushroom
16. Vegetable Sticks in Curry
17. Vegetable Korma
18. Baby Corn & Paneer Curry
19. Aloo Pasanda
20. Mughlai Paalak Paneer

V. DRY & MASALA DISHES :
1. Vegetable Keema
2. Dal Stuffed Karela
3. Kathal Laajawaab
4. Nugget Do Piyazah
5. Til-Mil Phalli
6. Achaari Gobhi Masala
7. Baghare Baingan
8. Gobhi Mussallam
9. Arbi Mumtaaz
10. Matar Masala
11. Peshawari Bhein
12. Bhindi with Peanuts
13. Mili-Juli-Subzi
14. Khumb Masala
15. Karaari Bharwaan Arbi
16. Hari Gobhi Besani Tukri
17. Karela Mussallam

VI. BIRYANIS :
1. Subziyon Ki Tahiree
2. Pindi Bryan
3. Dum Hyderabadi Bryan
4. Subz Masala Pulao
5. Aloo aur Khumb Bryan
6. Jalpari Bryan

VII. ROTIS :
1. Poodina Lachha Parantha
2. Badaami Nan
3. Tandoori Roti
4. Romali Roti
5. Tandoori Paneer Parantha
6. Lazeez Kulche

VIII. MEETHA :
1. Zafrani Kulfi
2. Falooda
3. Shahi Tukri
4. Noorani Gajmalai
5. Baadami Sewian Kheer
6. Sewian Zarda
7. Phirni
8. Fruity Phirni
9. Khajur Tukri

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