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Prashad Cooking with Indian Masters 25th Reprint

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Book Information

Publisher:Allied Publishers Pvt. Ltd.
Published In:2008
ISBN-10:8170230063
ISBN-13:9788170230069
Binding Type:Hardback
Weight:1.79 lbs
Pages:pp. xxvi + 214, Figures, 32 Plates (Col.), Tables, Glossary, 7 Appendices

The Title "Prashad Cooking with Indian Masters 25th Reprint" is written by J. Inder Singh Kalra. This book was published in the year 2008. The ISBN number 8170230063|9788170230069 is assigned to the Hardback version of this title. The book displayed here is a 25th Reprint edition. This book has total of pp. xxvi + 214 (Pages). The publisher of this title is Allied Publishers Pvt. Ltd.. We have about 1675 other great books from this publisher. Prashad Cooking with Indian Masters 25th 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

This Book is a celebration of the best in Indian cooking. It is the author's intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country.

It is no secret that Indian Cuisine is "in" and the time ripe to introduce the "Grand Ol'Men" and the "Whiz Kids" of the Indian kitchen: the present day Chefs, who are inventive and daring-ready to try out anything new and different. The result is a wonderful collection of recipes-old and new-from their respective repertoires.

About the Author

J. Inder Singh Kalra, President (Asia) of the International Wine, Food and Travel Writers's Association, is a journalist and travel writer of repute. He has run a series of highly popular Restaurant columns-for Weekend Review, Delhi, and the Evening News of India, Bombay. He is one of those rare writers in his genre who have given Chefs their pride of place as true artistes. Mr Kalra is now a Restaurant and Travel Consultant specialising in Gourmet-and other - tours.

Contents

Preface
Introduction
Basic Kitchen Equipment
Culinary Terms
Spices
A Word About the Recipes
Weights and Measures

I. SALADS AND COLD FOOD :
Jhinga Achaar Salaad, Murgh Salaad, Boti ka Salaad, Dakshini Salaad, Aloo Salaad Anarkali, Kachumbar, Thandi Ajwaini Machchli, Murgh Reshmi, Murgh Lajawab, Raan-E-Gulmarg, Khasta Kheema

II. TANDOORI AND OTHER KEBAB :
Tandoori Lobster, Tandoori Pomfret, Tandoori Murgh, Murgh Tikka, Murgh Nawabi, Shaan-E-Murgh, Murgh Malai, Kastoori Kebab, Reshmi Kebab, Galouti Kebab, Malai Seekh, Dum ke Kebab, Shikampuri Kebab, Adraki Chaamp, Gosht Elaichi Pasanda, Paneer ka Tikka

III. HANDI, KADHAI AND TAWA :
1. HANDI- Murgh Navrattan, Methi Murgh, Achaar Korma, Gosht aur Vadi Biryani, Kachchi Mirch ka Gosht, Khade Masale ka Gosht, Khumb Hara Dhania, Aloo Chutney-wale, 'Raspberry' Mattar, Kale Moti Biryani

2. KADHAI-Kadhai Jhinga, Kadhai Murgh, Narial Ka Gosht, Kadhai Gosht Hussainee, Dahi ka Kheema, Laziz Khumb, Makki-Khumb Masala, Kadhai Paneer, Kadhai Chholey, Dal Kabila

3. TAWA-Jhinga Masala, Samudri Khazana Tak-a-Tak, Murgh Tawa Masala, Murgh Galouti, Gosht Pasanda Paya Ras, Gosht Banjara, Gosht-ke-Khaje, Paneer Tawa Masala, Pao-Bhaji, Dal Be-Aab

IV. DUM PUKHT AND AVADH :
1. DUM PUKHT-Gulnar Jalpari, Khuroos-e-Tursh, Khuroos-e-Potli, Ahd-e-Changezi, Zaqand-e-Kebabi, Firdaus-e-Barein, Subz Gosht, Guncha-o-Bahar, Phaldari Kofta, Badal Jaam

2. AVADH- Dudhia Bataer, Peethiwali Machchli, Murgh Mussalam, Murgh Wajid Ali, Gosht Korma, Chandi Kaliyan, Nahari Gosht, Lazeez Paslian, Lauki Mussalam, Dhingri Dulma

V. WEST COAST FOODS :
1. GO A-Goa Prawn Masala, Prawn Balchao, Goa Curry, Galina Xacutti, Vindaloo, Sorpotel

2. PARSEE-Kolmino Patio, Dhan-Dal Patio, Patrani Machchi, Kheema-Sali, Dhansak

VI. PUNJAB :
Amritsari Machchi, Mogewala Kukarh, Makhani Chooze, Patialashahi Meat, Meat Belli Ram, Masalewalian Chaampan, Raarha Meat, Peshawari Chhole, Sarson ka Saag, Hara Chholia te Paneer, Masaledar Karela, Bhartha, Kadhi, Punj Rattani Dal, Dal Amritsari, Dal Makhani

VII. RAJASTHAN :
Maas ke Sule, Safed Maas, Lal Maas, Makki ka Soweta,Maas ki Kadhi, Khad, Amrud ki Subzi, Mongodi ki Subzi, Besan ke Gatte, Moong Dal Khilma

VIII. SOUTH INDIA :
Iggaru Royya, Erha Kari, Kerala Nandu Masala, Pomfret Mappas, Kozhi Vartha Kari, Milagu Kozhi Chettinad, Vendakka Masala Pachchadi, Bataani Kaal Kari, Murungakkai Sambhar, Rasam, Bisi Bhela Huliyana

1. HYDERABAD- Hyderabadi Murgh Korma, Murgh Nizami, Murgh Do-Piaza Hyderabadi, Sofyani Biryani, Dalcha Gosht, Nawabi Tarkari Biryani, Subz Khada Masala

IX. MITHA (Desserts)
Rabarhi, Shahi Tukrha, Kulfi, Rasmalai, Gulab Jamun, Zauq-e-Shahi, Phirni, Kesari Kheer, Sevian, Shrikhand, Saeb ki Kheer, Gajjar ka Halwa, Ananas ka Muzaafar, Mushq-e-Tanjan Murgh-ki-Burfi, Falooda

1. SOUTH INDIAN Desserts - Paruppu Payasam, Paal Poli

X. SNACKS :
Jhinga Til Tinka, Jaan-e-Man, Chaurasia Kathi, Goolar Kebab, Aloo Pakora, Samosa, Mathi, Kachori

1. SOUTH INDIAN SNACKS-Dosai, Masala Dosai, Urla Kazhangu Bonda, Idli, Kanjeevararm Idli, Medu Vadai

XI. PICKLES, CHUTNEYS AND MURABBA :
Jhinga Achaar, Murgh Achaar, Aam ka Achaar, Bharvan Lal Mirch, Nimbu Achaar, Khatta-Meetha Achaar, Aam ki Chutney, Gajjar ki Chutney, Sookhe Kale Angur ka Murabba, Aamle Ka Murabba, Gajjar ka Murabba, Adrak ka Murabba, Keri ki Launjee, Saunth

1. SOUTH INDIAN CHUTNEYS-Thengai Thoviyal (Coconut Chutney), Takkali Thoviyal (Tomato Chutney), Vengayam Thoviyal (Onion Chutney)

XII. ROTI (BREADS) :
Tandoori Roti, Aloo Paratha; Batti, Khameeri Roti, Poori, Naan Bhatura, Kerala Paratha, Bakarkhani, Sheermal, Varqui Paratha, Jalebi Paratha