Indian food is the world's most ancient cuisine, unique in its remarkable use of spices. Pat Chapman has fashioned a fascinating and evocative tribute to Indian cooking, filled with gorgeous and colorful photos, engaging stories, historical details, tips on utensils, ingredients, and preparation?and delicious recipes. With 200 mouthwatering dishes to choose from?including Aromatic Roast Lamb, Mustard-Spiced Prawns a Monkfish, and Vegetable Biriani?readers will be able to sample the country's culinary diversity and its distinctive regional specialties.It comprises spheres (about 3 cm/1 a#39;A inches in diameter) of paneer (Indian cheese), flour and milk powder, moulded to ... 2 tablespoons pistachio nuts, chopped 1 Combine the flour and yogurt with a little warm water to make a thickish batter.
|Title||:||India Food and Cooking|
|Publisher||:||New Holland Publishers - 2009-03-01|