This exciting book of Aroona Reejhsinghani, shows you how to prepare cakes and cookies, biryanis and kebabs, curries and koftas without using even a drop of oil, ghee, vanaspati or butter. All the favourite Chinese, Indian and Continental dishes have been adopted to oil-less cooking. The recipes in this book have been tried and tasted in her own experimental kitchen.Steam asshown in the recipe titled aMasala Idliesa. Khaman dhokla 1 kilo chana dal. 250 grams rice. 50 grams urad dal.2tblsps. sour curds.A big pinch baking soda.1 tsp. each of sugarand coarsely pounded cuminseeds. 1tsp. roasted mustardanbsp;...
|Publisher||:||Jaico Publishing House - 1988-01-01|