Kashmiri CookingPenguin UK, 14 oct. 2000 - 208 pages Krishna Prasad Dar's collection of over a hundred Kashmiri recipes became a classic in its time. First published a decade ago. this new revised edition is beautifully illustrated by his son, cartoonist Sudhir Dar, with an informative introduction to Kashmir! food, one of the subcontinent's most elaborate and interesting cuisines. |
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Expressions et termes fréquents
½ kg ½ tsp sonth ½ tsp zeera 100 gm ghee allow to simmer amchur badam Bhujia bitter gourds boil Brinjal bunch of hara chaman chana dal cook cup of water curd dalchini deep fry dhania leaves finely fenugreek fried Garnish with hara ghee or vegetable gm curd gram flour gravy hara dhania leaves hari mirch finely Heat the ghee hing 1 tsp inch piece ginger ingredients jackfruit kababs karhai Kashmiri Kashmiri Pandit khoya kishmish koftas lal mirch powder leaves finely chopped mirch finely chopped okra onions pasandas phulka piece ginger crushed pieces of laung pinch of hing potatoes powder 1 tsp powder and hari rice salt and lal salt to taste Serves slow fire soaked sodium bicarbonate splutter the hing taste 1 tsp tblsp tomatoes tsp dhania powder tsp garam masala tsp haldi powder tsp lal mirch tsp methi dana tsp sonth powder vegetable oil vessel