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Index
Cover Contents List of Recipes About the Book About the Author Title Page Dedication Introduction Appetisers, snacks and soups
Spicy chickpeas, potatoes and beans in a tamarind sauce (chana aloo chaat) Sprouted mung bean salad Fried savoury biscuits (matthias) Onion bhajias Tapioca pearl fritters (sabudana vadas) Dal fritters (dal vadas) Tapioca pearl and sweet potato fry (sabudana usal) Gujarati vegetable samosas Chicken kebabs (dhora kebabs) Chilli mutton chops (chilli champ) Split pea and tomato sauce with noodles (dal dhokri)
Lamb, pork and beef
Lamb meatball curry (kofte) Lamb with okra (bhindi gosht) Lamb with potatoes (aloo gosht) Lamb with beetroot (chukandar gosht) Lamb browned in its sauce (lamb kosha) Lamb with whole spices (khara masala gosht) Kashmiri-style rich lamb curry Pakistani lamb curry Braised lamb shanks (nihari) Curried lamb’s kidneys Rogan josh shepherd’s pie Gurkha-style pork curry with choi sum Goan pork vindaloo with potatoes Minty beef meatballs (pudinay vale kofte)
Eggs and chicken
Egg curry Green masala minced chicken (hare masala ka chicken keema) Chicken in a wok (karhai chicken) Chicken in a coconut sauce (kukupaka) Chicken with cream (chicken malaidar) Chicken with spinach (chicken palag) Madhur’s chicken tikka masala Fenugreek chicken (methi chicken) Pan-roasted whole chicken with carom seeds Whole roasted masala chicken Nagore chicken curry
Fish and seafood
Goan prawn curry Hot Punjabi king prawn curry Prawn curry with spinach Fish balls in masala (fish kofte) Boatman’s curry Seared halibut with Bengal dopiyaza sauce Keralan fish curry Fish in a Bengali-style sauce (macher jhol)
Vegetables
Aubergine with nigella seeds Madhur’s hot and sour aubergine Fire-roasted aubergines with garlic and tomatoes (bharta version I) Fire-roasted aubergines with curry leaves (bharta version II) Stuffed aubergines (vengan na raviaya) Cauliflower with potatoes (aloo gobi) Ground greens in the Punjabi style (sarson ka saag) Sweet mango curry Dry okra (sookhi bhindi) Kale cooked in an East African style (sukuma wiki) Pakora, pea and potato sabzi Potatoes with fresh fenugreek (butteta ne methi) Potato and spinach curry Roasted masala potatoes Potato and long bean curry Peas with fresh Indian cheese (matar paneer)
Dals
Aduki bean curry Mixed black dal Black dal Chana dal cooked with mung dal Chickpeas with tomato (chhole) Chickpea flour spread (pitla) Yogurt sauce with broad beans (kadhi) Red lentil and chana dal
Rice, breads and pancakes
Plain yellow rice Coconut rice Rice with peas (matar pullao) Cashew nut and curry leaf rice Rice with toor dal and vegetables (khichri version I) Rice and mung dal (khichri version II) Rice cooked with chicken in an aromatic chicken broth (yakhni pullao) Lahore lamb biryani Chicken biryani (kachche murgh ki biryani) Sweet yellow rice (meetha pullao) Chapatis Tangy rice pancakes (khatta puda) Fried puffed breads (bhatura/padora) Flatbreads stuffed with potatoes (aloo paratha) Southern savoury pancakes (dosa) Potato filling for masala dosa
Salads, pickles, chutneys and relishes
Himalayan salad Prawn salad (prawn bharta) Nepalese potato salad with a sesame dressing (aloo ko achar) Mango pickle Green mango, coconut and cashew nut chutney Mango salsa Coconut chutney Dry coconut chutney Fresh coriander chutney Tomato chutney Tamarind chutney Cucumber, onion and mint raita Beetroot raita
Drinks and sweets
Lemonade (nimbu pani) Salty spiced lassi (taaq) Mango-flavoured yogurt drink (mango lassi) Masala chai Tangy, spicy fruit salad (fruit chaat) Almond and cardamom kulfi Sweet yogurt ‘custard’ with cardamom (bhapa doi) Semolina halva (sheera) Coconut barfi Spiced banana tarte Tatin
Spice mixes Seasonings, techniques and kitchen equipment Index Acknowledgements Copyright
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