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Index
I: Looking For Indian Cuisine in London II: Finding “Home Style” Food in India III: How is “Home style” Indian food different from “restaurant food”? Chapter 1: How to Set Up Your Very Basic Kitchen Chapter 2: To Use or Not To Use a Pressure Cooker Chapter 3: An Introduction to Some Basic Indian Spices Chapter 4: What Other Strange Things Do You Need To Know About Indian Cuisine? Chapter 5: Rice & Indian Breads Rice Boiled Curd Rice Lemon rice Onion Rice Jeera Pulao (Cumin Rice) Mattar Pulao (Peas Rice) Khichdi (Mixture of Rice, Lentil and Veggie Dish) The Classic Indian Roti/Phulka/Chapati Pooris Classic Varki Paratha Chapter 6: Dals (Lentils) Arhar Dal (Split Pigeon Peas) Arhar Dal (Variation with rai, onion, garlic and curry leaves) Chana Dal (Split Chick Pea) Masoor Dal (Whole Red Lentils) Dhuli Masoor Dal (Split Red Lentils) Dhuli Moong Dal (Split Bengal gram) Sambar Rajma (Red Kidney Beans curry) Chhola (Whole Chick Pea Curry) Karhi (Yoghurt chickpea flour curry) Chapter 7: Vegetable Dishes Band Gobi, Gaajar, Aloo, Mattar Sabzi (Cabbage, Carrot, Potatoes and Peas Curry) Beans with coconut Cabbage, carrot and peas with coconut Grilled Paneer (Cottage Cheese) Mattar Paneer (Cottage Cheese with peas in a curry) Mixed vegetables in coconut milk Lauki Plain (Bottle Gourd) Palak Baingan (Spinach-Aubergine) Palak Paneer (Cottage Cheese in pureed spinach curry) Sarson Ka Saag (Mustard leaves dish) Mashed Potato Southern Indian style Aloo Gobi (Potato-Cauliflower) Aloo Bharta (Mashed Potato) Baigun Bhaja (Aubergine fries) Kohra (Plain Pumpkin Delight) Chapter 8: Fish & Fowl Basic Indian Chicken curry Thick Chicken curry Lava Chicken Chicken in a Coconut curry Keema Mattar (Mince-Peas Curry) Chicken Kofta (Mince Ball) Curry Roasted "Tandoori" Chicken Egg Potato Curry (Serves 3 or 4 persons) Basic Fish Fry Machher Jhol (Fish Cooked in a Light Curry) Tamater Sarson Machhali (Fish Cooked In a Tangy Tomato and Mustard Sauce) Dahi Sarson Machhali (Fish cooked in a Yoghurt and Mustard paste) Fish Kerala style Chapter 9: Snacks and Accompaniments Onion Pakoras Paneer Pakoras (Cottage Cheese fritters) Palak Pakoras (Spinach fritters) Gobi Pakoras (Cauliflower Fritters) Baingan Pakoras (Aubergine Fritters) Aloo Pakoras (Potato Fritters) Lauki Pakoras (Bottle Gourd Fritters) Chiura or Poha Fry (Savoury Rice Flakes) Aloo Tikki (Potato Cutlets Indian style) Paneer Tikki (Cottage Cheese Patties) Chutneys (Indian Home Made Sauces) Tomato chutney Dhania Pudina Chutney (Coriander Mint Chutney)—Sweet Version Dhania Pudina Chutney (Coriander Mint Chutney)—Salty Version Raita Apple Raita Cucumber Raita Pineapple Raita Raita with Mint and Coriander Leaves Chapter 10: Our Sweethearts Besan Halwa (Chickpea Flour Dessert) Suji Halwa (Semolina Dessert) Aatey Ka Halwa (Whole Wheat Flour Dessert) Chawal Ka Kheer (Rice Pudding) Natun Gud Ka Kheer (Rice Pudding with Palm Jaggery) Sevai Kheer (Sweet Vermicelli Milk Pudding) Ghola Prasad or Aatey Ka Kheer (Whole Wheat Flour Porridge) Fruit Pudding Custard Pudding Indian Style WITHOUT EGGS Sandesh (Cottage Cheese Sweet) Natun Gud Sandesh (Cottage Cheese Sweet with Palm Jaggery) Kachha Gola (Sweet Cottage Cheese Balls) Chapter 11: Drinks Mango Milkshake Instant Mango Shake Banana Shake Kiwi shake Strawberry shake Mixed Fruit Shake Cold Coffee Cold Coffee with ice cream Mango Lassi (Yoghurt Mango Shake) Rose Flavoured Lassi Nimboo Pani (Lemonade Indian Style) Chapter 12: Sequencing, Parallel Processing and Planning a Full Indian Meal Excerpts From “How To Cook In A Jiffy: Even If You Have Never Boiled An Egg Before” (CreateSpace; First Edition; 8 October 2013, pages 164—to 171) Other Books by The Author Books by the Author in the Quiet Phoenix Series Books by the Author in the Self-Publishing Without Spending a Dime Series Connect With the Author About the Author A Big Thank You for Reading This Book till the End Sign up for Prasenjeet Kumar's Mailing List
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