Indian Cooking With Four Ingredients by Bhangal, Jasprit -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Table of Contents Foreword History of Indian Cuisine Introduction to the Four Ingredients Method Abbreviations, Oven Temperatures, Measurements Essential Indian Spices and Grocery Items Snacks and Starters Meals

Chicken Lamb Pork Beef Seafood Vegetarian Marinades / Pastes

Indian Curries

Lentils / Dhal Saag Dosa Sides

Indian Breads

Rice Raitas Salads Chutneys / Pickles

Indian Sweets Drinks Glossary of Indian Spices and Flavorings Glossary of Indian Terms

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