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    Curries from the north: Healthy & delectable North Indian curries
    Curries from the north: Healthy & delectable North Indian curries
    Curries from the north: Healthy & delectable North Indian curries
    Ebook56 pages23 minutes

    Curries from the north: Healthy & delectable North Indian curries

    By Aroona Reejhsinghani

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    About this ebook

    A curry is the liquid stock of a recipe that is flavoured with a harmonious blend of spices. In this book the author Aroona Reejhsinghani presents her favourite dishes/curries. Each recipe suits a lighter, healthier way of eating; every dish bursts with the flavours of north India - delectable dishes from Punjab, Uttar Pradesh and Rajasthan – both vegetarian and non-vegetarian. Special attention has been paid to prepare different curries with one or other inputs from Dahi, Mango, Besan, Karela, Potato Kofta, Shahi Kheema Kofta, Nawabi Kabab, Mirchiwale Ghosht, Kheema Mutton, Safed Mas, Gatta, Mughlai Shammi Kabab, Kashmiri Yakhni, and Coorgi mutton.
    Important ingredients used in curry preparation along with cookery glossary have been given. Go, cook the recipes of your choice and enjoy with family and friends.
    LanguageEnglish
    PublisherV&S Publishers
    Release dateJan 9, 2017
    ISBN9789350578230
    Curries from the north: Healthy & delectable North Indian curries

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      Book preview

      Curries from the north - Aroona Reejhsinghani

      Introduction

      India is famous for its curries. In fact, it is the home of an endless variety of curries, each better than the other. Indians relish hundreds of curries made with vegetables, meat, fish, prawn and eggs. Every Zone in India has its own special way of preparing curries, therefore, each curry has a unique flavour. In Punjabi curries, coconut is rarely used. Curries are always served with plain fluffy boiled rice and papads which are either fried or roasted.

      In India, majority of the people are vegetarian, hence there is a greater variety of delicious vegetarian curries prepared with dals and a variety of vegetables, curds and buttermilk. But this does not mean that there is very little to choose in case of non-vegetarian curries. Indian meat curries, in fact, take many forms. Like kofta curries, ground meat is shaped into balls and cooked in a deliciously rich sauce or curry. Then, there are korma curries — spicy and delicious, keema curries — which is ground meat cooked with peas and decorated with hard-boiled eggs.

      In this book, I have chosen for you a wide variety of flavours — some simple, some exotic, some extraordinarily delicious. This book contains recipes for some special curries made and enjoyed in North Zone of India. The aim is to make people relish curries of a particular region even if they don’t belong to that region. Even the foreigners can try these recipes to relish a unique taste. Here for you is a distinctive selection of curries which are as distinctive as different wines in different bottles.

      Aroona Reejhsinghani

      502 B, Lila Apts.

       opp. Gul Mohar Gardens,

       Yari Road, Versova

       Bombay-61

      Ph – 6360224

      1

      Punjabi Curries

      Punjabis are acclaimed as gourmets the world over. Their fondness for rich food has led to the development of an abundant variety of spicy and colourful curries. In Punjabi curries, vegetables do play an important role, therefore

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