An Invitation to Indian Cooking - Madhur Jaffrey [120]
betel leaf, see paan
betel nut (supari)
beverages, see tea
bhaturas (deep-fried bread)
biryani, chicken
black-eyed peas, see peas, black-eyed
boondi-ka-dahi (yogurt with tiny dumplings)
boti kabab(s) cubed lamb, barbecued)
breads
general information
bhatura (deep-fried)
chapati (whole-wheat)
naan (leavened)
paratha (whole-wheat, layered)
poori (deep-fried, whole-wheat)
see also shahi tukra in desserts
broiled bananas
broiled chicken strips
butter
chicken with tomato sauce and
clarified, see usli ghee
buttered saffron rice
“butterflied” leg of lamb, marinated and barbecued
buttermilk, used in karhi
cabbage
leaves, stuffed with potatoes
pork chops cooked with
with onions
canned chickpeas with garlic and ginger
cardamom (elaichi)
general information
used as mouth freshener
used in garam masala
Carolina rice, see rice, general information
carrot(s)
halva (gajar-ka-halva)
pickled in oil
pickled in water
sweet rice with raisins and
sweet rice with raisins and, cooked in aromatic broth
with peas, ginger, and Chinese parsley
cashews, used in white soup (safed sarvo)
cauliflower
pakoris (fritters)
rice with cumin seeds and
with ginger and Chinese parsley
with onion and tomato
chana dal cooked with lamb; see also dal(s)
chana masaledar (chickpeas with spices)
chapati(s) (whole-wheat bread)
chicken
general information
biryani (with rice)
cooked with yogurt
cutlets
in light sauce
marinated, broiled
Moghlai
murgh mussallam (whole chicken with spices)
roast, stuffed with spiced rice
strips, broiled
as appetizer
tandoori
with potatoes
with sliced lemon and fried onions
with tomato sauce and butter
chickpea(s)
black, with potatoes (kala chana aur aloo)
canned, with garlic and ginger
chana masaledar (with “hot” spices)
chickpea flour, see dal(s)
chilies, green, general information
chimta
Chinese parsley, see parsley, Chinese
chopped onions in vinegar
chutney(s)
general information
coconut, fresh
green, for sea bass
green, fresh, with Chinese parsley
and yogurt
mint, fresh, with fruit
sour, green, for fried eggplants
tamarind, with bananas
tomato, for fried eggplants
tomato, sweet
tomato tamarind
cilantro, see parsley, Chinese
cinnamon
general information
used in garam masala
clarified butter, see usli ghee
cloves (long)
used as mouth freshener
used in garam masala
cocktail koftas
coconuts
general information
fresh chutney
in shrimp, Kerala style
cod
-fish steaks in yogurt
pullao (with rice)
cold chana dal with potatoes
cold yogurt soup
comino, see cumin (seeds)
cooking mediums
ghee (vegetable shortening), itr.1, fm1.1
oil for cooking, itr.1, fm1.1
oil for marinade of barbecued dishes
usli ghee (clarified butter), itr.1, fm1.1
cooking utensils
general information, itr.1, itr.2
karhai
tava
coriander, fresh, see parsley, Chinese
coriander (seeds)
general information, itr.1, fm1.1
used in garam masala
corn, roasted
crab, Kerala style
crisp fried okra
croutons, how to make
cubed lamb with onions and raisins
cubed leg of lamb, barbecued
cucumber
and tomato with lemon juice
raita (with yogurt)
cumin (seeds)
general information, itr.1, itr.2, fm1.1
mushrooms with asafetida and
pea pods, whole, with
potatoes with asafetida and
rice with cauliflower and
rice with potatoes and
used in garam masala
curry
curry powder
cutlets, chicken
dal(s) (dried beans, dried peas, lentils, and pulse)
general information
cleaning and washing instructions
general information
arhar (or toovar)
general information
with vegetables
see also dal(s), moong
bari(s) (prepared lumps of pounded pulse) with eggplant and potatoes
chana
general information
cold, with potatoes
cooked with lamb
hot, with potatoes
chickpea flour
used in karhi
used in mulligatawny soup
used in pakoris