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used in pakoris (fritters)

used in tiny dumplings with yogurt (boondi-ka-dahi)

used in tomato karhi

chickpeas

general information

black, with potatoes

canned, with garlic and ginger

chana masaledar (chickpeas with spices)

karhi (chickpea flour cooked with buttermilk)

lentils

masoor

general information

with vegetables

see also dal(s) moong

moong

general information

recipe for

peas, black-eyed (lobhia)

frozen

frozen, with rice

rajma, whole, unhulled

general information

recipe for

split peas, yellow

rice with

soup, dal

stuffing for potato patties

tarka for

general information

see also individual dal recipes

toovar, see dal(s), arhar

urad, hulled and split

general information

see also dal(s), moong

urad, whole, unhulled

general information

recipe for

dal (split-pea) soup

dates, fried

Delhi food

desserts

general information

how to boil milk down

bananas, broiled

dates, fried

gajar-ka-halva (carrot halva)

gulab jamun (fried milk balls in syrup)

kheer (thickened milk with rice)

kulfi (Indian ice cream)

malpua (pancakes in syrup)

shahi tukra (a bread dessert)

dhania, fresh, see parsley, Chinese

dill, shrimp with ginger and

“dry” dishes, general information

dry, red peppers, see peppers, dry, red

duck, stuffed and roasted

dumplings, see pakoris

eggplant

baris with potatoes and

bharta (smoked eggplant)

fried

fried, with sour green chutney

fried, with tomato chutney

roasted, with yogurt

stuffed with kheema

with masoor or arhar dal

eggs

for murgh mussallam

for nargisi koftas

khitcherie unda (scrambled eggs, Indian style)

Moghlai

elaichi, see cardamom

fennel seed (sonf)

general information

used as mouth freshener

fenugreek seed, general information

fish

general information

cod pullao (with rice)

codfish steaks in yogurt

flounder, stuffed

halibut pullao (with rice)

mackerel, with onions

sea bass in green chutney

striped bass, baked with yellow rice

swordfish, barbecued

flounder, stuffed

fowl (chicken, duck, partridge, quail, squab), see chicken, duck

fresh coconut chutney

fresh green chutney with Chinese parsley and yogurt

fresh mint chutney with fruit

fresh peas with ginger and Chinese parsley

fried dates

fried eggplants

with sour green chutney

with tomato chutney

fried onion rings for garnishing

fritters, see pakoris

frozen black-eyed peas (lobhia)

fruit

general information, 6.1, 11.1

apple and orange with fresh mint chutney

bananas

broiled

tamarind chutney with

gajar-ka-halva (carrot halva)

garam masala (“hot” spices)

general information, itr.1, itr.2, fm1.1

how to make

garlic, canned chickpeas with ginger and

ghee (vegetable shortening), itr.1, fm1.1

see also usli ghee

ginger

general information, fm1.1, 6.1

beans, green, with

carrots and peas with Chinese parsley and

cauliflower and Chinese parsley with

chickpeas, canned, with garlic and

peas, fresh with Chinese parsley and

shrimp with dill and

green beans

with ginger

with mustard

with onion paste

green bell peppers stuffed with kheema

green chilies, see chilies, green

grinding stone (Indian), see sil batta

ground meat (kheema), see beef, ground and lamb, ground

gulab jamun (fried milk balls in syrup)

halibut pullao (with rice)

ham, leftover on toast

hot chana dal with potatoes

“hot” food

“hot” spices, see garam masala

Indian restaurants

Italian peppers stuffed with kheema

jumbo shrimp on toothpicks

kabab(s)

boti (cubed lamb)

kidney

seekh (spiced ground meat on skewer)

seekh, flat style (spiced ground meat, broiled

kala chana aur aloo (chickpeas, black, with potatoes)

kalonji (black onion seeds)

general information

sprinkled on naans

karhai

karhi (chickpea flour cooked with buttermilk)

tomato

kari

kari leaf

katori

khare masale ka gosht (meat with whole spices)

khatte aloo (sour potatoes)

kheema (ground meat)

used as stuffing for samosas

used as stuffing for vegetables

with fried onions

with fried onions and peas

kheer (thickened milk