An Invitation to Indian Cooking - Madhur Jaffrey [124]
sil batta
silver foil (vark), how to use
Sindhi gosht (Sindhi meat)
sonf, see fennel seed
sookhe aloo (“dry” potatoes)
samosa filling
soup(s)
dal (split-pea)
mulligatawny
potato
white (safed sarvo)
yogurt, cold
sour cream, lamb (or beef) korma with almonds, pecans, and
spices
general information, itr.1, itr.2, itr.3, fm1.1
“hot” spices, see garam masala
lamb chops with yogurt and whole
meat with onions and whole (pyazwala khare masale ka gosht)
meat with whole (khare masale ka gosht)
pork chops cooked with tamarind juice and whole
rice with peas and whole
rice with whole
shrimp, marinated, with whole
whole chicken with (murgh mussallam)
see also individual spices
spinach
lamb with
rice with
rice with, cooked in aromatic broth
yogurt with
split peas, yellow
dal soup
rice with
stuffing for potato patties
squabs, see chicken Moghlai
squash, yellow
cooked with masoor or arhar dal
in tomato karhi
striped bass, baked with yellow rice
stuffed flounder
stuffed whole okra
supari, see betel nut
sweetbreads with Chinese parsley
sweet rice
with carrots and raisins
with carrots and raisins cooked in aromatic broth
sweets, see desserts
sweet tomato chutney
swordfish, barbecued
tamarind
general information
how to make paste
chutney with bananas
pork chops cooked with whole spices and juice of
tomato chutney with
tandoor
tandoori cooking
general information
chicken
naan
urad and rajma dal, whole, unhulled
tava
tea
general information
how to make
thal
thali
tomato(es)
and cucumber with lemon juice
and onion with lemon juice
cauliflower cooked with onions and
chicken with butter and sauce of
chutney for fried eggplants
chutney, sweet
karhi
stuffed with kheema
tamarind chutney
turmeric
turnips, pickled in water
urad dal, see dal(s)
usli ghee (clarified butter)
general information, itr.1, fm1.1
how to make
utensils for cooking, see cooking utensils
vark (silver foil), how to use
vegetable(s)
general information
cooked with masoor or arhar dal
for outdoor meals
in tomato karhi
pakoris (fritters)
stuffed
cabbage leaves, with potatoes
eggplant, with kheema
okra, whole, with fried onion mixture
peppers, bell or Italian, with kheema
potato patties, with yellow split-peas
tomatoes, with kheema
see also individual vegetables
vegetarian food
general information
sample menus
vinegar
lamb with mint and
onions, chopped in
onions, pickled in
used in Sindhi gosht (Sindhi meat)
used in sweet tomato chutney
“wet” dishes, general information
white soup (safed sarvo)
whole pea pods with cumin
whole unhulled urad and rajma dal
whole-wheat samosas
yakhni (broth)
for pullao (rice with lamb)
for rice with spinach cooked in aromatic broth
yogurt
general information
chicken cooked with
codfish steaks in
lamb chops with whole spices and
potatoes, Maya’s, with
soup, cold
with potatoes
with roasted eggplant (baigan-ka-bharta)
with spinach
with tiny dumplings (boondi-ka-dahi)
with cucumber (cucumber raita)
see also relishes
zucchini
cooked with masoor or arhar dal
in tomato karhi
A NOTE ABOUT THE AUTHOR
Madhur Jaffrey is the author of numerous cook-books, including At Home with Madhur Jaffrey, Madhur Jaffrey’s World-of-the-East Vegetarian Cooking, and Madhur Jaffrey’s Taste of the Far East, which was voted Best International Cookbook and Book of the Year for 1993 by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. In 2006 her memoir, Climbing the Mango Trees, was published. She and her husband live in New York City and in Colombia County, New York.
ALSO BY MADHUR JAFFREY
Madhur Jeffrey’s World-of-the-East Vegetarian Cooking
Madhur Jeffrey’s Indian Cooking
A Taste of India
Madhur Jeffrey’s Cookbook
Madhur Jeffrey’s Far Eastern Cookery
A Taste of the Far East
Madhur Jeffrey’s Spice Kitchen
Flavours of India
Madhur Jeffrey’s World Vegetarian
Step-by-Step Cooking
Quick and Easy Indian Cooking
From Curries to Kebabs