Product Description
Rajasthan is the most colorful State of India. The State is also called The Land of Princess. It boasts of many a fine kitchen-both within the palaces and outside. In the royal kitchens of Rajasthan, the preparation of food was a very serious matter and was raised to the level of an art form. Hundreds of cooks worked in the stately palaces and kept their recipes very closely guarded. Some recipes were passed on to their sons and the rest were lost forever.


Situated in northwest India, Rajasthan is India at its exotic and colorful best, with its battle-scarred forts, its palaces of breathtaking grandeur, its riot of colors, and its romantic sense of pride and honor. In Rajasthan, the spectacular is commonplace and colorful costumes, festivals, and customs relieve the tedium of coping with a harsh, demanding land......


INTRODUCTION
ALOO KA BHARTA
CHANA DAL PARATHA
RAJASTHANI CHURMA
RAJASTHANI DAAL BATI
RAJASTHANI GHEVAR
ALOO MANGODI
BHUNA KUKDA
CHANE JAISELMER KE
GATTE KA PULAO
JAIPUR KI GAJAK
JAIPURI MEWA PULAO
KESAR MURG
LAHSUN KI CHUTNEY
RAJASTHANI LAL MAAS
RAJASTHANI MISSI ROTI
KESARI BHAAT
KHASTA PURI
MACHCHI KE SOOLEY
MAKKI PANEER PAKORA
MARWADI GATTA KADHI
MOONG DAL HALWA
PAKODI KI KADHI
PAPAD KI SABJI
SANGRI KI SABZI
GATTA CURRY
METHI KE GATTE
PANEER BHARE PAPAD
PAPAD KA SHAAK
RAJASTHANI BHINDI
VEGETABLE KHICHDI
LIST OF INDIAN SPICES
ORDER BY HINDI
INFORMATION

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Print ISBN: 978-0-557-60392-3 ... Read more

Product Description
Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook will make anyone stand up and say "cheese!" ... Read more

Customer Reviews (13)

Ahh, the beauty of bread and cheese and then some...
I love cooking, I really do, the character of a domestic goddess really appeals to me but some days when I'm tired and I don't want to wait for delivery not to mention trying to keep it as clean and nutritious as I can, might be daunting so I am grateful for little books such as this one. A hot, grilled sammy can be a great replacement meal, even as dinner, after all it would do good for everyone to eata small mealher and there, people are used to eating just because the clock strikes a certain hour, never mind that their gut never stops working.This is no diet book by any means, but a great way to make some really spectacular sandwiches, hot or cold with cheese omitted if one wants to leave it out. I tend to keep them small as the hot and tasty flavor is so good that a little bit goes a long way. It's a great book to make snacks and get flavor pairing ideas; those can fit into cooking breakfast to dinner, not just for sandwiches. My boyfriend hasn't complained yet that I have been using him as a testing tool for this book, so far I have gotten thumbs up, phew...haha.

The famous "Harry's Bar Special" sandwich is here, from Venice itself it has been mention to me in many books by authors such as Giada de Laurentiis and Nigella Lawson, and let me tell you the cheese spread and ham combo with a lady finger like sandwich fried in butter is heavenly. They taste so good that I can eat a little bit and be totally satisfied, I usually cook pretty rustic and simple, whatever looks good at the best organic market finds its way onto my plate, but when I get a nice crispy bread this book is the first thing I reach for. From a robust Mediterranean Meltdown ( ripe tomato, mahon cheese and fresh Thyme on Black olive bread - yummm! to Welsh Rarebit, grilled pumpernickel and gouda this has something for everyone and the best thing is that each recipe doesn't ask for a lot of random ingredients ( my biggest cooking pet peeve).

Chapters in this book include interesting picking such as; Five-minute wonders, Party tidbits-canapes, crostini and bruschetta, classics and twists, simple seasonal grilled cheese with something extra, Extravaganzas, Quesadillas, Pidane and Pita Sandwiches, Grilled cheese in salad, Sweets and Accompaniments.It also includes an index, sources for cheese and table of equivalents. I like that the book has many nice photos, its so pleasing to see the food and then be so driven that one has to make it., I am a sucker for picture cookbooks as much as tiny and serious ones, I adore all kinds of art and culinary touches that make each day so much more pleasurable. I have a ton of cookbooks and this is always close by, some days when a slice of tomato with some gray salt on a buttered piece of bread with a coarse sprinkle of Indonesia's best black pepper is as pleasurable as a meal at any extravagant restaurant, this book is filled with tasty and interesting ideas to make meals in no time, ones that are complex and delicious but not so tricky that one has to buy a ton of ingredients to make a sandwich. I adore this little treasure and it's always on hand when I need some ideas to fix something fast and possibly hot.

- Kasia S.

Great book, but relatively expensive ingredients to make sandwichesq
The recipes in this book are great, but the ingredients are often expensive and probably not something you would buy and want to eat for a few days straight in a week to make it worth it.

Absolutely delicious, though!

A perfect Birthday Gift
This book prooved to be a perfect Birthday Gift for the cook. Delivery was received on time and the book was in mint condition. Very Happy with the purchase.

Grilled Cheese Made Elegant
This book is a primer on cheese as well as a source of recipes for grilled
cheese sandwiches.The author provides intriguing combinations of cheese,
condiments and bread.

Boy, is this fun!
You think you know grilled cheese sandwiches?I've been eating them for decades.But this slender volume expands one's imagination about what a grilled cheese sandwich can be! I am pleased that one of my Amazon friends brought this book to my attention. . . .

As the author, Marlena Spieler, says at the outset: "Crisply toasted in the pan or broiled open-face to a melty sizzle, there are few things more enticing than a grilled cheese sandwich."

An early part of the book focuses on "A Guide to the Grilled."Such hot topics as the following are addressed: What kind of cheese to use? What kind of bread to use? What extras might work?For instance, with a standard grilled cheese sandwich, I find that a tomato inserted into the sandwich adds a nice touch. And so on. . . .

I'll begin with my favorite--Croque monsieur.The recipe in this book is quite a bit different than the simple version I make.I put some Swiss cheese (I like to use gruyere) and boiled ham inside of bread, slather the outside with butter, and fry it up.This version, instead, broils the sandwich. It really sounds tasty, so I suspect that I'll soon be experimenting.

Another recipe in this book that caught my fancy: Panini Inglese. This tidbit features rare roast beef, blue cheese, and watercress. Using a panini press (I simply must acquire one of these!) or skillet, you heat this up and enjoy the result.The picture of the resulting sandwich is awfully tempting.

And then there is the New Orleans version--Muffaletta.I've enjoyed these over time (although I haven't consumed as many as I'd like!).With this recipe, I think I'll create a few of these treats at home.

And so many more (about 50 in all).At the close, the author adds "accompaniments," salads, side dishes, mustards, and so on.

If you like grilled cheese sandwiches, this is a nice resource.I look forward to expanding my repertoire of recipes!
... Read more

Product Description
Artisan Cheese of the Pacific Northwestis an in-depth guide to the region’s artisancheeses.Parr examines each region’sgroundbreaking and unique cheesemakers. Profiles of individual cheesemakers offer up informationabout their operation and their cheeses.Appendices cover the basics of cheesemaking,including a glossary and a “cheese basics”section that lists various types of cheeses andhow to pair them with wine and beer. The bookalso includes selected recipes from local chefsand cheesemakers. 8 color; 50 black & white ... Read more

Customer Reviews (2)

Lovely, informative guide to Pacific Northwest cheese!
This is an absolutely beautiful guide to Pacific Northwest cheese!It covers in-depth all of our local cheesemakers, and provides recipes for how to incorporate the cheese into every day cooking.Tami Parr writes with such grace about these wonderful cheesemakers and their cheeses - it's an absolute joy to read, and a must for any cheese lover!

Disappointed
I was expecting this to be a full-color book, but all the images are grayscale.Although there is some useful information about NW cheesemakers, this book is aesthetically lacking. ... Read more

Product Description
This extensive guide provides all-important information on what to look for when buying cheese; how to select the ideal cheese for cooking or eating; how to serve it, and how to store it. ... Read more

Product Description
Indian Cooking-Six-Kashmiri Cuisine

Students’ Academy


A great Urdu poet had said, “If there is a heaven on this earth, it is here in Kashmir.” This beautiful part of India is exotically spellbinding. Think of Kashmiri cuisine and visions of deliciously spicy meat dishes, the kahva (salt tea), and the delicate flavor of saffron come to mind. The Kashmiris are passionate about their food and this is evident from the amount of time they spend either cooking it or discussing about it.....


Introduction
Kashmiri Gustaba
Kashmiri Qambargah
Kashmiri Mutanjan
Kashmiri Roast Yakhni
Kashmiri Roghan Josh
Dum Aloo
Kabarga (Fried Mutton Chops)
Ranith Gada (Fish Curry)
Tabak Maaz (Fried Lamb Ribs)
Haak (Kashmiri Spinach)
Pulao
Roath (Kashmiri dry fruit Cake)
LIST OF INDIAN SPICES
ORDER BY HINDI
INFORMATION

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Print ISBN: 978-0-557-60700-6 ... Read more

Product Description
Flavor, production region, milk type, shape, fat content and season facts accompany 350 tantalizingly photographed cheeses. ... Read more

Customer Reviews (13)

French Cheese Book
We read this book in our friends' apartment in Paris. It is the most wonderful and comprehensive book for cheese lovers and foodies. Looked through many book stores in Paris and were told it is out of print.
Most spectacular find at Amazon. Thanks.

Great Cheese Reference
This is great. Shows cheeses at different ages which is one of the most interesting points and makes this very unique as a reference book. If your in the business its a must have.

For reference more than "reading"
Living in France, I am always making the acquaintance of cheeses I had never before known existed.I always scurry to find this book, and look up the tasty morcel I've just consumed.It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time.Put it on your shelf next to your dictionary and thesaurus; it's that useful!

A great reference
As mentioned in previous reviews, this book does a great job of referencing hundreds of cheeses from France, providing photographs, descriptions, and wine recommendations.In these areas, it does a fantastic job.I've learned a lot reading it and I can't wait to take it with me on my next trip to France.

I wish the book gave more guidance on the tastes of the different cheeses and how you might select them.For example, if I like Brie and wanted to try a different nice mellow soft cheese, what might be recommended?This book isn't organized to help answer questions like that.

Overall, an important book for anybody serious about cheese.

WOW
I collect field guides and what attracts me to some is the clever layout and design. This volume is in a class by itself and unlike some guides, the text was so informative that i could not put it dowm.
Should receive 6 stars out of 5. ... Read more

Product Description
Indian Cooking-Seven-North Indian Cuisine

Students’ Academy


North India is the ultimate destination of food lovers. There is absolutely no dearth of variety for a creative gourmet in this part of the country. The zone is fortunate to be the hub of some of the most exotic styles of cooking. Many of which are renowned all over the world and regarded as the most developed and refined of all culinary arts.....


Introduction
Seekh Kebab
Tandoori Chicken
Kashmiri Roghan Josh
Makki Di Roti
Sarson ka Saag
Murg Mussallam
Shami Kabab
Punjabi Chole
Lassi Patiala
Navratan Korma
Shahi Paneer
Gobi Manchurian
Badaam Pasanda
Gosht Biryani
Dal Makhni
Apple Kheer
Badaam Kheer
Chocolate Burfi
Cookies
Gajar Ka Halwa
Gol Papdi
Kala Jamun
Khoya Burfi
Bundi Ladoo
LIST OF INDIAN SPICES
ORDER BY HINDI
INFORMATION
........................

PrintISBN: 978-0-557-60851-5 ... Read more

Product Description
Goat cheese, a rich and sumptuously mild soft cheese first enjoyed in France, is now a culinary hit on American tables. In the supermarket, on restaurant menus, and in kitchens, it's suddenly available everywhere. The newest title in the popular Artful Kitchen series, Goat Cheese suggests twenty-five easy recipes for appetizers, entrees, and desserts featuring this delightfully tangy ingredient. Offering profiles of common types of goat cheese and tips for cooking and storage, this charmingly illustrated volume is an inspiration for both novice cooks and those experienced in the ways of caprine decadence. ... Read more

Customer Reviews (4)

Get your goat(cheese)
One of the nicest culinary trends to happen in the 90's was the introduction of goat cheese (much of it made in small American dairies) to the general public.

Goat milk is different from cows milk in flavor (more rich and herby) and in the fact that the fat or cream is distributed in small droplets. Goats milk is naturally homogenized.

There are countless kinds of goat cheeses, but the most common kinds found in American grocery stores and specialty markets are excellent for many purposes. But since goats milk cheese (chevre) is different than cows milk cheese, this cookbook is a great idea to know how to use it. The Brennans are a mother-daughter team with experience raising goats, making cheese and writing for culinary publications.

Some of the great recipes in this book are Peppered Ribeye steak with goat cheese, Grilled Eggplant and Goat Cheese Rolls, and Poached Winter Pears with Sweet Goat Cheese--which is my personal favorite along with warm goat cheese salad. The book also has a short history of the cheese and a guide to the types of goat cheeses. Although a specialty book, I turn to it often for dinner parties because goat cheese adds such elegance to a menu and because it can substitute for a meat course if you are entertaining vegetarians who eat dairy products.

Not what I thought
I thought this book was a recipe book for MAKING goat cheese. This is a recipe book for USING the cheese. Please advise. (I'm not saying its a bad book though)

cheese for me
This was a grand book in which i found myself lostin a world filled with wonderful wonderful cheese and goat cheese facts and recipes which i found not only to be extremely tasty but... well i think i am in love with this book and i am glad i have read it because it made my cheese taste 1000times better!

I like goat cheese
I really enjoyed this book it taught me the many uses of goat cheese.Goat cheese is my favorite snack to have I really like and this book, mmmmm it tasted real good almost as good as real goat cheese. ... Read more

Product Description
Paneer or cottage cheese is an almost indispensible part of North Indian cooking. Paneer is a versatile dairy product; it is used for making desserts, snacks or for main course cooking. In India it is known by various names like in Hindi - Paneer, Bengal –
The Paneer recipes in this book can very easily be learned. You will have a new experience of spices and flavours. Be your own chef and enjoy these delicacies.


Student’s Academy

Print ISBN: 978-0-557-57260-1 ... Read more

Product Description
There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers- those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream.

Customer Reviews (4)

Farmstead Creamery Advisor-Awesome!
What an incredible resource for my husband and me to read before we start
building our farmstead creamery. I worked at a commercial goat
farm for 3 years and a very large organic milk company as well and I knew a lot but
when we decided to go pro with our goat farm and make cheese for sale to the public I had no idea
where to start or stop! This book has opened up all sorts of
discussions and I'm sure will save us time, money and
headaches.

An amazing gift
I'm in the process of plowing through all the rules and regulations involved with starting a dairy and a creamery, hanging on for dear life as I skate the edge of frustration with trying to deal with a system created to keep our food safe in this big-ag industrial age, while I am simply trying to create a high quality, hand-crafted, inherently healthy product.

Then Gianaclis Caldwell publishes this wonderfully-written, wise, practical, reasonable, workable, beautiful, thorough, oh I can't come up with enough good words to describe this book.If you think you want to start a small-scale dairy and a creamery, to make and sell cheese, you must buy this book.It will help you pull together and make sense of the regulations, the equipment choices, building layouts, ...I devoured the book in less than a week, tho it's a jam-packed 226 pages, with the knowledge that there are several chapters I will read a few more times to get out of them everything I can glean.I will use the info to help work with inspectors who only know big cow dairies.This book will help me avoid making so many mistakes, and will help me put together a much more robust and safe process for creating my products than I could possibly have done, even with all the other reading and training I am doing and have planned.

This book is amazing.

Can't do cheese without it!
This is one of the most informative, short books I have ever had the pleasure to read.If you are considering making cheese on a small or modest scale, i.e., you don't want to compete with Kraft, this book does a fabulous job of presenting the business considerations. This is not a "how to" book for making cheese per se.It is a spectacular "how to" book about the considerations surrounding the creation of a successful cheese-makiong and marketing business.After reading it, one is able to evaluate what is involved and make resonably informed decisions about the perils and pleasures of becoming a cheese maker and marketer.

Complete guide to running and building a small, farm based cheese business
Thinking of building a farmstead cheese business?This book is a must! The Farmstead Creamery Advisor contains a wealth of information about the small farmstead creamery from start to finish.Published just two months before we break ground on our own building, this book saved me weeks and weeks of research and answered virtually all of my questions(questions I should have been asking were also answered).I am also sure it saved us a lot of money!

The book is also a great read, it is thoughtful and engaging.Taking great ideas from many different sources, it becomes a study in `best practices'.I loved all the photos of dairies across the U.S., the behind the scene views you don't find in publicity or website shots.There are side notes offering in depth explanations, ingenious tips, and the must do of the Pasteurized Milk Ordinance.Unlike the PMO and other official guides, this book tells it plain English and with illustrations. It is understandable and workable.

The details throughout the book are amazing: a useful milk can storage rack from Vermont's Lazy Lady Farm,a sump pump removing whey from Alabama's Sweet Home Farm, chemical guides, hot water heater comparisons,quality assurance and safety tests and procedures, even sources and suppliers, just as examples.The details extend into the financial and business aspects as well. This resource has given me much confidence as we proceed with our business.I have even recommended it to the state dairy inspector.It is a thorough andcomplete guide and a great reference for anyone involved in the field.I will use it for years to come.This book will get us up and running sooner and smoother -- thanks to Gianaclis Caldwell from Pholia Farm!

Lissa Howe
Chiva Risa Ranch, Arizona

... Read more

Product Description
Everybody loves cheese.Dripping from the tip of a hot slice of pizza, bubbling across a rich broth, or freshly grated over a bowl of creamy pasta, cheese flavors all of our favorite foods. American cheese no longer just means "manufactured"; at supermarkets and gourmet shops around the country, hand-crafted domestic cheeses have taken the place of factory-processed and imported brands.

Cheese is the next great culinary revolution in this country. Tenyears ago, only a handful of specialty cheesemakers could be found inAmerica.Today there are more than 200.Connoisseurs are followingthe growth of the specialty American chees business with the samefervor they've applied to fine wines.The New American Cheesecelebrates the cheesemaking renaissance, fueled by this explosion ofinterest.

The New American Cheese takes an in-depth look at the art and craft of cheesemaking, and includes a history of cheese in this country.Author Laura Werlin profiles more than 50 of America's top cheesemakers and offers 80 inventive recipes showcasing the new cheeses available today.Nutritional facts; information on how to buy, store, and taste cheese; a directory of sources; and an extensive glossary make The New American Cheese an indispensible guide for amateur cheese lovers and experienced epicures alike.Amazon.com Review
Laura Werlin's The New American Cheese isn't just a beautiful andinformative book, it's an important resource that, by profiling more than50 cheese makers in all parts of the U.S., formally welcomes a whole new eraof artisanal cheese production in America. More varieties of high-quality,locally made cheeses are available to more people in more parts of thecountry than at any other time in U.S. history--and, fortunately, thesituation is only going to get better. Werlin divides her book into twoparts, the basics and the specifics. "All About Cheese" takes the readerthrough the evolution of cheese making in America: how cheese is made; thehealth factors; how to taste, buy, and store cheese; how to serve cheesealone and with wine; and how to cook with cheese. Then she gets specific."Recipes and Profiles" glides between a deep appreciation of thepeople producing these new cheeses, the cheeses themselves, and the waysthese cheeses can be best appreciated as starters and appetizers, inpizzas, pastas, and risottos, and as part of main courses, side dishes,and dessert. The recipe section entitled "Cheese Classics" offers, of course,an irresistible Three Cheese Macaroni and Cheese. There are 80 recipestotal, with such standouts as Peppered Goat Cheese Crackers, Polenta withTeleme, Asiago, and Truffle Oil, Cheese Enchiladas with Lime-TomatilloSauce, Herbed Sugar Snap Peas with Goat Cheese, and Ricotta-Brioche BreadPudding. Best of all, Werlin's sprightly, informed prose is underscored byMartin Jacobs's equally delightful photos. --Schuyler Ingle ... Read more

Customer Reviews (9)

Great recipes, great cheeses, great resource!
I love this book.I had to buy a second copy for my sister because it's so good.It has a general "about cheese" educational section that's very good, then moves into some delicious, gourmet-inspired cheese recipes, and also includes profiles and contact info on a wide array of american cheese makers.It's truly all encompassing, and a must for any cheese lover!

Blessed Are the Cheesemakers (From Monty Python's Life of Brian)
I make cheese, run a website and forum at CheeseForum org, and got this book to broaden my knowledge of different American made cheeses. "The New American Cheese" is a medium sized 1 in/2 cm thick format hardcover reference book with glossy color pages with many pictures. It's contents is i) the normal intro to cheese, buying storing, pairing with wine etc and appendices, 40%, ii) a listing and summary of American Cheese Makers with logo's, no pictures, 20%, and iii) cooking recipes with pictures, 40%. If you are interested in Artisan American Cheese Makers this is a great book.

Turophile ( Lover of Cheese)

great cheese book
This book gives an excellent overview of the cheese business by an industry expert who is well respected.

Cut the cheese
If you are an American but don't like American cheese, check out this book.

Don't believe the five star reviews.
OK, I admit it. I got tripped up by the many five-star reviews posted for this book. I bought the book without thoroughly reviewing it. The name sounded exactly like the kind of cheese book I was looking for. I certainly won't be taking a cheese tasting trip throughout Europe and see no advantage to learning about cheeses that I can't buy here in Colorado. I love cheese and wanted to know more about the many varieties. Having had wonderful success on the low-carb diet for the last five years, I eat cheese in quantity throughout the day. My favorite cheese recipe is strips of cheese on fried pork skins broiled in the toaster oven. Yummy. They have a bread-like consistency in the center and crunchy edges.

I have delayed three days in writing this review of The New American Cheese by Laura Werlin because I didn't want my review to be too harsh. This book made me furious with disappointment.

I decided to avoid browsing ahead and be surprised by each chapter, so I started at the beginning. The introduction was fine. The chapter, "How Cheese is Made," was disappointing in its lack of detail, pictures and differences in the manufacturing of various varieties. I could have gotten a better understanding by searching "How is cheese made" on the Internet. Maybe that is how the author did it.

The next chapter, "To Your Health," picked up my interest. I never knew cheese naturally contained monosodium glutamate (MSG) and wanted to know more about it. MSG is very unhealthy. Unfortunately, nothing more was mentioned about it. Which cheeses contain MSG and in what quantities? Groan.

OK, OK! Where are the descriptions of the many different cheeses? I want to know more about each. I am excited to pick a new cheese to buy and enjoy. The chapter, "How to Taste Cheese," did not produce an interest in any new variety. Where are the detailed descriptions for the many wonderful cheeses? Gone missing. Boring!

The chapters, "How to Buy and Store Cheese," "Pairing Cheese and Wine" and "Cooking With Cheese" were OK, I guess.

Next came a section with recipes and the detailed history of 24 goat farmers (rough guess of the number), comprising 75% of the book volume. I simply got sick of looking at photographs of goats. I didn't like the goat cheese recently purchased. It tasted like the goat pen smells, and I love Limburger. I wanted to know more about cheese, not goat farms. This book should be given a new title, "The Old American Goat Farms." Who wrote the five star reviews for this book? The goat farmers?

The two stars given this review go to the publisher, not the author. The high gloss, heavy weight paper is a five star quality. Color was used generously throughout. The photographs were fine, but I kept wanting to pull the camera back to see the entire cheese dish. The extreme close-ups got very tiring.

If you want to know the history of American goat farms, buy this book.

Kent Rieske.
... Read more

Product Description
ARATIKAAYA MASALA PULUSU 5
BENDAKAYA 8
CHARUPODI 10
GONGURA CHICKEN 11
GONGURA MUTTON 14
GONGURA PICKLE 17
KAJJIKAYAL 19
KAMMAPODI 22
KARAPODI 24
KAKARAKAYA 26
KOTTIMEERA PACHADI 28
MAMIDIKAYA PULIHORA 30
MORU KALAN 32
NUVVULA PODI 35
PANASAPATTU CURRY 37
PESARAPAPPU PAYASAM 40
SORAKAYA 42
UGADI PACHADI 45
VADIYALU 48
VANKAYA PACHADI 50
VERUSENAGA PODI 54
Non-Vegetarian Dishes 56
CHICKEN DRUMSTICK 56
CHICKEN NOODLE BIRYANI 58
CHICKEN FRY 60
CHICKEN CURRY 62
CHICKEN MANCHURIA 65
CHICKEN TIKKA 68
LIST OF INDIAN SPICES 70
ORDER BY HINDI 70
INFORMATION 91

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Print ISBN: 978-0-557-60540-8 ... Read more