Indian 印第安食品

出版时间：2008-1  出版社：Oversea Publishing House  作者：本社 编  页数：97  

书籍目录

IntroductionCultural influencesRegional and religious diversityThe curry crazeHealthy eatingEssential techniquesStarters　Creamy chicken tikka　Silky chicken kebabs　Tandoori chicken　Marinated lamb brochettes　Kashmiri lamb chops　Lamb kebabs　Fish tikka　Spicy onion fritters　Crispy vegetable triangles　Savoury cheese cakesMain Courses　Kashmiri lamb curry　Lamb in fragrant spinach sauce　Goan fish curry　Pistachio chicken korma　Chicken biryani　Chicken with lashings of onions　Chicken with stir-fried spices　Pork curry with chilli, garlic and vinegar　Prawns in coconut milk with chilli and　curry leafMain Courses continued　Garden peas and Indian cheese in chilli-tomato sauce　Vegetable korma　Chickpeas in coconut milkSide Dishes　Garlic and chilli- flavoured potatoes with cauliflower　New potatoes with spiced spinach　Field mushrooms in a rich tomato and onion sauce　Okra stir-fried with Onions　Lentils with cumin and shallots　Cucumber in spiced yogurt　Mint and spinach chutney　Mint and coriander rice with toasted pine kernels　Lemon-laced basmati rice　Griddle-roasted flat bread　Chilli- coriander naanDesserts　Mango-flavoured iced dessert　Indian rice dessert　Soft carrot fudge　Sweet saffron rice with caramelized pineapple　Ginger ice cream with date and tamarind sauceIndex