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Home » Archive by category 'The Cooking of India' (Page 2)

The Cooking of India (page 2)

Kesar Chaval  (Saffron Rice)
Friday, November 14th 2008 | The Cooking of India
To serve 6 to 8
Dam Alu (Deep-fried New Potatoes Steamed with Spices and Yoghurt)
Friday, November 14th 2008 | The Cooking of India
To serve 6
Ghee (Indian Butter Oil)
Friday, November 14th 2008 | The Cooking of India
To make about 1 ½ cups
Sabhi Bhindi (Fried Okra With Cumin)
Friday, November 14th 2008 | The Cooking of India
To serve 4
Murg Iaychi (Chicken Cardamom)
Friday, November 14th 2008 | The Cooking of India
To serve 6 to 8
Corom Chatni (Fresh Mango Chutney with Hot Chili)
Friday, November 14th 2008 | The Cooking of India
To make about 1 cup
Imli Chatni (Tamarind Chutney)
Friday, November 14th 2008 | The Cooking of India
To make about 1 cup
Dhanya Chatni (Fresh Coriander Chutney)
Friday, November 14th 2008 | The Cooking of India
To make about 2 cups
Jhinga Kari (Shrimp Curry)
Friday, November 14th 2008 | The Cooking of India
To serve 4 to 6 :
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