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Curries From The West

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India Is Famous And Home To Endless Variety Of Curries. Every Zone In India Has Its Own Special Way Of Preparing Curries. In This Book, The Author Aroona Reejhsinghani Presents Some Simple, Some Exotic, Some Delicious Recipes Popularly Enjoyed In Western Part Of India. Prepare And Enjoy The Ones Given In The Book From Different Parts Of : Maharashtra- Non-Vegetarian Spicy Pomfret, Fish, And Prawn, Mutton, Chicken And Peas Curry Gujarati Curries- Vegetarian- Lady's Finger, Corn, Carrot Kofta, Buttermilk, Potato Kofta, Tomato, Sweet And Sour Sindhi Curries Vegetarian - Giantha, Giantha And Spinach, Non-Vegetarian - Shahi Kofta, Dilpas And Kofta, And Mutton Goa- Non-Vegetarian - Spicy Fish, Pomfret, Spicy Pork, Chicken, Mutton, Etc. In The Final Chapter, Important Ingredients Used In Curry Preparation Alomg With Cookery Glossary Are Given. Go, Cook The Recipes Of Your Choice And Enjoy With Family And Friends. Contents: Introduction 1. Maharashtrian Curries A) Non-Vegetarian Curries B) Spicy Pomfret Curry C) Fish And Potato Curry D) Bangda Curry E) Prawn Curry F) Prawns And Vegetable Curry G) Prawn And Pumpkin Curry H) Mutton Curry I) Chicken And Peas Curry 2. Gujarati Curries A) Vegetarian Curries B) Lady’s Finger Curry C) Corn CurrY D) Carrot Kofta Curry E) Brinjal Curry F) Buttermilk Curry G) Mukund Curry H) Potato Kofta Curry I) Tomato Curry J) Sweet And Sour Curry 3. Sindhi Curries A) Vegetarian Curries B) Giantha Curry C) Giantha And Spinach Curry D) Vegetable Curry No. 1 E) Vegetable Curry No. 2 F) Non-Vegetarian Curries G) Shahi Kofta Curry H) Dilpasand Kofta Curry I) Mutton And Vegetable Curry 4. Goan Curries A) Non-Vegetarian Curries B) Spicy Fish Curry C) Pomfret Curry D) Fish And Brinjal Curry E) Pork Curry F) Spicy Pork Curry G) Chicken Curry H) Head Curry I) Mutton Curry J) Egg And Peas Curry Important Ingredients Used In Curry Preparation And Their Medicinal Value Cookery Glossary.

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India Is Famous And Home To Endless Variety Of Curries. Every Zone In India Has Its Own Special Way Of Preparing Curries. In This Book, The Author Aroona Reejhsinghani Presents Some Simple, Some Exotic, Some Delicious Recipes Popularly Enjoyed In Western Part Of India. Prepare And Enjoy The Ones Given In The Book From Different Parts Of : Maharashtra- Non-Vegetarian Spicy Pomfret, Fish, And Prawn, Mutton, Chicken And Peas Curry Gujarati Curries- Vegetarian- Lady's Finger, Corn, Carrot Kofta, Buttermilk, Potato Kofta, Tomato, Sweet And Sour Sindhi Curries Vegetarian - Giantha, Giantha And Spinach, Non-Vegetarian - Shahi Kofta, Dilpas And Kofta, And Mutton Goa- Non-Vegetarian - Spicy Fish, Pomfret, Spicy Pork, Chicken, Mutton, Etc. In The Final Chapter, Important Ingredients Used In Curry Preparation Alomg With Cookery Glossary Are Given. Go, Cook The Recipes Of Your Choice And Enjoy With Family And Friends. Contents: Introduction 1. Maharashtrian Curries A) Non-Vegetarian Curries B) Spicy Pomfret Curry C) Fish And Potato Curry D) Bangda Curry E) Prawn Curry F) Prawns And Vegetable Curry G) Prawn And Pumpkin Curry H) Mutton Curry I) Chicken And Peas Curry 2. Gujarati Curries A) Vegetarian Curries B) Lady’s Finger Curry C) Corn CurrY D) Carrot Kofta Curry E) Brinjal Curry F) Buttermilk Curry G) Mukund Curry H) Potato Kofta Curry I) Tomato Curry J) Sweet And Sour Curry 3. Sindhi Curries A) Vegetarian Curries B) Giantha Curry C) Giantha And Spinach Curry D) Vegetable Curry No. 1 E) Vegetable Curry No. 2 F) Non-Vegetarian Curries G) Shahi Kofta Curry H) Dilpasand Kofta Curry I) Mutton And Vegetable Curry 4. Goan Curries A) Non-Vegetarian Curries B) Spicy Fish Curry C) Pomfret Curry D) Fish And Brinjal Curry E) Pork Curry F) Spicy Pork Curry G) Chicken Curry H) Head Curry I) Mutton Curry J) Egg And Peas Curry Important Ingredients Used In Curry Preparation And Their Medicinal Value Cookery Glossary.
Additional Information
Title Curries From The West Height
Aroona Reejhsinghani Width
ISBN-13 9789350578254 Binding PAPERBACK
ISBN-10 9350578254 Spine Width
Publisher V & S Publishers Pages 56
Edition Availability In Stock

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