Boiled basmati rice (Baath) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel
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basmati rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Round aubergine satay (Renghan reveya); Aubergine and Indian broad bean curry (Renghan lilva); Punjabi cauliflower and potato curry (Aloo gobi); Pea and cauliflower curry (Wattana and flower); Mustard seed, okra and potato curry (Sukhu bhinda bataka); Bottle gourd and split chickpea curry (Dhudhi chana); Fenugreek, tomato and okra curry (Bhinda); Garlicky curried purple yam (Ratalu); Rustic flatbread (Bhakri); Aromatic vegetable and lentil soup (Sambar); Traditional yellow lentil soup (Dhal); Spiced yoghurt soup (Khudi); Fenugreek, chilli and apple relish (Methi safarjan); Green mango and onion relish (Kachi keri chundo); Cool cucumber and yoghurt dip (Kakadhi raitu); Sesame, peanut and coriander dip (Sing dhania); Jaggery dough balls (Bhakri ladoo)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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