Plain boiled rice from Vegetarian Indian Food & Cooking: Explore the Very Best of Indian Vegetarian Cuisine with 150 Dishes from Around the Country, Shown Step by Step in More Than 950 Photographs (page 36) by Mridula Baljekar
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store-cupboard ingredients
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basmati rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Spinach in clove-infused yogurt sauce (Palak-dahi ki kari); Plantain curry (Vazhakkai kari); Cauliflower, peas and potatoes in tomato sauce (Phulkopir dalna); Crushed parsnips in spiced mustard oil (Parsnip bharta); Clove-infused stuffed aubergines (Baingan ke lonj); Cauliflower braised with chilli and fenugreek (Ambat); Mixed vegetables with five-spice mix (Meeholi bhaji); Chickpeas in onion-scented tomato sauce (Ghughni); Vegetables and split chickpeas in spinach sauce (Sai bhaji); Red split lentils with mustard and cumin; Lentils in chilli-infused coconut milk (Dali ambat); Vegetables with roasted split mung beans (Shukto); Garlic-flavoured mung beans (Khar); Black-eyed beans in coconut and tamarind sauce (Feijoada); Duck eggs with cauliflower (Hahor koni aru phoolkobi); Indian cheese balls (Sanar kofta); Sweet peppers with Indian cheese and cumin (Shimla mirch aur paneer ka salan); Cinnamon and clove-scented cheese curry (Channer dalna); Crushed potatoes with hard-boiled eggs (Alu-kamir pitika); Courgettes and potatoes in coconut milk (Potala rasa)
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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