Rotis And Subzis

Tarla Dalal

មករា 1995 · Sanjay & Co

អំពីសៀវភៅ​អេឡិចត្រូនិកនេះ

 

Rotis and Subzis are a standard part of Indian
meals—and we end up making them almost every day. However, sometimes we get
into a routine and start making the same type of rotis and subzis, making
meal times rather boring. Why do that, when there are umpteen varieties of rotis, and an even wider selection of subzis to choose from?

 

In this book, I take you on a jaunt into the world of rotis and subzis. The book is divided into several sections, to make sure
that you can easily find what you want.

 

In the first section, I introduce a variety of rotis. I have purposely stayed away from
the common ones, and covered only exotic varieties, which you might have
thought are impossible to make at home with the simple utensils in your
kitchen. You can discover how to make Naan
using a simple
pressure cooker! Or, you can explore innovative ideas such as Toasted Roti and Layered Chapattis. There is also a section on rich,
fried rotis such as Aloo ki Puri.

 

In the section on subzis,
I have covered several classes including Punjabi and Moghlai style subzis, such as Shahi Aloo, page and Hari Bhaji,  curries and koftas
like French Beans in Coconut Gravy and Malai Kofta Curry and
provincial recipes from various parts of India such as Tendli Cashewnut from
Mangalore and Ganthia Subzi from Gujarat; not to forget novel recipes with a
Western touch such as Baked Cabbage and Shahi Baked Paneer.

 

In the basic recipes section, I have also provided the
recipes to make four of the most common gravies – Makhni, Kadai, Green and
White. You can use this as basic guidance, combine with various vegetables, and
come up with your own interesting creations.

 

By now you would have realised that nothing is impossible in
the kitchen! With a bit of know-how and a lot of creativity, you can conjure up
an unlimited variety of rotis and subzis. So, go ahead, experiment and
treat your family to delectable meals that they will look forward to everyday.

 I have made this an interactive eBook where each recipe has a lovely image and each ingredient is mapped to a glossary term so that you are never lost. There are a few recipes with video links. 

Happy cooking!

Tarla Dalal

អំពី​អ្នកនិពន្ធ

 Tarla Dalal is India’s no. 1 cookery author,  with over 6 million cookbooks sold till date. The breadth and depth of our range of 170 cookbooks is exemplary of our deep understanding of cookery as an art and science. From nutrition and health to Indian and international cuisine, from traditional to innovative, everyday cooking to grand menus, our cookbooks help readers cook what they like in the best possible way. Moreover all recipes use the most commonly available ingredients and are double-tested by a team of qualified professionals. Tarla Dalal has a beautiful app on recipes called Tarla Dalal app, a searchable collection of multi-cuisine recipes. It helps users find recipes according to their requirements using multiple options, add favourite recipes to various personal cookbooks, make shopping lists for different themes, and view recipes in a newly-designed recipe slider format. So go ahead and enjoy your culinary experience with us.

 

For more recipes, log on to www.tarladalal.com or email [e-mail]