Yield: 1 info
| Measure | Ingredient |
|---|---|
| \N \N | \"mulligatawny\" soup |
| \N \N | name from the sixteenth to the nineteenth century and |
| \N \N | introduced to it Persian-style foods, jewelry, |
| \N \N | furnishings, etc. |
| \N \N | onions |
| \N \N | as well as foods pickled in water |
| \N \N | the walls of a clay oven, or tandoor |
| \N \N | katechu paste, betel nuts and other spices, nuts or |
| \N \N | tobaccos, according to desire |
| \N \N | the green betel leaves as well as the various nuts and |
| \N \N | spices needed in their preparation |
| \N \N | griddle with a little shortening, usli ghee, or butter |
| \N \N | seeds |
LOBHIA black-eyed peas LONG cloves MALPU Indian pancakes in syrup; a dessert MASOOR DAL a salmon-colored split pulse MILAGU- TANNIR Tamil word for "pepper water" and origin of the name MISRI old-fashioned rock candy MOGHLAI of Moghul tradition MOGHULS Muslim Mongols or Tartars who ruled India in fact or in
who
MOONG DAL a small yellow split pulse MULLAH DO PYAZA a dish made with meat and often an equal quantity of MURGH MUSSALLAM a whole chicken cooked in a thick sauce MUTKA a round pot of red clay used for storing and cooling water
NAAN a large, tear-shaped leavened bread, generally baked on
NARGISI KOFTA meatball stuffed with a hard-boiled egg OM "I am" (Sanskrit) PAAN betel leaf; betel leaf stuffed with quicklime paste, PAANDAAN a metal box with trays and compartments, designed to hold
PAKORI dumpling or fritter PAPAR pulse wafer
PARATHA a flat bread made with whole-wheat flour and cooked on a
PARVAL a small squashlike green vegetable, with crisp egglike PHIRNI a cold dessert made with thickened milk and crushed ice
POORI a puffy, deep-fried bread made of whole-wheat flour PULLAO a rice and meat dish PYAZ onion
PYAZWALA KHARE MASALE KA GOSHT meat with whole spices and onions PYAZWALE SOOKHE ALOO dry potatoes with onions QAVVALLI poem sung in a particular style by a group of people "QUON BHAI CHAI HOJAI" "Well now brother, how about tea?" RAHU a large fresh water fish RAITA a dish made with yogurt and a vegetable RAJMA DAL red kidney beans RATH brand name of an Indian shortening ROGHAN JOSH meat cooked in a Muslim style to look dark red and rich
An Invitation to Indian Cooking by Madhur Jaffrey ISBN 0-394-48172-0 pg 279-285
Submitted By DIANE LAZARUS On 10-21-94