A curry is the liquid stock of a recipe that is flavoured with a harmonious blend of spices. In this book the author Aroona Reejhsinghani presents her favourite dishes/curries. Each recipe suits a lighter, healthier way of eating; every dish bursts with the flavours of north India - delectable dishes from Punjab, Uttar Pradesh and Rajasthan both vegetarian and non-vegetarian. Special attention has been paid to prepare different curries with one or other inputs from Dahi, Mango, Besan, Karela, Potato Kofta, Shahi Kheema Kofta, Nawabi Kabab, Mirchiwale Ghosht, Kheema Mutton, Safed Mas, Gatta, Mughlai Shammi Kabab, Kashmiri Yakhni, and Coorgi mutton.
Important ingredients used in curry preparation along with cookery glossary have been given. Go, cook the recipes of your choice and enjoy with family and friends. CONTENTS: Introduction 1. Punjabi Curries a) Vegetarian Curries b) Besan Kofta Curry c) Dahi Kofta Curry d) Bhien Curry e) Bhien Kofta Curry f) Pumpkin Kofta Curry g) Pakoda Curry h) Zamikand Kofta Curry i) Mushroom Curry j) Banana Kofta Curry k) Corn Kofta Curry l) Cauliflower Kofta Curry m) Non-Vegetarian Curries n) Fish Curry o) Fish Kofta Curry 2. Curries of Uttar Pradesh a) Vegetarian Curries b) Dahiwali Curry c) Mango Curry d) Besan Ki Curry e) Karela Curry e) Potato Kofta Curry g) Non-Vegetarian Curries h) Shahi Kheema Kofta Curry i) Nawabi Kabab Curry j) Mirchiwale Ghosht ki Curry k) Kheema Mutton Curry 3. Miscellaneous Curries a) Safed Mas Curry (Rajasthan) b) Gatta Curry (Rajasthan) c) Mughlai Shammi Kabab Curry d) Kashmiri Yakhni Curry e) Coorgi Mutton Curry f) Important ingredients used in curry g) preparation and their medicinal value h) Cookery glossary