Menus and memories from Punjab: meals to nourish body and soul
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
Hippocrene Books
2009
|
| Schriftenreihe: | The Hippocrene cookbook library
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 236 S. Ill. |
| ISBN: | 9780781812207 |
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Datensatz im Suchindex
| _version_ | 1804139221017952256 |
|---|---|
| adam_text | CONTENTS
Dedication
............................................................................................................................................
χ
Acknowledgments
................................................................................................................................xi
Foreword by Andrew F. Smith
............................................................................................................xiii
Preface (With a Little Personal and Community History)
....................................................................xiv
Introduction
..........................................................................................................................................1
A Map of the Land of Five Rivers
xvi
A Little About Punjab, Punjabi Cuisine, and the Punjabi Language
1
Learning Basic Punjabi Cooking
—
A Recipe
2
Garam
Másala
—
Punjabi Finishing Spice Mixture
4
Chaat
Másala
—
Punjabi Spice Mixture for Salads and Kebabs
5
Gardée Dehin
—
Hung (Thickened) Yogurt
6
Ghee
—
Clarified Butter
7
First Things First!
..................................................................................................................................8
Five Basic Principles for Success
8
Timesavers
9
Additional Tips Before Starting
10
The Menus
Legend
(VG) vegan
—
no dairy, eggs or meat/fish
(E) eggs
(F) fish or shellfish
(M) meat
(D) dairy or
фее
Note: The recipe for a dish listed in [brackets] in the menu
may be found in another menu section of the book.
The Way to a Man s Heart: I meet my future husband
......................................................
із
Mirch Masaladar Stuffed
Poblano
Peppers (VG)
15
Papard Lentil Crisps (VG)
16
Murga
Doe Payaza Double Onion Chicken Curry (M)
17
Aloo Gobee
Dum Puhkt
Oven-Baked Potatoes and Cauliflower (VG)
18
Parauntha Layered Whole-Wheat Flat Breads (VG)
19
Kheera
Raita
Yogurt with Cucumber Salad (D)
20
Chocolate burfee Chocolate-Almond-Cherry Fudge (D)
21
Next-Day Brunch
Aloo/Subze Parauntha Layered Vegetable-Stuffed Flat Breads (VG)
23
Lai Mirch
Te
Gajjer
Achar
Punjabi Red Pepper and Carrot Pickle (VG)
24
Achar
Másala
Spice Mixture for Fish, Grilled Vegetables, and Pickles (VG)
24
Signature Fare: Punjab, the breadbasket of India
..................................................................25
Aloo Papardee Chaat Crunchy Street Snack (D)
27
Murgh Mukhanee Butter Chicken aka Tikka
Másala
(M/D)
28
Bhey Subze Roasted Lotus Roots, Carrots, and Potatoes (VG)
29
Phulka Whole-Wheat Flat Breads (VG)
30
Sevian Toasted Vermicelli Pudding (D)
31
Classic Combo: My courageous mother-in-law s story
..........................................................32
Maharani Tamatar Tomatoes Stuffed with Rice, Cheese, and Marigold (D)
34
Masoor
Daal
Red Lentil Curry (VG)
35
Karelay Aloo Stir-Fried Bitter Melon and Potatoes (VG)
36
[Phulka/Chapatti Whole-Wheat Flat Breads (VG)]
30
Pudeena
Anainas
Ratta
Mint and Pineapple Yogurt Salad (D) or
Mateera
Raita
Melon Yogurt Salad (D)
37
Masoor Paak Chickpea Flour Pastry (D or VG)
38
Bride of Punjab: Fabulously fun Punjabi weddings
................................................................39
Bharia Baingan Baby Eggplants with Potato or Tamarind Filling (VG)
42
[Papard Lentil Crisps (VG)]
16
Seekh Kebabs Ground Lamb Kebabs (M)
44
Amb Da Marubba Mango Preserves (VG)
45
Maban Dee
Daal
Creamy Black Lentils with Kidney Beans (VG or D)
46
Noh-Ratna Pilaw Nine-Jeweled Rice
Pilaf
(VG or
D
or E)
47
[Dehin Bhallay Savory Sundae of Lentil Fritters, Yogurt, and Chutney (D)]
110
Khajoor Burfee Date and Nut Rolls (D)
48
Punjabi Soul Food: The splendid poetry of Punjab
..............................................................49
Subze Pakora Chunky Vegetable Fritters (VG)
51
Saron Da Saag Stewed Mixed Greens with Lentils (VG)
52
Mukkee Dee
Rotee Cornmeal
Flat Breads (VG)
53
Aloo Bhindee Crispy Potatoes, Onions and
Okra (VG)
54
Nimboo
Achar
Lemon Pickle (VG)
55
Kayla Khopa Baked Bananas with Coconut (VG or D)
56
Most Popular: A story about the downside of celebrity
........................................................57
Sarnosa
Small Vegetable and/or Meat Turnovers (VG or M)
59
Pudeena Chutney Mint Chutney (VG)
61
Tandoori
Murga
Grilled Red Chicken (M/D)
62
Tandoori
Rotee
Broiled Whole-Wheat Yeast Flat Breads (VG)
64
Torian
Nal
Buddian
Home-style Zucchini (VG)
65
Kheer Rice Pudding or Amb Kheer Mango Rice Pudding (D)
66
Princely Feast: The fabulous Maharaja of Patiala, a distant relative
....................................67
Kalayjee Kebab Chicken Liver Kebabs with Pineapple (M)
69
Tandoori Roan Moghul-style Leg of Lamb (M/D)
70
Ρ
eelee
Daal
Te Bangán
Yellow Mung Lentils with Eggplant (VG)
72
Chail Naan Grilled White Flat Breads with Almonds and Raisins (D)
73
vi
Raja
Raita
Saffron Yogurt with Peaches and Pistachios (D)
75
Mitha
Chaval
Sweet Rice
Pilaf
(VG
or
D)
76
Gulaah
Te Laai
Roses and Rubies Mousse (D/E)
77
The Heart of Punjab: A vignette about two historic Sikh temples
....................................78
Peesia Subze Pakora Chopped Vegetable Fritters (VG)
81
Dbania
Nimboo Chutney
Cilantro
Lime Chutney (VG)
82
Raajma Red Kidney Beans in Gravy (VG)
83
Kadee
Buttermilk Stew (D)
84
[Tandoori
Rotee
Broiled Whole-Wheat Yeast Flat Breads (VG)]
64
Saada Pilaw Simple Rice
Pilaf
(VG)
85
Soukha
Ras
Mahi Easy
Ricorta
Squares in Creamy Syrup (D)
86
Buffalo Dreams: The prominence of dairy in Punjab
............................................................87
Subze Tikee Vegetable Cutlets (VG)
89
Kajoo Khopa Chutney Cashew Coconut Chutney (VG)
90
Khoa Paneer Cheese Squares in Creamy Gravy (D)
91
Papeeta
Salade
Papaya Salad (VG)
92
Gundaywala Kulcha Grilled White Breads with Onion (D)
93
Pista
Badaam Fearnee Pistachio-Almond Milk Pudding (D)
94
At the Dhaba: The outdoor restaurants of Punjab
..................................................................95
Sekunjbee Lemonade Punjabi-Style (VG)
97
Phul Chaat Spicy Fruit Salad (VG)
98
Kaablee Chunnay Sweet and Sour Chickpeas (VG)
99
Bhatura Puffy Fried Leavened Breads (D/E)
100
Aloo Mirch Dudhwali Potatoes and Peppers in Milk Curry (D)
101
Gajjerella Carrot Almond
Halva
(D)
102
Next-Day Lunch
Tasty Toast Vegetable
Panini
(D
or VG)
104
Kid s Choice: Memories of our grandson
................................................................................105
Murga
Pakora Chicken Lollipops (M/D)
107
Mutter Ya Aloo Gobee Stir-Fried Cauliflower with Peas or Potatoes (VG)
108
[Kaablee Chunnay Sweet and Sour Chickpeas]
99
Pooree Puffed Whole-Wheat Breads (VG)
109
Dehin Bhallay Savory Sundae of Lentil Fritters, Yogurt, and Chutney (D)
110
Amb Fearnee Mango Custard (D/E)
111
Colorful! My first shopping adventure in India
......................................................................112
Jhinga
Salade
Shrimp Salad Rolls (F)
114
Sowa
Achar
Chutney Dilly Pickle Chutney (VG)
115
Tej
Nimboo
Achar
Hot Ginger and Lime Pickle in Oil (VG)
116
Hártala Murga
Chicken in Green Sauce (M)
117
Shalgam Gajjer Mutter Turnips with Carrots and Peas (VG)
118
Pudeena Kulcha Grilled White Breads with Mint (D)
119
Chum Chum Sweet Cheese Dumplings Dressed in Pink (D)
121
On the Farm: The story of my husband s village
.......................-...........................................122
Lobia
Daal
Black-eyed Peas (VG)
125
Aloo Paalak Spinach and Potatoes (VG)
126
Dehin Homemade Plain Yogurt (D)
127
Tofu
Raita Raita
for Vegans (VG)
128
Missee
Rotee
Chickpea and Onion Flat Breads (VG)
129
Chooree Whole-Wheat Crumble (D or VG)
130
Másala Cha
Hot Spiced Tea (VG or D)
131
Evening Meal
Moongee Dee
Daal
Green Mung Lentil Curry (VG)
133
[Phulka/Chapatti Whole-Wheat Flat Breads (VG)]
30
Happy Birthday, Mameejee!: Relationships in Punjabi culture
....................................134
Pattala
Mithee Lussee Sweet Yogurt Drink (D)
136
Badamee Gulaab Almond and Rose-Flavored Cake with Rosepink Icing (E/D)
137
Kadoo Koftay Squash Fritters in Tomato Sauce (VG)
138
[Tandoori
Murga
Grilled Red Chicken (M)]
62
Khopa Nimboo Chaval
Lemon Coconut Rice
Pilaf (VG)
139
Aloo Baingan Oven-Crisped Potatoes and Eggplant (VG)
140
Gulaab
)
aamans Little Fry Cakes in Rose-Flavored Syrup (D)
142
Boys Night In: Sikh athletes in games and sports
................................................................143
Muchchee Pakora Fried Fish Fritters
(F) 14S
Adrak Chutney Red Ginger Chutney (VG)
146
Keema Ya To
fu
Mutter Ground Meat or
Tof
u
with Peas (M or VG)
147
Másala
Aloo Spicy Smashed Potatoes (D)
148
Boondee
Raita
Yogurt Salad with Chickpea Crunchies (D)
149
Gatchak Crunchy Nut Brittle (D or VG)
150
Independence Day: A tale of two villages during Partition
..............................................151
Tandoori Gunday Grilled Onions on Croutons (VG)
154
Murgh Masaladar Spicy Grilled Chicken on a Can (M/D)
155
Pakorian Dee Subze Curry of Vegetables with Chickpea Fritters or
Aloo Mutter Curry of Potatoes and Peas (VG)
156
Methi Parauntha Layered Flat Breads with Fenugreek (VG)
158
Shakragunday Stuffed Sweet Potatoes Two Ways (D)
159
Anainas
Marubba Pineapple Chutney (VG)
160
Kulfee Nutty Frozen Dessert (D)
161
Polished : An amusing story featuring a learning experience
..........................................162
Rani Dee Goothlee The Queen s Purse (M/D)
164
Roghanjosh Classic Polished Lamb Curry (M/D)
166
Sabe
Chutney Apple Chutney (VG or D)
167
Aloo Phullian Green Beans and Potatoes (VG)
168
Masoor Peeleetori Methi Red Lentils with Summer Squash and Fenugreek (VG)
169
Roghanee
Rotee
Broiled Whole-Wheat Flat Breads with Cream (D)
170
Pista
Shahi The King s Pistachio Cookies (D)
171
Summer Fun: The first Sikh temple and summer camps in New Jersey
..............................172
Paneer
Salade
Fresh Cheese and Tomato Sandwiches (D)
174
Botee Kebabs Lamb and/or Vegetable Kebabs (M/D or VG)
175
Sont
Syrupy Ginger-Mango Chutney (VG)
176
Bhartha Roasted Eggplant
Purée (VG)
177
Tandoori Naan Grilled White Flat Breads (D)
178
Thundeye Cooling Milkshake (D)
180
viii
Shikaar! A vignette about hunting in Punjab, the sport of kings
..........................................181
Salade
Chailwali Mixed Greens with Walnuts and Red Peppers (D)
183
Khoumanee
Pista
Shikaar Apricot and Pistachio-Stuffed Game or Pork Loin (M)
184
Bharia Paytha Apricot and Pistachio-Stuffed Acorn Squash (VG)
186
Khoumanee
Pista
Marubba Apricot and Pistachio Chutney (VG)
187
Subze Biriyani Fancy Vegetable-Rice Bake (D)
188
Kaysar Saas Saffron and Nut Cream Sauce (D)
190
[Peelee
Daal
Te Paalak
Yellow Lentils with Spinach (VG)]
72
(See variation)
Kant
Raita
Yogurt Salad with Fruit and Nuts (D)
191
Shahee Tookree Royal Bread Pudding (D)
192
Next Day:
Kaysar Muchchee Saffron Cod (F)
193
Refreshing Twist: The problems and advantages of having two cultures
........................194
Matthian Homemade Savory Crackers (D)
196
Ardoo
Cha
Ginger-Peachy Iced Tea (VG)
197
Murga
Pudeena Minted Roast Chicken (M)
198
Khatee Mithee
Bundgobi
Sweet and Sour Cabbage with Carrots (VG)
200
Aloo
Dum
Smartly Spiced Potatoes in Yogurt Sauce (D)
201
Chai
Kabaréé
Tea-Flavored Creamy Dessert (D)
203
Fast!: Hospitality is in our blood
................................................................................................204
Subze Shorba Squash Soup with Chutney Swirl (VG or D)
206
Ramaas
Cutías
Broiled Salmon Strips (F/D)
207
Mutter
Parteer
Curried Peas with Cheese (V/D)
208
haal
Quilla
Salade
Red Fort Salad
(VG)
209
Masak
Double
Rotee
Indian-Style Garlic Bread
(D)
210
Amb
Burfee
Mango Fudge (D)
211
Vegetarian Heaven: The touching story of Bebeji s passing
..............................................212
Aloo Tikee Potato Patties (VG)
214
Imlee Chutney Tamarind Date Chutney (VG)
215
Paalak Paneer Spinach with Cheese (D)
216
Charta Daal Kudoo
Yellow Chickpea Lentils with Long Squash (VG)
218
Lusson
Rotee
Broiled Whole-Wheat Breads with Garlic (D)
219
Soojee Prashaad Semolina
Halva
with Nuts and Raisins (D)
220
Glossary of Punjabi Food Terminology
..............................................................................................221
Glossary of Religious Terminology
....................................................................................................225
Additional Reading
............................................................................................................................227
Purveyors of Indian Food
..................................................................................................................228
Index
................................................................................................................................................229
Photo Credits
....................................................................................................................................236
IX
|
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| series2 | The Hippocrene cookbook library |
| spelling | Sidhu, Veronica Verfasser aut Menus and memories from Punjab meals to nourish body and soul Veronica "Rani" Sidhu New York Hippocrene Books 2009 XVI, 236 S. Ill. txt rdacontent n rdamedia nc rdacarrier The Hippocrene cookbook library Cookery, Indic Cookery India Punjab Indien Pandschab (DE-588)4075836-9 gnd rswk-swf (DE-588)4114240-8 Kochbuch gnd-content Pandschab (DE-588)4075836-9 g DE-604 Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017624171&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Sidhu, Veronica Menus and memories from Punjab meals to nourish body and soul Cookery, Indic Cookery India Punjab |
| subject_GND | (DE-588)4075836-9 (DE-588)4114240-8 |
| title | Menus and memories from Punjab meals to nourish body and soul |
| title_auth | Menus and memories from Punjab meals to nourish body and soul |
| title_exact_search | Menus and memories from Punjab meals to nourish body and soul |
| title_full | Menus and memories from Punjab meals to nourish body and soul Veronica "Rani" Sidhu |
| title_fullStr | Menus and memories from Punjab meals to nourish body and soul Veronica "Rani" Sidhu |
| title_full_unstemmed | Menus and memories from Punjab meals to nourish body and soul Veronica "Rani" Sidhu |
| title_short | Menus and memories from Punjab |
| title_sort | menus and memories from punjab meals to nourish body and soul |
| title_sub | meals to nourish body and soul |
| topic | Cookery, Indic Cookery India Punjab |
| topic_facet | Cookery, Indic Cookery India Punjab Indien Pandschab Kochbuch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017624171&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT sidhuveronica menusandmemoriesfrompunjabmealstonourishbodyandsoul |