By Marilyn Diamond
Over 500 mouth watering recipes designed to maintain you and your loved ones chuffed and enthusiastic.
Read Online or Download The American Vegetarian Cookbook from the Fit for Life Kitchen PDF
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Additional info for The American Vegetarian Cookbook from the Fit for Life Kitchen
Thus, all Ceylon curries were made with coconut milk, all Madras curries were hot, all kormas were made with yogurt, and so on. The British had little familiarity with India’s many other regional cuisines: the delicate vegetarian dishes of Gujarat and Some Types of Indian Curry Bhajee [bhaji]: a dry sautéed vegetable dish Bhoona: a dry but tender curry made by slowly adding liquid to a dish as it is stir-fried Ceylon curry: a hot creamy curry made with coconut milk Country captain chicken: a simple dish, usually made with chicken Dhansak: a mild, sweet and sour Parsi dish made with meat, lentils, and vegetables Do(h)piaza: a curry made with a large proportion of onions Hindoostanee: a north Indian curry that includes aromatic spices Hussaini: meat threaded on skewers and cooked in a gravy Jalfrezi: a stir-fried dish made with pre-cooked meat, onions, tomatoes and green peppers Kalia (qalia): an aromatic preparation of fish, meat or vegetables with a sauce based on ground ginger and onion paste Kofta: a meatball curry Korma (qorma, qoorma): a mild aromatic braised whitish meat curry, made with yogurt, cream or coconut milk Madras: a hot curry Malay curry: a rich dish usually made with coconut milk Molee, moolee, Malay: a curry, often made with fish, cooked in a thin coconut gravy Pasanda: a curry made with long strips of meat Patia: a mild sweet and sour Parsi fish curry Phall: an extremely hot curry Rogan josh: an aromatic meat dish marinated in yogurt and coloured red Salan: a meat or vegetable dish with a thinnish gravy Tikka masala: small pieces of meat, usually chicken, in a spicy, reddish-coloured gravy Vindaloo: originally a hot and sour Portuguese-Indian pork dish; today code for a very hot curry.
Top civil servants who rotated between posts in England and the colonies introduced curry to upper-class circles. In Governor General Lord Dufferin, formerly British Under-Secretary for India, served a curry to his guests at a camping expedition on the Winnipeg River. Curries and AngloIndian dishes such as mulligatawny soup were common at official banquets in Upper Canada (although not, of course, in Lower Canada, modern Quebec, where French culinary tradition prevailed). Like those of the and Australia, Canada’s immigration policy excluded non-whites.
Although she gives recipes for three curry powders – Madras, Bombay and Bengal – she is not opposed to the use of shop-bought mixtures. Although Queen Victoria never visited India, she was fascinated by all things Indian. She collected Indian paintings and employed Indian servants dressed in exotic costumes, including two Indian cooks who prepared curry daily while she was at Osborne House. Her son Edward was a patron of the Savoy Hotel, which had a curry cook on the staff, and her grandson George was said to have had little interest in any food except curry and Bombay duck.
The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond