Punjabi Subzis
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DESCRIPTION Punjab The very name reminds one of rich and creamy gravies, laden with bountiful vegetables and aromatic spices. For the many cooking enthusiasts eager to experiment with authentic Punjabi cuisine, this book serves as a window into the Read More
DESCRIPTION Punjab The very name reminds one of rich and creamy gravies, laden with bountiful vegetables and aromatic spices. For the many cooking enthusiasts eager to experiment with authentic Punjabi cuisine, this book serves as a window into the region s versatile subzis. Punjabi gravies make abundant use of ghee and cream, and the basic masala in most Punjabi dishes consists of onion, ginger, kasuri methi and a lot of tomatoes fried in pure ghee. Though, many of the recipes in this book have been modified by substituting oil for ghee, those of you who are not overly health conscious can feel free to perk up your gravies with butter, ghee and cream
| Binding | Paperback |
| Pages | |
| Language | English |
| ISBN | 1.40E+14 |
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