green apple achaar
Seb ka achaar is an uncooked pickle using a fresh green apple. It is hot, spicy and intense with a fresh flavour from the apple.
moderate
Recipes that require care and attention to detail in preparation and cooking.
They may require some specialist ingredients and some extended preparation times.
Most recipes in this book are of this difficulty.
green apple raita
The coolness of the yoghurt, with the sweetness of the apple, makes this hare seb ki raita the perfect accompaniment for hot food
green chutney
Green chutney, hari chutni, or dhania chutni, is fresh chutney made from coriander and mint. It goes with almost everything.
hot lime pickle
With chunky pieces of lime and robust spices, this tangy pickle, nimbu ka achaar, is an ideal accompaniment to everything in this cookbook.
idli batter
Idli batter is used make the south Indian idli and dosa. Start this recipe the day before you want use it, as it has a long fermentation time.
Kashmiri potatoes
Baby potatoes in a spicy yoghurt sauce, Kashmiri dum aloo is a wonderful recipe from Kashmiri cuisine.
kashmiri pulao
Kashmiri pulao is a slightly sweet, saffron-infused rice dish, with great texture, aroma, and appearance. An ideal accompaniment to delicate north Indian dishes.
kedgeree
Kedgeree is a Raj specialty, served for breakfast. It is a spicy and buttery preparation of rice, fish and egg. A strongly-flavoured way to start the day.
kheer
Not your common rice pudding. Cardamom and saffron flavour this dish, and is not meant to be stodgy. Kheer is one of the most common desserts across all of India.
lamb kofta curry
Fragrant lamb meatballs in a spicy tomato, tamarind and coconut milk gravy. Kari kola urundai kuzhambu is a specialty from Chettinad.
lamb saag
This Hyderabadi dish of spiced lamb pieces covered with clinging greens, saag gosht, is a restaurant and home-cooked favourite.
lamb shanks
Rich and luscious lamb shanks, slowly braised in spices and yoghurt. This dish, naili gosht, is a great winter recipe from the Mughal cuisine.