Chawal : Book by Tarla Dalal

Chawal

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ISBN: 9788186469859    Publisher: Sanjay & Co Year of publishing: 2004     Format:  Paperback No of Pages: 102        Language: English
The simplicity and ease of cooking with rice has made this grain a staple food for more than half the globe. There are literally thousands and thousands of rice dishes all around the world, ranging from...Read more
The simplicity and ease of cooking with rice has made this grain a staple food for more than half the globe. There are literally thousands and thousands of rice dishes all around the world, ranging from simple everyday fare to delicacies reserved for special occasions. This versatile grain can be enjoyed either hot or cold, as a savoury or a sweet dish. It lends itself easily to the flavours of other foods, and thus forms a perfect base to all kinds of accompaniments. Rice is savoured in different ways in every corner of the country, each preparation unique and exquisite. It means different things to different people - to a South Indian it may mean cool curd-rice, for a North Indian, it is the aromatic Vegetable Biryani. Cooking rice is an art by itself. Some people always manage to get their rice light and fluffy, with absolutely every grain remaining separate and yet well cooked. How do they do it? Just flip through to pages to learn the intricacies of making the perfect rice. Rice used in Indian cuisine can be classified under 3 basic categories Long White Grain Rice - most commonly used for preparations like biryanis and pulaos. Short Grain Rice - used to make khichadis, sweet dishes and fermented rice preparations like the dosas uttpams etc. Round Grain Rice -not very popular in cooking but is used for worship representing Health, Wealth & Fertility. In this book, I have compiled recipes of my favourite pulaos, biryanis, khichadis , some all-time favourites like the Chinese Fried Rice, page 93 and a couple of desserts.
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