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East kitchen, Recipes from India, Asia, China, Japan. Cookbook

Di William Gore

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Lunghezza: 46 pagine47 minuti

Editore:: Lulu.com
Pubblicato:: Jan 18, 2017
ISBN:: 9781365690839
Formato:: Libro

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East kitchen includes national dishes: India, Asia, China, Japan, various nomadic people and so forth. As the main products for dishes of kitchen of the East are considered: rice, mutton, various vegetables. And the most popular dishes - pilaf, chorba, dolma, a shaverma. And of course Oriental sweets: water-ice, rahat lakoum, halvah and baklava.

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Informazioni sul libro

East kitchen, Recipes from India, Asia, China, Japan. Cookbook

Di William Gore

Lunghezza: 46 pagine47 minuti

Descrizione

Leggi altro

Editore:: Lulu.com
Pubblicato:: Jan 18, 2017
ISBN:: 9781365690839
Formato:: Libro

Informazioni sull'autore

William Gore

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East kitchen, Recipes from India, Asia, China, Japan. Cookbook - William Gore

East kitchen, Recipes from India, Asia, China, Japan. Cookbook

William Gore

Table of contents.

1. Recipes

Recipes

Lobi-chilov pilaf

1 kg of mutton, 400 g of rice, 200 g of white beans, 1 bulb, 200 ml of vegetable oil, 150 - 160 of sultana grape (pitted raisin), 1 tablespoon of infusion of a saffron, cinnamon, ground pepper, salt to taste.

Mutton (it is better) to cut brisket on 2 – 3 pieces for the portion, to pan fry in oil with addition of onions, to pour with broth, to put pepper, salt, to pour in infusion of a saffron and to stew until done.

Boil previously wetted rice in the boiling added some salt water until soft and cast away on a colander.

Boil haricot separately, then mix it with rice. On a bottom of a pan to put an unleavened wheat cake, oil, to pour in saffron infusion, to boil and fill a rice layer for formation of a kazmach (crust).

After that to put a rice layer with haricot, to pour from above with infusion of a saffron and oil, to cover, put on weak fire and to cook until ready.

Separately on oil to pripustit sultana grape.

Serve a dish, having poured with oil and having sprinkled cinnamon.

Sabza-kaurma pilaf

1 kg of mutton, 600 g of rice, 200 g of melted butter, 3 – 4 bulbs, 1 g of lemon acid, 1 tablespoon of infusion of a saffron, 50 ml of juice of immature grapes, greens (cilantro, fennel), cinnamon, black ground pepper, salt to taste.

To cut pulp of mutton on pieces weighing 35 - 40 g, to salt, pepper and fry in oil on the heated frying pan.

Then to add juice, spasserovanny onions and greens. Stew until done.

From rice to make folding pilaf which part to paint saffron infusion.

When giving on a plate a hill to put white rice, to sprinkle from above tinted, to sideways lay mutton, to pour with oil and to sprinkle cinnamon.

Kaurma pilaf

1 kg of lamb, 6 – 8 bulbs, 2 pomegranates, 500 g is fresher than a cherry plum, 100 g of raisin, 400 g of rice, 100 - 150 of butter, 100 ml of water, 1 tablespoon of infusion of a saffron.

For a kazmag (a thin layer of a fresh dough): 1 1/2 glasses of flour, 1 egg, 1 tablespoon of water, 25 g of butter, salt.

Cut mutton small pieces with stones and fry in own fat (with addition of 75 g of butter) in a frying pan on a high heat. Then to shift everything in a cauldron with thick walls, to add the onions cut in big cubes, pomegranate juice, raisin, the cherry plum peeled of stones, boiled water and to simmer on low heat under a cover within 30 – 40 minutes (or to mature in an oven).

Make rice separately. Cook it until soft, cast away on a colander and wash out cold boiled water. Then to cover a bottom and walls of a cooking pot kazmagy and to put on it 1/2 boiled the rice mixed about 1/2 norms of melted butter. Level this mix a thin layer. To atop fill up other rice, to put on it the remained oil, to cover and weary densely on weak fire about 30 minutes.

To paint a part of rice saffron infusion. For this purpose to mix 1 tablespoon of the kindled butter with 1 h

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Informazioni sul libro

East kitchen, Recipes from India, Asia, China, Japan. Cookbook

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

East kitchen, Recipes from India, Asia, China, Japan. Cookbook

Descrizione

Informazioni sull'autore

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