| 1 | 2 | 3 | 4 |
| 1 | 10 | 20 | 30 | 40 |
|
GUIDE TO INGREDIENTS
VEGETABLE CURRY
GREEN PEPPER CURRY
DRY POTATOES (SOOKHA ALOO)
OKRA (BHINDI)
PANEER (CHEESE)
MATTAR PANEER (PEAS AND CHEESE)
NAVRATHNA KURMA
CAULIFLOWER AND POTATOES (ALOO GOBI)
CURRIED EGGPLANT (BHARTHA)
CURRIED MUSHROOMS
Lentils
SAMBHAR
MASUR DAL
KALI DAL (WHOLE BLACK BEANS)
RED KIDNEY BEANS (RAJMA)
CURRIED GARBANZO BEANS
RICE
FISH
CHICKEN PULLAO
SOUTH INDIAN PULLAV (RICE)
SAFFRON RICE (KESAR CHAWAL)
NAVRATTAN PULLAO (NINE-JEWELED RICE)
PRAWN (SHRIMP) CURRY
CORIANDER FISH (BHARIA MACHLI)
Page 2
Page
Quick Jump
|