The Land of Ghee 2 PDF Download
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Author: Kim Jorion
Publisher: Gatekeeper Press
ISBN: 1662921128
Category : Juvenile Fiction
Languages : en
Pages : 31
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Book Description
It's time to celebrate with Fluffy and the critters in the Land of Ghee! Busy as bees in a hive the critters are preparing for Tinkles Birthday. So many games, lots of yummy food and a birthday cake fit for a queen. The critters can't wait to share Tinkles birthday with you!!
Author: Kim Jorion
Publisher: Gatekeeper Press
ISBN: 1662921128
Category : Juvenile Fiction
Languages : en
Pages : 31
Get Book Here
Book Description
It's time to celebrate with Fluffy and the critters in the Land of Ghee! Busy as bees in a hive the critters are preparing for Tinkles Birthday. So many games, lots of yummy food and a birthday cake fit for a queen. The critters can't wait to share Tinkles birthday with you!!
Author: Kim Jorion
Publisher:
ISBN: 9781662921117
Category :
Languages : en
Pages : 30
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Book Description
It's time to celebrate with Fluffy and the critters in the Land of Ghee! Busy as bees in a hive the critters are preparing for Tinkles Birthday. So many games, lots of yummy food and a birthday cake fit for a queen. The critters can't wait to share Tinkles birthday with you!!
Author: V. V. Chitale
Publisher:
ISBN:
Category : Law reports, digests, etc
Languages : en
Pages : 940
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Book Description
Author:
Publisher: Turner Publishing Company
ISBN: 1563115484
Category : Bedford County (Tenn.)
Languages : en
Pages : 410
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Book Description
Author: Bombay (Presidency). Dept. of Land Records and Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 648
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Book Description
Author: KRISHNA GOPAL DUBEY
Publisher: PHI Learning Pvt. Ltd.
ISBN: 8120341708
Category : Social Science
Languages : en
Pages : 314
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Book Description
Variety is the spice of life, and knowing to prepare the different cuisines of the states, enhances the taste buds. This book contains many mouthwatering Indian dishes, their detailed recipes and their predominant role in Indian culture. The simple language and guidelines provide excellent introduction to theory and practices of the regional cooking procedures in Indian states. The book serves a platter of history of spices, their origin, the religious and medicinal impact of these spices, different cooking utensils and their usage, various methods of cooking and many finger-licking recipes. The text discusses the traditional and special delights of the four broad regions—East, West, North and South. The staple food and their occasion-oriented backdrop dominate all the descriptions. The recipes are simple, tested and standardized so that they can be easily adaptable by the students and professionals of college and food service organizations. Intended for undergraduate and postgraduate students of hotel management, this textbook will also be useful for the hoteliers and budding professional chefs. KEY FEATURES : The book covers : Staple diet of the people of different religions, cultures and customs Varied usage of spices and composite masalas Different types of gravies used Innumerable dishes and their preparations Various domestic tips for kitchen management Guidelines on keeping the kitchen fresh and free of odours Complete Indian cuisine integrated in one compendium
Author: Pritpal Marwaha
Publisher: Xlibris Corporation
ISBN: 1477171703
Category : Cooking
Languages : en
Pages : 187
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Book Description
The Cookbook with a New Twist! There are a lot of Vegetarians all over the world now, as compared to some couple of decades ago, when it was extremely difficult for a Vegetarian to even buy cookies or bread without eggs, wondering what was in the package! You could never really know about the quality and integrity of the contents within. Years ago, being Vegetarians was looked upon with disdain, frowned upon, and sometimes with very surprised looks, as if we were from another planet! It was unbelievable to them as to how a Vegetarian could even survive without meat! We grew up in five countries, and we were constantly on the move for a good 20 years. My father, Atma Singh, was a Diplomat in the Indian Foreign Service, and we did a lot of entertaining and partying, and needed great food – and lots of varieties, too! With my mom, Kuljit’s expert culinary skills, bless her generous heart, we churned out tons of mouth-watering sweet and savoury snacks and foods. I had a first hand experience with the culinary expert, my mom, who improvised and invented recipes. I was amazed that she had all the recipes in her memory, with the exact proportions. She was the darling and life of the party. We were the famous Indian Vegetarian Family! Many recipes in this Book are North Indian, some South Indian as well, with some great contributions from friends and family. We used to make our own fried snacks, homemade Ketchup, Pizzas, sweet and savoury snacks, and even potato chips, crunchies and fried munchies – which is now readily available in many local supermarkets and ethnic food stores. This Book contains wonderful recipes from friends and relatives, adapted to my own special version, which will be of great benefit to both Vegetarians and non-Vegetarians alike, and especially to new Vegetarians. Ofcourse, this book is for anyone and everyone, young and old alike, and especially the new generation.
Author: Henry Yule
Publisher: Oxford University Press, USA
ISBN: 0199601135
Category : History
Languages : en
Pages : 617
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Book Description
Hobson-Jobson is a unique lexicon of British India. Part dictionary, part encyclopedia it shows how words of Indian origin entered the English language and offers insight into Victorian views of Asia and the way cultures transform one another. Quirky and entertaining, this selected edition includes a fascinating introduction and notes.
Author: Robert E.B. Lucas
Publisher: Springer
ISBN: 1349274518
Category : Business & Economics
Languages : en
Pages : 332
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Book Description
An authoritative study of the Malaysian economy and labour market. Malaysia has enjoyed an enviable growth record over twenty-five years which few nations can match, and has also been keen to judge her performance against non-growth criteria of poverty eradication and national unity following the emergence of racial conflict in 1969. There are many lessons for policy-makers elsewhere of this active approach to poverty eradication and social restructuring while generating rapid growth, which stands in sharp contrast to laissez-faire orthodoxy.
Author: Anita Jaisinghani
Publisher: Ten Speed Press
ISBN: 1984860712
Category : Cooking
Languages : en
Pages : 305
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Book Description
JAMES BEARD AWARD NOMINEE • Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. “This book will exhilarate your senses and invite you to explore the richness of Indian cuisine.”—Deepak Chopra Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook. Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita. Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.
