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| Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. |
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Sambar
Put dal with 2 cups water in a deep bowl. Cover
with cling film. Prick the film.
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Paneer Makhani
In a deep dish cover and microwave tomatoes, ginger and ½ cup water....
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Kadhi Pakoda
Mix all ingredients of pakoras, adding water very
gradually to get ...
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Hyderabadi Salan
Slit chillies, remove seeds. Rub ½ tsp salt and
1 tbsp vinegar.
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Bengali Fish Curry
Rub lemon juice, salt and haldi on fish. Keep
aside for 10 minutes.
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Butter Chicken
Grind ginger, garlic and cashews to a paste in a
mixer with a little water.
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