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Welcome to r/HunNews. Ez egy hely, ahol gyorsan át lehet szaladni a legfrissebb magyar híreken. Egyenlőre egy automatikus Index RSS feed küldi be a. Although rice has been known as the product of China and India, the only way the people of these countries know how to prepare rice is just by plain boiling. The food of India: a journey for food lovers by Priya Wickramasinghe(Book) Egy falat India by Priya Wickramasinghe(Book) 1 edition published in in .

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As a dessert or as a pick up between meals, yogur t can indka served with meals, used to make very delicious warm or cold soup, or served as a dessert.

Most widely held works ffalat Priya Wickramasinghe. Dolmeh Bargliterally meaning stuffed leaves, is the name for stuffed grape leaves. Project Page Feedback Known Problems. Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, and raisins. Consuming food is a way of weakening or strengthening human character. Leith’s Ijdia and Sri Lankan cookery by Priya Wickramasinghe Book 3 editions published between and in English and held by 58 WorldCat member libraries worldwide Containing over exotic recipes this book reflects the author’s extensive travel and exposure to many styles of Eastern home cooking.

Dolmehthe Iranian stuffed, usually stands for any kind of vegetable and fruit stuffed with meat and rice.

Chelo kebab is the queen of all kebabs and is a nidia of Iran. Iranian rice from the rainy plains of Mazandaran and Guilan is considered by many not only Iranians to be one of the world’s best.

Wickramasinghe, Priya [WorldCat Identities]

Walking down the avenues at lunch hour in major cities, you will see the mason cobbler, the carpenter, the storekeeper, and all ralat yogurt as a part of their daily food. Yogurt may be served with diced cucumbers, Spinach, green onions, chopped fresh dill, and a pinch of salt and pepper as a salad dish.

The word Kuftehwhich literally means pounded in Persian, refers to any type of ground meat that has been formed into a meatball.


Kufteh Tabrizi is the most famous variety of kufteh prepared in Iran. One of the most celebrated dishes is Ghormeh Sabzia subtle concoction of lamb, herbs, and lemon that takes great skill and hours to prepare. Oriental cookbook by Priya Wickramasinghe Book 4 editions published between and in English and held by 40 WorldCat member libraries worldwide. India by Priya Wickramasinghe Book 1 edition published in in Dutch and held by 15 WorldCat member fxlat worldwide.

Kuku indiz a type of dish usually made of vegetables and eggs. In Iranian restaurants, you will find yogurt served in many different forms. Polooften called pilaf in the West, is the name applied to rice with which other ingredients are mixed in the cooking process.

A little taste of India by Priya Wickramasinghe Book 5 editions published between and in English and held by 83 WorldCat member libraries worldwide.

Iranian food is not spicy. It is exotic yet simple, healthy and colorful. Consuming a lot of red meat and fats was thought to create the evil thoughts and to make us selfish.

Felszállás közben bontott le egy falat az Air India gépe : HunNews

Maast yogurtwhich is now popular in the West, had been known to the Middle Easterners by different names. This drink has served as a perfect substitute for salt tablets. The secret of good and tasty chelo kebab lies in marinating of the meat.

Iranian food is inventive, rich and varied. Saffron is very frequently used to flavor and color rice. Chelo is rice prepared in several stages, boiled, steamed and served separately. The meat should be properly marinated in onion juice and sometimes in yogurt for a day or two. But Iranians, who have introduced the art of cooking rice to their neighboring countries, consider polo as the essence of an exquisite dinner, steaming it and using other various methods. This is a real favorite of the Middle Eastern nations.

Eggs are the bases for these casserole dishes and serve as flaat binding agent. Chelo kebab is derived form two words; indiaameaning cooked rice, and kebabmeaning broiled meat or fowl. But be sure you have never tasted chelo kebab unless you have visited a good Iranian restaurant. The preparation of polo is indeed an art, and the Iranians are the connoisseurs of this art.


photo0.jpg – Picture of Bombay Lounge, Frankfurt

For generations, Iranians have served yogurt as a soft drink in summer as well. A Taste of Persia at Pesto’s To prepare the real chelo kebab one should use fillet or lamb. India by Priya Wickramasinghe Book 1 edition published in in Hungarian and held by 1 WorldCat member library worldwide. Whether it originated in the vine-growing regions of the Caucasus or in the Middle East is not known for sure. Another is Fesenjanchicken in a pomegranate sauce with walnuts.

The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. Iranians make a variety of meatballs and use them in soups, khoreshesand as a basis for quick meals.

The book also includes a chapter on spices, an introduction to Indian food and tips on cooking techniques. In Iran, yogurt is the food of the rich as well as the poor. Khoresh in Persian stands for a stew type of sauce, which is usually egg with meat or fowl combined with fresh or dried vegetables, fresh or dried fruit, and sometimes nuts and cereals.

The rice is always fluffy and tender, never sticky and soggy.

El sabor de– India by Priya Wickramasinghe Book 2 editions published in in Spanish and held by 11 WorldCat member libraries worldwide. It is difficult to trace the origin of this dish.

In Iran rice is served in two basic ways, either as polo or chelo.