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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Consuming food is a way of weakening or strengthening human character. Eggs are the bases for these casserole dishes and serve as the binding agent. Iranians make a variety of meatballs and use them in soups, khoreshesand as a basis gey quick meals. But be sure you have never tasted chelo kebab unless you have visited a good Iranian restaurant.

Wickramasinghe, Priya

In Iran, yogurt is the food of the fallat as well as the poor. Chelo kebab is derived form two words; chelomeaning cooked rice, and kebabmeaning broiled meat or fowl.

Iranian food is not spicy. Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, and raisins.

Consuming a lot of red meat and fats was thought to create the evil thoughts and to make us selfish. The main Persian cuisines are combinations of rice with meat, chicken or fish and plenty of garlic, onion, vegetables, nuts, and herbs. Most people know what shish kebab is, and many of them have already tried it either in Middle Eastern restaurants or have made it themselves flat home.


De complete keuken van Oriental cookbook by Priya Wickramasinghe Book 4 editions published between and in English and held by 40 WorldCat member libraries worldwide. The secret of good and tasty chelo kebab lies in marinating of the meat. 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.

Rice usually flavored with saffron is a staple, along with vegetables. Project Page Feedback Known Problems. Most widely held works by Priya Wickramasinghe. This is a real favorite of the Middle Eastern nations. It is difficult to trace the origin of this dish. 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 book also includes a chapter on spices, an introduction to Indian food and tips on cooking techniques.

The rice is always fluffy and tender, never sticky and soggy. 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. It is exotic yet simple, healthy and colorful.

Another is Fesenjanchicken in faat pomegranate sauce with walnuts.

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

The food of India: India by Priya Wickramasinghe Book 1 edition published in in Hungarian and held by 1 WorldCat member library worldwide. To prepare the real chelo kebab one should use eggy or lamb. It is said that the best kufteh is made in Azerbaijanand that Azerbaijanis have the secret of the best-flavored kufteh.


As a dessert or as a pick up between meals, yogur t can be served with meals, used to make very delicious warm or cold soup, or served as a dessert. One of the most celebrated dishes is Ghormeh Sabzia subtle concoction of lamb, herbs, and lemon that takes great skill and hours to prepare.

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Dolmeh Bargliterally meaning stuffed leaves, is the name for egh grape leaves. The word Kuftehwhich literally means pounded in Persian, refers to any type of ground meat that has been formed into a meatball. The meat should be properly marinated in onion juice and sometimes in yogurt for a day or two.

Leith’s Indian 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.

The preparation of polo is indeed an art, and the Iranians are the connoisseurs of this art. For flaat, Iranians have served yogurt as a soft drink in summer as well. In Iranian restaurants, you will find yogurt served in many different forms. Chelo kebab is the queen of all kebabs and is a specialty of Iran.