By Inc. Barcharts
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Additional info for Aromatherapy Laminated Reference Guide (Quickstudy: Health)
Add the spinach paste, then bring to the boil, stirring in the butter and cream. As soon as the vegetables are boiling, check for seasoning and correct if necessary. Finish with the fenugreek leaves and garam masala. Do not cook for too long after adding the spinach paste as it will discolour and render the dish unappetizing in appearance. Serve with paratha (p62) or chapatti. North India Serves 4–6 fresh, light and aromatic 55 In the 1750s, when bawarchis (cooks) supplied prepared dishes to their wealthy patrons, the food was delivered in covered and sealed trays, to prevent any tampering.
Step 2 Divide the dough into 8 equal portions and shape each into a smooth round ball. Take one ball at a time and flatten it. Dust with some of the extra flour and, using a rolling pin, roll it out into a disc 6–8cm (21/2–3in) in diameter. Spread a little ghee on the surface of the disc, sprinkle with some seeds (if using) and dust with a little flour. Fold the disc in half to form a half moon. Step 2 Step 3 Repeat the same process of ghee, seeds and flour on the surface of the half moon, then fold into a triangle.
Set aside to marinate for 10–15 minutes. lucknow & awadh Bateyr masala Quails in spicy curry Take a shallow but wide pot or pan that can hold the quails in it comfortably and which has a tight-fitting lid. Set it over a moderate heat and pour in the oil. When hot, place the quails in the pot, a few at a time, and cook until they are golden brown on all sides. Using a slotted spoon, transfer the quails to a dish and set aside. Heat the juices and oil left in the pot and add the whole spices, stirring to release their aromas.