Khazana of Indian Recipes

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All the recipes in this book have been written in a way that makes it easy to
prepare even the more difficult dishes.The quantities are mentioned in teaspoons,
tablespoons and cups so that the user is not scared of weights and measures
mentioned in grams and litres. They have been first weighed and then converted
into teaspoon/tablespoon/cup measures for the readers' benefit.These quantities
have been arrived at after testing the recipes thoroughly.
All recipes serve four and the portion size of the serving takes into account
the fact that the meal would be shared by a group of people. While cooking Indian
food, the planned menu should have dishes from different sections, with varying
colour, texture and taste.
A proper understanding of the ingredients used is vital to the art of cooking.
A thumb rule to be followed is to take extra care while using certain ingredients
such as salt, baking powder, red chilli powder. It may not matter much if you
used two onions when the recipe required three. However, with ingredients likebaking
powder, any variation from the quantity stated may completely ruin the
dish.
Normally, a recipe book mentions preparation time and total cooking time
for each recipe. In this book we have done away with the practice deliberately as
sometimes it can even become counter-productive. For instance, making a paste
from ginger may take ten minutes, but these days you can even buy it off the
shelf. However, actual cooking time needed has been mentioned at every stage
of cooking.
A detailed glossary has been provided, at the end of the book not only on
ingredients but also on some of the utensils commonly used in Indian cooking as
also some of the processes. This should make life easier for the first time cooks.