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Dum pukht (Persian: دم‌پخت‎), larhmeen, or slow oven cooking is a cooking technique associated with the Northern Indian subcontinent in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of NawabAsaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as Pakistani and North Indian.

Method[edit]

'Prashad, Cooking With Indian Masters' is, in terms of content, invaluable. I have had this book for 20 years and it has given me great insight into the incredible variety of Indian cuisines and helped me prepare many wonderful Indian meals. If, however, you are unfamiliar with Indian cookery, it may be tough going for you. Oct 07, 2018  Prashad Cooking with Indian Masters by J. Mohit rated it really liked it Oct 04, Vaishali rated it it was amazing Nov 27, Amarnath P marked it as to-read Dec 03, Simon Barnes rated it it was amazing Apr 05, Sep 03, Tim rated it really liked it.

Dum means to 'breathe in' and pukht means to 'cook.'^[1] Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects to this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release their maximum flavour. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains its natural aromas.

In some cases, cooking dough is spread over the container, like a lid, to seal the foods; this is known as pardah (veil). Upon cooking, it becomes a bread which has absorbed the flavors of the food. The bread is usually eaten with the dish.

Fewer spices are used than in traditional Pakistani cooking with fresh spices and herbs for flavouring.

Prashad Cooking With Indian Masters Pdf Download Torrent

Legendary origin[edit]

Legend has it that when NawabAsaf-ud-daulah (1748–1797) found his kingdom in the grip of famine, he initiated a food-for-work program, employing thousands in the construction of the Bada Imambara shrine. Large cauldrons were filled with rice, meat, vegetables, and spices and sealed to make a simple one-dish meal that was available to workers day and night. One day the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish.^[2]

Other sources, however, simply state that dum pukht appears to be based on a traditional Peshawar method of cooking dishes buried in sand.^[3]

Prashad Cooking With Indian Masters Pdf Download Full

See also[edit]

References[edit]

Prashad Cooking With Indian Masters Pdf Download Pc

1. ^Lizzie Collingham (6 February 2006). Curry: A Tale of Cooks and Conquerors. Oxford University Press. pp. 96–. ISBN978-0-19-988381-3.
2. ^Charmaine O' Brien (15 December 2013). The Penguin Food Guide to India. Penguin Books Limited. pp. 129–. ISBN978-93-5118-575-8.
3. ^J. Inder Singh Kalra; Pradeep Das Gupta (1986). Prashad Cooking with Indian Masters. Allied Publishers. pp. 58–. ISBN978-81-7023-006-9.

Prashad Cooking With Indian Masters Pdf Download Windows 7