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Mava (Khoya): Milk which has been boiled down until all moisture
has been removed. Available at dairy shops.
Muslin: A thin, plain-weaved cotton cloth.
Parsley: A green herb used mainly as a garnish. Available in some
markets such as Crawford Market in Mumbai. May be omitted.
Puréed: To purée is to rub food through a sieve or blend in an
electric blender until the food is pulpy. If using a blender to purée
tomatoes, remove cores first. Alternatively, tomatoes can be grated to
make a purée. Discard the hard skin and core, if any.
Red chilli powder: Whole dried red chillies which have been
ground.
Roasting of spices: Before grinding, spices are sometimes roasted
to bring out the characteristic aromas and to intensify their flavour.
To roast, place spices in a small, heavy skillet (pan) on medium heat.
Stir continuously until the spices darken by a few shades and give out
their distinct aromas. Remove from heat, spread on a plate and allow
to cool.
Sage: See Dried basil leaves.
Scald: To heat liquid to a temperature just below the boiling point
and stop.
Sieve: Utensil having a perforated or meshed bottom for separating
solids or coarse material from liquid or fine particles.
Sift: To pass dry ingredients through a sieve.
Simmer: To cook gently just at or below the boiling point; adjust
heat so that bubbles form, rise and break very slowly.
Tomato paste: Concentrated tomato purée.
Vanilla extract: Vanilla essence.
Zucchini: Substitute peeled bottlegourd, lauki, dudhi or ghia.
58


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