|Madhur Jaffrey's Indian Cooking|
|by Madhur Jaffrey|
The original edition of this cookbook was called "the definitive word" on Indian cusines by the Los Angeles Herald-Examiner.
Results 1 - 6 of 6 for mandioca
Put enough water to grate the raw mandioca into the blender; ... the baking. This is different and good. Especially where white flour is very expensive.
Prepare as for potatoes and cheese, using cooked yucca root. Place in greased baking pan in layers with thin slices of mild yellow cheese. Pour ...
Cook the mandioca; remove string. ... remaining milk. A little butter can be stirred in if desired. If the soup seems too thick, add a little more milk.
Cook mandioca until just done; ... until meat is done. Add a small amount of left- over gravy or broth. The gravy can be omitted if you like hash crisp.
See recipe above for Mandioca Pudding for grating. Mix all ingredients together; put into baking pan. Bake until well done and browned. Cut into squares.
Cook the mandioca; cut into ... sugar and spices. Cook until medium thick. Add the root and let set a few hours. Serve with slices of cheese and coffee.
top of page