{"id":158,"date":"2018-07-24T09:41:12","date_gmt":"2018-07-24T09:41:12","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=158"},"modified":"2019-05-16T11:33:16","modified_gmt":"2019-05-16T11:33:16","slug":"technology-of-traditional-indian-meat-products","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/technology-of-traditional-indian-meat-products\/","title":{"rendered":"Technology of traditional Indian meat products"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/km9aql80LXE\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Indian Meat dishes<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Popular all over the world.<\/li>\r\n \t<li>Meat cooking is influence by Mughal cuisine, even though Indian food and its taste have changed dramatically.<\/li>\r\n \t<li>Among the Indian meat dishes Tandoori chicken, chicken curry and kebabs are famous all over the globe.<\/li>\r\n \t<li>Indian dishes seem difficult to cook but once you know the spices and the method of cooking they are very easy to prepare.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<strong>\u00a0<\/strong>\r\n\r\n<strong>Traditional Meat Products<\/strong>\r\n<ul>\r\n \t<li>The rich heritage of India contributes to wide range of traditional foods.<\/li>\r\n \t<li>Some of the variety meats are used in traditional manner.<\/li>\r\n \t<li>Buffalo meat is well suitable for making pickles of high palatability.<\/li>\r\n \t<li>Use of Cucumis trigonus roxb, Ginger officinale and papain in the preparation of roasted buffalo meat chunks contribute a significant improvement in flavour, juiciness, tenderness and overall acceptability<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>\u00a0Meat kofta<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Meat is grinded with whole spices while ground spices along with besan are added afterwards.<\/li>\r\n \t<li>Small balls are made from the mixture.<\/li>\r\n \t<li>Then fried in deep fryer .<\/li>\r\n \t<li>For curry onion, garlic and ginger are fried till golden brown color and mixed with other curry ingredients by adding enough water to make gravy.<\/li>\r\n \t<li>Then\u00a0 boiled and mixed with koftas<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Rogan josh<\/strong>\r\n<ul>\r\n \t<li>It is one of main dishes of kashmiri wazwan.<\/li>\r\n \t<li>It consists of braised boneless lamb chunks cooked with a gravy based on browned onions or shallots, yoghurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, cinnamon).<\/li>\r\n \t<li>While the traditional preparation uses whole dried chillies that are de-seeded, soaked in water, and ground to a paste.<\/li>\r\n \t<li>A modified version of the dish is yogurt based but referred to by a slightly different name \"Hindi Rogan Josh\".<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Ingredients of Rogan josh<\/strong>\r\n\r\n&nbsp;\r\n<table class=\"aligncenter\" style=\"width: 60%;height: 239px\" border=\"1\">\r\n<tbody>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Ingredients<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\"><strong>Quantity<\/strong><\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Mutton curry cut<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">800g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 29px\">\r\n<td style=\"width: 208px;height: 29px\"><strong>Rattanjog(bark of a tree\u00a0from Kashmir)extract<\/strong><\/td>\r\n<td style=\"width: 92px;height: 29px\">20ml<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Saffron<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">a pinch<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Cumin<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">a pinch<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Kashmiri chilly paste<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">25g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Ginger garlic paste<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">25g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Nutmeg<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">a pinch<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Mace<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">10g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Garam masala<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\"><\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Onions(chopped)<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">100g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Oil or ghee<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">30g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Tomatoes(chopped)<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">120g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Mutton stock<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">500ml<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"width: 208px;height: 14px\"><strong>Coriander leaves<\/strong><\/td>\r\n<td style=\"width: 92px;height: 14px\">\u00bd bunch<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n&nbsp;\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Preparation<\/strong>\r\n<ul>\r\n \t<li>Make a curry paste using cumin, chilli paste and ginger- garlic paste.<\/li>\r\n \t<li>Heat fat &amp; fry the onions till golden brown and add the prepared curry paste.<\/li>\r\n \t<li>Add the meat and half of the saffron, stir well so that the masala gets uniformly coated on the meat.<\/li>\r\n \t<li>Add stock, nutmeg, mace and rattan jog extract and simmer the meat till well done.<\/li>\r\n \t<li>Add the rest of the saffron soaked in little milk.<\/li>\r\n \t<li>Serve hot garnished with chopped coriander leaves<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Barbeque<\/strong>\r\n<ul>\r\n \t<li>It is a traditional meat product prepared by direct heating.<\/li>\r\n \t<li>Lean meat is taken and cutted into cubes followed by curing<\/li>\r\n \t<li>After curing cubes are attached to the seekh by introducing the seekh into the cubes.<\/li>\r\n \t<li>Then the seekh along with the cubes is placed on fire generally.<\/li>\r\n \t<li>After this the cubes are taken out from the seekh and are eaten with chutney.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Shami kabab<\/strong>\r\n<ul>\r\n \t<li>Minced meat is boiled<\/li>\r\n \t<li>After that meat is grinded into fine paste. Then spices and gram dal are grinded into a fine paste.<\/li>\r\n \t<li>Simultaneously eggs are beaten well and uniform dough is prepared.<\/li>\r\n \t<li>Finely chopped green chillies and onion are added to dough and mixed well.<\/li>\r\n \t<li>Then ghee is heated and kababs are deep fried<\/li>\r\n<\/ul>\r\n<img class=\"size-full wp-image-161 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-34.png\" alt=\"\" width=\"331\" height=\"186\" \/>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Sheek kebab<\/strong>\r\n\r\n&nbsp;\r\n<table class=\"aligncenter\" style=\"height: 224px;width: 60%\" border=\"1\">\r\n<tbody>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Ingredients<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\"><strong>Quantity<\/strong><\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Mutton (minced)<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">700g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Garam masala<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">2g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Chilly powder<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Dried mango powder<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">2g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Cumin powder<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Black pepper powder<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Nutmeg powder<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">2g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Garlic paste<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">5g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Ginger paste<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">5g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Chat masala<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Rock salt<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">to taste<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Cashew nut paste<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">10g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Onions (chopped)<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">100g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Coriander leaves(chopped)<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">50g<\/td>\r\n<\/tr>\r\n<tr style=\"height: 14px\">\r\n<td style=\"height: 14px;width: 282.063px\"><strong>Lemon wedges<\/strong><\/td>\r\n<td style=\"height: 14px;width: 101.063px\">4nos<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Method<\/strong>\r\n<ul>\r\n \t<li>Mutton is minced and blended with spices except chat masala.<\/li>\r\n \t<li>Then cashew paste, chopped onions and coriander leaves are added and blended well.<\/li>\r\n \t<li>Then equal size balls are made and these balls are spreaded using wet hand along the length of a skewer or seekh.<\/li>\r\n \t<li>Then the kebab are cooked with the skewer.<\/li>\r\n \t<li>Then chat masala is sprinkled on the kebabs.<\/li>\r\n<\/ul>\r\n<img class=\"size-full wp-image-162 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-35.png\" alt=\"\" width=\"340\" height=\"159\" \/>\r\n\r\n<\/div>\r\n<div>\r\n\r\n<strong><em>Hyderabadi Biryani<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Preparation:<\/em><\/strong>\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Take washed mutton in a vessel.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Take 2 litres of water in a vessel and put it on the stove.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 When water boils well put the rice in the vessel.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer.\r\n\r\n<\/div>\r\n<div>\r\n\r\n\u00a0 \u00a0 \u00a8\u00a0\u00a0 Take some more rice and spread as second layer. Finally, spread the fully cooked rice.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Prepare a mixture of one cup of boiled water and 1\/4 kg ghee and spill it on the rice.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Now put a plate on the vessel and seal the edges with dough.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Put the vessel on the stove, cook for 15 minutes on medium flame.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Then turn off the stove. Leave the stuff for 15 minutes.\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Hyderabadi mutton biryani is ready to serve.\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong><em>Kashmiri cuisine wazwan<\/em><\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 Traditional Kashmiri form of cooking is known as 'Wazwan'\r\n\r\n&nbsp;\r\n\r\n\u00a8\u00a0\u00a0 This royal cuisine of Kashmir has been influenced by Iranian, Afghan and Central Asian styles of cooking.\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial;font-size: 1em\">Rista<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Lean meat<\/li>\r\n \t<li>minced<\/li>\r\n \t<li>mixing with egg and again grinded.<\/li>\r\n \t<li>Addition of spices with further grinding.<\/li>\r\n \t<li>Making of small balls from the grinded meat (rolling with wet hand).<\/li>\r\n \t<li>Preparation of gravy (water, salt and spices garlic, ginger, nutmeg, mace, rattan jog extract, garam masala, and crushed fried onions\/shallot<\/li>\r\n \t<li>Dipping of balls in gravy<\/li>\r\n \t<li>cooking<\/li>\r\n \t<li>Addition of oil<\/li>\r\n \t<li>swelled balls with spongy texture<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Seekh kabab<\/strong>\r\n<ul>\r\n \t<li>Coarsly minced lean meat<\/li>\r\n \t<li>Addition of spices<\/li>\r\n \t<li>Addition of egg<\/li>\r\n \t<li>Mixing<\/li>\r\n \t<li>Attachment\u00a0 to skewers<\/li>\r\n \t<li>Grilling<\/li>\r\n \t<li>Removing from skewer<\/li>\r\n \t<li>Tube shaped kabab \u00a0Frying in oil<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Tabak maz<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Rib meat<\/li>\r\n \t<li>Cutting<\/li>\r\n \t<li>Boiling in water with spices \u00a0Dried<\/li>\r\n \t<li>Deep fried in fat<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Yakhni<\/strong>\r\n<ul>\r\n \t<li>Mutton pieces<\/li>\r\n \t<li>Boiling in water<\/li>\r\n \t<li>Curd as base<\/li>\r\n \t<li>Boiling of curd with continuous stirring<\/li>\r\n \t<li>Addition of Boiled meat to curd<\/li>\r\n \t<li>Cooking<\/li>\r\n \t<li>Addition of fried onions \u00a0Mint garnishing<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Gushtaba<\/strong>\r\n\r\n<\/div>\r\n<ul>\r\n \t<li>Minced meat<\/li>\r\n \t<li>Addition\u00a0 of egg<\/li>\r\n \t<li>Again minced<\/li>\r\n \t<li>Ball making<\/li>\r\n \t<li>Gravy making from curd<\/li>\r\n \t<li>Addition of balls to gravy \u00a0Cooking<\/li>\r\n<\/ul>\r\n&nbsp;\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Technology of traditional Indian meat products<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/km9aql80LXE\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<strong>Suggested Readings<\/strong>\r\n<ul>\r\n \t<li>Fayaz, Farooq. (2001). <em>Folklore and History of Kashmir.<\/em> Srinagar, Nunaposh Publications.<\/li>\r\n \t<li>Masoodi SR, Wani AA, Wani AI, Bashir MI, Laway BA, Zargar AH (2010). Prevalence of overweight and obesity in young adults aged 20-40 years in North India (Kashmir Valley). <em>Diabetes Res Clin Pract<\/em>;87:e4-6.<\/li>\r\n \t<li>Masoodi, M.M. (1989).Persian Influences on Kashmiri Culture with Special Reference to Language. In <em>Kashmir and Central Asia.<\/em> (ed.).Srinagar, Centre of Central Asian Studies, Kashmir University.<\/li>\r\n \t<li>Mohi-ud-din, Akhter. (1989). Identifying some Uzbek Words in the Kashmiri Language-An Attempt. In <em>Kashmir and Central Asia.<\/em> (ed.).Srinagar, Centre of Central Asian Studies, Kashmir University.<\/li>\r\n \t<li>National Kidney Foundation: Kidney disease outcomes quality<\/li>\r\n \t<li>initiative clinical practice guidelines for nutrition in chronic renal failure. 2000;35:1.<\/li>\r\n \t<li>Nutritive value of Indian Foods, NIN-ICMR, Hyderabad 500 007 India (47-58).<\/li>\r\n \t<li>Sheikh, Aejaz M. and Shabina. (2009). <em>Language Change and Cultural Change: A<\/em> <em>Case Study of Kashmiri Lexicon. <\/em>Srinagar, J &amp; K Academy of Art, Culture and Languages, Sheeraza (English). Vol. V, No. 1.<\/li>\r\n \t<li>Sheikh, Aejaz M. (1997). <em>Kashri Zabani Peth Arbi Farsi Asrat<\/em> (<em>Perso<\/em>- <em>Arabic<\/em> <em>Influence on Kashmiri<\/em>). Srinagar, Sheeraza, Vol.31, No.6.<\/li>\r\n \t<li><a href=\"http:\/\/en.wikipedia.org\/wiki\/Kashmiri_cuisine\">http:\/\/en.wikipedia.org\/wiki\/Kashmiri_cuisine<\/a><\/li>\r\n<\/ul>\r\n&nbsp;","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/km9aql80LXE\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Indian Meat dishes<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Popular all over the world.<\/li>\n<li>Meat cooking is influence by Mughal cuisine, even though Indian food and its taste have changed dramatically.<\/li>\n<li>Among the Indian meat dishes Tandoori chicken, chicken curry and kebabs are famous all over the globe.<\/li>\n<li>Indian dishes seem difficult to cook but once you know the spices and the method of cooking they are very easy to prepare.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Traditional Meat Products<\/strong><\/p>\n<ul>\n<li>The rich heritage of India contributes to wide range of traditional foods.<\/li>\n<li>Some of the variety meats are used in traditional manner.<\/li>\n<li>Buffalo meat is well suitable for making pickles of high palatability.<\/li>\n<li>Use of Cucumis trigonus roxb, Ginger officinale and papain in the preparation of roasted buffalo meat chunks contribute a significant improvement in flavour, juiciness, tenderness and overall acceptability<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0Meat kofta<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Meat is grinded with whole spices while ground spices along with besan are added afterwards.<\/li>\n<li>Small balls are made from the mixture.<\/li>\n<li>Then fried in deep fryer .<\/li>\n<li>For curry onion, garlic and ginger are fried till golden brown color and mixed with other curry ingredients by adding enough water to make gravy.<\/li>\n<li>Then\u00a0 boiled and mixed with koftas<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Rogan josh<\/strong><\/p>\n<ul>\n<li>It is one of main dishes of kashmiri wazwan.<\/li>\n<li>It consists of braised boneless lamb chunks cooked with a gravy based on browned onions or shallots, yoghurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, cinnamon).<\/li>\n<li>While the traditional preparation uses whole dried chillies that are de-seeded, soaked in water, and ground to a paste.<\/li>\n<li>A modified version of the dish is yogurt based but referred to by a slightly different name &#8220;Hindi Rogan Josh&#8221;.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients of Rogan josh<\/strong><\/p>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"width: 60%;height: 239px\">\n<tbody>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Ingredients<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\"><strong>Quantity<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Mutton curry cut<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">800g<\/td>\n<\/tr>\n<tr style=\"height: 29px\">\n<td style=\"width: 208px;height: 29px\"><strong>Rattanjog(bark of a tree\u00a0from Kashmir)extract<\/strong><\/td>\n<td style=\"width: 92px;height: 29px\">20ml<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Saffron<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">a pinch<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Cumin<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">a pinch<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Kashmiri chilly paste<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">25g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Ginger garlic paste<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">25g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Nutmeg<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">a pinch<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Mace<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">10g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Garam masala<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\"><\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Onions(chopped)<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">100g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Oil or ghee<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">30g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Tomatoes(chopped)<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">120g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Mutton stock<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">500ml<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"width: 208px;height: 14px\"><strong>Coriander leaves<\/strong><\/td>\n<td style=\"width: 92px;height: 14px\">\u00bd bunch<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>&nbsp;<\/p>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<ul>\n<li>Make a curry paste using cumin, chilli paste and ginger- garlic paste.<\/li>\n<li>Heat fat &amp; fry the onions till golden brown and add the prepared curry paste.<\/li>\n<li>Add the meat and half of the saffron, stir well so that the masala gets uniformly coated on the meat.<\/li>\n<li>Add stock, nutmeg, mace and rattan jog extract and simmer the meat till well done.<\/li>\n<li>Add the rest of the saffron soaked in little milk.<\/li>\n<li>Serve hot garnished with chopped coriander leaves<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Barbeque<\/strong><\/p>\n<ul>\n<li>It is a traditional meat product prepared by direct heating.<\/li>\n<li>Lean meat is taken and cutted into cubes followed by curing<\/li>\n<li>After curing cubes are attached to the seekh by introducing the seekh into the cubes.<\/li>\n<li>Then the seekh along with the cubes is placed on fire generally.<\/li>\n<li>After this the cubes are taken out from the seekh and are eaten with chutney.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Shami kabab<\/strong><\/p>\n<ul>\n<li>Minced meat is boiled<\/li>\n<li>After that meat is grinded into fine paste. Then spices and gram dal are grinded into a fine paste.<\/li>\n<li>Simultaneously eggs are beaten well and uniform dough is prepared.<\/li>\n<li>Finely chopped green chillies and onion are added to dough and mixed well.<\/li>\n<li>Then ghee is heated and kababs are deep fried<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-161 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-34.png\" alt=\"\" width=\"331\" height=\"186\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-34.png 331w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-34-300x169.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-34-65x37.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-34-225x126.png 225w\" sizes=\"auto, (max-width: 331px) 100vw, 331px\" \/><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Sheek kebab<\/strong><\/p>\n<p>&nbsp;<\/p>\n<table class=\"aligncenter\" style=\"height: 224px;width: 60%\">\n<tbody>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Ingredients<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\"><strong>Quantity<\/strong><\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Mutton (minced)<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">700g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Garam masala<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">2g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Chilly powder<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Dried mango powder<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">2g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Cumin powder<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Black pepper powder<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Nutmeg powder<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">2g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Garlic paste<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">5g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Ginger paste<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">5g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Chat masala<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">4g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Rock salt<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">to taste<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Cashew nut paste<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">10g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Onions (chopped)<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">100g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Coriander leaves(chopped)<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">50g<\/td>\n<\/tr>\n<tr style=\"height: 14px\">\n<td style=\"height: 14px;width: 282.063px\"><strong>Lemon wedges<\/strong><\/td>\n<td style=\"height: 14px;width: 101.063px\">4nos<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Mutton is minced and blended with spices except chat masala.<\/li>\n<li>Then cashew paste, chopped onions and coriander leaves are added and blended well.<\/li>\n<li>Then equal size balls are made and these balls are spreaded using wet hand along the length of a skewer or seekh.<\/li>\n<li>Then the kebab are cooked with the skewer.<\/li>\n<li>Then chat masala is sprinkled on the kebabs.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-162 aligncenter\" src=\"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/sites\/43\/2018\/07\/2-35.png\" alt=\"\" width=\"340\" height=\"159\" srcset=\"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-35.png 340w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-35-300x140.png 300w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-35-65x30.png 65w, https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-content\/uploads\/sites\/43\/2018\/07\/2-35-225x105.png 225w\" sizes=\"auto, (max-width: 340px) 100vw, 340px\" \/><\/p>\n<\/div>\n<div>\n<p><strong><em>Hyderabadi Biryani<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>Preparation:<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Take washed mutton in a vessel.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Take 2 litres of water in a vessel and put it on the stove.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 When water boils well put the rice in the vessel.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer.<\/p>\n<\/div>\n<div>\n<p>\u00a0 \u00a0 \u00a8\u00a0\u00a0 Take some more rice and spread as second layer. Finally, spread the fully cooked rice.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Prepare a mixture of one cup of boiled water and 1\/4 kg ghee and spill it on the rice.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Now put a plate on the vessel and seal the edges with dough.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Put the vessel on the stove, cook for 15 minutes on medium flame.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Then turn off the stove. Leave the stuff for 15 minutes.<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Hyderabadi mutton biryani is ready to serve.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong><em>Kashmiri cuisine wazwan<\/em><\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 Traditional Kashmiri form of cooking is known as &#8216;Wazwan&#8217;<\/p>\n<p>&nbsp;<\/p>\n<p>\u00a8\u00a0\u00a0 This royal cuisine of Kashmir has been influenced by Iranian, Afghan and Central Asian styles of cooking.<\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial;font-size: 1em\">Rista<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Lean meat<\/li>\n<li>minced<\/li>\n<li>mixing with egg and again grinded.<\/li>\n<li>Addition of spices with further grinding.<\/li>\n<li>Making of small balls from the grinded meat (rolling with wet hand).<\/li>\n<li>Preparation of gravy (water, salt and spices garlic, ginger, nutmeg, mace, rattan jog extract, garam masala, and crushed fried onions\/shallot<\/li>\n<li>Dipping of balls in gravy<\/li>\n<li>cooking<\/li>\n<li>Addition of oil<\/li>\n<li>swelled balls with spongy texture<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Seekh kabab<\/strong><\/p>\n<ul>\n<li>Coarsly minced lean meat<\/li>\n<li>Addition of spices<\/li>\n<li>Addition of egg<\/li>\n<li>Mixing<\/li>\n<li>Attachment\u00a0 to skewers<\/li>\n<li>Grilling<\/li>\n<li>Removing from skewer<\/li>\n<li>Tube shaped kabab \u00a0Frying in oil<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Tabak maz<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Rib meat<\/li>\n<li>Cutting<\/li>\n<li>Boiling in water with spices \u00a0Dried<\/li>\n<li>Deep fried in fat<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Yakhni<\/strong><\/p>\n<ul>\n<li>Mutton pieces<\/li>\n<li>Boiling in water<\/li>\n<li>Curd as base<\/li>\n<li>Boiling of curd with continuous stirring<\/li>\n<li>Addition of Boiled meat to curd<\/li>\n<li>Cooking<\/li>\n<li>Addition of fried onions \u00a0Mint garnishing<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Gushtaba<\/strong><\/p>\n<\/div>\n<ul>\n<li>Minced meat<\/li>\n<li>Addition\u00a0 of egg<\/li>\n<li>Again minced<\/li>\n<li>Ball making<\/li>\n<li>Gravy making from curd<\/li>\n<li>Addition of balls to gravy \u00a0Cooking<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Technology of traditional Indian meat products<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/km9aql80LXE\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Suggested Readings<\/strong><\/p>\n<ul>\n<li>Fayaz, Farooq. (2001). <em>Folklore and History of Kashmir.<\/em> Srinagar, Nunaposh Publications.<\/li>\n<li>Masoodi SR, Wani AA, Wani AI, Bashir MI, Laway BA, Zargar AH (2010). Prevalence of overweight and obesity in young adults aged 20-40 years in North India (Kashmir Valley). <em>Diabetes Res Clin Pract<\/em>;87:e4-6.<\/li>\n<li>Masoodi, M.M. (1989).Persian Influences on Kashmiri Culture with Special Reference to Language. In <em>Kashmir and Central Asia.<\/em> (ed.).Srinagar, Centre of Central Asian Studies, Kashmir University.<\/li>\n<li>Mohi-ud-din, Akhter. (1989). Identifying some Uzbek Words in the Kashmiri Language-An Attempt. In <em>Kashmir and Central Asia.<\/em> (ed.).Srinagar, Centre of Central Asian Studies, Kashmir University.<\/li>\n<li>National Kidney Foundation: Kidney disease outcomes quality<\/li>\n<li>initiative clinical practice guidelines for nutrition in chronic renal failure. 2000;35:1.<\/li>\n<li>Nutritive value of Indian Foods, NIN-ICMR, Hyderabad 500 007 India (47-58).<\/li>\n<li>Sheikh, Aejaz M. and Shabina. (2009). <em>Language Change and Cultural Change: A<\/em> <em>Case Study of Kashmiri Lexicon. <\/em>Srinagar, J &amp; K Academy of Art, Culture and Languages, Sheeraza (English). Vol. V, No. 1.<\/li>\n<li>Sheikh, Aejaz M. (1997). <em>Kashri Zabani Peth Arbi Farsi Asrat<\/em> (<em>Perso<\/em>&#8211; <em>Arabic<\/em> <em>Influence on Kashmiri<\/em>). Srinagar, Sheeraza, Vol.31, No.6.<\/li>\n<li><a href=\"http:\/\/en.wikipedia.org\/wiki\/Kashmiri_cuisine\">http:\/\/en.wikipedia.org\/wiki\/Kashmiri_cuisine<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"author":2,"menu_order":23,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["insha-rafiq-syed"],"pb_section_license":""},"chapter-type":[],"contributor":[62],"license":[],"class_list":["post-158","chapter","type-chapter","status-publish","hentry","contributor-insha-rafiq-syed"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":5,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/158\/revisions"}],"predecessor-version":[{"id":314,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/158\/revisions\/314"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/158\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=158"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=158"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}