|How to Cook Indian|
by Sanjeev Kapoor
If you are a devotee of Indian cuisine then you are familiar with Sanjeev Kapoor, and if you are not, then it is time that you meet him. We would like to introduce you to Sanjeev Kapoor, known as "the Rachael Ray of Indian" − chef, cookbook author (over three dozen cookbooks), restaurateur, television food show sensation (“Khana Khazana” which translate to “Food Treasure”) − a multi-talented person. How To Cook Indian is his first cookbook for American audiences. In it he shares his easy, no-fuss cooking approach and demystifies this exotic cuisine. Everything you will need to know about Indian cooking is included in this book: with close to 500 authentic modern recipes that reflect his style, his experience and his tastes, Kapoor first steps you through the ingredients, spices, tools and kitchenware that are commonly used in the home kitchen . A chapter on the basic spice mixtures is next. Now you are set to start cooking a diversity of Indian recipes, including such favorites as Chicken Makhni (Butter Chicken) (we have adapted this recipe to use nondairy margarine), Palak Paneer, and samosas, along with less–familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. Scattered throughout the book are his Notes and Chef' Tips (handy additional recipe information). The book contains am array of recipes that represent the multi–regional cooking of the country. With a handy spice guide to help in understanding the basic flavors, start exploring the fabulous flavor combinations of Indian cooking.
Enjoy the following recipes: Chicken Makhni (Butter Chicken) – using nondairy ingredients, Aloo Chaat Dilli Style – A tangy potato snack, and Masaledar Chholay – A famous Punjabi preparation of chickpeas in a spicy tomato gravy.
Win the Book ...We thank Stewart, Tabori & Chang for sponsoring this week’s Cookbook of the Week and the FREE Giveaway!
Congratulations to the Winner – LeGwen Hamilton
Watch Chef Kapoor demonstrate how to toast cumin seeds
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