How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen

How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen

Sanjeev Kapoor

Language: English

Pages: 608

ISBN: 1584799137

Format: PDF / Kindle (mobi) / ePub


Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, 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. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.

Praise for How to Cook Indian:

"Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance." 
-The New York Times 

"He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian."
 --Publishers Weekly 

"It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his name-plus his own TV station in the making-Kapoor has a huge following of housewives, their mothers-in-law, and even their husbands."
 -Food & Wine 

"Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known." 
-Washington Post

 

 

 

 

 

 

 

 

 

 

 

 

 

until the ghee comes to the top. 3. Add the lamb and sauté for 2 to 3 minutes. Add 1 cup (200 ml) water and stir. When the water comes to a boil, cover and cook for 15 minutes. 4. Add the sugar and vinegar, stir well, and cook for 5 more minutes or until the lamb is cooked through. 5. Break 1 egg at a time over the lamb mixture, spacing them evenly and keeping the yolks intact. 6. Sprinkle the remaining 1/8 teaspoon salt and the black pepper over the eggs, cover, lower the heat, and cook for

such a small quantity). 2. Place the atta in a large bowl. Add the besan, ground coriander, chile powder, turmeric, garam masala, salt, cilantro, crushed cumin and coriander seeds, ghee, and � cup (50 ml) water, and knead to make a stiff dough. Cover with a damp cloth and let rest for 10 minutes. 3. Divide the dough into 16 portions and roll into balls. Lightly coat each ball with a little oil and roll out into 3-inch (7½-cm) rounds. 4. Place a nonstick wok over high heat and add the 1 quart

bottom of the pan, reduce the heat to medium. Using a spatula, lift up a cutlet and place it in the hot oil. Cook three or four cutlets at a time for 3 to 4 minutes or until the underside is light golden. Turn over with the spatula and drizzle some more oil around the edges of the cutlets. Cook for 3 to 4 minutes more or until the other side is light golden. Remove with a slotted spoon and drain on paper towels; transfer to a serving dish. Cook the remaining cutlets. 6. Serve the cutlets with

large quantities when you have your friends over because they will disappear fast. If you’d like, you can replace the green chutney used here with chile garlic chutney (page 519). Makes 20. 9 ounces (250 grams) paneer (pressed fresh cheese; page 17) 1 medium bunch fresh cilantro 1 medium bunch fresh mint 6 green chiles, stemmed �-inch (1-cm) piece fresh ginger, peeled 2 cloves garlic 2 tablespoons freshly squeezed lemon juice 1½ teaspoons table salt 1 cup (200 grams) besan

it over the paneer mixture on the skewers. Repeat with the remaining skewers. You can keep the seekhs in the refrigerator for at least an hour before cooking. 5. Place a shallow nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, place the seekhs in the pan and cook, turning continuously, until they are golden brown all over and cooked through. 6. Drain on paper towels. When they are slightly cooled, gently slide the seekhs from the skewers,

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