by Sanjeev Kapoor
Stewart, Tabori & Chang
A division of Abrams Books
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!
To enter to win the cookbook:
Please email us at ContactKosherEye (just click on the email link), and put your name and the name of the cookbook in the message box. So easy! Giveaway ends midnight, February 10th, 2013.
Congratulations to the Winner – LeGwen Hamilton
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KosherEye Notes:
OK, please know that we favor Indian cuisine and love the spice combinations that turn a simple ingredient into a sensational dish – in other words: we are partial to this cookbook. There are so many recipes that it will be impossible to make every one. Included in this book are several recipes that use non–kosher shellfish – just skip them. For the poultry and lamb recipes that include yogurt (very popular in Indian cuisine) we suggest substituting a nondairy yogurt product. Also, Ghee (clarified butter) is a staple – again, we suggest substituting a nondairy margarine. It may not taste exactly the same but believe us, with the fabulous combination of spices, no one will miss it. This book is a treasure trove of vegetarian recipes. We suggest it for carnivores and non-carnivores alike – there is something for everyone. The cookbook does not have any pictures.
Watch Chef Kapoor demonstrate how to toast cumin seeds
For Your Information:
As you enjoy reading about these fabulous cookbooks, some featured cookbooks have recipes, or indeed chapters with recipes that have non−kosher ingredients. No worries! KosherEye and our team of knowledgeable cookbook authors, chefs and foodies will help you find, convert and substitute ingredients to create kosher recipes. To get you started, we are providing an initial, basic list of kosher substitutions. As is the case with many outstanding cookbooks, this is a worthwhile exercise, which enables the kosher cook to have access to some of the world’s greatest, classical and most contemporary recipes, created by experts in their field.