Sanjeev Kapoor; Chef Extraordinaire,
TV show host, author of best selling
cookbooks, restaurant consultant and
winner of several culinary awards
 
 
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SIMPLY INDIAN
Yet another treasure from the trove of Sanjeev Kapoor…a collection of the most delicious traditional Indian recipes.
The clamour for Indian food is natural. What with its rich history dating eons back when the Rajahs and Maharajahs fired the imagination of the palace cooks to come up with a wide variety of exotic and delectable dishes that have left a lasting impact on the palates of connoisseurs of good food. Dishes like Murgh Shahjahani Chaat, Amaras ke Malai Aloo, Narangi Pulao and Gulab-e-Gulkand have endured the test of time and are still as popular as they were then. Perhaps the reason for the world wide popularity of Indian food is the fact that it has a lot of intermingling flavours, is healthy, is easy to prepare and above all can be digested effortlessly.
CONTENTS
SOUPS, SALADS AND STARTERS
Pepper Rasam
Palak Shorba
Lemon And Coriander Soup
Tomato And Paneer Soup
Chicken Coconut Rasam
Paya Shorba
Moong Mauth Chaat
Gajar Aur Kishmish Ka Salad
Murg Shahjahani Chaat
Bhutte Ke Cutlet
Khasta Kachori
Hariyali Paneer
Vegetable Vermicelli Upma
Crunchy Paneer Pakora
Kathiawadi Vada
Saunfia Paneer Tikka
Papad Rolls
Kalimirch Tikka
Chicken Gilafi Seekh Kabab
Shikampuri Kabab
Patther Kabab
Jalpari Kabab
VEGETABLES
Amras Ke Malai Aloo
Bharwan Bhindi
Besan Ke Shahi Gatte
Diwani Handi
Methi Chaman
Khatte Baingan
Methi Corn Biryani
Cabbage Chana Dal
Khatti Arbi Ka Salan
Paneer Babycorn Balchao
Wadian Aloo
Vegetable Kolhapuri
Paneer Pasanda
Palak Chole
Paneer Kofta In Spinach Curry
Gobhi Kasoori
Lashooni Bharwan Aloo
CHICKEN, MUTTON AND SEAFOOD
hara Masala Murg
Koyla Chicken
Murg Methi Malai
Gongura Chicken
Murg Jugalbandi
Chicken Jalfraezi
Chicken Cafreal
Malvani Mutton
Mangshor Jhol
Gosht Pasanda
Laal Maas
Daab Gosht
Daab Chingri
Malabar Chemeen Kari
Prawn Ghassi
Pomfret Recheiado
RICE AND BREADS
Narangi Pulao
Chicken Kheema Pulao
Lucknowi Murgh Biryani
Kachche Gosht Ki Biryani
Chingri Macher Pulao
Bakarkhani
Onion Paneer Kulcha
Sheermal
Baida Roti
Butter Garlic Naan
Rajasthani Baati
Missi Roti
Kathal Ki Biryani
Varqi Parantha
ACCOMPANIMENTS
Punj Rattani Dal
Lobia Rassedar
Sookhi Urad Dal
Gujarati Kadhi
Ma Chole Di Dal
Punjabi Kadhi
Rajasthani Dal
Palak Milakootal
Chunda
Khajoor Di Chatni
Bhindi Raita
DESSERTS
Balushahi
Kaju Katli
Chocolate Walnut Burfi
Gulab-e-Gulkand
Sheer Kurma
Chum Chum
Choorma Laddoo
Besan Burfi
Kesar Pista Kulfi With Falooda
KATHAL KI BIRYANI
Ingredients Quantity
Raw jackfruit (kathal) ½ kg
Rice (soaked) 1½ cups
Salt to taste
Green cardamoms 4
Black cardamoms 3
Cloves 3
Cinnamon 2 one inch sticks
Oil to deep fry
Onions (thinly sliced) 4 medium sized
Pure ghee 3 tbsps
Caraway seeds (shahi jeera) ½ tsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Turmeric powder 1 tsp
Cumin powder 1 tsp
Coriander powder 2 tsps
Red chilli powder 2 tsps
Tomatoes (chopped) 3 medium sized
Yogurt (whisked) 1½ cups
Fresh coriander leaves (chopped) 1 small bunch
Saffron 5-6 strands
Milk 2 tbsps
Garam masala powder 1 tsp
Fresh mint leaves (torn with hand) 1 small bunch
Kewra water 1 tbsp
Method of preparation
- Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain.
- Parboil soaked rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again.
- Heat sufficient oil in a kadai and deep-fry jackfruit cubes. Drain onto an absorbent paper and keep aside. In the same oil deep-fry half of the onions till golden brown and crisp. Drain onto an absorbent paper and keep aside.
- In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté. Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves.
- Dissolve saffron in lukewarm milk and keep aside.
- Preheat the oven to 200oC.
- Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200oC for about twenty to twenty five minutes.
- Serve hot with a raita of your choice.
Terms and Conditions :
1. Delivery within 3 to 4 weeks.
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