My Great Indian Cookbook

Vikas Khanna

Description

I always believe that every grain and every dish has a memory of comfort, families and celebrations. CHEF VIKAS KHANNA An authority on eclectic cuisine, and with an experience of over twenty years, Chef Vikas Khanna brings together the most delicious recipes from his travels across India. From Bharwan Murgh to Parda-Nashin Kebabs, Surat Patra to Fanasachi Bhaaji, and from Shirazi Pulao to Bepadiya Rotli, there are recipes to suit every palate and preference. Celebrating the richness and variety of Indian cooking, Vikas shares exclusive recipes for delectable starters, lip-smacking chutneys and achars, and mouth-watering desserts made on special occasions. With more than 130 easy-to-prepare recipes and heart-warming anecdotes from the farthest corners of India, the Michelin Star chef takes you along in his culinary journey from Kashmir to Kanyakumari, from Rajasthan to West Bengal. You are sure to experience the same magic he felt as he put the recipes together, one beautiful region at a time.

Sujets

• India

Informations

• Publié par: Penguin Books Ltd
• Date de parution: 01 décembre 2012
• Nombre de lectures: 1
• EAN13: 9788184757989
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

VIKAS KHANNA
My Great India Cookbook
Contents
Introduction
SOUPS
Makai Ka Soweta
Amla Soup
Kokum Rasam
Kaireeche Saar
Bylakuppe Thukpa
Pulisheri
Kanji with Fried Fish
Mizoram Laksa Soup
Pandhra Rassa & Tambda Rassa
STARTERS
Baingan Kaachri
Karar Karel
Surat Patra
Kakharo Phullopitha
Suran Shikampuri
Dahi Ki Tikki
Kolkata Momos
Kothimbir Vadi
Kalimirch Khekda
Kasundi Jhinga
Murgh K Phool
Bharwan Murgh
Taash Kebabs
Tund Kebabs
Parda-Nashin Kebabs
VEGETABLES
Monk s Bak Choy
Kancha Kadali Brarata
Koldil Bhaaji
Lilva Baingan Sabzi
Kajuchi Usal
Patra Nu Shaak
Shaak Kalonji
Fanasachi Bhaaji
Ker Sangri
Ganth Gobhi Aloo
Nadru Yakhni
Papad Ki Sabzi
Pacha Pattani Thoran
Menaskai
Ajethna Kaddu
Kolhapuri Misal
Puducherry Mustard Veg Curry
DALS
Gujarati Khatti Dal
Pappu Charu
Sultani Dal
Thikri Ki Dal
Masoor Palak Dal
Dalma
Himachali Madra
Bishambar s Rajmah
Bhojpuri Dal Pithaura
FISH & SEAFOOD
Apa De Camamo
Jhinga Patio
Lobster Chinchoni
Zafrani Teesroo
Panch-Phoran-Encrusted Hilsa
Pomfret Chettinad
Gaad Monj
Sindhi Raswali Machhli
Zamin Doz Machhli
Poricha Meen & Tomato Rougail
POULTRY
Murgh Chandi Kalia
Chandan Murgh
Bhoot Jolokia Murgh
Dhon Pata Murghi
Khatta Anardana Murgh
Chinta Chiguru Murgh
Kozhi Thiyal
Chicken Temperade
Tharavu Curry
Puducherry Tamarind Duck
Bater Shikar Masala
MEATS
Saoji Mutton
Gongura Mamsam
Malvani Mutton
Patthar Ka Gosht
Gosht Vindaloo
Kheema Shalgam
Kashmiri Kabargah
Bharwan Raan
Paya Ka Salan
RICE
Tapeliya Dal Bhaat
Bisi Bel Bhaat
Chholiyawal Chawal
Raavan Bhaat
Goan Coconut Rice
Kokum Rice
Kanika Bhog
Pakhala Bhaat
Darjeeling Chutneywal Chawal
Machhli Alu Bukhara Biryani
Shirazi Pulao
Seviyan Gosht Biryani
BREADS
Bepadiya Rotli
Doli Ki Roti
Ghadichi Poli
Khoba Roti
Poee
Varanasi Poori
Balep Korkun
Rajasthani Bajr Ki Roti
Roomali Roti
Naan
Sheermal
Pesarattu
Sattu Paratha
Kori Roti
Rice Bhakri
Sanna
CHUTNEYS & MORE
Kolhapuri Chutney
Putnis
Kokum Amla Chutney
Anardana Aur Mirch Ki Chutney
Green Coconut Chutney
Red Coconut Chutney
Pudina Chutney
Bodh Gaya s Tomato Chutney
Tomato Khatta
Shakarkand Ki Chutney
Imli Ka Raita
Sandge
Aloo Achar
Bombil Pickle
DESSERTS & SWEETS
Khubani Ka Meetha & Anar Ka Gola
Chhena Poda
Khaja
Shakkarpareh
Daulat Ki Chaat
Anarsa
Pithagurir Payas
Haldi Patra Pitha
Til Kut
And Ka Halwa
The Team
Acknowledgements
Copyright Page

Introduction

Mother and motherland are superior to heaven
Vande Mataram, I bow to thee, Mother , is the famous line composed by the Bengali writer Bankim Chandra Chattopadhyay over a century ago. It is true that India s is a civilization built on the ideology of the motherland and her unconditional love.
My Mother India-my country, my soul, my inspiration for this book. It s a land of myriad cultural complexities, mythologies, traditions. A place where the past happily coexists with the present and a resolute vision for a promising future. There is an invisible thread of celebration that binds the fabrics of spirituality, tolerance and hospitality together. Every time a foreign dynasty came to rule over the subcontinent or in search of a new home, India welcomed them like a mother and embraced them with love. The Kushans, Mughals, Zoroastrians, Greeks, Tibetans and so many others found shelter under her wing and soon became an inseparable part of her magnificent persona, as did their culture and cuisines.
IT S A LAND OF MYRIAD CULTURAL COMPLEXITIES, MYTHOLOGIES, TRADITIONS. A PLACE WHERE THE PAST HAPPILY COEXISTS WITH THE PRESENT AND A RESOLUTE VISION FOR A PROMISING FUTURE
The country I left a decade ago has never really let go of me. It has never ceased to inspire me and has been integral to my pursuit of rediscovering its wonderful cuisines. Every city I went to taught me something new; every house I entered welcomed me with open arms and warm smiles; every kitchen I stepped into fed me its most revered delicacies with affection.
As I looked around me, I witnessed this amazing modernizing society against the backdrop of the oldest beliefs. Beliefs so ancient that the origins are lost, and so new that they are still germinating, steadily growing and providing new direction to the world. I saw the variety of food which has been part of its cuisine for so long, it has almost become a culture. That s when I felt I was truly home and I had the responsibility to share this diversity with you.
In my travels from the freezing, snow-clad Himalayas to the harsh heat of the Thar Desert, from the temples of sacred foods to the fishing nets of Kerala, I put together the fragments of my thoughts to revisit my land as I gathered its recipes. I lived every moment admiring the little wonders, from the timeless inspirations to the mix of myth and reality that we call India. All strengthening my belief that every grain and every dish has a memory of comfort, togetherness and celebration. In this book I have focused on traditional and unique recipes that recall that comfort and bring back those festive moments, and which have given me a broader view of the food here.
Indian cuisine is a general term for the wide variety of cooking styles in the country. In reality, India hosts a greater number of distinct regional cuisines than most continents. Indian food is almost always prepared with fresh ingredients along with delicate mixtures of fresh and dried spices, and the exact recipes often vary greatly from one household to the next. The use of fresh or dried mixes is the foundation of this cuisine, which is impossible to generalize. It is even more difficult to place all the foods made in India into separate compact compartments. In fact, the term Indian cuisine is a misnomer, since even traditional Indian dishes vary tremendously from region to region.
Wandering through the streets of India, I came across innumerable kitchens. Some were like symbols of the twenty-first century with modern amenities and sparkling platforms; some were traditional with not-so-sparkling cuddapah platforms and just enough space for a person to stand upright; and there were others that had no cooking platforms at all. The backyard was the kitchen, the soil the platform-a kitchen with no walls and no boundaries, from where the aromatic fumes rose straight into the sky.
Walking through these kitchens was a treat for the senses. In the kitchens of Bengal, my eyes followed the alta-coloured hands of a mother who made bright, squiggly jalebis at the speed of lightning. My ears perked up at the sizzle of the butter on the hot pavbhaji griddle in Maharashtra. My nose followed the hypnotic aroma of whole spices being roasted in a Punjabi kitchen. And every time I roll my tongue, I can taste the tamarind-infused rasam of south India. The touch of that soft, spongy dhokla of Gujarat still lingers on my fingers. And my heart I guess I left it somewhere behind in those kitchens
I learnt some of the greatest concepts of cooking and culture when I was hungry. As a student, I would often jump on to a train, without reservation, and land up in a new world of flavours. I was still young and bold and wasn t scared of anything; all I wanted to do was live my dream. Once I ended up in Siliguri and excitedly called up my brother Nishant from a PCO (public call office) saying that I was somewhere near Darjeeling and was absolutely loving the place. Knowing very well what I was up to, he simply said, Hope you enjoy the food, but make sure you save enough money for the return ticket!
I LEARNT SOME OF THE GREATEST CONCEPTS OF COOKING AND CULTURE WHEN I WAS HUNGRY
Another time, my friend Parminder Pal and I went on a bicycle ride from Mangalore to Goa. That was the first time I realized how diversified and deep-rooted the foundations of our cuisines really were. We ate and ate till we couldn t find anything new to eat and, of course, could afford nothing else except our return tickets. Sleeping in temples, riding on the roofs of buses, munching on every new flavour the street-side vendors had to offer-we did it all. And even though I could not speak most of the regional languages, I was welcomed everywhere I went. The local people showed me their favourite food spots; they welcomed me into their homes so that I could learn their grandmothers signature dishes. They even trusted me with their secret heirloom recipes.
SLEEPING IN TEMPLES, RIDING ON THE ROOFS OF BUSES, MUNCHING ON EVERY NEW FLAVOUR THE STREET-SIDE VENDORS HAD TO OFFER-WE DID IT ALL
As I travelled through the length and breadth of India writing this book I had a paradoxical experience. The more I travelled, the less I felt I knew about this country. I was on a journey, discovering new foods with old heritage and roots. Sometimes it was difficult for me to trace the roots and I realized that several dishes had their origins beyond borders. I awakened to the fact that the one thing that transcends all geographical, economic, cultural and linguistic boundaries is food. A country with so many dialects, cultures and religions is totally connected by food.
THE ONE THING THAT TRANSCENDS ALL GEOGRAPHICAL, ECONOMIC, CULTURAL AND LINGUISTIC BOUNDARIES IS FOOD. A COUNTRY WITH SO MANY DIALECTS, CULTURES AND RELIGIONS IS TOTALLY CONNECTED BY FOOD
Ultimately, I discovered myself well, just a part of myself; every time I envisioned the title of the book in my mind s eye, my heart missed a beat and I was conquered by love-love for My Great India.
So, the reason I wrote this book was to share the joys I experienced. If you are genuinely glad to be in the place you are visiting, it will show in your smile, and all the doors and kitchens will open for you. Language is of no consequence if you cannot appreciate and communicate with love. You will be surpr