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Sanjeev Kapoors Kadai Cooking

 

Sanjeev Kapoors Kadai Cooking
  
In this new cookbook, Chef Kapoor introduces you to the joys of Kadai Cooking, celebrating the humble cooking utensil which has leant its name to a popular style of cooking. Try out the spicy Prawn Bhuna, fragrant Khada Masala Chicken, Chatpatta Chiwda, delectable Dal Be Aab and Achari Gobhi., hearty Gosht Gulbarga and lip-smacking Makai Palak Pulao. Round off the meal with a sizzling Moong Dal or Saeb Ka Halwa.

Indulge in some kadai capers and taste the difference!

The Kadai is a versatile piece of kitchen equipment which is found in every Indian home. Used for deep-frying, stir-frying, steaming or cooking foods with minimum water and oil, no kitchen would be complete without a well-used kadai.

While most of the recipes included in this book are from North India, where kadai -cooking is a fine art, recipes from across our culinary diverse country, where the kadai also has a special place have also been included. However, recipes for deep-frying have not been included as, for the purposes of this book, kadai-cooking implies cooking with minimum liquid and fat. There are recipes in here for every course in a meal from spicy snacks and starters through vegetarian and non-vegetarian main courses to desserts. As usual, every recipe has been tried and tested to perfection and serves four persons.

 

 

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