Cooking her way through!

The book ‘Flavours of Indian Cooking’ published by SNAB Publishers won the best book on Asian Cooking Award at the Versailles (Paris) World Cookbook Fair.
The book also won the award for excellence in book publishing by FIP (Federation of Indian Publishers).

About the book

The true art of Indian cooking lies in the subtle use and variation of spices which make each dish exotic and an exciting new experience. Flavours of Indian Cooking has been created keeping in mind that the best Indian dishes are clever blend of exotic spices, delicate herbs and vegetables or meat. It has recipes which can be prepared with easily available ingredients and in a short time. All the recipes are explained and illustrated in a step by step manner and the food appetizingly. I have especially adapted the elaborate recipes so that the total cooking time is not too long and your interest in the particular recipe remains till it is completed.

Special Cookbooks

The book gives away the secrets of growing popularity of Indian

cuisine, the world over. Flavours of Indian Cooking is for all who would like to cooking Indian food with the real, authentic Indian flavour.Which perk up the flavour of Indian dishes

Indian Spice Blend

Garam Masala
Make ½ Cup

5-6 long sticks cinnamon(dalchini)

15-20 black cardamom pods(moti elaichi)

¾ tbps cloves(laung)

2 tbps black peppercorns(sabut kali mirch)

2 tbps cumin seeds(jeera)

½ flower of mace(javitri)

Method

Remove seeds of black cardamoms. Discard skin. Roast all ingredients together in a skillet for 2 minutes on low heat,stirring constantly, till fragrant. Remove from heat, Cool, Grind to fine powder in a clean coffee or spice grinder,store with a tight fitting.

Chat Masala

Makes ¾ cup
3 tbsp cumin seeds(jeera)

1 tbsp ground ginger (soanth)

2 tsp carom seeds (ajwain)

2 tsp raw mango powder(amchoor)

2 tsp ground,black salt(Kala Namak)

1 tsp salt

1 tsp ground black pepper

½ tsp ground nutmeg(jaiphal)

Method
Roast cumin seeds in a small non-stick skillet or a wok to a golden brown colour.Transfer toa bowl and set aside. Roast carom seeds over moderate heat for about 2 minutes ,till fragrant. Grind roasted cumin seeds and carom seeds .mix in remaing ingredients. Store in an air tight jar.

Delicious Zero Oil Cookbook

Cut down on calories, yet not on taste by omitting oil, butter or ghee altogether in your favourite dishes. Use skimmed or toned milk wherever milk is required. Even paneer and dahi used in the recipes should be prepared from toned or skimmed milk. The recipes in the book being delicious would be relished by all and would prove especially useful to heart patients as well as obese people.

Dinner Menus - From around the world

Here is help to plan an exciting dinner, very dirrerent from the routine. Choose a complete Italian, Thai, Mexican, Indian or an English dinner form the ready-to-use menus offered here. I have taken care to ensure that the menu is complete, balanced and time saving.

MUGHLAI - Non-Vegetarian Khaana

Mughlai cooking has occupied a very important place in every Indian household. Though it is a legacy of the Mughals, Mughlai cooking is a part of almost all Indian festivals and celebrations. Mughlai cuisine stands apart as the empress of the Indian range of cooking. Mughlai cooking lays stress on good ingredients, low flame and rich spices. Another important aspect of this type of cooking is that the spicing of the meat dishes brings out the flavour of the meat. Goat meat is generally used in most of the meat dishes though chicken is also used to prepare delicious curries & masalas. Chicken Biryani is a delicacy too. Mughlai cuisine is a combination of flavours and seasonings, the variety of flavours being created by roasting or grinding whole spices or combining spices, seasoning and fresh herbs, to create distinctive and delicious culinary delights!

Taste of PUNJAB

Punjabi Bhangra & folk music is top International chartbuster. The cuisine is catching up fast. It has become extremely popular in various parts of India. The exuberant and enterprising Punjabis have made their cuisine available and popular in various parts of the world as well. Punjab is a land of plenty, plenty foodgrains, plenty of vegetables - the ideal place to be in to enjoy culinary delights. Punjabis are robust and strong people and enjoy everything they do and they are good eaters. Their food is rich and extremely delicious. The recipes presented in this book include popular dishes of Punjab made by following easy step by step instructions. Satisfy your palate with the very popular Makki Di Roti te Sarson Da Saag or Sabat Maanh te Chawal. Round it off with Gur Te Badaam De Laddu or Jalebi Te Rabri. Enjoy the richly satisfying Lassi Malai Mar ke or relish the light appetizing Poodina Jeera Paani or Punjabi Kanji. Try out over 50 mouth watering recipes given in this book and serve Punjab on your dinning table through your kitchen.

LOW FAT Tasty Recipes

Can you improve your chances for a healthy life by eating? Yes you can; by making the right food choices. It has been proved by medical research that a high-fibre, low fat (only unsaturated fats) and a vegetarian diet goes a long way in maintaining a healthy lifestyle. The foods you eat provide more than nourishment and energy; the right diet can help you prevent and fight diseases. But does this mean that you have to eat bland and boiled food all the time? No way! Eat to live. Eat to improve your chances for a long and better life. Make the right food choices and cook it the right way. Cook curries by steaming the onion masala in a pressure cooker instead of the regular way of bhuno-ing (stir frying) it in oil till cooked. Almost oil free, yet delicious curries can now be cooked without a fuss! Choosing the right spice, adding the right amount of spice and also adding the spice at the right time while cooking, is all that matters. The book presents a host of mouth watering and festive recipes for all occasions and all cooked the right way for enjoying a healthier tomorrow!

Taste of KASHMIR - Jannate Zameen Ka Lajawaab Khaana Tasty Recipes

Kashmiri cuisine is a goldmine of gourmet cooking. The cuisine has a special flavour without having too much of onions, tomatoes and garlic. The special flavour is of fennel seeds (saunf) and dry ginger powder (sonth). The dishes are colourful being red, yellow and white. The red colour is attributed to the special Kashmiri chillies. The popular Kashmiri dishes are - Rista, Roghan Josh, Tabak Maaz, Daniwal Korma, Aab Gosh, Marchwangan Korma and Gushtaba. Kashmiri cooking is fast, simple, yet delicious. I hope you enjoy them thoroughly and while eating them can actually visualise the scenic beauty and exotic pleasures of Kashmir.

Favourite NON VEGETARIAN Dishes

Here are your favourite recipes for chicken, mutton and fish delicacies, prepared with easily available ingredients in a very simple manner. This is an ideal book for the busy woman, as it contains delicious non vegetarian recipes which can be prepared within a short notice. No more dinning out when your family wants to enjoy a scrumptious non vegetarian meal. All that Tandoori chicken requires is, some ginger, garlic, juice of a lemon and a little cream & yoghurt! If you want elaborate meals, there are rich Indian gravies which need 'bhunoing' the meat with some aromatic herbs and a little patience. Exotic Continental dishes like Chicken Maryland, a mouth watering dish is explained in a manner that makes the exotic sounding recipe very simple. You will find this book very handy, ready to satisfy that craving for your favourite non vegetarian foods.

Taste of GUJARAT - A feast of mouth-watering vegetarian recipes

Gujarati cuisine is a vegetarian gourmet's dream come true. It is a true vegetarian wonder with complete nutrition derived from vegetables prepared in innumerable variations and subtly flavoured with spices. The food like the Gujaratis themselves is simple, practical and down to earth. Gujarati cuisine is primarily vegetarian, the main reason being the influence of Jainism. For the taste of traditional Gujarati cuisine, one has to try the typical Gujarati thali that consists of one variety each of dal and kadhi, two to three vegetables and salad, savories, sweets, puris or phulka rotis, rice, chutneys, pickles and papads. Lunch in a Gujarati home is a feast everyday. Food is mildly flavoured and is pepped up with plenty of hot pickles and chutneys. The savouries or snacks like khaman dhokla or khandavi which are served with the thali are called "Farsan". Sweets are an inevitable part of a Gujarati menu. A Gujarati lunch is generally served with a glass of Chhaas (butter milk). The Gujaratis generally prefer a light dinner, which consists of theplas and pickles or kadhi and khichdi or handvo or bhakri and one vegetable with gravy. The cuisine in South Gujarat is spicy where green chillies add life to the food. They use more sugar in their cooking and as a result the cuisine has a sweet tangy flavour. In Gujarat during winter when green vegetables are available in plenty a delicious vegetable medley called 'Undhiya' is made using potatoes, brinjal, green beans and fenugreek leaf dumplings. This book contains favourite Gujarati recipes all of which have been tried and tested to perfection. Enjoy the 'Taste of Gujarat'!