Indian Foods Guide

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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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