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How to cook authentic Indian food in microwave oven
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Saturday, 02 June, 2007, 08 : 00 AM [IST]
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Bosky Christopher, Mumbai
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ster Chef Sanjeev Kapoor has released four pocket-size recipe books - Microwave Desi Cooking, Khazana Chicken, Chinese Vegetarian Cooking and Chinese Non-Vegetarian Cooking (Popular Prakashan, Rs 89).
In Microwave Desi Cooking, Master Chef Sanjeev Kapoor marries tradition with technology and brings fun and freedom back into the kitchen. He once and for all dispels the myths about not being able to cook authentic Indian food in a microwave oven. "While the microwave oven has become a standard piece of kitchen equipment, its use has usually been limited to heating food. Myths abound about the dangers and limitations of microwave cooking. The most common ones are that Indian food cannot be cooked in a microwave oven," says Kapoor.
And you will see then an entire Indian meal from soup to dessert can be cooked in the microwave oven and in a fraction of the time normally taken! There are steaming shorbas, fragrant pulaos and biryanis, comforting dals and kadhis, chicken and fish in rich traditional gravies, a whole host of favourite vegetable dishes with all their natural flavours and goodness trapped in; and finally, a range of luscious, creamy desserts.
In Khazana Chicken, he has laid out a banquet of delicious Indian and international foods ranging from the everyday to the exotic, from heritage fare to the hot and happening. "One of the most versatile of all foods, chicken can be cooked in a variety of delicious ways. Tender grilled marinated chunks of chicken make for wonderful cocktail snacks, as do velvety seekh kebabs. Hearty chicken soups are celebrated the world over for their restorative properties, and chicken salads are a fixture on many a restaurant menu," he says.
This collection of delicious chicken recipes includes sumptuous Chandi Korma, fragrant Shahi Murgh Kofta Pulao, creamy Butter Chicken, tangy Kairi Murgh, elegant Chicken Satay, intriguing Khaas Seekh, aromatic Chicken Laksa and lip-smacking Tandoori Murgh Chaat. With Chinese Vegetarian Cooking, Kapoor launches a new series of cookbooks featuring popular international cuisines. The master chef says, "We have so adapted Chinese cuisine to suit our Indian palates, as to make it practically unrecognisable in the land of its origin, in the process creating a whole new cuisine which has gained popularity the world over as 'Indian Chinese.' This new book attempts to give you an experience of authentic Chinese cuisine from the many different regions of China, and include some of our popular Indian versions as well." This collection feasts on tangy Hot and Sour soup, crisp Crackling Spinach, sizzling Tofu, piquant Chilli Garlic noodles and creamy Almond pudding.
In Chinese Non-Vegetarian Cooking, Kapoor explores one of the most ancient cuisines of the world with tangy Talumein Soup, Crispy Sesame Chicken, enticing Claypot Drunken Prawns, aromatic Five-spice Rice and delicious Mango Wontons.
Kapoor has also recently introduced a wide range of blended masalas, pickles and ready-to-cook foods under the brand name Sanjeev Kapoor's Khazana.
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