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Books > History > Cookery > No Onion No Garlic (Recipes to Keep Life Simple)
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No Onion No Garlic (Recipes to Keep Life Simple)
Pages from the book
No Onion No Garlic (Recipes to Keep Life Simple)
Look Inside the Book
Description
Back of the Book

In the Indian way of classification, foods are grouped into three categories—sattvic (goodness/ equanimity), rajasic (passion/stimulants) and tamasic (ignorance/sedative). Onions and garlic—classified as rajasic and tamasic—are supposed to increase passion and ignorance. For those who subscribe to pure brahmana-style of cooking this is the book to possess. Easy to cook, with delectable recipes for every meal—be it breakfast, lunch, tea or dinner—No Onion No Garlic gives you fresh recipes as well as regular favourites with new permutations. Add this compilation to your collection of recipe books. Enjoy foods fit to offer a God.

About the Author

Master Chef Sanjeev Kapoor's No Onion No Garlic will, for once and for all, dispel the myth that to cook delicious food you need to use onions and garlic. Within the covers of this book you will find a wonderful collection of recipes which are cooked with a combination of herbs and spices that excude a lingering taste.

While we agree that onions and garlic do make certain dishes totally special, No Onion No Garlic will reinstate the truth that the two wonder bulbs are not the final word in gourmet cooking. Nature has given us myriad spices; herbs and condiments that add their own special flavour and help in making food extra special.

These splendid recipes can be enjoyed anytime, all the time and are meant for those who are on religious fasts. In fact the next time you host a grand dinner party at home, plan the menu around these scrumptious recipes and enjoy the accolades that will come your way. Go the No Onion No Garlic way and enjoy the pleasures of sattvic eating.

Sanjeev Kapoor, celebrity chef from India has many firsts to his name:

• His best-seller hooks reach an enthralling number of more than 150 titles (in English, Hindi, Marathi, Bengali, Assamese, Malayalam and Gujarati). His much awaited book for the international audience How to Cook Indian, published and printed in the US and later in the UK received an overwhelming response and positive press. It has been listed amongst the Summer Cookbooks of the Year.

• The Yellow Chilli Cookbook has been awarded as the Best International Cookbook in the 2012 International Book Awards and as Best Indian Cuisine Book and Best Chef Cookbook in the Gourmand World Cookbook Awards 2012. aah! Chocolate has been awarded the Gourmand Best Cookbook Photography in India at the Gourmand World Cookbooks Awards 2013.

• www.sanjeevkapoor.com attracts more than ten million page views per month and nearly 1.5 million fans follow him on Facebook. His website has more than 8,000 proven recipes. • Conferred the 'Best Chef of India' award by the Government of India.

• First chef across the world to start his own 24x7 food TV channel by the name of FoodFood.

• Represented India in 2012 in The World Association of Chefs' Societies (WAGS) at Daejon, South Korea and initiated the Indian ancient ways of Ayurvedic Cooking' to international chefs. Represented India as a food ambassador in Spain under the Spanish Government's Indian Future Leaders Programme (IELP).

• The most famous face from Indian subcontinent with continuous television presence on. International TV, he has prominently featured with Rachel Ray, Richard Quest and Rene Redzepi. Sanjeev Kapoor is also been hailed as the Rachel Ray of India.

• His restaurants `Sanjeev Kapoor's Khazana', 'The Yellow Chilli' 'Signature' and `Sura Vie' are buzz words for the best in the category in India and many countries.

• Sanjeev Kapoor's Khazana brand in Indian blended spices, ready-to-cook mixes, pickles and gourmet chutneys are creating waves in the US, Europe and Middle East besides India.

• Another brand of Sanjeev Kapoor, Wonderchef is enabling Indian women to empower themselves by starting their own business in selling world class kitchen gadgets.

He is living his dream of making Indian cuisine number one in the world and empowering Indian women through the power of cooking to become self-sufficient.

Contents

Beuerages and Soups  
Kesar Elaichi Lassi 6
Dahi Shorba 7
Aam ka Panna 8
Badam Milk 11
Chilled Watermelon and Yogurt Smoothie 12
Kokum Sherbet 13
Jeera Rasam 14
Palak ka Shorba 15
Tamatar ka Shorba 16
Bhuni Makai ka Shorba 17
Koolith Saar 18
Snacks and Starters  
Ajwain ke Pakode 21
Alu Uadi 22
Chutney Dosa 23
Matar Paneer Samosa 24
Aloo Tuk 25
Mixed Uegetable and Beet Cutlet 26
Farali Missal 27
Jain Pau Bhaji 28
Dal Pakwan 33
Main Course  
Corn Methi Masala 34
Aloo Qobhi Methi 35
Bhein Ratak 36
Qanthia Saag 37
Cabbage Foogath 38
Baingan, Shimla Mirch our Tamatar ki Sabzi 39
Aloo Dahiwale 40
Bhindi Amchur 45
Farali Bhaunagri Mirchi 46
Qurwale Shalgam 47
Kaju Dhingri 48
Punjabi Chole 49
Chana and Jackfruit Sukke 50
Kasoori Methi Paneer 51
Rajasthani 52
Bharwan Lauki 55
Methi Mangodi 56
Turai Sabzi 56
Rice and Breads  
Makai Parantha 57
Jalpari Biryani 58
Palak Methi Thepla 59
Rajasthani Pulao with Chana Dal 60
Adai 61
Spinach and Carrot Rice 62
Kachche Papite ke Paranthe 67
Matar Wadiwale Chawal 68
Aloo our Khumb Biryani 69
Mango Rice 70
Bhature 71
Masala Puri 72
Pindi Biryani 73
Accompaniments  
Amla and Green Chilli Pickle 74
Arhar Dal with Palak 77
Tomato Chutney with Dates 78
Qhiya Raita 79
Daalia Chutney 80
Pomegranate Raita Aam Pickle 81
Chickpea Salad 82
Panchratni Dal 83
Sindhi Kadhi 84
Fruit and Nut Salad 87
Qhughni 88
Dal Maharani 89
Kadipatta Chutney 90
Mithais  
Jigarthanda 92
Chana Dal Kheer 93
Churma Laddoo 94
Kesar Bhaat 97
Mishti Doi 98
Annexure 99
glossary 101
Measurements 103

 

Sample Pages






No Onion No Garlic (Recipes to Keep Life Simple)

Item Code:
NAO952
Cover:
Paperback
Edition:
2014
ISBN:
9788179917893
Language:
English
Size:
9.5 inch X 6.5 inch
Pages:
104 (Throughout Color Illustrations)
Other Details:
Weight of the Book: 260 gms
Price:
$25.00   Shipping Free
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Back of the Book

In the Indian way of classification, foods are grouped into three categories—sattvic (goodness/ equanimity), rajasic (passion/stimulants) and tamasic (ignorance/sedative). Onions and garlic—classified as rajasic and tamasic—are supposed to increase passion and ignorance. For those who subscribe to pure brahmana-style of cooking this is the book to possess. Easy to cook, with delectable recipes for every meal—be it breakfast, lunch, tea or dinner—No Onion No Garlic gives you fresh recipes as well as regular favourites with new permutations. Add this compilation to your collection of recipe books. Enjoy foods fit to offer a God.

About the Author

Master Chef Sanjeev Kapoor's No Onion No Garlic will, for once and for all, dispel the myth that to cook delicious food you need to use onions and garlic. Within the covers of this book you will find a wonderful collection of recipes which are cooked with a combination of herbs and spices that excude a lingering taste.

While we agree that onions and garlic do make certain dishes totally special, No Onion No Garlic will reinstate the truth that the two wonder bulbs are not the final word in gourmet cooking. Nature has given us myriad spices; herbs and condiments that add their own special flavour and help in making food extra special.

These splendid recipes can be enjoyed anytime, all the time and are meant for those who are on religious fasts. In fact the next time you host a grand dinner party at home, plan the menu around these scrumptious recipes and enjoy the accolades that will come your way. Go the No Onion No Garlic way and enjoy the pleasures of sattvic eating.

Sanjeev Kapoor, celebrity chef from India has many firsts to his name:

• His best-seller hooks reach an enthralling number of more than 150 titles (in English, Hindi, Marathi, Bengali, Assamese, Malayalam and Gujarati). His much awaited book for the international audience How to Cook Indian, published and printed in the US and later in the UK received an overwhelming response and positive press. It has been listed amongst the Summer Cookbooks of the Year.

• The Yellow Chilli Cookbook has been awarded as the Best International Cookbook in the 2012 International Book Awards and as Best Indian Cuisine Book and Best Chef Cookbook in the Gourmand World Cookbook Awards 2012. aah! Chocolate has been awarded the Gourmand Best Cookbook Photography in India at the Gourmand World Cookbooks Awards 2013.

• www.sanjeevkapoor.com attracts more than ten million page views per month and nearly 1.5 million fans follow him on Facebook. His website has more than 8,000 proven recipes. • Conferred the 'Best Chef of India' award by the Government of India.

• First chef across the world to start his own 24x7 food TV channel by the name of FoodFood.

• Represented India in 2012 in The World Association of Chefs' Societies (WAGS) at Daejon, South Korea and initiated the Indian ancient ways of Ayurvedic Cooking' to international chefs. Represented India as a food ambassador in Spain under the Spanish Government's Indian Future Leaders Programme (IELP).

• The most famous face from Indian subcontinent with continuous television presence on. International TV, he has prominently featured with Rachel Ray, Richard Quest and Rene Redzepi. Sanjeev Kapoor is also been hailed as the Rachel Ray of India.

• His restaurants `Sanjeev Kapoor's Khazana', 'The Yellow Chilli' 'Signature' and `Sura Vie' are buzz words for the best in the category in India and many countries.

• Sanjeev Kapoor's Khazana brand in Indian blended spices, ready-to-cook mixes, pickles and gourmet chutneys are creating waves in the US, Europe and Middle East besides India.

• Another brand of Sanjeev Kapoor, Wonderchef is enabling Indian women to empower themselves by starting their own business in selling world class kitchen gadgets.

He is living his dream of making Indian cuisine number one in the world and empowering Indian women through the power of cooking to become self-sufficient.

Contents

Beuerages and Soups  
Kesar Elaichi Lassi 6
Dahi Shorba 7
Aam ka Panna 8
Badam Milk 11
Chilled Watermelon and Yogurt Smoothie 12
Kokum Sherbet 13
Jeera Rasam 14
Palak ka Shorba 15
Tamatar ka Shorba 16
Bhuni Makai ka Shorba 17
Koolith Saar 18
Snacks and Starters  
Ajwain ke Pakode 21
Alu Uadi 22
Chutney Dosa 23
Matar Paneer Samosa 24
Aloo Tuk 25
Mixed Uegetable and Beet Cutlet 26
Farali Missal 27
Jain Pau Bhaji 28
Dal Pakwan 33
Main Course  
Corn Methi Masala 34
Aloo Qobhi Methi 35
Bhein Ratak 36
Qanthia Saag 37
Cabbage Foogath 38
Baingan, Shimla Mirch our Tamatar ki Sabzi 39
Aloo Dahiwale 40
Bhindi Amchur 45
Farali Bhaunagri Mirchi 46
Qurwale Shalgam 47
Kaju Dhingri 48
Punjabi Chole 49
Chana and Jackfruit Sukke 50
Kasoori Methi Paneer 51
Rajasthani 52
Bharwan Lauki 55
Methi Mangodi 56
Turai Sabzi 56
Rice and Breads  
Makai Parantha 57
Jalpari Biryani 58
Palak Methi Thepla 59
Rajasthani Pulao with Chana Dal 60
Adai 61
Spinach and Carrot Rice 62
Kachche Papite ke Paranthe 67
Matar Wadiwale Chawal 68
Aloo our Khumb Biryani 69
Mango Rice 70
Bhature 71
Masala Puri 72
Pindi Biryani 73
Accompaniments  
Amla and Green Chilli Pickle 74
Arhar Dal with Palak 77
Tomato Chutney with Dates 78
Qhiya Raita 79
Daalia Chutney 80
Pomegranate Raita Aam Pickle 81
Chickpea Salad 82
Panchratni Dal 83
Sindhi Kadhi 84
Fruit and Nut Salad 87
Qhughni 88
Dal Maharani 89
Kadipatta Chutney 90
Mithais  
Jigarthanda 92
Chana Dal Kheer 93
Churma Laddoo 94
Kesar Bhaat 97
Mishti Doi 98
Annexure 99
glossary 101
Measurements 103

 

Sample Pages






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