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Simply Good


POPULAR AS the successful host of Zee TV's "Khana Khazana", Sanjeev Kapoor brings his inimitable style to cooking and cuisine, specially Indian. He applies his winning formula of tradition, common sense, passion and zest for life to his newly launched book "Simply Indian" at the Capital's Park hotel. With the zeal of a celebrity chef, Kapoor informs his audience in a witty and lively mix of English, Hindi and Punjabi blended with knowledge, wisdom and experience. His formula of food preparation explains each ingredient and food process in a practical manner, including details like how to make boiled onion paste and brown onion paste and what they are used for, besides serving suggestions and a list of cooking methods. The recipes have been categorised into different sections - Soups, Salads and Starters, Vegetables, Chicken, Mutton and Seafood, Rice and Breads, Accompaniments and finally Desserts. The "Simply Indian" cookbook presents an instruction manual for the kitchen, combining 91wide-ranging recipes from all over the country with a wealth of information that allows anyone to understand the do's and don'ts of Indian cooking. `What do I make today?' is the eternal question for which he provides the answers - "It is all about understanding ingredients and using them properly. But when you start experimenting with different and alternate ingredients, that is the beginning of new ideas and new recipes, like Gongura Chicken or Methi Corn Malai".

Tempering is important as permutations are endless; it could be cinnamon, peppercorns, saffron, green cardamom powder, chaat masala or even saunf and amchur that lends a special significance to the dish. But most cooks almost never experiment, they prefer to dish out tried and tested recipes. He urges his audience to try out new ideas to see the difference. Check out "Simply Indian's" Gulab e Gulkand, the new type of gulab jamun, stuffed with a mixture of pistachios and gulkand or the Lobia Rassedar served with fresh coconut scrapings. "Simply Indian" is presented in a lively manner guaranteed to put cooking in the reach of just about anyone. Sanjeev Kapoor's first book "Khazana of Indian Recipes", went on to become a best seller having sold over a hundred thousand copies. In "Simply Indian", he creates a cookbook for people who want a fresh take on preparing Indian food. For many of his fans Sanjeev Kapoor plus cooking means success in all probability. Simply Indian is published by Popular Prakashan and is priced at Rs.250.

SUMITRA SENAPATY

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