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Books > History > Marwari Vegetarian Cooking by Sanjeev Kapoor
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Marwari Vegetarian Cooking by Sanjeev Kapoor
Marwari Vegetarian Cooking by Sanjeev Kapoor
Description
Back of the Book

Tales of Rajput valour, the business acumen of the Marwari, the romance of the desert and the trappings of royalty-Rajasthan has a mystique that is enduring, Now Master Chef Sanjeev Kapoor brings the allure and aroma of traditional desert cousine into your home with his new book.

Marwari VBegetarian Cooking introduces youto delicacies such as Ker Sangri, Guar ki Sabzi, Bharwaan Gatte, Mangodi ki Sabzi, Jodhpuri Vegetable Pulao, Besan cheela Raita and the famous Das Bati and Churmal! There are Mouth-watering snacks like Mirchi Bhajiya, Palak Papdi Chaat and Dal Samosa and absolutely heavenly sweets that include melt-in-the mouth Malpua and Mawa Gujiya.

Experience the never-before tastes and flavors of authenticMarwari cuisine with chef Kapoor!

About The Book

Marwari Vegetarian Cooking brings you the authentic taste of Marwari cuisine, straight from the heart of Rajasthani ! Sanjeev Kapoor introduces you to the delights of Marwar’s simple, earthy flavours with traditional dishes like Aloo ke Sooley, Khaari Puri, Peanut Chaat, Katori Chaat, Ker Sangri, Chole Dhania Masala, Lauki Raita, Dal Khilma and Rajasthani Kadhi. Enjoy the sunptuousness of Rajasthani Motiyan Pulao and fragrance and the fragrance of ghee in the Dal Bati and Churma for dessert, tuck into sinful Malpua and Mawa Gujiya…

Join Chef Kapoor on a culinary Journey of lifetime…

About the Author

Sanjeev Kapoor, the most celebrated face of Indian cuisine today, chef extraordinaire, TV show Host, Author of Best-selling cookbooks, restaurant consultant, co-owner of TV channel and winner of several culinary awards is living his dream of making Indian cuisine the number one cuisine in the world and empowering. Indian women through the power of cooking to become self-sufficient.

His best-selling books reach an enthralling number of more than 140 titles (in English, Hindi, Marathi and Gujarati) with Cooking with Love and Mithai hitting the stands lately.

His 24 x 7 TV Channel ‘Food Food’ that was launched on January 24, 2011 is the first of its kind in South East Asia. It has been received and appreciated both by people and professionals.

He owns a popular brand of pickles, masalas, prinklers and ready-to-eat mixes. Sanjeev Kapoor’s Khazana. The Yellow chilli, the Yellow Chilli Express, Khazana, Grains of salt and Hot Rocks are renowned Sanjeev Kapoor national and International restaurant chains.

Introduction

This book is the result of may research into the lesser-known cuisines of India. Rajasthan is a state that is steeped in culture and tradition. There are may regions in the state but the one appeals foremost to the chef in me is Marwar. The Marwaris, who belong to the merchant community, are vegetarians. The warriors or Rajputs, are meat-eaters. The Rajputs relish dishes made from chicken and Lamb. In the past, they also ate the spoils of their hunting or shikaar, which included the meat of animals and birds like the wild boar, deer, Peacock, quail, duck, Pheasant, rabbit and even camel!

The vegetarian food again comes in two varieties- the food that includes various spices and herbs and the food of the Marwari Jains that is prepared without onions garlic or for that matter, any vegetable that grows under the soil, except for ginger and groundnuts.

I was first introduced to Marwari cuisine in my student’s days when I visited this royal state during vacations. Each day of our stay there, we got to taste a variety of dishes, which made me realize that there is more to Marwari cuisine than the famous dal bati, served soaked in oodles of pure ghee, and Churma.

Marwari vegetarian cooking has its own unique flavor. The simplest and the most basic of ingredients go in to the preparation of most of the dishes. The harsh climate and the non-availability of a lot of ingredients have shaped the traditional cuisine. Scarcity of water meant using milk, buttermilk and ghee in cooking. Non-availability of vegetables like tomatoes led to the use of dried mango power and yogurt to lend sourness to a dish. Gram flour is a major ingredient in delicacies like Kadhi, gatee ki sabji, pakodi and a liberal dose of asafetida combats its flatulent effect. Powdered lentils are used to make mangodi and papad; whereas corn and bajra are used in dishes like khichdi and roti . Various chutneys made from locally-available spices like turmeric, coriander, mind and garlic also form a part of their menu.

My purpose in writing this book is to give Marwari vegetarian food the recognition and celebration that it deserves. You will find here a delicious variety of recipes ranging from Bharwaan Gatte, Arbi ka Khatta Shaak, Chane Jaisalmer Ke and Dahiwale Amrud to ker Sangri, Papad Rolls, Mooli Bajra Roti, Lapsi and Malpua.

All the recipes are meant to serve four people keeping in mind that there are other complementary dishes in the meal.

Contents

Snacks and Starters(8-27)
Aloo Ke Sooley8
Dal Pakode10
Corn Pakore12
Moong Dal Cheela13
Kachche Kele Aur Matar Ke Cutlet14
Kaji Bada15
Katori Chaat16
Khaari Puri18
Mirchi Bhajiya20
Mirchi Bhajiya22
Palak Papdi Chaat24
Dahi Ke Kabab25
Peanut Chaat26
Paneer-Stuffed Papd Rolls27
Main Course(30-56)
Aloo ka Rassawala Shaak30
safed Aloo32
Arbi Ka Khatta Shaak33
Bharwaan Gatte34
Kesariya Baingan36
Mawa Kaju Matar37
Chane Jaisalmer Ke38
Chole Dhania Masala40
Dahi Papad Ki Sabzi42
Dahiwale Amrud44
Gwar Ki Sabzi46
Ker Sangri48
Mangodi Ki Sabzi50
Masaledar Bhindi52
Masaledar Karele54
Mooli Saag56
Panchmel Dal60
Dal Khilma62
Rajasthani Bati64
Rajasthani Kadi65
Jodhpuri Vegetable Pulao66
Khasta Kachori68
Tikadia70
Moong Dal Puri72
Besan Ki Masala Roti74
Mooli Bajra Roti75
Bikaneri Dal Paranthe76
Besan Cheela Raita78
Lauki Raita80
Rajasthani Motiyan Pulao81
Gor Keri82
Keri Ki Launjee84
Tamatar Ki Chatney86
Teekha Nimbu Achaar88
Desserts(90-102)
Aamras With Kesar/td>92
Lapsi94
Aloo Ka Halwa95
Malpua96
Mawa Gujiya98
Churma100
Gond Ke Laddoo102
Glossary103

Marwari Vegetarian Cooking by Sanjeev Kapoor

Item Code:
NAF266
Cover:
Hardcover
Edition:
2012
ISBN:
9788179913994
Language:
English
Size:
10.0 inch x 7.0 inch
Pages:
108 (Throughout Color Illustrations)
Other Details:
Weight of the Books: 490 gms
Price:
$25.00   Shipping Free
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Back of the Book

Tales of Rajput valour, the business acumen of the Marwari, the romance of the desert and the trappings of royalty-Rajasthan has a mystique that is enduring, Now Master Chef Sanjeev Kapoor brings the allure and aroma of traditional desert cousine into your home with his new book.

Marwari VBegetarian Cooking introduces youto delicacies such as Ker Sangri, Guar ki Sabzi, Bharwaan Gatte, Mangodi ki Sabzi, Jodhpuri Vegetable Pulao, Besan cheela Raita and the famous Das Bati and Churmal! There are Mouth-watering snacks like Mirchi Bhajiya, Palak Papdi Chaat and Dal Samosa and absolutely heavenly sweets that include melt-in-the mouth Malpua and Mawa Gujiya.

Experience the never-before tastes and flavors of authenticMarwari cuisine with chef Kapoor!

About The Book

Marwari Vegetarian Cooking brings you the authentic taste of Marwari cuisine, straight from the heart of Rajasthani ! Sanjeev Kapoor introduces you to the delights of Marwar’s simple, earthy flavours with traditional dishes like Aloo ke Sooley, Khaari Puri, Peanut Chaat, Katori Chaat, Ker Sangri, Chole Dhania Masala, Lauki Raita, Dal Khilma and Rajasthani Kadhi. Enjoy the sunptuousness of Rajasthani Motiyan Pulao and fragrance and the fragrance of ghee in the Dal Bati and Churma for dessert, tuck into sinful Malpua and Mawa Gujiya…

Join Chef Kapoor on a culinary Journey of lifetime…

About the Author

Sanjeev Kapoor, the most celebrated face of Indian cuisine today, chef extraordinaire, TV show Host, Author of Best-selling cookbooks, restaurant consultant, co-owner of TV channel and winner of several culinary awards is living his dream of making Indian cuisine the number one cuisine in the world and empowering. Indian women through the power of cooking to become self-sufficient.

His best-selling books reach an enthralling number of more than 140 titles (in English, Hindi, Marathi and Gujarati) with Cooking with Love and Mithai hitting the stands lately.

His 24 x 7 TV Channel ‘Food Food’ that was launched on January 24, 2011 is the first of its kind in South East Asia. It has been received and appreciated both by people and professionals.

He owns a popular brand of pickles, masalas, prinklers and ready-to-eat mixes. Sanjeev Kapoor’s Khazana. The Yellow chilli, the Yellow Chilli Express, Khazana, Grains of salt and Hot Rocks are renowned Sanjeev Kapoor national and International restaurant chains.

Introduction

This book is the result of may research into the lesser-known cuisines of India. Rajasthan is a state that is steeped in culture and tradition. There are may regions in the state but the one appeals foremost to the chef in me is Marwar. The Marwaris, who belong to the merchant community, are vegetarians. The warriors or Rajputs, are meat-eaters. The Rajputs relish dishes made from chicken and Lamb. In the past, they also ate the spoils of their hunting or shikaar, which included the meat of animals and birds like the wild boar, deer, Peacock, quail, duck, Pheasant, rabbit and even camel!

The vegetarian food again comes in two varieties- the food that includes various spices and herbs and the food of the Marwari Jains that is prepared without onions garlic or for that matter, any vegetable that grows under the soil, except for ginger and groundnuts.

I was first introduced to Marwari cuisine in my student’s days when I visited this royal state during vacations. Each day of our stay there, we got to taste a variety of dishes, which made me realize that there is more to Marwari cuisine than the famous dal bati, served soaked in oodles of pure ghee, and Churma.

Marwari vegetarian cooking has its own unique flavor. The simplest and the most basic of ingredients go in to the preparation of most of the dishes. The harsh climate and the non-availability of a lot of ingredients have shaped the traditional cuisine. Scarcity of water meant using milk, buttermilk and ghee in cooking. Non-availability of vegetables like tomatoes led to the use of dried mango power and yogurt to lend sourness to a dish. Gram flour is a major ingredient in delicacies like Kadhi, gatee ki sabji, pakodi and a liberal dose of asafetida combats its flatulent effect. Powdered lentils are used to make mangodi and papad; whereas corn and bajra are used in dishes like khichdi and roti . Various chutneys made from locally-available spices like turmeric, coriander, mind and garlic also form a part of their menu.

My purpose in writing this book is to give Marwari vegetarian food the recognition and celebration that it deserves. You will find here a delicious variety of recipes ranging from Bharwaan Gatte, Arbi ka Khatta Shaak, Chane Jaisalmer Ke and Dahiwale Amrud to ker Sangri, Papad Rolls, Mooli Bajra Roti, Lapsi and Malpua.

All the recipes are meant to serve four people keeping in mind that there are other complementary dishes in the meal.

Contents

Snacks and Starters(8-27)
Aloo Ke Sooley8
Dal Pakode10
Corn Pakore12
Moong Dal Cheela13
Kachche Kele Aur Matar Ke Cutlet14
Kaji Bada15
Katori Chaat16
Khaari Puri18
Mirchi Bhajiya20
Mirchi Bhajiya22
Palak Papdi Chaat24
Dahi Ke Kabab25
Peanut Chaat26
Paneer-Stuffed Papd Rolls27
Main Course(30-56)
Aloo ka Rassawala Shaak30
safed Aloo32
Arbi Ka Khatta Shaak33
Bharwaan Gatte34
Kesariya Baingan36
Mawa Kaju Matar37
Chane Jaisalmer Ke38
Chole Dhania Masala40
Dahi Papad Ki Sabzi42
Dahiwale Amrud44
Gwar Ki Sabzi46
Ker Sangri48
Mangodi Ki Sabzi50
Masaledar Bhindi52
Masaledar Karele54
Mooli Saag56
Panchmel Dal60
Dal Khilma62
Rajasthani Bati64
Rajasthani Kadi65
Jodhpuri Vegetable Pulao66
Khasta Kachori68
Tikadia70
Moong Dal Puri72
Besan Ki Masala Roti74
Mooli Bajra Roti75
Bikaneri Dal Paranthe76
Besan Cheela Raita78
Lauki Raita80
Rajasthani Motiyan Pulao81
Gor Keri82
Keri Ki Launjee84
Tamatar Ki Chatney86
Teekha Nimbu Achaar88
Desserts(90-102)
Aamras With Kesar/td>92
Lapsi94
Aloo Ka Halwa95
Malpua96
Mawa Gujiya98
Churma100
Gond Ke Laddoo102
Glossary103
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