Khazana Of Indian Vegetarian Recipes by Sanjeev Kapoor
Book Description
One of the early books of the author,Khazana of Indian vegetarian recipes was a run away success.the T.V.show and the first few titles were responsible in building up the Brand Sanjeev Kapoor.There is no turning back..the book is complete for any vegetarin food lover.
What is Khazana of Indian Vegetarian Recipes about?
The description presents it as one of the early books of the author, Sanjeev Kapoor, and says it was a runaway success.
What does the description say about the author’s background?
It says the TV show and the first few titles built “the Brand Sanjeev Kapoor”.
Who is it for?
The description calls the book “complete for any vegetarian food lover”. That is the description’s wording.
This summary is based on the book description on the Amazon page.
Why are lentils and chickpeas so central to Indian vegetarian meals?
Dals and chickpea dishes are staples across India, and they are nutritionally sound. The Harvard Nutrition Source page on legumes calls legumes an inexpensive source of protein, vitamins, complex carbohydrates and fibre, and explains that a pulse is the edible seed of a legume plant.
Cook them thoroughly, as undercooked dried beans can cause stomach upset, and rinse tinned versions to reduce the added salt. Dried legumes keep for months in a cool, dry cupboard, so a well-stocked pantry makes dinner simple.
Spices contribute flavour without extra sodium, which suits people watching their salt intake. A television chef’s recipes are written for a particular kitchen, so adjust heat and salt to your own taste and ability. Fresh coriander or lemon juice lifts a plain dal.
Common ways to cook them include simmering dried lentils until soft, soaking chickpeas overnight before boiling, and finishing a dal with a quick pan of hot oil and spices. Serving legumes with rice or bread is a traditional pairing that gives a mix of plant proteins.
Related on this blog: Diet and Fitness: How Carbs, Fat and Protein Fit Together and Antioxidant Foods: Why Colorful Plants Beat Supplements
Book: Khazana Of Indian Vegetarian Recipes by Sanjeev Kapoor
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