Kumar - Home Style Indian Cooking In A Jiffy

HOME STYLE INDIAN COOKING IN A JIFFY By Prasenjeet Kumar Ver. 2.0 (corrects measurements by giving metric, imperial and American quantities) Copyright Prasenjeet Kumar 2014 All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner, except in the case of brief quotations embodied in critical articles or reviews. To reiterate, this book is licensed strictly for your personal use. If you would like to spread the good word about this book, which we hope you would, then please purchase an additional copy for each such recipient. If youre reading this book and did not purchase it, then we earnestly request you to consider purchasing your own copy.

We are grateful to you for recognizing and respecting the hard work that this author has put in for bringing out this book. For more information, you are welcome to address the author at ciaj@cookinginajiffy.com Your FREE Gift As a way of saying thanks for your purchase, Im offering a free e-book as a gift. Cooking home-made meals can do wonders for your health and well-being. But a lot of times hectic work schedule does not let couples create meals from scratch at home. I get a lot of questions from readers who are willing to cook at home but do not find the necessary time and energy to do so. In this PDF (which is a 22,000 word document), I share the tips and techniques that anyone can use to create a complete breakfast, lunch or dinner meal from scratch in less than 30 minutes.

You can download this free e-book by going here. Cookinginajiffy.com Photographs of ready-made dishes have been provided wherever possible. All photographs are taken by the author himself, in natural light, without using any inedible garnish or props, and of the dishes that were made right in his house. These are just meant to illustrate how exactly the dish would look like if you prepared them yourself. What People Say........ I have had some really encouraging feedback from my Facebook fans and e-mail subscribers when I shared some of the recipes of this book on my website cookinginajiffy.com.

Here are some of those comments: It is so nice to provide the Sequencing and Parallel Processing tips!! It is a very useful tip for the reader to follow!! Keep up the good work and I look forward to learn more from your website!! Thank you very much!! Naomi Leung I tried out the baked chicken alongwith the garlic bread and soup!!!! my family really enjoyed it!!! thank you so much...!!! Gitaa Sharrma Thanks so much! I am enjoying your recipes...they are quick to make (in a jiffy!) and easy too. The best thing is that they turn out so tasty! Keep it up! My compliments to you and your mom. Neena Singh The craft always lies in the simplicity of thingsyour recipes are like that... Surupa Chatterjee Acknowledgements This Book is, first of all, dedicated to all those visitors, fans and followers to my website cookinginajiffy.com as well as to my Facebook and Twitter pages. Im truly grateful for their really encouraging comments and constructive suggestions that have not only kept my morale high in some really frustrating times but have also resulted into the writing of this book. It has actually been quite a roller coaster ride since I launched my website in April 2013.

Since then, I have been able to bring out my first eBook How To Cook In A Jiffy: Even If You Have Never Boiled An Egg Before in September 2013. Its paperback edition was launched in October 2013. Touted as the easiest cookbook on earth, that book was meant for the complete newbie, who may actually have never boiled an egg before. It is time to go beyond and address the needs of those who want to now sample Home Style Indian cooking. Hence this second book in, what I hope would be, an everlasting How To Cook Everything In a Jiffy series of cookbooks. As usual, I have to dedicate this book to my dearest mom who is the original creator of all these recipes.

It is simply amazing how she despite being a working mother (she is actually a very senior Indian Administrative Service officer), finds time to not only cook but also experiment with food. Most fathers generally leave their wives to cook while they themselves watch television or go out to play golf. However, I have often seen my father helping my mother in the kitchen without any hesitation. The overall objective used to be to cook meals from scratch within 30 minutes, and it was amazing how often we succeeded in meeting this target. As always, the bonus was that cooking time came to be always celebrated, as family time, with lots of cutting, washing, steaming and frying going on side by side with such planning, co-ordination, and sequencing of operations that would put a Mission to Mars to shame! I, therefore, dedicate this book to my father too, who even now takes time off to advise me on what my book should focus on, and sometimes even gives editing suggestions. I finally dedicate this book to all my friends, relatives and acquaintances who have sampled my moms cooking either at my home or at my work place from my lunch-box and have pestered me to share those recipes.

I am especially grateful for their contribution to refining my thoughts on how many kinds of Home Style cooking there can be in a complex country like India.

L et me admit it. Indian cuisine was absolutely the last item on my list when I landed in London, in September 2005, to study Law in University College London (UCL). My first priority was SURVIVAL-to find food, of any kind, that could soothe somewhat my hunger pangs. So for months if it had to be plasicky sandwiches, soulless soups, indifferent salads and endless cups of coffee that I had to subsist on, my attitude was so be it. Then the rising expenses and reducing nutrition levels forced me to invest in some really basic pots and pans.

Only then could I very hesitatingly take the first, baby steps into the wonderlands of cooking. I had to begin at the very beginning, from how to boil (and peel) an egg, to make an egg sandwich, to saut vegetables, and finally to make a very filling but basic 3-course meal of chicken soup, breaded chicken and garlic toast. If you too are at that level of a complete newbie, you may like to consider starting from my first book How To Cook In A Jiffy: Even If You Have Never Boiled An Egg Before. Then I bumped in to Krishna. A year senior to me in St. Stephens College, Delhi, Krishna too was studying Law, but at the London School of Economics (LSE).

He would often be accompanied by Harpal, a Sikh student from Chandigarh, who was studying Economics at LSE. Both were staunch vegetarians which meant they couldnt, unlike me, survive just on soups and sandwiches. I had to appreciate their predicament because I too couldnt think of a college restaurant that could serve at least two different varieties of pure vegetarian sandwiches or soups. Not even the pizzas and ice-creams, I was educated, could be considered vegetarian as they contained cheese and gelatine that had animal origins. To add salt to injury, both Krishna and Harpal had never tasted such bland food in their lives. Back home, in India, they used to sometimes order western food that is, pasta, pizzas or sandwiches but these had never tasted as tasteless as they tasted in the UK.

Everything had less salt or perhaps no salt! The vegetables were served boiled, with no spices whatsoever. The desserts too were barely sweet. Krishnas Hall of Residence did serve, what they called Indian food once a week. But these were the typical British interpretations of popular Indian dishes like Chicken Korma, Chicken Tikka Masala or Beef Rogan Josh. Even if you were not a vegetarian, you could have difficulty finding anything Indian about these preparations. For strict vegetarians, of course, there was hardly anything except an occasional vegetable curry.