Home Style Indian Cooking In A Jiffy: How To Cook Everything In A Jiffy, #6
()
About this ebook
Home Style Indian Cooking Demystified
#1 Best Seller in Indian and Professional Cooking
With an amazing compilation of over 100 delectable Indian dishes, many of which you can't get in any Indian restaurant for love or for money, this is unlike any other Indian Cook book.
˃˃˃ What this book focuses on is
What Indians eat every day in their homes.
It then in a step-by-step manner makes this mysterious, never disclosed, "Home Style" Indian cooking accessible to anyone with a rudimentary knowledge of cooking and a stomach for adventure.
˃˃˃ Prasenjeet Kumar, the corporate lawyer turned gourmand, explores
The contours of what sets Indian "Home Style" food so apart from restaurant food.
In his uniquely semi-autobiographical style, he starts with his quest for Indian food in London, wonders why his European friends don't have such a "strange" debate between "Home Style" and "Restaurant" food, and learns that the whole style of restaurant cooking in India is diametrically opposed to what is practiced in Indian homes with respect to the same dish.
˃˃˃ You may like this book if:
* You are an Indian pining for a taste of your home food anywhere in the world, including India.
** You are an Indian, reasonably adept in your own regional cuisine, for example, South Indian cuisine, but want to learn about the "Home Style" culinary traditions of the Eastern and Northern India as well.
*** You are NOT an Indian but you love Indian cuisine and have wondered if someone could guide you through the maze of spices that Indians use, and help you tame down the oil and chilli levels of many of their dishes.
Read more from Prasenjeet Kumar
How To Cook Everything In A Jiffy The Forbidden Truth Trilogy Boxset Rating: 0 out of 5 stars0 ratings
Related to Home Style Indian Cooking In A Jiffy
Titles in the series (12)
The Ultimate Guide to Cooking Fish the Indian Way: How To Cook Everything In A Jiffy, #3 Rating: 0 out of 5 stars0 ratingsHow to Create a Complete Meal in a Jiffy: How To Cook Everything In A Jiffy, #1 Rating: 0 out of 5 stars0 ratingsThe Ultimate Guide to Cooking Rice the Indian Way: How To Cook Everything In A Jiffy, #2 Rating: 3 out of 5 stars3/5The Ultimate Guide to Cooking Lentils the Indian Way: How To Cook Everything In A Jiffy, #5 Rating: 0 out of 5 stars0 ratingsHow to Cook In A Jiffy Even If You Have Never Boiled An Egg Before: How To Cook Everything In A Jiffy, #4 Rating: 0 out of 5 stars0 ratingsHome Style Indian Cooking In A Jiffy: How To Cook Everything In A Jiffy, #6 Rating: 0 out of 5 stars0 ratingsHealthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook: How To Cook Everything In A Jiffy, #7 Rating: 0 out of 5 stars0 ratingsThe Ultimate Guide to Cooking Chicken the Indian Way: How To Cook Everything In A Jiffy, #8 Rating: 0 out of 5 stars0 ratingsThe Ultimate Guide to Cooking Vegetables the Indian Way: How To Cook Everything In A Jiffy, #9 Rating: 0 out of 5 stars0 ratingsThe Ultimate Guide to Cooking Desserts the Indian Way: How To Cook Everything In A Jiffy, #10 Rating: 5 out of 5 stars5/5The Ultimate Indian Instant Pot Cookbook: How To Cook Everything In A Jiffy, #11 Rating: 0 out of 5 stars0 ratingsThe Ultimate Guide to Preparing Snacks the Indian Way: How To Cook Everything In A Jiffy, #12 Rating: 0 out of 5 stars0 ratings
Related ebooks
30 Days of Daal: Simple, Healthy Daal Recipes from India Rating: 4 out of 5 stars4/5Chai Street: Indian Street Food Recipes for Vegans and Vegetarians Rating: 5 out of 5 stars5/5Everyday Indian: Slow Cooker with Curry and Indian Spices Rating: 5 out of 5 stars5/5The Ultimate Guide to Preparing Snacks the Indian Way: How To Cook Everything In A Jiffy, #12 Rating: 0 out of 5 stars0 ratingsMasala: Indian Cooking for Modern Living Rating: 5 out of 5 stars5/5The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo Rating: 0 out of 5 stars0 ratingsFlavors of India for Tasty Palates Rating: 0 out of 5 stars0 ratingsMiss Masala Rating: 4 out of 5 stars4/5Cooking Like Mummyji: Real Indian Food from the Family Home Rating: 4 out of 5 stars4/55 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices Rating: 4 out of 5 stars4/5Indian for Everyone: The Home Cook's Guide to Traditional Favorites Rating: 4 out of 5 stars4/5Healthy Indian Recipes- Ultimate Cooking Guide: Healthy Approach to Indian Cooking Rating: 0 out of 5 stars0 ratingsCook to Jhoom! Rating: 4 out of 5 stars4/5Rice Bowl: Vegetarian Rice Recipes from India and the World Rating: 5 out of 5 stars5/5The Ultimate Guide to Cooking Rice the Indian Way: How To Cook Everything In A Jiffy, #2 Rating: 3 out of 5 stars3/5Healthy Gourmet Indian Cooking Rating: 0 out of 5 stars0 ratingsEntice With Spice: Easy Indian Recipes for Busy People Rating: 5 out of 5 stars5/5Indian Cooking Traditions Rating: 0 out of 5 stars0 ratingsPainless Indian Recipes For Lazy People: 50 Simple Indian Cookbook Recipes Even Your Lazy Ass Can Make Rating: 0 out of 5 stars0 ratingsSpice At Home Rating: 0 out of 5 stars0 ratingsVegetarian Flavors with Alamelu: Wholesome, Indian Inspired, Plant-Based Recipes Rating: 0 out of 5 stars0 ratingsAsma's Indian Kitchen: Home-cooked food brought to you by Darjeeling Express Rating: 4 out of 5 stars4/5How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen Rating: 4 out of 5 stars4/5Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes Rating: 3 out of 5 stars3/5Anglo-Indian Cuisine – a Legacy of Flavours from the Past: Authentic Anglo-Indian Recipes Rating: 0 out of 5 stars0 ratingsAt Home With Indian Cookery: Over Fifty Authentic Tried and Tested Family Recipes Rating: 0 out of 5 stars0 ratingsThe Ultimate Indian Instant Pot Cookbook: How To Cook Everything In A Jiffy, #11 Rating: 0 out of 5 stars0 ratingsMother's Recipes: A Manual for Indian Daughters Rating: 1 out of 5 stars1/5The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes Rating: 4 out of 5 stars4/5
Quick & Easy Cooking For You
Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home Rating: 4 out of 5 stars4/5The "I Don't Want to Cook" Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less: A Cookbook Rating: 4 out of 5 stars4/55 Ingredients: Quick & Easy Food Rating: 4 out of 5 stars4/5Taste of Home Meal Planning: The 500+ Recipes, Secrets & Tips that Busy Meal Planners Rely on Most Rating: 4 out of 5 stars4/5What to Cook When You Don't Feel Like Cooking Rating: 0 out of 5 stars0 ratingsThe DIRTY, LAZY, KETO Cookbook: Bend the Rules to Lose the Weight! Rating: 4 out of 5 stars4/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5The DIRTY, LAZY, KETO 5-Ingredient Cookbook: 100 Easy-Peasy Recipes Low in Carbs, Big on Flavor Rating: 5 out of 5 stars5/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5The Unofficial TikTok Cookbook: 75 Internet-Breaking Recipes for Snacks, Drinks, Treats, and More! Rating: 4 out of 5 stars4/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/55 Ingredients or Less Slow Cooker Cookbook Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Ultimate Cooking for One Cookbook: 175 Super Easy Recipes Made Just for You Rating: 4 out of 5 stars4/5Paleo Power Bowls: 100 Easy, Nutrient-Dense, Anti-Inflammatory Meals Rating: 4 out of 5 stars4/5Meal Prep for Weight Loss Rating: 4 out of 5 stars4/5The Make-Ahead Cookbook: Cook For a Day, Eat For a Week Rating: 4 out of 5 stars4/5Weight Watchers Cook it Fast: 250 Recipes in 15, 20, 30 Minutes Rating: 4 out of 5 stars4/5Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo Rating: 5 out of 5 stars5/5The DIRTY, LAZY, KETO Dirt Cheap Cookbook: 100 Easy Recipes to Save Money & Time! Rating: 4 out of 5 stars4/5Air Fryer Cookbook for beginners: Extremely Easy Recipes to Fry, Grill, Roast and Bake, with Your Air Fryer Rating: 5 out of 5 stars5/5The College Cookbook: 100+ Fast, Fresh, Easy & Cheap Recipes Rating: 4 out of 5 stars4/5Instant Pot: Top 1001 Instant Pot Recipes For You Rating: 4 out of 5 stars4/5The DIRTY, LAZY, KETO No Time to Cook Cookbook: 100 Easy Recipes Ready in under 30 Minutes Rating: 5 out of 5 stars5/5
Reviews for Home Style Indian Cooking In A Jiffy
0 ratings0 reviews
Book preview
Home Style Indian Cooking In A Jiffy - Prasenjeet Kumar
I: Looking For Indian Cuisine in London
Let 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 sauté 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. Stephen’s 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 couldn’t, unlike me, survive just on soups and sandwiches. I had to appreciate their predicament because I too couldn’t 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.
Krishna’s 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
. This was made by sprinkling some kind of an Indian curry powder
on boiled veggies, just as you sprinkle Parmesan cheese on pasta. This was certainly nothing great to write home about.
The undeniable fact was that, despite putting on a brave front, we were all missing our Home style
Indian food terribly. Eventually we gathered some courage to venture out looking for ‘Indian restaurants. These, as we soon discovered, were run mostly by immigrants not necessarily from India, but from Bangladesh, Nepal, Sri Lanka, Pakistan, in fact anywhere from the Indian subcontinent. Some of these ramshackle joints, however, did promise that their food will
remind Indians of their home in India".
One day, in Central London, we entered one such restaurant for lunch. The place was run by a very surly Indian (or perhaps he was a Pakistani), who asked us quite coldly what he could do for us. When we asked to look at the Menu card, we were very reluctantly handed over a much used laminated sheet of paper. One quick glance and we knew why the owner was so unenthusiastic about welcoming us Indians. Every dish cost between 20-25 pounds. Even the drinks were more than 5 pounds each. Back home, in India, even 5-star hotels won’t dare ask for such prices and this joint was as far from a 5-star property as a London Black Cab would be from a Mercedes.
Why are Indian dishes so expensive here?
Harpal finally gathered some courage to ask in Hindi.
"Look Man, I don’t think the dishes are expensive from British standards. Please also remember that I’ve to import the masalas and other ingredients from India and that does push up the prices of Indian dishes in the UK", the guy replied, quite in a take-it- or- leave- it attitude.
We exchanged some furtive glances and decided to go ahead with an order for a plate of Mutton Tikka (barbequed lamb) for me, and Paneer-Mattar (cottage cheese and peas curry) and rice for Krishna and Harpal. The total bill came to about 50 pounds! When the dishes arrived at our table in about half an hour, I was horrified to see that the Mutton Tikka was almost pink in colour. The meat pieces were also improperly roasted; some looked raw and some looked burnt. To camouflage the dish and to make it supposedly look more attractive to the eye, the cook had put some artificial pink colour!
The Paneer-Mattar looked slightly better except that it was very oily. The food was different from what we were getting in our Halls of Residence but was barely satisfactory. The Paneer-Mattar also did not taste very fresh to Krishna.
"When was this Paneer-Mattar prepared?" inquired Krishna.
Three days ago
replied the guy, without batting an eyelid.
Shocked, and poorer by 50 Pounds, we vowed never to venture out looking for Indian food in the UK ever again.
Months passed by and we were all becoming more and more home sick and miserable. Krishna specially was terribly missing his Home Style
Indian food, the smell of the freshly prepared Sambhar (split pigeon pea lentils cooked in a south Indian style) served with hot fluffy rice and a vegetable dish.
One day, Harpal’s cousin Prakash, who was a manager in a hotel in Inverness, Scotland, met us in London and took us out to Wagamama. Over some really great fusion cuisine, Prakash heard of our misadventures and admitted that he too had similar experiences. The sensible way out, he told us, was to buy ready-made packaged products from Indian stores located in Central London.
Reinvigorated with this tip, we would now regularly buy packaged products like Paneer-Mattar, Butter chicken and even Parathas (fried Indian unleavened breads). Even though these satiated somewhat our need for Indian food, they could never even come close to fulfilling our desire to have our own Indian Home Style
food.
Back to Table of Contents
II: Finding Home Style
Food in India
Came November 2009 and armed with my LLB (Honours) degree and LPC diploma, I was back in India. I had found work as a corporate lawyer with one of the top most Indian law firms. Its swanky office in Central Delhi was close to all the popular restaurants, eating joints as well as the fast food chains of the world.
So food was never a problem. You could have a Pizza from Domino’s one day and Saag-meat (lamb cooked in pureed spinach) with Naan from Kake Di Hatti the next. The Chinese joints too were just a stone throw away. Some restaurants even offered a rather sumptuous buffet spread for lunch. This was quite a lifesaver on days when you had missed your breakfast and were really hungry.
Then my parents got posted to Delhi and once again I had access to good and wholesome Home Food
. My office had a dining area equipped with not only some tables and chairs but also a fridge and microwave. So I could now carry a lunch box from home, put it in the fridge the moment I reached office and heat it up in the microwave for lunch during the lunch break.
I noticed that many of my colleagues, who were still living by themselves in rented accommodation, were not following my example
. A senior colleague was continuing to order food either from the office cafeteria or from the Indian fast food joints nearby. The quality of the food used to vary vastly. Some days the food was fresh and the other days not so. Some of us thought that he was just trying to show off, that while he could afford to order food from outside, we lesser mortals couldn’t.
That was, of course, very insensitive of us. Once when we were going out for a very important meeting, my senior colleague complained of terrible stomach cramps and bloating. He thought that this was probably because the food, which he had ordered from one of his preferred
joints the previous day, didn’t agree with him. I was sympathetic but some of my junior team members thought he was fibbing to avoid working late that day.
A visit to the doctor, and a few tests that followed, established that my friend was not lying. The culprit, we learnt, was the over fried cooking oil that his favourite food joint was using. We were educated that if any cooking oil is re-heated several times, for example, for frying dishes like Pooris (Indian puffed up bread), or pakodas (Indian chickpea flour fritters), it breaks down into many harmful fatty acids that can affect sensitive digestive systems adversely.
Then why don’t you carry food from home?
I asked quite concerned.
My friend explained that this was because he did not know any cooking.
But don’t you have a domestic help?
I persisted.
Oh yes, I do have a part-time maid but she being from the South can’t cook the food that I want. May be, when I go to my hometown in Jharkhand next, I will get a help from there who can make my
Home Style food
. My friend explained patiently.
Another colleague was similarly living all by herself in Maharani Bagh, a very posh locality of Delhi. She hated the greasy Indian fast food
, as she described it, that my senior was surviving on. Her solution then was to bring from home some Dahi (yoghurt) and chopped papayas for lunch. Again, there were sneers all around. Some alleged that she was getting such frugal
lunch, because she was perpetually dieting to preserve her statuesque figure.
Lunch time was still fun, with a lot of friendly banters and leg pulling going all-around. Indians also have a very natural tradition of sharing food. So it was not unusual for us to taste a morsel or two from other lunch boxes while we exchanged notes on how nasty a boss or client had been that day.
As mine appeared to be the only properly assembled
lunch box, I would always get some envious comments from my colleagues about how delicious my lunch box looked and tasted.
"The Dal looks so amazing", commented one.
The smell of fresh basmati rice is so appetising
, quipped another.
Someday I must learn cooking from your mom
, declared the third one.
I used to find these comments rather intriguing. I thought I was actually carrying a very simple lunch consisting of some rice, a dal (Arhar or split pigeon pea lentils being my favourite) and a vegetable dish (beans steamed with coconut, for example). That too in small quantities just enough for one person. I never thought my lunch box was that great. After all, I had never carried gourmet dishes
like Dal Makhni (lentils with butter), Butter Chicken, or Kadai Paneer (Cottage Cheese cooked in