Chef in Every Home , livre ebook

Random House Publishers India Pvt. Ltd. - Kunal Kapur

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215 pages

English

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Description

Everyone can cook. You just need to know the easy way to do it. Celebrity chef Kunal Kapur brings you a simple and delectable cookbook with fuss-free techniques, tips, and advice that is sure to glean out the chef in you. From simple bruschettas and delectable humus to warm calzones and dal makhnis, Kunal has a recipe for every mood and moment. Use this book to whip up the perfect Sunday lunch for your family and friends, or to churn out fun party foods for your kids, and watch how you transform into the star of your home. A Chef in Every Home will make cooking an enjoyable and valuable experience.

Informations

Publié par	Random House Publishers India Pvt. Ltd.
Date de parution	11 février 2014
Nombre de lectures	0
EAN13	9788184005554
Langue	English

Informations légales : prix de location à la page 0,0720€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Published by Random House India in 2014
Copyright Kunal Kapur 2014
Random House Publishers India Private Limited Windsor IT Park, 7th Floor, Tower-B A-1, Sector-125, Noida-201301, UP
Random House Group Limited 20 Vauxhall Bridge Road London SW1V 2SA United Kingdom
This eBook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the author s and publisher s rights and those responsible may be liable in law accordingly.
EPUB ISBN 9788184005554
For my Mummy and Papa
Contents
Introduction
Cooking and Kitchen Basics
Weights and Measurements
Smacky Starters
The Essentials: Condiments, Dips, Relishes, Chutneys
Healthy and Fun Menus for Kids
Salads and Soups for the Soul
Breads and Rice
Hearty Main Courses
Sweet Tooth: Desserts
List of Recipes
Acknowledgements
A Note on the Author
A Note on the Food Stylist
A Note on the Photographer
A Note on the Food Researcher
Introduction
My journey with food began in my roaring old kitchen at home. In those days, the size of a kitchen was usually bigger than a living room; it was the one area where space was never compromised. I was raised in a joint family, which meant that there were many mouths to feed. Back then cooking was a ritual more than a daily chore. My oldest memories are of me sitting on an upturned empty oil canister placed on top of our kitchen counter watching my father, uncles, and my grandfather cook. Unlike most Indian households, all the men in my big, rambling family loved to cook.
My father would cook almost every Sunday and I would be given the task of Chief Stirrer. The big advantage of being Chief Stirrer was that my father would teach me the names of the ingredients that went into whatever I was stirring. I am sure he did that only to sharpen my vocabulary but what he also managed to do was teach me a glossary of ingredients that would one day become my life and my very reason of existence. I owe everything to the kitchen and people of my house for inculcating in me the love of cooking and the joy of sharing and eating.
Being a chef for twelve years did a lot to boost the clich d ego in me. Emboldened by my culinary school degree and my success after it, the memories of my childhood and our kitchen, where some of the tastiest meals came from, began to fade. I now only spoke culinary jargon-technically correct dishes and recipes-but when the moment of truth came, I was left speechless. It was at the auditions for MasterChef India (2010), when I saw thousands of home cooks line up with amazing home-cooked food, that made me realize something important: Good food can come from anyone. After four seasons of MasterChef India , travelling across the country, hunting for talent, seeking out good food, I stumbled on a truth that there is A Chef in Every Home.
From choosing to be a chef at a time when it was considered a job for the hopeless to being awarded the Sir Edmund Hillary Fellowship in the field of Food and Beverage by the prime minister of New Zealand, it has been a long journey filled with mistakes, learning, creation, joy, travel, exploration and understanding food, people, and cultures at a totally different level. And I wanted nothing more than to share these experiences as recipes in the form of a book.
Food is a form of expression and A Chef in Every Home will help bring out the chef in you. All you need is a guide, a mentor to get started. I decided to write a book to help you through your own food journey, through your kitchen firsts and your kitchen disasters. All the recipes that I ve outlined have been put together in the easiest way possible, so that not only do you get a great dish at the end, you also have fun making it. The recipes are designed to break the myth that some dishes are considered aspirational or gourmet , or in other words difficult . Many of the recipes allow room to innovate and include ingredients of your choice, which will build and boost your confidence and establish the fact that before anything else cooking is fun, doable, and very addictive.
Using simple ingredients from your kitchen you can make world cuisine, and thoroughly impress your friends and family while you re at it! This book brings to the table a range of complete meals from starters, soups, main courses, rice and breads, accompaniments, relishes, and desserts. I ve kept it simple so that you can cook all this and more using mostly the ingredients in your kitchen.
So what are you waiting for? Grab the book and let s cook!
Cooking and Kitchen Basics
Not all kitchens are equipped in the same way. In order to use this book to the fullest, you should stock your kitchen with certain cooking equipment and also understand a few basic cooking techniques and weights and measurements.
I put them together in the most simplified manner for you.
Cooking Equipment
Pots and Pans
Make sure that you have a good mix of heavy and light weight pots and pans in your kitchen.
Lighter pans are good for boiling and stir frying, whereas heavy pots and pans are better for slow cooking.
Use the appropriate pot or a pan as per the requirement of the dish. It is better to have a mix of aluminum, cast iron, and stainless steel pots and pans at home.
Knives
You require a simple chef s knife, peeler, and a palette knife to try out all the recipes.
A study suggests that more fingers are cut while using a blunt knife rather than a sharp knife. Sharpen your knives periodically.
Remember to always wash and dry your knives after use.
Try and keep all knives separately in a wooden block.
If you are not confident of handling a 7 to 9 SS blade, switch to a smaller knife but make sure that it has a good grip and a stainless steel blade.
Food Processing Machines
This book uses recipes that require an oven. For best results, use a convection oven.
Electric whisks, blenders, graters, mini choppers, juicers, and food processors make cooking more convenient.
Ensure that you always buy branded electrical equipment for your kitchen.
Ensure that you read and follow the safety instructions listed on the equipment.
Always clean and dry the all equipment before and after use.
Baking Cutters, Moulds, Trays
Stock your kitchen with stainless steel fancy cutters that come in various shapes and sizes.
Different moulds for cupcakes, pies, and cold desserts help in creating attractive shapes. You can use aluminum moulds, silicon moulds, or non stick moulds for ease of cooking.
Choose the baking trays wisely. Check that your baking trays fit your oven at home. Light aluminum or non stick trays or even silicon mats do a great job.
Cooking Techniques
Blanching is flash cooking of vegetables or fruits in boiling water and then immersing them immediately in cold water. This is usually done to easily peel the skin off. Blanching of bones refers to a quick boil of bones and then washing the bones under cold. This process cleans the bones of impurities making the stock clean and clear.
Breading is the process of applying breadcrumbs to certain foods to get a crispy and crunchy texture. For example, you will use this technique in the Pea and Potato Croquette and Fried Mozzarella Sticks recipes.
Searing is a technique in which meat is put on a hot pan to get a nice brown colour on the outside. This action seals in the juices of the meat. Once meat is seared, it is usually cooked in an oven at a low temperature so that it cooks from the inside.
Folding is to gently mix using light lifting actions of two or more ingredients of different density. The best example is when flour is folded into whipped eggs-it is gently folded so that the air from the whisked eggs does not escape.
Saut ing means to fry food quickly in a hot pan, stirring it from time to time. It is a French word which means jump or bounce.
Whisking is a process of blending/mixing ingredients in such a way so as to incorporate air into them to make them light in texture. For example, whisking egg whites to make them frothy. Whisking is also used in mixing batters or curries or to get rid of lumps.
Poaching is a technique of cooking food submerged in a liquid on very gentle heat. The liquid can be any stock-wine, juice, or milk.
Basting is a method of applying or brushing any liquid on a food to enhance its flavour, colour, or to seal in moisture.
Weights and Measurements
1 tablespoon (tbsp)
3 teaspoons (tsp)
1/4 cup
4 tablespoons
1/3 cup
5 tablespoons + 1 teaspoon
1/2 cup
8 tablespoons
2/3 cup
10 tablespoons + 2 teaspoons
3/4 cup
12 tablespoons
1 cup
48 teaspoons
1 cup
16 tablespoons
8 fluid ounces (fl oz)
1 cup
1 pint (pt)
2 cups
1 quart (qt)
2 pints
4 cups
1 quart
1 gallon (gal)
4 quarts
16 ounces (oz)
1 pound (lb)

US to Metric
Capacity
Weight
1 teaspoon
5 ml
1 tablespoon
15 ml
1 fluid oz
30 ml
1/5 cup
47 ml
1 cup
237 ml
2 cups (1 pint)
473 ml
4 cups (1 quart)
.95 litre
4 quarts (1 gal)
3.8 litres

Metric to US
Capacity
Weight
1 millilitre
1/5 teaspoon
5 ml
1 teaspoon
15 ml
1 tablespoon
100 ml
3.4 fluid oz
240 ml
1 cup

1 litre
34 fluid oz

4.2 cups

2.1 pints

1.06 quarts

0.26 gallon
Cups
Grams
1.0
236.58824
3/4
177.44118
1/2
118.29412
1/4
59.14706
1/3
78.86274
Stocks
Stocks are an essential part of cooking. They are a favoured liquid base for making curries, soups, stews. It is made by the prolonged simmering of bones, herbs, vegetable and spices. A good stock can make your dish a star, and vice versa unfortunately. Here I will teach you how to make both a vegetarian and non-vegetarian stock.
Chicken Stock and Mutton Stock
Prepa