Punjabi Subzis
India is a varied mosaic of cultures, and each community has a distinct cuisine. Yet a lot of people in India and abroad identify Indian cuisine with Punjabi food. For them, Indian food is almost synonymous with naans, gravied vegetables, curries and pulaos. Though Punjabi cuisine is quite popular for its non-vegetarian dishes, the vegetarian dishes and adapted versions of non-vegetarian dishes are equally enticing. In addition to popular dishes like Malai Kofta and Rajma this book has a whole section dedicated to Paneer recipes. For all those of you who like to revel in the variety and richness of our country’s food, this book will serve as a good place to start experimenting with Punjabi cuisine. So delight yourself by taking your pick from this khazana of authentic, tasty, and easy to follow Punjabi recipes.
Some of the recipes included are:
Sarson ka Saag
Pindi Chole
Baingan Bharta
Shalgam Methi
Aloo Matar ki Subzi
Bharva Simla Mirch
Paneer and Baby Corn Jalfrazie
Aam ka Achaar
Pages: 102
Recipes: 48
Pages in Colour: 10
Ms. Tarla Dalal is India’s bestselling cookery author since over 2 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian! The total sales of her cookery books exceed 3million copies. Her first book ‘The Pleasures of Vegetarian Cooking’, which was published in 1974, was an instant success with indian housewives. The book, which is considered a classic in cookery books, has sold a record 1,500,000 copies.
Her cookery show "Cook it Up with Tarla Dalal" is aired weekly on Sony Entertainment Television. The show broadcast all over South East Asia, India, the Gulf, UK and even the US.
Born in Pune. Indian Mrs. Dalal moved to Bombay after her marriage. In 1966, she started cookery classes form her residence. Her classes become a phenomenal success with a long waiting list of student wanting to join them. At one time, it was said 'If you want to get your daughter married, send her to Ms. Dalal's Classes'. This was because students attained guaranteed cookery expertise after attending her classes. Due to space constraints, she had to stop the cookery classes some years back but much before that, she had 'streamlined the eating habits in India' - to quote The Khaleej Times, Dubai. She has demonstrated her cuisine a healthy and tasty creative option through her cookery demonstration in large parts of India and many major cities of the world such as Tokyo, Jakarta, Honkong, Singapore, Brussels Antwerp, lisbon, Zurich, Nairobi, London, Toronto, New York etc.
Ms. Tarla Dalal writes a large number of cookery columns for various publications, newspapers and magazines like Indian Express, Dainik Jagaran, Manorama, Mid-Day, Femina, Afternoon, Loksatta, Lokprabha, The Telegraph (Calcutta), Malayala Manorama, Abhiyan, Stree etc. have carried her cookery columns. Her recipes have been extensively covered by the electronic media including various TV stations/channels. She has participated in numerous cookery programmes on TV, Radio and now as mentioned earlier on her own cookery show "Cook it Up with Tarla Dalal" on Sony Entertainment Television.
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