Introduction

 

With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well.

 

This book is an attempt to bring all kind of Flavours and Aromaof all such food into your kitchen with easily available ingredients and step by step simple instruction. I have tried to include the traditional popular Indian food from North, South, East or West of India or all such foods those are now the part of our kitchen, whether it is Chinese chicken chilies, Italian Pasta, Thai chicken, Mexican hot or fusion cooking

 

The secret of cooking is very simple, what ever you cook, do it from the core of your heart, be patient and give hundred percent of your self that you possesses”.

 

Patience is  the key and it is essence of the greatest importance while cooking, cooking on low flame or simmer yields the best result, even finishing touches of any cousins say for 4-5 minutes on low heat gives an excellent results and aroma, it enhances the taste of the food many times

 

Another factor that is very important to remember is using different type of ingredients and the way and style of using the same, if whole of the spices are used in a cousins, it will have different “Aroma” with respect of grounded powder or the paste of the masala

 

 Adding the spices have great values, if all the spices are used at a time, it will give different result than adding spices at different stages of cooking, more over the quantity to be used also bear the base of excellent cooking, less the spices and oil used, give healthy food, in fact it is the oil that is fatty beside the kind of food being cooked, hence quantity of oil to be used in a cousin is of utmost importance, if the oil is used in excess of the requirement, it will spoil the taste of the food. In fact it all comes with the experiences one gather in due course of time.

 

Keeping the above factor in mind, the measurement used for ingredients used in this book for different recipe is simply a guide line based on my experiences, readers are free to make variation and alteration in the quantity of the ingredients as per their personal liking or disliking; they may add or delete any ingredients which they do like or do not.

The quantity used in the measurement is normally sufficient for 4 to 6 persons

 

 

The readers will find popular food recipe in different section of the book such as Vegetarian, Non Vegetarian, Snacks, soups, chutney, aachar (Pickles), Salads, and many more. The aim is to make it easy to find a complete food menu for Breakfast, Lunch, Evening Snacks or Dinner in one single book. “The spices used in preparation of the dishes are great Indian spices that is used regularly while preparing our dishes”

 

I have given detail list of glossary in English to Hindi as well as in Hindi to English, for the benefit of the reader.

 

I have also tried to give useful tips on cooking, healthy food, the calories value, to make the reader understand what they are eating in terms of good healthy food. To days population are very aware of their health and fitness, therefore keeping in mind all section of the people I have given detail of the BODY MASS INDEX (BMI), how to calculate BMI and keep watch on the obesity factor and fitness of the body.

 

 

In short, in one single book, I have tried to include all the Aroma and essence of the ingredients of the food as well as the health factor; hence you will find the book very handy in all kind of respect.

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