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Moghul Microwave: Cooking Indian Food the Modern Way
     

Moghul Microwave: Cooking Indian Food the Modern Way

by Julie Sahni, Jonathan Combs (Illustrator)
 

Editorial Reviews

Publishers Weekly - Publisher's Weekly
If pairing cookery of the Moghuls--Muslims of Mongolian, Turkish and Persian origin who wielded power in India from the 16th to 19th centuries--with the modern microwave oven seems incongruous, Sahni ( Indian Cooking ) makes the partnership work. She instructs readers in microwave techniques and speeds the preparation of exotically flavorful Indian food. ``Microwave Indian cooking is much the same as stove-top Indian cooking, only faster, neater, and healthier,'' the author argues, showing us how the microwave can conjure up some snack foods--puppadum, or toasted lentil wafers--and classics such as Bombay sweetish-soursic garlic lentils, scallops with cucumber in coconut sauce, tomato basmati pilaf and pistachio fudge, all of which can, without undue strain, become habit-forming. Included are a section devoted to the preparation of nonalcoholic beverages (e.g., monsoon cooler), as well as a few startling cocktails, and information on where and how to purchase spices, herbs and other specialized ingredients in the U.S. Illustrations not seen by PW. Author tour. (Sept.)

Product Details

ISBN-13:
9780688083342
Publisher:
HarperCollins Publishers
Publication date:
09/28/1990
Edition description:
1st ed
Pages:
416
Product dimensions:
7.40(w) x 9.59(h) x 1.64(d)

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