Month: May 2011

Off to Singapore!

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Just as I’m about to board the flight to Singapore, I thought I’ll just log onto the world wide web and give the readers an insight of what’s about to come! So, here I am, in the Heathrow Airport blogging about my trip and other events. Will be reaching Singapore tomorrow, to be with family for three days, before I return back to India. Family time is always great and relaxing amidst the hectic schedules!
Besides this, while I’m away, there’s going to be some fun and masti in office tomorrow, with a total alive and kicking Box Cricket session. We definitely believe in mixing work with pleasure which gives the motivation to excel in whatever we do! More on the FoodFood Maha Challenge front, I’m looking forward to the road show with the food fanatics of Kolkata, which is scheduled at the Forum Mall at Elgin Road on June 6, 2011. Will be cooking up Fresh Dough Pizza, Prawn Balchao Golgappa and Mango Stewed Srikhand for the crowd there…
Then, there’s something to read on and watch from some of the events that have been happening in London during my stay over here….Check out the links:
And amongst all this, the heat is just scorching day by day. So, check out some of these foodstuffs and chill yourself in this hot summer.

Till I write again.
Sanjeev Kapoor

In London: My schedule of events

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Flew down here last night after a short, two-day stopover with family in Singapore. Alyona and kids are enjoying in Singapore. I will spend this week in UK and Bath for the promotion of How to Cook Indian and then join them.
First things first.
May 23 – This morning meeting in Abrams & Chronicle Books office to streamline the whole week’s events. Then a late afternoon interview with Food Writers Guild. Rest of the day, probably catch up with my favourite places in London!
May 24 – BBC Radio 4 Stations interview followed by a live telephonic interview for Talk Radio Europe, Spain. Then a late afternoon train ride to Bath where I have a cooking demo in Topping & Co. bookshop from 7.45 pm to 9 pm.
Be back in London on Wednesday – May 25 – afternoon and meet up with sales and marketing team in London.
May 26 – Thursday is packed. First, meeting with ‘Saturday Kitchen’ TV Show followed with a demo at the Selfridges Food Hall, Oxford Street. In this Selfridges Ocean Campaign, all the chefs are going to use only fish (approved by the Marine Conservation Society) and this event too has been created by Abrams and Chronicle Books. I have 40 minutes scheduled (1.50 pm to 2.30 pm) to demonstrate Mackerel Curry.
May 27 – Radio interview with BBC Asian Network and later an interview with Foodepedia.co.uk.
May 29 – Sunday. Event is at Hampton Court Foodies Festival in Surrey and my demo recipe is Kerala Fish Moilee.
Fish, to think of it, is being chosen for the demos because it is quick to cook and healthy. How about some recipes for you then?
Till I write again.
Sanjeev Kapoor

Top 5 Indian no oil recipes

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No oil cooking is beneficial to health in the long run. By no means should all the meals in a day be oil free but some dishes, in some meals, on some days should be oil free. The art of cooking in minimal oil is to be mastered. So how about some food that has all the traces of visible oil removed? Yes it is possible and the sumptuous results are visible in Sanjeev Kapoor’s No Oil Cooking.
All Indian food can be cooked minus oil. If you follow the recipes you will see that whether it is Garlic Flavoured Rasam or Sandwich Dhokla, whether it is Chicken Stew or Methi Murgh, it is a dish worth trying out. Different rice dishes have been worked upon as also desserts which are cooked without any ghee or oil.
Zero oil cooking is getting popular in India now because people are intelligent and they know the problem is stress and they will look toward solutions! Everyone wants to be healthy and live a good long life. And the solution lies in healthy eating with wholesome, low calorie and low cholesterol foods. Indians are very conscious now what with obesity and diabetes attaining epidemic proportions. No oil cooking is hence catching on.
Zero oil cooking, as one may prefer to call it, is cooking without visible fat. All foods contain some percentage of fat. Be it wheat, pulses, vegetables, fruits, skimmed milk, cottage cheese, yogurt, cloves, cinnamon, sesame seeds or mustard seeds. When we eat a healthy balanced diet, in a variety of menus, all invisible fat included in this way is just perfect for a healthy diet. The recipes in No Oil Cooking do not present food that is totally free of lipid content.
There is a down side of going completely fat free. Fat is a concentrated source of energy and is essential for the absorption of fat-soluble vitamins. It helps in growth and development. Also it acts as lubricant for our bone joints. A totally fat-free diet deprives the body of Essential Fatty Acids and it could lead to growth retardation, skin lesions and liver degeneration.
It is better to follow a diet that is low in fat but healthy in essential proteins, carbohydrates, vitamins and minerals. No Oil Cooking can help you maintain optimum health. If you have binged one day, the following day or two try making use of the recipes in the book.
Try the Matar Paneer, Khumb Hara Pyaaz, Dhania Pudina Parantha for a complete meal.