Greetings from Philadelphia!

Reached here from New York last evening. Good short ride in Amtrak from NYC. Quite an experience!

Yesterday went off very smoothly in New York. Flagged off my promotion tour for the new book How to Cook Indian with a taping for the Rachael Ray show. This is the second time I have demonstrated a recipe on her show. We chose to make Quick Jeera Chicken and the cooking demo was planned very well and was well organized. Also plated were Lahsooni Dhania Murgh, Tandoori Chicken and Tangdi Kabab. From there zipped off for a quick cup of coffee and light conversation with Ms Allison Beck, Editor of Entertaining & Holiday. Had to catch the train at 7.05 and it left on the dot!

In a rush right now as have a taping at 8.30 am. More, later for sure…

Recipes to share with you.

Quick Jeera Chicken

Bhindi ki Kadhi

Pineapple Sheera

Sanjeev Kapoor

FoodFood Press Conference in Delhi

Just settling down in Delhi after a short trip to Agra to attend our team member Chef Sauurabbh Saxena’s wedding. Alyona will be flying down shortly and together we will address the Press Conference with Ms Madhuri Dixit Nene at Hotel Imperial in Connaught Place 4 pm onwards.

The same venue will be the location for a dinner party at 8 pm.

Will write again once back in Mumbai.

Sanjeev Kapoor

The perfect cut

Chopping of food is an art. Food that has been chopped neatly cooks well. And to chop well one needs a good set of knives. In my career I have used hundreds of knives. Sharpness is critical, as also matching the correct knife to a specific job..It is safer to use a sharp knife than to use a blunt knife. Sharp knife would cut ingredients efficiently whereas a blunt knife tends to slip and may result in causing an injury. In case of a cut, apply antiseptic cream or liquid immediately. In absence of any antiseptic, apply turmeric powder it not only acts as an antiseptic but also helps in clotting of the blood.

Here are some tips to give you the cutting edge over others.

When choosing knives, look for sturdy construction, with the handle end of the blade running inside the handle and solidly attached with rivets. Knives with handles made of heat resistant plastic or coated with it, are the easiest to maintain as they do not split. Avoid knives with a space between the handle and the blade, as bacteria may collect there. Knife blade of carbon steel can be sharpened at home a much finer edge than those of stainless steel. However, they are prone to rust, therefore, should be dried thoroughly after washing.

Use a small paring knife for peeling and trimming vegetables. It is easier and faster. You may also use a peeler for the same. Use a heavy, wide blade knife for chopping vegetables, herbs and other ingredients. An 8 inch blade is ideal and is most often used. The side of the blade can be used to flatten sliced meats, to crush garlic and to transfer ingredients from the cutting board to the pan. Use serrated knives for fresh breads, sponge cakes or extra soft vegetables like tomatoes.

Train yourself to do all the cutting on a chopping board. It is much faster and safer. A traditional wooden cutting board also protects the blade. A thick board will not warp with washing. Synthetic chopping boards are also available, make sure they are made with food grade material.

All said and done, food has to go on the table! As it is a weekend, some nice snacks for you….

Stuffed Aloo Tikki
Seyal Dabal
Papdi Pizza

Till I write again
Sanjeev Kapoor.