Background
Sahni, Julie was born on October 16, 1945 in Poona, Maharamtra, India. Daughter of Venkata Raman and Padma Ranganathan.
( Julie Sahni's remarkable ability to make authentic Ind...)
Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.
http://www.amazon.com/gp/product/0688049958/?tag=2022091-20
( This extraordinary cookbook, Classic Indian Cooking, am...)
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods. It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere. Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease. Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
http://www.amazon.com/gp/product/0688037216/?tag=2022091-20
(Does East Indian cuisine prepared in a microwave oven off...)
Does East Indian cuisine prepared in a microwave oven offer authentic taste? Julie Sahni, the foremost creator and teacher of Indian cooking outside India, shows how the microwave can be used to create Indian food easily--without compromising quality or taste. Features more than 200 recipes. 2-color illustrations throughout.
http://www.amazon.com/gp/product/068808334X/?tag=2022091-20
(When it comes to Indian cuisine, few, if any, chefs are a...)
When it comes to Indian cuisine, few, if any, chefs are as talented, celebrated, and adept as the versatile Ms. Sahni. Now revised and repackaged to focus on the distinctiveness of India’s regional cuisines, her INDIAN REGIONAL CLASSICS demystifies the tantalizing world of Indian cuisine, with clearly explained recipes suitable for cooks of all levels. Indian cooking need not be heavy and overly complex. Indeed, in INDIAN REGIONAL CLASSICS, you’ll find light, but robustly flavored fare such as Curry-Scented Mushrooms and quick dishes such as Malabar Coconut Shrimp. And throughout the book you’ll savor the classic recipes from each of India’s diverse regions, from the tandoori chicken of the north to the curried stews of the south. A simple, straightforward cookbook, INDIAN REGIONAL CLASSICS features Julie Sahni at her best.
http://www.amazon.com/gp/product/1580083455/?tag=2022091-20
Sahni, Julie was born on October 16, 1945 in Poona, Maharamtra, India. Daughter of Venkata Raman and Padma Ranganathan.
Bachelor of Science in Architecture, Delhi School Architecture, New Delhi, India, 1967; Master of Science in Urban Planning, Columbia University, New York City, 1970.
City planner, architect, New York City Planning Commission, 1970-1979;
founder/director, Julie Sahni's Cooking School, Brooklyn, since 1973. Member of faculty culinary arts program New School Social Research, 1976-1980, Boston University, 1989-1991, De Gustibus at Macy's, Culinary Guilds, cooking schools in the United States and Canada. Adjunct Professor New York University, 1985-1990.
Consultant Time-Life Books, General Foods. Guest chef Hawaii-Cusines of the Sun, City of Philadelphia Foodand Wine Gala, Festival of India, 1986, Citymeals-on-Wheels, March of Dimes, Table of Contents-New York Public Library. Executive chef/consultant Nirvana Penthouse and Nirvana Club One Restaurants, New York City, 1983-1986.
Speaker infield.
(Does East Indian cuisine prepared in a microwave oven off...)
( Julie Sahni's remarkable ability to make authentic Ind...)
(When it comes to Indian cuisine, few, if any, chefs are a...)
( This extraordinary cookbook, Classic Indian Cooking, am...)
(Classic Indian Cooking Sahni, Julie ( Author ) { Hardcove...)
(Brand new!! never even opened)
Member International Association Cooking Professionals, Newspaper Food Editors and Writers Association, American History Preservation Society, Les Dames D'Escoffier.
Married Virant Sahni, December 31, 1968 (divorced April 1983). 1 child, Vishal.