This Shravan, Chef Sanjeev Kapoor's Kitchen Library Vegetarian Collection will beat the funk out of those dreary and done-to-death recipes and bring a flavoured respite to the veggie gourmand too

This Shravan, Chef Sanjeev Kapoor's Kitchen Library Vegetarian Collection will beat the funk out of those dreary and done-to-death recipes and bring a flavoured respite to the veggie gourmand too

Trust celebrity chef Sanjeev Kapoor to reassure the foodie that the austere month of Shravan isn't such a bad time after all. His five-book series, comprising Snacks & Starters, Beverages, Soups & Pickles, Main Dishes, Rice, Bread & Pickles and Sweets & Desserts, puts together a delightful selection for the vegetarian household desperately seeking to add that extra zing and flavour to meals.

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VEGGIE RULES
"I look at it as a positive opportunity, rather than a challenge; this vegetarian series is a great way to translate the common and familiar into an innovative experimentation," explains Kapoor while speaking about his longstanding love affair with food and his ability to reinvent, even after 17 years in the industry.

From traditional recipes that crisscross Indian states to Continental favourites, the chef had a blast creating and testing every recipe. The end result will please the finicky and the fine diner alike.u00a0 "I constantly get feedback from my viewers that my shows lean towards vegetarian dishesu00a0-- which is true. In fact, there is an even bigger demand for it now," he adds.

Honeyed Potato Fingers

In fact, the host of the famed Khana Khazana series went to great lengths with his team to lay out this banquet of easy-to-make recipes, from the everyday to the exotic, from heritage fare to the hot-and-happening. A handy glossary at the end of each booklet in the series ensures it has pan Indian appeal as well.

So you'll come across staple South Indian favourites like Pumpkin Erisery vying for palate space alongside a Ratatouille while the Cheese and Coriander Paratha and the Mushroom Cappuccino grab attention, at once.
'INDIANS don't believe in the subtlety of taste'

The chef who brought the live Indian cooking experience into our homes has an interesting take on the Indian foodie. "They like to believe that they have discerning tastes. But actually, in terms of taste, we don't believe in subtlety. Our sweets and mithaai are sweeter; the salty savoury is salted extra and so on. Also, whether in India or abroad, the Indian isn't exactly comfortable with new flavours, even if they are non-vegetarians. He/she won't fancy a fish or shrimp sauce and will never lean towards an aroma that offends them," he explains.

While the chef doesn't like to plumb for favourites, for Shravan, leafy vegetables get his vote as the all-time veggie chart topper in his kitchen. "But in the monsoon, it's best to avoid them. Opt for robust, root veggies instead," he suggests.

Kitchen Library Vegetarian Collection
(Set of 5), Sanjeev Kapoor, Rs 485, Popular Prakashan. Available at leading bookstores.

From The Kitchen Library Series
Honeyed Potato Fingers (Snacks & Starters)
Ingredients
4 large potatoes, peeled and cut into thin fingers
4 tablespoons honey
1/2 cup cornflour
2 tablespoons oil + for deep-
frying
2 garlic cloves, crushed
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons red chilli flakes
Salt to taste
1 tablespoon lemon juice
1 tablespoon toasted sesame seeds
Method
1. Mix two tablespoons of cornflour in one cup of water. Heat sufficient oil in a wok or pan; dust the potato fingers with the remaining cornflour and deep-fry, turning frequently, for about four to five minutes. Drain on absorbent paper.
2. Heat two tablespoons of oil in a separate wok or pan; add the garlic and stir-fry for a few seconds. Stir in the soy sauce, hoisin sauce, red chilli flakes and salt to taste.
3. Add the fried potato fingers and stir in the cornflour mixture. Cook on medium to high heat for one minute, stirring continuously.
4. Lower the heat and stir in the lemon juice and honey. Mix well and cook on medium heat for a couple of minutes. Serve hot sprinkled with toasted sesame seeds.

Paneer Lollies
(Sweets & Desserts)
Ingredients
750 ml cow's milk
cup whey, to curdle milk
2 tablespoons powdered sugar
cup grated dark chocolate
tablespoon cocoa butter
cup coloured vermicelli
Method
1. Bring the cow's milk to a boil in a deep pan. Lower heat, add whey and stir continuously till the milk curdles completely.
2. Strain through a piece of muslin and immediately place the muslin potli on ice to stop the cooking process. Squeeze to remove the excess moisture.
3. Transfer the cottage cheese to a plate and knead with the heel of your hand till smooth. Add the sugar and continue to mash till all the sugar is incorporated. Divide into 16 portions, shape into balls and fix onto toothpicks.
4. Melt the grated chocolate in a microwave-safe bowl in the microwave oven for half a minute; remove and add cocoa butter.
5. Temper the chocolate till it reaches room temperature. Dip the paneer balls in melted chocolate, sprinkle vermicelli generously to cover the balls.
6. Arrange the lollies in a mug and place them in a refrigerator till the chocolate sets. Serve chilled.