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    Cook to Jhoom!
    Cook to Jhoom!
    Cook to Jhoom!
    Ebook122 pages52 minutes

    Cook to Jhoom!

    By Cheeku Bhasin and Shalini Bhalla

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    About this ebook

    Cheeku Bhasin has put her heart, soul and a touch of magic to create this creative and innovative collection of healthy Indian recipes.

    Cook to Jhoom recipes are tried and tested and turn typical Indian dishes into healthy, contemporary creations suitable for busy people to cook and make healthy choices.

    As part of a healthy lifestyle, Cook to Jhoom has been created to complement Just Jhoom! dance-fitness workouts. Just Jhoom! means Just Dance! and draws on a range of dance styles from classical Indian to Bhangra with dashes of hip-hop, jive and jazz - it is energetic, loads of fun and very tongue-in-cheek!

    For classes near you visit www.justjhoom.co.uk
    LanguageEnglish
    PublisherAuthorHouse UK
    Release dateAug 28, 2012
    ISBN9781477230510
    Cook to Jhoom!
    Author

    Cheeku Bhasin

    I was born to two excellent cooks: my dad the traditional Punjabi curry expert and my mum, a marvel in the kitchen who can cook her way all around India and beyond. From them, I learnt that cooking is not just about food knowledge but also about loving endeavour. Many happy years of practice, experimentation and inspiration during my travels have brought me to a stage where I can call myself a confident and varied Indian cook. A growing interest in nutrition and healthy eating, married with my passion for tasty Indian food have brought me even further, to this place, to Cook to Jhoom. Back in my childhood home of Mombasa, Kenya, I continue to spend most of my time in the kitchen and I aspire towards a full-time career in food. Otherwise, I photograph, write and run. I would love to hear from you! If you are interested in reading about the process of writing this cookbook and learning a little more about me, then please visit my blog http://cook2jhoom.wordpress.com and leave a comment or email me on cook2jhoom@justjhoom.co.uk

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      Book preview

      Cook to Jhoom! - Cheeku Bhasin

      AuthorHouse™

      1663 Liberty Drive

      Bloomington, IN 47403

      www.authorhouse.com

      Phone: 1-800-839-8640

      © 2012 Cheeku Bhasin, Shalini Bhalla, Just Jhoom!®.. All Rights Reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      Published by AuthorHouse 08/22/2012

      ISBN:   978-1-4685-7803-4 (sc)

      ISBN:   978-1-4772-3051-0 (ebk)

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      002_a_recipe.ai

      Contents

      Foreword

      Introduction

      Fresh Ingredients I Can’t Do Without

      Pantry Essentials

      Equipment

      Savoury

      Spicy Sweet Potato Wedges

      Spiced Carrot and Ginger Soup

      Corn, Coconut and Red Pepper Soup

      Mari Chicken Wings

      Paneer Tikka

      Kadhi

      Spicy Roasted Cauliflower

      Aubergine Fiesta

      Lentil Salad

      Curried Couscous Salad

      Baked Lamb Chops

      Baked Kebabs

      Chickpea Burgers

      Chicken Masala

      Egg Bhurji

      Palak Chole

      Gingered Peas and Aubergine

      Gujarati Aloo Curry

      Kale and Butternut Squash Stir-Fry

      Madras Prawn Curry

      Mung Daal

      Mushroom Korma

      Paneer Karahi

      Steamed Masala Fish with Fennel

      Coriander Chutney

      Radish Raita

      Chilli Tomato Chutney

      Sweet

      Tropical Fruit Salad

      Grilled Scented Pineapple

      Honey and Cardamom Fruit Yogurt

      Acknowledgements

      To my mum, Brij Chadha Bhasin

      Foreword

      Food was such an important part of my life growing up. In fact, it would be fair to say that my family made a living from food. My father owned a chain of Indian Mughlai restaurants in Kenya. Because of his vision and drive, the restaurants were the first of their kind in the country – and hugely successful. He was a true pioneer in the field. He has since retired, and the restaurants have closed down – but in their wake there are now similar Indian food restaurants like that scattered all over Nairobi and Mombasa.

      I remember the days when my sister and I would stop over at one of the restaurants on the way home from school. We would be given the various delights that the chef was experimenting with. Meat kebabs with spices and herbs, drenched in a mint raita or dum aloo in a creamy, coconutty sauce.

      The buffet spread that would be available at lunchtimes, weekends and special functions would be fit for any royal dignitaries from around the world. Kebabs, bhajias, fish fritters, four types of meat dishes, chicken and fish dishes, at least five vegetarian offerings, three types of rice, naan, paratha, roti, raita, salads . . . . and then the fabulous desserts – gulab jamuns, jalebis, rasmalai, kulfi . . . amazing displays of food – indulgent, delicious treats to be had occasionally!

      My mother was an excellent cook – she was able to turn her hand at any type of cuisine – Gujarati, Punjabi, Chinese, Italian – we were always very fortunate to come home to tasty, nutritious home cooking. And, to top it all off, my father loved to cook too! He made the best Palak Chicken I have ever tasted. I remember having friends round, and my father would cook the chicken outside in the garden on a typical African hot stove called a Jiko. These gatherings are popularly known as Koroga Parties. Koroga being the Swahili word meaning to stir. Made with butter, finely chopped red onions, the freshest tomatoes, fragrant coriander and tender, baby spinach – and finally a whole chicken cut into its various parts – this was truly delicious. I would always be first in line for the chicken leg! And mopping up the sauce with a roti was pure heaven.

      So, when it was decided that I would go to Hotel Management School and learn the tricks of the trade and come back and run the restaurants it seemed that my life was planned out for me. But, as they say, the best laid plans . . . . .

      Having completed Hotel Management School in Switzerland, over the course of a few years, I decided to move away from the hospitality industry and went back to my first true love – dance. This is when Just Jhoom! was born. That’s the short version – the longer version of how Just Jhoom! evolved can be found online in the Just Jhoomer’s Blog. http://justjhoom.wordpress.com/

      The first time I met Cheeku was back in Mombasa – it was just before we were going to go to Switzerland and study

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