Our cookbook of the week is Chetna’s Healthy Indian by Chetna Makan. To try a recipe from the book, check out: Paneer and cavolo nero saag, black lentils with red kidney beans and red gurnard in banana leaf.
“I wanted to try and show a part of my personality in each bake, to use the flavours I knew and understood,” Makan told Radio Times magazine at the time. Since her stint on the wildly popular series in 2014, Makan has written three cookbooks – including her latest, Chetna’s Healthy Indian – and created a YouTube channel, Food with Chetna.
While in her second cookbook, Chai, Chaat & Chutney , Makan sought to introduce readers to the “vast variety of Indian street food” on offer in the country’s four largest cities , in Chetna’s Healthy Indian she highlights her style of home cooking in 80 wholesome, feasible and flavourful recipes. Some of the recipes in the book are adapted versions of dishes her mother made while she was growing up in Jabalpur: “I was brought up in a family where Mum cooked amazingly delicious food from scratch every day.” Others, including paneer and cavolo nero saag, and black lentils with red kidney beans, are favourites of her own children.
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