Moghul Microwave: Cooking Indian Food the Modern Way (Hardcover)

by Julie Sahni (Author)

Editorial Reviews

From Publishers Weekly
If pairing cookery of the Moghuls--Muslims of Mongolian, Turkish and Persian origin who wielded power in India from the 16th to 19th centuries--with the modern microwave oven seems incongruous, Sahni ( Indian Cooking ) makes the partnership work. She instructs readers in microwave techniques and speeds the preparation of exotically flavorful Indian food. "Microwave Indian cooking is much the same as stove-top Indian cooking, only faster, neater, and healthier," the author argues, showing us how the microwave can conjure up some snack foods--puppadum, or toasted lentil wafers--and classics such as Bombay sweetish-soursic garlic lentils, scallops with cucumber in coconut sauce, tomato basmati pilaf and pistachio fudge, all of which can, without undue strain, become habit-forming. Included are a section devoted to the preparation of nonalcoholic beverages (e.g., monsoon cooler), as well as a few startling cocktails, and information on where and how to purchase spices, herbs and other specialized ingredients in the U.S. Illustrations not seen by PW. Author tour.
Copyright 1990 Reed Business Information, Inc.

Product Description
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.

Product Details

• Hardcover: 512 pages
• Publisher: William Morrow & Co; 1st edition (September 1990)
• Language: English
• ISBN-10: 068808334X
• ISBN-13: 978-0688083342
• Product Dimensions: 9.7 x 7.6 x 1.8 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #545,635 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #12 in

  Books > Cooking, Food & Wine > Quick & Easy > Microwave Cookery

Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars Sahni's microwave magic creates real Indian food, October 6, 1998

By A Customer

Don't disdain this marvelous book. Julie Sahni teaches you how to cook Indian food in the microwave, with flair and flavor. In the process, you learn things about microwave cooking you never knew. The microwave really can make "real" food, and Julie Sahni shows you how. The recipes need the quantity of spices increased in some cases, but this book is an endless delight and resource. Wonderful for summer months when you crave the flavor of that luscious curry but want to beat the heat in the kitchen, or just for any time when speed and ease seem the way to go! I love this book. I own over 30 Indian cookbooks, but I return to this often.

9 of 9 people found the following review helpful:

5.0 out of 5 stars "Moghul Microwave" is a wonderful book..., January 12, 1998

By A Customer

This is the first time I've ever read a cook-book that actually gives you real step-by-step recipies that work really well. The directions are obvious, even for a initiate like myself, and at least 95% of the ingredients are the off-the-shelf variety. I also love the way Julie Sahni "narrates" her recipies, giving me just enough outside information to add some depth to the dish, and yet not so much as to detract from the recipies themselves. What else can I say except that my copy is used almost every weekend, and it's already dog-eared and well worn. I just hope she comes out with a follow-on at some point...

4 of 4 people found the following review helpful:

5.0 out of 5 stars Amazing book, April 27, 2007

By	Charles (Burlington, VT United States) - See all my reviews

I just made the Rogan Josh for dinner tonight. It was outstanding. Amazing authentic tasting Indian food that is almost laughably easy to make. When I remember my Indian friends working for hours on what now takes 45 minutes, well, lets just say, these days we are eating a lot more Indian food. The caramelized rice pudding (Banrasi Kheer) is to die for. Remember that to make this the old fashioned way you had to cook it hours just below boiling to be careful not to burn the milk. Not so in a microwave! You just zap it for about 30 minutes (yes that is an insane length of time for microwave, but you need to just trust her).

The only problem is that a lot of the recipies will boil over, so plan on setting aside some time to clean up the microwave.