Sanjeev Kapoor's Khana Khazana

Sanjeev Kapoor is one of India's most popular chefs and author. The book is the first in the series called "Khana Khazana: Celebration of Indian Cookery" which has been planned in order to familiarize food lovers with long forgotten regional cuisines of India. These recipes will open the doors to the unexplored range of recipes that had been relegated to the archives. A lot of painstaking research has gone into collecting these recipes.
Each state and region included in this book has its own cuisine and local flavour. In this book the author introduces a variety of dishes that have been perfected by our ancestors. At the same time care has been taken to ensure that the ingredients used are easily available and if not, a substitute has been suggested. Chettinad Fried Chicken, Kombdi Wada, Chingri Malai Curry, Rayalseema Pesarettu, Kolhapuri Pandhra Rassa, Kesari Rajbhog, Khajoori Shahi Tukra are just a glimpse of the fabulous tongue tickling recipes you will find between the two covers of this book. They will not only bring in India's diversity into your home kitchens but also help you to satiate the best of gourmet palates.
‘Khana’ means dinner and lunch ‘Khazana’ means a big container of gold or money. Therefore I think it is grate combination of two names. When you try his dishes, probably you would also say “wow, it is real Khana Khazana”.
In addition, my sister suggest me some more books of Sanjeev Kapoor.
1. Any Time Temptations (especially for snack, starter, salad soup, pudding, sandwiches, and deserts)
2. Best of Chinese Cooking (especially for rice, noodles, vegetables, soups, chicken, lamb, rice, and noodles)
3. Italian cooking (pizzas, risottos and pasta including lasagne, cannelloni and ravioli)
4. Thai Cooking (fragrant Chicken in Green Curry, crisp prawn Firecrackers, crunchy Green Papaya Salad, spicy Massaman Mutton Curry, scented Jasmine Rice and velvety Coconut Custard)
Even you can ‘Google it’ by writing Sanjeev Kapoor’ recipes. There are so many videos available for different and tasty recipes. If the videos are available in Indian languages you can read ingredient that in English and you can get some idea by watching video.

Butter Chicken

One of the Indian dishes that I found is butter chicken. India majority people like butter chicken. Butter chicken is one of a delicious chicken dishes that can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple. I found how make the butter chicken in home. Here is method.
Ingredients
2 chicken breasts, cut into chunks
2 Tbsp vegetable oil
2 Tbsp butter
1 onion, chopped
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 Tbsp ground almonds
8 oz can of whole peeled tomatoes
1 Tbsp tomato paste
1 Tbsp natural yoghurt
2 Tbsp fresh coriander or spinach, chopped
salt
pepper
1 large frying pan
1 spoon
1 tray
Methods/steps
Step 1:
Season the chicken.
Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
Step 2:
Heat the oil and begin to fry the chicken.
Using a large frying pan, heat the vegetable oil and add the chicken.
Step 3:
Fry for 3-4 minutes.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.
Step 4:
Remove the chicken.
Take the chicken out of the frying pan and put it aside.
Step 5:
Melt the butter.
Use the same frying pan to melt the butter.
Step 6:
Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.
Step 7:
Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
Step 8:
Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to make delicious taste.
Step 9:
Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.
Step 10:
Add the fresh coriander.
To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
Step 11:
Serve while streaming and eat up!
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.
Try it at home.

Ernest's

We have a really great restaurant located right here at NAIT. It opened in 1963, known simply as NAIT's dining room, then renovated in 2005 and re named Ernest's. It offers a fine dining experience without the fine dining price tag.

All of the food is cooked by NAIT's Culinary Arts students using all local products. This includes daily lunch specials along with the regular lunch and dinner menu. One of the highlights is the Friday Student Showcase lunch buffet. The impeccable food service is provided by NAIT's Hospitality Management students.

Here is just a few examples of what you will find on the menu at Ernest's. The lunch menu ranges from a warm spinach salad with wild boar bacon, to a salmon blt, to a smoked pork tenderloin. You will find savory foie gras and a grilled thirty-eight day aged rib steak featured on the dinner menu. Both the lunch and dinner menus are followed by a delicious selection of desserts. If you choose to really indulge, Ernest's offers a fabulous wine selection as well.

The full lunch, dinner and dessert menus, along with the wine list, can be viewed on NAIT's website (http://www.nait.ca/). You will definitely not be disappointed with your dining experience at Ernest's!

Russian Blintzes

Many people know about Russian blintzes (crepes) with caviar. This kind of blintzes is not so popular in Russia. So let me introduce you real “blintzes” from Russia.

On the picture you can see blintzes with ground beef filling which I made by myself. I am not a good cook, so don't ask me to prepare them for you :-) As perogi and dumplings, blintzes can be with different fillings: ground beef, sweet cottage cheese (these two are my favorite fillings), chicken, different berries, and so on. You can put inside of blintzes whatever you want (almost). Moreover, often we don’t put any filling inside of blintzes, and eat them dipping in something like strawberry or cherry preserves, sweet condensed milk, honey, sour cream. You can use maple syrup in Canada to dip your blintzes in.

In Russia, we have a net of kiosks in big cities that sell hot blintzes all around the cities. I think, this is an excellent business. Equipment for these kiosks is not expensive and easy for use. It is very quick and easy to make blintzes. Besides, they have many different fillings prepared ahead. So, in 3-5 minutes you can receive hot, just made blintzes with filling that you like. I want to say that although this net of blintz’ kiosks works very well in Russia, I am not sure it will work in Canada.

Hudsons Canadian Taphouse

Hudsons Taphouse is a Canadian version of an Irish pub. It takes that warm pub feel and adds a Canadian twist throughout it's decor, menu and beer selection.

Although you can still order a pint of Guiness, most of the beers on tap are from all over Canada. They include Canadian, Coors light, Pilsner and micro brewed beers from Sleemans, Rickards and Big Rock. Big Rock is even brewed right here in Alberta!

Hudsons has a pretty extensive food menu that offers anything from chicken wings to baby back ribs. Both the steaks and hamburgers are local AAA Alberta beef and you can even have your burger made with buffalo if you prefer. You will also find poutine on the menu. One of the dishes Canada served at Heritage Days last year was poutine. It is crispy french fries covered with cheese curds and smothered in gravy. If you have not tried it you are missing out!

The walls are lined with Canadian themed pictures, posters, decorations and, of course, maple leafs. You will usually find hockey playing on one or all the televisions throughout the bar.

Hudsons has 5 locations here in Edmonton and one in Calgary opening tomorrow!

Biryani

Don’t worry, I will cook for you but subject to you can eat. Generally, the food, which I cooked, nobody wants to eat including me as well. I am just kidding don’t be tense. For snack, you can find Samosas in Sultan Restaurant other than that on 34th avenue there are so many Indian grocery stores, they carry lots of Indian snack in pack just like Old Dutch chips we have here. In addition to, I found one Indian restaurant in West Edmonton Mall food court; they also serve some small dishes like ‘Biryani’ and many more. Biryani could be both non-vegetarian and vegetarian. In non-vegetarian, it cooks with Chicken and rice so it known as ‘Chicken Biryani’. However, I didn’t try out yet but I will shortly. At present, take look the picture and try to feel the taste it might be watering you mouth.

Indian Dessert Drinks

Thank you Darlene, I would like to suggest some more items but one thing that I found is majority Indian restaurants make food what Canadian likes taste it has no spicier. Whenever you plan to eat Indian food just try Bhajiya, Dalmakkhani, and Channa masala. It is available at New Asian Village. In addition to, they have mango cluster, lassi, and butter milk. Usually, those items are cold so you can drink as desserts. Comparatively mango cluster seems like thick shake while lassi and buttermilk are in liquid form. In India people believes as traditionally that those drinks helpful to your stomach to digest the food easily.