American Masala Cookbook Released

Friends:

I am presented with a great moment of pride and nervousness as my second cookbook, American Masala, was officially released into the world by Clarkson-Potter publishers.

I have written more here in my newsletter—please see it, and enjoy new recipes and photos.

Excerpts from the newsletter announcement:

"When my skin color, foreign accent, and recent immigrant-like mannerisms could have robbed me of the pleasures of knowing people, food came wholly to my rescue. Friends and family invited me to their tables and came to mine (even during my first years in America when I lived in modest roommate situations in Manhattan). Food brought us together, spices captivated us, and through their expected and unexpected flavors, we found a communication so sincere that it felt old and tested.

"After a brief exchange or two of nervous stereotypical fears, it was masala that dispelled the unfounded angst and opened the doors to the exploration of the unknown. Food became my weapon of choice and my comfort to ease my homesick mind, soul, and stomach. It also became the seduction that captivated and preserved my relationships."

And below follows the recipe for Chicken Chickpea Harira.

Chicken-Chickpea Harira
Serves 8

Harira is a Moroccan soup that is served during Ramadan to break the day’s fast. It is most often prepared with lamb and perfumed with spices like turmeric and cinnamon. Boneless chicken thigh meat generally has a silkier texture and more depth of flavor than chicken breast meat (though chicken breast meat can be easily substituted if you prefer). Ground saffron, toasted cumin, and the classic Indian spice blend, garam masala, contribute a deep, sultry flavor.

My favorite saffron is from Kashmir, a state in northern India. Its color, aroma and taste is headier than Spanish or Persian saffron, and its depth of flavor and color is deeper and stronger. To get the most flavor from saffron, grind the needles into a fine powder using a mortar and pestle.

1/3 cup extra virgin olive oil
1 teaspoon cracked peppercorns
5 whole cloves
1-inch piece cinnamon stick
2 red onions, finely diced
1-1/2 pounds boneless chicken thigh meat cut into small cubes
1/2 teaspoon turmeric
1 teaspoon Aleppo pepper or 1/4 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon kosher salt
3 medium tomatoes, diced
Two 15-ounce cans chickpeas, drained and rinsed
2 cups boxed or canned chopped tomatoes
3 cups water
1/2 teaspoon saffron threads, finely ground
1 teaspoon Toasted Cumin
1/2 teaspoon Garam Masala or sambhar powder
1/4 cup chopped cilantro

Heat the olive oil with the cracked pepper, cloves and cinnamon in a large pot over medium-high heat for 1 minute. Add the onions and cook until they’re soft and lightly browned around the edges, about 3 to 5 minutes, stirring often. Add the chicken and cook until the meat releases its liquid and the pan dries, about 5 minutes, stirring occasionally.

Mix in the turmeric, Aleppo pepper or cayenne and salt and cook for 4 minutes, stirring occasionally. Add the tomatoes and cook until the tomatoes release their juices, about 3 1/2 minutes, stirring often and scraping any browned bits from the bottom of the pot. Add the chickpeas, the boxed or canned tomatoes and the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 35 minutes. Stir in the saffron, toasted cumin, garam masala or rasam and the chopped cilantro. Taste for seasoning and serve.

• • • • • • • • •

You can now order the book at Amazon.

Thanks, as ever, for visiting, and for being there for me.

Suvir

Comments

[bee]

congratulations!!!! i'm sure this book is a wonderful as the previous one. i've seen a lot of folks ogling at that one at the bookstore. lol. one even asked me if she should buy it, 'cos i look desi. i said 'yes'.

[Suvir Saran]

Thanks Bee!
you are very kind to me.
Suvir

[Roopa]

Suvir, Congratulations! I am sure your new shiny book with drool-worthy recipes and pictures will be a super hit! After all, when you do something with your heart and soul put in, it has got to be good! Best wishes!

[Suvir Saran]

Thanks Roopa!
Potter did a great job with production of the cookbook.
I love how the cover came out. They invested all they could to ensure the book is everything it could be. Very kind of them.

Appreciate your advance praise. Hope you enjoy the book as much as you love its look and colors.

Suvir

[RP]

Congratulations!
I have your other book too and I just love it. :)

[priya dilip]

Hi Suvir...
congratulations...i hope ur book reaches all of our shelves soon....All the best... we will enjoy ur cook book as much as did when u were compiling one!!

[Smita]

Holy Yum!!! Can't wait to get my turmeric stained fingers on it - Congratulations!!

Smita

[Mansi]

Congrats on your second book!! most of us live dreaming about our first one:) the recipe looks nice...and the book's coverpage does justice to what's inside...great design!

[Pooja v]

Hi suvir ..Hope your book does very well ..infact i m sure it will. Do i get some % if i try to market it well :P :P ?

[Srivalli]

congratulations!!. by the look of it, the book is very appealing and tempting. I am sure this will be welcomed with great enthusiasm. The book cover is very inviting, so am sure with the invasion of Indian spices, this book will be a hit..

[sia]

congrats suvir...

[Praba]

Congratulations on your second book! Big fan of your first book - Indian home cooking - proof lies here - http://indianthali.blogspot.com/2007/03/my-cookbook-collection-spotlight-on.html

Thanks!

Praba

[Bret Bannon]

Congratulations Suvir on your new book. I’ve read it from cover to cover and have already cooked from it for friends. Thanks so much for adding the Manchurian Chicken recipe. Taking your example, I used cauliflower instead. Jon absolutely adores it! Everyone swooned over the Pistachio-and-Cardamom Pound Cake that I made for a dinner party. Looking forward to seeing you and Charlie again ... soon I hope! All the best.

[rimjhim]

Hi Suvir,
Just to let you know that I tried your spinach and cabbage soup recipe from American Masala to treat myself while I had the flu (since I tend to get mighty depressed and throw many a tantrum when I'm unwell), and gosh, it was superb! Lurve the buttery-ness, the texture, and the revelation that two veggies I dislike can taste so very delicious! Thank you! The flu's almost gone, I say!

[Monisha Cunningham]

Dear Survir
I've come onto your site to thank you I first heard of you and this book through Cooking Light. The picture of the potatoes masala jumped at me right away. I overcame my frugal tendencies and bought the book new and hardcover at Barnes and Noble.

I hope i can convey the difference it has made in my life, and my little household (which consists of my husband and I). Your recipes are flawless--so far, each one I have made has rendered something that I have not yet been able to do with my own family recipes. Born in India and raised here, it has been important to me to make good Indian food. Though i make the food my mom and sister do, how a sabzi or dish turns out in my hands is unpredictable while theirs are mouth watering. But with you, I have finally been able to bring flavor--the flavor i know--into my house. I never thought I would stand over my stove and literally be able to recall the tastes and smells of Delhi street food. Plus they fit perfectly in our mixed indian-american household. and the other cuisine i am most fond of is lebanese, so its highly compatible there too.

So thank you for these gifts and thank you for creating the cook book. so far, i can't help myself from making one new thing a day! If I come to NYC (we're in DC), I hope to come by and get it signed! Warmly, Monisha

[Suvir]

Monisha,
Glad you approve of the book. And that you find the flavors authentic and familiar.
It is exactly feedback such as yours that makes my long day seem worthy and appropriate to live through.

Please keep in touch and allow me to spoil your husband and you when you visit NYC at Devi.

Did you try the Fattoush Salad from the book? The Rishta (Lentil Soup) and the Imm Jadarra? If not, try them out and your Lebanese cravings will get sated as well. Our friend Mary Ann has shared those recipes.

Wishing you and yours the best of health and memorable visits to Devi.

[Monisha Cunningham]

We would love that of course. Thank you!

I actually did try the Imm Jadarra as I happened to have the french lentils on stock. It was comforting, kind of like pulao and kicherri (?). I enjoyed it for 3 days while my husband was away! The onions did add a lovely flavor. one thing though, i didn't know if i cooked them correctly since they didn't quite get brown. (i cooked them for a long time on an all-clad surface and they cooked and cooked but they stayed purple though they had obviously started carmelizing.)

we'll try the others soon enough.

also, I am going to read more about your farm. We recently made a road trip to Polyface Farms in VA. Had you heard of it? Its the farm mentioned in Omnivore's Dilemma (Pollack). We learned a great deal about their sustainable practices; they had chickens, pigs, rabbits and cows. and geese eggs, no way! We'll want to try those now.

[Ashvitha Kamatala]

I have heard about you through lot of friends. When I read your blog and website, it gives me motivation to cook those yummy dishes.... I enjoyed reading your first book. Looking forward for your next one.......

[Monisha Cunningham]

Hey, we're starting a small revolution down here! I have more friends and family who are buying the book because of our transformative experiences using it. There was a period I was making one new dish a day. Thanks for inspiring. Our most memorable exploits recently: the red pepper bruschetta and the cabbage/red pepper/peas dish (my husband was able to make it!!). This week, we're hoping to try the roasted cardamon cauliflower. and yes, we love the Imm Jadarra.

[Rajee]

Congratulations to Chef Suvir, I hope ur books will be a big hit throughout any parts of the world. I love to hear your voice and every experience in each recipe from American Masala. No one will disappoint recipes in American Masala. I am very happy to write the measurement of salt in each recipe from the books. I cant add accidently more salt whether I am in urgent mood or lazy mood after following each recipe from the book. I encourage u to develope more new books to come with beautiful pictures and delicious recipes like Grilling (Indian-American Infusion) where many people loves to grill.
I already advertised ur books in my blog http://exotickitchen.blogspot.com
I'll encourage readers to purchase ur books.
Best wishes!!!

[Suvir]

Monica, thanks for coming back to the blog and posting your experiences. How wonderful that you cook and enjoy and savor and share memories and moments with family and friends. This is exactly what life is about!

Of course I know of Polyface Farm. In fact I have spoken at a conference alongside the farmer/owner. He is wonderfully smart, savvy, practical and knowledgeable. Wish Charlie and I could clone him and have him at our side, giving us immediate lessons in farming and life around a farm. But alas, we are meant to learn our own way, and we are enjoying it.

How did the cauliflower come along? what else have you tried? Have you cooked the goose eggs? They are DEEEELICIOUS! lucky that you can find them now, our geese are not laying anymore... perhaps in Spring?

Ashvitha, thanks for your sweet message. I am glad you feel inspired. Your inspiration from the pages of my book, and that of countless others that inspire me in my classes and through my interactions with them, mean a lot to me. I hope you enjoy the book. Which one do you have? Indian Home Cooking or American Masala? Of course I am working on a few more... it is so much fun to test recipes, document them, and finally photograph them. As tedious as it can be, the joy of doing it far exceeds the fuss. Hope you find all the motivation you need and keep us posted on what you cook and what you create. Thanks!

Rajee, I shall go visit your blog now. Thanks for including the book in it. what have you cooked from my books? what are your favorites? I try to ensure each recipe has my reasoning around when I first prepare it, since that is when I feel most inspired around it. The next several times are insurance for the reader that they work and test out fine. I love to grill, and promise testing many more recipes for grilling. Will keep you posted. Thanks again!

Suvir