Celeb Cook-in

Deepika Padukone's
Tomato rasam
Celeb Cook-in
Deepika Padukone
Actor
MY FAVOURITE DISH I "I can't resist South Indian
cuisine, particularly what is prepared at home. My
mom is my favourite cook. She can cook a variety of
cuisines. I savour her cooking at home and she's
undoubtedly the best."
I LIKE TO EAT AT I "I love to eat at CTR in
Bangalore; I like their butter masala dosa, meddu
vada and Mangalore bhajji."
M Y FAVOURED CUISINE I 'Thai and South
Indian."
M Y NON-FOOD PASSIONS I "My latest passion
is skydiving. I was in Mauritius, shooting for
Break Ke Baad, and I went for skydiving. It
was a life-changing experience. Travelling,
dancing and reading are my other
pastimes."
BEST MEAL I'VE EVER HAD I "All the meals I
have with my family, I love to sit
with my dad Prakash
Padukone and enjoy my
meal."
MY FAVOURITE RECIPE I
"Tomato rasam."
(As told to Richa
Barua)
INGREDIENTS I Vegetable oil: 30ml I Mustard seeds: 1 tsp I
Curry leaves: 25 I Chopped tomato: 500gm I Green chillis: 2
I Red chillis (whole): 2 I /m//water: 60 ml I Salt: to taste
DRY POWDER I Jeera: 25gm I Black pepper: 20 gm I Garlic:
25gm I Drinking water: 1 litre 1 Lemon wedges: 11 Jaggery:
5gm
METHOD I Mix jeera, black pepper and dry garlic together and make fine powder in a
blender.
I Heat oil, add mustard seeds, red chilli
(whole) and curry leaves and saute till
mustard seeds crackle.
I Add chopped tomato and saute
till tomatoes are soft. Then
add sliced green chillis
and add water. Boil for
five minutes.
I Then add imli water,
salt, dry powder and
jaggery. Boil for two
more minutes. Finish
with lemon juice.
Strain and serve with
papadum.
Chief Rakesh Sethi of Ramada Plaza, New Del
serves Deepika Padukone's Tomato rasam)
Celeb Cook-in
Prachi Desai
Actor
MY FAVOURITE DISH I "My mom is the best cook in the world
and I love all the dishes prepared by her, especially paneer
tikka."
I LIKE TO EAT AT I "I enjoy eating at
Bukhara. Its ambience is too good and
the food is awesome. Whenever I visit
Delhi, I make it a point to eat here.
There's nothing like having comfort
food — it's tasty and easy to digest."
M Y FAVOURED CUISINE
I "I love eating homemade food,
especially Indian, because it's
extremely varied. I love
Gujarati food the best."
M Y NON-FOOD PASSIONS
I "I enjoy dancing, travelling,
singing
and
reading,
whenever possible. I want to
learn classical music."
BEST MEAL I'VE EVER HAD
I "With my sister Esha and
my family in Sydney. We had
a blast. I also enjoy eating
out in Hong Kong, my
favourite destination."
M Y FAVOURITE RECIPE
I "It's Angoori paneer tikka, the
way my mother makes it. It's
very spicy, creamy and yummy.
This dish is served with grape
chutney and crunchy salad."
(.As told to Richa Barua)
Celeb Cook-in introduces you to
the lesser-known foodie hidden
in our better-known faces
Prachi Desai's
Angoori paneer tikka
Ingredients
i Cottage cheese: 300 gm I Green grapes: 100 gm i Black grapes:
100 gm i Red grapes: 100 gm I Hung curd: 50 gm i Ginger paste:
Vi tsp i Garlic paste: Vi tsp I Gram flour: 30 gm I Butter: 2 tbsp i
Turmeric powder: 'A tsp I Yellow chilly powder: tsp I Dhariiya powder: Vt tsp i Cream: 2 tbsp I Salt: to taste
Grape chutney
Grapes — green, black, red: 200 gm each I Ghee: Vi tbsp I Onion
seeds: Vi tsp i Lemon juice: 10 ml I Chat masala: to taste.
Method
Grape chutney: i Heat oil in a pan and add
onion seeds and saute i Add diced grapes and
cook till consistency is thick i Remove from
flame and add lemon juice and chat masala.
Angoori paneer tikka. I Heat butter in a pan
and roast gram flour in it till light brown i Add
roasted gram flour in hung curd and add all
the remaining spices and cream together
making a smooth mixture I Cut the cottage
cheese in cylindrical shape and put slits in
it i Fill the slits with prepared grape chutney
and marinate in the prepared marinade I Place
the paneer tikka on a skewer and
roast in tanctoortill light
brown from
outside
I
Serve with
"mom
grape chutney
and
crunchy salad on the
side.
(Tarun Kapoor, executive sous chef, The
Metropolitan Hotel, New
Prachi Desai's Angoori paneer tikka)
Celeb Cook-in
Geetaniali Kirloskar
M Y FAVOURITE DISH I "I just can't resist Tofu Teriyaki.
It's a Japanese dish."
I LIKE TO EAT AT I "Harima in Bangalore and Wasabi
at the Taj in Delhi, because the food is light, healthy,
flavoured differently to Western and Italian food, with a
sufficiently large vegetarian
variety."
M Y FAVOURED CUISINE I
"Vegetarian Japanese food."
MY NON-FOOD PASSIONS I
"Mostly, outdoor sports —
rafting, driving expeditions,
tennis and golf. I love
theatre, acting and
writing."
BEST MEAL I'VE EVER
HAD I "Japanese
dinner with my
husband Vikram and
Kiran Majumdar
Shaw. It was Diakon
salad, Tempura, Soba
noodles, served hot
and garlic fried rice with
vegetables."
M Y FAVOURITE RECIPE I
"Tofu Teriyaki."
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Geetanjali Kirloskar's
Tofu Teriyaki
INGREDIENTS I Tofu (bean curd): 100 gms I Bean sprout: 40 gms I Lettuce iceberg:
80 gms I White sesame: 2 gms. SOBA NOODLE SALAD I Soya Kikkoman: 20 ml I
Plum sauce: 30 ml I Soba noodles: 60 gms I Carrot Julienne: 10 gms I Lime juice:
20 gms I Salt: 5 gms I Sesame oil: 10 ml I Chopped green onions: 5 gms
TERIYAKI SAUCE I Brown sugar: 120 gms i Soya Kikkoman: 100 ml I Garlic
(chopped): 5 gms I Mirin: 10 ml
METHOD I Cut the stem of the iceberg lettuce. I Remove a leaf of the iceberg lettuce to form a cup. I Slice the tofu and marinate with teriyaki sauce and grill for 23 minutes. I Set aside for one minute. I Cut the tofu in small dices, place the beans
sprout on the base of the lettuce cup and top it up with the tofu mix. I Serve the
soba noodle salad with the lettuce wrap. TERIYAKI SAUCE I On a sauce pan, put
brown sugar, Kikkoman soy sauce, Mirin and garlic, l Cook this over medium heat,
stir continuously, allow the sugar to dissolve. I Do this until it forms a sauce-like
consistency. SOBA NOODLE SALAD I In a pan, bring 3 quarter water to
a boil. I Add soba noodles and cook for 5 to 6 minutes. I Drain noodles and rinse under cold running water. I To prepare dressing, add
Kikkoman soy sauce, sesame oil, lime juice, plum sauce and salt
and blend until it emulsifies. I Dress the soba noodles and blend
with half the dressin. I Refrigerate the noodles for 15 minutes. I Before serving, add
reserved dressing to the
noodles, mix well. I
Sprinkle salad with
chop green onions
and julienne carrots.
•
(Chef Jai Ram of The Westin Mumbai Garden
City, serves Geetanjali Kirloskar's Tofu Teriya,
—
"
>
Celeb Cook-in
Roshini Chopra
Actor/TV presenter
M Y FAVOURITE DISH "Dimsum. I love
Chinese cuisine and the dimsum is an
ideal healthy, tasty dish that I can
have anytime."
I LIKE TO EAT AT " I love eating at
Royal China, Cellinis and Pali
Village Cafe."
M Y FAVOURED CUISINE
"I
like Chinese and Mexican.
I'm fond of spicy food and
therefore love all SouthEast Asian cuisines too."
M Y NON-FOOD PASSIONS
"Cinema, travel and definitely
fashion."
BEST MEAL I ' V E EVER HAD 1 "I h a d
my best meal in New York at a
restaurant called Buddakan with
my friends. The decor was sublime
and the food was to die for."
M Y FAVOURITE RECIPE
"A Mexican dish called
(As told to Ravneet Kaur)
Burritos."
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Roshini Chopra's
Burritos
Ingredients
I Burrito roti (Well cooked): 60 gms I Capsicum (sliced): 15 gms I Mexican rice
(from Baine Marie): 60 gms I Pepper red (sliced): 15 gms I Pepper yellow (sliced):
15 gms I Zuccini (half moon): 20 gms I Squash (half moon): 20 gms I Garlic
(chopped): 3 gms I Onion (sliced): 20 gms I Cottage cheese (in rectangles):
100 gms I Fajita seasoning: 3 gms I Oil: 50 gms I Monterey Jack cheese
(shredded): 30 gms I Enchilada sauce: 50 ml I Queso sauce:
50 ml I Chipotle base: 30 ml.
Method
! Heat oil. Add onion and cook until translucent.
I Season with garlic, cumin, salt and pepper.
I Stir in the chilies and black beans until well
blended. Turn off heat, but keep warm.
I In a saucepan, combine the chili,
salsa and enchilada sauce.
I Mix well and cook over medium
heat until heated through. Turn off
heat and keep warm.
I Place a warmed tortilla on a plate and spoon
a generous portion of the sour cream, Mexican rice,
dices of cottage cheese and bean mixture onto the
centre. Top with lettuce and tomato.
I Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
I Spoon a generous amount of Queso cheese sauce and enchillada sauce over
the wrap.
Tanushree's
Fish Curry
Celeb Cook-in
Tanushree Dutta
MY FAVOURITE DISH I "I can't resist spicy
chilly chicken. I enjoy it with both fried rice
and noodles. But when I'm very hungry, I
relish it as a starter too."
I LIKE TO EAT AT I "I hardly get
disappointed with Chinese restaurants, I
love China Gate in Bandra. I'm rather
choosy about other cuisines as I have to
be careful about the spices they use."
BEST MEAL I'VE EVER HAD I "It would
have to be the fusion Japanese sushi I had
on a recent trip to the US. It was splendid 1
and since I am a Bengali, I anyway love /
fish, but this was really done well."
j
INGREDIENTS I Fish (washed and sliced): 250 gms I Coriander
leaves (chopped): 1 cup I Tomatoes (finely chopped): 2 I Garlic: 8
cloves I Green chillies (chopped): 2 I Methi seeds: 1 tsp I
Coriander powder: 1 tsp I Turmeric powder: a pinch I Salt to taste
I Oil as required.
METHOD I Marinate the fish in salt and
turmeric powder for 15 minutes.
I Shallow fry the fish pieces, drain and keep
aside.
I Grind the coriander leaves, garlic and
green chillies.
I Heat oil, add masala paste and fry till the
oil separates out.
I Add tomatoes, methi seeds and
powder masalas and fry till the oil begins
to float on top.
I Add about 1 cup water. Bring
the gravy to a boil.
I Add the fish slices and cook for 10
minutes.
I Serve fish
curry hot.
M Y FAVOURED CUISINE I "Currently, it's I
Chinese, because it's light, unlike Indian j
food which makes you feel stuffed."
MY NON-FOOD PASSIONS I "I can't stop
shopping. I really feel good after a
shopping spree. But mostly I love
shopping in London or New York."
f
M Y FAVOURITE RECIPE I "Fish curry.
(As told to Ravneet Kaur)
Celeb Cook-in introduces you to the
lesser-krtown foodie hidden in our
better-known faces
K K CHOUDHARY
Celeb Cook-in
Neha Dhupia
Actor
M Y FAVOURITE DISH I "There's
nothing more tempting than
Caribbean fish chowder, I can't
resist it."
I LIKE TO EAT AT I "There are
a few places where I unwind
when I eat out — Royal China,
Wasabi and Nobu. They not
only serve great food but the
experience is enjoyable."
M Y FAVOURED CUISINE I "Japanese
and macrobiotic organic food. I'm
discovering both these cuisines as
futuristic and healthy."
M Y NON-FOOD PASSIONS I "For
me, travelling is about having
fun and seeking adventure
and yoga is about pleasing
the mind."
BEST MEAL I'VE EVER HAD
l"It's got to be Nobu in
London with my parents. It
was a wonderful experience."
MY FAVOURITE RECIPE I
"Greek country salad."
(As told to Ravneet
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Kaur)
Neha's Greek
Country Salad
INGREDIENTS I Cherry tomatoes, cut in half: 61 Lebanese cucumber, cut in square: 11 Bell peppers (red and yellow), cut
in squares: 2 I Red onion, cut in rings:
1 I Olive oil:1/2 cup i Kalamata
olives: 8 I Feta cheese: 100 gms
! White wine vinegar: 2 tbsp I Lemon
juice: 2 tbsp I Oregano leaves:1tbsp I
Black pepper, cracked:1/2 tsp i Salt: 1
tsp.
METHOD I Add Lebanese cucumber, cherry tomato, Kalamata
olives,
feta
cheese, red
onion, romaine
lettuce
a n d
b e l l
peppers
to a large
serving
bowl.
\
I Make the dressing
with white wine vinegar,
lemon juice over the salad and
toss in the bowl and serve.
(Chef Saby of Olive Delhi, serves
Neha Dhupia's Greek salad)
SAMIK SEN
Celeb Cook-in
Raveena Tandon
tor
M Y FAVOURITE DISH I "I'm a true Punjabi, so
I love tandoori chicken. I just can't say no
to well-made tandoori chicken."
I LIKE TO EAT AT I "I enjoy eating both
at home and outside, I like Urban Tadka
in Mumbai."
M Y FAVOURED CUISINE I "I can't resist
Chinese and Thai, especially Thai
as they use exotic ingredients."
M Y NON-FOOD PASSION
I "I relax by reading and
listening to music. Dancing is
my passion. I have written
short stories and poems,
both in English and Bengali."
B E S T MEAL I'VE EVER HAD
I "My most memorable
meal was with my husband
at a highway dhaba
in
Udaipur. I can still recall the taste
of the veggies and chhole. I think
Rajasthani people use spices in the
most amazing manner."
Raveena Tandon's
Chicken dhansak
INGREDIENTS
1 Vegetable oil or ghee: 4 tbs I Mixed lentils: 1 cup I Chicken pieces (skinned):
500 gms I Chicken stock: 1/2 litre I Cinnamon: 1 piece I Cloves: 6 Cumin
seeds: 1/2 tbsp I Coriander seeds: 1/2 tbsp i Peppercorns: 7 I
Bay leaves: 3 I Star anise: 11 Sesame seeds: 1/2 tsp I Grated
nutmeg: 1/4 tsp I Turmeric powder: 1 tsp I Dried red chilies:
2 l Fenugreek seeds: 1/2 tsp I Mint leaves: 50 gms Fresh
coriander leaves: 70 gms I Fresh fenugreek leaves: 60 gms
Ginger paste: 1 tbsp I Tamarind paste:1 tbsp I Garlic
paste:1 tbsp I Salt to taste.
METHOD
I Wash the lentils and soak in cold water. Add salt and
turmeric. Add chicken stock. Whisk the lentils. I Dry
roast all the spices. Grind to a fine powder and mix
in the turmeric and nutmeg.
I Fry the chicken pieces. Set aside.
I Stir-fry fresh coriander, fenugreek and mint
leaves. Heat a pan. Add the whole chilies and fry.
Add a cup of water, the lentils,
the chicken pieces and
salt. Simmer for 25-
M Y FAVOURITE RECIPE
I "Chicken dhansak."
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
SAATISH JAISWAL
Celeb Cook-in
M Y FAVOURITE DISH I "I simply can't resist grilled fish and prawns
with garlic butter sauce. The combination of garlic and butter with
fish is simply irresistible."
I LIKE TO EAT AT I "I enjoy eating out, few of my favourite places are
- Barbeque Nation and Italian at The Hyatt, Trishna at Lokhandwala
and Mainland China."
M Y FAVOURED CUISINE I "Chinese is my favourite
cuisine because it is light. I find Dim
Sums, soup, mushrooms and babycorn
absolutely irresistible."
M Y NON-FOOD PASSION I "I
relax by reading, listening to music,
dancing is my passion. I have written
short stories and poems in both English
al!d Bengali."
B E S T MEAL I'VE EVER HAD I "It w a s in
Sydney, I had a wonderful sushi dinner
by the harbor. It was an exotic meal
of fresh crabs and fish cakes and the
ambience was breathtaking. This
was my honeymoon trip and will
always remain close to my heart."
M Y FAVOURITE RECIPE
I Thai Chilli Prawn.
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Rituparna's Thai
Chilli Prawns!
INGREDIENTS
I Prawns:1/2 kg I Shitake mushrooms, (sliced):
200gms I Garlic, minced: 6 cloves I Thai chili
paste: 2 tbsp I Oyster sauce: 4 tbsp I Oil for
sauteing | Pinch of salt I Spring onion: 1 sprig
I Red chilli: 4 iPokchoy: 1 bunch
METHOD
I Mix oyster sauce and roasted red chili paste.
I Heat pan. Saute garlic.
I When half cooked, add mushrooms
and prawns. Cover and let prawns cook.
I Lower the fire once the sauce from prawns
starts to boil. I When the shell is rich orange,
add in the chilli and oyster mix. I Stir to make sure
all the prawns are covered
with the chili-oyster mix.l Turn off the
fire l
l Serve with sauteed Pokchoy.
Celeb Cook-in
Dipannita Sharma
Dipannita Sharma's
Chocolate fudge
MY FAVOURITE DISH I "I can't resist fish curry and rice. It is because being an
Assamese, I've grown up eating this food. I also enjoy butter chicken and naan.
It reminds me of my Delhi University days."
I LIKE TO EAT AT "I love to eat at the quaint sidewalk
cafes in Europe. In Mumbai, I really enjoy eating at
Indigo cafe. The all-day breakfast menu there is
something I really enjoy."
BEST MEAL I'VE EVER HAD I "I was visiting Guwahati,
my hometown, and I had the most awesome fishcurry rice at home. It was extremely satisfying."
M Y FAVOURED CUISINE I "My first choice would be
Indian, because it is extremely varied. There's no one
particular kind of Indian food as different parts of
India provide their own distinct flavours and styles
of cooking, which makes the cuisine so
unique."
M Y NON-FOOD PASSIONS i "It's music. I love old
classics (mostly Hindi and some English) and
instrumental music. I also enjoy lounge as it's
soothing. I find semi-classical music (both filmi and
non-filmi) a perfect balance between intense and light."
M Y FAVOURITE RECIPE I "It's actually my secret
chocolate fudge recipe, which I had learnt way back
in school."
INGREDIENTS I Condensed milk: 400 gmsl brown sugar:
180 gms I butter: 100 gms I dark chocolate: 200 gms
METHOD
I Combine sugar, butter and condensed milk in a heavy
bottom pan and heat till the butter melts and sugar
dissolves to form a homogenous mixture.
I Add chopped dark chocolate to the
above mixture and stir, allowing the
chocolate to melt.
I Pour the above mixture in a
parchment paper-lined tin and let
cool for 2-3 hours.
I Cut into desired pieces
and serve.
(
(As told to Kalpana Sharma)
4
Celeb Cook-in introduces you to the lesser-known
foodie hidden iflk>ur better-known faces
(Chef Neeraj Tyagi 3TThe Claridges, New
Delhi, jrauf<^ipannita's Chocolate fudge)
JL
Celeb
Cook-in
Mona Singh
Actor
MY FAVOURITE DISH I "I like Punjabi food like kadhi chawal,
rajma chawal, etc. Earlier, I used to like Butter Chicken also,
but now I've turned vegetarian."
I LIKE TO EAT AT I "Whenever we go out, I enjoy eating at
Mumbai's Urban Tadka, Masala Mantar and Salt Water
Cafe."
M Y FAVOURED CUISINE I "I
relish Continental food."
M Y NON-FOOD PASSIONS
I "I love singing and
usually I sing while I'm
cooking,
so
that
nobody comes in the
kitchen!"
BEST MEAL I'VE EVER
HAD I "The most
memorable meal
was with my
friends at Salt
Water
Cafe,
where
we
ordered almost
everything."
MY
FAVOURITE
RECIPE
I
"Tomato
Couscous."
(As told to Pallavi
Bansal)
Mona Singh's
Tomato Couscous
Ingredients
I Vegetable broth: 50ml I Couscous: 40gm I Piquant peppers: 30gm
I Tomato puree: 20gm I Extra virgin olive oil: 3 tbs I Cherry tomatoes: 40gm i Finely chopped fresh basil leaves: 10gm i Parsley: 10gm
i Salt: to taste i Pepper: to taste i Roasted walnuts: 20gm i Roasted almonds:
20gm i Caper berries: 5gm I Kalamata
olives: 20gm.
Method
I In a small pot, bring the broth to a
boil with tomato puree. Stir in couscous. Remove from heat and cover. Let
it cool. Fluff with fork; set aside.
I In a large bowl, combine cooked cous
cous, piquant peppers, cherry
tomatoes, basil, parsley and
extra virgin olive oil.
Toss to combine,
i Divide into four
small portions,
i Toss one portion
with almonds,
second
with
walnuts, third
with kalamata olives and
the
fourth
with just extra
virgin olive oil.
i Serve warm or
at room tempera
ture.
SHANTANU DAS
Celeb Cook-in
foodie hidden in our b
Chef Saby, of Olive Beach,
serves Mona Singh's Tomato
Celeb
Cook-in
Ravi Bajaj
M Y FAVOURITE DISH I "Although I am a hhardcore nonvegetarian, there is a vegetarian dish I atbsolutely relish. The
Pumpkin Ravioli at La Piazza in Hyatt Reegency. New Delhi, is
a delicacy I love."
I LIKE TO EAT AT I 'Apart from my own c;:afe. Soak, I enjoy my
meal at Oberoi's Travertino and
Threesixty for the lovely Sushi prepared
by Chef Augusto. I also enjoy eating at
Setz in DLF Emporio."
MY FAVOURED CUISINE I "Undoubtedly,
Italian! The variety available in Italian
cuisine is so wide and besides, it retains
the originality of the ingredients."
M Y NON-FOOD PASSIONS I "It is music
for me! I find solace in Indian
classical music. I also love
listening to thumri, ghazals agd
qawwali."
B E S T MEAL I'VE EVER HAD I A
mini-burger I had at L'Atelier de
Joel Robuchon in Tokyo. The
burger had a pattie of foie gras
and Kobe beef stuffed with
exotic fruits and vegetables. A
bite into it was orgasmic."
M Y FAVOURITE RECIPE I "Lobster
Linguine."
(As told to Anwesha
Mittra)
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Ravi Bajaj's
Lobster Linguine
INGREDIENTS i Linguini pasta: 250 gm I Green peas: 30 gm Bacon bits:
20 gm I Parmesan cream sauce: 200 ml I Butter: 10 ml Shredded Parmesan cheese: 15 gm I Parsley: as per requirement I Garlic bread: 1. FOR
PARMESAN CREAM SAUCE ! Lemon juice: 5 ml I Cream: 100 ml Butter: 20
gm l Flour: 10 gm I Salt: 2 gm I White pepper: 1 gm I Onion: 20 gm Garlic: 5 gm i Tabasco: 2 ml I Parmesan cheese: 30 gm I Cheddar cheese: 20
gm i Milk: 20 ml
METHOD I Boil the pasta in salted water for 12 minutes. In a pan, heat
butter and saute the lobster meat. Add Parmesan
cream sauce and heat. I Add green peas and dice
crispy bacon while stirring constantly, i Add the
boiled linguini to the sauce. I Using a fork, pour the
linguini on a plate and garnish with shredded
Parmesan cream.
For Parmesan c r e a m sauce
, i Heat the butter and saute chopped
onion and garlic till translucent, add the
flour. I Add the cream and milk to
the mixture and boil while constantly whisking with a wire
whip. I Boil the sauce till it
gets thick and reduce the
flame. I Add cheese. Tabasco, salt, pepper and lemon
juice and mix well. I Finally,
add the chopped parsley and
remove from the range.
(Corporate Chef Shirish Singh of Ruby Tuesday,
New Delhi, serves Ravi Bajaj's Lobster Linguine)
Celeb Cook-in
Minisha Lamba
Actor
MY FAVOURITE DISH I "I love South
Indian food, especially idli sambar, I
can't resist them, I can eat it
anytime, anywhere."
I LIKE TO EAT AT I "I love to eat
at home. My mom is the best cook,
she knows what I want and how
much. I'm a homely person. I spend
my time at home when not
shooting."
M Y FAVOURED CUISINE I "It's
definitely Indian — Tandoori
chicken, I basically like hardcore Punjabi food, with lots
of masala and mirch.
Hyderabadi and South
Indian cuisines are other
favourites.
M Y NON-FOOD PASSIONS I "I
love exploring new places. My
favourite pastime is singing."
BEST MEAL I'VE EVER HAD I
"It would be with my best
friend Ashi."
MY FAVOURITE RECIPE I
"Tandoori chicken." (As told to
Richa
Minisha Lamba's
Tandoori chicken
INGREDIENTS I Chicken leg and breast: 300 gms I
Deghi mirch: 10 gms I Ginger garlic paste: 1 tsp I Kasuri methi: 1 tsp I Hung curd: 25 ml I Salt: to taste I
Pepper: to taste I Mustard oil: 10 ml I Garam masala:
10 gms.
METHOD I Prepare the chicken by making cuts on
thigh and breast.
I Marinate the chicken with ginger garlic paste, salt
and keep aside.
I Cream the hung curd, add ginger garlic paste,
seasoning deghi mirch, oil, garam masala.
I Pour cream and smoothen the marination, however check seasoning.
ISkewer the chicken and put in the
tandoor at 200-250 degree C.
Barua)
Celeb Cook-in introduces you
foodie hidden in our
Chef Anurudh Khanna, of The Park
Minisha Lamba's Tandoori chicken
Celeb Cook-in
Bruna Abdullah
Bruna Abdullah's
Chicken Steak
M Y FAVOURITE DISH I "I simply can't
resist my mom's recipes. She makes the
best Lasagna with homemade bread."
I LIKE TO EAT AT I "Don Giovane
at Juhu, Mumbai."
BEST MEAL I'VE EVER HAD I "I'm a
foodie, I make sure I eat well
everyday! Last time I ate a great
meal was at Indigo at the
Palladium in Delhi."
M Y FAVOURED CUISINE I "I
usually have a craving for
Italian and Indian food.
I'm always tempted to
eat Italian as it is
light."
MY NON-FOOD
PASSIONS I "Cycling
and surfing for
new songs
online."
MY FAVOURITE
RECIPE I
"Chicken
Steak."
Celeb Cook-in introduces you to the lesser-known
foodie hidden iflk>ur better-known faces
INGREDIENTS I Chicken steak: 220 gms I Lettuce:
11 Roasted vegetable: 100 gms I Mushroom sauce:
20 gms I Chopped parsley: 5 gms I Mashed
potatoes: 150 gms
METHOD I Coat chicken steak in flour and put on
the griddle. I On the other hand, heat mashed
potatoes and vegetables.l When chicken steak is
cooked, place it with vegetables, lettuce and mash
potatoes. I Pour sauce on top of the chicken
steak and sprinkle some parsley on it and serve.
ROASTED VEGETABLES
INGREDIENTS
I Chopped garlic: 20 gms I Chopped
rosemary: 10 gms I Crushed black pepper:
10 gms I Olive oil: 50 ml I Three peppers I
Yellow and green zucchini I Salt to taste.
METHOD
i Place vegetables in a tray
and put all the ingredients
on top and mix well. I
Roast in the oven at 350
degree C for five
minutes or until it gets
light brown colour.
(Chef Manoj Kumar of (fctel Siddharth.J
New Delhi, serves Bruna's Chicken Steak)
Celeb Cook-in
Prathibha Prahlad
•
i t
assical dancer
M Y FAVOURITE DISH "Rava idli is one of my favourite dishes."
I LIKE TO EAT AT 'At Mavalli Tiffin Room, popularly known as
Mill, in Bangalore. Here, you get idlis in silver plates; served neat
and clean. The taste of the dish has not changed 100 years!"
BEST MEAL I'VE EVER HAD I "A huge
banquet of Pan Asian cuisine — a wide
range of entrees, seafood platters,
salads, beautifully carved fruits, exotic
desserts in the poolside of the Hyatt
Bali Hotel, Indonesia, in celebration
of my 35 th birthday, with
Ramakrishna Hegde, Ram
Jethmalani and other friends."
M Y FAVOURED CUISINE i "North
Karnataka cuisine — j o w a r rotis,
eggplant 'gojju, korigassi with
crisp rotis, all the spice powders
and the home-made pickles
that are part of the meal."
M Y NON-FOOD PASSIONS I
"Classical dance
(bharatanatyam), spending time
with my kids and dog, listening
to music, reading, writing,
travelling to new places."
Celeb Cook-in introduces you to the lesser-known
foodie hidden iflk>ur better-known faces
Prathibha Prahlad's
Rava idli
INGREDIENTS I Rava: 1kg 1 Refined oil: 3-4 tbs I Mustard seeds: 1/2
tsp I ginger (chopped): 1 tsp I green chillies (chopped): 2 tsp I curry
leaves (chopped): 25 gms I cashew nuts: as desired I Gram dal\
approx 50 gms I curd: 1 1/2 Itr I soda: a pinch I coriander leaves: a
bunch l salt to taste.
METHOD I In a kadai, heat about 3-4 tablespoons of
oil. I Add mustard seeds, gram dal, cashew nuts,
green chillies, ginger and curry leaves in that order.
Fry all the above ingredients for a minute or two. I
Then add the semolina (rava) and toss till
ingredients are mixed. Continue to cook until the
rava changes colour and emits a light roasted
aroma. I Remove from fire and allow the mixture to
cool. I A couple of minutes before steaming the
idlis, place the cooled mixture in a vessel.
Add curd, a pinch of soda, salt to taste
and a bunch of coriander leaves and mix
well. Take care to see that no lumps
remain. I Fill the idli cups/moulds with
the batter and cook the idlis in an idli
cooker for about 10 minutes. I The
idlis are ready to serve. Served
best with coriander
„.. ^
chutney and potato
sagoo (sabji).
"^"v ^
f
(Janardhan Maiya of MTR
serves Prathibha Prahlad's Rava
Celeb Cook-in
Anna Singh
Fashion designer
M Y FAVOURITE DISH I "I simply love eating coastal
seafood. My favourite is prawn curry, stuffed pomfret
and prawns gassi."
I LIKE TO EAT AT I "In Mumbai, I love eating at Olive,
Gajalee, Mahesh Lunch Home, Indigo and Signor Sassi, Zuma, Hakasan and Pattara in London and Kudeta in Bali and Martin's Corner in Goa, they
have this dish named after Sachin
dulkar as 'Sachin Special crab masala'
which is fantastic."
M Y FAVOURED CUISINE I "Italian and
Indian coastal seafood and Hyderabadi
food. I love vegetarian food because
I was a vegetarian till I was 13 and
then got introduced to seafood by
my close friends."
BEST MEAL I'VE EVER HAD
I "Hyderabadi food from
Pinky Reddy's home and my |
cook's fish curry and parsi H •
style Pattaro Na Machi."
*
NON-FOOD
PASSIONS
I \
"Shopping.
travelling,
reading and playing games
with my pets."
Anna Singh's
Hyderabadi Biryani
INGREDIENTS
I Basmati rice: 1kg i Green cardamom: 5i Bayleaf: 2 i Mace:2
i Oil: 30 ml i Onion: 80 gms i Cauliflower: 100 gms I Carrot:
100 gms I Beans: 100 gms I Green peas: 50 gms I Coriander:
20 gmsi Mint: 10 gms I Curd: 50 gms I Red chilli powder: 10
gms i Turmeric powder: 5 gms I Garam masala: 5 gms i Saffron:
1 pinch i Ghee: 20 gms i Butter: 10 gms i Cream: 10 ml i Rose
water: 2 ml i Salt (to taste) 11 lemon squeezed i Water (for boiling rice) I Shredded green chilli: 5 I Juliennes ginger: 3 gms.
METHOD
I Blanch cut vegetables, i Soak rice in water for 30-40 minutes,
i Take oil in a pan and crackle cardamom, bayleaf, mace and
saute onion till brown in colour.
i Now add all vegetables, red chilli and turmeric powder, salt,
garam masala, green chilli, ginger, mint, coriander, whip curd
and cream, i Take a pot and add water, mint
leaves, coriander leaves, lemon, mace, salt
and boil it. Add rice and cook it. I When
rice is cooked, strain it and layer it with
marinated vegetables, i Finish with
ghee, saffron, butter, rose water, mint
leaves, coriander leaves and green cardamom powder. I Seal the pot and cook
it on slow
flame.
Mr
M Y FAVOURITE DISH I "Hy-
derabadi biryani."
Celeb Cook-in introduces y o u t o
the lesser-known f o o d i e h i d d e n
in our b e t t e r - k n o w n faces
Chef Bhairav Singh Rajput of
ourtyard by Marriott, Mumbai,
erves Anna's Hyderabadi biryani)
Celeb Cook-in
M Y FAVOURITE DISH
I "I love Paneer butter
masala with tandoori
roti."
I LOVE TO EAT AT
I "I enjoy eating out at
Mumbai's Urban Tadka
and Bade Miya."
M Y FAVOURITE CUISINE
I "I love to eat Indian and
Thai food."
BEST MEAL I EVER HAD
I "Home is the place
where I enjoy home
cooked food with
my family."
M Y NON-FOOD PASSIONS
I "Travelling, reading
and watching movies."
M Y FAVOURITE RECIPE
I "I can never resist Vegetables in Thai green
sauce."
Payal Rohatgi's
Kaeng keaw waan pha
Ingredients
i Green curry paste: 30 gm i Coconut milk: 100 ml
i Vegetable stock: 25 ml
i Pea aubergine: 20 gm i Fresh red chilli: 1 gm
i Basil: 2 gm i Broccoli: 20 gm
i Zucchini: 20 gm i Baby corn: 20 gm i Asparagus: 20 gm
i Cherry tomato: 20 gm i Light soya: 2 ml i Lemon juice: 1
ml i Galangal: 5 gm i Kaffir lime leaf: 1 gm.
Method
•Saute curry paste with little oil till the raw flavour is
gone. »Add the vegetables and continue
cooking till vegetables are half done.
•Add coconut milk and vegetable stock, continue
cooking till all the vegetables are done.
•Check for seasoning and add light soya.
•Finish with basil leaves and
lemon juice.
•Serve with a
bowl of
steamed
jasmine
rice.
(As told to Ravneet Kaur)
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Chef Piyawat of Courtyard by Marriott, Gurgaon,
serves Payal Rohatgi's Kaeng keaw waan phak
Celeb
Cook-in
Udita Goswami
:or
MY FAVOURITE DISH I "I love chicken
momos. When it comes to Indian
food, I enjoy Bhindi aloo fry as it's my
weakness."
I LOVE TO EAT AT I "Out of the Blue in
Bandra, Mumbai. The ambience there
is excellent and I love to choose
from the variety of pasta dishes."
M Y FAVOURITE CUISINE I "There's
nothing like Indian food, it's my
comfort food, but I also savour
Italian and Thai dishes as well."
MY NON-FOOD PASSIONS I "I love
to explore interesting websites
and play games on my Blackberry."
BEST MEAL I'VE EVER HAD I
"When you are really hungry, the
intense craving can change the
taste of the food you eat. The
best meal I ever had was at Out
of the Blue in Bandra, where I
sampled Chicken Paparika
Pasta with my best friend."
M Y FAVOURITE RECIPE
I "Chicken Siew Mai."
(As told to Richa Barua)
Celeb Cook-in introduces you to th
foodie hidden in our better-known
Udita Goswami's
Chicken Siew Mai
INGREDIENTS
I Chicken mince: 180 gms i Spring onion: 20
gms i Ginger: 10 gms i Cornflour: 5 gms i Salt: 2
gms i Chicken powder: 3 gms i Sugar: 3 gms i
Light Soya: 5 ml i White pepper: 2 gms i Sesame
oil: 3 ml i Onion oil: 3 ml i Egg: 11 Yellow Wonton sheets (available in shops): 6 i Green peas:
6.
METHOD
Take chicken mince, add egg, light soya
and cornflour in a mixer-grinder.
* Mix it nicely, using a mixer-grinder.
* Add other seasonings such as salt,
chicken powder, sugar and pepper.
* Add onion and sesame
oil and mix till soft.
* Stuff the mixture in
the yellow Wonton
sheet.
* Garnish it with
green peas.
* Arrange the dimsums in a basket
and steam for
8 minutes.
Chef Dong Long, of The
Delhi, serves Udita Goswami's
M Y FAVOURITE DISH i "I like
food made by my mother
and grandmother, whatever, whenever."
I LIKE TO EAT AT I "At home
— healthy, hygienic, value
for money —- with the
world's best chef in attendance, my mother."
Celeb
Cook-in
Palash Sen
M Y FAVOURED CUISINE I
"Dogra and Bengali cuisine. It's my genetic predisposition."
B E S T MEAL I ' V E EVER HAD I
"Every meal I've had
with my band after a
concert is delicious and happy.
It's the love we
share that makes the
meal happen. A band
that eats together,
rocks forever!"
M Y NON-FOOD PAS-
SIONS I "Medicine,
music, cricket,
sleeping — not
necessarily in
that order."
M Y FAVOURITE
RECIPE I "Aloo ka
madraa and Aloo
jhinge posto, either
one."
Celeb Cook-in
introduces you to the
foodie hidden in our better-known faces
Palash Sen's
Aloo jhinge posto
INGREDIENTS I Green chilies (slit); 2 i
Medium potatoes: 5 - 6 i Sugar: 1/2 tsp i
Mustard oil: 2 tbsp i Medium onion
(sliced): 1 i Panch phoron (fenugreek
seeds+ kalonji+ mustard +fennel seeds
+cumin seeds): 1 tsp i Poppy seeds (khus
khus): 4 tbsp i Peeled jhinga: Vi. kg i
Turmeric powder: 1 tsp i Salt to taste.
METHOD
• Peel and cut the potatoes into one-inch
sized pieces, keep in water. "Soak poppy
seeds in one cup warm water for 15-20
minutes. Drain and grind to a fine paste, •
Meanwhile, marinate jhinga using half tsp
of turmeric powder. «Heat up mustard oil
in a pot till it reaches a smoking point, •
Mix in panch phoron and allow it to crackle. Add slit green chillies. Now, add sliced
onion and allow it to cook till
light golden brown
colour. •Mix in potato pieces and stir fry
on medium heat
for five minutes,
stirring frequently. •
Add marinated jhinga and cook it for further two minutes, j j
•Mix in the poppy seeds
paste, stir and mix in half cup of water, cover and stir fry on low heat till the potatoes
are almost done. *Take off the lid, mix in
salt and sugar. •Continue to stir fry till potatoes are completely cooked. 'Serve hot.
TIPS •Aloo jhinga posto is
a Bengali dish, normally
eaten as a dry accompaniment to a meal of rice
and curries. *Cut the
potatoes in uniform
sizes to cook them
equally. *You can
also add lemon juice
before serving,
which will add to
delicacy to this
dish.
Chef Ranjan Anurag, of Renaissance Hotel, Mumbai,
serves Palash Sen's Aloo ihinqe posto
Celeb Cook-in
Cyrus Sahukar
VJ/Actor
M Y FAVOURITE DISH I "It depends o n t h e
climate conditions, though my all-time
favourite is dal chawal, capsicum stuffed spicy
potato with salad and pickle."
I LOVE TO EAT AT I "I like home food as most of
the time I'm travelling. So, I usually invite
people or get myself invited!"
M Y FAVOURITE CUISINE I "It's definitely I n d i a n
food, but I also enjoy Thai and Japanese."
MY
N O N - F O O D PASSIONS I " I love
camping in the jungle, which includes spotting tigers, trekking,
meeting random people on the
road and doing adventurous
sports. Besides this, I also
love to try my hand at gardening."
B E S T M E A L I ' V E EVER H A D I
"When I was 15 years old, I
went to Saat Taal (Nainital) with my friends, I
poured 5 kgs of potato, 3
kgs of rice, 1 kg of dal
some chicken, green chillies
and 300 gm of butter in a pot
and the result was the best meal
I've ever had."
Cyrus Sahukar's
Murgh Jhalfrezi
Ingredients
i Chicken tikka (cooked): 150 gm i Red bell pepper triangles: 15 gm
i Yellow bell pepper triangles: 15 gm i Green capsicum triangles: 15 gm
i Tomato triangles: 15 gm i Onion triangles: 15 gm
i Salt to taste i Red chilly powder: 20 gm
i Turmeric: 15 gm i Cumin seeds: 10 gm
i Garam masala powder: 10 gm i Jeera powder: 10
gmi Kasoorimethipowder: 5 gm i Oil: 120 ml
i Chopped ginger: 10 gm i Chopped garlic: 10 gm
i Chopped green chilli: 15 gm
i Chopped cilantro: 15 gm
i Lemon juice: 20 ml
Method
•Take oil and then add cumin seeds. When they start
crackling, add chopped green chillies, ginger, garlic.
Cook till the garlic is golden brown.
•Add the red, green, yellow, tomato and onion triangles arid stir fry for some time.
•Then add the chicken dices and add all the powdered spices and stir-fry.
•Check the seasoning
and finish the dish
with chopped cilantro
and lemon juice.
*
M Y FAVOURITE RECIPE I
"Murgh Jhalfrezi."
As told to Pallavi
Bansal)
Celeb Cook-in introduces you to
the lesser-known foodie hidden
in our better-known faces
Chef Yogender Pal, of The Claridges Surajkund,
serves Cyrus Sahukar's Murgh Jhalfraizi
R.I) UJSW?,.
Celeb Cook-in
Riya Sen
Actor
m
•i
Riya Sen's
Mexican chicken
MY FAVOURITE DISH
I "I simply can't resist eating Black cod fish."
I LOVE TO EAT AT
I "Nobu is my favourite eating joint."
MY FAVOURITE CUISINE
I "I relish Thai food."
BEST MEAL I EVER HAD
I "Black cod fish at
Nobu with friends."
M Y NON-FOOD
PASSIONS
i "I love swimming, doing
yoga, listening to
music and
dancing."
MY
FAVOURITE
RECIPE
I "Mexican
chicken.'
(As told to
Pallavi
Bansal)
Ingredients
i Chicken thigh: 21 Corn kernels: 'A cup i Retried
beans:'/i cup i Olive oil: 1 tbsp i Onion, chop: 1 tbsp
Tomato dices: Vi cup i Bell peppers (red, yellow): 1 i
Jalapeno peppers: 1i Gherkins: 2 i Salt: to taste i
Pepper: to taste.
Method
• Heat oil in a pan and saute garlic and chopped
onion.
• Add chicken dices and cook for five minutes. Also,
add corn kernels, diced tomato and refried beans.
• Stir gently and add stock if required, mix diced bell
peppers and sliced gherkin.
• Simmer for five more
minutes till chicken is
cooked.
• Adjust the seasoning and add cream to
finish.
• Serve hot with
jalapeno
tossed rice
on the
K K CHOUDHARY
Celeb Cook-in introduces you to the lesserknown foodie hidden in our better-known faces
ChefTarun Kapoor, of The Metropolitan Hotel,
New Delhi, serves Riya Sen's Mexican chicken
Celeb
Cook-in
Pankaj Udhas
G h a z a l maestro
MY FAVOURITE DISH I "Tcindoori chicken is
my favourite dish as it has no oil and
cooked on tandoor. It is well-marinated
and I like its smoky flavour. Anything
cooked in tandoor is what I prefer actually."
I LOVE TO EAT AT I "Since I am a traveller, I
eat a lot at restaurants in the hotels. My
personal favourite is Nelson Wang's
China Garden in Mumbai. The;
have the best presentation, and
flavour is immaculate."
MY FAVOURITE CUISINE "I love
to eat Indian food."
BEST MEAL I ' V E EVER HAD I
"Parkside in Queens, New
York, has the best Italian food.
They specialise in homemade
pasta. The dishes one needs
to look out for apart from
pastas are Black cod, Chicken
Sea bass cooked in garlic and
butter sauce."
My non-food passions "Horse
racing. I have a beautiful filly
named Alliana."
My favourite recipe "Chicken
biryani. It's very complex. It is an interesting recipe and an all-day meal."
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
Pankaj Udhas'
Hyderabadi murgh biryan
Ingredients
i Chicken: 1 kg i Rice (Basmati): 1kg i Brown onion:250 gms i Curd: 250 gms
i Whole garam masala (elaychi, dalchini, kali mirch, javitri): 50 gms i Garam
masala powder: 10 gms l Ghee: 150 gms i Salt to taste i Yellow mirch powder: 10 gms i Kewda to taste i Cream: 350 ml i Saffron: 2 gms i Mint leaf:
50 gms i Green chilli: 5-61 Chicken stock: 1 lit i Ginger garlic paste: 50 gms
i Lemon juice: 50 ml
Method
COOKING OF CHICKEN I Wash the chicken pieces and put in a handi. Add curd, brown onion, whole garam masala, salt, ghee, ginger
garlic paste. Saute chicken until it leaves ghee on side. Add yellow
chili powder and chicken stock. Then add kewda cream, garam
masala and lemon juice. Keep on simmer flame until chicken is
cooked.
COOKING OF RICE I Keep water for boiling of rice by adding
salt, cardamom and ghee. Add rice.
PROCESS OF DUM TO BIRYANI I The parboiled
.
flavoured rice is spread on cooked chicken. Pour some
ghee, saffron and add mint
leaf, green chili (slit into
half) on top of rice and
cover tightly with silver
I or lid. Put on 'dum' on
full flame. Once steam comes
out, keep on slow flame for 5-10
minutes. Then remove it from flame,
garnish with brown onion and coriander chopped, and serve.
Chef Laveen Mathur, of Hotel Royal Orchid,
Bangalore, serves Pankaj Udhas' Hyderabadi murgh biryani
Sauteed Water Chestnuts
and Baby Corn with fresh
Chillies in BBQ sauce
Li Peng, head chef, Jaypee Vasant,
New Delhi
appetit!
Expat chefs get creative as the festive season nears.
Rupali Dean puts together a varied palate
I n g r e d i e n t s : Water chestnuts 1 0 0 gms; baby corn (boiled) - 1 0 0
gms: corn flour - 1 0 0 gms; oil - to fry;
garlic (chopped) - 1 tablespoon; onion
(diced) - 2 0 gms; capsicum (diced) - 2 0
gms; chillies (slice) - 2; hoisin sauce - 1
tablespoon; soya sauce (light) - 1 tablespoon; soya sauce (dark) -1 teaspoon;
salt-to taste; sugar - % teaspoon; spring
*
onion - 2 0 gms
M e t h o d : Dust the water chestnuts with
corn flour. Deep fry till crisp & golden brown. Heat oil in a
wok. Saute garlic, onion, capsicum, chillies, hoisin sauce,
light and dark Soya sauce, sugar, salt & stir. Add fried water chestnuts, baby corn, spring onion and toss well.
NDIANS are getting more experimental with eating. Most foodies
are globe trotters and know their food well, which perhaps is the
reason many hotels and standalone restaurants hire expatriate
chefs from across the world. For these chefs, too, coming to India
proves to be a unique experience and inspires them creatively!
I
Ceviche of Hamachi with Wild Organic
Rocket and Orange Salad,
Jalapeno Salsa
Chef Augosto 0 Cabrera, sushi chef, 360 Degree,
The Oberoi's, New Delhi
I n g r e d i e n t s : (Makes 5 portions)
Hamachi (yellow tail) - 2 2 0 gms; wild organic rocket - 50
gms; fresh orange segments - 1 0 0 gms; cucumber - 50 gms.
For the Ceviche marinade: Lemon juice - 60 ml; ginger - 2 0
gms; garlic - 5 gms; coriander - 2 0 gms; Mitsukan vinegar 150 ml; light soya sauce - 1 0 ml; sea salt - to taste; crushed
pepper - to taste
For the Jalapeno salsa: Jalapeno - 3 0 gms; chopped onions 2 0 gms; tomato - 2 0 gms; olive oil - 50 ml; lemon juice - 2 0
ml; sea salt - to taste
M e t h o d : Fillet a Hamachi; keep aside chilled. Prepare the marO
ination by mixing all the ingredients of the marinade in a bowl
with finely chopped coriander stems, garlic puree and ginger juice.
Leave the marinade in a chiller
for an hour. To prepare the salsa, finely chop the jalapeno
chillies, onions and tomato;
add sea salt, olive oil and lemon
juice. Keep aside chilled.
Assembly: Thinly slice the
Hamachi and lay it down on a
plate. Whisk the marinade
and add two tablespoons
evenly on the Hamachi
slices. You will find
the Hamachi turning pale showing
the acid in the
marinade cooking the fish. Add
the salsa on top.
Before serving the
Ceviche, mix the
rockets leaves with juliennes of cucumber and orange segments and lightly
dress it with the Ceviche marinade. Serve chilled.
Artichoke Ravioli in
Tomato Basil Sauce
Giancarlo Francesco, executive chef, Four
Seasons, Mumbai
Ingredients: (Serves two)
For pasta: Flour - 1 1/2 cups; eggs - 2;
salt -1/2 teaspoon; water - 2 tablespoons
For stuffing: Artichoke - 8 0 0 gms; white
wine - 3 tablespoons; crushed garlic - 5
cloves; basil-1 tablespoon; chopped parsley Vt cup; salt; olive oil - as desired; ricotta and
parmesan cheese - 25 gms each; cracked pepper; butter.
For sauce: Tomato - 1; potato - 1 ; leek - 1
M e t h o d : Dough preparation: Mix all filling ingredients until it's creamy. Mix ingredients in a
mixer. Hand knead for 2 minutes and let rest for
20 minutes with a wet paper towel over it. Use in
the pasta machine; roll out strips and make
2 T mounds of cheese about 2 inches apart. Cover with another
dough strip and cut and
crimp to form ravioli. Let it
Stuffing: Cook artichoke
with white wine, crushed
garlic, basil, parsley, salt
and olive oil. Stuff the pasta with the filling. Mix puree,
ricotta, parmesan, basil, salt and
cook and braise it in butter sauce.
Sauce: Grate tomato in olive oil and pecorino sauce.
For pecorino sauce, cook potato and leek till soft and then blend
it with cheese. Add the stuffed artichoke pasta.
Chorizo Horizo Stuffed Confit Duck Leg
Shaun Kenworthy, The Blue Potato
I n g r e d i e n t s : Duck legs - 8; apple - 1; Chorizo - 4 0 0 gms;
onion -1; garlic - 4 cloves; bread - 4 slices; cooking oil - 1.5
litre; cloves - 8; black peppercorns - teaspoon; star anise - 4
salt-to taste; pepper - to taste.
M e t h o d : Season partially boned duck legs, (or chicken if you must)
with salt pepper and set aside. Either mince, place into a food processor or finely chop peeled and roughly chopped apple, chorizo, roughly chopped onion, peeled garlic, and the slices of bread that have been
quickly dipped into water. At the opening of each of the legs, fill the
cavity with some of the mixture and stitch up the flap so that the stuffing stays in place. Repeat eight times. In a large saucepan, fill it with
around 1.5 litres of
cooking oil. Throw
in cloves, black
peppercorns and
star anise. Carefully place in the duck
legs and simmer
on the lowest possible
heat
for
around 2-3 hours,
until the legs are
moist and tender.
Set aside and allow
to cool. Once cool,
carefully lift out
the legs and retain
the luscious, porky,
duckey cooking oil for making more of the same or using it else where. When you're
ready to serve, pan fry, bake or heat through under a grill until crisp. Serve with fondant
potatoes, crisp rocket leaves and harissa dressing, or with a nice salad, some crusty bread
and a glass red wine.
There's nothing like a crunchy,
quick garden fresh salad.
Ravneet Kaur gets celebs to
give their healthy salad recipes!
KUSUM
SAHWNEY,
RAHLAD
r l lr; l S ln* >rec
^AKKAR'
ents 1
Br iB 9 ''
AUTHOR
jjvi^jp
Medium-sized grapefruit
packet Chinese beans sprout
•Pomegranate
Dressing I
•Balsamic vinegar
Ingredients I
strawberries
'Dinesh Bhatt
tomatoes
0PBllUj|PH
•Salad leaves
•Balsamic
vinegar
•Extra virgin olive oil
•Feta cheese
•Almonds or walnuts
•Salt and pepper to taste
Method I Slice the strawberries
and cherry tomatoes in half.
Wash salad leaves and toss
together with balsamic vinegar,
olive oil and almonds. Garnish
with feta cheese. You can use
Stilton or Gorgonzola cheese
for a strong taste.
—1
•Salt
•Sugar
•Lemon juice
•Olive oil
Method ( Use your fingers to pulp out the
flesh of the grapefruit. Use a sharp and
I
medium-sized knife and shred the flesh
• I k Mix all ingredients and toss the salad
M t f i n the dressing just before serving.
• • f Garnish it with sliced tomatoes.
VlJAY ARORA
FASHION DESIGNER
Ingredients 11 cup rocket leaves
•1 cup Iceburg lettuce
•1 orange
•Cherry tomatoes
•Pinenuts or walnuts
i »Lime juice
! *3 tbsp olive oil
•Salt and pepper
Method I Wash the
the s a l - ^ g
ad leaves and tear
the leaves with
hands. Add orI
ange slices,
|
pinenuts and
cherry tomatoes. *
Next, add salt and
pepper, olive oil, lime
juice and toss the salad.
DINESH BHATT
TANISHA M O H A N
MODEL
Ingredients I
•1 1/2 green papaya
•1/4 cup peanuts
•3 garlic cloves
•1 tbsp brown sugar
•1 1/2 tbsp fish
P»B. x A sauce
•1 diced tomato
•Asparagus (option
•Some crushed
red chillies
Method I Peel,
™
N l
de-seed and grate
... J P
papaya. Mix lemon
juice, fish sauce, sugar
and tomatoes in a bowl.
Alfr-Jfi
Add chopped garlic and
peanuts. To this, add the grated papaya and toss the mixture
just before serving. Add some more
roasted peanuts and crushed chillies on top.
NITIN MALIK