Professional Documents
Culture Documents
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)
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
Prachi Desai's
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
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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
(Chef Jai Ram of The Westin Mumbai Garden City, serves Geetanjali Kirloskar's Tofu Teriya,
Celeb Cook-in
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
Roshini Chopra's
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.
Roshini Chopra
Burritos
like Chinese and Mexican. I'm fond of spicy food and therefore love all SouthEast Asian cuisines too."
M Y NON-FOOD PASSIONS
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
Burritos."
Celeb Cook-in introduces you to the lesser-known foodie hidden in our better-known faces
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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 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 Kaur)
Celeb Cook-in introduces you to the lesser-known foodie hidden in our better-known faces
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
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 "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."
M Y FAVOURITE RECIPE
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-
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
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
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 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 introduces you to the lesser-known foodie hidden in our better-known faces
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Dipannita Sharma
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."
(As told to Kalpana Sharma)
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.
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
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.
Mona Singh's
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 I RECIPE
"Tomato Couscous."
(As told to Pallavi Bansal)
SHANTANU DAS
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
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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 Barua)
Celeb Cook-in
Bruna Abdullah
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
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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
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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
Anna Singh
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 "Hyderabadi food from Pinky Reddy's home and my | cook's fish curry and parsi H style Pattaro Na Machi." *
NON-FOOD PASSIONS I \
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.
M r
derabadi biryani."
Chef Bhairav Singh Rajput of ourtyard by Marriott, Mumbai, erves Anna's Hyderabadi biryani)
Celeb Cook-in
M Y FAVOURITE DISH
I "I enjoy eating out at Mumbai's Urban Tadka and Bade Miya."
M Y FAVOURITE CUISINE
I "Home is the place where I enjoy home cooked food with my family."
M Y NON-FOOD PASSIONS
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.
Payal Rohatgi's
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
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."
M Y FAVOURED CUISINE I
Palash Sen's
"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-
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
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
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Cyrus Sahukar
VJ/Actor
M Y FAVOURITE DISH I "It depends o n t h e
Cyrus Sahukar's
Murgh Jhalfrezi
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
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
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. *
R.I) UJSW?,.
"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."
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
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Riya Sen
Actor
m i
Mexican chicken
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
Riya Sen's
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)
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
Ingredients
Pankaj Udhas'
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.
"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
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 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
appetit!
Expat chefs get creative as the festive season nears. Rupali Dean puts together a varied palate
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!
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.
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.
There's nothing like a crunchy, quick garden fresh salad. Ravneet Kaur gets celebs to give their healthy salad recipes!
VlJAY ARORA 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 s a l - ^ g the 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 FASHION DESIGNER
KUSUM SAHWNEY,
AUTHOR
TANISHA M O H A N
MODEL
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
Ingredients I 1 1/2 green papaya 1/4 cup peanuts 3 garlic cloves 1 tbsp brown sugar 1 1/2 tbsp fish PB. 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.
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.
NITIN MALIK