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Tomato rasam
Deepika Padukone
Actor
MY FAVOURITE DISH I "I can't resist South Indian INGREDIENTS I Vegetable oil: 30ml I Mustard seeds: 1 tsp I
cuisine, particularly what is prepared at home. My Curry leaves: 25 I Chopped tomato: 500gm I Green chillis: 2
mom is my favourite cook. She can cook a variety of I Red chillis (whole): 2 I /m//water: 60 ml I Salt: to taste
cuisines. I savour her cooking at home and she's DRY POWDER I Jeera: 25gm I Black pepper: 20 gm I Garlic:
undoubtedly the best." 25gm I Drinking water: 1 litre 1 Lemon wedges: 11 Jaggery:
I LIKE TO EAT AT I "I love to eat at CTR in 5gm
Bangalore; I like their butter masala dosa, meddu METHOD I Mix jeera, black pepper and dry gar-
vada and Mangalore bhajji." lic together and make fine powder in a
M Y FAVOURED CUISINE I 'Thai and South blender.
Indian." I Heat oil, add mustard seeds, red chilli
M Y NON-FOOD PASSIONS I "My latest passion (whole) and curry leaves and saute till
is skydiving. I was in Mauritius, shooting for mustard seeds crackle.
Break Ke Baad, and I went for skydiving. It I Add chopped tomato and saute
was a life-changing experience. Travelling, till tomatoes are soft. Then
dancing and reading are my other add sliced green chillis
pastimes." and add water. Boil for
BEST MEAL I'VE EVER HAD I "All the meals I five minutes.
have with my family, I love to sit I Then add imli water,
with my dad Prakash salt, dry powder and
Padukone and enjoy my jaggery. Boil for two
meal." more minutes. Finish
MY FAVOURITE RECIPE I with lemon juice.
"Tomato rasam." Strain and serve with
(As told to Richa Barua)
papadum.
Celeb Cook-in introduces you to (Tarun Kapoor, executive sous chef, The
the lesser-known foodie hidden Metropolitan Hotel, New
in our better-known faces Prachi Desai's Angoori paneer tikka)
Celeb Cook-in Geetanjali Kirloskar's
Tofu Teriyaki
Geetaniali Kirloskar
M Y FAVOURITE DISH I "I just can't resist Tofu Teriyaki. INGREDIENTS I Tofu (bean curd): 100 gms I Bean sprout: 40 gms I Lettuce iceberg:
It's a Japanese dish." 80 gms I White sesame: 2 gms. SOBA NOODLE SALAD I Soya Kikkoman: 20 ml I
I LIKE TO EAT AT I "Harima in Bangalore and Wasabi Plum sauce: 30 ml I Soba noodles: 60 gms I Carrot Julienne: 10 gms I Lime juice:
at the Taj in Delhi, because the food is light, healthy, 20 gms I Salt: 5 gms I Sesame oil: 10 ml I Chopped green onions: 5 gms
flavoured differently to Western and Italian food, with a TERIYAKI SAUCE I Brown sugar: 120 gms i Soya Kikkoman: 100 ml I Garlic
sufficiently large vegetarian (chopped): 5 gms I Mirin: 10 ml
variety." METHOD I Cut the stem of the iceberg lettuce. I Remove a leaf of the iceberg let-
M Y FAVOURED CUISINE I tuce to form a cup. I Slice the tofu and marinate with teriyaki sauce and grill for 2-
"Vegetarian Japanese food." 3 minutes. I Set aside for one minute. I Cut the tofu in small dices, place the beans
MY NON-FOOD PASSIONS I sprout on the base of the lettuce cup and top it up with the tofu mix. I Serve the
"Mostly, outdoor sports soba noodle salad with the lettuce wrap. TERIYAKI SAUCE I On a sauce pan, put
rafting, driving expeditions, brown sugar, Kikkoman soy sauce, Mirin and garlic, l Cook this over medium heat,
tennis and golf. I love stir continuously, allow the sugar to dissolve. I Do this until it forms a sauce-like
theatre, acting and consistency. SOBA NOODLE SALAD I In a pan, bring 3 quarter water to
writing." a boil. I Add soba noodles and cook for 5 to 6 minutes. I Drain noo-
BEST MEAL I'VE EVER dles and rinse under cold running water. I To prepare dressing, add
HAD I "Japanese Kikkoman soy sauce, sesame oil, lime juice, plum sauce and salt
dinner with my and blend until it emulsifies. I Dress the soba noodles and blend
husband Vikram and with half the dressin. I Refrig-
Kiran Majumdar erate the noodles for 15 min-
Shaw. It was Diakon utes. I Before serving, add
salad, Tempura, Soba reserved dressing to the
noodles, served hot noodles, mix well. I
and garlic fried rice with Sprinkle salad with
vegetables." chop green onions
M Y FAVOURITE RECIPE I and julienne carrots.
"Tofu Teriyaki."
" >
Celeb Cook-in introduces you to the lesser-known (Chef Jai Ram of The Westin Mumbai Garden
foodie hidden in our better-known faces City, serves Geetanjali Kirloskar's Tofu Teriya,
Celeb Cook-in Roshini Chopra's
Roshini Chopra
Actor/TV presenter
Ingredients
Burritos
I Burrito roti (Well cooked): 60 gms I Capsicum (sliced): 15 gms I Mexican rice
M Y FAVOURITE DISH "Dimsum. I love (from Baine Marie): 60 gms I Pepper red (sliced): 15 gms I Pepper yellow (sliced):
Chinese cuisine and the dimsum is an 15 gms I Zuccini (half moon): 20 gms I Squash (half moon): 20 gms I Garlic
ideal healthy, tasty dish that I can (chopped): 3 gms I Onion (sliced): 20 gms I Cottage cheese (in rectangles):
have anytime." 100 gms I Fajita seasoning: 3 gms I Oil: 50 gms I Monterey Jack cheese
I LIKE TO EAT AT " I love eating at (shredded): 30 gms I Enchilada sauce: 50 ml I Queso sauce:
Royal China, Cellinis and Pali 50 ml I Chipotle base: 30 ml.
Village Cafe." Method
M Y FAVOURED CUISINE "I ! Heat oil. Add onion and cook until translucent.
like Chinese and Mexican. I Season with garlic, cumin, salt and pepper.
I'm fond of spicy food and I Stir in the chilies and black beans until well
therefore love all South- blended. Turn off heat, but keep warm.
East Asian cuisines too." I In a saucepan, combine the chili,
M Y NON-FOOD PASSIONS salsa and enchilada sauce.
"Cinema, travel and definitely I Mix well and cook over medium
fashion." heat until heated through. Turn off
BEST MEAL I ' V E EVER HAD 1 "I h a d heat and keep warm.
my best meal in New York at a I Place a warmed tortilla on a plate and spoon
restaurant called Buddakan with a generous portion of the sour cream, Mexican rice,
my friends. The decor was sublime dices of cottage cheese and bean mixture onto the
and the food was to die for." centre. Top with lettuce and tomato.
M Y FAVOURITE RECIPE I Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
"A Mexican dish called Burritos." I Spoon a generous amount of Queso cheese sauce and enchillada sauce over
(As told to Ravneet Kaur) the wrap.
MY FAVOURITE DISH I "I can't resist fish curry and rice. It is because being an INGREDIENTS I Condensed milk: 400 gmsl brown sugar:
Assamese, I've grown up eating this food. I also enjoy butter chicken and naan. 180 gms I butter: 100 gms I dark chocolate: 200 gms
It reminds me of my Delhi University days." METHOD
I LIKE TO EAT AT "I love to eat at the quaint sidewalk I Combine sugar, butter and condensed milk in a heavy
cafes in Europe. In Mumbai, I really enjoy eating at bottom pan and heat till the butter melts and sugar
Indigo cafe. The all-day breakfast menu there is dissolves to form a homogenous mixture.
something I really enjoy." I Add chopped dark chocolate to the
BEST MEAL I'VE EVER HAD I "I was visiting Guwahati, above mixture and stir, allowing the
my hometown, and I had the most awesome fish- chocolate to melt.
curry rice at home. It was extremely satisfying." I Pour the above mixture in a
M Y FAVOURED CUISINE I "My first choice would be parchment paper-lined tin and let
Indian, because it is extremely varied. There's no one cool for 2-3 hours.
particular kind of Indian food as different parts of I Cut into desired pieces
(
India provide their own distinct flavours and styles and serve.
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)
4 JL
Celeb Cook-in introduces you to the lesser-known (Chef Neeraj Tyagi 3TThe Claridges, New
foodie hidden iflk>ur better-known faces Delhi, jrauf<^ipannita's Chocolate fudge)
Celeb Cook-in Mona Singh's
Mona Singh
Actor Tomato Couscous
MY FAVOURITE DISH I "I like Punjabi food like kadhi chawal, Ingredients
rajma chawal, etc. Earlier, I used to like Butter Chicken also, I Vegetable broth: 50ml I Couscous: 40gm I Piquant peppers: 30gm
but now I've turned vegetarian." I Tomato puree: 20gm I Extra virgin olive oil: 3 tbs I Cherry toma-
I LIKE TO EAT AT I "Whenever we go out, I enjoy eating at toes: 40gm i Finely chopped fresh basil leaves: 10gm i Parsley: 10gm
Mumbai's Urban Tadka, Masala Mantar and Salt Water i Salt: to taste i Pepper: to taste i Roast-
Cafe." ed walnuts: 20gm i Roasted almonds:
M Y FAVOURED CUISINE I "I
20gm i Caper berries: 5gm I Kalamata
olives: 20gm.
relish Continental food."
M Y NON-FOOD PASSIONS
Method
I "I love singing and I In a small pot, bring the broth to a
usually I sing while I'm boil with tomato puree. Stir in cous-
cooking, so that cous. Remove from heat and cover. Let
nobody comes in the it cool. Fluff with fork; set aside.
kitchen!" I In a large bowl, combine cooked cous
BEST MEAL I'VE EVER cous, piquant peppers, cherry
HAD I "The most tomatoes, basil, parsley and
memorable meal extra virgin olive oil.
was with my Toss to combine,
friends at Salt i Divide into four
Water Cafe, small portions,
where we i Toss one portion
ordered almost with almonds,
everything." second with
MY FAVOURITE
walnuts, third
with kalama-
RECIPE I
ta olives and
"Tomato the fourth
Couscous." with just extra
virgin olive oil.
(As told to Pallavi
i Serve warm or
Bansal)
at room tempera
ture.
SHANTANU DAS
Celeb Cook-in introduces you to the lesser-known (Corporate Chef Shirish Singh of Ruby Tuesday,
foodie hidden in our better-known faces New Delhi, serves Ravi Bajaj's Lobster Linguine)
Celeb Cook-in Minisha Lamba's
Minisha Lamba
Actor Tandoori chicken
MY FAVOURITE DISH I "I love South INGREDIENTS I Chicken leg and breast: 300 gms I
Indian food, especially idli sambar, I Deghi mirch: 10 gms I Ginger garlic paste: 1 tsp I Ka-
can't resist them, I can eat it suri methi: 1 tsp I Hung curd: 25 ml I Salt: to taste I
anytime, anywhere." Pepper: to taste I Mustard oil: 10 ml I Garam masala:
I LIKE TO EAT AT I "I love to eat 10 gms.
at home. My mom is the best cook,
she knows what I want and how METHOD I Prepare the chicken by making cuts on
much. I'm a homely person. I spend thigh and breast.
my time at home when not
I Marinate the chicken with ginger garlic paste, salt
shooting."
and keep aside.
M Y FAVOURED CUISINE I "It's I Cream the hung curd, add ginger garlic paste,
definitely Indian Tandoori seasoning deghi mirch, oil, garam masala.
chicken, I basically like hard- I Pour cream and smoothen the marina-
core Punjabi food, with lots tion, however check seasoning.
of masala and mirch. ISkewer the chicken and put in the
Hyderabadi and South tandoor at 200-250 degree C.
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 introduces you to the lesser-known (Chef Manoj Kumar of (fctel Siddharth.J
foodie hidden iflk>ur better-known faces New Delhi, serves Bruna's Chicken Steak)
Celeb Cook-in Prathibha Prahlad's
Rava idli
Prathibha Prahlad
i t
assical dancer
M Y FAVOURITE DISH "Rava idli is one of my favourite dishes." INGREDIENTS I Rava: 1kg 1 Refined oil: 3-4 tbs I Mustard seeds: 1/2
I LIKE TO EAT AT 'At Mavalli Tiffin Room, popularly known as tsp I ginger (chopped): 1 tsp I green chillies (chopped): 2 tsp I curry
Mill, in Bangalore. Here, you get idlis in silver plates; served neat leaves (chopped): 25 gms I cashew nuts: as desired I Gram dal\
and clean. The taste of the dish has not changed 100 years!" approx 50 gms I curd: 1 1/2 Itr I soda: a pinch I coriander leaves: a
BEST MEAL I'VE EVER HAD I "A huge bunch l salt to taste.
banquet of Pan Asian cuisine a wide METHOD I In a kadai, heat about 3-4 tablespoons of
range of entrees, seafood platters, oil. I Add mustard seeds, gram dal, cashew nuts,
salads, beautifully carved fruits, exotic green chillies, ginger and curry leaves in that order.
desserts in the poolside of the Hyatt Fry all the above ingredients for a minute or two. I
Bali Hotel, Indonesia, in celebration Then add the semolina (rava) and toss till
of my 35 th birthday, with ingredients are mixed. Continue to cook until the
Ramakrishna Hegde, Ram rava changes colour and emits a light roasted
Jethmalani and other friends." aroma. I Remove from fire and allow the mixture to
M Y FAVOURED CUISINE i "North cool. I A couple of minutes before steaming the
Karnataka cuisine j o w a r rotis, idlis, place the cooled mixture in a vessel.
eggplant 'gojju, korigassi with Add curd, a pinch of soda, salt to taste
crisp rotis, all the spice powders and a bunch of coriander leaves and mix
and the home-made pickles well. Take care to see that no lumps
that are part of the meal." remain. I Fill the idli cups/moulds with
M Y NON-FOOD PASSIONS I the batter and cook the idlis in an idli
"Classical dance cooker for about 10 minutes. I The
(bharatanatyam), spending time idlis are ready to serve. Served
with my kids and dog, listening best with coriander .. ^
to music, reading, writing, chutney and potato
travelling to new places." sagoo (sabji). "^"v ^ f
Celeb Cook-in introduces you to the lesser-known Chef Piyawat of Courtyard by Marriott, Gurgaon,
foodie hidden in our better-known faces serves Payal Rohatgi's Kaeng keaw waan phak
Celeb Cook-in Udita Goswami's
Chicken Siew Mai
Udita Goswami
:or
K K CHOUDHARY
Celeb Cook-in introduces you to the lesser- ChefTarun Kapoor, of The Metropolitan Hotel,
known foodie hidden in our better-known faces New Delhi, serves Riya Sen's Mexican chicken
Celeb Cook-in Pankaj Udhas'
Hyderabadi murgh biryan
Pankaj Udhas
G h a z a l maestro
Celeb Cook-in introduces you to the lesser-known Chef Laveen Mathur, of Hotel Royal Orchid,
foodie hidden in our better-known faces 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
appetit!
(diced) - 2 0 gms; capsicum (diced) - 2 0
gms; chillies (slice) - 2; hoisin sauce - 1
tablespoon; soya sauce (light) - 1 table-
spoon; 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
Expat chefs get creative as the festive season nears. wok. Saute garlic, onion, capsicum, chillies, hoisin sauce,
light and dark Soya sauce, sugar, salt & stir. Add fried wa-
Rupali Dean puts together a varied palate ter chestnuts, baby corn, spring onion and toss well.
I 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 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 Artichoke Ravioli in
gms; garlic - 5 gms; coriander - 2 0 gms; Mitsukan vinegar -
150 ml; light soya sauce - 1 0 ml; sea salt - to taste; crushed
Tomato Basil Sauce
Giancarlo Francesco, executive chef, Four
pepper - to taste
Seasons, Mumbai
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 Ingredients: (Serves two)
ml; sea salt - to taste For pasta: Flour - 1 1/2 cups; eggs - 2;
M e t h o d : Fillet a Hamachi; keep aside chilled. Prepare the mar- O salt -1/2 teaspoon; water - 2 tablespoons
ination by mixing all the ingredients of the marinade in a bowl For stuffing: Artichoke - 8 0 0 gms; white
with finely chopped coriander stems, garlic puree and ginger juice. wine - 3 tablespoons; crushed garlic - 5
Leave the marinade in a chiller cloves; basil-1 tablespoon; chopped parsley -
for an hour. To prepare the sal- Vt cup; salt; olive oil - as desired; ricotta and
sa, finely chop the jalapeno parmesan cheese - 25 gms each; cracked pep-
chillies, onions and tomato; per; butter.
add sea salt, olive oil and lemon For sauce: Tomato - 1; potato - 1 ; leek - 1
juice. Keep aside chilled. M e t h o d : Dough preparation: Mix all filling in-
Assembly: Thinly slice the gredients until it's creamy. Mix ingredients in a
Hamachi and lay it down on a mixer. Hand knead for 2 minutes and let rest for
plate. Whisk the marinade 20 minutes with a wet paper towel over it. Use in
and add two tablespoons the pasta machine; roll out strips and make
evenly on the Hamachi 2 T mounds of cheese about 2 inch-
slices. You will find es apart. Cover with another
the Hamachi turn- dough strip and cut and
ing pale showing crimp to form ravioli. Let it
the acid in the
marinade cook- Stuffing: Cook artichoke
ing the fish. Add with white wine, crushed
the salsa on top. garlic, basil, parsley, salt
Before serving the and olive oil. Stuff the pas-
Ceviche, mix the ta with the filling. Mix puree,
rockets leaves with juli- ricotta, parmesan, basil, salt and
ennes of cucumber and or- cook and braise it in butter sauce.
ange segments and lightly Sauce: Grate tomato in olive oil and pecorino sauce.
dress it with the Ceviche mari- For pecorino sauce, cook potato and leek till soft and then blend
nade. Serve chilled. 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.
Pomegranate TANISHA M O H A N
MODEL
Dressing I
1 Balsamic vinegar
Salt Ingredients I
Sugar 1 1/2 green papaya
Lemon juice 1/4 cup peanuts
Olive oil 3 garlic cloves
Ingredients I Method ( Use your fingers to pulp out the 1 tbsp brown sugar
1 1/2 tbsp fish
I
flesh of the grapefruit. Use a sharp and
strawberries 'Dinesh Bhatt PB. x A sauce
1 diced tomato
tomatoes 0PBllUj|PH Asparagus (option
Salad leaves
Balsamic medium-sized knife and shred the flesh Some crushed
vinegar I k Mix all ingredients and toss the salad red chillies
Extra virgin olive oil M t f i n the dressing just before serving.
Feta cheese f Garnish it with sliced tomatoes. Method I Peel, N l
Almonds or walnuts de-seed and grate ... J P
Salt and pepper to taste papaya. Mix lemon
Method I Slice the strawberries juice, fish sauce, sugar
and cherry tomatoes in half. and tomatoes in a bowl. Alfr-Jfi
Wash salad leaves and toss Add chopped garlic and
together with balsamic vinegar, peanuts. To this, add the grat-
olive oil and almonds. Garnish ed papaya and toss the mixture
with feta cheese. You can use just before serving. Add some more
Stilton or Gorgonzola cheese roasted peanuts and crushed chillies on top.
NITIN MALIK
for a strong taste.