Celeb Cook-in Deepika Padukone's

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.

Chief Rakesh Sethi of Ramada Plaza, New Del

serves Deepika Padukone's Tomato rasam)
 Celeb Cook-in Prachi Desai's
Prachi Desai
Actor Angoori paneer tikka
MY FAVOURITE DISH I "My mom is the best cook in the world Ingredients
and I love all the dishes prepared by her, especially paneer i Cottage cheese: 300 gm I Green grapes: 100 gm i Black grapes:
tikka." 100 gm i Red grapes: 100 gm I Hung curd: 50 gm i Ginger paste:
I LIKE TO EAT AT I "I enjoy eating at Vi tsp i Garlic paste: Vi tsp I Gram flour: 30 gm I Butter: 2 tbsp i
Bukhara. Its ambience is too good and Turmeric powder: 'A tsp I Yellow chilly powder: tsp I Dhariiya pow-
the food is awesome. Whenever I visit der: Vt tsp i Cream: 2 tbsp I Salt: to taste
Grape chutney
Delhi, I make it a point to eat here.
There's nothing like having comfort 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.
food it's tasty and easy to digest."
Method
M Y FAVOURED CUISINE
Grape chutney: i Heat oil in a pan and add
I "I love eating homemade food,
onion seeds and saute i Add diced grapes and
especially Indian, because it's
cook till consistency is thick i Remove from
extremely varied. I love
flame and add lemon juice and chat masala.
Gujarati food the best." Angoori paneer tikka. I Heat butter in a pan
M Y NON-FOOD PASSIONS and roast gram flour in it till light brown i Add
I "I enjoy dancing, travelling, roasted gram flour in hung curd and add all
singing and reading, the remaining spices and cream together
whenever possible. I want to making a smooth mixture I Cut the cottage
learn classical music." cheese in cylindrical shape and put slits in
BEST MEAL I'VE EVER HAD it i Fill the slits with prepared grape chutney
I "With my sister Esha and and marinate in the prepared marinade I Place
my family in Sydney. We had the paneer tikka on a skewer and
a blast. I also enjoy eating roast in tan-
out in Hong Kong, my ctoortill light
favourite destination." brown from
M Y FAVOURITE RECIPE outside I
I "It's Angoori paneer tikka, the Serve with "mom
way my mother makes it. It's grape chut-
very spicy, creamy and yummy. ney and
This dish is served with grape crunchy sal-
ad on the
chutney and crunchy salad."
side.
(.As told to Richa Barua)

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.

Celeb Cook-in introduces you to the lesser-known

foodie hidden in our better-known faces
 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."
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."
M Y FAVOURITE RECIPE I "Fish curry. f curry hot.
(As told to Ravneet Kaur)
Celeb Cook-in introduces you to the
lesser-krtown foodie hidden in our
better-known faces
Tanushree's
Fish Curry
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.
j 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
K K CHOUDHARY
 Celeb Cook-in Neha's Greek
Neha Dhupia
Actor Country Salad
M Y FAVOURITE DISH I "There's INGREDIENTS I Cherry tomatoes, cut in half: 61 Lebanese cu-
nothing more tempting than cumber, cut in square: 11 Bell peppers (red and yellow), cut
Caribbean fish chowder, I can't in squares: 2 I Red onion, cut in rings:
resist it." 1 I Olive oil:1/2 cup i Kalamata
I LIKE TO EAT AT I "There are olives: 8 I Feta cheese: 100 gms
a few places where I unwind ! White wine vinegar: 2 tbsp I Lemon
when I eat out Royal China, juice: 2 tbsp I Oregano leaves:1tbsp I
Wasabi and Nobu. They not Black pepper, cracked:1/2 tsp i Salt: 1
only serve great food but the tsp.
experience is enjoyable." METHOD I Add Lebanese cucumber, cher-
M Y FAVOURED CUISINE I "Japanese ry tomato, Kalamata
and macrobiotic organic food. I'm
olives, feta
discovering both these cuisines as
cheese, red
futuristic and healthy."
onion, ro-
M Y NON-FOOD PASSIONS I "For
maine
me, travelling is about having
fun and seeking adventure lettuce
and yoga is about pleasing a n d
the mind." b e l l
BEST MEAL I'VE EVER HAD peppers
l"It's got to be Nobu in to a large
London with my parents. It serving
was a wonderful experience." bowl. \
MY FAVOURITE RECIPE I I Make the dressing
"Greek country salad." with white wine vinegar,
(As told to Ravneet Kaur) lemon juice over the salad and
toss in the bowl and serve.
Celeb Cook-in introduces you to the lesser-known (Chef Saby of Olive Delhi, serves
foodie hidden in our better-known faces 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."
M Y FAVOURITE RECIPE
I "Chicken dhansak."
Celeb Cook-in introduces you to the lesser-known
foodie hidden in our better-known faces
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-
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's
Chocolate fudge
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 fish-
curry 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
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

(
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 Chef Saby, of Olive Beach,

foodie hidden in our b serves Mona Singh's Tomato
 Celeb Cook-in Ravi Bajaj's
Ravi Bajaj
Lobster Linguine
M Y FAVOURITE DISH I "Although I am a hhardcore non- INGREDIENTS i Linguini pasta: 250 gm I Green peas: 30 gm Bacon bits:
vegetarian, there is a vegetarian dish I atbsolutely relish. The 20 gm I Parmesan cream sauce: 200 ml I Butter: 10 ml Shredded Parme-
Pumpkin Ravioli at La Piazza in Hyatt Reegency. New Delhi, is san cheese: 15 gm I Parsley: as per requirement I Garlic bread: 1. FOR
a delicacy I love." PARMESAN CREAM SAUCE ! Lemon juice: 5 ml I Cream: 100 ml Butter: 20
I LIKE TO EAT AT I 'Apart from my own c;:afe. Soak, I enjoy my gm l Flour: 10 gm I Salt: 2 gm I White pepper: 1 gm I Onion: 20 gm Gar-
meal at Oberoi's Travertino and lic: 5 gm i Tabasco: 2 ml I Parmesan cheese: 30 gm I Cheddar cheese: 20
Threesixty for the lovely Sushi prepared gm i Milk: 20 ml
by Chef Augusto. I also enjoy eating at METHOD I Boil the pasta in salted water for 12 minutes. In a pan, heat
Setz in DLF Emporio."
butter and saute the lobster meat. Add Parmesan
MY FAVOURED CUISINE I "Undoubtedly,
cream sauce and heat. I Add green peas and dice
Italian! The variety available in Italian
crispy bacon while stirring constantly, i Add the
cuisine is so wide and besides, it retains
boiled linguini to the sauce. I Using a fork, pour the
the originality of the ingredients."
M Y NON-FOOD PASSIONS I "It is music linguini on a plate and garnish with shredded
for me! I find solace in Indian Parmesan cream.
classical music. I also love For Parmesan c r e a m sauce
listening to thumri, ghazals agd , i Heat the butter and saute chopped
qawwali." onion and garlic till translucent, add the
B E S T MEAL I'VE EVER HAD I A flour. I Add the cream and milk to
mini-burger I had at L'Atelier de the mixture and boil while con-
Joel Robuchon in Tokyo. The stantly whisking with a wire
burger had a pattie of foie gras whip. I Boil the sauce till it
and Kobe beef stuffed with gets thick and reduce the
exotic fruits and vegetables. A flame. I Add cheese. Tabas-
bite into it was orgasmic." co, salt, pepper and lemon
M Y FAVOURITE RECIPE I "Lobster juice and mix well. I Finally,
Linguine." add the chopped parsley and
(As told to Anwesha Mittra) remove from the range.

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 Chef Anurudh Khanna, of The Park

foodie hidden in our Minisha Lamba's Tandoori chicken
 Celeb Cook-in Bruna Abdullah's
Bruna Abdullah
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's
Hyderabadi Biryani
Anna Singh
Fashion designer
INGREDIENTS
M Y FAVOURITE DISH I "I simply love eating coastal I Basmati rice: 1kg i Green cardamom: 5i Bayleaf: 2 i Mace:2
seafood. My favourite is prawn curry, stuffed pomfret i Oil: 30 ml i Onion: 80 gms i Cauliflower: 100 gms I Carrot:
and prawns gassi." 100 gms I Beans: 100 gms I Green peas: 50 gms I Coriander:
I LIKE TO EAT AT I "In Mumbai, I love eating at Olive, 20 gmsi Mint: 10 gms I Curd: 50 gms I Red chilli powder: 10
Gajalee, Mahesh Lunch Home, Indigo and Signor Sas- gms i Turmeric powder: 5 gms I Garam masala: 5 gms i Saffron:
si, Zuma, Hakasan and Pattara in London and Kude- 1 pinch i Ghee: 20 gms i Butter: 10 gms i Cream: 10 ml i Rose
ta in Bali and Martin's Corner in Goa, they water: 2 ml i Salt (to taste) 11 lemon squeezed i Water (for boil-
have this dish named after Sachin ing rice) I Shredded green chilli: 5 I Juliennes ginger: 3 gms.
dulkar as 'Sachin Special crab masala' METHOD
which is fantastic." I Blanch cut vegetables, i Soak rice in water for 30-40 minutes,
M Y FAVOURED CUISINE I "Italian and i Take oil in a pan and crackle cardamom, bayleaf, mace and
Indian coastal seafood and Hyderabadi saute onion till brown in colour.
food. I love vegetarian food because i Now add all vegetables, red chilli and turmeric powder, salt,
I was a vegetarian till I was 13 and garam masala, green chilli, ginger, mint, coriander, whip curd
then got introduced to seafood by and cream, i Take a pot and add water, mint
my close friends." leaves, coriander leaves, lemon, mace, salt
and boil it. Add rice and cook it. I When
BEST MEAL I'VE EVER HAD
rice is cooked, strain it and layer it with
I "Hyderabadi food from
marinated vegetables, i Finish with
Pinky Reddy's home and my |
ghee, saffron, butter, rose water, mint
cook's fish curry and parsi H leaves, coriander leaves and green car-
style Pattaro Na Machi." * damom powder. I Seal the pot and cook
NON-FOOD PASSIONS I \ it on slow
"Shopping. travelling, flame.
reading and playing games
with my pets." Mr
M Y FAVOURITE DISH I "Hy-
derabadi biryani."

Celeb Cook-in introduces y o u t o Chef Bhairav Singh Rajput of

the lesser-known f o o d i e h i d d e n ourtyard by Marriott, Mumbai,
in our b e t t e r - k n o w n faces
erves Anna's Hyderabadi biryani)
 Celeb Cook-in Payal Rohatgi's
Kaeng keaw waan pha
Ingredients
M Y FAVOURITE DISH
i Green curry paste: 30 gm i Coconut milk: 100 ml
I "I love Paneer butter
i Vegetable stock: 25 ml
masala with tandoori
i Pea aubergine: 20 gm i Fresh red chilli: 1 gm
roti."
i Basil: 2 gm i Broccoli: 20 gm
I LOVE TO EAT AT
i Zucchini: 20 gm i Baby corn: 20 gm i Asparagus: 20 gm
I "I enjoy eating out at
Mumbai's Urban Tadka i Cherry tomato: 20 gm i Light soya: 2 ml i Lemon juice: 1
and Bade Miya." ml i Galangal: 5 gm i Kaffir lime leaf: 1 gm.
M Y FAVOURITE CUISINE Method
I "I love to eat Indian and Saute curry paste with little oil till the raw flavour is
Thai food." gone. Add the vegetables and continue
BEST MEAL I EVER HAD cooking till vegetables are half done.
I "Home is the place Add coconut milk and vegetable stock, continue
where I enjoy home cooking till all the vegetables are done.
cooked food with Check for seasoning and add light soya.
my family." Finish with basil leaves and
M Y NON-FOOD PASSIONS lemon juice.
I "Travelling, reading Serve with a
and watching movies." bowl of
M Y FAVOURITE RECIPE steamed
I "I can never resist Veg- jasmine
etables in Thai green rice.
sauce."
(As told to Ravneet Kaur)

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
: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 Black-
berry."
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 Won-
ton 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 pep-
per.
* Add onion and sesame
oil and mix till soft.
* Stuff the mixture in
the yellow Wonton
sheet.
* Garnish it with
green peas.
* Arrange the dim-
sums 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, whatev-
Celeb Cook-in
Palash Sen
Palash Sen's
Aloo jhinge posto
er, whenever."
I LIKE TO EAT AT I "At home
healthy, hygienic, value
for money - with the INGREDIENTS I Green chilies (slit); 2 i paste, stir and mix in half cup of water, cov-
world's best chef in atten- Medium potatoes: 5 - 6 i Sugar: 1/2 tsp i er and stir fry on low heat till the potatoes
dance, my mother." Mustard oil: 2 tbsp i Medium onion are almost done. *Take off the lid, mix in
M Y FAVOURED CUISINE I (sliced): 1 i Panch phoron (fenugreek salt and sugar. Continue to stir fry till po-
"Dogra and Bengali cui- seeds+ kalonji+ mustard +fennel seeds tatoes are completely cooked. 'Serve hot.
sine. It's my genetic predis- +cumin seeds): 1 tsp i Poppy seeds (khus TIPS Aloo jhinga posto is
position." khus): 4 tbsp i Peeled jhinga: Vi. kg i a Bengali dish, normally
B E S T MEAL I ' V E EVER HAD I Turmeric powder: 1 tsp i Salt to taste. eaten as a dry accompa-
"Every meal I've had METHOD niment to a meal of rice
with my band after a and curries. *Cut the
Peel and cut the potatoes into one-inch
concert is deli-
sized pieces, keep in water. "Soak poppy potatoes in uniform
cious and happy.
seeds in one cup warm water for 15-20 sizes to cook them
It's the love we
minutes. Drain and grind to a fine paste, equally. *You can
share that makes the
Meanwhile, marinate jhinga using half tsp also add lemon juice
meal happen. A band
of turmeric powder. Heat up mustard oil before serving,
that eats together,
in a pot till it reaches a smoking point, which will add to
rocks forever!"
Mix in panch phoron and allow it to crack- delicacy to this
M Y NON-FOOD PAS-
le. Add slit green chillies. Now, add sliced dish.
SIONS I "Medicine,
onion and allow it to cook till
music, cricket,
light golden brown
sleeping not
colour. Mix in pota-
necessarily in
to pieces and stir fry
that order."
on medium heat
M Y FAVOURITE
for five minutes,
RECIPE I "Aloo ka
stirring frequently.
madraa and Aloo
Add marinated jhin-
jhinge posto, either
ga and cook it for fur-
one."
ther two minutes, j j
Mix in the poppy seeds
Celeb Cook-in
introduces you to the Chef Ranjan Anurag, of Renaissance Hotel, Mumbai,
foodie hidden in our better-known faces 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 in-
cludes spotting tigers, trekking,
meeting random people on the
road and doing adventurous
sports. Besides this, I also
love to try my hand at gar-
dening."
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 (Naini-
tal) 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
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
R.I) UJSW?,.
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 tri-
angles arid stir fry for some time.
Then add the chicken dices and add all the pow-
dered spices and stir-fry.
Check the seasoning
and finish the dish
with chopped cilantro
and lemon juice. *
Chef Yogender Pal, of The Claridges Surajkund,
serves Cyrus Sahukar's Murgh Jhalfraizi
 Celeb Cook-in
Riya Sen Riya Sen's
Mexican chicken
Actor m
i

MY FAVOURITE DISH Ingredients

I "I simply can't resist eating Black cod fish." i Chicken thigh: 21 Corn kernels: 'A cup i Retried
I LOVE TO EAT AT beans:'/i cup i Olive oil: 1 tbsp i Onion, chop: 1 tbsp
I "Nobu is my favourite eating joint." Tomato dices: Vi cup i Bell peppers (red, yellow): 1 i
MY FAVOURITE CUISINE Jalapeno peppers: 1i Gherkins: 2 i Salt: to taste i
I "I relish Thai food." Pepper: to taste.
BEST MEAL I EVER HAD Method
I "Black cod fish at Heat oil in a pan and saute garlic and chopped
Nobu with friends." onion.
M Y NON-FOOD Add chicken dices and cook for five minutes. Also,
PASSIONS add corn kernels, diced tomato and refried beans.
i "I love swim- Stir gently and add stock if required, mix diced bell
ming, doing peppers and sliced gherkin.
yoga, listening to Simmer for five more
music and minutes till chicken is
dancing."
cooked.
MY
Adjust the season-
FAVOURITE
ing and add cream to
RECIPE
finish.
I "Mexican
Serve hot with
chicken.'
jalapeno
(As told to
Pallavi
tossed rice
Bansal)
on the

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
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 actual-
ly."
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 in-
teresting 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 pow-
der: 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 han-
di. 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 corian-
der 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

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.

NDIANS are getting more experimental with eating. Most foodies

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!

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 mar- O salt -1/2 teaspoon; water - 2 tablespoons
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 sal-
sa, 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 turn-
ing pale showing
the acid in the
marinade cook-
ing the fish. Add
the salsa on top.
Before serving the
Ceviche, mix the
rockets leaves with juli-
ennes of cucumber and or-
ange segments and lightly
dress it with the Ceviche mari-
nade. 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;
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 pep-
per; butter.
For sauce: Tomato - 1; potato - 1 ; leek - 1
M e t h o d : Dough preparation: Mix all filling in-
gredients 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 inch-
es 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 pas-
ta 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 proces-
sor or finely chop peeled and roughly chopped apple, chorizo, rough-
ly 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 stuff-
ing 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. Careful-
ly place in the duck
legs and simmer
on the lowest pos-
sible 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, VlJAY ARORA
FASHION DESIGNER
quick garden fresh salad. Ingredients 11 cup rocket leaves
1 cup Iceburg lettuce
Ravneet Kaur gets celebs to 1 orange
Cherry tomatoes
give their healthy salad recipes! 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 or- I
ange slices, |
pinenuts and
KUSUM cherry tomatoes. *
Next, add salt and
SAHWNEY, r l lr; l S ln* >rec
RAHLAD
ents 1
^AKKAR' pepper, olive oil, lime
AUTHOR
Br iB 9 '' juice and toss the salad.
Medium-sized grapefruit
DINESH BHATT
jjvi^jp packet Chinese beans sprout

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.