FoodFood TV channel, ranks 10 in the list of most trusted TV channel in the 1st year of launch!

Month of February is surely ending on an upbeat note!

My food lifestyle channel FoodFood has climbed tenth spot in the very first year of its launch, according to the Brand Trust Report (BTR) unveiled early this week.

The BTR, compiled and released annually, includes the BTR questionnaire which is designed to illuminate approximately 425 aspects of brand trust, of which 391 were directly brand related. The study generated nearly two million data points and 17,000 brands and was conducted across 15 cities. FoodFood’s philosophy of content honesty has paid off. We try to show what people want and like. Their success in making recipes after the shows is the secret of our success. We will keep doing that. Content will drive the channel.

As the new month comes marching in, so do our new offerings on www.sanjeevkapoor.com! What should you look out for? Holi and Gudi Padwa specialities, foods that your children will enjoy during their exams, Chettinaad recipes, as also something special for the International Women’s Day which is coinciding with Holi this year!

Shooting tomorrow for Star CJ and it could be a long day for me. Work in full swing on a couple of new books and as a curtain raiser I might just tell you that your packed lunches are going to be resuscitated!

As grapes and strawberries are in full season why not make the most of them?

Citrus Starwberry

Black Grape Pani Puri

Chicken Teriyaki with Black Grapes

Till I write again

Sanjeev Kapoor

Breakfast – load it up with protein

Say breakfast and the need to look for breakfast recipes and most ‘eggatarians’ will vouch for the fact that eggs are healthy. We have heard and read so much about the goodness of eggs that it is easy to be convinced. But if cholesterol is a scare for anyone in the house, simply remove the yolks. The egg white can be converted in to a healthy omelet or sandwich. Sauté some chopped onions with green capsicum, tomato and mushrooms. Add salt and pepper. Let it cool then whisk with the egg whites till fluffy. Heat a small frying pan and lightly brush with oil. Pour the egg white and cover and cook. Flip the omelet and then serve it sandwiched in brown bread. Some more breakfast recipes…

QUICK FRIED EGG WITH BROWN BREAD

With the help of a cookie cutter cut rounds from the center of 4 bread slices, leaving a border of ½” all around. Heat 1 tbsp oil on a non stick pan. Place the prepared bread; add ½ thinly sliced onion in the hole. Cook for 30 secs. Break 1 egg on the onions, sprinkle salt, crushed black peppercorns. When the base of the egg is firm, remove on plate, garnish with 2 tomato slices, few parsley sprigs. Serve.

STEAMED EGG KATORI

Break 2 eggs each in 4 microwave proof bowls, sprinkle salt, 1 tsp crushed red chillies, 1 chopped onion, ½ thinly sliced green capsicum, 4 tbsps grated cheese. Cook uncovered on microwave MEDIUM (60%) for 2 mins. Serve hot. You can even steam them but for that arrange the eggs in stainless steel katoris and steam in a steamer or a pressure cooker.

EGG VERMICELLI

Grind 1 tsp dhania, ½ tsp jeera, 2 dried red chillies, 1 inch cinnamon, 2 green cardamoms, 2 tbsps water. Sauté 2 cups vermicelli in 2 tbsps ghee till golden. Sauté 1 tsp rai, 3 tbsps chana dal in 2 tbsps oil till golden. Add spice paste, 2 tbsps chopped hara dhania, salt, mix. Add 3 cups water, boil, add vermicelli, cook till done. Add chopped 2 hard boiled eggs, mix. Garnish with 1 tbsp chopped hara dhania, serve.

Fresh or not?

A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while stale eggs stand on end or float because of the large air cell. Other factors such as a weak shell and fine cracks may also cause the egg to float. Good quality, fresh eggs display certain characteristics when broken out. The yolk is small and rounded and stands high in a thick, gel-like egg white, which tends to stay compact rather than spread out over a wide area. As eggs age, the yolk becomes larger and flatter, until it eventually breaks. The thick egg white becomes thin and runny. By this time the egg will also have developed a stale odour and flavour.

For more breakfast recipes for the complete vegetarian click on Dalia, Grilled Sprout Sandwich, Mixed Fruit Smoothie.

Maharashtra Food Festival from today

All foodies head toward the Pandora’s box of Maharashtrian cuisine being opened today! PL Deshpande Maharashtra Kala Academy is organizing a food festival titled Mast Mejwani Maharashtra Khadya Mahotsav 2012 from today till Tuesday 28th February. I am presiding as chief guest at the inauguration ceremony this evening – more of a cultural programme at Ravindra Natya Mandir. Honorable Chief Minister Mr Prithviraj Chavan is expected to cut the ribbon.

After the book launch of Cooking with Love at Pune on 17th, I went for a short trip to Mysore and Bangalore with my mother. Returned to Mumbai yesterday and after attending the event this evening, I have to prepare for a talk in Ludhiana happening on 24th organized by All India Management Association which is an apex body for management professionals in the country. They have this unique programme for young people called Shaping Young Minds Programme. I had last done a talk for them in last year January. The aim of the workshop is to provide a platform for young professionals and management students to interact with iconic leaders from various fields, helping the participants synchronize personal and career goals through exposure to experience and wisdom of successful people. I am going to focus my talk on my ideas, my mistakes and lessons learnt, life’s teachings, how to enjoy your work and career etc.

All carpenters and electricians who had been invading my office all these last months are finally gone! The work is complete and the new extensions are beautifully equipped with new wooden flooring and classy wall paper. I am happy with the new look. The studios have been busy since last Saturday with shoots on for Hungama and Youtube.

As for exam days that are already upon us, how about pleasing the kids with food that they want to eat? You can take an idea from the new article Lets please the kids on www.sanjeevkapoor.com

For more foods that can please the children click on

Choco Cookie Shake

Masala Potato Wedges

Macaroni Mazaa

Till I write again

Sanjeev Kapoor.

Indian breakfast recipes – wonderful breads

In our quest to give you traditional Indian breakfast recipes, here are some simple breakfast suggestions.

METHI ALOO MAKAI PARANTHA

Knead 2 cups atta, salt, ½ cup curd, 1 cup chopped methi leaves, 1 tbsp oil, water to dough.. In bowl mix 2 boiled, mashed potatoes, ½ cup crushed corn, salt, 4 chopped chillies. Divide the dough and filling into 8. Roll out each portion into a puri, place filling in the centre, gather edges and roll into ball. Rest for 15 mins. Roll the balls into parantha, shallow fry with oil till golden on both sides. Serve hot.

NUTTY PARANTHA

Blanch 10 almonds, peel, grind coarsely with 20 cashewnuts. Knead 2 cup atta, salt, almonds-cashewnuts, sufficient water to soft dough. Divide 8 portions, roll out into 4- inch diameter disc, spread little butter, sprinkle little dry atta, fold into triangle, roll out into paranthas. Cook on hot tawa with little ghee, turning sides, till both sides are golden. Serve hot topped with butter & glass of milk.

SPICY RAJMA PARANTHA

Cook ⅓ cup rajma in 2 cups water, salt till soft, drain, cool, mash. Knead 1 cup atta, 2 tbsps soy flour, rajma, 1 tsp red chilli pwdr, 4 chopped green chillies, ½ tsp anardana pwdr, 10 chopped pudina, 2 tbsps tomato puree, salt, cooking liquour into soft dough. Cover, rest for 15 mins, divide into 10 balls, roll into paranthas, cook on greased tawa on medium heat, turning sides, till light brown, serve with dahi.

GAJAR PURI

Take 2 cups atta in a bowl, add puree of 2 boiled carrots, 3 tbsps hot oil, salt to taste, 1 tsp red chilli powder. Knead into a stiff dough using water as required. Divide into small portions and roll out into small puris. Deep fry puris. Drain on an absorbent paper. Serve hot.

For more of such ideas of Indian breakfast recipes click on Brown Bread Upma, Kanda Poha, Besan Methi Cheela with Cheese.

Vegetarian recipes - a treasure hunt

Top 5 vegetarian recipes for a simple Indian house hold could mean some vegetable preparations like Baingan Ka Bharta or Aloo Wadi, or rice preparations like Lemon Rice or Peas Pulao, or even Aloo Parantha with curd for breakfast! There is such a huge repertoire of vegetarian recipes that it is simply not possible to pin down just 5. But if there is something that could make vegetables more and more interesting for you and your family then it could be worthwhile to go through this.

Minding your ‘P’s: If there is one vegetable that invites feelings of extreme, that is peas! Either you love them or you don’t! These can be compared with the greens only as far as the content of vitamins and minerals salts is concerned. What broad beans and peas have in more quantities than most of the other vegetables is sugar and second class protein. One very important part played in our diets is by the dried version of peas and beans called pulses. Of course there is very little Vitamin A in pulses and vitamin C is amiss! Pulses can be used as providers of protein and more so, if had in the sprouted form.

Waterless wonders: The most familiar form of dehydrated vegetables are the pulses. More popular on the shelves are the easy to cook variety of branded recipes that make the use of dehydrated vegetables. When there is availability of fresh vegetables these glamorous packets are hopefully a passing fad for quick pre-prepared meals.

For more exotic recipes, sun-dried tomatoes, dried onion flakes, garlic powder and onion powder are ready to be bought in specialised food stores.

As modern times demand time saving recipes, there is some finery that can go in the freezer. That could also help in formulating top 5 vegetarian recipes. The most common of all the frozen vegetables is the quintessential peas. As the quality of frozen peas has been improving with time, they are easy to cook and taste as good as fresh. Having a few packs of these in the freezer are saviours on many a tricky occasion. Also a new fad are the frozen ready-to-fry branded french fries that seem to be hit with kids. Try something novel like Crusty Potato Fingers.

‘Can’ be a veggie all year: Handy in a tin will come button mushrooms, baby corns, corn niblets, asparagus, artichokes and of course baked beans. They certainly come in handy when the fresh are not available.

With this hunt on for top 5 vegetarian recipes, the wave of vegetarianism is reaching its crest, it is possible that variety available such as this will cater to all sorts of palates. Vegetarian cooking is fun and what with the scope for experimentation creativity can be given a free rein.

Busy week ahead

Ready for a shooting schedule for Sanjeev Kapoor’s Kitchen that will last for four days… then on Friday is the most exciting book launch of Cooking with Love Recipes from my Mother’s Kitchen at Westin Hotel, Koregaon Park, Pune.

For the very first time we are giving you the opportunity to meet the exceptional masters who have supported and inspired me all through my life! My mother, Mrs Urmil Kapoor and mother-in-law Mrs Lata Lohana are doing live demonstrations of their favourite recipes actively supported by me from my latest book Cooking with Love – Recipes from My Mother’s Kitchen. It has their selected recipes tastefully compiled and showcased in a neat package. There is no substitute for fresh home cooked food made lovingly by a mother! It is extra special, extra tasty and completely satisfying. These strong emotions have been captured beautifully in this new offering. Bonus would be a recipe demonstration by Westin Hotel Pune’s Executive Chef Santosh Jori’s mother!

Can you afford not to be there? Entry is by invites only. For more details you can contact: Dhairyasheel on 9987987695 or Shruti on 9765410998. Only 3 days to go!

My new episodes are going to be focusing on low calorie, low fat food as there is a high demand for these recipes! Well, you will have to wait for some time and then watch, but as these new episodes are in the process of being prepared you can try out my earlier tried recipes in the meantime. Here goes…..

Carrot and Tomato Smoothie

Brown Pohe

Sugar Free Chocolate Cake

Till I write again

Sanjeev Kapoor.

Vegetarian food – no limitations on creativity!

Look at any top 5 vegetarian recipes in any category! They would be visions of verdant beauty, glistening with crunchy vegerables or grains of rice or may be it could be a soup or bread. But what is this really undermines the greens? How is that there are umpteen tales about making vegetables exciting and converting nightmares into dreams? Give me a chance to help one bring about a paradigm shift and talk more about The Greens and Company.

Greens can be treats:

Ideally one should have a vegetable patch for these. Fresh from the soil the vitamins are intact and once detached, a green like spinach starts to lose as much as 40 % of vitamin C in a day. And when cooked the loss is considerable. In any case, the greens like cabbage, lettuce, endive also have Vitamin A in the form of carotene. This vitamin is not water soluble and will resist the heat of cooking to a great extent. Another goody in greens is Vitamin B1 (thiamine). A pinch of bicarbonate of soda innocently added to cook the greens faster destroys this vitamin. Mineral elements and small amounts of second class protein is present in green vegetables. Probably the most important point of value green vegetables give to our diet is being the suppliers of indigestible cellulose or roughage which stimulates the muscles of digestive tract and has a laxative effect. Try this perfectly cooked Aloo Palak Methi.

Rooting for the undergrounders:

When roots and tubers are discussed, their role is seemingly similar to the greens in providing roughage to the diet. But one thing is surely different. This category has probably the most tolerated of vegetables: the potato. A person is likely to go weak-kneed at the sight of French fries! Potatoes are starchy fare and the calories are quite unfair to the body weight. All in all, potatoes in most homes are a necessary evil! I am sure that when it comes to counting the top 5 vegetarian recipes, something made with potatoes will be there!

Carrots are exceptional for they have large amounts of vitamin A in the form of carotene.

The star player in many a mixed salad, carrots are certainly not given impartial treatment. Being rich in sugar content, carrots joins hands with beetroot and onions on this account. The tart flavour of radish and turnip sees their name in the list of selectives. For ideas click on Dal Shorba, Mooli Saag.

As we take you around the goodness of vegetables some more, know that our search for the top 5 vegetarian recipes will continue.

Off to Singapore, Cooking with Love launch on Friday

Leaving tonight for Singapore for food trials with Singapore Airlines. My team comprising Chef Harpal Singh Sokhi and Chef Anirudh Shrivastava went ahead a couple of days ago and have set the ball rolling. Back on Friday and probably have a relaxed weekend at home because from Monday Feb 13th back on our feet with shooting of Sanjeev Kapoor’s Kitchen for FoodFood.

Also on the anvil is a big launch of my new book Cooking with Love Vegetarian Recipes from My Mothers’ Kitchen at Pune. Mummy is traveling with me for this and Alyona’s mother will join us there as she stays in Pune. Well, these great masters are going to be stars of the show and demonstrate a couple of recipes from the book with my assistance. This is an entirely different kind of book launch and I hope to make it grand success for my two of my biggest inspirations so that they will cherish the memories of this afternoon for a long long time.

For a dekho, click on these

Aloo Wadi

Bhen ki Sabzi

Bharwan Arbi

Till I write again

Sanjeev Kapoor.

Usual for them, but maybe unusual for you! All about breakfasts…

Indian breakfast recipes are easy to come by. One can have aloo parantha, idli chutney, puri kachori, khakhra and thepla, omelet with bread… but how about touring India and looking at some unusual breakfasts?

First thing that comes to mind is having breakfast as a meal is so ‘unusual’ for so many urban people! They just do not have the time to put fuel in their bodies after a night long fasting period….something, that health conscious people will tell you, is just not good. The funniest part is that these same people will have time to get the car’s petrol tank filled up because it has to take them to work!

First and foremost, do something about tumbling the breakfast barrier. In fact, look out for quick recipes that fuel you up. It can be a usual breakfast, a traditional breakfast, that is easy for you and the family…eggs and toast, stuffed paranthas, cereal and milk, fruit smoothie, upma, poha, idli…whatever is the best for your table. But then when you start looking around you do wonder at some foods that seem to be the common man’s breakfast. What is usual for them can be unusual for you!

Be it hot syrupy jalebis dunked in milk in wintry mornings of UP and Haryana. Unusual for you, but not for the hard working farmer who will toil in the fields for us. I went to Indore recently. Mounds of poha come up like magic even in the early hours…and jalebi too. And whoever is awake or is off to work can be seen enjoying them. In Ahmedabad, where I was for a road show, I was intrigued to see the sale of the long besan ka fafda….yes, for breakfast. I found it an unusual thing to have in the morning but Gujaratis love it with masala chai. If fafda is not accessible then they might have ganthia. The Jains thrive on khakhras for breakfast. One cup of tea can be enough to wash down half a dozen crumbled khakras and off they go…ready for work. Some years back when we had gone to Amritsar, having peethiwali poori with aloo chole is a usual breakfast. Well, maybe unusual for a South Indian…because we saw one lady in a Kanjeevaram saree, obviously a tourist, who had a full plate with great relish….no usual idlis for her with coffee that morning!

Time for all of us in the urban category who have to take this meal seriously, to cook something in the morning, start off the day full of healthy stuff and honour breakfast recipes.

Test time and then a tasteful time

Landmark day in office! My team was asked to prepare for a written test on foodscapes of India and we actually arranged for a small serious examination. Well, it was back to school for all of them and the results were announced amidst great cheer….Well done all for all the effort put in studying for today! Priyanka Bose topped the test.

Straight after, a grand lunch at Dimsums & More, Yari Road, to celebrate the making of the beautiful The Yellow Chilli Cookbook. Chef Kalden gave us her really creative dimsums, very delicate in looks and flavours. We did have a feast of soups, rice and noodles and finished with Chocolate Pao with Ice cream, another innovation. An afternoon to remember as we all were quite relaxed.

Weekend will be quiet one and following week, some advertisement related shoots, then prepare for shooting schedule of Sanjeev Kapoor’s Kitchen followed soon after with the formal launch of Cooking with Love book in Pune. Will keep you updated on this.

February brings for you some features on evening snacks, beauty therapy at home and cuisine of Andhra Pradesh. We also will fill up the month with new recipes to mark every festival and hope to bring you loads for food for thought! Right now you to catch up on the Breakfast recipes that are available this week.

Talking of breakfast and snacks let me get your started by sharing some of my favourite choices!

Corn and cheese dosa

Besan Egg Chilla

Breakfast Cereal and Strawberry Parfait

Till I write again

Sanjeev Kapoor

Breakfast boom!

Wouldn’t it be exciting to know what the world eats for breakfast? Different countries have different choices depending on their cuisine. So, let’s go around the world to find out how best to begin the day! You can certainly enliven your repertoire of breakfast recipes now….

Middle East: Early morning sees a bustle of activity outside most bakeries, as people come to buy still warm bread for their breakfast, to eat with eggs, fresh fruit and vegetables, honey, nuts and yogurt.

Greece: The Greeks prefer a light breakfast of bread, goat cheese, olives and tomatoes.

Mainland Europe: Mainly a variety of cold meats, cheeses and breads. In Belgium, Austria, Holland, Switzerland and Germany hot coffee or chocolate is served.

In Denmark, Finland and Sweden breakfast is a light meal usually just fresh bread and coffee. In Norway where summer daylight comes in very early, it is an enormous affair: fish, cold meats, fresh bread, hot waffles, cheese and eggs, washed down with hot chocolate, milk or coffee. In Spain and Portugal it is a brisk downing of coffee or chocolate and a pastry or simply some toast. In Italy and southern France, buttered bread and strong coffee start the day.

Africa: Many North Africans begin their day with soup often harira (lamb and lentil broth), flavoured with saffron and la kama. A typical South African breakfast might start with a fresh papaya before progressing to bacon and eggs.

Caribbean: A popular start to the day is cassava bread fried in butter, but heartier dishes are also common. The traditional Jamaican breakfast is saltfish and ackee – a fruit that appears aptly like scrambled eggs.

South America: Breakfast in South America consists, for the most part, fruit or fruit juice, bread rolls and tea, coffee or chocolate.

Mexico: The Mexican day starts with desayuno, first breakfast, and consists of coffee or more rarely, chocolate, and the sweet breads and pastries inherited from Spain. A second breakfast, almuerzo, comes at around midday and usually comprises a more substantial dish as country style eggs with mashed refried beans and a fresh chilli sauce.

North America: Big meals and snacking throughout the day are two ways to sum up American eating habits. Breakfast can be anything from freshly squeezed orange juice, cereal and toast, to pancakes and waffles served with sausages, maple syrup and butter. Coffee is generally drunk at breakfast and throughout the day. Try Nutty Waffles with Orange Caramel Sauce.

Japan: Rice sprinkled with nori flakes and miso soup is common breakfast fare. The miso is mixed using chopsticks and the broth is then sipped from the bowl.

Korea: Breakfast is a sit-down meal with dishes served at once and eaten with chopsticks and spoons. The inevitable kimchi (Korean pickled vegetables) are present for breakfast and lunch which are light affairs.

China: Chinese favour the congee: a thin glutinous rice soup that is traditionally eaten for breakfast, into which is thrown whatever ingredients are at hand: perhaps soybeans, preserved eggs, pickles, dried fish, or water chestnuts.

Vietnam: Traditional breakfast is a steaming bowl of pho (rice noodles in broth with shredded beef or chicken), either home made or bought from a favourite street vendor. Only a minority of Vietnamese prefer a Western style breakfast of buttered bread with coffee and tea.

Thailand: Rice porridge is the traditional Thai way to begin the day, eaten with pickled radishes or other preserved vegetables, and perhaps enlivened by some minced pork plus a few chillies.

Malaysia: Breakfast can be a filling affair usually consisting of steamed buns or Nasi Lemak, a rich coconut milk porridge which can be sprinkled with dried fish and accompanied by anything from a hard boiled egg and sambal to a full-size fish curry. Lunch is a lighter meal.

Indonesia: The standard breakfast is rice porridge which is bowl of rice mixed with omelet and crumbled dried fish. Another popular first thing in the morning is Nasi Goreng meaning literally fried rice that is mixed with whatever leftovers are at hand.

Phillipines: Filipinos also begin the day with rice, often fried with a hint of garlic and served along with salted dried fish.

After all this touring of the world, we will next have a detailed tasting of India’s popular breakfast recipes.