From My Kitchen - Sanjeev Kapoor

Breakfast: for stronger mind and body

2012-01-27T17:36:00.005+05:30

I have always thought of breakfast as an important meal and have written numerous columns advocating the cause of starting your day with a power packed meal because eating breakfast contributes to weight control. Our supply of breakfast recipes has been consistently appreciated.

Breakfast skippers may eat more food than usual at the next meal and may also tend to eat foods higher in fat and calories. Skipping breakfast may also result in late morning hunger and food cravings and leave you susceptible to munching on higher fat, low nutrient choices such as biscuits or cups of tea or coffee at mid morning and then less healthy food choices at lunch. If you can make menus using breakfast recipes, you will find it easier to get along. Those who eat breakfast are more likely to avoid energy lows and extremes in hunger (which are partly responsible for cravings for sugary foods). Eating breakfast also boosts your metabolism so you burn calories more efficiently throughout the day. If you go for very long periods of time without food and then have a large meal, you encourage your body to store many of the calories in your fat cells, instead of in muscle cells.

If you are not hungry in the morning, try eating a little less the night before. Gradually, after eating breakfast for a while, you may be able to ‘train’ yourself to feel morning hunger (turning the hunger mechanism from the brain to the stomach!).

Tips for breakfast haters

If you just do not like to eat breakfast, or believe you do not feel good when you eat breakfast, you can break breakfast up into two smaller meals, but do not skip breakfast altogether. Eat a hard boiled egg at home, and an hour or two later, take a break from work and snack on an apple and a handful of healthy nuts like walnuts.

For exciting breakfast recipes that are handy to pack and carry are Cheese and Pineapple Sandwich, or roll up a few Dal Chawal Parantha. Better still drink up a fruity strawberry soya and orange Shake at home!

Cooking healthy food for kids

2012-01-25T17:22:00.006+05:30

FoodFood, my 24 X 7, TV channel, turned one yesterday, January 23! It has been a year of growing with leaps and bounds, with many new experiences. As we enter the second year, there is a renewed energy running through the entire organization. We hope to establish ourselves better, firmer, cooking great food with introduction of new programmes.

Come Sunday January 29, a treat awaits! I have a workshop on cooking healthy food for kids at Novotel Mumbai Juhu Beach starting at 11.30 am. This is being organized by The Times of India as part of their ongoing Mumbai for Kids campaign. So what’s cooking there? You can see in person. Simply register using an SMS.

SMS TOIKIDSNAME to 58888.

The executives will call you back with a confirmation. It is on first-come-first-served basis. I believe the seats are limited, so why wait!

As January 26 will be a holiday, it will give us a chance to cook up some tricoloured foods that will delight the whole family. Giving you some recipe suggestions here.

Tiranga Paneer Tikka

Tricoloured Sandwiches

Shaam Savera

Till I write again

Sanjeev Kapoor.

Innovation with an International touch!

2012-01-23T19:22:00.010+05:30

The winners - Chef Anupa Das & Chef Aesha Majithia

Beginning this new week with fun, excitement and lots of cooking what with the Innovation Station (Season 3) Competition in the office! The theme was “International Cuisine” this time where three chef teams compiled some interesting dishes. We had very busy kitchens, with steaming pots and pan, a real battle of the biggies, and one could feel the palpable heat of competition and creation!

As expected, they came out with super amazing recipes on their platters where each one of them cooked a three course menu, consisting of a starter, maincourse and dessert.

This is what happened.

Team 1 – Anupa Das with Aesha Majithia – presented Basil & Watermelon Shooter, Deconstructed Chicken Sandwich, Fishato with Plum & Pista Vinaigrette Greens and Aqua Bomb.

Team 2 – Saurabh Mishra with Sheetal Kadam – presented Assorted Sushi, Steamed Basa Vegetables with Orange & Black Bean Sauce, accompanied with Coconut Steamed Bread and Jasmine Tea Mousse with Fresh Passion Fruit.

Team 3 – Anirudh Shrivastava with Dilpreet Singh Kohli – presented Roasted Candied Garlic Soup with Yam & Prawn Roulade & Mango Pico Di-gallo, Mushroom & Yogurt-Pomegranate Oblong Bruschettas, Stuffed Lamb with Cous Cous, Red Rice, Orange Gremollata, Guacamole, Jus Reduction & Rolled Mascarpone Ricotta Cheese and ended with Isodelphia.

I am sure you will be keen to read the recipes so will be uploading them in a couple of days.

Winners are Team 1 – Anupa Das with Aesha Majithia. Congratulations to the duo!

More excitement!! Coming Sunday, January 29th, Times of India, under their TOIKIDS campaign, are organising a cooking workshop at Novotel Hotel, Juhu, Mumbai. I will be there making healthy recipes for children that will look and taste like junk food. For entry, SMS TOIKIDSNAME to 58888. Rush, it is going to get crowded there!

This week, try some snacks that are excellent when kids come home hungry after playtime.

Cheese Wiches

Coleslaw Tacos

Strawberry Milk Shake

Till I write again.

Sanjeev Kapoor

Hindi website launched

2012-01-20T18:00:00.006+05:30

The Hindi version of www.sanjeevkapoor.com was officially launched at Sura Vie lounge bar in Delhi last evening at a press conference. Yes, it has been on display for a few weeks now but we did have a small official announcement to declare it as visible. I had always felt that the potential for the local language is untapped in the digital content space. With www.sanjeevkapoor.com now in Hindi, we intend to bridge the divide between our Hindi and English audience. Users from every part of the world have been demanding recipes in Hindi. This is an opportunity for Hindi speaking people to post their recipes as well as get information on varied cuisines. I believe the market is slowly and gradually responding to the emerging demand, and we are about to witness an explosion in local language content soon.

Sura Vie was also a centre of attention this week as the famed band Indian Ocean had their live performance there yesterday, i.e., January 19, 2012. to add to this, personally, I love their songs as well.

Every year we have a small tradition that we follow. A little gesture, but it is these small things that matter, isn’t it? Since past twelve years my team has been having a baking day at a nursery school in Juhu. And they did have a baking session there today. Tiny tots, they are such a delight, love the fact that they get to mix batters, make a mess, lick the bowls, then watch them bake and be served with fresh fragrant cakes in school! The teachers do enjoy this special treat and love to judge which of the small kids has an inclination toward food and cooking! Start them young, eh? Giving some pics to reveal what fun this activity is.

Monday will also see the next of the Innovation competition within my team of chefs. Topic is International cuisine. And a high difficulty quotient is expected for sure! Will post the recipes after wards.

As it is nice and cool still I think a few thick soups and stews will come in good stead. Enjoy your weekend!

Apple and Pumpkin Soup

Chicken Stew with Easy Garlic Bread

Chunky Pasta, Vegetable and Herb Stew

Till I write again.

Sanjeev Kapoor.

Maintain health with breakfast

2012-01-18T17:52:00.004+05:30

Breakfast recipes are always welcome, aren’t they? So here we are again, talking about the most important meal of the day, breakfast! Those of you who drive a car know that it needs to have fuel to run. In the same way, all of us need breakfast in the morning, which will keep us revving through the day. Yes, refueling is there at lunch and teatime and dinner, but the kick-start has to be breakfast!

Pages can be filled up with health facts about breakfast and breakfast recipes. People do not have this important meal because they do not have time in the morning. Whatever may be the time you have to leave for work, college, school there IS time to eat breakfast. You need to be organized as well as committed to the fact that breakfast has to be taken seriously. In the long run, eating breakfast helps to maintain better health.

Organise a menu. Make a list of things that your family would enjoy for breakfast. Then shop for them, at least the non-perishables and be equipped. The following play some role at breakfasts: cereals, cheese, sweet corn, poha, rawa, dalia, nuts, whole-wheat flour. Look for a bakery that can give you fresh whole-wheat bread. There are certain brands that claim to be whole-wheat but is actually refined flour bread given the golden brown colour with caramel.

For healthier versions of breakfast, make some switchovers: from butter to hung yogurt, from mayonnaise to absolutely no mayonnaise except once in a blue moon, from whole eggs to white of eggs, from paranthas laden with ghee to paranthas brushed just a bit with ghee, from full cream milk to skimmed milk; if you can, avoid tea and coffee. Yes, this is a difficult thing to achieve but like we say, if you can! Tea and coffee in moderation cannot be harmful but if one is used to having them in a stream while at work, acidity can become a major problem. And, also cutting down on tea and coffee has one advantage, you can also cut down on your total sugar intake! Some tips for easy breakfast.

• Make sandwiches. Buy the bread the night before. Apply green chutney, some slices of tomato and lettuce, or pineapple or boiled egg whites. Install them as high as you can bite, wrap in foil and eat if you cannot avoid it, on the move.

• Idlis make a good breakfast but how can it be a jiffy one? It can be, provided the batter is ready to be used. It takes ten minutes to steam a batchful. Sprinkle some sprouts and chopped green chillies and have them while still warm.

• Have fresh seasonal fruits with whisked yogurt. It makes a wonderful healthy start to the day.

For more of such ideas for Breakfast recipes, look at Brown Bread Upma, Tropical Fruit and nut smoothie Hot and Sour Idlis.

Mumbai success day – runners unite!

2012-01-16T17:41:00.007+05:30

It was a lovely and fulfilling experience to see Mumbai’s solidarity at the Mumbai Marathon organized at Azad Maidan yesterday. My 7th Dream Run for the Forum of Autism and it is heartening to see that the cause is attracting more and more people with every passing year. This year, as always, Alyona and our daughters were with me and also Chitra, President of Forum of Autism. Harsha Bhogle was represented by his wife Anita and TV actor Manish Paul, showed his support by running with us. Even Alyona’s sister Jyotsna ran. My office team came in a large number. So, as we continue to support the cause of autism the numbers who are joining us are also increasing.

Last few days have been hectic and full of travel what with the opening of The Yellow Chilli in Bahrain and then in Nepal (Kathmandu). Two entirely different nations and cultures but because of their great expression of love for Indian food, they are bound together on the same string.

Tomorrow, doing a live demonstration at the Maharashtra Senior Police Officers’ Mess where the wives of police officials are getting together for their annual event. I will be demonstrating some mocktails, starters and desserts. Toward the end of the week, on Friday, going to Delhi to enjoy the evening with the band Indian Ocean performing at our lounge bar Sura Vie at Connaught Place.

As Makar Sankrant and Lohri mark the beginning of the warmer weather from now, let us make the most of the winter vegetables still available in their resplendent colours…here are some suggestions of main course that are perfect with rotis.

Gajar Gobhi Shalgam ka Saag

Mooli ka Saag

Aloo Matar Paneer

Till I write again

Sanjeev Kapoor.

Start the day right – do not skip breakfast

2012-01-13T15:54:00.006+05:30

It is of utmost importance that we treat the word ‘breakfast’ with honour for breakfast will tide us over our health problems, if at all there are any, and breakfast will help us resist health problems, if they arise in the future. We are starting a new series of Breakfast recipes but here let us first talk about why breakfast is so important.

There has been some research going on for years on breakfast and its benefits. These studies show that children who eat breakfast do better in school. Well, it does not take much further thought to know that adults will feel better and perform better at work as well if they eat breakfast daily. Wherever may you work, it is not a good idea to skip breakfast. Your body needs fuel to start up and equip itself for the day’s wear and tear. Who said that sleep is refreshing? Sleep dries out the body, tires the muscles and makes the brain slow and clumsy. So feed it first thing in the morning!

Breakfast gives you the opportunity to eat foods with some of the most significant nutrients for overall health-fibre, calcium, Vitamin C (cereal, milk, fruit). If you skip these nutrients, you may not compensate for the loss later in the day. To get the most benefit from your breakfast, choose a combination of food groups and nutrients. Mix whole grains, protein foods or dairy, fruit or vegetable and a little fat.

Skipping breakfast simply ruins the day. Are you always rushed and late in the mornings? So there is a valid excuse for skipping breakfast! Let us end the matter by waking up ten minutes earlier than usual. Then good healthful habits will come your way easily. If cooking is the barrier in the morning, remember it does not take long to whip up a smoothie: a fruit or two in the blender with a cup of milk or yogurt. It’s flavourful and highly nutritious. This is surely one easy breakfast recipe. If we skip breakfast we are likely to become tired when our brains and bodies run low on fuel. By mid-morning, a lot of us grab some coffee or a sugary beverage. We need this revive ourselves at that point of time. This might work for a few minutes or even for sixty, but by lunch time you will realize you are hungry, irritable and perhaps more prone to making unhealthy choices at lunch. Eating a good breakfast sets the tone for the rest of the day. A missed meal during the day may mean, in the long run, a dent in the immune system. All said and done, breakfast is a great time to boost the defense system.

For this week here are some Breakfast recipes. Egg White Omelette, Vegetable Upma, Grilled Sprout Sandwich.

Count down to Sunday Run for Autism

2012-01-12T13:19:00.005+05:30

In Nepal for the launch of The Yellow Chilli restaurant. Well, it is cool out here and things are warming up back home in Mumbai for the SCMM on Sunday 15th! I will be back on Saturday afternoon. It has been a good year for me as I have been able to maintain my weight, and have devoted time to exercise and keep myself fit and fine! Even Alyona has been tremendously active and both of us like to set the example that it is worth attaining the healthy body weight and worth maintaining it, come high or low!

My cause for the Dream Run in the Standard Chartered Mumbai Marathon , as you all must be knowing, has always been to raise funds for the Forum of Autism. I will run with my team, my friends from the Forum and will hope and pray that my cause gets more and more propaganda with every passing year.

Well, will keep you all updated with the pics and snippets from the Dream Run…

Till then, some carbo loading ideas for the participants of the half marathon and full marathon. It’s not only about pasta, as some foreign magazines have us believe, but Indian rotis and rice are fantastic. Begin tonight and three days is good enough for carbo loading. Good luck to all!

Chilli Pepper Olio Pasta

Aloo Palak Pulao

Anda Parantha

Till I write again.

Sanjeev Kapoor.

How to plan your Valentine meal - some ideas

2012-01-11T16:28:00.005+05:30

When you are looking out for some Valentine recipes, plan to keep the meal flavorful and not too heavy. Overeating will most likely leave you feeling lethargic rather than excited. While planning the meal it helps to know the likes and dislikes of your Valentine and set a menu in which everything can be precooked and plated and kept ready. The last thing before service should be to heat up the meal (that too in a no sweat manner by using the microwave) and present it while still warm and fragrant.

Some ideas for Valentine recipes:

The smell of good quality basmati is a great appetizer. How about a moulded rice dish (you guessed it, get a heart shaped mould), which could be in a two layers with one coloured pink achieved with the addition of a little beetroot juice. If you want to impress, stick a few real roses in the center and present it as a savoury cake. Beetroot aur mewa pulao is a good example.

Go for heart shaped croutons in the soup (heart shaped cookie cutters, bless them) and canapés can be served grilled topped with cheese that has undergone the cutter treatment too. A pasta salad with red, yellow and green capsicums cut with the ‘very busy’ heart shaped cookie cutter is an attractive sight. Finish off with a heart shaped dessert like mousse or a rich cream cake. Dal Soup with Tomato has heart shaped croutons, take a look!

Strawberries can play a great role on the 14th of February. They are symbolic of being associated with the heart besides being aphrodisiacal too. Thankfully February is the season of strawberries and you could serve them chilled with champagne or any good fruity wine. If you choose to drink, keep the amount of alcohol to a minimum (a glass or two of wine or champagne). Excessive alcohol can make you drowsy. No matter what drink you serve, dip the rim of any stemmed glass into a shallow dish of strawberry or raspberry crush and follow up with a dip into a dish of powdered sugar – you will see a gorgeous strawberry coloured rim.

Strawberries look good half dipped in chocolate and as the latter too has aphrodisiacal properties the combination is just perfect. Heart shaped, soft centered chocolates are flooding the markets so might as well get a box home for the occasion. There is nothing like overdoing the whole thing because remember tomorrow is just another day. Here we have for an easy way to do Chocolate Dipped Strawberries.

Well, from heart shaped cushions thrown around, to heart shaped balloons that please, Valentine’s Day is a hearty day and life seems so much rosier….with our constant supply of Valentine recipes!

The Yellow Chilli opens in Bahrain

2012-01-09T15:19:00.007+05:30

As I write this, I am preparing to leave for the inauguration of The Yellow Chilli restaurant in the Seef District. Many dignitaries of Bahrain and our Indian Ambassador along with prominent businessmen of Bahrain are on the list of invitees. It is quite exciting for this is the first The Yellow Chilli to be launched in Kingdom of Bahrain which is acclaimed as one of the most modern countries in the GCC being home to a mixture of people of different cultures and nationalities. SunCity Ventures of Bahrain, in September 2011, had made the announcement and just months later the launch is happening. It has also kept in mind that the restaurant's creative design reflects a contemporary look with state-of-the-art-décor that is warm and welcoming, a true replica of true Indian hospitality. The Yellow Chilli is at Shop 1287, Bld 2102, Road 2825, Block 428, Seef District Kingdom of Bahrain.

Soon after, the launch of The Yellow Chilli in Kathmandu is scheduled on Jan 12, but first coming back home and then proceeding ahead for this occasion.

Mumbai seems to be having a good winter this year! In fact the last month of 2011 was very pleasant but this sort of chill was certainly not expected! It will be a nice Lohri and Sankrant festival. To get you going into the festive spirit, www.sanjeevkapoor.com has some lovely and apt recipes lined up. Also this month we are carrying features on importance of breakfast and how rice can add some important nutritive value to your meals. You will also enjoy our tips on maintenance of expensive kitchen equipments that are now life and soul of a modern kitchen that is equipped to help out the busy home maker.

Talking about quick cooking, I would like to share some recipes that have, of late, become hot favourites at home!

Cream of Asparagus and almond Soup

Baked Prawns with Honey Mustard

Goat Cheese Fritters

Till I write again

Sanjeev Kapoor.

All’s Fare in Love

2012-01-07T11:24:00.004+05:30

Valentine’s Day is in a few weeks time. Everyone needs new Valentine recipes to plan a Valentine special that could mean a lovely dinner for two with the works. For some presentation is of more importance as they feel it is the beautiful table settings that set the dreamy mood. If you love to cook and have the time, go all out and cook! But don’t spend so much time cooking and cleaning that you lose sight of the goal, which is to have a romantic evening.

But before we let you decide some Valentine recipes, decide on the theme. Loosen the purse strings and set the table with a pale pink lacy tablecloth dotted with matching tablemats and beg, borrow or steal (or spend and buy your own) crockery to match, which could be the simple thin white china or the latest craze of crystal. Cutlery could be dealt with (should I say arranged!) in a similar manner. The centerpiece could be a low arrangement of blood red roses with ribbons and a smoke free, drip free candle romancing the whole scene. Invest in a smoke free candle because no one wants eyes that hurt while speaking the language of love across the table. On the walls you can have deep pink ribbons hung up in tiered scalloped design with small clusters of little pink flowers at the joint of two scallops. Music is what sets the mood. The best choice would be something slow and romantic, something low and sensuous that could be more instrumental and less vocal so that the music attracts rather than distract.

If food is music of love for you then let’s play on. Food is what will be remembered provided you have taken the pains to gain this effect. It takes more effort to plan an elegant, romantic evening at home than it does to make a reservation and pick up chocolate and flowers! But the former will give you a sense of accomplishment and reward. Best of all, elegant does not have to mean expensive or too time consuming. Try out these Valentine recipes: Angoori Paneer Tikka, Kaju Moti Pulao, Quick Strawberry Cheesecake.

Food - universal language of love

2012-01-05T17:07:00.007+05:30

The month of February, the world over, is reserved for romance. I am sure some of you are already looking for some Valentine recipes! February the 14th, which is celebrated as Valentine’s Day, is still some five weeks or more away. But when the time comes candies, flowers, greeting cards and gifts will be exchanged between loved ones, all in the name of St. Valentine. Food is the universal language of love and the best way to express your feelings. Roses may wither, gifts may go to the back of the cupboard (and mind!) but a specially cooked meal for your beloved will be remembered always.

To help you along, here are some pointers on important foods that could be part of your menu.

Chocolate and Cocoa: Romance and velvety enduring sweetness are associated with chocolate as also being a cure for hangovers, a booster of energy and promoter of longevity. Mostly the Aztec (Mexican) royals drank Xocolatl, a foamy fermented drink, based on cocoa. In our times chocolate has its own niche in the kitchen: cakes, biscuits, creams, mousses and ice creams all rely on it! Try something different like Chocolate Almond Bar.

Cardamom: A whiff of Eastern magic, it is believed to have originated at the Hanging Gardens of Babylon and travelled to Greece and Rome and found a home in perfumes. In India it is an inherent part of our cooking – be it in the garam masala or in the paan, cardamoms cook up a fragrant freshness!

Continuing with suggestions for ingredients for Valentine recipes think about the classy and classic combination! Chilled bubbly/champagne with sensuous strawberries are perfect together. Read on…..

Fruits: Actually they should be first on the list. The best thing about them is their texture and sweetness. Specially figs. The presence of figs in amorous encounters of Cleopatra makes interesting literature. Chicken with orange, figs and barbeque sauce is lovely!

Honey: It has been noted in history that honey promotes vitality.

Milk: A warm cup of milk is recommended as a nightcap! Milk shakes that combine milk with some fruits and nuts are energy boosters too.

Olives: With love from the Mediterranean beauty come olives and olive oil now prevalent in many kitchens around the world!

Onion and Garlic: Onion is a symbol of fertility with its other member of the family including garlic. Onions can treat everyday coughs, colds and sore throats, as well as be served in countless dishes and salads. Garlic is considered good for the heart. Onions and garlic are stimulants.

And so what are the dishes one can serve as Valentine recipes? Take a look at Baked Prawns with Honey Mustard.

Fresh and hopeful, it’s 2012!

2012-01-03T14:48:00.005+05:30

Wishing everyone a Happy New Year! We bring for you good food, fresh hope and also a new track of always eating healthy and losing all that extra weight! The world is awash with a health wave. We are looking at preventive measures in a big way. The basic foundation of optimal health comes from eating nutritious home cooked meals. The first hitch comes when I often hear that people do not have time to cook any more! That is why the booming fast food business…and that is why most of the health problems! I seriously think if paucity of time keeps us away from good health then we need to prioritise our schedules right away.

I am in the middle of a shooting schedule for Sanjeev Kapoor’s Kitchen and we did have small party in the office on Saturday with fun filled activities and gifts and eats! My year has begun on a busy note and as FOODFOOD, 24 X 7 TV channel, nears the completion of its first year, I feel more and more proud of my whole team who has helped me in my organization. 2011 also saw the launch of the Hindi website and that too is a proud achievement.

Besides these, when I look back in the year 2011, there’s this nostalgic rush through my mind about the events and happenings which took place in this fruitful year. I’ve been always sharing these things with you all, but just to group it up, let me share it one more time as we usher into the New Year.

• On the Online, Digital and Mobile Media front, we’ve almost touched the 1000th mark with recipe videos on Youtube. Tremendous job done by my team and the hardwork surely pays off. Also, Hungama Digital Interface has made the recipes on mobile applications possible by the year end. A lot more action to happen in the coming days…

• The Print and Publishing side had some good books released like the US and the UK version of my most prized possession “How to Cook Indian”, which also had me touring to the United States & UK for its promotion. Also, the Diabetic UK book was published in India along with many more like Cooking with Love and Mithai. The New Year has begun with research and work for the upcoming books on Chocolate, Tiffins and soon to be released The Yellow Chilli Cookbook.

• Then comes the restaurant front, Delhi saw a grand exclusive opening under my restaurant vertical Indian Cookery Private Limited. Called Sura Vie: the new destination for live music and fine dining, on December 16, 2011 with live performances by musicians Raghu Dixit and Half Step Down and which was followed by Cocktails & Dinner.

Also, new outlets of The Yellow Chilli are lined up for their opening at Bahrain on January 8 and 9, 2012 and at Kathmandu on January 11 and 12, 2012. The launch of TheYellow Chilli in Kolkata will soon be announced too.

• Wonderchef, is doing well. It continues to promote to Indian Homemakers a unique range of cookware, kitchen tools and accessories, also empowering them to create a business of their own.

• Wrapping it up with some amazing work going on for the expansion and beautification of our office. New wallpapers and designs for the interiors are really taking up shape and will soon be done with!

So what should we be doing in 2012? Cooking at home should be the new mantra. And that too going slow on the oils and fats, the butters and the cheeses! Let life begin anew with healthy eating habits that can become daily habits. These are a few suggestions:

Healthy Cereal Mix topped with Yogurt

Peas and Carrot Dalia

Sprout ‘N’ Roll

Till I write again.

Sanjeev Kapoor

Indian cuisine can become No.1 cuisine of the world

2011-12-31T10:49:00.006+05:30

The unending quest for easy Indian recipes just shows that the world is awakening to the goodness of Indian food. As this year of 2011 wraps up, we are more determined to work harder in promoting Indian recipes across the world.

It would be appropriate if we sit back now and analyse as to where India stands today in terms of its cuisine. It may seem to be a distant dream in today’s context but soon a new year begins, and it may or can become a reality. India may not earn the slot at the Olympics but it sure has a cuisine that is rich in its true sense. We have offered to the world a cuisine that has in a short span of time, caught the fancy of quite a large number of people with a spicy palate.

In last so many decades, the immigrants from India have successfully given a unique taste to the world—hot curries. Over a period of time this taste has been getting more and more popular worldwide. During this period the real and the actual taste of Hot Curry has gone through a metamorphosis. The tastes have been changed at times to suit the needs of the residents of those areas and on quite a few occasions because of lack of knowledge about the right taste. This ignorance on the part of the enterprising restaurateur has impeded the growth of Indian food to some extent as the consumer, i.e., the diner has at times been served with a taste that he or she is least expecting. Satisfaction has lots to do with expectation. Whenever we have served Indian food the way it is expected to be, we have succeeded.

Now the time has come when we have to exceed expectations of the diners. On a global platform, we have to evolve ways and means of cooking Indian food to the expectations of a wide variety and range of people. It has been well established that most people eat food that they can relate to or at least the tastes they are familiar with. By no means are we insinuating that we cook food or change food to suit the taste buds of people. With the given diversity of our land, we have been blessed with unique and totally different tastes and flavours. From Meerut to Madras, from Ahmedabad to Agartala we have an array of dishes that probably would send even the most discerning of palate on a journey that can be termed as nothing but delicious. People eat food that they can relate to; for fast growth of Indian food it is imperative that we first find out the needs of the people of each International food zone and export tastes similar to what they have grown with. This way we would not only encourage regional Indian cuisine but also at the same time find right pegs for right holes.

Gone are the days when one could impress everyone with Butter chicken or Vindaloo, now International diner expects in his home territory, a kind of taste that is completely Indian and suits his taste buds also. We are not using words as Authentic Indian Food because have yet to come across a large group of people or professionals agreeing to a common taste platform. Some traditional recipes for New Years Eve….Kesari Bhaat, Kachori Chaat, Tandoori Chicken.

Indian food – let us do more

2011-12-28T16:17:00.007+05:30

Easy Indian recipes are best followed from well written books. Indian cooking is wonderful and versatile and adapts fast to present day tastes. It can be kababs like Shikampuri Kabab, or something as flavourful as Narangi Pulav or a dessert like Gulab- e-Gulkand. These are made in a traditional manner but still live up to the standards of the modern palate that is looking for easy Indian recipes.

Time for a new year, so time for a change. Best would be to start cooking more at home. This is especially becoming important for the upwardly mobile crowd who prefers eating out. They eat out for various reasons like celebrating an occasion, or as a change for the housewife from her daily routine etc. They order dishes that are exotic not just in taste but also well presented. But then they also would like to replicate these at home some time or the other. This is where good cookery books will come in handy.

Looking at one book, Simply Indian, it caters to the health fads too. There are a number of recipes that can completely satisfy those who count their calories. Like for example Palak Shorba, Lemon and Coriander Soup, Gajar aur Kishmish ka Salad, Palak Chole, Missi Roti would rate high on the nutritional front. But ultimately while creating recipes the fundamental is ‘Taste is Paramount’. This book benefits anybody and everybody who loves food and love to entertain! You will find that the recipes in this book are such that would do your dinner table proud even in formal parties. Yet they are simple to make. These recipes can also be incorporated into daily menus thereby solving the housewife’s problem of “what to make for the next meal”. They are such that would satisfy the most fastidious of eaters.

It is well said that while cooking anything, along with the rest of the ingredients, a generous dollop of love is absolutely necessary. For that matter anything presented with love is not only enjoyed and appreciated but also reciprocated in equal measure. I also believe that all food is healthy…that is why the Almighty has created them for us. Everything is moderation is good and everything in excess can be unhealthy, this holds true even for easy Indian food.

Good fulfilling week & year

2011-12-26T16:55:00.008+05:30

Spent the weekend with family out of Mumbai to attend the 25th wedding anniversary of my cousin. The whole family gathered for the occasion and it was great fun to be with all of them together. It is good to take a small break from work like this!

Friday saw the Christmas Cake competition in the office. The teams put up two great presentations and we had my good friend and talented chef, Anil Rohira, Corporate Pastry Chef Felchlin, as judge. After giving his valuable tips to the team, he declared a tie! Giving you the pictures here.

Mumbai had the first of its kind ‘Maha Feast’ at the Gateway of India this weekend. A very good beginning, I do hope it becomes an annual event and Mumbai will have a show case of food to demonstrate to rest of India and the world. I would like to see more of street food and live cooking next year round though.

The telecast of my recipe on Master Chef India 2 on Saturday has brought in lots of enquiries for the recipe! Well, they are on www.sanjeevkapoor.com on display for you to make and enjoy!

2011 has seen the launch of FOODFOOD, my much awaited food channel. This year now enters Week 52, and it is time to send off my greetings to all my associates and friends. This year we have researched the ancient dietitics and come up with some nice food sayings in Sanskrit. This is a fulfilling experience as something beautiful, something traditional reaches out to others and also indicates to us that we are moving ahead in the right direction in exploring avenues of food and in teaching all aspects of food.

Travel plans for January 2012. Around second week, planning to go to Bahrain for the launch of The Yellow Chilli. At present, the soft launch of The Yellow Chilli in Kathmandu has been done and what a response! There was a huge crowd willing to enter the place and the formal launch is yet to happen!

As the party mood to usher in the New Year will be setting in, I will share some easy foods that can be made for your family and friends.

Crusty Potato Fingers

Penne with Creamy Pesto and Cherry Tomatoes

Walnut Chocolate Fudge

Till I write again

Sanjeev Kapoor.

A look at the Indian breadbasket

2011-12-24T11:47:00.006+05:30

This is in continuation of what you can find as breads when you are looking for Indian vegetarian recipes.

Bhatura: deep-fried leavened bread

A popular Punjabi deep-fried bread which is inseparable from chick peas especially in the combination of ‘chholay bhatura’. It would be more appropriate to call bhatura semi leavened as the fermentation is done with yogurt and baking powder. The downside of this bread is that is quite oily but once placed on a kitchen paper, some of the oil is absorbed.

Puri: deep-fried bread

Oddly enough the name is derived from the Hindi word puri which means complete. Be it any major occasion like a party or marriage, puris will inevitably be gracing the tables. Called the queen of all breads, many puris can be fried at one time and when there is mass preparation this is the ultimate choice. Though the puffiness settles as the puris cool down, the fact remains that the bread is soft enough to wipe off many a gravy from a dish.

Roomali roti: handkerchief bread

Now this one is an artistic presentation! The origin lies in the Mughal days. It gets its name from its texture and size, though not its shape- for it is circular and not rectangular (handkerchiefs are!). The dough is made using plain white and whole-wheat flour and kneaded well. After being put to rest for 45-60 minutes the dough is ready for further treatment. It is rolled slightly and then flicked up with the tips of the fingers so that the stretching action increases the circumference of the roti. The griddle (tawa) is to be kept inverted, convex side up, on the heat. Once the roti is placed the cooking takes seconds to complete because the roti is very thin. Roomali roti is served folded in half and then quarter. Though best had hot, in case it is to be served later the rotis should be steamed or the container placed in an oven on medium heat for 5-10 minutes. It is important to serve this bread moist otherwise it tends to become papery and of course, rather unpalatable.

Now that an extended and deep introduction has been made with Indian vegetarian recipes, let’s try out our hand at making a few more breads at home. Moong dal puri, Peshwari naan, Paneer kulcha.

A look at the Indian breadbasket

2011-12-21T16:23:00.005+05:30

Many Indian vegetarian dishes as well as non vegetarian curries call for accompaniments like breads and these come in a large variety! Curry dishes are best enjoyed with Indian breads that come in various shapes, textures and taste. The best way to research is to order a breadbasket in an Indian restaurant. The variety served is an eye opener and then once you have sampled everything, reorder one that is your favourite of the evening. A quick run of Indian vegetarian recipes that make an ideal breadbasket follows….

Phulka: puffed whole wheat bread.
The commonest and is eaten daily with meat and vegetable curries and dals. Called the chapatti sometimes but in actual terms a chapatti is generally flat and not puffed, it comes from the Hindi word ‘chapat’ which means flat. Phulka means one that is puffed as it is derived from the Hindi word ‘phulna’. One familiar but confusing usage of the term roti baffles a few. Roti is any unleavened bread like phulka, chapatti or roomali roti.

Parantha: layered fried bread
‘Parat’ means layer, and therefore parantha is a layered fried bread the layering of which is done by folding the dough while rolling it out. Depending upon the stuffing for the filling inside, many kinds of parathans are possible. Plain paranthas are usually enjoyed with various curries. The same dough as that used for the phulka may be used to prepare paranthas. To make stuffed paranthas, the stuffing is added before folding and layering the flour. The stuffing used may be boiled peas, potatoes, cauliflower, onion or radish. For non-vegetarians, a popular stuffing use is minced meat.

Naan: leavened bread
A bread which is seen more often than rotis in many Indian restaurants. Though of Persian and Afghan origins, naan is an incomparable combination of European bread and the Indian chapatti! One might think then that the recipe will be painstaking but that is not the case. In fact, the recipe works in favour of its universal appeal. White flour mixed with yeast and other ingredients gives dough that can be rolled out and put to cook in a tandoor. The final flourish is the sprinkling of nigella seeds! One test for a good cook is that if the dough for the naan is right, they should puff up.

As our knowledge of Indian vegetarian re cipes keeps getting enhanced, look up some more breads such as Aloo Parantha, Bhature, Missi Roti…

Year ending, busy days ahead…

2011-12-20T11:11:00.008+05:30

Back from cold and foggy Delhi after a successful launch of Sura vie. Not to mention the expected delay in flights!

Anyway, a hectic few days ahead with the shoot for Sanjeev Kapoor’s Khazana from today. Will attend a Press Conference tomorrow morning regarding the Masterchef India show. I have a cook off with the contestants for the Press.

Simultaneously, Chef Harpal is making more episodes for Turban Tadka in our office studios and to add to the activity the interior decoration of the new office spaces is going ahead at full speed. I can finally see the end of the renovation plans!

More buzz as my team of chefs will be competing in the Christmas Cake Competition… look out for this space for their exciting presentations!

For you some special baked goodies….

Sticky Date Pudding
Royal Carrot Cake
Mawa Cake with eggs

Till I write again
Sanjeev Kapoor.

Indian bread basket

2011-12-16T15:10:00.006+05:30

Indian vegetarian recipes are incomplete without talk of the staple food: the bread. Indian breads are the most nutritious around the world. Unleavened wheat dough, rolled out into thin diskettes, cooked on a flat cast iron griddle called tava and puffed to perfection form the ever popular phulka - that is the "puffed" one. Also called chapati and roti in certain regions of the country, this bread is used not only as an accompaniment but also as a utensil. Imagine a typical Indian meal without roti? Or its other versions: paranthas or puris? Northern regions of the country boast of abundant harvests of golden wheat as also wonderful variations of wheat dough and refined flour. In fact now that the world is awakening to the nutritious and fibre rich 'brown' bread we can proudly say that Indians have the best 'brown' bread that is the roti!

The first leavened bread was made in ancient Egypt, where the basic loaf was made of wheat or barley flour with the additions of mashed dates or honey for the wealthier. As India has been under the influence of many rulers it were the Persians that left behind the legacy of leavened bread. One of the few traditional leavened breads you will find in India is naan, which is also eaten in Pakistan, Bangladesh and Afghanistan. There are many different versions of naan: some contain yeast, some baking powder, some bicarbonate of soda and others a mixture. Some contain eggs and some milk. The contemporary variations use stuffing of keema which takes it out of the category of Indian vegetarian recipes! Naan is found only in the north of India where it is baked in the dome shaped clay tandoors which too have been left behind by the Muslims rulers. Later, the Europeans (British, Dutch, Portuguese and French) introduced their own yeast breads. The Indians called them dubble roti, which means double bread and served them with spiced dishes that had rich sauces in need of mopping up. Chapati is the first Indian bread to be made popular in the west by Indian restaurants.

As we continue the journey of the Indian bread basket being a major component of Indian veg recipe collection let us try out some different breads this weekend. Bajre ke roti with raw banana stuffing, Bayee missi roti, Khasta roti.

Indian khana – fresh sabzis everyday

2011-12-14T16:09:00.006+05:30

Indian vegetarian recipes boast of hundreds of Indian sabzis or dry preparations that are made fresh in many many homes. Had with roti, and or dal chawal, sabzis are a must have.

Sharing with you some lesser made Indian veg recipes, which should be brought out in the open and made with more fervour.

Aaluchi Patal Bhaji : Heat 3 tbsp oil, add ½ tsp rai, a pinch of hing, ¼ tsp methidana, 5 chopped chillies, ¼ tsp haldi, 6 curry leaves. Add 8 shredded arbi leaves; cook for 4 mins. Add ¼ cup soaked chana dal, ¼ cup crushed peanuts, salt, ¾ tbsp jaggery. Add little warm water, mash when cooked. Make a thick batter by adding water to ¼ cup besan, add to mixture. Cook till it thickens. Serve hot garnished with ½ cup fresh coconut.

Baby Tindas And Pearl Onion Sabzi : Mix 1½ tbsps dhania jeera powder, ½ tsp amchur, ½ tsp haldi and 1 tsp chilli powder, salt. Stuff the powder into 400 gms scraped and slit baby tindas, 200 gms peeled, slit pearl onions. Heat 3 tbsp oil, add 1 tsp jeera, 2 slit chillies, tindas. Toss till they turn brown. Lower heat, cover, cook. Add onions, cook till soft. Sprinkle 1 tsp lemon juice, garnish with 1 tbsp coriander leaves. Serve.

Kaddu Ka Saag: In 2 tbsps oil, add ½ tsp jeera, ¼ tsp methidana. As they change colour, add 500 gm thinly sliced pumpkin (kaddu) with salt. Stir, lower heat, cover, cook till kaddu is soft. Lightly crush with back of a spoon. Add 2 tsps coriander powder, ½ tsp cumin powder, ½ tsp chilli power, ¼ tsp haldi, 1 tsp amchur, 1 tsp sugar. Stir. Cover, cook for 5 mins or till kaddu is completely soft and mushy. Serve hot.

Tilwale Palak Aloo: In 2 tbsps oil, sauté 1 tsp jeera, ¼ tsp hing, 4 whole green chillies and 10 baby potatoes quartered without peeling. Stir, add salt. Cover, cook for 2 mins. Add ½ tsp haldi, 2 bunches roughly chopped spinach. Cover, cook till done. Add 2 tsps coriander powder, 1 tsp cumin powder, 2 tbsps yogurt. Take off heat, add 1 tbsp roasted sesame seeds. Mix, serve hot.

As your search continues for more Indian vegetarian recipes, do try these restaurant style favourites: Methi Matar Malai, Matar Mushroom, Vegetable and Paneer Jalfrazie.

Launching Lounge bar Sura Vie

2011-12-12T16:36:00.003+05:30

Back from a business trip to US and UK in connection with my TV channel. Will settle down today, and tomorrow am shooting with the Master Chef team. Later in the week, will be travelling to Delhi for two purposes: launch of my first Lounge Bar Sura Vie and to shoot Part III of my series with CNN. Part I was done in Mumbai, Part II with Chef Rene at his Noma restaurant at Copenhagen. I intend to visit a farm before the shoot, pick up some fresh produce and cook at Sura Vie.

The weather is changing for the better, read cooler, in Mumbai. I did realize that the morning is pleasant when I landed. Well, it is not that winter is actually upon us, but definitely a pleasant change from last month’s heat. Some offices have already put up their Christmas trees as an early welcome to the festival. We are arranging a Cake Competition just before Christmas where all the chefs in my team are going to fight it out! Looking forward to some really creative cakes, some baked goodies with a difference!

December is also going to give you some chocolate stories that can be written in your kitchen and then presented to your loved ones – cakes, desserts, puddings and what not. All recipes are on www.sanjeevkapoor.com. Also relish some easy to do snacks that do not require much effort or time to prepare. Every body’s new favourite food, pasta, is also being brought you in all its variations this month, so look out!

As the week begins, try some nourishing and comforting recipes for a light dinner.

Chutney Pulao with Paneer and Corn

Chicken and Noodle Soup

Steamed Chocolate Pudding

Till I write again

Sanjeev Kapoor.

Try some dals with rice and rotis

2011-12-09T15:06:00.006+05:30

Indian veg recipes are replete with so many varieties of food that it is rather difficult to put them all in words here. Indian diet is balanced with carbohydrates from rice and roti and protein from dals. Vegetables add their contribution to the health aspect which is further enhanced with additions like raitas and chutneys. So when it comes to healthy eating for the new year, one can safely resolve to include more Indian veg recipes in the daily diet.

When it comes to dals, there is a mineful of them. While split green gram or moong dal will be easier to find in many northern homes, split pigeon peas or tuvar dal is the main thing in south Indian sambar that is perfectly matched with fluffy idlis and crispy dosas. Gujaratis love their khatti meethi dal (tuvar dal) whereas Bengalis use split Bengal gram or chana dal in many varied ways.

So whether you are enjoying kidney beans or rajma in Kashmir or in Punjab, or you are dunking wheat flour batis in a luscious thick dal in Jaipur, drizzled with loads of ghee in true Marwari style, you are truly enjoying the wealth of dals and their protein content in your diet. Even a simple meal like a hot dal with freshly made rotis is comfort food for many in the upper stratas and a basic survival meal for those who are in the lower strata.

Dals, like mentioned before, not only make good accompaniments in various regions, they also make the base for many snacks like vadas and bhajis. One step ahead is the dessert range that can be created with dals. Moong dal ka halwa, when made with leisurely roasting of dal paste in lots of ghee, is delicious. Top it with nuts for a difference in texture. Or then have some puran polis: Gujaratis use tuvar dal as stuffing, and Maharashtrians use chana dal. Both versions are traditional and require a skilled hand!

Indian veg recipes and their full description will require more pages. In the mean time, do enjoy these offerings made with different dals using different techniques: Baked Moong Sprout Wadas, Cabbage Chana Dal, White Dhokla.

Indian sabzis: Best for main course

2011-12-07T15:21:00.007+05:30

A tour of Indian Vegetarian Recipes will bring you the special sabzis (dry vgetable preparations) that are made in every region of India. Starting north, be in Amritsar this season and you will enjoy garden fresh cauliflower cooked tenderly with potatoes in what is called Aloo Gobhi. Try it with hot rotis slathered with ghee and a bowl of yogurt. Very very yummy!

In the search for Indian Vegetarian Recipes if you reach Ahmedabad in Gujarat you will get the green treasure of Undhiyo, that is resplendent with so many seasonal beans and seeds and baby brinjals, baby potatoes, raw bananas, loads of fenugreek and coriander greens and also tender green garlic.

As one keeps travelling and stays for a few days in south (though ‘south’ could mean any of the many states that make the Deccan) you will find different offerings from different cuisines of Karnataka, Tamil Nadu, Andhra Pradesh & Kerala, all with their superb use of spices and vegetables. Chidabbaram Ambat made with ridgegourd from Tamil Nadu, Kaikari Ishtew with Appam in Kerala, greens as Soppina Palya in Karnataka are just a few to be mentioned!

When in Bengal try the Chorchori which is an amalgamation of all types of veggies, tempered with different oilseeds. It is a delightful use of all small bits of vegetables that remain in the fridge over the week!

Indian Vegetarian Recipes will also include all the restaurant style dishes that one can savour now. All you need is a good guide or cookbook that can help you create vegetarian marvels in your kitchen!

Happening week!

2011-12-05T15:20:00.008+05:30

Saturday and Sunday were really exciting days as I was judge at a cook-off with the contestants of Master Chef India. The shooting of the episodes was not only hectic but took two days to complete. Well, I am really looking forward to these episodes as the challenge before them is what it is supposed to be, a challenge with a capital “C”! Do watch out and enjoy!

Late Sunday evening attended the wedding of good friend Sanjiv Deshmukh’s daughter. It was held at my erstwhile place of employment, The Centaur at Juhu. I was quite happy to go there.

The week gone also had me in Delhi on Friday for the Inaugural session of the Franchise India Summit 2011. My key note address was focused on Thought Leadership as also New Age of Growth Entrepreneurship. I included my thoughts on genesis and dynamics of the Indian restaurant industry and the essence of growth from a single restaurant to a chain and how franchising is the way forward.

As this last month of 2011 begins, some of you might actually be feeling that, ‘lo, another year gone’! Let me remind you that time is meant to go on…it is how we use our 24 hours in the day that matter. So, in case you do feel so much about the year ‘going’ send it off with many great dishes that our website www.sanjeevkapoor.com is presenting in its renewed appearance now! Enjoy some peaceful cooking at home and try out these seasonal offerings.

Undhiyo

Gajar Gobhi Shalgam ka Saag

Green peas kachori

Till I write again.

Sanjeev Kapoor.

Indian veg is the best!

2011-12-02T15:55:00.009+05:30

Indian vegetarian recipes are unmatched in their vast repertoire. For every region, there is no dearth of recipes that use flours, dals, spices, herbs and vegetables to give many courses: aloo parantha in Punjab is also as famous as Puri aloo – both using flour and potatoes but in varied forms! The flour can be sautéed in ghee and made into a sumptuous halwa with sugar or jaggery. The potatoes can be cooked in gravy or with jeera in a dry preparation. So now we have a dessert and a main course too. Use the flour to make rotis that accompany the sabzi! That’s what I mean: the versatility of core ingredients in Indian cuisine gives us a huge scope.

Indian vegetarian recipes are not to be undermined when it comes to healthy techniques of cooking. We can have steamed delights like Idli and Dhokla for snacks, as also baked goodies like Handvo. Move over to the tandoor or grill, and you will discover a pandora’s box of vegetarian kababs. Dwell for a minute here and click on Arbi Seekh Kabab and Paneer Taash Kebab to check these out.

Snacks and starters like these can vie for attention with some of the fried ones. Well, having fried foods is not banned, it is just that you have to counter the calories they carry with exercise and of course, also practice moderation in your eating habits. You can fry these Hara Bhara Kababs but also shallow fry them. In a bowl add 4 boiled, peeled and grated potatoes. Add 10 leaves of blanched and chopped spinach, ¾ cup blanched and crushed green peas, 2 tbsps dhania leaves, 2” chopped ginger, 3 chopped chillies, ½ tsp jeera powder, salt, 2 tbsps cornflour. Mix well. Divide into 24 portions, shape into balls and press lightly between your palms, roll them in a little cornflour, deep fry till done. Best served hot.

Try another one called Phuljhari Kebab - Mix together 3 boiled-mashed potatoes, 1½ cups boiled corn, 12 shredded spinach leaves, salt, 3 tsps chaat masala, 3½ tbsps cornflour well. Pat the mixture around 8 breadsticks, roll in 1 cup rice flakes till well coated to make phuljharis. Deep-fry in hot oil till crisp and golden. Drain on absorbent paper. Serve hot.

As time goes by, we will keep extolling the values of Indian vegetarian recipes but in the meantime, try this recipe of Matar Paneer Samosa at the weekend.

Winter is here, so bring on some halwa

2011-11-30T14:13:00.006+05:30

Say winter, say halwa, and the first one that comes to mind is Gajar Halwa. Sweet and juicy carrots, all in their seasonal vibrant colour, are best for Gajar Halwa. If you can get these sort of carrots, then the result is a guaranteed success.

Gajar Halwa can be made the traditional way in the kadai or if you please, also very quickly in the pressure cooker. Here is how:

Traditional Gajar Halwa:

Heat ¼ cup pure ghee in a thick-bottomed pan; add 8-10 medium grated carrots and sauté for five minutes. Add 1 cup milk and ½ teaspoon green cardamom powder and cook over medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in 1 cup grated khoya and 1 cup sugar and cook, stirring continuously, for two to three minutes, or till the sugar melts. Add 2 tablespoons raisins and 8-10cashew nuts and continue to cook for two more minutes. Serve hot or at room temperature.

Quick Gajar Halwa:

Add 7-8 grated carrots and 4 tablespoons sugar in a pressure cooker. Add a little water, close the lid and cook till 2 whistles. Allow the cooker to cool completely and open lid. Add 3 tablespoons ghee, 1 cup grated khoya and ½ teaspoon green cardamom powder. Mix well, cook for 3-4 minutes or till moisture dries up completely. Add 10-12 sliced almonds and 10-12 sliced pistachios and mix well. Serve hot.

For variety try these too.

Doodhi Halwa:

Peel 500 grams gourd, scrape out the seeds. Grate it finely. Heat 3 cups milk and reduce to around two cups. Heat 3-4 tablespoons pure ghee in a pan, add the grated gourd and sauté for five to seven minutes. Add reduced milk and cook, stirring continuously, till all the liquid content has evaporated. Add ¼ cup sugar, 10 chopped cashewnuts and 10 chopped pistachios and ½ teaspoon green cardamom powder. Cook till the sugar dissolves and the mixture is semi dry. Serve hot or cold.

Chickoo Halwa:

Coarsely grind 15 chopped chickoos. Heat 2 tablespoons ghee in a non stick kadai, add 1 tablespoon each of chopped pistachios and almonds, chickoo paste, mix well and sauté for 2-3 minutes. Add ½ cup sugar, 1 cup grated khoya, mix well, cook on low heat, stirring continuously for 5-6 minutes or till ghee separates. Add 1 cup milk, mix, cook for 2-3 minutes more. Serve hot or chilled garnished with 1 teaspoon almond slivers.

Would you like some more?

Try Aloo & Beetroot ka Halwa, Apple & Almond Halwa, Dry Fruit Oatmeal Halwa! But I repeat, east or west, Gajar Halwa is really the best!

A cricket win for us!

2011-11-28T17:57:00.013+05:30

Sports ‘n activity are always an exciting spot in this hectic life! Our team Khana Khazana Spice Routers kicked off the Blue Sky Cricket Tournament early morning Sunday. Winners of the trophy last year, our team again outplayed the opponents yesterday, Kumar Metals, and so have already qualified to play in the next round on December 10. Dilpreet Singh Kohli scored the essential runs and our office boy Shrikant took an all important wicket at the crucial stage. Congratulations and well done!

Saturday, went to cool cool Pune. It is good weather there. I was on the jury of the Upper Crust Celebrity Mystery Basket Contest held at the first edition of the Upper Crust Food and Wine Show, Pune. The panel had eminent chefs from various hotels. Good to meet all the excited contestants and see the passion they had for cooking!

The weekend was good and refreshing and rightly so because the week before was quite hectic with a packed shooting schedule of Sanjeev Kapoor’s Khazana. You have so much to look forward to in the show: cooking with veggies - I have already told you about that, then some easy Chinese recipes too with them. Lovely recipes absolutely ideal for the wintery month of December that has a good seasonal produce of colourful vegetables and fruits both.

Our new website is getting warmer! December is packed with Christmas goodies that can also be stretched out into your New Year menus…also being prepared for you is a huge platter of recipes using Chocolate, the eternal favourite of so many! Those who want quick recipes look out for our Under 10 minutes snacks….there is lots more in store for you just around the corner!

So till then, let’s say a nice good bye to November with yummy soup recipes!

Lemon Vegetable Pepper Soup

Chicken and Prawn Laksa

Garden Vegetable and Almond Soup

Till I write again.

Sanjeev Kapoor.

Cakes and Bakes and Jingle Bell

2011-11-25T16:29:00.011+05:30

Christmas Cake recipeswould take you into a world of flour, dried fruits, rum and what not. Why not make a deviation this year and try some fruit cakes too. Something new with the traditional, it always works. I have also some of you asking for baking tips.

So here goes:

To make a cake spongier and better

Always keep the oven preheated while making any cake.
If you are making a fatless sponge then the secret lies in beating the eggs with the sugar to the stage where the batter forms ribbons when you pour it.
In the case of a cake with fat, the lightest cake would be one with even and small texture so ensure that you beat the butter and sugar well till light and creamy. Bake as soon as the batter is ready. Do not make the batter too thin.
In case of cake without eggs, make the batter using drinking soda and soda bicarbonate both. It aerates the cake well.

Which icing works where?

Fresh cream icing is best on light sponges with fruits.
Thick chocolate glazed icing is best on rich chocolate cakes.
Butter cream icing is favoured for birthday cakes where you need to use different colours and nozzle designs. Invest in disposable icing bags.
Any cake is best iced in a cool room, away from the direct breeze of the fan.

Why does a cake go flat?

If the baking powder and/or soda bicarbonate is not fresh and therefore not very effective.
If the batter is overly thin, then also the cake does not rise too well.
If the temperature is too high in the oven, the cake rises quickly and seems to be done but the inside is uncooked and hence cake falls flat when you remove it from oven.
If the cake tin is too large for the quantity of batter, you will get a flat cake.

Now some quick Christmas cakes. Check out Orange Marmalade cake and Date and Walnut Cake. For other choices look at Apple cake.

Christmas cake recipes are best preserved in your diary. Get your recipes perfected with every passing year.

Puddings and more!

2011-11-23T18:09:00.007+05:30

Christmas dinner is a fantastic collection of carefully chosen recipes. We have run through the gamut of courses and the most important, those who have a sweet tooth will sit up, is the dessert course. Well, why not have a number of small presentations and give your family and guests a choice. Or, if they please have them all! After all, Christmas dinner needs to be grand feast!

So now that we have to decide the sweet somethings, always remember there is always coffee and cake or coffee and cookies. Those who want to impress with new culinary talent, try reading through these recipes.

Best served in shot glasses

Baked Vanilla Yogurt
Coconut Cream
Brazilian Coffee Bananas

For those who love ice cream with a difference

Apple Cinnamon Ice cream
Butterscotch ice cream with cherries

For those who love heavy desserts

Basil Flavoured Rice Pudding with Grilled Tangarine
Cherry Fresh Prunes and Almond Bread Pudding
Chocolate and Strawberry Cheesecake

Sweets, cakes, cookies, puddings, brownies, what have you! Not to forget chocolates and its various derivations in desserts! Christmas dinner is really an indulgent meal but remember, as the year ends and then New Year dawns, make that resolution to shed all the extra weight and enjoy good health!

Making of my show

2011-11-21T17:20:00.008+05:30

January saw the launch of FoodFood TV channel and the last few months seem to have passed by in the blink of the eye! They say time flies, and I would say, so true! We are about to wrap up the eleventh month of 2011 and this year has been a year of tremendous learning. I would say, any step you take, toward achieving something new, it bound to give you some learning. I am now in the middle of another schedule of shoots for my show on FoodFood and with each schedule the ideas seem to flow easier, the management seems to be easier plus we are extra careful not to repeat all the mistakes that wasted any resources in the previous shoot schedule. My focus, and soon you shall see, is on vegetables and how they are wonderful main courses in Indian cuisine. You are going to be totally floored by what the humble vegetables can play up to on your table.

Interestingly, vegetables are often recommended in abundance in reducing diets because of their very small energy contribution and their large amount of water. In fact, green beans, cabbage etc have more that 90% water. Vegetables are important in meals to provide not only an array of minerals and vitamins, but also colour, flavour and textural contrasts. More elaboration as the shows are telecast spread out over the coming months.

Spent the weekend in Goa attending an important Marriage. Though it was a hectic and short trip, it is always nice to go there and enjoy some Xacuti, clean breeze and lush greenery.

As I said, my focus in on vegetables, so why not start cooking them right away!

Bharli Mirchi

Capsicum Kayras

Drumstick Curry

Till I write again.

Sanjeev Kapoor.

Christmas table – let it be full and vibrant

2011-11-19T10:25:00.009+05:30

Christmas dinner recipes are yours to choose from as there is such an influx of new tasty food right now. Christmas dinner requires a menu that can be planned now, yes, even weeks in advance. A short while ago we did talk about how to make pulaos and biryanis a part of the menu, so here we can actually look at the side dishes, or the accompaniments that can brighten up the Christmas dinner table still some more!

Look at a variety of raitas, salads, dips and chutneys on www.sanjeevkapoor.com. Look at also what papads can be used for – cones to hold stuffings of your choice. This is an attractive piece to have on the table, edible too!

Paneer Stuffed Papad Rolls
Mini Papads with Coconut Relish
Vegetable Papad Rolls

Move along to raitas that are now sometimes served as course binders in shot glasses! Yes, it works.

Tricolour Raita
Beetroot Raita
Besan Cheela Raita
Grapes and Walnut Raita

If there are a number of crisp starters, then chutneys cannot be far behind. Choose from these really winter special chutneys, that reflect warmth.

Aloobukhare ki Chutney
Apricot and Black Pepper Chutney
Bhune Tamatar ki Chutney

How about something substantial as well as nutritious? Talking about salads here. Try out salads with light dressings of olive oil lemon juice, garlic, spices. Heavy cream based dressings using mayonnaise taste great but increase the calories. Avoid buying readymade dressings even if you are tempted too. They can be high in hydrogenated oil and high fructose corn syrup. Do not cut up the ingredients so they are so big that they need to be cut while eating the salad, and not so small that the juices and flavours are lost.

You could use some recipes that can be part of your Christmas dinner menu.

Murgh aur Shimla Mirch Salad
Barley and Crunchy Nut Salad
Beet and Carrot Salad

Christmas pulaos – One wonderful dish that says it all!

2011-11-17T17:43:00.006+05:30

Christmas Dinner recipes can have a platter of pulaos. Well, why not! Pulaos are wonderful when made lovingly with meats or vegetables or paneer or all three! www.sanjeevkapoor.com has a magnificent collection of pulao recipes that can be chosen as an integral part of Christmas dinner giving you choices that can cater to any palate.

Rest assured, have plenty of food going around the Christmas table. Make large pans of fragrant pulaos and biryanis and try and make them as vibrantly coloured as possible.

One spectacular dish is Angoori Pulao which shows off some silver balls, so reminiscent of Christmas baubles on the tree!

Baked Eggs and Rice has some sunny side up eggs that are brilliantly yellow and look very inviting. Just ensure that you serve it warm.

Beetroot and Mewa Pulao has that tender blush that will add some charm to the table for sure.

Chilli chicken tomato pulao is something that will add zing to the get together.

Green fried rice looks like Christmas : all white and green!

With pulaos, ensure that you have some small goodies on the side so that the meal is a bit more filling. You could have a variety of snacky bites, or papads, or variations of papads, some raitas or kachumbers. If you have a good chicken or mutton biryani then having a raita or kachumber becomes mandatory. We will hunt out some good recipes for you for the accompaniments for sure.

Christmas dinner is not so far off now. Do hope the baking plan for Christmas goodies has been made, with dotted ‘I’ s and crossed ‘T’ s, meaning, that it is perfect!

Check out the new look of www.sanjeevkapoor.com !

2011-11-14T18:54:00.005+05:30

Back in the groove and what better way than to do it but on a Monday! It feels good to be back in office and as expected, a string of meetings during the day. First things first, the new Sirf Tees Minute shoot began today while Sanjeev Kapoor's Kitchen is scheduled for the next week, starting November 21, 2011...

Then, there's the FICCI FoodWorld 2011 that will be commencing from November 17, 2011 where I will be giving a presentation, on the same day, on “Creating new brands/categories – TV Channel FoodFood 360° Approach” – under the theme 'The Evolving Consumer.' Much excited about it!

As for today, my day will end with a discussion with the concerned people about the concept and script for the 'Ad Shoot' on November 18, 2011 for Zydus Wellness for their new “Sugarfree Natura Campaign.”

I am really glad that the new look and new content on the website is being appreciated. We are always open to your suggestions for what could be even better! The features that have been designed for you are in line with what’s in and browsing is highly friendly. I would not want it any other way. Check out Meal in 30 minutes and let me know if that is just the thing you have been looking out for! Solving the ‘menu’ problem is a great help to many households. We also have more informative articles on ingredients, kitchen care, festivals relevant to the month, therapeutic tips, chef’s secret tips, food and wine harmony and of course, the regular quizzes and contests go on with full force.

Another added feature which is new is the Hindi version. You can now read all the material in Hindi which was always in demand. I do hope you can write back with your feedback.

Till I write again, how about some food for enjoyment?

Peach Party

Coffee Prune Cake

Chinese Popcorn Prawns

Sanjeev Kapoor

Christmas dinner recipes - Mains are the main!

2011-11-11T14:13:00.005+05:30

Christmas Dinner Recipes will have to include main course suggestions for sure! As I have been observing, it is not impossible to have a totally vegetarian celebratory meal but fact remains that chicken or meat or fish does complete the meal for Christmas. You have to decide which protein you care for. My suggested recipes will bring to fore some specific ideas that could work according to your theme or idea for the get together or family meal.

Main Course for Christmas Dinner

Chicken kofta in walnut gravy
Chicken curry with holy basil and peanuts
Mutton Jalfrazie
Braised lamb with spinach and leeks
Garlic Baked Fish
Coconut Fish curry

These recipes are given in full detail on www.sanjeevkapoor.com which now comes to you in a new avatar. As for the ideas for a vegetarian meal, there is no dearth of recipes. Decide which regional cuisine you would like to go for! Cooking with vegetables can be easy as well as challenging. It depends on how you look at the recipe. If it is a festive celebration, go for the more elaborate recipes so that your efforts are counted as really special.

Palak Bahar is colourful and appetizing. Shaam Savera is actually in Christmasy colours of red green and white! Or dish up a Baked Spinach and Potato Delight with uses cheese and white sauce and is a great hit with kids.

All said and done, even as you browse now and think about what to cook for Christmas, it will be rather difficult to nail down any recipe for surety because there are so many choices lying ahead for you as we help you plan a Christmas dinner!

From Denmark to USA

2011-11-07T17:05:00.008+05:30

Flew down from Copenhagen to Houston and onto San Francisco to attend the soiree set by Chef Ranjan Dey in this famed New Delhi Restaurant on Ellis street. Recipes from my book How to Cook Indian were served as a part of the dinner menu and the book itself was launched as a fund raising event for the Compassionate Chefs Café (CCC), a no profit organization, founded by Dey in San Francisco. CCC works with the Tenderloin After School Program (TASP) and the Gandhi Ashram in Ahmedabad to provide them with important resources to become members of a global village. New Delhi Restaurant, set up way back in 1988, is impressive. Named one of the finest Indian restaurants in the US by New York Times and it also features on the Galloping Gourmet TV Show. New Delhi has been decorated like a maharaja’s private banquet room and the restaurant serves cuisine made from recipes culled from the royal Indian menus dating back 300 to 400 years using the freshest local ingredients. Ranjan Dey is chef and owner, as also star of PBS show ‘My India’. He creates daily specials with his six gourmet spice blends that are marketed under the name of New World Spices. Dey is the caretaker of Indian culture and cuisine in the west, definitely!

Off to New York for a couple of days and some more events. Then back home.

As the flavour of my trip is to promote Indian cuisine, I will encourage you to get going with some wholesome recipes at home, starting with dinner tonight!

Moong ka Moagra

Chicken Xacuti

Eggless Tiramisu

Till I write again.

Sanjeev Kapoor.

Christmas dinner at home – Plan the menus in advance

2011-11-04T16:08:00.010+05:30

Christmas is 50 days away and kids are the most excited by the thought of the numerous gifts that they would get or what Santa Claus would get them! For us, who look after the eats and the kitchen at home, it is time to decide on some menus that could work for Christmas dinner and set the spirits for the festivities.

Well, Christmas Dinner Recipes are no longer a challenge to find really. All you have to do is decide what sort of cuisine you would like to focus on. Try a mix. Have some light poultry with a nicely baked potato dish, a cold salad, all finished with creamy hot beverages with cookies or then a luscious decorative dessert! And if it is a snack and dessert party (is fast becoming popular as more and more people are skipping main course), dwell a lot on research of starter recipes. For ideas I am going to suggest some recipes in all categories but today the focus is on starters.

Starters with chicken:

Cheese Chicken Kabab

Fried Chicken Wings with Chilli Pineapple Sauce.

Bacon Rolled Mustard Chicken

Keema Samosa

Vegetarian options:

Cheesy cheese crackers

Asparagus Canapes

Chole Canapes

Cheese and Herb Patti Samosa

The best part of having finger foods is that you can base your whole menu around it. Have at least four or five starters if you are throwing a party. Count at least six-seven pieces per guest and once you know the segregation of vegetarians and non-vegetarians make the appropriate portions or numbers. When you serve them on platters (with toothpicks, dips, chutneys and paper napkins) do ensure that the platter holds a little flag saying the name or whether the dish has vegetarian or non vegetarian contents. It helps tremendously in being a gracious and thoughtful host/hostess. Be ready with a stack of small plates as even if one guest expresses his desire for one, more will quickly follow suit because eating from a plate is more convenient than managing with just toothpicks and napkins!

So as the mood is set to start planning your forthcoming Christmas Dinner or Party, do take some time off the start jotting down important notes!

Christmas is coming!

2011-11-02T14:43:00.005+05:30

Christmas is actually around the corner, and there is bound to be some activity with the menus and party planning. When I last wrote about Christmas desserts we had spoken about using fresh fruits to make desserts that are best served warm and are soul satisfying.

Two more Christmas dessert recipes are given here for you.

BAKED PAPAYA WITH SPICED WALNUT FILLING: Preheat oven at 190 degrees C. Roll up four pieces of silver foil into thin sausage shapes and use them to hold the halved papaya in an ovenproof dish. Mix 1 teaspoon grated lemon rind, 1½ teaspoons lemon juice with 2 tablespoons sunflower oil, 2 teaspoons ground ginger, 2 teaspoons cinnamon powder, ¼ teaspoon grated nutmeg and 3 tablespoons brown sugar. Stir in ½ cup finely chopped walnuts and 1 cup brown breadcrumbs; mix until the crumbs are evenly moistened. Spoon the mixture into the halves of 2 small deseeded ripe papayas forming a heap. Bake for about twenty minutes, until the filling is browned. Serve hot with yogurt.

CARAMELIZED PINEAPPLE GRATIN: Mix 3-4 tablespoons vanilla custard powder with half a cup of cold milk, mix till smooth and set aside. Heat 2 ½ cups milk with 4 tablespoons sugar and bring to a boil. Stir in the cold custard milk and cook on low heat, stirring continuously, till thick and creamy. Remove from heat, cool and refrigerate to chill. Combine cubes of ½ medium ripe pineapple, ¼ cup dark rum, 2 tbsps unsalted butter, few drops vanilla essence and half a cup of brown sugar in a saucepan and cook on medium heat for eight to ten minutes or till caramelized. Transfer the caramelized pineapple into a greased baking dish. Spoon the prepared custard over the caramelized pineapple evenly. Mix ½ cup brown sugar with 1 teaspoon grated lemon rind and sprinkle over the custard. Cook the pineapple and custard under a hot grill for four to five minutes or until the sugar has melted and caramelized. Serve.

As we wish for your repertoire of Christmas dessert recipes to keep growing every year, how about browsing through these too? Christmas waffles, Christmas Pudding Ice cream, Christmas Punch.

Off to Denmark and US

2011-10-31T17:47:00.006+05:30

The early part of November will go in Copenhagen and US. Reaching Copenhagen by Nov 2 to shoot for the second part of the series with CNN. I finished the first part on Saturday. And the third part is expected to be shot in Delhi later in the month.

Will be cooking and shooting with Chef Rene Redzepi of Noma restaurant in central Copenhagen. Noma is a two Michelin star restaurant known for its reinvention and interpretation of Nordic cuisine. Looking forward to this little adventure immensely as I will be learning a whole lot of new things! Chef Rene has earlier worked with The French Laundry and El Bulli. He is known to serve soul food cooked with local fresh produce. After this, I am off to Houston and San Francisco for live shows on Nov 5 and 6 to promote my food business. Spending a day post this in New York and then flying back home.

Many of you have enquired about what to cook for Christmas and New Year! Yes, your search for new recipes should begin now as any festival is the perfect occasion to serve novel foods. I have been writing about Christmas treats last month and now it is down to the brass tacks, as they say! Yes, the fruits should be soaked in rum now for the cakes and puddings. I will get to see the festive preparations for Christmas when I travel to Denmark and US and will definitely get back for you the newest fare.

I will soon have for you all the recipes that were contributed to the Innovation Station Competition. Maybe they could give you some ideas for the coming season. Right now, let us focus on some recipes that can balance out the meals at home after all the festive Diwali treats. So how about going light and low cal?

Chilli Lemon Stewed Vegetables with Noodles

Brown Rice Vegetable Pilaf

Salad Wrap

Till I write again.

Sanjeev Kapoor.

Our innovative Diwali treats!

2011-10-28T13:13:00.010+05:30

Well, yet another Diwali has come and gone, but the taste of our innovative Diwali treats lingers on! The festivities had begun with full gusto and they ended with a keen competition amongst four teams that cooked to their hearts’ content for the Innovation Station. Began the week with a havan, and it was really peaceful and tranquil after the chants and prayers got over.

Then, there was this super duper excitement for all Khazanaites regarding the Innovation Station Competition on Tuesday. So it was 4 teams, 2 hours each and 3 dishes each...quite challenging, I must say it was more exciting to select the winner among

st all the creativity dished out before me! All the teams were in full form to make their dishes and it was quite difficult to decide the winners. But the team that was a stand-out performer of course won! They made a starter called Soya and Suran ka Jhatka. The main course was Jugalbandhi Tokri with Kedegree and the dessert was Pachim Falooda Mousse. Team members - Satyaki Mukherjee, Dilpreet Kohli, Nisha Dingra, Sheetal Kadam and Rohit Mangela - well done all, and congratulations!

You can see the creations in the pictures and in the same space I will be sharing their recipes soon. Diwali was different this year around and I hope my team keeps honing their skills all through the coming year.

So with all this fun and amazing food set before us, how about using these traditional recipes for the weekend guests?

Kachori Chaat

Pineapple Burfi

Badam Halwa

Till I write again.

Sanjeev Kapoor

Christmas eats - have a plan

2011-10-21T17:40:00.006+05:30

Christmas dessert recipes are high in demand! Well, there is no dearth of them! With Diwali too around the corner, it is truly a time for creating sweets, mithais and desserts, isn’t it! Following these paras you will find some baked Christmas Dessert Recipes that you should be able to get right even on the first attempt.

Baba au Rum: Sieve 2 cups refined flour with 10 grams salt and put it in a big mixing bowl. Mix 10 grams fresh yeast with 1 tablespoon sugar in one-third cup of lukewarm water. Make a well in the center of the flour mixture and add the dissolved yeast, stir a little, cover and let stand five or six minutes. Beat 4 eggs and add them to the flour and yeast mixture. If necessary add a very little warm milk. Mix well and keep aside to rise for about thirty to forty five minutes in a warm place.Then add 10 tablespoons melted butter and beat again for five minutes. The batter should not be thin. Put the batter into moulds or individual cups, cover and leave to rise in a warm place until it doubles in size which may take about one hour. Preheat oven to 180 degrees C. Bake for about twenty to twenty-five minutes or until light brown in colour. Empty onto a rack to cool. Make a sauce by boiling half cup of water and ½ cup of sugar until quite thick. When cool thin it down ½ cup strong black rum, pour this sauce on the cakes and let them soak for fifteen minutes. Garnish with rum soaked cherries, serve cold or flambéed.

Baked Carrot and Brandy Pudding: Preheat oven to 175 degrees C. Butter and flour a 20-cm round glass cake pan. Peel, wash and grate 3 large carrots. Cream ¾ cup butter until fluffy. Beat in 400 ml condensed milk. Beat in 4 eggs one at a time. Stir in carrots, 1 cup dry breadcrumbs and ¼ teaspoon vanilla essence. Mix well. Pour into prepared cake pan. Bake at 175 degrees C for thirty to thirty five minutes or until a knife inserted in centre comes out clean. Cool completely in pan or on a rack. Bring 2/3 cup sugar and quarter cup of water to a boil in a small saucepan. Boil for two minutes. Remove from heat, stir in ¼ cup brandy. Cool slightly. Spoon evenly over cooled carrot pudding. Refrigerate for one hour. Cut into wedges and serve.

Christmas Desserts are something that can use some rum or brandy. So when it comes to these ingredients, hope you liked the two yummy choices given for you. In case you would like something without spirit, try these for sure Walnut Chocolate Fudge, Vanilla Sponge with Fruit Cream, Boondi and Rabdi Stuffed Pancakes.

Diwali Dhamaka

2011-10-17T18:41:00.007+05:30

If Diwali is around the corner, can food and fun be far behind! My team is excited about the challenge thrown to them…create an innovative Indian dish in under 2 hours! This is on coming Tuesday. Will also be having a havan on next Monday. Long time since we have had one in the office and so it will be a good thing. Then some break from work for everyone!

Last week, spent some time in Aurangabad giving a demonstration of recipes at the MGM Institute of Hotel Management. Yes, my new offering was a hare choliye ki pani puri!

So what is cooking this Diwali! Tell you, there is hope in the air as even the rising prices have not been able to dampen the festive spirit. The markets are aglow with sale of diyas and electric lahrees, the saree shops seem to be always packed (!) and soon we will see the same rush in mithai shops….

Wherever you turn, you witness some innovation in the food offered to you. The palate is growing at such a fast pace that restaurateurs are on their toes! People want new foods, new tastes and textures and I really think this is time that food is shining in India. But let us not forget the traditional greats. If we do not make them at home, how will our children learn about them and continue cooking them for the future generation? I urge you to write down all your grandma’s recipes, your mother’s recipes, your mother in law’s recipes, your elder sister’s recipes, your aunties’ recipes….whatever you can get hold of…because soon we will be floundering under so many fusions and innovations that our great cultural heritage will be ignored. I do take documentation quite seriously and hence so many books. Have you seen the latest book Cooking with Love which carries food cooked by my mother and mother in law? It is a cherished treasure for me.

So, as the mood goes, let us look at the good old home made Diwali treats. Go for them!

Chakli

Mawa Gujiya

Balushahi

Till I write again.

Sanjeev Kapoor.

Christmas – time for warm and cold desserts

2011-10-15T18:07:00.005+05:30

Christmas Dessert Recipes are the best way to dedicate your meal to the festive season. Desserts not only mark the end of a meal but also are the highlight of any celebration.

Christmas Dessert Recipes will, of course, feature the traditional Christmas Cake, Christmas Pudding and cookies. But going with the fads, let us also use some fresh fruits to make some delightful puddings and desserts. Also, as we all know it, chocolate is on an all time high. So what about going through some Chocolate and Prune Pudding and Chocolate Marquise. Those who love some liquor who definitely adore the Bailey’s Ice cream Mousse.

For fresh fruit ideas, let me run you through some simple puddings using apple and banana.

APPLE STRAWBERRY CRISP:

In this, apples and strawberries covered with oats and wheat flour with brown sugar to make a healthy dessert. Preheat the oven to 190°C. Core 2- 3 medium apples and chop roughly. Put them in an ovenproof dish. Slice 15-20 strawberries thinly and add. Sprinkle 2 tablespoons sugar and mix and let it stand for sometime. Place ½ cup rolled oats in a bowl. Add 2 tablespoons whole wheat flour, 1 teaspoon cinnamon powder and 3 tablespoons brown sugar and mix. Add 2 tablespoons chilled diced butter and mix with finger tips so that it resembles bread crumbs. Spread this mixture over the fruits in the dish. Place it in the oven and bake for about twenty minutes. Serve warm.

BANANA WALNUT LOAF :

This is an ideal teatime cake with the goodness of whole-wheat flour. Preheat oven to 180 C. Grease and line a nine-inch by four-inch loaf tin. Sieve ¾ cup whole wheat flour, ¾ cup refined flour, 2 teaspoons baking powder, salt, ¼ teaspoon cinnamon powder and 1/8 teaspoon nutmeg powder. Cream 200 grams butter and 1 cup brown sugar together in a bowl till light. Add 2 medium mashed bananas, 1 teaspoon vanilla essence and mix. Beat 3 eggs with a hand blender till light and fluffy. Add one third of the flour mixture to the banana mixture. Add one third of the beaten eggs and mix with a light hand. Again add one third of the flour and one third of the eggs and mix. Add the remaining flour, ¼ cup chopped walnuts and the remaining eggs and mix. Add 2 tablespoons milk to correct the consistency of the batter. Transfer the batter into the prepared tin and place it in the preheated oven. Bake at 180 C for about thirty minutes. Check if it is done by inserting a skewer. If it comes out clean it is done. If not, keep the tin back in the oven and bake for another five to ten minutes. Turn over onto a rack and cool before slicing.

You can serve this cake hot or cold.

Christmas time – have some fun with cookies

2011-10-13T14:37:00.005+05:30

Christmas cookie recipes are really fun to share! Not only can you get some good Christmas cookie recipes from books, magazines and sites but also from friends and family members who you know are crazy about baking.

So this Christmas not only make some of your favourite cookies, but also some really different ones like Oatmeal and Raisin Cookies, Crunchy Peanut Cookies and Honeyed Fig and Walnut Cookies.

For the easiest and the most festive delight, follow this recipe: Preheat the oven to 170°C. Grease a baking tray. In a bowl mix together 2 cups refined flour, a pinch of salt and ½ teaspoon baking powder and set aside. In another bowl beat together ½ cup butter and ¾ cup sugar until light and fluffy. Add 1 egg and1 teaspoon vanilla essence and beat until well combined. Add the flour mixture and mix to make a smooth dough. Cover and refrigerate for an hour. Remove the dough from the refrigerator and roll to a thickness of a quarter inch. Cut the cookies into desired shapes with cookie cutters. Place them on the baking tray keeping a little distance between each. Bake the cookies for ten minutes or until browned around the edges. Take the tray out of the oven and set aside to cool.

To make the icing, sieve 1 cup icing sugar. Cream ½ cup butter till soft in a bowl. Add icing sugar a little at a time and beat. Add ½ teaspoon vanilla essence and continue beating till light and fluffy. Decorate the cookies with the icing and glaze them with jam.

Christmas cookie recipes are best written down and stored for posterity once you have hit upon the perfect working recipe for you. Cookies not only make any time snacks but also make a fantastic post meal event with some coffee.

Back with the shoots!

2011-10-10T19:06:00.007+05:30

It’s Monday, and after quite an eventful weekend with lots of happenings, starting Friday itself…it’s shooting time again! Beginning with an all new Sanjeev Kapoor’s Kitchen Delmonte series shoot today which will go on till October 14, 2011. The channel sure has made these shoots hectic, but it’s fun working like this with all the fresh aspects added to the shows!

Now for the overview of the last weekend…

Friday had me lunching at DimSum&More, at Versova, with food critic and blogger Rashmi Uday Singh, which was followed by a dinner at home with some eminent personalities like Gurudas Kamat, Baldev Khosa, Siddhartha Khosa amongst the others. The highlight of the dinner was a discussion on ‘Kopi Luwak’ – basically of the Indonesian origin, which is known to be one of the most expensive and low production coffee varieties in the world. I happened to share a story about the same and we all ended with a hearty laugh, a great light-hearted dinner I must say! Also, had meetings with senior Congress leaders after dinner, where I got the privilege to invite Prithviraj Chavan for a dinner at home!

Then came Saturday, where I had some mixed Indian and Chinese food for dinner at Club Millennium with family including my mother and in-laws. Sunday was fun day with a picnic lunch with family, followed by attending a Mata ki Chowki at a friend’s place and dinner to end with! All in all a pretty busy schedule packed with some overdose of jalebis the entire last week. So, I’ve decided that no more of those extra calories for the next few weeks, atleast till Diwali!

But for you all, going with the festive mood around, I’m sharing some recipes which are worth giving a try for…

Adrak Navratan

Dal Pakwan

Imarti

Till I write again.

Sanjeev Kapoor

Sharing some cake recipes

2011-10-07T19:00:00.004+05:30

I am doing a fast forward and sharing one traditional recipe for Christmas cake here. As it is time to start planning the treats and recipes for Christmas cakes and cookies already, why not start browsing and choose what you like best.

Recipe for Christmas cake: Sieve 1½ cups refined flour with 1 teaspoon cinnamon powder and 1½ teaspoons baking powder. Add ¼ teaspoon grated lemon rind to it and mix. Keep it aside. Soak 10-12 chopped blanched almonds, 3 tablespoons chopped tutti frutti, 12-15 chopped glace cherries, ¼ cup chopped walnuts, 4 tablespoons chopped mixed peels, 8-10 chopped cashewnuts, 25-30 raisins and 15-20 currants in ½ cup rum. Preheat oven to 180C. Grease a cake tin. Break 6 eggs in a bowl and beat them with a few drops vanilla essence. Cream 1½ cups butter with 1 ¼ cups of soft brown sugar till it is soft and light in colour. Add 1 tablespoon honey and mix. Make caramel with ½ cup brown sugar and a little water. It should be blackish in colour. Mix the beaten eggs with the creamed butter and sugar and mix gently. Add the flour mixture and mix with a light hand. Strain the caramel into the soaked fruits and mix well. Add it to the cake batter and mix gently. Pour the batter into the prepared cake tin. Bake at 180C for thirty minutes. Reduce the temperature to 160C and bake further for forty-five minutes. When done take it out of the oven and leave it on a rack to cool. Cut into slices and serve.

Another similar version, though a lot simpler and contemporary is a Fruit and Nut Cake without use of rum. For this, preheat oven to 180ºC. Grease an eight-inch cake tin with a little butter. Coat the tin with 1 tablespoon fresh white breadcrumbs, shaking to remove any excess crumbs. Place the 210 grams butter, 1 cup sugar and ¼ cup water in a pan. Heat gently, stirring occasionally, until melted. Boil for three minutes or until syrupy, then allow to cool. Whisk 3 egg whites until stiff. Sift 2 cups flour with 2 teaspoons baking powder and 1½ ground mixed spice. Add 2 tablespoons chopped mixed peel, ¼ cup chopped glace cherries and ½ cup chopped walnut kernels to the flour mixture and stir well. Add 3 egg yolks and mix. Pour the cooled syrup into the bowl and whisk till cloudy. Gradually fold in the egg whites, using a rubber spatula, until the mixture is evenly blended. Add 2 tablespoons milk and mix. Pour into the prepared cake tin and bake in the preheated oven for fifty to sixty minutes, or until the cake springs back when pressed. Turn out and cool on a wire rack. Dust the cake thickly with icing sugar, slice and serve.

Recipes for Christmas cake abound. There is one special recipe in every home that has been passed down from generation to generation. For more variety of cakes, see Farmhouse Fruit Cake, Devil’s food cake, Black Forest Cake.

Be smart, eat light

2011-10-05T18:17:00.005+05:30

There are many ways to enjoy some light Indian food. If you have roti and sabzi make sure that the roti is not laden with ghee and the sabzi is smartly made in a non stick pan with use of minimal oil. In fact, go ahead and have a bowl of skim milk yogurt, some dal and a bowl of brown rice. What about the salad – have it with a dash of lemon! So you can judge for yourself that is easy to have a balanced meal of light Indian food.

In case you are looking at skimming off calories through the day here are some tips:

Replace one cup of full cream milk with either half a cup or better still replace with same quantity or lesser of low-fat (skimmed) milk.
Snack on an orange and a banana instead of something fried
Have steamed vegetables once in a while instead of sautéed ones.
If you are about to reach for a handful of caramel chocolates, look at dried fruit instead. When making a sandwich, use two slices of whole wheat bread instead of two slices of white bread.
The nightcap of whole milk hot chocolate can be replaced with skimmed milk flavoured with a dash of elaichi.
Cut back on sampling during cooking. All "tastes" have calories!
Snack on a papaya instead of a packet of biscuits.
On a hot day, quench your thirst with a glass of ice water with lemon or mint instead of a can of cola.
Use one cup of fat-free cottage cheese instead of regular cottage cheese.
Have a single scoop of ice cream instead of a double scoop.
A good sandwich spread is made with mustard paste or green coriander chutney. So why use mayonnaise or butter?
Once in a while one can have fried foods but there are possibilities of creating tastier versions using the grill, microwave or methods of steaming or baking.
In case of cutlets and croquettes, which are deep-fried, ensure to drain them well and then keep on absorbent kitchen paper. This helps in removing the top oil.
The list of wafers, chocolates, cakes, pastries and biscuits as snacks can be replaced. I suggest that once in a while you also try out fresh fruit, dry fruits, breadsticks or vegetable sticks whenever hunger pangs strike you in between meals.

Here we give you some recipe suggestions that fulfil your light Indian food requirements.

Do try Beansprout and Fruit Salad, Makai Palak, Sugar free Apricot Shrikhand.

Goan food: a refreshing change for the palate

2011-10-03T18:09:00.007+05:30

Alyona and I do love to have some delicious Goan food once in a while and what better place to go than Goa Portuguesa owned by our friends Dr. Suhas Awchat and Deepa Awchat. Their first place opened long, long ago in Matunga (W) and now, more convenient for us is the new joint near RTO, Four Bungalows, Andheri (W).

We have been enjoying Goan food here in Mumbai for many years now – from the time the Awchats opened their first place. The Awchats have always claimed that it is a myth that Goan food is synonymous with seafood. They have researched well and can dish up to two hundred vegetarian dishes! What do I enjoy? Chicken Caldoverde and Creamy Soup with Spinach and Chicken with Garlic Bread. Local Mumbai Pav with generous portion of garlic and butter. Grilled Tiger Prawns, the prawns are so very fresh. I am told, Deepa takes personal interest in the purchase of fresh produce. With the Pomfret Recheiado in all its glory of red Goan masala on the fiery side, we also like the Chicken Xacuti with its exotic Goan spices in coconut gravy. For veggies, the Tender Coconut Cashew Sukke replete with juliennes of tender coconut and cashewnut cooked with onions, tomatoes and Goan sauce is worth writing home about. I have fallen in love with this dish so much that in my home it is cooked very often now. Simply divine. And, yes the Solkadhi – it is good!

As the taste buds begin to tingle, I will share some of these recipes here…

Tender Coconut Cashew Sukke

Chicken Xacuti

Solkadhi

Till I write again.

Sanjeev Kapoor

Karanjis and gujiyas – recipes for this Diwali

2011-09-29T12:03:00.004+05:30

Karanjis are half moon shaped mithais with fluted ends: unmistakable pieces of art that bring joy every Diwali. Interestingly, these were made exactly the same way in ancient times as today but then they were called ‘samyavas’. There is mention in ‘Kalpastham’ of Shri Sarth Charak Samhita about ‘Karanjis’ and ‘Anarsas’ and their ingredients like cardamoms, aniseeds, dry coriander and cinnamon having medicinal values.

Call the Maharashtrian karanji, gujiya in Hindi and ghughra in Gujarati, the name might change but the basic structure and content remains similar. Made with superfine flour covering, it is the stuffing that adds variety. In Maharashtra, stuffing is prepared with lightly roasted fine semolina, grated dry or fresh coconut, sugar and lots of sliced dry fruits. In North India, a stuffing of khoya (mawa) is preferred. What with an eye-catching shape, karanjis are consumed almost as soon as they are ready. Mawa Gujiya does not have shelf life whereas karanjis with a well roasted nutty filling will keep well in airtight containers for a week or so.

Here is old fashioned Coconut Karanji also called Ole Naralachi Karanji.

Sieve 1 cup refined flour (maida) into a bowl. Add 1½ tablespoons semolina (rava) and 4 tablespoons ghee and mix with fingertips till mixture resembles breadcrumbs. Knead into semi-soft dough with ¼ cup milk and sufficient water. Once the dough is ready, cover it with a damp cloth and keep it aside for half an hour. For stuffing, roast 1 cup scraped coconut in a non stick pan till lightly browned. Add 15-20 chopped raisins, 1 cup powdered sugar, ½ teaspoon green cardamom powder and mix well. Let it cool. Knead the dough once again and divide into twelve small balls. Roll out each ball into a circle, place it in a greased karanji mould. Place a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly. Heat sufficient ghee in a kadai and fry the karanjis till crisp and golden brown on medium heat. Drain on absorbent paper and allow to cool before storing in an airtight container.

For adding variety to your karanji collection do try Date And Anjeer Baked Karanji and Chocolate and Nuts Karanji too.

Sweet offerings for Diwali

2011-09-26T18:12:00.006+05:30

As Diwali draws near, there is so much talk about making mithais at home this year! Well, kaju katli is a personal favourite but let us veer away from the ordinary and make Badam Katli.

Of all nut based mithais Badam Katli is becoming quite a rage. And at one time I used to wonder why? And then I decided to go a little bit in depth researching it. The best is made of a delicate mixture of coarsely ground almond powder and powdered sugar. Some more in-depth research gave me the info that the almonds should be of topmost quality as also the grinding of it be done in short bursts of the grinder so that the heat generated does not harm the flavours which will begin to emanate once the almonds undergo the grind. Badam Katli, per se, is dull in colour, the upper layer prettied up with silver warq, shaped like diamonds and more important, as thin as one eighth of an inch.

For me the best Badam Katli is the one my wife Alyona makes at home. I have always maintained there is nothing like ghar ka khana and that is the absolute truth. Not only that, one can get more quantity for a lesser price! So this Diwali, let’s roll out sweet carpets of silver covered badam katli and treat our loved ones to home made mithai. For more such recipes click on Kaju Katli, Blueberry Sandwich Katli, Badami Besan ke Laddoo…

How to make Badam Katli:

Blanch 250 grams almonds in two cups of boiling water for five minutes. Drain and peel. Spread the almonds on an absorbent towel to dry. Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder. This makes (yield 190 grams). Cook 190 grams (¾ cup) sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves. Add 1 tablespoon milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency. Take the pan off the heat and add the almond powder and 1¼ teaspoons liquid glucose and mix well. Continue to mix till the mixture is smooth and pliable. Transfer the mixture onto a flat surface and spread to cool a bit. Knead with your hands. Grease a table top with ghee and roll out the mixture to about quarter inch thickness taking care that the same thickness is maintained throughout. Rub the surface with butter paper. Decorate with silver varq, cut into diamonds and serve.

The month goes rolling by fast!

2011-09-23T17:33:00.010+05:30

Showed today on Aaj Takchannel an intriguing recipe of Rainbow Rice. Had the shoot yesterday in my office studio kitchen and I had a rather rushed day. Came back on late night 21st from Korea, then this shoot the following morning, and straight after rushed to Powai as I had a speaking engagement for IRF Consumer Insights. The topic was "Understanding the Urban Middle Class Indian Housewife." Soon after, came back to office as there were some meetings and interviews lined up!

Rainbow Rice

After all this, was present at the Bombay Exhibition Centre, today, for the Times Hospitality Expo 2011 to inaugurate the event with other renowned celebrities like Mr. Chaggan Bujbal (Maharashtra Tourism Development Corporation), Mr. Anil Deshmukh (Food and Civil Minister), Mr. Ajay Chopra (Master Chef, TV Celebrity Chef), Ms. Tarla Dalal (food critic), Abhijeet MukherjeE (VP Taj Luxury Properties, all over India), Mr. Vithal Kamath (Orchid Group/Kamath Group). The star attraction for this show was the demonstration and seminar by WICA association.

At the Times Hospitality Expo 2011 with other delegates

Going to Amritsar on Saturday, the 24th, to attend the two day HRANI Convention where I’ll be joined by some other delegates like Mr. Suresh Kumar (CEO, Fortune Park Hotels, ITC Group), Mr. Patu Keswani (CMD, Lemon Tree Hotels), Mr. Samir Kuckreja (CEO&MD Nirula’s; President, National Restaurant Association of India, NRAI), Mr. Vikram Bakshi (MD, McDonald’s, India) and the likes. For the session “F&B forms an important part of hotel revenue”, some points that I will be speaking about will be:

• How to drive profits from F&B?

• Should hotels outsource the F&B?

• Would it be an advantage for 1-3 star hotels to allow delivery of food to rooms rather than investing in their own kitchen in restaurants?

Again, Day 2 will begin with a heritage walk through the old city of Amritsar visiting the Jalianwala Bagh and Golden Temple followed by the rest of the presentations and finally wrapping up with a cocktail lunch and a tour to Wagah Border. Quite an interesting trip, I must say!

Mid next week is my session in Hyderabad with the Billion Hearts Beating (BHB) Foundation to mark the World Heart Day. On 29th in Chennai for one more event related to the BHB activities.

As this month folds up, we will be planning another shooting schedule for Sanjeev Kapoor’s Kitchen on FoodFood. October is the month of launches: new look www.sanjeevkapoor.com and an all new Hindi www.sanjeevkapoor.com

Giving you all a taste of authentic Amritsari khana with...

Amritsari Aloo Kulcha

Amritsari Fish

Pinni

Till I write again

Sanjeev Kapoor.

Gajar halwa – The dessert of winter

2011-09-21T16:54:00.005+05:30

Gajar halwa or, as we fondly call it in northern India, gajrela, is a famous sweet made in all Punjabi homes during winter. Some like it hot, some like it cold, some even like it nine days old! It does take to refrigeration well and some families always have a large tin of gajar halwa so that they can enjoy it for as long as it lasts.

It is a must as a winter dessert. However, this dessert is high in calories and carbohydrates, so those who are conscious about their sugar intake can take a tip or two from my variations in Gajar and Khajur Halwa as well as Sugarfree Gajar Halwa. If you diabetic, or borderline diabetic, be careful about what you eat during the rest of the day, and save it for special occasions. The challenge in making a tasty gajar halwa with some compromise lies in retaining the full-bodied sweetness of the carrots and not to mask it with added sweeteners. My addition of dates is an attempt to reduce the amount of sugar and make the dessert healthier.

To make Gajar and Khajur ka Halwa, first heat a kadai. Add 8-10 medium grated carrots and ½ cup sugar and cook for about five minutes. Add 2 cups skimmed milk and continue to cook. Add ¾ cup seeded and chopped dates, 8-10 roughly chopped cashewnuts, ½ teaspoon green cardamom powder and mix. Cook for ten to fifteen minutes. When dry and cooked, add 2 tablespoons pure ghee. Mix well and this is best served hot. To use a sugar substitute, heat 3 tablespoons pure ghee in a kadai. Add 8-10 medium grated carrots and sauté for about five minutes. Add 2 cups skimmed milk and cook. Blanch 10-12 pistachios, peel and slice. Add ¼ teaspoon green cardamom powder, 10-15 sultanas, 18 measures sugarfree and mix. Cook for about ten to fifteen minutes. Add ¼ cup grated khoya and mix. Cook till the mixture is almost dry. Garnish with pistachios. Serve hot or cold.

When carrots are in season you could look at various savory options like Gajar Tamatar Pulao or Methi Gajar Muthia too. For different ideas during Diwali you could also make a Gajar Halwa Burfi or Gajar Kheer. But ask any Indian, settled in the east or the west, they will claim that gajar halwa is the best!

From the Korean land...

2011-09-19T16:41:00.006+05:30

Here in Korea, for a business trip regarding Wonderchef. Left home on Friday, reached here and spent yesterday in Seoul...it has this eye opening high density landscape, just a vast array of skyscrapers! The city is fast, Mumbai seems slower. Have to catch up with the meetings scheduled for today in Busan, or Pusan as some still call it, and have to take some time off in the evening and explore the place a bit. Busan is just like Seoul, a busy metropolitan city of South Korea.

Back in home, the kids are busy preparing and studying for the half yearly examinations that begin today...As is the case always, Alyona will be cooking their favourites.

Chocolate pudding with coconut

Prawn on toast

Chocolate - Cookie shake

Till I write again

Sanjeev Kapoor

Chef Sanjeev Kapoor as Chief Crusader for the Billion Hearts Beating initiative on World Heart Day

2011-09-16T16:58:00.008+05:30

World Heart Day falls on September 29. It is being celebrated nationwide by the Billion Hearts Beating Foundation, 3 year old initiative of Apollo Hospitals. The Billion Hearts Beating aims to make 1 billion Indians truly aware of the fact that heart issues are not just genetic but also can be controlled through lifestyle.

As an integral part of the 5 day run-up to the World Heart Day on September 29 , the Foundation is planning a series of activities on-air and on-ground, as part of the Happy Heart Fest. There are 5 Controls identified that if followed, make the heart stronger. These are an Active Lifestyle, Cut Smoking, Regular Health Check-ups, Beat Stress and a Healthy Diet. 5 Crusaders have been selected to represent one control each. Chef Sanjeev Kapoor is one of these 5 Crusaders, to propagate awareness about a Healthy Diet for a stronger heart. He will be sharing his 10 favorite cholesterol free recipes with health tips for a healthy heart as part of this initiative. His top 10 health + taste vignettes will be visible on www.billionheartsbeating.com.

Along with Chef Sanjeev Kapoor, various other celebrities are coming forward pro-bono to make this endeavour a national movement. They include celebrities like Anoushka Shankar (sitarist), actor Ayesha Takia, youth icon Rannvijay Singh, health guru Mickey Mehta, and many others. The activities include subsidized check ups across Apollo Hospitals, cholesterol free cooking workshops on ground, the world's largest Ash-tray to go around Delhi University to invite youngsters to stub their cigarettes, and a host of top musicians to come together to sing a CALM SONG, a bid to leave stress behind at the end of each days. This will be launched against a red-lit Charminar at a high impact Press Conference, attended by celebrities, Chef Sanjeev Kapoor, and various other luminaries like the Chief Minister himself. Each day of the week is loaded by celebrity presence, representing causes and activities.

Enjoy some heart friendly recipes today!

Masoor Carrot and Pumpkin Soup

Baked Vanilla Yogurt

Gajar Dal Mel

Till i write again.

Sanjeev Kapoor

Biryanis –rich legacy of the past

2011-09-14T14:46:00.005+05:30

Biryani recipes are always welcome, the more the merrier, because biryanis are visual delights - a beautiful array of long-grained rice, tender meat, pungent spices, flavourful nuts and most often, orange strands of exotic saffron.

A good biryani will typically depend on a good biryani recipe. A biryani is best prepared by a method called 'dum dena' : dum literally means breath and the process involves placing the semi cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from top, by placing some live charcoal on the lid and some below. The magic of dum is the excellent aroma, flavour and texture which results from slow cooking.

Let me take you on a whirlwind tour into the world of biryanis and be prepared to have your mouth watering as you read on.

Chilman biryani: Lamb biryani cooked on low heat with a sprinkling of kewra, this dish is covered with a rich dough of flour, butter and water. This chilman (puff) is unveiled at the time of serving.

Asaf Jahi Degchi Biryani: This creation calls for mutton chops to be smothered in a yogurt based marinade with a lot of garlic, ginger and garam masala. As the rice is done with the flavours of cardamoms, bay leaves and black peppercorns, the final presentation is joyfully covered with halves of boiled eggs, chopped coriander and mint.

Yakhni Pulao: If it’s a Nawab who is judging a biryani competition, Yakhni Pulao would get all the prizes! Biryani is the 'country-cousin' of this exalted pulao which is basically an aesthetic blend of rich mutton stock, aromatic spices and rice. Inclusion of mutton pieces is optional as the mutton stock is enough to make a flavourful meal.

Kofta Pulao: Whoever thought of adding koftas to long grain rice and turning this into a biryani, is sure an innovative mind. The Kofta Pulao – white fluffy rice dotted with balls of minced meat in league with rose water, saffron and whole masala is a highlight of many formal dinners.

Mutanjan: A challenging preparation what with the amount of sugar that goes into it. Yes, Mutanjan has equal amounts of rice, mutton and sugar! The masalas: black peppercorns, cinnamon, ginger, garlic, bay leaves, cloves compliment the final flavour whereas the saffron, kewra, rose water and curds give the touch of all that is biryani.

Lucknowi Biryani: This delight from Lucknow has all the basic ingredients of mutton biryani but with a small addition of two to three drops of sweet itter.

Zarda Pulao: Sweet rice with khoya, saffron and kewra, sprinkled lavishly with slivers of almonds, pistachios and covered with silver foil.

Many biryani recipes like Kachche Gosht ki Biryani, Brown Rice Biryani with Chutney Chicken are easily available on the website www.sanjeevkapoor.com and you might just come across some other unusual ones too!

A month of trips and trips ahead...

2011-09-12T17:26:00.006+05:30

The Ganesh Utsav week just passed by, and it saw the launch of the MahaChallenge on FoodFood. By Ganesha's grace I wrapped up a hectic Sanjeev Kapoor Kitchen's shoot on Friday, a day before the scheduled date! It was fun doing the shooting rounds with various Delmonte products this time. Keep a check on the website for the recipes. Back to back Turban Tadka shoots also got over on Saturday...I would rather say all's well that end's well!

Then this month will have me making some business trips to various places. To begin with, it is Korea. Back home, work for the launch of my new website will be in progress at an accelerated pace as also the renovations, which, most of you would identify with, seem to take forever to finish! Diwali is the goal so I hope to have the whole office furbished and happening by then!

Diwali. I have already been queries about what to make this Diwali! I would vouch for the traditional sweets anyday, but given the demand for new foods never dies, I will give you more food for thought! Check out these lovely zara hat ke desserts that will enthrall your family during the festive days.

Butterscotch ice cream with cherries

Coconut Cream

Sweet Wonton Pillows

Till I write again

Sanjeev Kapoor

MahaChallenge ki maha excitement!

2011-09-09T12:13:00.004+05:30

Finally, it's September 9 and the big day...Amul FoodFood MahaChallenge, a show to find India's first SuperChef, which has been in talks for quite a while now, starts today! So, what's the show all about – this reality show consists of 2 teams with 8 participants each, mentored by Chef Harpal and Chef Vandana, and Madhuri Dixit and I were present as team leaders throughout to guide them overall. The challenges taken up by the contestants were followed by a series of elimination rounds by jury and judges, consisting of some eminent personalities from both the culinary and glamour world. At the end, there was a winner who finally got the prize – a trip for two to Italy plus a kitchen makeover from Sleek plus a chance to host a show on FoodFood plus gifts from Croma and Borosil and many more...

For more excitement and the competition, don't forget to catch Amul FoodFood MahaChallenge, starting today, every Friday at 1 pm and 8 pm only on FoodFood, India ka favourite TV Channel.

Till I write again

Sanjeev Kapoor

The world of biryanis

2011-09-07T14:54:00.006+05:30

In the world of biryani chicken biryani is probably the one that is cooked more often in most homes. If your rice is of good quality, and your spice rack is well stocked, then there is nothing that can stop you from dishing up a fragrant chicken biryani. Chicken is a good quality protein and when combined with rice, herbs, spices and yogurt, it makes a healthy and filling one dish meal. You could of course serve it with kachumber and raita on the side. Only for thing is essential. For a good biryani, chicken or meat or egg or vegetables, time it in such a way that it is served piping hot, fresh from the stove!

To make a biryani follow these steps:

Boil sufficient water in a deep pan, add three green cardamoms, four cloves, one stick of cinnamon, bay leaves and salt to taste. Boil1½ cups soaked Basmati rice in this till three fourth done. Drain and set aside. Chop 2 pieces of one inch ginger and cut 2 pieces of same size into thin strips.
Mix 1 cup yogurt, salt, 5 chopped garlic cloves, 1 ½ teaspoons red chilli powder, and half the chopped ginger and marinate 600 grams chicken pieces in this mixture for about an hour preferably in the refrigerator.
Heat sufficient oil in a kadai and deep fry 2 large sliced onions till golden. Drain on absorbent paper and set aside.
Heat three tablespoons oil in a thick bottomed pan. Add three green cardamoms, 4 cloves and one stick of cinnamon and sauté till fragrant. Add 2 large sliced onions and sauté till light golden. Add the remaining chopped ginger, 5 chopped garlic, 1 tablespoon coriander powder, 2 teaspoons turmeric powder, 1 ½ teaspoons red chilli powder, one teaspoon garam masala powder and 4 chopped tomatoes. Sauté for about five minutes.
Add the marinated chicken and cook on high heat for five minutes. Reduce heat and simmer for ten to fifteen minutes or till the chicken is tender. Add fresh coriander and mix well.
Preheat the oven to 180°C. Dissolve a generous pinch of saffron in warm milk.
Arrange in alternate layers the cooked chicken and rice. Sprinkle saffron milk, some garam masala powder, ginger strips, fresh mint, fried onions and 3 tablespoons butter in between the layers and on the top. Make sure that you end with the rice layer topped with saffron and spices.
Cover and seal with aluminium foil or roti dough. Cook in the preheated oven for ten to twelve minutes. Alternatively you can keep the pan on a hot tawa and cook on low heat for ten to twelve minutes.
Serve hot with raita.

In case you are looking for more recipes of biryani, try Biryani with Chutney chicken, kachche Murgh Ki Biryani or something lighter like Egg Biryani.

Look after yourself

2011-09-05T18:27:00.005+05:30

Even as I write this, I can hear the roll of drums and the reverberating dholaks on the roads – processions are already on with fifth day of Lord Ganesh’s festival being marked with immersions. Have we ever wondered at the following? How Ganesha's big head can inspire us to think big and think profitability, how His big ears show openness to new ideas and suggestions, how His narrow eyes point to the deep concentration needed to finish a task well and how His long nose encourages curiosity and learning! Well, have given you enough to dwell on for the time being!

I was also reading how the mission Crater Mumbai has been shaping up. That the roads are in bad shape is in the news is not anything new. But what is alarming now is that we are losing our posture slowly and gradually thanks to them. The traveler on the road is suffering from bad backs. On the other end, even desk bound people who are in their office chairs at hours on end need to improve their posture. I hear of bad backs and stiff necks and slipped discs. I am sure anyone can do some stretching exercises after every hour of work : walk around a bit, swivel the neck, flex the fingers etc. You have to look after yourself, come what may.

A bit tied up with some work on the recipes that I will be shooting for the new schedule of Teen Patti beginning tomorrow. Time just seems to fly, really, as I am already on the sixth schedule for my show on FoodFood. What I am really excited about now is the telecast of MahaChallenge which is on from Sept 9th! You will definitely enjoy it as the show is full of challenges, goal setting, going for the goal, emotional highs and lows and of course, the inimitable hosting by Madhuri Dixit.

As I have spoken about looking after oneself, how about some healthy recipes for this rainy season.

Aviyal

Beetroot Porial

Kaddu aur Aloo ki Sabzi

Till I write again.

Sanjeev Kapoor.

The bounty of biryanis

2011-09-03T14:01:00.004+05:30

Biryanis are visual delights: a beautiful array of long-grained rice, tender meat, pungent spices, flavourful nuts and most often, orange strands of exotic saffron. But wait, Veg Biryani is one strong contender for attention too! Our favourites at home are Mushroom Biryani and Kathal Biryani, the latter being cooked for parties too.

Originally, biryanis were counted as a north Indian dish (the Mughals based in northern India are the key innovators of this superb preparation) but this fragrant food soon found favour with the Nawabs of Hyderabad and Lucknow. Now, of course, it is a dish prevalent all over the country. And then with a yogurt salad, biryani is undoubtedly lazeez and complete meal, be it non veg or veg biryani.

A good biryani will typically be prepared by a method called 'dum dena' : dum literally means breath and the process involves placing the semi cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from top, by placing some live charcoal on the lid and some below. The magic of dum is the excellent aroma, flavour and texture which results from slow cooking.

Steps for a perfect biryani

A good biryani from scratch needs:

Aromatic water: Aromatic water to cook the rice so use nutmeg, mace, cinnamon, cloves, green and black cardamoms, fennel seeds, bay leaves, peppercorns and salt. Always cook the rice till three fourths done.

Food for the layers: This could be vegetables, chicken, or mutton.

Garnish layer: This layer needs crisp deep fried onions and fresh mint and coriander.

Saffron in milk: This is an important part in which some saffron is dissolved in milk.

Kewra water: This aromatic flavouring gives many biryanis its characteristic rich flavour.

Final layering: The top and bottom layers are always rice. Arrange a layer of rice. Add the food layer, garnish layer, dissolved saffron and kewra water. You can repeat this. After the topmost rice layer has been added, finish it off with a garnish layer.

Sealing the handi: Most chefs prefer to use atta.

Cooking: Preheat oven. And place the biryani pot. The time of cooking will depend on the amount you are preparing. At the time of service, break the seal or remove the aluminum foil. Or if you are using the slow cooking method on direct heat, place the sealed vessel on a tawa.

Veg biryanis come in many avatars so why stop at a couple? Kaikari Biryani, Chholay Biryani, Khumb Hara Pyaaz Biryani…

Season for festivals

2011-08-31T15:22:00.004+05:30

The days seem to fly by rapidly! We have been getting requests for recipes for Christmas cakes and somehow it seems that the time is just right! Those who want to soak the fruits in spirit would be planning their shopping list already, as well as their gifting list.

In fact, it is not so easy to change your traditional recipe for Christmas cake or Christmas Pudding so easily. Every home has its own recipe and it is passed down as legacy. But it never hurts to ask around and search for some more variations. For this, reading up good cookery books is essential as well the net has a plethora of offerings. As for now you could also read up on Christmas Cookies, Christmas Punch and Christmas Special Masala Biscuits.

There are many traditions that weave their special magic for building up the Christmas spirit and excitement. The Christmas fir tree is one for sure. Be it holly, mistletoe or fir trees, green is the colour of Christmas festivities. A wreath with holly, red berries and other decorations began from at least the 17th century. Holly, with its sharply pointed leaves, symbolised the thorns in Christ’s crown-of-thorns. Red berries symbolised the drops of Christ’s blood. A wreath at Christmas signified a home that celebrated the birth of Christ.

Well, it is easy to get carried away when it is the season of festivals – the feeling of bonhomie and all is well is just great. To make sure your recipe for Christmas cake is safe and intact, why not preserve it as an important document and keep for the next generation?

Lord Ganesh is on His way!

2011-08-29T17:58:00.005+05:30

Rain or floods, Lord Ganesha is coming to town and just two three days from now, Mumbai will be resonating with music and fanfare and lots of fervour! With this festival comes the joyous cooking of treats for the God who loves His food! I suggest you see our list of suggestions visible on www.sanjeevkapoor.com for ideas. It also makes sense to decide now what you want to cook and purchase all the dry ingredients at least so that there is not much of shopping to do on the last day. Pick up your fresh fruits and vegetables on THE day.

Things are also looking up regarding the new website to be launched. Anything new is bound to have loads of excitement attached to it! A makeover was long overdue and as life as it is on the fast lane for everybody, we too have taken the step and are making the website smarter and faster. I do hope you all are looking forward to it as much as we are! Next week, some shooting schedules for Turban Tadka and Teen Patti are on the anvil.

When the days are so wet and damp, let’s not dampen our spirit of cooking! So treat your family to some nice warm food every evening. For some starters and soups, click on the following:

Makai aur Sabz ka Shorba

Paneer Frankie

Tomato Egg Cup

Wishing you all a delightful festive season ahead!

Till I write again

Sanjeev Kapoor.

Baingan Bharta - A recipe perfect for all seasons

2011-08-26T17:21:00.004+05:30

I see some lovely large and glossy brinjals are in season and when you go shopping select brinjals that are light in weight in proportion to their size. Chances are they would be without seeds or if any, very tender and not so annoying!

To make Baingan Bharta for four portions, you should buy atleast one kilo of brinjal. Prick the brinjals and roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and the brinjals start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat 3 tablespoons oil in a kadai. Add 1 teaspoon cumin seeds. Cook for half a minute and add 3 medium chopped onions and sauté until translucent. Add 1½ inch chopped ginger and 2 chopped green chillies and cook for a minute. Add 2 teaspoons red chilli powder and mashed brinjals. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add 4 large chopped tomatoes and cook on medium heat for seven to eight minutes or till the oil separates. Garnish with chopped the coriander leaves and serve hot with rotis. Remember, it is easy to remove skin of a roasted brinjal if it dipped in water just after roasting

Whenever you feel you are running out of ideas to cook, but want a change from Baingan Bharta, try a different bharta : Aloo Bharta, Pyaaz ka Bharta, Shalgam Bharta, Garlic and Chilli Bharta and Spicy Prawn Bharta.

You can use the humble drumstick to make something novel. Boil 4 drumsticks, remove pulp. Sauté 2 chopped onions in 2 tablespoons oil till soft. Add 2 chopped tomatoes, sauté till soft. Add 6 chopped garlic cloves, ½ inch chopped ginger, sauté till fragrant. Add 1 teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, salt, 1 tablespoon chopped coriander leaves, 2 teaspoons lemon juice, sauté for 2-3 minutes. Add drumstick pulp, cook for 1 minute. Serve hot.

Another good recipe uses corn. Boil whole corn, remove the niblets and grind it coarsely in a blender. Chop some onions and tomatoes, green chillies and coriander leaves. Heat oil in a kadai, add cumin seeds and sauté till they change colour. Add chopped onions and sauté till light brown. Add chopped green chillies and cook for half a minute. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Cook for few seconds and add chopped tomatoes. When tomatoes are cooked add corn, salt and little water. Cook for another five minutes. Serve hot garnished with chopped coriander. Makes a nice Sunday dish doesn’t it and a change from the conventional Baingan Bharta?

Fun filled festivities with fewer calories!

2011-08-24T16:53:00.007+05:30

Everyone is looking out for Indian festive recipes now that the festive season is here well and good! It means those who have a sweet tooth and are health conscious will be literally looking at tightening their belts! It is so easy to go overboard in these days because there is so much food visible - fancy foods are made not only at home but there is so much variety available in the market too. You will find a flood of sugarless sweets and low calorie savouries on the shelves now. It is easy to get tempted and buy a lot of them with the thought that consuming them may not mean a lot of calories. But beware, drop by drop does an ocean fill! Too much of ‘low-calorie’ can also add up to too many extra calories! Secondly, there is always a trace of doubt as to what the commericalised ‘low calorie’ can mean!

Indian festive recipes are needed as festivities in our homes can mean a round of lunches, dinners and parties with a lot of snacky food and desserts. It is not always possible for the hostess or host to provide an absolutely ‘healthy’ menu to the guests: some people expect traditional fried foods too! But here we can suggest that you avoid whatever you think does not fit into your daily meal plan. Go for those dishes that look low in fat.

It is not so difficult to provide low calorie foods during festivals. Switch to baking instead of frying. One can bake samosas, namakparas and karanjis. For a sample try Baked Namakpara. You can also rustle up a variety of mini idlis and dhoklas. In sweets, sugar substitutes are the answer. Take a look at Sugar Free Mathura ka Pedha and Gajar Halwa Sugarfree. Otherwise use natural sources like dates and anjeer to add sweetness. For example, Date and Anjeer Baked Karanji and Date and Walnut Laddoo are good recipes.

It is the trend now to gift fresh fruit baskets instead of dry fruit boxes as the former are lower in calories! The trick to remain fit during the festive season is to eat in moderation. You will not be bogged down with any guilt pangs then! And then you always this little spot where you can read up on low calorie Indian festive recipes!

Maha Challenge wrapped up successfully!

2011-08-23T16:05:00.006+05:30

First and foremost, here’s wishing everyone a very Happy Janmashtami!

A month’s already passed by shooting the Maha Challenge episodes, and the final pack up happened on August 19. As always, it was really a great learning experience for me as well as my team. Then, there were some of the lighter and fun moments, all those times when Madhuri had been on the sets. All in all, it was simply superb!

But, for me the hectic schedule just seems unending…just after the wrap up, I had to fly to Delhi, to attend the Indian Restaurant Congress 2011, where I was one of the key speakers.

Back in the office, my team is really tied and super busy with the new Website work. There is a lot which is being done for the revamping of the website… so that when it is launched in its new avatar, there is a lot more for all the food lovers and my fans all over the world. It surely is going to be improved and exciting! So watch out for it…!

For now, let’s just celebrate Janmashtami with some of these recipes…

Sabudana Thalipeeth

Vrat ki kadhi

Sabudana Kheer

Till I write again.

Sanjeev Kapoor

The simplest of the curries – Aloo Mutter

2011-08-20T16:16:00.005+05:30

Call it aloo matar or aloo mutter, the spellings just do not matter! What matters is that the peas should be glistening fresh, the potatoes peeled and raring to go and you have the provision to serve your aloo mutter with freshly made rotis or steamed rice. So here is the recipe of the traditional Punjabi home cooking at its best cooked inPunjabi a flavorful onion-tomato gravy. Perfect Yogurt is also good in a bowl along with this meal.

Place a non stick medium pan on medium heat and pour in 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add 1 bay leaf and 1 teaspoon cumin seeds. When the seeds begin to change color, add the 2 medium chopped onions and sauté for 3-4 minutes or till the onions turn golden. Add 1½ teaspoons ginger paste and 1½ teaspoons garlic paste and sauté for ½ a minute. Add ¼ teaspoon turmeric powder, 1½ teaspoons coriander powder and 1 teaspoon red chilli powder and sauté for ½ a minute. Stir in the 2 cups peeled and cubed potatoes and 3 cups water. Cover the pan with a lid and cook for 5 minutes or till the potatoes are half-cooked. Remove the lid, stir in 1 cup fresh tomato puree, cover again and cook for 8 minutes or till the potatoes are tender. Remove the lid, add 1¼ cups green peas, 1 teaspoon garam masala powder and salt to taste and stir. Cover again and cook for about 15 minutes. Garnish with fresh coriander leaves and serve hot with rotis or rice. In fact, Lachcha Parantha is also an excellent accompaniment. This recipe comes in really handy when you do not wish to prepare two things: a dal and a sabzi! Make aloo mutter and things are simple.

Website wonders!

2011-08-18T17:53:00.007+05:30

Just in with some steaming facts about www.sanjeevkapoor.com, before the release of the new, improved and user friendly version of the website! Check them out...

The website finally crossed a 10 lakh visits landmark, with 12 lakh visits in just the last 30 days! I think this is a great achievement with whatever we had initially begun with. Kudos to my team for raising the bar to this level.
According to the statistics, most of the users has usually come in during the festivals to check out special features and recipes. This is pretty prominent from the fact that on August 12, 2011 alone about 50,000 users logged onto the site as the next day was a major Hindu festival – Rakshabandhan. Indians sure love food, and more, when its some festival or special occasion!
As far as the data related to the division of users on the basis of region is concerned – I just learnt that while the cream of the lot remains Indians with a 60% visitors, many visitors came in from the United States (14% visitors) and the United Kingdom (5% visitors).

Here's hoping that our relationship continues to grow and flourish in all time to come. I am humbled by the love, affection and gratitude shown by the food lovers from different parts of the world. I also take this opportunity to thank all food lovers for their feedback, contributions and suggestions in making www.sanjeevkapoor.com a primary source for Indian recipes.

And what better could be done, than to celebrate this joy with some real scrumptious recipes...aptly some Parsi recipes…for Pateti.

Tamatar ni Gravy ma Cutlet

Patrani Machchi

Lagan nu Custard

Till I write again.

Sanjeev Kapoor