Gifted by the Gods

Humility, Thy Name Is ANANDA SOLOMON. Now here is a versatile chef who goes about his task with utmost sincerity and simplicity, driven by love and passion for cooking

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(Archives: July - September 2005)

POMFRET IN GREEN MASALA

Taleli Paplet Hirve Masala

Ingredients:
8 Pomfret fillets
For the masala:
30 gm green chilli, 
2 bunch green coriander
10 curry leaves, 
50 gm Goan garam masala
250 gm fresh coconut, grated
30 gm onions, chopped
15 gm tomato, chopped
15 gm tamarind, seedless 
salt to taste
For the marination:
5 gm turmeric powder; 10 ml lime juice; 25 ml oil

Method:
Clean and wash the fish fillets… apply salt, turmeric and lime juice and let them marinate for some time. Grind together all the ingredients of the masala into a fine paste on a stone grinder. In a kadhai heat the oil and add onion; sauté it well, add tomatoes and the masala and cook it well, adjust the seasonings. In a frying pan heat a little oil and sear the fish fillets on both sides, lower the heat and continue cooking till just done. Remove and place the fillets on a serving platter. Heat the masala and spoon over the fillets. Serve hot garnished with a few juliennes of vegetables and lime wedges...

MANGALOREAN FISH CURRY

Ingredients:
1 (500 gm) white Pomfret (cut on the bone)
salt to taste; lime juice to taste, 
turmeric to taste
For masala:
1 tsp white jeera,
1 tsp whole coriander
1 tsp mustard seeds, 
6 red Kashmiri chillies
1 grated coconut, 
1 onion, chopped
6 flakes of garlic; 1 sprig of curry leaves
For curry:
1 onion, chopped; 1 tomato, chopped; 1 tsp mustard seeds, 5 curry leaves
1-1/2 inch piece ginger, chopped; 1 raw mango (chopped); 1 tsp turmeric powder
1 tsp red chilli powder; 4 tbsp tamarind pulp; salt to taste
2 tbsp refined oil; 4 slit green chillies

Method:
Marinate the darnes of pomfret in salt, lime juice and turmeric. Grind all the ingredients of the masala on a stone grinder until it forms a thick but smooth paste.
For curry:
Heat oil and add mustard seeds until they crackle; add curry leaves, slit green chillies and sauté well. Add chopped onion, tomatoes and cook well until they leave oil and form into a thick paste. Add chopped ginger, raw mangoes, turmeric and red chilli powder. Dissolve the ground masala in water and add to the above mixture; cook the curry until it comes to boil. Add the marinated darnes of fish and the tamarind pulp. Cover and cook until the fish is done.

The Shahenshah of Dum Pukht Cooking

Master Chef IMTIAZ QURESHI is singularly responsible for reviving the forgotten tradition of ‘Awadhi’ slow cooking

For full article: CLICK HERE 
(Archives: October - December 2002)

Chicken supremes stuffed with the famed ‘galoti’ mince.

Ingredients:
100 gm mutton mince (finely minced)
2 tsp raw papaya paste
1/2 tsp garam masala powder
1/2 tsp cardamom and mace powder
1 tbsp fried onion paste; salt to taste
1/2 tsp red chilli powder
1 tbsp fresh coriander (finely chopped)
2 tbsp roasted chana dal
2 tbsp melted ghee;
1 tbsp saffron water
4 chicken breasts; 1/4 cup hung yogurt, reduced till brown
1/4 cup roasted pine nut paste; 1/4 cup poppy seed paste
1/4 cup roasted coconut paste; salt to taste

Method:
For the galoti in a bowl combine the mince with the raw papaya paste including all ingredients listed until saffron water. In a small bowl place some live coals, and pour a drop of ghee and quickly cover the bowl, allowing the mince to smoke for 5 minutes. Mix the mince well and form into small balls. Flatten them slightly and cook on a griddle. Flatten the breasts lightly and marinate them along with the yogurt, pine nut, poppy seed, coconut paste and salt. Break each galoti gently and place in the chicken breasts and fold over. Cook them on a heated griddle until the chicken breasts are cooked.

Tiger prawns subtly dredged in black peppercorns, cumin, ginger and charcoal grilled.

Ingredients:
8 tiger prawns, peeled;
2 tbsp ginger paste
juice of 3 lemons
1/2 tsp cumin powder
1 tsp black pepper, freshly ground
50 gm cheese grated
100 gm hung yogurt
50 ml cream
1 tsp corn flour
salt to taste
50 gm melted butter

Method:
Wash the prawns well. Combine the ginger paste, salt, lemon juice, cumin powder and black pepper along with 1/2 cup water and mix well. Marinate the prawns in this marinade and keep aside for half an hour. Cream the grated cheese and hung yogurt along with the corn flour and salt, drain the prawns from the marinade and wrap the prawns with the cheese and yogurt mixture and charcoal grill in a hot tandoor. Serve hot with a brushing of melted butter.

It’s Khana Khazana!

Every household that has a TV set watches Chef SANJEEV KAPOOR’s cookery show. And he is everywhere. There are his cookery books, CD Roms on food, DVDs, TV commercials. He has his own restaurants and is a consultant to many others too!

For full article: CLICK HERE 
(Archives: July - September 2001)

Ingredients:
2 cups basmati rice, 12-16 prawns medium sized
3 tbsp oil, one-inch piece cinnamon stick
4 black cardamoms, 2 star anise
4 cloves, 1 tsp cumin seeds
2 onions medium sized
1 tsp lemon juice, 3 green chillies
12-15 mint leaves, one-inch piece ginger, 6-7 garlic pods
1/2 cup fresh coriander leaves
1/2 cup fresh coconut, scraped
1/2 cup coconut milk, salt to taste, 1 green coconut
1 tbsp red chilli flakes, 1 lemon, sprigs of dill

Method:
Clean basmati rice, wash two to three times with plenty of water. Soak in water for 30 minutes. Drain and keep aside. Shell, de-vein, and wash the prawns, marinate with lemon juice and salt. Peel and finely chop the onion. Wash and remove stem from green chillies. Wash and peel garlic and ginger. Wash fresh coriander leaves and mint leaves. Reserve one tablespoon each of coriander leaves and scraped coconut for garnish. Grind green chillies, mint, ginger, garlic, remaining fresh coriander leaves and coconut to a fine paste.
Heat oil in a thick-bottomed handi and add cinnamon, black cardamom, star anise, cloves and cumin seeds, sauté briefly. Add chopped onion, sauté for three to four minutes or till it turns light golden brown in colour. Add ground masala paste, stir-fry briefly and add prawns. Sauté for 2-3 minutes. Add soaked rice, stir gently for a minute. Stir in coconut milk. Add 4 cups of hot water. Bring it to a boil, stirring once or twice. Cook on medium heat till water has almost dried. Reduce heat; cook covered till rice is done. Take off the heat. Cut the green coconut into half, oil lightly and smear the sides with crushed chilli flakes. Arrange half sliced green coconut in a plate. Place the rice inside the green coconut. Serve garnished with sliced lemon and dill sprigs.

Ingredients:
250 gm paneer
8-10 medium sized tomatoes
2 one-inch pieces of ginger
10-12 garlic cloves
6-8 dry red chillies
2 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
cinnamon 3 X 1”sticks
1/2 lemon sized ball of tamarind; 1/4 cup roasted Bengal gram (chana dal)
1/4 cup coconut milk; 1 tbsp sesame oil; 1 tsp mustard seeds
1 tsp cumin seeds; 20 curry leaves

Method:
Wash and roughly chop tomatoes. Scrape, wash and roughly chop ginger. Peel and crush garlic. Cut paneer into large triangles. Grill paneer evenly on a hot griller. Remove and keep aside. Clean, wash and pat dry curry leaves. Grind roasted Bengal gram into fine powder. Soak tamarind in half a cup of warm water for half an hour, remove the pulp, strain and keep aside. Heat a pan and add chopped tomatoes along with chopped ginger, crushed garlic and dried red chillies. Bring it to a boil. Reduce heat, cover and simmer for 15-20 minutes or till it is reduced to half. Remove the tomato mixture from heat. Cool and pass through a fine mesh or a soup strainer. Heat oil in a pan, add mustard and cumin seeds, stir-fry briefly until mustard seeds begin to crackle. Add curry leaves, cinnamon, turmeric powder, coriander powder and cumin powder. Stir-fry briefly.
Immediately add strained tomato mixture. Bring it to a boil and stir in tamarind pulp and salt. Add roasted gram powder and mix thoroughly. Reduce heat and stir in coconut milk. Arrange paneer pieces neatly on a plate and pour over the gravy. Serve with Hyderabadi paratha.

From Langkawi
With Love

Executive Chef UELI is more at home in Malaysia than his native Switzerland. At Tanjung Rhu, a luxury resort in Langkawi, which is like a private dream escape, it’s Chef Ueli who reigns

For full article: CLICK HERE 
(Archives: April - June 2003)

(Malay Grilled Chicken)

Ingredients:
20 gm turmeric root
100 gm onion; 100 gm shallot
30 gm ginger; 30 gm lemon grass
100 gm sugar; 20 gm salt
20 gm turmeric powder; 
100 ml cooking oil
30 gm fennel powder; 
50 ml coconut cream
10 pieces chicken leg (skinless)

Method:
Blend turmeric, onion, ginger and lemon grass in food processor until it turns into a paste. Add the remaining ingredients together and marinate the chicken for one night. Grill on charcoal.

(Cucumber and Pineapple Salad)

Ingredients:
400 gm cucumber, sliced
400 gm pineapple, sliced
10 gm fresh red chilli, cut into juliennes
10 gm spring onion, juliennes
10 gm onion, sliced
100 ml white vinegar
100 ml sugar; 20 gm salt

Method:
Mix all ingredients in a bowl and pour over the seasoning of salt, sugar and vinegar. Serve at room temperature with all Malaysian food.

Turkey Time

Chef GEV DESAI, veteran culinary expert and Area Chef in Mumbai for ITC Hotels is far too senior a man to be stuffing turkeys, but he is a pro at it and did just that for UpperCrust, one Christmas Eve

For full article: CLICK HERE 
(Archives: October - December 2005)

Ingredients:
1 kg turkey meat (leg boneless w/o skin)
1/2 kg pork (boneless), 200 gm pork fat
1/2 kg chicken (boneless)
200 gm chicken fat, 6 eggs
15 water-chestnuts (fresh, shelled and blanched)
10 walnuts (shelled)
50 gm pistas (shelled and blanched)
50 gm red or black currant
2 tbsp white pepper powder; 1 tbsp nutmeg powder
1/2 tbsp cinnamon powder; 150 ml cream
2 tbsp milk powder; 150 ml brandy

Method:
For the Stuffing
Chill the boneless meats and fat to 1-2° C and pass through mincer or pulveriser till it turns almost pasty. At home one needs to mince 2-3 times. Add water-chestnuts, walnuts, pistas, currants to mince. Beat together five eggs, cream, milk powder and brandy in a bowl, with a whisk (not in a food processor). Add the beaten liquid, spice powders, salt to mince and mix in a large bowl, till it is well homogenised.

For the Turkey
Most turkeys farmed in India have leg meat which does not lend itself to roasting, resulting in chewy overdone results. To avoid this, debone the turkey as in a galantine (requires more than basic skill). Start with incising the skin from the neck to the tail, working inwards, almost surgically separating the meat from the bones.
Keep the skin intact, remove the leg meat, keeping the skin underneath attached to the galantine (the leg meat is used for the stuffing). Beat the remaining egg with a teaspoon of salt and pepper mix, and baste over the turkey meat of the galantine. Spread the galantine, meat facing up, on a table, over enough sheets of foil to encase the turkey after folding. Place the required amount of stuffing in the galantine, fold the skin over the turkey and compact well, within the foil, twisting the foil corners as in a toffee wrap fold (use two or three layers of foil to prevent tear). Do not overstuff the galantine. Chill encased galantine within foil for five to six hours prior to roasting. Tear off the top layer of foil, and roast.

Notes
In case excess stuffing remains, roll it in foil and cook separately in the oven. Pork can be avoided if required, by substituting meat and fat by upping the chicken proportionately. Make a mini burger of the stuffing and grill it prior to stuffing, to balance seasoning if required. Roasting time will depend on the size of the turkey. Do not throw away the bones and entrails. Crack the bones, pressure-cook them for an hour and proceed with the stock for the gravy. In case of an imported dressed turkey, proceed to stuff in traditional style.

Cheese And Dine!

And drink wine and smile. Chef HEMANT OBEROI is capable of taking diners to soaring heights with his culinary sojourns. His popularity knows no end

For full article: CLICK HERE 
(Archives: July - September 2006)

Ingredients:
4 tbsp cheddar cheese, grated
4 tbsp parmesan cheese; 
2 onions, diced
1 sprig celery; 
50 gm mushrooms, diced
3/4 cup butter; 1/2 cup flour
5 cups vegetable stock; 
2 tsp dry mustard
1 small bulb broccoli; 
150 ml beer

Method:
Sauté the diced vegetables in butter. Add mustard powder. Add the flour and cook. Add the vegetable stock and beer. Simmer for 20 minutes. Finish the soup with grated cheddar. Garnish with blanched broccoli flowerettes and parmesan cheese.

Ingredients:
1 whole Brie cheese
100 gm strawberry preserves
4 tsp balsamic vinegar
1/2 cup fresh sliced strawberries
2 tbsp sliced toasted almonds
8 cracker biscuits

Method:
Preheat oven 350º C. Bake Brie with the rind for 8 - 10 mts. till slightly soft. Heat strawberry preserve and balsamic in a sauce pan. Arrange Brie on a plate. Arrange sliced strawberries on the Brie. Drizzle with preserves and garnish with toasted almonds. Serve cracker biscuits as accompaniment.

The Italian Connection

Chef EMANUELE LATTANZI of The Oberoi can create magic with his fingers. Small wonder then that he has patrons eating out of his hands

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(Archives: January - March 2007)

(Rice with oyster, champagne and rocket salad)

Ingredients:
200 gm rice; 10 gm onion; 
40 gm butter
60 ml champagne ; 
16 oysters, 1 tomato
10 gm basil; 50 gm rocket
350 ml fish or vegetable stock
5 gm extra virgin olive oil; salt to taste

Method:
Toast the chopped onion in a pan with butter (about 10gm) and olive oil (3 gm). Add rice once the onion is golden brown. Stir till the rice gets golden brown and then add champagne. Add fish stock and salt after the champagne evaporates. Cook for 13 minutes. Keep adding the stock and stir. In another container put the oysters and marinate with basil slice, tomato and the remaining champagne. When the rice is cooked completely, rest it for one minute and add the above mixture of the oysters. Finish with rocket salad, remaining butter and extra virgin olive oil. Mix all. Buon Appetito!

(Rice with cherry tomato, mozzarella and basil flavour)

Ingredients:
200 gm rice; 10 gm onion ; 
40 gm butter; 40 ml white wine; 
20 ml extra virgin olive oil
200 gm cherry tomato; 
150 gm fresh mozzarella
30 gm parmesan cheese; 5 gm basil
250 ml vegetable stock; 
50 ml tomato sauce
salt and pepper to taste

Method:
Toast the chopped onion in a pan with butter (about 10 gm) and olive oil (3 gm). Once the onion is golden brown add rice. Stir till the rice gets golden brown and then add white wine. After the wine has evaporated, add cherry tomato and one leaf of basil. Add vegetable stock, along with salt. After about 6 minutes add tomato sauce. Cook for another 7 minutes and keep stirring. When the rice is cooked add butter, basil, extra virgin olive oil and mozzarella cheese in cubes and mix it all. Finish with shaved parmesan cheese.

The Busaba Man

Chef NIKHIL CHIB’s eatery is a gourmet’s paradise. His soul lives in his kitchen. And he is at his best at creative cooking

For full article: CLICK HERE 
(Archives: April - June 2007)

Ingredients:
Part 1
60 gm butter; 60 gm maida
500 gm milk; 4 egg yolks
160 gm goat’s cheese

Part II
8 - 10 egg whites; 2 egg yolks

Method:
Take the ramekin and cake with some butter and maida and put in fridge. Now add together butter and maida. Boil milk separately. Then mix altogether. Put 4 yolks and cheese. Cook slowly for 2-3 mins. After cooking add 2 yolks again. White of the eggs must be beaten till snowy texture. Add white of eggs to the mixture and mix very slowly. Very slowly otherwise it will not rise. Put in bowls and heat at a temperature of 180 C or 200 C in an oven.

Preparation of cheese sauce which accompanies the souffle:
100 gm cheese, 100 gm butter and 200 gm milk. Salt and pepper. Mix altogether and heat in pan.

Ingredients:
4 tiger prawns
5-6 stalks lemon grass only thick part, pounded firmly; 
rock salt to taste
fresh black pepper
3 green chillies sliced in the middle
3-4 cloves garlic chopped

Method:
Clean the tiger prawns leaving the shell on, then steam the prawns until half done, then separately in a wok toss all the ingredients together with a dash of oil. Serve in a bowl-like platter.

Happiness–
That’s Urbano!

A master of all cuisines, Chef REGO is best at Goan cooking and more specifically seafood. But marrying Continental and Goan flavours is also his specialty. Executive Chef of all Taj Hotels across Goa, Chef Urbano Rego is every bit that his name implies - Happiness

For full article: CLICK HERE 
(Archives: October - Decermber 2007)

(Red Snapper)

Ingredients:
350 gm Fillet fish
100 gm prawn mince
1/2 onion, chopped
1/2 tomatoes
1 tbsp coriander leaves
1 tsp green chilli paste
2 tbsp vinegar red masala
salt to taste
oil to sprinkle on top

Method:
Clean the fish (Red Snapper). Slit it on both sides of the middle bone. Wash well. Marinate the fillet with salt and toddy vinegar masala and roll it with prawn mince. (Prawn mince mixed with chopped onion, tomatoes, green chilli paste and chopped coriander leaves). Sprinkle little oil on fish and grill it under the salamander. Serve on large size platter with mould of spinach and lemon.

(Toddy vinegar red masala)

Ingredients:
3 red dry chillies; 3 cloves
cinnamon small piece; 2 green cardomon
5 Pepper corns 1/2 pinch cumin seeds
1/2 pc ginger; 3 pods of garlic; 1 tbsp vinegar

(Prawns in tender coconut cream sauce)

Ingredients:
I kg medium white prawns (cleaned and deveined)
2 cups tender coconut pieces
(thick malai)
2 onions (finely chopped)
1 one-inch piece ginger
(finely chopped)
5 flakes of garlic, finely chopped
2 green chillies; 2 tbsp rice flour
2 tbsp coconut cream; Juice of 1 lime
8 curry leaves; 2 tbsp olive oil; salt to taste

Method:
Wash prawns well and apply salt and lime juice. Roll the prawns in rice flour. Grind tender coconut pieces with green chillies into a fine paste. Squeeze the paste by hand over a strainer, to extract thick milk. Heat olive oil in a sauce pan with curry leaves, chopped onion, garlic, ginger and fry till it becomes soft. Fry marinated prawns in it and add the extract of tender coconut milk and allow to simmer till it’s done. Finally add coconut cream and salt to it. Adjust seasoning and serve with steamed rice.

A Chef With Heart

NOBUYUKI MATSUHISA is acknowledged as not only one of the 10 greatest chefs of the world, but also the most successful restaurateur. He became famous when Robert de Niro, Sylvester Stallone, and Sharon Stone were seen dining at his restaurant on the same evening. Everybody knows him simply as ‘Nobu’

For full article: CLICK HERE 
(Archives: January - March 2002)