Vithal Kamat weaves a spell of magic while making his Udipi specialities.
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Vithal kamat cooks for The UpperCrust Show
Molaga Podi
Ingredients:
Red chilli - 250 gm
Chana dal - 500 gm
Urad dal - 400 gm
White til - 150 gm
Raw rice - 250 gm
Hing - 25 gm, Salt to taste
Procedure:
Roast all the ingredients separately till golden brown except salt. Grind coarse to powder form with salt. Keep in an air-tight container
Jafferbhai Mansuri cooks his Delhi Darbar Mutton Biryani before a packed Courtyard of guests.
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Jafferbhai Mansuri cooks for The UpperCrust Show
BREAD HALWA
Ingredients :
1 loaf of bread - 700 gms
Milk - 400 ml
Mawa - 200 gms
Cardamom - 4 to 5 pods
Nutmeg - 1 to 2 pinches
Kewda water - 1 tsp
Sugar - 250 to 300 gms
Saffron
Ghee for frying the bread
Pista, badam, chironji for garnishing
Procedure:
Heat the ghee and fry the bread golden brown. Keep aside. Make a sugar syrup and pour it on the bread and cook it on a medium flame. In a vessel take milk and mawa, mix it and boil it to a pouring paste. Cover the bread with milk, this paste and garnish with pista, badam and chironji.
MUTTON BIRYANI
Ingredients :
For mutton marination:
Mutton - 2 kgs
Cinnamon - 4 sticks
Cloves - 7 to 8
Cardamom - 10 to 8 pods
Shajeera (caraway seeds) - 1 tsp
White jeera - 1/2 tsp
Saffron (kesar) - 6 to 7 strands
Nutmeg - 1/4 tsp
Mace - 1/4 tsp
Ginger-garlic paste - 2 tbsps
Curd - 400 gms
Lemon - 1 medium-sized
Haldi - 1 tsp
Red chilli powder - 1 tsp
Potatoes - 1/2 kg
Brown onions - 250 gms
A pinch of garam masala
Ghee - 1/2 kg
Salt to taste
Rice for Biryani - 1 kg
Procedure:
Mix the ingredients and set aside for 20 minutes. Put the marination into a big vessel. Pour 125 gms ghee on top and sprinkle with the brown onions. Put 1/4 of the parboiled rice on top of the marination and rest of the cooked rice on top of the parboiled rice. Mix the saffron in water and sprinkle on the rice for colour and flavour. Pour the remaining ghee evenly on top of the rice. Seal a lid on top of the vessel with kneaded flour and put it on a high flame till the steam starts coming out. Then put the vessel on a tava for one hour on a low flame.
Swati Piramal lends a hand to Arunika and Devina Shah in their workshop on Cordon Bleu pastry-making.
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Arunika and Devina Shah cook for The UpperCrust Show
PEACH KIWI AND STRAWBERRY GATEAU
Ingredients:
Eggs - 8
Sugar - 8 oz
Maida - 8 oz
Cream - 500 ml
Strawberry - 2 box
Peach - 1 tin
Kiwi - 2/3 pcs
Strawberry pulp - 1 box
Procedure:
Beat the eggs and sugar together till light and fluffy. Fold in the maida lightly and bake in a round mould for 25 minutes at 180 degree temperature. When baked cut it into 2 halves. Apply the pulp to the first half and then spread some beaten cream over the pulp. Put the second half over the layer which is covered with the pulp and the cream. Pour the rest of the remaining cream over the cake and even it well with a knife. Decorate with strawberries, kiwi and peaches.
Celebrity Chef Sanjeev Kapoor ran through a quick-fire course in cooking and then interacted with a packed audience.
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Sanjeev Kapoor cooks for The UpperCrust Show
FISH PAUPIETTES IN COCONUT CREAM SAUCE
Ingredients:
Fish fillets, preferably salmon
(from medium-sized fish)
1 tsp lemon juice
Salt, to taste
1 tsp white pepper powder
Prawns pieces, Asparagus tips
1 tsp Oil + to deep fry
1/2 tsp mustard seeds
1 sprig curry leaves
2 medium-sized onions, chopped
2 tbsps ginger-garlic paste
3-4 fresh red chillies, sliced
1/2 turmeric powder
2 tbsps yogurt
2 tsps gram flour (besan)
1-1/2 cups coconut milk
Garnish
Spinach leaves,
1 medium sized bundle
1 tsp Sesame seeds
Procedure:
Clean, wash and trim fish fillets. Apply lemon juice, salt and white pepper powder and set aside. Trim and blanch asparagus tips. Wash, pat dry and thinly shred spinach leaves. Deep fry in hot oil till crisp. Keep aside for garnishing.
Clean, wash and roughly chop prawns and divide into 12 equal portions. Place one portion and blanched asparagus tips on each of the fillets and roll. Roll in silver foil pieces and set aside.
Blanch them in boiling water for a couple of minutes. Remove the foil and check that all the fillets are set and do not open up.
Mix besan, yogurt and half-a-cup of water together so that there are no lumps. Keep it aside.
Heat oil in a kadai, add mustard seeds. When the mustard seeds crackle, add curry leaves and saute for a few seconds. Add chopped onions and cook until soft and translucent.
Add ginger-garlic paste; sliced red chillies and turmeric powder. Cook on high heat for
half-a-minute. Stir in yogurt and besan mixture. Cook on high heat for a minute.
Add coconut milk and salt and cook covered on low heat for about ten minutes.
Gently slide in the fish paupiettes to the gravy and simmer further for three to four minutes.
Serve hot garnished with crisp spinach leaves topped with roasted sesame seeds.
Dum Pukth Master Chef Imtiaz Qureshi unveils the biryani he made at The UpperCrust Show to let Farzana Contractor, Asha Bhosle, Jafferbhai Mansuri and hundreds of guests get the aroma of his cooking.
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Chef Imtiaz Qureshi cooks for The UpperCrust Show
KEBAB-E GOSHT NALLI BIRYANI
Ingredients:
500 gm lamb shanks, 200 gm ghee
1 onion, thinly sliced (browned)
2 tbsps ginger-garlic paste
Cloves, a few
Cardamom, a few
Cinnamon, 1 piece
Salt, to taste
100 gm yogurt, 1 tsp yellow chilli powder
1 tsp red chilli powder
100 gm mutton mince
1 tsp raw papaya paste
4 pieces silver leaves
250 gm basmati rice, washed and soaked
Mint leaves, a few 1-2 pieces green chillies, slit
0.5 gm saffron
1-inch piece ginger, julienned
Procedure:
Clean and wash meat, keep aside. Marinate the meat with a little papaya, ginger-garlic paste, red and yellow chilli powder, salt, browned onions and whisked curd. Mix the koftas with the mutton mince and the above-mentioned ingredients.
Form this mixture into balls, roll them into silver leaf and keep aside.
In another handi, bring water to the boil along with some whole garam masala, and add the soaked rice which is cooked until 3/4th done.
Place the rice over the marinated meat along with the koftas, mint leaves, saffron and green chillies and smear with a little melted ghee.
Place a lid on the handi and seal with some dough and allow cooking on dum for a few minutes or until the meat and rice is cooked to perfection.
LUCKNAVI DUM KI CHAAP
Ingredients:
8 lamb chops
1 tbsp raw papaya paste
1 tbsp ginger-garlic paste
1/2 tsp garam masala
1/2 tsp cardamom mace powder
1/2 tsp red chilli powder
2 tbsp roasted almond paste
2 tbsp poppy seed paste
2 tbsp fried onion paste
2 tbsp brown garlic paste
Salt, to taste
1 cup melted ghee, 1 tbsp saffron water
20 gm fresh pomegranate
Procedure:
Combine the papaya paste, ginger-garlic paste, garam masala, cardamom mace powder, red chilli powder, almond paste, poppy seed paste, fried onion paste, brown garlic paste and salt.
Mix this paste well and marinate the lamb chops well.
Allow the lamb to marinate for 2 hours.
Executive Chef Gev Desai cooks Korean barbecue.
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Chef Gev Desai cooks for The UpperCrust Show
BULGOGI (TENDERLOIN & PRAWN)
Ingredients:
Tenderloin - 4 pieces, 60 gm each
Marination:
50 gm red chilli paste, 1 tsp chopped garlic
1 tsp sesame oil, 1/2 apple crush
1 tsp soy sauce
Salt to taste
To garnish, fresh red chili
Procedure:
Each tenderloin piece is to be lightly beaten to a long rectangle shape. Marinate with the rest
of the ingredients and grill. Serve with the Korean accompaniments.
Ingredients:
8 pieces prawn with tail, 30 gm each
Marination:
2 tsp chopped garlic
Salt to taste
Pepper powder, a pinch
2 tsp Vodka, 1 lemon juice
Spring onion, to garnish
Procedure:
Devein and clean prawn. Beat lightly with a meat hammer. Marinate with the rest of the ingredients and grill. Serve with the Korean accompaniments.
CABBAGE KIMCHI
Ingredients:
1 kg Chinese cabbage
Marination:
100 gm red chilli paste, 250 gm chopped garlic
750 gm chopped leeks
2 apples, chopped, 2 pears, chopped
Salt, to taste
100 gm white radish, chopped
200 gm spring onions, chopped
100 gm sugar
Procedure:
Cut the cabbage into quarters and put in brine solution for 8 hours. Wash and mix with the rest of the ingredients and seal in an air tight container for 24 hours. Serve as accompaniment with the grilled meats.
RADISH KIMCHI
Ingredients:
1 kg white radish (1/2-inch diced)
Marination
100 gm red chilli paste
250 gm garlic, chopped
750 gm leeks, chopped
2 apples, chopped
2 pears, chopped
Salt, to taste
100 gm onions, chopped
200 gm spring onions, chopped
100 gm sugar
Procedure:
Put the diced radish in brine for 8 hours.
Wash and mix with the rest of the ingredients and seal in an air-tight container for 24 hours.
Serve as accompaniment with the grilled meats.
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