In keeping with Masterchef’s international format, Star Plus that will run Masterchef India from October 16, will launch a cookery book with signature recipes by the contestants and host, Akshay Kumar. The date has yet to be locked. The book is expected to arrive towards the end of December, when the show is in its last leg.
The channel is in talks with various publications for mass reproduction of the book, the first copy of which was gifted to actor Aishwarya Rai Bachchan last Thursday. She was on the sets to shoot a special episode to promote Action Replayy.
Anupam Vasudev, executive vice-president, marketing and communication, Star Plus, confirms the news: “The finer details are still being worked on. The idea is to take the show beyond TV, into people’s kitchens.”
Masterchef Australia, across three seasons and two special seasons, one for kids called Junior Masterchef Australia and Celebrity Masterchef Australia, has had three successful publications. They are Official MasterChef Cookbook Volume 1, Our Family Table and Masterchef Magazine.
The Official MasterChef Cookbook Volume 1, published by Random House Australia in December 2009, has recipes from the top 20 contestants, and ace chefs like Martin Boetz, Donovan Cooke, Pete Evans, Manu Feildel, Guy Grossi, among others. Also, some of the most controversial recipes of the season, behind-the-scenes stories, and culinary tips and tricks have been included.
Our Family Table was first season’s winner Julie Goodwin own cookbook, published as a prize for her, in April 2010. MasterChef Magazine, a monthly spin-off publication adopting the series’ brand, went on sale in May 2010. It exceeded its initial sales target, selling 90,000 copies in three days. It has been published by News Magazines, a subsidiary of News Limited.
Encouraged by the successful feat executed Down Under, Star Plus has come up with this marketing innovation. Vasudev says, “A book like this has never been attempted in Indian TV before. We’re keeping our fingers crossed.”
50 g cabbage, 50 g carrots, 3 mushrooms, 1 spring onion with greens, A few sprigs coriander leaves, salt to taste, white pepper powder, 1 1/2 tsp Oyster saucet, 1 tsp dark soya sauce, 1 ginger, 4 cloves garlic, 1 1/2 tsp sesame oil
1 cup refined flour, salt to taste, water
For Pad Thai Noodles
2 Asparagus, 2 baby corns, 1/2 red capsicum, 1/3 cup bean sprouts, 1 spring onion, 50 g cabbage, 50 g pakchoy, 1 packet flat Thai noodles, salt, sugar, 2 tsp peanuts, 1 tsp red chilli paste, a pinch turmeric powder.
For Stir Fried Veggies
1 tsp oil, 1 tsp garlic chopped, 50 g bean sprouts, 1/2 packchoy, 1/2 red pepper, 2 babycorns, 5 to 6 basil leaves, salt, 1/2 tsp soya sauce.
To Be Heated Into A Sauce
1 tsp butter, 1/2 tsp sesame oil, 1 tsp hite sesame seeds, 3 red bird eye chillies, 1 lemon juiced, dash of soya sauce
Finely chop all the ingredients. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil.
Combine all ingredients in a bowl and make semi stiff dough. Keep covered under cling wrap. Remove and knead again. Divide into six equal portions. Shape into a mini puri. Place a portion of the stuffing in the puri and shape it like a momo. Steam in bamboo baskets for 10 minutes. Cool. Heat remaining oil in a wok, toss the momos for glaze and keep aside.
For pad Thai noodles
Cut the vegetables in discs/ triangles. Keep aside. Boil water. Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside. Heat oil in a wok, add vegetables, and the remaining ingredients. Toss well on a high flame. Add the cooked noodles, season well, toss well and keep aside.
For stir fried veggies
Chop vegetables in discs and keep aside. Heat oil in a wok, add the rest of the ingredients and toss well on high flame. Keep aside.
To be heated into a sauce
For the base: slices of yellow and green zucchini
Plating: Heat the sizzler plate and place the slices of zucchini. Spread stir fried veggies on top. Place a mound of pad Thai noodles in the centre and place the momos on the sides. Drizzle with the sauce for the sizzle effect. Alternatively place the momos on skewer sticks and place at an angle on the noodles.