FoodFood Presents Sanjeev Kapoor’s 100 Hand-Picked Recipes’ is the title of the book that will soon be launched as part of the promotional campaign for the celebrity chef’s 24X7 food channel that goes on air tomorrow. The book comprises Kapoor’s hundred best recipes from his career, both vegetarian and non-vegetarian.
Kapoor says that although he hasn’t put a date to the launch yet, he’s excited that his channel is flagging off tomorrow. “I’ve made these dishes a few times on my cookery show on Zee TV that’s been on air for 18 years now. I’m not giving too much away but some dishes have been included because they were huge on public demand,” he beams.
The chef will also be launching another cookbook comprising recipes from his mother and mother-in-law’s rasoi. “They’re among the finest cooks that I know. I grew up savouring food from my mother’s kitchen. And then, after my wedding, I’ve eaten a lot of delicacies cooked by my mother-in-law. I thought it would be a good idea to bring their recipes out in the form of a book,” says Kapoor. “The family on my wife’s side is full of great cooks. Her maasi (aunt) is fantastic with food. I can feel the love with which she prepares the dishes for my wife and me the minute I put a morsel in my mouth.”
Small brinjals, 250 grams
Onion, quartered, 2 medium
Coriander seeds, 1 1/2 teaspoon
Sesame seeds (til) 1 1/2 tablespoons
Peanuts 2 tablespoons n Cumin seeds 1/2 teaspoon n Poppy seeds (khuskhus/posto) 3/4 teaspoon
Dry coconut (khopra), grated 1 tablespoon
Fenugreek seeds (methi dana) a pinch n Ginger, roughly chopped 1 inch piece n Garlic, roughly chopped 6-8
Salt to taste
Turmeric powder a pinch
Red chilli powder 1/2 a teaspoon
Grated sugar 1/2 teaspoon
Tamarind pulp 2 tablespoons
Olive oil 1/2 cup n Curry leaves 1 sprig
Wash the brinjal and make slits along the length taking care that the brinjal is held together at the stem. Dry roast onions on a ‘tawa’ till they turn lightly brown and soft.
Dry roast coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they begin to change colour and give out a nice aroma.
Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste.
Add tamarind pulp and mix well. n Stuff this masala into the slit brinjals and reserve the remaining. Heat olive oil in a kadai (wok), add curry leaves and sauté for a minute.
Add the stuffed brinjals and sauté for about ten minutes.
Add the reserved masala and mix gently.
Add two cups of water, cover and cook over low heat till the brinjals are fully cooked and oil comes to the surface. Serve hot.
Baby Corn Satay
Babycorns, blanched 12
Oil 2 tablespoons n Onion, quartered, layers separated 1 medium
Cucumber, 1 inch cubes 1 medium
Salt to taste
Soy sauce 1 tablespoon
Lemon juice 1 teaspoon
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon n Brown sugar 1 teaspoon
Honey 1/2 teaspoon
For Peanut Sauce
Peanut paste 6 tablespoons
Oil 1 tablespoon n Onion, chopped 1 small n Ginger, chopped 1/2 inch piece
Garlic, chopped 4 cloves
Soy sauce 1/2 tablespoon
Coconut milk 4 tablespoons
Lemon juice 1 tablespoon
Salt to taste n Honey 1 tablespoon n Fresh red chilli, seeded and chopped, 1
Take the babycorn in a bowl. Add salt, soy sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix. Set aside to marinate for fifteen minutes. Heat oil in a griddle plate.
Thread the marinated babycorns onto satay sticks and place on the griddle plate. Pour some of the excess marinade over the babycorns and cook. For the peanut sauce heat oil in a pan, add the onion and sauté.
Turn the satay stick on the griddle to cook the other side. Add ginger and garlic to the onion in the pan and continue to sauté. Add soy sauce, peanut butter and four tablespoons of water.
Mix and add coconut milk, lemon juice, salt and honey. Add fresh red chilli and mix. Take the peanut sauce off the heat. n Thread the onion and cucumber pieces onto toothpicks. Serve the satay with the sauce and the vegetables immediately.
Paneer Ke Tinke
Cottage cheese (paneer), 1 inch pieces 300 grams n Red capsicums, seeded, 1 inch pieces 2 medium n Green capsicums, seeded, 1 inch pieces 2 medium n Onions, 1 inch pieces 2 medium n Satay sticks 12
Oil 1 teaspoon + to shallow fry
Gram flour (besan) 4 tablespoons
Hung yogurt 2 tablespoons
Roasted cumin powder 1/2 teaspoon
Black peppercorns, crushed 3-4
Dry fenugreek leaves (kasuri methi), crushed 1/2 teaspoon
Turmeric powder 1/2 teaspoon n Garam masala powder 1/2 teaspoon n Lemon juice 5 teaspoons
Salt to taste n Saffron (kesar), optional
Mint chutney to serve
Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant. Transfer it into a bowl. n Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. n Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks. n Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks. Heat a shallow pan, drizzle some oil and place the satay sticks on it. n Cook turning the satay sticks so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.
Gajar Aur Khajur Ka Halwa
Carrots, grated 10 medium
Dates, seeded and chopped 3/4 cup n Sugar 1/2 cup
Skimmed milk 2 cups
Cashewnuts, roughly chopped 8-10 n Green cardamom powder 1/2 teaspoon n Ghee 2 tablespoons
Heat a kadai. Add grated carrots and sugar and cook for about five minutes. Add milk and continue to cook. n Add dates, cashewnuts, green cardamom powder and mix.
Cook for ten to fifteen minutes.
When dry and cooked, add ghee, serve.
Strawberry Panna Cotta
Milk 1 cup n Sugar 1/4 cup
Gelatin 1 tablespoon n Strawberry crush 1/2 cup n Cream 2 cups
Boil milk with sugar in a deep pan. Cool it down to room temperature. Soften gelatine in four tablespoons of hot water and stir it into the milk.
Add the strawberry crush and cream and mix well.
Pour into eight ramekins (small individual bowls) or moulds and place in a refrigerator to set.