recipe

SPECTACULAR FEAST

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Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta
Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta

Here’s a feast to beat all feasts. It pampers all my senses…there is light, sound, dance, music and ofcourse food. As though all this were not enough there is also the worlds tallest building and the worlds biggest choreographed fountain to keep me company. If the accompanying photograph had a video and sound track, heres what you’d see and hear… glittering and shimmering fountains leaping and swirling and twirling into the evening sky as different colored lights bathe and sway with them. These fountains dance to music and Whitney Houston’s husky ”I’ll always love you” echoes sensuously as the fountains sway to it’s melody. And as though blessing it all and taking the ringside seat like a benevolent all-caring Pasha is the worlds tallest building, The Burj Khalifa which shimmers glamorously. And right here while feasting on this spectacle I am feasting on the freshest of fare created by the brilliant Executive chef Alain Gobeil . All this is the glamorous Zeta Restaurant where the heart of Dubai seems to throb  in all it’s  glory. In many different ways.

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A BANQUET FOR THE SENSES

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Palace Hotel.

What you are holding in your hands is an open invitation to join me at a uniquely spectacular banquet. If you take a look at the accompanying photographs Ive shot, you may begin to get an idea of whats in store. Ofcourse, its just a whiff, a tiny flavor. It begins with the amazing breakfast safari in the magnificent desert and a platter of Bedouin breakfast. It ends with an elegant, authentic Thai meal in a Palace, with the worlds tallest singing and dancing fountains regaling us. In between I not only dine in world class restaurants. Meet world-renowned chefs (our very own Sanjeev Kapoor is here too) but also taste the food of a myriad restaurants in the “Beach canteen”, watch cooking classes, eat at the “Ripe market” in the park. The Dubai food festival not only serves up a flavor of the world but also the homegrown authentic, exoti Emirati ones. And I relish each one!

BREAKFAST IN THE DESERT

Its exhilerating to speed over rolling sanddunes. Nothing can match the vivid blue skies and cool desert  Februrary sunshine as we head towards the Bedouin camp. Here not only do I bask in the sun as I sip on the Arabic coffee (heady with cardamom and saffron,) but also chat with the chief of the Bedouins (looking majestic in his crisp white headgear). A bumpy roller coaster ride on a camel and my appetite is kickstarted. The wholesome Bedouin breakfast (please see photo) of wheat noodles (balaleet) with a whisper of sweetness, the airy light pancakes and “rotis” with zattaar nourish and energise. I couldve stayed on for hours but it’s time to drive on and watch wild animals in the conservation camp

PALACE OF PLEASURE

From the wilds of the desert to a luxuriously pampered dinner in the shimmering majestic, Arabian-inspired Palce hotel in Old Town, right near Dubai Mall. This Palace hotel sprawls langourously around the  placid lake. And it is in this lake that twinkling, dancing, singing fountains leap and piroutte in the sky. They provide an amazing backdrop to our dinner at Thiptara, the authentic Thai restaurant. It is here that Chef Chaiwat conjures  sweet, spicy magic.   In between tripping out on Thai dimsum, succulent Chicken satay and fragrant velvetty curries we converse with renowned chef Yousuf Khumayes from Saudi Arabia. He is here for the food festival and has not only been inaugurating but also sharing his views on healthy cooking at many a Food festival event. Explaining the exciting details of the Food festival (which is on till end of February) the dynamic director, Debora Greenwood elaborates on how this is a treat for foodies,

Through it all, I not only fall in love with this charming, Arabesque hotel which the dapper Fabrice Dufry helms but also nibble on the masterful Thai fare from which lemongrass, galanagal,

Makrut and other Thai herbs leap and delight. Much like the fountains around us.

MIDDLE EASTERN FUSION 

It’s a delight to meet the young, and down to earth,  renowned chef Yousef Khumayes who has been cooking since the age of four. Since then he’s certainly left a track of awards and accomplishments in his wake as an adult! Originally from Jeddah, (his mother is Irish) Chef Khumayes also has international exposure (having honed his skills in leading hotels and restaurants around the world) he has evolved a wide variety of culinary styles and techniques that he often blends in what he dubs ’Middle-Eastern Fusion’, something that is evident in his delicious, exciting, and surprising dishes. He continues to blaze trails in‘Top Chef’ creating  winning dishes and winning hearts too.

He shares with us one of his favorite yummy recipes

 

 

Scallops and quinoa salad:-

 

INGREDIENTS

8 ounces dry sea scallops/

4 teaspoons light soy sauce/4 tablespoons canola oil/

1 1/2 cups quinoa, rinsed

2 teaspoons finely chopped garlic / 3 cups water /1 teaspoon salt /1 cup sliced snow peas.  /1/3 cup rice vinegar/ 1 teaspoon toasted sesame oil /1 cup sliced scallions / 1/3cup finely diced red peppers / 1/2 A red chilli finely chopped  /1/4 cup finely chopped fresh coriander

 

PREPARATION

Toss scallops with 2 teaspoons light soy sauce in a medium bowl. Set aside.

Place a large, pan on medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, 7 minutes. Add garlic and cook, stirring, for 2 minutes. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 18 minutes. Remove from the heat and leave to the side, covered, for 8 minutes. Stir in snow peas, cover and leave for 7 minutes more.

Meanwhile, mix 3 tablespoons canola oil, with 2 teaspoon light soy sauce, vinegar and sesame oil. Add the quinoa and snow peas, scallions and bell pepper, mix to combine.

Remove the scallops from the marinade and dry. Heat a big pan on high till it’s really hot. Add the rest of the canola oil and cook the scallops, turning once, until golden brown, about 3minutes each side. Toss the scallops into the quinoa salad. Serve with coriander and a squeeze of fresh lime juice and enjoy.

OF FOOD, FILMS AND FRESHNESS

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Here reality is more exciting than fantasy. Here food, films and freshness are sparkling with high-voltage glamour. Whoa! What action there is in these immaculate kitchens of this iconic hotel which has distilled decades of Hollywood glamour! It is not only a legendary landmark but also officially on the  National Register of Historic Places of the United States. Here, the brilliant French chef Thomas Bellec conjures magic and today I have invited our very own Los Angeles based Indian cookbook author Neelam Batra. Interestingly Neelam has cooked before in the very same kitchens for Vijay Amritraj’s Foundation dinner.

CALIFORNIA INDIAN

What happens when a gifted  Indian cookbook author and a brilliant French chef cook in California?  They not only delight in the freshness of the vegetables and produce here, go shopping to Farmers markets themselves but also on request share their fabulous recipes, bursting with freshness and goodness. Having won several awards for her three cookbooks and taught cooking in Los Angeles (which she still does), Neelam Batra has been wowing Californians with her special brand of Neelams californiacuisine and raising the bar.  Happily, Neelam has also been a judge on the prestigious James Beard awards and continues to reign supreme. Having honed his skills around the world under the greatest chefs, Chef Bellec from Brittany in France is how himself on the global gourmet scene. He creates gems of wizardry for the recently introduced high tea which we feast on together with   travel and style writer founder of @stylegroove  pretty woman Carrie Mitchell.  Chef Bellec’s little jewels of savory and sweet delight dazzle as he continues to reinvent and wow.

HOLLYWOOD TO BOLLYWOOD

All this action is taking place in the historic Beverly Wilshire which has not only played host to many a high profile event but

celebrities such as Elvis Presley, Warren Beatty and Steve McQueen have all lived in the Hotel. And then ofcourse the  Hotel shot into global fame when 25 years ago it was the the movie Pretty Woman starring Julia Roberts and Richard Gere was shot here. And so the pretty woman turns twenty five. And located on the glamour and fashion drenched Rodeo drive this Pretty woman continues to charm.   Several other movies likeClueless, Sex and the City: The Movie and Valentine’s Day   have also been shot here. I have dined here with Anil kapoor, Priyanka Chopra, Gulshan Grover and many others in the Beverly Wilshire. Both Hollywood and Bollywood lives and dines here.

RECIPES FOR FRESHNESS AND GOODNESS

  • Both Chef Bellec and Neelam agree that  freshness of ingredients is the most important  key to a great dish. Author of three award winning cookbooks   1,000
    Indian Recipes ( the most-sold Indian cookbook in the US,) she shares with us her favorite, easy to make versatile recipe using tomatoes. And Chef Bellec generously shares his unique recipe for tomato soup.

 

  NEELAM’S OVEN-DRIED TOMATOES

  • 30 to 40 medium to large cherry tomatoes
  • 1 to 2 teaspoons olive oil
  • ½ teaspoon garlic or kosher salt
  • Cut each cherry tomato into half from the stem to tip. Put in a mixing bowl and toss with the olive oil and salt. Line a tray with aluminum foil and place  each tomato half,  cut-side up and bake in an oven at 400ºF for about 15 minutes. Then reduce the heat to 200ºF and let the tomatoes sit in the oven until they look shriveled and dried, 1½ to 2 hours.
  • Remove from oven and set aside.

     SERVING SUGGESTIONS

  • Allow everything to cool and then refrigerate until ready to serve.
  • Serve them on the side with grilled fare or over your favorite crackers, or present them with cheddar cheese on warm toasts, make sandwiches or lightly scatter them atop a simle cumin rice pullao!

THOMAS’ TOMATOES
1/4 cup extra virgin olive oil
1 lb plum-Roma tomatoes
14 oz chicken stock or vegetable stock
2 large fennel bulb chopped coarse (if you don’t have fennel, use saunf)
1 large sweet onion chopped coarse
2 garlic cloves minced
2 spring fresh thyme
1 spring fresh rosemary
2 fresh leave laurel
Salt and pepper to taste

Sweet onion and garlic with no color in olive oil. And fennel and tomato cook of for 5 minutes. Add stock and herbs,cook at slow heat for 30 minutes, blend in food processor strain and seasoning to taste. Enjoy!

PICNIC IN PARADISE

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I write from Paradise. There’s no other word that describes the feeling of being amid lush green nature in the heart of  throbbing, cacophonic Manhattan. And even more tempting in the “Big apple” is the gourmet picnic fare that seduces with it’s masterful flavors and tastes. Each dish unerringly made by the brilliant and exceptionally gifted chef Ashfer Biju.

WHY PICNIC?

I love picnics and ever since my childhood have gone on one at the drop of a hat. But this is my most spectacular and memorable picnic ever. Interestingly, picnics have been a part of history and art and literature too. Did you know that  in 2000, a 600-mile-long picnic took place from coast to coast in France? This was to celebrate the first Bastille Day of the new Millennium. Even here, in the United States, the 4 July celebrate American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday. The energy and abundance of nature infuses itself into the food and whoa! What amazing chemistry takes place. And when there is a maestro orchestrating the goodies in the picnic basket then even more magic happens.

BIJUS BEJEWELLED BREAKFAST

Kudos to Ashfer Biju, this young Indian chef who has captivated the highly sophisticated tastebuds of New Yorkers. Ofcourse, he has gourmet genes: his father had a highly popular  restaurant in Hyderabad still runs a super restaurant in Malaysia and chef Biju started cooking in his teens.

Not only did this young Executive chef  start off by wining the National Level Young Chef’s Competition, in Mauritius but has continued to be showered by accolades and awards. Nationally and internationally. Having worked in many a Leading Hotel of the world he now heads up the iconic Pierre hotel. Here elegant history and glamor tango with modern high-tech luxury. Not only has it played host to royalty and state heads but many a Hollywood star like Elizabeth Taylor have made it their home for several years. It is here in their cutting edge TwoE that  he has introduced many an amazing flavor palatte. Two e goes classic, Classic reinterpreted and many such spectacular dishes blitz the tastebuds here. And chef Michael Mignano’s dessert menu also dazzles, with it’s sorbet samplers and more. Interestingly, Pierre  also offers Mediterranean vegetable-based dishes, Indian vegetarian, vegan Halal, gluten-free and Kosher meals too.

Through the various menus this brilliant young chef’s passion for traveling and exploring different ethnic cultures, cuisines and people shines through.

His interest in Ayurveda and Medicinal Cooking keeps him evolving amazing recipes too.

 

Chef Biju has an impressive roster of international work, from Kreo-Asian Food Promotion at Hotel Palace, Luzern to

training at “Claridges Hotel”

“Mosimann’s Club” London.

 

FRENCH CONNECTIONS

 

Chef Biju’s  culinary training is rooted in the French and Basque regions. Interestingly, The Pierre has a huge and impressive culinary history. It opened in 1930 serving food in the classic French style, initiated by celebrated Master Chef Escoffier who developed the original menus. That tradition continues. And Chef Biju brings to the table amazing and dazzling flavors and textures. Our picninc basket too overflows with tasty magic…I request for the recipe of the superb buttermilk pancakes and end with the wish “Ma your life be a picnic always”.


 

Silver Dollar Buttermilk Pancakes

Makes 25 tiny pancakes (the size of silver dollars)

2 cups                    refined flour                  sifted

2 tsp               baking powder

1 tsp               baking soda

½ tsp                     salt

2 cups                    buttermilk

2 ea                large eggs               yolks & whites separated

2 tbl sp                  powdered sugar

2 tsp               melted butter

 

¼ tsp                     icing sugar                     for garnish

10 ea                      strawberries                   for garnish

1 cup                     maple syrup                   as accompaniment

1 cup                     chocolate chips                     optional

1 cup                     blue berries                   optional

 

Method of preparation:

 

  • Pre-heat a griddle or a non stick pan to medium high heat, lightly smear with oil (or use pan spray) and wipe off completely. There should not be any residual oil on the pan, but for a light coating

 

  • Combine flour, baking powder, soda and salt in a mixing bowl
  • Mix egg yolks and buttermilk together in a separate bowl
  • Prepare a soft meringue by beating egg whites and adding sugar gradually
  • Combine all three mixtures in a large mixing bowl ensuring the mixture is homogeneous using a spatula or a paddle, Do not over mix
  • Add melted butter to the batter

 

  • Pour the batter on to pre-heated griddle (approximately a table spoon full for each pancake)
  • To prepare chocolate chip or blueberry pancake, gently place some toppings on to wet pancake top at this stage
  • Once the pancake starts to bubble on top, turn and cook the other side for about a minute
  • Remove the pancakes from the pan, dust with icing sugar, Serve hot with maple syrup and strawberries

 

THE BEER OF BAROSSA

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LEGENDARY MAGGIE BEER
LEGENDARY MAGGIE BEER

I’m on a high and that’s not only because I’m in wine country. It is a treat to beat all treats. To not only meet the legendary cook, author, farmer, entrepreneur, restaurateur Maggie Beer but also to watch her cook, to taste her superb cooking and to take back her recipes. The amazing 70 year young exudes sunshine and youth. After a fabulous “picnic basket” meal by the lake in her café I go on a wine tasting tour in a sleek Daimler guided by John Baldwin and taste not only a 100 year old wine but also that from the year of my birth. Get a taste of Australia in Orana and watch the sun set in the Magill Estate as the young chef couple conjure up a memorable wine-paired meal.Should you want Maggie’s recipes or more info please mail rashmiudaysingh2015@gmail.com, instagram, twitter @rashmiudaysingh

 

CROWNING MASTERPIECE

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It doesn’t get any better than this. I’m getting a taste of the most sublime “lemon tart” which is made to the same recipe for the past many centuries and I am doing so on the worlds beautiful city’s most beautiful terrace. And it is acknowledged to be so even by the perfectionist Parisians. It has a 360 degree panoramic  view of Paris and it has the city’s landmarks within kissing distance of each other. Please take a look at the photograph and you’ll see the terrace we are on, you’ll see the Eiffel tower right there, what you cannot see in this photograph is the other landmark of Paris, The Arc de Triomph (which is also within kissing distance.) This picturesque terrace is not only located between historic landmarks but also crowns one of the city’s most loved iconic landmarks, Hotel Raphael. Did I begin this paragraph by saying “it doesn’t get any better than this”? It does. Because with me is the fourth generation owner of the Raphael, the charming, well-travelled, dynamic Veronique Valcke

Baverez. Her family Baverez, since 1898 has been dotting the city of Paris with historic landmarks, Regina, Majestic and ofcourse Raphael.I not only get a first hand account of the history of Paris and Raphael but also the recipe of the most sublime”Lemon tart” .  Every last detail (from the cuisine to the plants on this terrace) is overseen by  Veronique and her mother. “My mother loves roses” points out Veronique as we inhale their fragrance and are surrounded by more than 100 kinds of flowers,. lavender, Japanese apple trees, Box trees. We sit under a snow white linen umbrella, the terrace has a refined floral atmosphere in a Belle Epoque style and right next to us is the giant marble chess board, a tribute to the founder Leonard Tauber, also the cofounder of the chess club of France.

Chennai times
French elegance at it’s best, Veronique Valcke with her culinary team

 

SUPERSTARS SPARKLE

Movie buffs will instantly recognize the Raphael, because not only have many a super hit film (Love in Paris, Place Vendome been filmed here but many a film star has stayed here.) And this includes legends like Marlon Brando, Ava Gardner, Kylie Minogue.Statesmen, political leaders, academics, film directors, actors, writers have favoured The Raphael over all other hotels.

It’s not just the movie world, even the art world has been dazzled by the collection of original masterpieces here. These are normally housed in museums but find place of pride in The Rapahel. From masterpieces by Turner to those by Classical artists…Raphael is a mini-museum.  It even has origianl louis xv and xvi pieces of furniture, sofas, table et al.  The young patisseur Nina metayer bakes to the time tested recipes of centuries, Thomas Chagray cooks to classical ones too. Overseeing it all, is the vivacious Veronique who ensures that every last detail is a masterpiece. Like the Lemon Tart (whose recipe follows).

P.S. Interestingly,  the plot to eliminate a dictator was hatched in The Raphael and the conspirators were known as Raphaelites. I didn’t take part in any such conspiracy, but Ive succumbed to the Raphael magic and am also happy to be known as a Raphaelite.

 

Lemontart

 

Sweetdough

  • butter               300g
  • icingsugar        190g
  • almondpowder        60g
  • salt           1g
  • eggs         113g
  • Vanillapowder 2g
  • Flour                500g

In the butter, icingsugar, almond powder, salt, vanilla powder and flour.incorporate the eggs. obtain a homogeneous dough, keep in the fridge. Roll out the dough to 3 mm thick and place in the tart moulds about 1.5cm high on 7.5 cm diameter each. Bake  at 170°C

 

lemoncurd

  • Sugar                       480g
  • eggs                 500g
  • Butter                      400g
  • Gélatine                   3 leaves
  • Lemon zest              10 units
  • Lemon juice            10 units

Combine in a big pot lemon zest ( grate the skin) and juice.  Place the gelatine leaves in very cold water.. Mix it all, slowly little by little with a spatula. Keep in fridge. When its cold put the lemon curd into the pastry shell.

lime meringue :

  • Eggs white               200g
  • Sugar                       100g
  • Lime zest                 2 units

Whisk the eggwhites, add the sugar, add  the lime zest more delicately with aspatula.Garnish the lemon tart with a piping bag. Bake for a few seconds in the ovenjust for a little color

CULINARY CHENNAI CHARMS

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Here it is. The best inheritance we can ever receive. The legacy of legacies…the passing on of recipes and cooking styles from an older generation to the younger one. Each time I conduct my “Whats hot” tasting session in Chennai, I get even more delighted by the keen interest in cooking and baking here. Especially in all generations.   And more often than not this transgenerational transfer of recipes happens from mother to daughter. Twenty six year old talented and hardworking Nahla Fathima not learnt baking from her gifted  mother Amira Kalifulla but also from her mother’s equally talented sister Yasmin. “I have been baking as a kid, thanks to my mother and aunts who sparked this interest in me, and were also the cause of my sweet tooth” Nahla explains. She used to bake cakes for mostly family parties and special occassions at home. Since then, Nahla has been taking  orders for customized cakes, theme based cakes and cupcakes. She set up H H Gourmet cakes and cupcakes and in September 2013, put up a Facebook page too. She joined the Home Bakers Guild Festive show case too. Her customized cakes are fondant based but she also does special buttercream frosting. What is particularly commendable is that she makes it all at home and uses only the freshest and finest ingredients. 

Nahla started with the classic chocolate cake that uses melted liquid chocolate rather than cocoa powder. Initially, it was buttercream and freshcream cakes, but now her specialisation is themed and customised fondant cakes, although her clients do call her for buttercream cakes which she still does. she use french and swiss meringue buttercream which isnt like the popular and easier American buttercream available in all the bakeries. 

Nahla is quick to point out “As I am a homebaker, it is mostly a one-man show, so I take only limited orders and well in advance. Especially for fondant cakes”. Nahla is happy to customise and cakes and make them as elaborately as possible usually with the client’s own reference picture. Another popular theme right now is the 2 or 3 tiered cake, especially for 1st bday parties, weddings as they rightly steal the show and look quite magnificent when placed at the venue with the themed set up. So it is Nahla’s two tiered cakes that are mostly in demand right now. Animal shapes, Barbie dalls, cars…you name it, Nahla will create it.

NUTRITIOUS & DELICIOUS

“The recipe i am sharing with you is a Banana Cake recipe, which is one that

i do frequently as a way to get my son to eat the fruit and also to use up those overipe bananas which no one wants to eat”. Nahla points out. The cake is not very sweet as most of the sweetness comes from the fruit. It also has all the healthful properties of the fruit.

The recipe is versatile as it lends to being made a pound cake, cupcakes, loaves or even as cake layers for stacking.

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Ingredients

Butter – ¾ cup

Sugar – 11/4 cup

Eggs – 3

Vanilla extract – 1 tsp

Bananas Overipe – 4

Flour – 3 cups

Baking soda, Baking powder – 1 tsp each

Salt – ½ tsp

Cinnamon – 1 tsp

Buttermilk – 1 cup ( 1 cup milk with 1 tbsp vinegar )

Sour cream – ¼ cup

 

Preheat oven to 180 C. Line 2 9” pans.

Cream the butter. Add sugar to creamed butter. Mix until smooth.

To this add the eggs 1 at a time until fully incorporated. Add the vanilla extract and bananas to this mixture.

In another bowl, sieve the flour, baking soda, baking powder, salt and cinnamon.

In a third bowl, mix together the buttermilk and the sour cream.

Now, add the dry and wet ingredients alternatively.

Pour into lined pans and bake for 30 – 40 mins until springy to touch.

 

Ph. 99442-60015.  www.facebook.com/Nahlabakes.  WWW.Facebook.com/Nahlabakes.  Mail add: nahlanavfal@gmail.com

FOODLINE

Do you work out of home? Would you like to be featured here?

Are you a home baker? Home chef? Please email (Rashmiudaysingh2015@gmail.com, Anjalisharma965@gmail.com) FB, instagram, tweet @rashmiudaysingh your contact details and the work you do and we will revert to you asap. We will conduct a “Whatshottasting session and invite you to it. Look forward to hearing from you and featuring you here…

LOVE LETTER TO GUJARATI FOOD

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You can imagine my delight at finding authentic homestyle Gujarati food in Chennai when all my life Ive been penning love letters to it.And whats more  Geetha Mehta, is also well-known for rolling out and neatly packing 1,000 Roti’s & Pickles & Parathas (theplas) for students going abroad. These  have a shelf life for a year, are  cholesterol-free and yummy too.As though all this wasn’t enough to endear her to me, she also conducts cooking classes.

LOVE LETTER

But first, heres an example of my open love letter to Gujarati food:

“Hu tane prem karu chhu.” I love you for your  pristine vegetarian-ness, for your sheer balance of sweet and sour, tangy and bitter, in fact your  sophistication and variety of flavors leave me kind of week-kneed. One look at that silver thali beckoning  with a myriad dishes, from crunchy farsans to luscious sweets like the curd based shrikhand seduce.The melt-in-the-mouth, slim and silken rolls of besan (khandvi) the steamed, spongy wedges of besan (dhokla) and your winter special “undhio” are irresistible. Especially, the undhio with it’s broad beans, yams, eggplant and more baked in earthenware pots. And that “paunk” (fresh kernels of wheat or millet, eaten with sugar balls) is just poetry in itself. As for that famed Gujarati dahi “kadhi”, I love it most when it is sweetened, like the Surtis like it.

Using only the finest ingredients and “plenty of love” Saurashtra-born Geetha makes the most delightful of authentic Gujarati food (also South and North Indian). Its her unique pumpkin khatta dhokla that I taste at our “Whats hot tasting session”. And dry fruit shrikhand (she makes more than ten flavors, including Cadbury chocolate for kids). Looking for diet options ? Bread Rabri, variety of Shrikhand, Aam Ras and so on
Even her true blue Gujarati pickles unerringly spiced are worth trying. Call and check about her classes, tiffin dabbas and ofcourse the longlasting theplas for taking abroad.

Geeta Mehta

1605, J Block, 9th Street, 15 th Main Road

Chennai

Tamilnadu – 600 040

26164841 and 98400 66263

 


 

Recipe

Gujarati Dal

The story is that when a new Gujarati bride is being checked out, the very first and most important test that she must pass is that of making the perfect dal , with just that perfect balance of sweet and tangl. So I requested Geetha for her authentic recipe. Here it is

 

Ingredients:

  • Thoor dhal                       1 cup
  • Green Chilli                     1
  • Ginger                         1 small piece
  • Ground nut                      1 spoon
  • Salt                           to taste
  • Haldi powder                   ¼ teaspoon
  • Chilli Powder                  ¼ teaspoon
  • Jaggery                        small piece
  • Kokum / Tamarind          to taste

 

Seasoning:

  • Oil                            1 table spoon
  • Mustard seeds                  ¼ teaspoon
  • Methi Dhana                    ¼ teaspoon
  • Asafoetida                     1 pinch
  • Curry leaves                    4 – 5
  • Coriander leaves              1 table spoon
  • Tomato                         1

 

Method

Boil the dhal and separately ground nut. Then, mash nicely, mix the ground nut and keep aside. For seasoning, heat oil and put mustard seeds. Then add asafetida and cut tomatoes. Cut chilli and ginger and add all the remaining ingredients. After frying nicely, add to dhal. Add water as required and boil for 5 to 7 min. Then add coriander leaves.

 

RECIPE

Khandvi

The perfect snack, silken rolls of khandvi are my favorite and delightful to taste. Light. And healthy roo.

 

Ingredients:

  • Sour Butter milk              3 cups
  • Gram dhal                        1 cup
  • Asafoetida                     1 pinch
  • Ginger chilli paste           1 teaspoon
  • Salt                           to taste
  • Haldi powder                   ¼ teaspoon

 

Seasoning:

  • Oil                            1 table spoon
  • Mustard seeds                  1 teaspoon
  • Til                            1 teaspoon
  • Curry leaves                    10 – 15
  • Coriander leaves              1 table spoon

Method

Add all ingredients to butter milk and mix well and keep stir on slow flame till it thickens. Pour on individual plates and spread well and let it cool down. Heat oil and mustard seeds, til and curry leaves. Make the poured batter into rolls and cut to smaller pieces. Spread the seasoning on the rolls and sprinkle coriander leaves.

 

ROCKSTAR FOOD at Sunset Marquis

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ROCKING FARE: ROD GRUENDYKE AND CHEF ROGER EGGLESTON
ROCKING FARE: ROD GRUENDYKE AND CHEF ROGER EGGLESTON

ROCKSTAR FOOD

It is here in this sundrenched glamorous city that I get my first taste of Rockstar food (literally too).

For the past 50 years, Sunset Marquis has been the secret hideaway for actors, writers, artists, filmmakers,  supermodels, restaurateurs, billionaire entrepreneurs and rock stars.

Interestingly, the stories of the Sunset Marquis and the history of rock ’n’ roll are inextricably intertwined. Several bands debuted in the bar here,  The Doors to Led Zeppelin. Neil Diamond ( used to perform by the pool to pay his tab) to  Elton John, Bruce Springsteen, George Clooney, Jennifer Aniston and many other regulars here.

BOLLYWOOD TO HOLLYWOOD

Amitabh Bachchan, Abhishek and Aishwarya Bachchan have stayed here and enjoyed not only the place but also the food. Moreover, it is the worlds only hotel which has a state of the art recording studio where many Grammy-winning songs have been recorded. Madonna has recorded here so has Elton John (to name a few). It is here that the winners of “American Idol” stay for months and even as I eat the most unique “cauliflower steak” Michael Bolton strolls past in the  3.5 acres of Mediterranean oasis tucked away on  a hill just off The Sunset Strip.

Guarding these superstar’s  “peace and privacy” for over 23 years is the dapper and dynamic Rod Gruendyke who is so passionate about his work that he started working as a manager of travel lodge, when he was 15 years old. Since then he has not only launched several prestigious hotels but continues to redefine hospitality. He recounts how actor  Kevin Costner bumped into the Bachchans and concluded a deal without having to go to India. Interestingly Rod is also a believer in Amma, the hugging saint and has a long-standing affinity for India.

TASTY AND HEALTHY

Taking care of the beautiful people’s  tastebuds and balancing it with their health and fitness needs is

the brilliant Chef Roger Eggleston. He believes in appreciating what the earth gives us, to never stop learning and using the braising technique, of searing and then cooking in a liquid. The trick is to keep the temperature

“low and slow” he points out. To intensify the flavor, he uses vegetable stock but adds apple to it. He shares his recipe…

Cauliflower Steak

  • 4 Cauliflower steaks cut 1 inch thick.  Make sure to leave some as the stem to hold it together
  • Vegetable stock
  • 2 tbsp extra virgin olive oil
  • Sprig of thyme
  • 4 cloves of garlic

Season the cauliflower with salt.  Heat a heavy pan with some vegetable oil just until smoking.  Add the steaks and sear them until a nice color forms.  Flip them over; add just enough vegetable stock just to come up ½ way on the steaks.  Add the garlic and thyme and bring up to a simmer.  Place the pan in the oven and lightly braise just until tender:  about 15 minutes.  When done, remove from the liquid.

Garnish·     Corn grilled on the cobb and then cut off·     Cleaned morel mushrooms, lightly braised just as the cauliflower steaks·     1 tsp butter·     Sliced chives·     Baby fennel shave thin and placed in ice water·     Raw purple cauliflower·     Garlic blossoms

Heat the morel mushrooms up with some of their braising liquid, add the charred corn and finish with a little butter to glaze the vegetables.  Season with salt and finish with the sliced chives

You can make a Truffled Yogurt by

Whisking 4 egg yolks into yoghurt.  mustard, wine, canola oil,

squeezed lemon juice

To Plate

  • Spoon about 2 tbsp of the truffle yogurt onto the center of each plate· Place one cauliflower steak on top of the yogurt
  • Spoon the vegetable mix over the cauliflower steaks· Using a micro plane, grate the purple cauliflower all over the plate·     Garnish with the shaved fennel and garlic blossoms

Enjoy! keep rocking!