Celeb Cook-In (Gnv64)

Celeb Cook-in Deepika Padukone

A c t o r

MY FAVOURITE DISH I "I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home and she's undoubtedly the best."

I LIKE TO EAT AT I "I love to eat at CTR in Bangalore; I like their butter masala dosa, meddu vada and Mangalore bhajji." M Y FAVOURED CUISINE I 'Thai and South Indian." M Y NON-FOOD PASSIONS I "My latest passion is skydiving. I was in Mauritius, shooting for Break Ke Baad, and I went for skydiving. It was a life-changing experience. Travelling, dancing and reading are my other pastimes." BEST MEAL I'VE EVER HAD I "All the meals I

have with my family, I love to sit with my dad Prakash

Padukone and enjoy my meal." MY FAVOURITE RECIPE I "Tomato rasam."

(As told to Richa Barua)

Deepika Padukone's Tomato rasam

INGREDIENTS I Vegetable oil: 30ml I Mustard seeds: 1 tsp I Curry leaves: 25 I Chopped tomato: 500gm I Green chillis: 2 I Red chillis (whole): 2 I /m//water: 60 ml I Salt: to taste DRY POWDER I Jeera: 25gm I Black pepper: 20 gm I Garlic: 25gm I Drinking water: 1 litre 1 Lemon wedges: 11 Jaggery: 5gm METHOD I Mix jeera, black pepper and dry gar-lic together and make fine powder in a blender. I Heat oil, add mustard seeds, red chilli (whole) and curry leaves and saute till mustard seeds crackle. I Add chopped tomato and saute till tomatoes are soft. Then add sliced green chillis and add water. Boil for five minutes. I Then add imli water, salt, dry powder and jaggery. Boil for two more minutes. Finish with lemon juice. Strain and serve with papadum.

Chief Rakesh Sethi of Ramada Plaza, New Del serves Deepika Padukone's Tomato rasam)

Celeb Cook-in Prachi Desai

Actor

MY FAVOURITE DISH I "My mom is the best cook in the world and I love all the dishes prepared by her, especially paneer tikka." I LIKE TO EAT AT I "I enjoy eating at Bukhara. Its ambience is too good and the food is awesome. Whenever I visit Delhi, I make it a point to eat here. There's nothing like having comfort food — it's tasty and easy to digest." M Y FAVOURED CUISINE I "I love eating homemade food, especially Indian, because it's extremely varied. I love Gujarati food the best." M Y NON-FOOD PASSIONS I "I enjoy dancing, travelling, singing and reading, whenever possible. I want to learn classical music." BEST MEAL I'VE EVER HAD I "With my sister Esha and my family in Sydney. We had a blast. I also enjoy eating out in Hong Kong, my favourite destination." M Y FAVOURITE RECIPE I "It's Angoori paneer tikka, the way my mother makes it. It's very spicy, creamy and yummy. This dish is served with grape chutney and crunchy salad." (.As told to Richa Barua)

Celeb Cook-in introduces you to the lesser-known foodie hidden in our better-known faces

Prachi Desai's Angoori paneer tikka Ingredients i Cottage cheese: 300 gm I Green grapes: 100 gm i Black grapes: 100 gm i Red grapes: 100 gm I Hung curd: 50 gm i Ginger paste: Vi tsp i Garlic paste: Vi tsp I Gram flour: 30 gm I Butter: 2 tbsp i Turmeric powder: 'A tsp I Yellow chilly powder: tsp I Dhariiya pow-der: Vt tsp i Cream: 2 tbsp I Salt: to taste Grape chutney Grapes — green, black, red: 200 gm each I Ghee: Vi tbsp I Onion seeds: Vi tsp i Lemon juice: 10 ml I Chat masala: to taste. Method Grape chutney: i Heat oil in a pan and add onion seeds and saute i Add diced grapes and cook till consistency is thick i Remove from flame and add lemon juice and chat masala. Angoori paneer tikka. I Heat butter in a pan and roast gram flour in it till light brown i Add roasted gram flour in hung curd and add all the remaining spices and cream together making a smooth mixture I Cut the cottage cheese in cylindrical shape and put slits in it i Fill the slits with prepared grape chutney and marinate in the prepared marinade I Place the paneer tikka on a skewer and roast in tan-

ctoortill light brown from outside I Serve with grape chut-ney and crunchy sal-ad on the side.

(Tarun Kapoor, executive sous chef, The Metropolitan Hotel, New Prachi Desai's Angoori paneer tikka)

"mom

Celeb Cook-in Geetaniali Kirloskar

MY FAVOURITE DISH I "I just can't resist Tofu Teriyaki. It's a Japanese dish." I LIKE TO EAT AT I "Harima in Bangalore and Wasabi at the Taj in Delhi, because the food is light, healthy, flavoured differently to Western and Italian food, with a sufficiently large vegetarian variety." MY FAVOURED CUISINE I "Vegetarian Japanese food." MY NON-FOOD PASSIONS I "Mostly, outdoor sports — rafting, driving expeditions, tennis and golf. I love theatre, acting and writing." BEST MEAL I'VE EVER HAD I "Japanese dinner with my husband Vikram and Kiran Majumdar Shaw. It was Diakon salad, Tempura, Soba noodles, served hot and garlic fried rice with vegetables." MY FAVOURITE RECIPE I "Tofu Teriyaki."


Geetanjali Kirloskar's Tofu Teriyaki

INGREDIENTS I Tofu (bean curd): 100 gms I Bean sprout: 40 gms I Lettuce iceberg: 80 gms I White sesame: 2 gms. SOBA NOODLE SALAD I Soya Kikkoman: 20 ml I Plum sauce: 30 ml I Soba noodles: 60 gms I Carrot Julienne: 10 gms I Lime juice: 20 gms I Salt: 5 gms I Sesame oil: 10 ml I Chopped green onions: 5 gms TERIYAKI SAUCE I Brown sugar: 120 gms i Soya Kikkoman: 100 ml I Garlic (chopped): 5 gms I Mirin: 10 ml METHOD I Cut the stem of the iceberg lettuce. I Remove a leaf of the iceberg let-tuce to form a cup. I Slice the tofu and marinate with teriyaki sauce and grill for 2-3 minutes. I Set aside for one minute. I Cut the tofu in small dices, place the beans sprout on the base of the lettuce cup and top it up with the tofu mix. I Serve the soba noodle salad with the lettuce wrap. TERIYAKI SAUCE I On a sauce pan, put brown sugar, Kikkoman soy sauce, Mirin and garlic, l Cook this over medium heat, stir continuously, allow the sugar to dissolve. I Do this until it forms a sauce-like consistency. SOBA NOODLE SALAD I In a pan, bring 3 quarter water to a boil. I Add soba noodles and cook for 5 to 6 minutes. I Drain noo-dles and rinse under cold running water. I To prepare dressing, add Kikkoman soy sauce, sesame oil, lime juice, plum sauce and salt and blend until it emulsifies. I Dress the soba noodles and blend with half the dressin. I Refrig-erate the noodles for 15 min-utes. I Before serving, add reserved dressing to the noodles, mix well. I Sprinkle salad with chop green onions and julienne carrots.

• — " >

(Chef Jai Ram of The Westin Mumbai Garden City, serves Geetanjali Kirloskar's Tofu Teriya,

Celeb Cook-in


Roshini Chopra's Burritos

Ingredients I Burrito roti (Well cooked): 60 gms I Capsicum (sliced): 15 gms I Mexican rice

(from Baine Marie): 60 gms I Pepper red (sliced): 15 gms I Pepper yellow (sliced): 15 gms I Zuccini (half moon): 20 gms I Squash (half moon): 20 gms I Garlic

(chopped): 3 gms I Onion (sliced): 20 gms I Cottage cheese (in rectangles): 100 gms I Fajita seasoning: 3 gms I Oil: 50 gms I Monterey Jack cheese

(shredded): 30 gms I Enchilada sauce: 50 ml I Queso sauce: 50 ml I Chipotle base: 30 ml.

Method ! Heat oil. Add onion and cook until translucent.

I Season with garlic, cumin, salt and pepper. I Stir in the chilies and black beans until well

blended. Turn off heat, but keep warm. I In a saucepan, combine the chili,

salsa and enchilada sauce. I Mix well and cook over medium

heat until heated through. Turn off heat and keep warm.

I Place a warmed tortilla on a plate and spoon a generous portion of the sour cream, Mexican rice, dices of cottage cheese and bean mixture onto the centre. Top with lettuce and tomato.

I Roll up tortilla over the filling. Repeat for remaining tortillas and filling. I Spoon a generous amount of Queso cheese sauce and enchillada sauce over the wrap.

Roshini Chopra Actor/TV presenter

M Y FAVOURITE DISH "Dimsum. I love Chinese cuisine and the dimsum is an ideal healthy, tasty dish that I can have anytime." I LIKE TO EAT AT " I love eating at Royal China, Cellinis and Pali Village Cafe." M Y FAVOURED CUISINE " I like Chinese and Mexican. I'm fond of spicy food and therefore love all South-East Asian cuisines too." M Y NON-FOOD PASSIONS "Cinema, travel and definitely fashion." BEST MEAL I 'VE EVER HAD 1 "I had my best meal in New York at a restaurant called Buddakan with my friends. The decor was sublime and the food was to die for." M Y FAVOURITE RECIPE

"A Mexican dish called Burritos." (As told to Ravneet Kaur)

Celeb Cook-in Tanushree Dutta

Celeb Cook-in introduces you to the lesser-krtown foodie hidden in our better-known faces

K K CHOUDHARY

Tanushree's Fish Curry

INGREDIENTS I Fish (washed and sliced): 250 gms I Coriander leaves (chopped): 1 cup I Tomatoes (finely chopped): 2 I Garlic: 8 cloves I Green chillies (chopped): 2 I Methi seeds: 1 tsp I Coriander powder: 1 tsp I Turmeric powder: a pinch I Salt to taste I Oil as required. METHOD I Marinate the fish in salt and turmeric powder for 15 minutes. I Shallow fry the fish pieces, drain and keep aside. I Grind the coriander leaves, garlic and green chillies. I Heat oil, add masala paste and fry till the oil separates out. I Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top. I Add about 1 cup water. Bring the gravy to a boil. I Add the fish slices and cook for 10 minutes. I Serve fish curry hot.

MY FAVOURITE DISH I "I can't resist spicy chilly chicken. I enjoy it with both fried rice and noodles. But when I'm very hungry, I relish it as a starter too." I LIKE TO EAT AT I "I hardly get disappointed with Chinese restaurants, I love China Gate in Bandra. I'm rather choosy about other cuisines as I have to be careful about the spices they use." BEST MEAL I'VE EVER HAD I "It would have to be the fusion Japanese sushi I had on a recent trip to the US. It was splendid 1 and since I am a Bengali, I anyway love / fish, but this was really done well." j MY FAVOURED CUISINE I "Currently, it's I Chinese, because it's light, unlike Indian j food which makes you feel stuffed." MY NON-FOOD PASSIONS I "I can't stop shopping. I really feel good after a shopping spree. But mostly I love shopping in London or New York." MY FAVOURITE RECIPE I "Fish curry. (As told to Ravneet Kaur)

f

Celeb Cook-in Neha Dhupia

A c t o r


MY FAVOURITE DISH I "There's nothing more tempting than Caribbean fish chowder, I can't resist it." I LIKE TO EAT AT I "There are a few places where I unwind when I eat out — Royal China, Wasabi and Nobu. They not

only serve great food but the experience is enjoyable."

MY FAVOURED CUISINE I "Japanese and macrobiotic organic food. I'm

discovering both these cuisines as futuristic and healthy."

MY NON-FOOD PASSIONS I "For me, travelling is about having fun and seeking adventure and yoga is about pleasing the mind." BEST MEAL I'VE EVER HAD l"It's got to be Nobu in London with my parents. It was a wonderful experience."

MY FAVOURITE RECIPE I "Greek country salad."

(As told to Ravneet Kaur)

Neha's Greek Country Salad

INGREDIENTS I Cherry tomatoes, cut in half: 61 Lebanese cu-cumber, cut in square: 11 Bell peppers (red and yellow), cut in squares: 2 I Red onion, cut in rings: 1 I Olive oil:1/2 cup i Kalamata olives: 8 I Feta cheese: 100 gms ! White wine vinegar: 2 tbsp I Lemon juice: 2 tbsp I Oregano leaves:1tbsp I Black pepper, cracked:1/2 tsp i Salt: 1 tsp. METHOD I Add Lebanese cucumber, cher-ry tomato, Kalamata olives, feta cheese, red onion, ro-m a i n e lettuce a n d b e l l peppers to a large s e r v i n g bowl. \ I Make the dressing with white wine vinegar, lemon juice over the salad and toss in the bowl and serve.

(Chef Saby of Olive Delhi, serves Neha Dhupia's Greek salad) SAMIK SEN

Celeb Cook-in Raveena Tandon

tor

M Y FAVOURITE DISH I "I'm a true Punjabi, so I love tandoori chicken. I just can't say no to well-made tandoori chicken." I LIKE TO EAT AT I "I enjoy eating both at home and outside, I like Urban Tadka in Mumbai." MY FAVOURED CUISINE I "I can't resist Chinese and Thai, especially Thai as they use exotic ingredients." M Y NON-FOOD PASSION I "I relax by reading and listening to music. Dancing is my passion. I have written short stories and poems, both in English and Bengali." BEST MEAL I 'VE EVER HAD I "My most memorable meal was with my husband at a highway dhaba in Udaipur. I can still recall the taste of the veggies and chhole. I think Rajasthani people use spices in the most amazing manner." M Y FAVOURITE RECIPE I "Chicken dhansak."


Raveena Tandon's Chicken dhansak

INGREDIENTS 1 Vegetable oil or ghee: 4 tbs I Mixed lentils: 1 cup I Chicken pieces (skinned): 500 gms I Chicken stock: 1/2 litre I Cinnamon: 1 piece I Cloves: 6 Cumin seeds: 1/2 tbsp I Coriander seeds: 1/2 tbsp i Peppercorns: 7 I Bay leaves: 3 I Star anise: 11 Sesame seeds: 1/2 tsp I Grated nutmeg: 1/4 tsp I Turmeric powder: 1 tsp I Dried red chilies: 2 l Fenugreek seeds: 1/2 tsp I Mint leaves: 50 gms Fresh coriander leaves: 70 gms I Fresh fenugreek leaves: 60 gms

Ginger paste: 1 tbsp I Tamarind paste:1 tbsp I Garlic paste:1 tbsp I Salt to taste.

METHOD I Wash the lentils and soak in cold water. Add salt and

turmeric. Add chicken stock. Whisk the lentils. I Dry roast all the spices. Grind to a fine powder and mix in the turmeric and nutmeg. I Fry the chicken pieces. Set aside.

I Stir-fry fresh coriander, fenugreek and mint leaves. Heat a pan. Add the whole chilies and fry. Add a cup of water, the lentils, the chicken pieces and salt. Simmer for 25-

SAATISH JAISWAL

Celeb Cook-in


MY FAVOURITE DISH I "I simply can't resist grilled fish and prawns with garlic butter sauce. The combination of garlic and butter with fish is simply irresistible." I LIKE TO EAT AT I "I enjoy eating out, few of my favourite places are - Barbeque Nation and Italian at The Hyatt, Trishna at Lokhandwala

and Mainland China." MY FAVOURED CUISINE I "Chinese is my favourite

cuisine because it is light. I find Dim Sums, soup, mushrooms and babycorn

absolutely irresistible." M Y NON-FOOD PASSION I "I

relax by reading, listening to music, dancing is my passion. I have written

short stories and poems in both English al!d Bengali." BEST MEAL I 'VE EVER HAD I "It was in Sydney, I had a wonderful sushi dinner by the harbor. It was an exotic meal of fresh crabs and fish cakes and the

ambience was breathtaking. This was my honeymoon trip and will always remain close to my heart."

M Y FAVOURITE RECIPE I Thai Chilli Prawn.

Rituparna's Thai Chilli Prawns! INGREDIENTS I Prawns:1/2 kg I Shitake mushrooms, (sliced): 200gms I Garlic, minced: 6 cloves I Thai chili paste: 2 tbsp I Oyster sauce: 4 tbsp I Oil for sauteing | Pinch of salt I Spring onion: 1 sprig I Red chilli: 4 iPokchoy: 1 bunch METHOD I Mix oyster sauce and roasted red chili paste. I Heat pan. Saute garlic. I When half cooked, add mushrooms and prawns. Cover and let prawns cook. I Lower the fire once the sauce from prawns starts to boil. I When the shell is rich orange, add in the chilli and oyster mix. I Stir to make sure all the prawns are covered with the chili-oyster mix.l Turn off the fire l l Serve with sauteed Pokchoy.

Celeb Cook-in Dipannita Sharma Dipannita Sharma's

Chocolate fudge MY FAVOURITE DISH I "I can't resist fish curry and rice. It is because being an Assamese, I've grown up eating this food. I also enjoy butter chicken and naan.

It reminds me of my Delhi University days." I LIKE TO EAT AT "I love to eat at the quaint sidewalk

cafes in Europe. In Mumbai, I really enjoy eating at Indigo cafe. The all-day breakfast menu there is something I really enjoy." BEST MEAL I'VE EVER HAD I "I was visiting Guwahati, my hometown, and I had the most awesome fish-curry rice at home. It was extremely satisfying." M Y FAVOURED CUISINE I "My first choice would be Indian, because it is extremely varied. There's no one particular kind of Indian food as different parts of

India provide their own distinct flavours and styles of cooking, which makes the cuisine so unique."

MY NON-FOOD PASSIONS i "It's music. I love old classics (mostly Hindi and some English) and

instrumental music. I also enjoy lounge as it's soothing. I find semi-classical music (both filmi and

non-filmi) a perfect balance between intense and light." MY FAVOURITE RECIPE I "It's actually my secret chocolate fudge recipe, which I had learnt way back

in school." (As told to Kalpana Sharma)

INGREDIENTS I Condensed milk: 400 gmsl brown sugar: 180 gms I butter: 100 gms I dark chocolate: 200 gms METHOD I Combine sugar, butter and condensed milk in a heavy bottom pan and heat till the butter melts and sugar dissolves to form a homogenous mixture. I Add chopped dark chocolate to the above mixture and stir, allowing the chocolate to melt. I Pour the above mixture in a parchment paper-lined tin and let cool for 2-3 hours. I Cut into desired pieces

and serve. (

4 Celeb Cook-in introduces you to the lesser-known foodie hidden iflk>ur better-known faces

(Chef Delhi,

Neeraj Tyagi 3TThe Claridges, New jrauf<^ipannita's Chocolate fudge) JL

Celeb Cook-in Mona Singh

Actor

SHANTANU DAS

Celeb Cook-in foodie hidden in our b

MY FAVOURITE DISH I "I like Punjabi food like kadhi chawal, rajma chawal, etc. Earlier, I used to like Butter Chicken also, but now I've turned vegetarian." I LIKE TO EAT AT I "Whenever we go out, I enjoy eating at Mumbai's Urban Tadka, Masala Mantar and Salt Water Cafe." M Y FAVOURED CUISINE I "I relish Continental food." M Y NON-FOOD PASSIONS I "I love singing and usually I sing while I'm cooking, so that nobody comes in the kitchen!" BEST MEAL I'VE EVER HAD I "The most memorable meal was with my friends at Salt Water Cafe, where we ordered almost everything." M Y FAVOURITE

RECIPE I " T o m a t o Couscous."

(As told to Pallavi Bansal)

Mona Singh's Tomato Couscous

Ingredients I Vegetable broth: 50ml I Couscous: 40gm I Piquant peppers: 30gm I Tomato puree: 20gm I Extra virgin olive oil: 3 tbs I Cherry toma-toes: 40gm i Finely chopped fresh basil leaves: 10gm i Parsley: 10gm i Salt: to taste i Pepper: to taste i Roast-ed walnuts: 20gm i Roasted almonds: 20gm i Caper berries: 5gm I Kalamata olives: 20gm.

Chef Saby, of Olive Beach, serves Mona Singh's Tomato

Method I In a small pot, bring the broth to a boil with tomato puree. Stir in cous-cous. Remove from heat and cover. Let it cool. Fluff with fork; set aside. I In a large bowl, combine cooked cous cous, piquant peppers, cherry tomatoes, basil, parsley and extra virgin olive oil. Toss to combine, i Divide into four small portions, i Toss one portion with almonds, second with walnuts, third with kalama-ta olives and the fourth with just extra virgin olive oil. i Serve warm or at room tempera ture.

Celeb Cook-in Ravi Bajaj

MY FAVOURITE DISH I "Although I am a h vegetarian, there is a vegetarian dish I at Pumpkin Ravioli at La Piazza in Hyatt Re a delicacy I love." I LIKE TO EAT AT I 'Apart from my own c; meal at Oberoi's Travertino and Threesixty for the lovely Sushi prepared by Chef Augusto. I also enjoy eating at Setz in DLF Emporio." MY FAVOURED CUISINE I "Undoubtedly, Italian! The variety available in Italian cuisine is so wide and besides, it retains the originality of the ingredients." MY NON-FOOD PASSIONS I "It is music for me! I find solace in Indian classical music. I also love listening to thumri, ghazals agd qawwali." BEST MEAL I 'VE EVER HAD I A mini-burger I had at L'Atelier de Joel Robuchon in Tokyo. The burger had a pattie of foie gras and Kobe beef stuffed with exotic fruits and vegetables. A bite into it was orgasmic." MY FAVOURITE RECIPE I "Lobster Linguine." (As told to Anwesha Mittra)


Ravi Bajaj's Lobster Linguine

INGREDIENTS i Linguini pasta: 250 gm I Green peas: 30 gm Bacon bits: 20 gm I Parmesan cream sauce: 200 ml I Butter: 10 ml Shredded Parme-san cheese: 15 gm I Parsley: as per requirement I Garlic bread: 1. FOR PARMESAN CREAM SAUCE ! Lemon juice: 5 ml I Cream: 100 ml Butter: 20 gm l Flour: 10 gm I Salt: 2 gm I White pepper: 1 gm I Onion: 20 gm Gar-lic: 5 gm i Tabasco: 2 ml I Parmesan cheese: 30 gm I Cheddar cheese: 20 gm i Milk: 20 ml METHOD I Boil the pasta in salted water for 12 minutes. In a pan, heat butter and saute the lobster meat. Add Parmesan cream sauce and heat. I Add green peas and dice crispy bacon while stirring constantly, i Add the boiled linguini to the sauce. I Using a fork, pour the linguini on a plate and garnish with shredded Parmesan cream. For Parmesan cream sauce

, i Heat the butter and saute chopped onion and garlic till translucent, add the

flour. I Add the cream and milk to the mixture and boil while con-stantly whisking with a wire whip. I Boil the sauce till it gets thick and reduce the flame. I Add cheese. Tabas-co, salt, pepper and lemon juice and mix well. I Finally, add the chopped parsley and remove from the range.

(Corporate Chef Shirish Singh of Ruby Tuesday, New Delhi, serves Ravi Bajaj's Lobster Linguine)

hardcore non-bsolutely relish. The egency. New Delhi, is

:afe. Soak, I enjoy my

Celeb Cook-in Minisha Lamba

Actor

Minisha Lamba 's Tandoori chicken

MY FAVOURITE DISH I "I love South Indian food, especially idli sambar, I can't resist them, I can eat it anytime, anywhere." I LIKE TO EAT AT I "I love to eat at home. My mom is the best cook, she knows what I want and how much. I'm a homely person. I spend my time at home when not shooting." MY FAVOURED CUISINE I "It's definitely Indian — Tandoori chicken, I basically like hard-core Punjabi food, with lots of masala and mirch. Hyderabadi and South Indian cuisines are other favourites. MY NON-FOOD PASSIONS I "I love exploring new places. My favourite pastime is singing." BEST MEAL I'VE EVER HAD I "It would be with my best friend Ashi." MY FAVOURITE RECIPE I "Tandoori chicken." (As told to Richa Barua)

Celeb Cook-in introduces you foodie hidden in our

Chef Anurudh Khanna, of The Park Minisha Lamba's Tandoori chicken

INGREDIENTS I Chicken leg and breast: 300 gms I Deghi mirch: 10 gms I Ginger garlic paste: 1 tsp I Ka-suri methi: 1 tsp I Hung curd: 25 ml I Salt: to taste I Pepper: to taste I Mustard oil: 10 ml I Garam masala: 10 gms.

METHOD I Prepare the chicken by making cuts on thigh and breast. I Marinate the chicken with ginger garlic paste, salt

and keep aside. I Cream the hung curd, add ginger garlic paste,

seasoning deghi mirch, oil, garam masala. I Pour cream and smoothen the marina-

tion, however check seasoning. ISkewer the chicken and put in the

tandoor at 200-250 degree C.

Celeb Cook-in Bruna Abdullah

Bruna Abdullah's Chicken Steak

INGREDIENTS I Chicken steak: 220 gms I Lettuce: 11 Roasted vegetable: 100 gms I Mushroom sauce: 20 gms I Chopped parsley: 5 gms I Mashed potatoes: 150 gms METHOD I Coat chicken steak in flour and put on the griddle. I On the other hand, heat mashed potatoes and vegetables.l When chicken steak is cooked, place it with vegetables, lettuce and mash potatoes. I Pour sauce on top of the chicken steak and sprinkle some parsley on it and serve.

MY FAVOURITE DISH I "I simply can't resist my mom's recipes. She makes the best Lasagna with homemade bread."

I LIKE TO EAT AT I "Don Giovane at Juhu, Mumbai."

BEST MEAL I'VE EVER HAD I "I'm a foodie, I make sure I eat well everyday! Last time I ate a great meal was at Indigo at the Palladium in Delhi." MY FAVOURED CUISINE I "I

usually have a craving for Italian and Indian food.

I'm always tempted to eat Italian as it is light."

MY NON-FOOD PASSIONS I "Cycling and surfing for new songs online." MY FAVOURITE RECIPE I "Chicken Steak."

Celeb Cook-in introduces you to the lesser-known foodie hidden iflk>ur better-known faces

ROASTED VEGETABLES INGREDIENTS I Chopped garlic: 20 gms I Chopped rosemary: 10 gms I Crushed black pepper: 10 gms I Olive oil: 50 ml I Three peppers I Yellow and green zucchini I Salt to taste. METHOD i Place vegetables in a tray and put all the ingredients on top and mix well. I Roast in the oven at 350 degree C for five minutes or until it gets light brown colour.

(Chef Manoj Kumar of (fctel S iddharth.J New Delhi, serves Bruna's Chicken Steak)

Celeb Cook-in Prathibha Prahlad

• i t assical dancer

MY FAVOURITE DISH "Rava idli is one of my favourite dishes." I LIKE TO EAT AT 'At Mavalli Tiffin Room, popularly known as Mill, in Bangalore. Here, you get idlis in silver plates; served neat and clean. The taste of the dish has not changed 100 years!"

BEST MEAL I'VE EVER HAD I "A huge banquet of Pan Asian cuisine — a wide range of entrees, seafood platters, salads, beautifully carved fruits, exotic desserts in the poolside of the Hyatt Bali Hotel, Indonesia, in celebration of my 35 th birthday, with Ramakrishna Hegde, Ram Jethmalani and other friends." M Y FAVOURED CUISINE i "North

Karnataka cuisine — j owar rotis, eggplant 'gojju, korigassi with crisp rotis, all the spice powders

and the home-made pickles that are part of the meal."

M Y NON-FOOD PASSIONS I "Classical dance (bharatanatyam), spending time with my kids and dog, listening to music, reading, writing, travelling to new places."

Celeb Cook-in introduces you to the lesser-known foodie hidden iflk>ur better-known faces

Prathibha Prahlad's Rava idli

INGREDIENTS I Rava: 1kg 1 Refined oil: 3-4 tbs I Mustard seeds: 1/2 tsp I ginger (chopped): 1 tsp I green chillies (chopped): 2 tsp I curry leaves (chopped): 25 gms I cashew nuts: as desired I Gram dal\ approx 50 gms I curd: 1 1/2 Itr I soda: a pinch I coriander leaves: a bunch l salt to taste. METHOD I In a kadai, heat about 3-4 tablespoons of oil. I Add mustard seeds, gram dal, cashew nuts, green chillies, ginger and curry leaves in that order. Fry all the above ingredients for a minute or two. I Then add the semolina (rava) and toss till ingredients are mixed. Continue to cook until the rava changes colour and emits a light roasted aroma. I Remove from fire and allow the mixture to cool. I A couple of minutes before steaming the idlis, place the cooled mixture in a vessel. Add curd, a pinch of soda, salt to taste and a bunch of coriander leaves and mix well. Take care to see that no lumps remain. I Fill the idli cups/moulds with the batter and cook the idlis in an idli cooker for about 10 minutes. I The idlis are ready to serve. Served best with coriander „ . . ^ chutney and potato sagoo (sabji). "^"v ^ f

(Janardhan Maiya of MTR serves Prathibha Prahlad's Rava

Celeb Cook-in Anna Singh

F a s h i o n d e s i g n e r

MY FAVOURITE DISH I "I simply love eating coastal seafood. My favourite is prawn curry, stuffed pomfret and prawns gassi." I LIKE TO EAT AT I "In Mumbai, I love eating at Olive, Gajalee, Mahesh Lunch Home, Indigo and Signor Sas-si, Zuma, Hakasan and Pattara in London and Kude-ta in Bali and Martin's Corner in Goa, they have this dish named after Sachin dulkar as 'Sachin Special crab masala' which is fantastic." MY FAVOURED CUISINE I "Italian and Indian coastal seafood and Hyderabadi food. I love vegetarian food because I was a vegetarian till I was 13 and then got introduced to seafood by my close friends." BEST MEAL I 'VE EVER HAD I "Hyderabadi food from Pinky Reddy's home and my | cook's fish curry and parsi H • style Pattaro Na Machi." * NON-FOOD PASSIONS I \ "Shopping. travelling, reading and playing games with my pets." M Y FAVOURITE DISH I "Hy-derabadi biryani."

Celeb Cook- in in t roduces you t o the lesser-known f o o d i e h idden in our be t t e r - known faces

Anna Singh's Hyderabadi Biryani

INGREDIENTS I Basmati rice: 1kg i Green cardamom: 5i Bayleaf: 2 i Mace:2 i Oil: 30 ml i Onion: 80 gms i Cauliflower: 100 gms I Carrot: 100 gms I Beans: 100 gms I Green peas: 50 gms I Coriander: 20 gmsi Mint: 10 gms I Curd: 50 gms I Red chilli powder: 10 gms i Turmeric powder: 5 gms I Garam masala: 5 gms i Saffron: 1 pinch i Ghee: 20 gms i Butter: 10 gms i Cream: 10 ml i Rose water: 2 ml i Salt (to taste) 11 lemon squeezed i Water (for boil-ing rice) I Shredded green chilli: 5 I Juliennes ginger: 3 gms. METHOD I Blanch cut vegetables, i Soak rice in water for 30-40 minutes, i Take oil in a pan and crackle cardamom, bayleaf, mace and saute onion till brown in colour. i Now add all vegetables, red chilli and turmeric powder, salt, garam masala, green chilli, ginger, mint, coriander, whip curd and cream, i Take a pot and add water, mint

leaves, coriander leaves, lemon, mace, salt and boil it. Add rice and cook it. I When

rice is cooked, strain it and layer it with marinated vegetables, i Finish with ghee, saffron, butter, rose water, mint leaves, coriander leaves and green car-damom powder. I Seal the pot and cook it on slow flame.

Mr

Chef Bhairav Singh Rajput of ourtyard by Marriott, Mumbai, erves Anna's Hyderabadi biryani)

Celeb Cook-in

M Y FAVOURITE DISH I "I love Paneer butter masala with tandoori roti." I LOVE TO EAT AT I "I enjoy eating out at Mumbai's Urban Tadka and Bade Miya." M Y FAVOURITE CUISINE I "I love to eat Indian and Thai food." BEST MEAL I EVER HAD I "Home is the place where I enjoy home cooked food with my family." M Y NON-FOOD PASSIONS I "Travelling, reading and watching movies." M Y FAVOURITE RECIPE I "I can never resist Veg-etables in Thai green sauce." (As told to Ravneet Kaur)


Payal Rohatgi's Kaeng keaw waan phak

Ingredients i Green curry paste: 30 gm i Coconut milk: 100 ml i Vegetable stock: 25 ml i Pea aubergine: 20 gm i Fresh red chilli: 1 gm i Basil: 2 gm i Broccoli: 20 gm i Zucchini: 20 gm i Baby corn: 20 gm i Asparagus: 20 gm i Cherry tomato: 20 gm i Light soya: 2 ml i Lemon juice: 1 ml i Galangal: 5 gm i Kaffir lime leaf: 1 gm. Method •Saute curry paste with little oil till the raw flavour is gone. »Add the vegetables and continue cooking till vegetables are half done. •Add coconut milk and vegetable stock, continue cooking till all the vegetables are done. •Check for seasoning and add light soya. •Finish with basil leaves and lemon juice. •Serve with a bowl of steamed jasmine rice.

Chef Piyawat of Courtyard by Marriott, Gurgaon, serves Payal Rohatgi's Kaeng keaw waan phak

Celeb Cook-in Udita Goswami

:or

Celeb Cook-in introduces you to th foodie hidden in our better-known

MY FAVOURITE DISH I "I love chicken momos. When it comes to Indian food, I enjoy Bhindi aloo fry as it's my weakness." I LOVE TO EAT AT I "Out of the Blue in Bandra, Mumbai. The ambience there is excellent and I love to choose from the variety of pasta dishes." MY FAVOURITE CUISINE I "There's nothing like Indian food, it's my comfort food, but I also savour Italian and Thai dishes as well." MY NON-FOOD PASSIONS I "I love to explore interesting websites and play games on my Black-berry." BEST MEAL I'VE EVER HAD I "When you are really hungry, the intense craving can change the taste of the food you eat. The best meal I ever had was at Out of the Blue in Bandra, where I sampled Chicken Paparika Pasta with my best friend." MY FAVOURITE RECIPE I "Chicken Siew Mai." (As told to Richa Barua)

Udita Goswami's Chicken Siew Mai

INGREDIENTS I Chicken mince: 180 gms i Spring onion: 20 gms i Ginger: 10 gms i Cornflour: 5 gms i Salt: 2

gms i Chicken powder: 3 gms i Sugar: 3 gms i Light Soya: 5 ml i White pepper: 2 gms i Sesame

oil: 3 ml i Onion oil: 3 ml i Egg: 11 Yellow Won-ton sheets (available in shops): 6 i Green peas: 6. METHOD

Take chicken mince, add egg, light soya and cornflour in a mixer-grinder. * Mix it nicely, using a mixer-grinder. * Add other seasonings such as salt, chicken powder, sugar and pep-per. * Add onion and sesame oil and mix till soft.

* Stuff the mixture in the yellow Wonton sheet.

* Garnish it with green peas.

* Arrange the dim-sums in a basket and steam for 8 minutes.

Chef Dong Long, of The Delhi, serves Udita Goswami's

Celeb Cook-in Palash Sen

MY FAVOURITE DISH i "I like food made by my mother and grandmother, whatev-er, whenever." I LIKE TO EAT AT I "At home — healthy, hygienic, value for money —- with the world's best chef in atten-dance, my mother." M Y FAVOURED CUISINE I "Dogra and Bengali cui-sine. It's my genetic predis-position." BEST MEAL I ' V E EVER HAD I "Every meal I've had with my band after a concert is deli-cious and happy. It's the love we share that makes the meal happen. A band that eats together, rocks forever!" M Y NON-FOOD PAS-SIONS I "Medicine, music, cricket, sleeping — not necessarily in that order." M Y FAVOURITE RECIPE I "Aloo ka madraa and Aloo jhinge posto, either one."

Celeb Cook-in introduces you to the foodie hidden in our better-known faces

Palash Sen's Aloo jhinge posto

INGREDIENTS I Green chilies (slit); 2 i Medium potatoes: 5 - 6 i Sugar: 1/2 tsp i Mustard oil: 2 tbsp i Medium onion (sliced): 1 i Panch phoron (fenugreek seeds+ kalonji+ mustard +fennel seeds +cumin seeds): 1 tsp i Poppy seeds (khus khus): 4 tbsp i Peeled jhinga: Vi. kg i Turmeric powder: 1 tsp i Salt to taste. METHOD

• Peel and cut the potatoes into one-inch sized pieces, keep in water. "Soak poppy seeds in one cup warm water for 15-20 minutes. Drain and grind to a fine paste, • Meanwhile, marinate jhinga using half tsp of turmeric powder. «Heat up mustard oil in a pot till it reaches a smoking point, • Mix in panch phoron and allow it to crack-le. Add slit green chillies. Now, add sliced onion and allow it to cook till light golden brown colour. •Mix in pota-to pieces and stir fry on medium heat for five minutes, stirring frequently. • Add marinated jhin-ga and cook it for fur-ther two minutes, j j •Mix in the poppy seeds

Chef Ranjan Anurag, of Renaissance Hotel, Mumbai, serves Palash Sen's Aloo ihinqe posto

paste, stir and mix in half cup of water, cov-er and stir fry on low heat till the potatoes are almost done. *Take off the lid, mix in salt and sugar. •Continue to stir fry till po-tatoes are completely cooked. 'Serve hot. TIPS •Aloo jhinga posto is a Bengali dish, normally eaten as a dry accompa-niment to a meal of rice and curries. *Cut the potatoes in uniform sizes to cook them equally. *You can also add lemon juice before serving, which will add to delicacy to this dish.

Celeb Cook-in Cyrus Sahukar

V J / A c t o r

M Y FAVOURITE DISH I "It depends o n the climate conditions, though my all-time favourite is dal chawal, capsicum stuffed spicy potato with salad and pickle." I LOVE TO EAT AT I "I like home food as most of the time I'm travelling. So, I usually invite people or get myself invited!" M Y FAVOURITE CUISINE I "It 's definitely Indian food, but I also enjoy Thai and Japanese." M Y NON-FOOD PASSIONS I " I love camping in the jungle, which in-cludes spotting tigers, trekking, meeting random people on the road and doing adventurous sports. Besides this, I also love to try my hand at gar-dening." B E S T M E A L I ' V E EVER HAD I

"When I was 15 years old, I went to Saat Taal (Naini-tal) with my friends, I poured 5 kgs of potato, 3 kgs of rice, 1 kg of dal some chicken, green chillies and 300 gm of butter in a pot and the result was the best meal I've ever had." M Y FAVOURITE RECIPE I "Murgh Jhalfrezi." As told to Pallavi Bansal)


Cyrus Sahukar's Murgh Jhalfrezi

Ingredients i Chicken tikka (cooked): 150 gm i Red bell pepper triangles: 15 gm i Yellow bell pepper triangles: 15 gm i Green capsicum triangles: 15 gm i Tomato triangles: 15 gm i Onion triangles: 15 gm i Salt to taste i Red chilly powder: 20 gm i Turmeric: 15 gm i Cumin seeds: 10 gm i Gar am masala powder: 10 gm i Jeera powder: 10 gmi Kasoorimethipowder: 5 gm i Oil: 120 ml i Chopped ginger: 10 gm i Chopped garlic: 10 gm i Chopped green chilli: 15 gm i Chopped cilantro: 15 gm i Lemon juice: 20 ml Method

•Take oil and then add cumin seeds. When they start crackling, add chopped green chillies, ginger, garlic. Cook till the garlic is golden brown. •Add the red, green, yellow, tomato and onion tri-angles arid stir fry for some time. •Then add the chicken dices and add all the pow-dered spices and stir-fry. •Check the seasoning and finish the dish with chopped cilantro and lemon juice. *

R.I) UJSW?,.

Chef Yogender Pal, of The Claridges Surajkund, serves Cyrus Sahukar's Murgh Jhalfraizi

Celeb Cook-in Riya Sen

Actor m • i

Riya Sen's Mexican chicken

Celeb Cook-in introduces you to the lesser- ChefTarun Kapoor, of The Metropolitan Hotel, known foodie hidden in our better-known faces New Delhi, serves Riya Sen's Mexican chicken

MY FAVOURITE DISH I "I simply can't resist eating Black cod fish." I LOVE TO EAT AT I "Nobu is my favourite eating joint." MY FAVOURITE CUISINE I "I relish Thai food." BEST MEAL I EVER HAD I "Black cod fish at Nobu with friends." MY NON-FOOD PASSIONS i "I love swim-ming, doing yoga, listening to music and dancing." MY FAVOURITE RECIPE I "Mexican chicken.' (As told to

Pallavi

Bansal)

K K CHOUDHARY

Ingredients i Chicken thigh: 21 Corn kernels: 'A cup i Retried beans:'/i cup i Olive oil: 1 tbsp i Onion, chop: 1 tbsp i Tomato dices: Vi cup i Bell peppers (red, yellow): 1 i Jalapeno peppers: 1i Gherkins: 2 i Salt: to taste i Pepper: to taste. Method • Heat oil in a pan and saute garlic and chopped onion. • Add chicken dices and cook for five minutes. Also, add corn kernels, diced tomato and refried beans. • Stir gently and add stock if required, mix diced bell peppers and sliced gherkin. • Simmer for five more minutes till chicken is cooked. • Adjust the season-ing and add cream to finish. • Serve hot with jalapeno tossed rice on the

Celeb Cook-in Pankaj Udhas

G h a z a l maestro

Pankaj Udhas' Hyderabadi murgh biryani

Ingredients i Chicken: 1 kg i Rice (Basmati): 1kg i Brown onion:250 gms i Curd: 250 gms i Whole garam masala (elaychi, dalchini, kali mirch, javitri): 50 gms i Garam masala powder: 10 gms l Ghee: 150 gms i Salt to taste i Yellow mirch pow-der: 10 gms i Kewda to taste i Cream: 350 ml i Saffron: 2 gms i Mint leaf: 50 gms i Green chilli: 5-61 Chicken stock: 1 lit i Ginger garlic paste: 50 gms i Lemon juice: 50 ml

MY FAVOURITE DISH I "Tcindoori chicken is my favourite dish as it has no oil and cooked on tandoor. It is well-marinated and I like its smoky flavour. Anything cooked in tandoor is what I prefer actual-ly." I LOVE TO EAT AT I "Since I am a traveller, I eat a lot at restaurants in the hotels. My personal favourite is Nelson Wang's China Garden in Mumbai. The; have the best presentation, and flavour is immaculate." MY FAVOURITE CUISINE "I love to eat Indian food." BEST MEAL I 'VE EVER HAD I "Parkside in Queens, New York, has the best Italian food. They specialise in homemade pasta. The dishes one needs to look out for apart from pastas are Black cod, Chicken Sea bass cooked in garlic and butter sauce." My non-food passions "Horse racing. I have a beautiful filly named Alliana." My favourite recipe "Chicken biryani. It's very complex. It is an in-teresting recipe and an all-day meal."

Method COOKING OF CHICKEN I Wash the chicken pieces and put in a han-

di. Add curd, brown onion, whole garam masala, salt, ghee, ginger garlic paste. Saute chicken until it leaves ghee on side. Add yellow chili powder and chicken stock. Then add kewda cream, garam masala and lemon juice. Keep on simmer flame until chicken is cooked. COOKING OF RICE I Keep water for boiling of rice by adding salt, cardamom and ghee. Add rice. PROCESS OF DUM TO BIRYANI I The parboiled . flavoured rice is spread on cooked chicken. Pour some ghee, saffron and add mint leaf, green chili (slit into

half) on top of rice and cover tightly with silver I or lid. Put on 'dum' on

full flame. Once steam comes out, keep on slow flame for 5-10 minutes. Then remove it from flame, garnish with brown onion and corian-der chopped, and serve.


Chef Laveen Mathur, of Hotel Royal Orchid, Bangalore, serves Pankaj Udhas' Hyderabadi murgh biryani

appetit! Expat chefs get creative as the festive season nears. Rupali Dean puts together a varied palate

Sauteed Water Chestnuts and Baby Corn with fresh Chillies in BBQ sauce Li Peng, head chef, Jaypee Vasant, New Delhi

I n g r e d i e n t s : Water chestnuts -1 0 0 gms; baby corn (boiled) - 1 0 0 gms: corn flour - 1 0 0 gms; oil - to fry; garlic (chopped) - 1 tablespoon; onion (diced) - 2 0 gms; capsicum (diced) - 2 0 gms; chillies (slice) - 2; hoisin sauce - 1 tablespoon; soya sauce (light) - 1 table-spoon; soya sauce (dark) -1 teaspoon; salt-to taste; sugar - % teaspoon; spring * onion - 2 0 gms M e t h o d : Dust the water chestnuts with corn flour. Deep fry till crisp & golden brown. Heat oil in a wok. Saute garlic, onion, capsicum, chillies, hoisin sauce, light and dark Soya sauce, sugar, salt & stir. Add fried wa-ter chestnuts, baby corn, spring onion and toss well.

INDIANS are getting more experimental with eating. Most foodies are globe trotters and know their food well, which perhaps is the reason many hotels and standalone restaurants hire expatriate chefs from across the world. For these chefs, too, coming to India

proves to be a unique experience and inspires them creatively!

Ceviche of Hamachi with Wild Organic Rocket and Orange Salad, Jalapeno Salsa Chef Augosto 0 Cabrera, sushi chef, 360 Degree, The Oberoi's, New Delhi

O

I n g r e d i e n t s : (Makes 5 portions) Hamachi (yellow tail) - 2 2 0 gms; wild organic rocket - 50 gms; fresh orange segments - 1 0 0 gms; cucumber - 50 gms. For the Ceviche marinade: Lemon juice - 60 ml; ginger - 20 gms; garlic - 5 gms; coriander - 2 0 gms; Mitsukan vinegar -150 ml; light soya sauce - 1 0 ml; sea salt - to taste; crushed pepper - to taste For the Jalapeno salsa: Jalapeno - 30 gms; chopped onions -20 gms; tomato - 2 0 gms; olive oil - 50 ml; lemon juice - 2 0 ml; sea salt - to taste M e t h o d : Fillet a Hamachi; keep aside chilled. Prepare the mar-ination by mixing all the ingredients of the marinade in a bowl with finely chopped coriander stems, garlic puree and ginger juice.

Leave the marinade in a chiller for an hour. To prepare the sal-sa, finely chop the jalapeno chillies, onions and tomato; add sea salt, olive oil and lemon juice. Keep aside chilled. Assembly: Thinly slice the Hamachi and lay it down on a plate. Whisk the marinade and add two tablespoons evenly on the Hamachi slices. You will find the Hamachi turn-ing pale showing the acid in the marinade cook-ing the fish. Add the salsa on top. Before serving the Ceviche, mix the rockets leaves with juli-ennes of cucumber and or-ange segments and lightly dress it with the Ceviche mari-nade. Serve chilled.

Artichoke Ravioli in Tomato Basil Sauce Giancarlo Francesco, executive chef, Four Seasons, Mumbai

Ingredients: (Serves two) For pasta: Flour - 1 1/2 cups; eggs - 2; salt -1/2 teaspoon; water - 2 tablespoons For stuffing: Artichoke - 800 gms; white wine - 3 tablespoons; crushed garlic - 5 cloves; basil-1 tablespoon; chopped parsley -Vt cup; salt; olive oil - as desired; ricotta and parmesan cheese - 25 gms each; cracked pep-per; butter. For sauce: Tomato - 1; potato - 1 ; leek - 1 M e t h o d : Dough preparation: Mix all filling in-gredients until it's creamy. Mix ingredients in a mixer. Hand knead for 2 minutes and let rest for 20 minutes with a wet paper towel over it. Use in

the pasta machine; roll out strips and make 2 T mounds of cheese about 2 inch-

es apart. Cover with another dough strip and cut and

crimp to form ravioli. Let it

Stuffing: Cook artichoke with white wine, crushed

garlic, basil, parsley, salt and olive oil. Stuff the pas-

ta with the filling. Mix puree, ricotta, parmesan, basil, salt and

cook and braise it in butter sauce. Sauce: Grate tomato in olive oil and pecorino sauce.

For pecorino sauce, cook potato and leek till soft and then blend it with cheese. Add the stuffed artichoke pasta.

Chorizo Horizo Stuffed Confit Duck Leg Shaun Kenworthy, The Blue Potato

I n g r e d i e n t s : Duck legs - 8; apple - 1; Chorizo - 4 0 0 gms; onion -1; garlic - 4 cloves; bread - 4 slices; cooking oil - 1.5 litre; cloves - 8; black peppercorns - teaspoon; star anise - 4 salt-to taste; pepper - to taste.

M e t h o d : Season partially boned duck legs, (or chicken if you must) with salt pepper and set aside. Either mince, place into a food proces-sor or finely chop peeled and roughly chopped apple, chorizo, rough-ly chopped onion, peeled garlic, and the slices of bread that have been quickly dipped into water. At the opening of each of the legs, fill the cavity with some of the mixture and stitch up the flap so that the stuff-ing stays in place. Repeat eight times. In a large saucepan, fill it with around 1.5 litres of cooking oil. Throw in cloves, black peppercorns and star anise. Careful-ly place in the duck legs and simmer on the lowest pos-sible heat for around 2-3 hours, until the legs are moist and tender. Set aside and allow to cool. Once cool, carefully lift out the legs and retain the luscious, porky,

duckey cooking oil for making more of the same or using it else where. When you're ready to serve, pan fry, bake or heat through under a grill until crisp. Serve with fondant potatoes, crisp rocket leaves and harissa dressing, or with a nice salad, some crusty bread and a glass red wine.

There's nothing like a crunchy, quick garden fresh salad. Ravneet Kaur gets celebs to give their healthy salad recipes!

KUSUM SAHWNEY, A U T H O R

r l l l S *>RAHLAD ^ A K K A R ' Br r; iB ln9rec''ents 1

Medium-sized grapefruit j j v i ^ j p packet Chinese beans sprout

•Pomegranate Dressing I

—1 •Balsamic vinegar •Salt •Sugar •Lemon juice •Olive oil Method ( Use your fingers to pulp out the

Iflesh of the grapefruit. Use a sharp and

medium-sized knife and shred the flesh • I k Mix all ingredients and toss the salad M t f i n the dressing just before serving. • • f Garnish it with sliced tomatoes.

DINESH BHATT

TANISHA MOHAN M O D E L

Ingredients I •1 1/2 green papaya •1/4 cup peanuts •3 garlic cloves •1 tbsp brown sugar •1 1/2 tbsp fish

Ingredients I

strawberries '

tomatoes 0 P B l l U j | P H •Salad leaves •Balsamic vinegar •Extra virgin olive oil •Feta cheese •Almonds or walnuts •Salt and pepper to taste Method I Slice the strawberries and cherry tomatoes in half. Wash salad leaves and toss together with balsamic vinegar, olive oil and almonds. Garnish with feta cheese. You can use Stilton or Gorgonzola cheese for a strong taste.

Dinesh Bhatt P»B. x A sauce •1 diced tomato •Asparagus (option

•Some crushed red chillies

Method I Peel, ™ N l de-seed and grate ... J P papaya. Mix lemon juice, fish sauce, sugar and tomatoes in a bowl. A l f r - J f i Add chopped garlic and peanuts. To this, add the grat-ed papaya and toss the mixture just before serving. Add some more roasted peanuts and crushed chillies on top.

NITIN MALIK

V l J A Y A R O R A FASHION DESIGNER

Ingredients 11 cup rocket leaves •1 cup Iceburg lettuce •1 orange •Cherry tomatoes •Pinenuts or walnuts

pepper, olive oil, lime juice and toss the salad.

Method I Wash the ad leaves and tear the leaves with hands. Add or- I ange slices, | pinenuts and cherry tomatoes. * Next, add salt and

i »Lime juice ! *3 tbsp olive oil

•Salt and pepper Wash the s a l - ^ g

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Celeb Cook-In (Gnv64)