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Food critic Vir Sanghvi describes him as 'The real star of MasterChef India'. A name to reckon with, celebrity chef and judge of MasterChef India Season 1, 2 and 3, Kunal Kapur went on to write a book A Chef in every Home.
Here are nine mouth-watering recipes excerpted from Kunal Kapur's A Chef in every Home.
Makes 1 cup
Tzatziki originated in Greece and Turkey and is usually made with goat or sheep milk. But cow or buffalo milk is also a great substitute.
Hang yoghurt in a muslin cloth for 2 hours. Separately peel and grate the cucumber. Smash the garlic cloves and finely chop them.
Add garlic, grated cucumber, olive oil, chopped dill leaves, lemon juice, salt, and pepper to the yoghurt and whisk it well. Allow it to sit in the fridge for an hour and whisk again before serving as a dip.
Excerpted from A Chef in every Home with kind permission of the publisher Random House India
You can buy Kunal Kapur's A Chef in every Home here!
Aubergine and Peanut Chutney
Makes 1 small jar
This unique recipe is somewhat similar to the Hyderabadi dish of sweet and sour eggplants. Together the sourness of the tamarind and the sweetness of jaggery combine to make a great flavour.
Heat olive oil and add kalonji and jeera. When it crackles, add curry leaves and immediately add the tomatoes. Saute for a minute. Add red chilli powder, turmeric, and slat. Stir for a minute.
Now add the aubergines and cook for 3 to 4 minutes. Add tamarind, cover and let it simmer on low heat for 2 to 3 minutes. Add the grated jaggery and roasted peanuts. Check for seasoning.
Remove and allow it to cool. Store in a right fitting jar.
Apple Walnut and Greens
Preparation time 20 mins
Apples and walnuts are a delightful gift from heaven if they are combined together. This is a simple salad to make and is packed with nutrients. The curry powder complements the taste of the apples beautifully.
In a bowl, place the apples, walnuts, and assorted lettuce.
Separately mix mustard paste, lemon juice, curry powder, honey, and olive oil to make the dressing. Season lightly with salt and pepper.
Pour the dressing over the leaves and apples and serve chilled.
Bhuttae ka Shorba with Chilli Butter Popcorns
(Indian corn Soup)
India is famous for serving spicy roasted corn on the cob. This version is a take on the corn on the cob but the spices evoke the similar taste of street side masala corn.
Make a puree of sweet corn and keep aside. In a pan, heat oil, add bay leaf, and jeera. Now add the finely chopped onions, green chilli, ginger, and garlic.
Lower the heat and cook till the onions are transparent. Add the refined flour and suite till blonde in colour. Now add the sweet corn mash and sauté for 3 to 5 minutes. Add sufficient water and give it a quick boil and then simmer for 5 to 7 minutes.
Adjust seasoning and finally mix in the chopped coriander and sprinkle chaat masala over it.
Melt butter and pour over the popcorn, sprinkle red chilli powder, and serve along with the soup.
Preparation time 15 mins
Cooking time 10 mins
Khoba, which means incisions on bread, makes this Rajasthani bread a delightful sight. It is so pretty that it is the single most reason to go ahead and try it. These incisions help to capture the extra ghee or butter in which it is cooked. I have added a few of my own flavours to enhance the taste.
Mix together flour, salt, 1 tbsp ghee, ajwain, fenugreek leaves, and water to make a stiff dough. Let it rest for 10 minutes.
Now divide the dough into balls. Roll out round and thick discs about 8” diameter. Using your fingers, push, pinch and lift the dough at various places to make indents and pinches on the surface. Do the same on the sides as well.
Heat a griddle and cook with the pinched side up first, then turn. Apply ghee on both sides and cook on medium heat for a nicely done crisp bread. Serve hot.
Charmoula Rubbed Grilled Fish
Preparation time 10 mins
Cooking time 15 mins
Charmoula is a rub or marinade that goes very well with seafood. It is commonly found in the cuisines of Algeria, Tunisia, and Morocco. A brilliant combination of coriander, spices and olive oil, which has a very subtle yet expressive flavour.
Pat dry the cleaned and gutted fish. Using a sharp knife, make small slits on the flesh of the fish on both sides, from top to bottom. Apply lemon juice and sprinkle salt and pepper. Keep aside for 10 minutes.
Rub the charmoula on the fish and leave aside for 10 minutes. Preheat an oven to 170 degree c, and bake the fish for approximately 25 minutes.
Preparation time 20 minutes
Ravioli is pasta that is stuffed. You can stuff it with vegetables, meats, cheeses, and even eggs. You can prepare them and freeze for a few weeks.
Heat oil in a pan and add onions and fennel. Saute for 2 minutes and add the pumpkin. Season with salt, pepper, and nutmeg. Cook till pumpkin is tender and remove. Using the back of a spoon, mash up the pumpkin. Cool and mix in grated cheese.
Roll out the fresh pasta dough using a rolling pin. Flatten to about 1 mm thick. Using a round cutter, cut out round discs of about 2 1/2 ‘ diameter.
Place a spoonful of mashed pumpkin in the centre of a disc. Using your fingertips apply water on the edges of disc. Now carefully place another disc on top of the pasta and press gently. Press around the stuffing, lightly lifting it to give the shape of a head, working your way out towards the edges. Use a fork to press and seal the edges.
This will let out any air bubbles. Repeat for the rest of the dough. Boil water and add some oil to it. Drop the ravioli in boiling water and cook till it floats to the surface. Remove using a slotted spoon and place on a greased plate.
Heat pan and add butter. Add walnuts and sage and allow the butter to froth. Once it starts to turn brown, remove from heat and drizzle on top of the ravioli.
Bedtime Chocolate Shots
Preparation time 15 mins
Cooking time 15 mins
Chocolates always help in lifting up your spirits. Here are three different flavours of chocolate shots – dark chocolate with chilli, fennel with white chocolate, and citrus with milk chocolate. This recipe is a great start to a romantic conversation and s a perfect end after a good meal.
For chilli dark shot, mix cream, milk cocoa powder, slit chilli, and dark chocolate in a pan and put on a low heat. Once the chocolate melts, strain the chocolate and pour in shot glasses. Serve while it is still warm.
For fennel cardamom white shot, mix cream, milk, white chocolate, fennel seeds, and cardamom powder in a pan and put on a low heat. Once the chocolate melts, turn off the heat and keep aside to allow the flavours to infuse for 2 minutes. Strain and pour in shot glasses and serve while it is still warm.
For orange cinnamon milk shit, mix cream, milk, milk chocolate, orange rind, and cinnamon powder in a pan and put on low heat. Once the chocolate melts, turn off the heat and keep aside to allow the flavours to infuse. Strain and pour in shot glasses and serve while it is still warm.
Paan Supari Pannacotta
preparation time 15 minutes
Cooking time 10 mins
Betel leaf and the Indian betel nut is a mouth freshner with a unique zing. In India, it is customary for the hosts to offer their guests this after dinners. This desert takes on the Italian pannacotta and gives it a fresh avatar.
Soak gelatin with equal amount of cold water in a bowl and keep aside.
Pour the cream in a pan and bring it to a boil. Remove from heat and add sugar and kewra water. Let it rest till it is turns warm.
In the meantime, put the betel leaf in a blender and add 2 ice cubes. Make a puree but make sure it does not turn brown.
Heat the gelatin a pan over a fire or in a microwave till it turns liquid. Add it to the warm cream. Add the betel leaf puree and supari.
Pour the mixture in a mould of your choice and refrigerate for 2 hours. Then, demould and serve topped with some gulkand.