Big month August!

With Madhuri Dixit at the Press Conference

Maha Challenge is just round the corner! There is super excitement all around, in my office and the channel office and we are definitely gearing up for a hectic few weeks ahead…
Yesterday addressed a press conference regarding the new show on FoodFood, Maha Challenge at Taj Land’s End in Bandra with Madhuri Dixit, where I presented the format of the show. More than hundred journalists from print, electronic and online media were there to cover it. It will have thirteen episodes, telecast beginning from September 1, 2011. Contestants from all over India have been chosen through auditions and roadshows held across many major cities in the country. I’m sure you all must’ve been following my past blogs where I’ve been writing a lot about this entire event. Coming back to the format of the show, two teams, each with eight individuals and their mentors will be competing every week. There will be a panel of judges as well as jury who’ll be deciding on the winners from the final competitions. The jury will consist of star chefs and celebrities from various fields.
Apart from this, the Press Conference had a fun filled session where there was a roti rolling competition between Madhuri and me. This became a photo opportunity for most of the journalists. All this was followed by high-tea and the event successfully got over by the evening.
By the time the event got over, I had to rush back to office to finish a portion of the shoot for Secret Recipes, and managed to catch a good night’s sleep just to return back to office today morning for a workshop on ‘Reputation Management and Branding through Social Media’ by social media expert Shashi Bellamkonda. Shashi, settled now in the US, is a very good friend and as he is holidaying in Mumbai just now he graciously accepted my invitation to address my team. The workshop was attended by all my staff alongwith Alyona and the representatives from the rest of our business partners like Popular Prakashan, Wonderchef, Indian Cookery Private Limited, indiancookery.com and FoodFood. Thanks Shashi for the information imparted, it will definitely help us as an organisation to reach out to wider audiences. We wound up with some snacks and coffee and that I will share here!
Till I write again.
Sanjeev Kapoor
Advertisements


Today a delight awaits for the residents at Vikhroli for there is a live demonstration of cooking being done at Home Stop using my WONDERCHEF range of bakeware and cookware. The timings are 5 pm to 7 pm and my colleague Chef Harpal Singh Sokhi will show you how to make cakes, pizzas and biryanis using his own flamboyant style.

Yesterday I had the opportunity to attend the launch function of my new set of books named KITCHEN LIBRARY VEGETARIAN COLLECTION at Korum Mall in Thane. Soon it will be available at www.sanjeevkapoor.com. In this Vegetarian Collection comprising of five volumes, I have a banquet of delicious vegetarian Indian and international foods ranging from the everyday to the exotic, from heritage fare to the hot and happening. All these books will help to make every meal a gourmet’s delight with tried and tested recipes from our kitchens!
I get a lot of enquiries from food lovers settled outside India about what they can use as substitute for khoya in mithai. I can only suggest the options of condensed milk and/or milk powder.

Well, I guess, staying in India makes us lucky as we get readymade khoya! If one wishes khoya can be made at home. Just be prepared to burn a lot of gas and have patience. It is easier said than done. Khoya can be made at home, though the method is little tedious. It is prepared by boiling and reducing the milk to a semi-solid stage. The milk is to be boiled in a large kadai on a high heat and stirred occasionally. The heat is reduced as the milk thickens. When the mixture is in a semi-solid stage it is removed from the heat and set into moulds.

There are different types of khoya depending on the use of ingredients and moisture content. When you use full cream buffalo milk to make khoya, every litre of milk yields 200 grams. This khoya is used in burfis and laddoos. There is a different khoya that is made with low fat buffalo milk. The process of making it is the same as shown above but it is removed from the heat slightly earlier. It is loose and sticky in consistency with higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa. The dandedaar khoya which is excellent for kalakand is also made from full cream buffalo milk. The difference is that khoya is curdled slightly by adding a little tartaric acid. The milk curdles slightly hence the khoya is soft textured.

Let’s look at some recipes that use khoya:

Ananas ka meetha
Mawa Roll
Mawa Cake

Have a happy sweet weekend.
Sanjeev Kapoor.

Wonderchef event in Pune

Driving down to Pune today and it will be lovely drive as the rains have washed all the greenery clean to a sparkle!



The Wonderchef event begins at 9.30 am at S.M.Joshi Auditorium, Near Patrakar Bhavan, Ganjve Chowk , Navi Peth, Pune – 411 030. It’s all about healthy cooking using top of the line cookware and bakeware. You can look forward to chocolate cake, dosa, pan pizza and chicken dishes.


Healthy cooking is a real passion with me. I have not only answered numerous queries about how everyday cooking can be made simpler and healthier, but I have also enjoyed compiling recipe books on this topic. There are more on the anvil now and as time goes by, you will have access to newer techniques of simpler cooking.


That is my mantra, really. To make the process of cooking as simple as possible so that when one reads the recipe it motivates the reader to try it out….with confidence and with the feeling that “I can do it”. Every step brings one to success or failure. And success is only another definition of failing but forward every time. If you do not get a good result from the recipe the first time around, try again…and again…till you are satisfied.


I will give you the simplest of the recipes today and the weekend is the best time to try them out.



Steamed Dosa

Mixed Vegetables in Coconut Kadhi

Chocolate Yogurt


Till I write again

Sanjeev Kapoor

Yesterday was probably a day that I will remember for a long long time. The formal launch of The Yellow Chilli in Ahmedabad. It is likely that I underestimated the love for food that Amdavadis nurture! I was overwhelmed by the media’s enthusiasm in covering the Press Conference yesterday afternoon. I was impressed by the way my team had things working like clock work all through the day. I am sure there were many a tense moment behind the scenes, the creases smoothened out by Rajeev Matta (COO), Saurabh Saxena and Jahid Inamdar. Thanks all and kudos to you. I am sure there were around seventy media persons who addressed their queries and answering them took more than a couple of hours! A short rest period and then it was time for the evening party which was graced by eminent personalities of Ahmedabad. I had a chance to have extensive conversations with Mr Vimal Ambani, IG, DGP and Commissioner Police, Mr Chonas of Havmor, representatives from Zydus, and columnist Esther David.
The food? Well, we had the tables really spread out! Most of the menu items were presented and the sweet tooth of Ahmedabad was truly and magnificently pampered with Chocolate cake, Mango cake, Gulab-e- Gulkand, Fruit jelly, Badam Halwa.

As visions of such great desserts come before you, let me share some more desserts here.

Mango souffle, Chocolate Mousse, Very low fat brownies.

Off now for the live demonstrations at The Kitchen Show (I am in Bengaluru!)…

Sanjeev Kapoor.

Wonderchef show in Gurgaon on April 15

Am in Delhi today and tomorrow at Gurgaon – for a Wonderchef Demo. The time is 11.30 am and venue: Vipul Green Club, Sohna Road, Opp South City 2, Gurgaon.

What will be I demonstrating? Some chicken, some dessert, some pizza…I will let the suspense remain! Right now, feeling that the moist air of so-hot Mumbai is better than the dry atmosphere of Delhi! Delhi thrives in a little world of its own. When it comes to food, the cuisine is fit for royalty as delicacies are served to prime ministers, presidents and dignitaries. Drop in at any Indian restaurant and a mind boggling array of Mughlai rich sauces, butter-based curries, ginger-flavoured succulently roasted meats will be available. Not to forgo is the rose petal strewn kulfi, which is creamy and melt-in-the-mouth. Old Delhi is a wandering gourmet’s delight as snacks like chana bhatura, stuffed kulchas and fruit chaats not only tingle the palate but also satisfy hunger pangs admirably well.

I do not know if I will have the time to go and have these in this trip but as the mouth waters thinking about the Dilli delights I will share some recipes with the same flavour.

Dilli Aloo Chaat, Chole ,Baked Bhature .

Meantime, I have to get back to the wedding functions that we are here to attend.

Happy Cooking
Sanjeev Kapoor

Make a plan and go for it!

It is a simple principle that always gives me great joy in life. Make a plan and go for it! It could be a planned day or a planned week, month or a year….like yesterday, was a planned Sunday for us. Did the shopping that was planned, cooked a lunch of Thai Green Curry and Jasmine Rice, saw two movies at home back to back, and then again feasted on some marvellous prawn curry sent over by our dear friend Nirmala aunty. Totally relaxed and so did Alyona as she got a good break from cooking!

Leaving for Delhi tomorrow to meet up family and attend a wedding. Then following on to Gurgaon for a Wonderchef show. It could be on the 15th or the 16th.Will post details as soon as I get confirmed info.

Which is the food that is in high demand in this season? Some will say mangoes and some will say ice cream! We now have so many brands to choose from with the Italian gelato also gaining favour. There are some classic ice cream desserts that are famous around the world, but I would like to mention the Arctic Roll which is a British dessert made of ice cream wrapped in sponge cake to form a roll, often with jam between the sponge and the ice cream. Another is Baked Alaska, a dessert made of ice cream straight from the freezer placed in a pie dish lined with slices of sponge cake and topped with meringue. The entire dessert if then placed in an extremely hot oven just long enough to for the meringue to set. The meringue is an effective insulator, and in the short cooking time needed, it prevents the heat from getting through to the ice cream. Ice-creams now come in a mind-boggling variety of flavours. Many people also like ice cream sundaes, with ice cream, hot fudge, nuts, whipped cream, cherries and other toppings of their choice. Here I will help you make ice creams with decidedly different flavours! Enjoy!

Chilli Ice cream

Gulab Jamun Ice cream

Mango and Coconut Ice cream


Till I write again

Sanjeev Kapoor.

Always create magic in the kitchen

The Wonderchef event in Bangalore went off well yesterday. Flew down to Delhi in a couple of hours from Bangalore. Only going to pick up Mom from Delhi and then back in Mumbai by late evening Saturday.

We have been doing trials with some recipes that use wine in cooking for the new magazine. New vistas for our kitchen, for sure! And food and cooking is like a cauldron of excitement that has no bottom. In fact if I am ever asked to do a survey on cooking I would choose the topic of daily cooking being a daily chore. To state the obvious, cooking is a daily job so it may be a daily chore and why not? Not every person loves cooking (so what if the same person loves to eat!) and rustling up meal after meal with ingenuity does call for a lot of efforts and planning.

It is to be pointed out that not everybody enjoys new things at every meal…once in a while it is a refreshing idea to serve a new creation or a variation of the same old stuff. So if you are ready, the following pointers will help to make the daily cooking/chore a daily adventure.

Any leftover vegetable like paneer bhurji, baingan bharta, aloo matar ki sabzi or even leftover pulao makes good fillings for stuffed tomatoes. Prepare an array of tomato cases, capsicum cases and onion cases and fill them up. Give toppings of breadcrumbs and grated cheese and let the tray bask under the grill for a while. A very sumptuous and colourful dinner dish is ready!

If your children are fussy about vegetables, why not pierce carrots, tomatoes, paneer cubes, onion chunks, capsicum cubes onto metal skewers and grill them. For more show of creativity make fancy shapes from the vegetables and then skewer them. Brush with salted butter before grilling. Season with salt and pepper or even chaat masala and serve on a bed of lightly flavoured rice. What looks good to eat will definitely find favour with the kids!

The repetitive combinations of dal chawal, roti sabzi, rajma chawal, idli sambar, dosa chutney, chicken curry and parantha, chole bhature can all do with reincarnations. Let us take dal chawal. Serve it by all means but after mixing it in a casserole dish and tempering with chopped onions and beaten yogurt. Garnish with chopped coriander. Roti sabzi can be altered by turning them into closed packets. Simply place some sabzi on one half of the roti. Fold over to make the round edges meet and present a semi circle. Seal the open ends with a little water and make indents with a fork all over. Lightly fry on the pan and serve with tomato ketchup. I am sure even the adults will find nothing amiss in this made up fare!

Making of Holi Quiz for mobile service providers was fun. Everyone in office participated. Lot of non sensical things, questions, debates….. but Indian festivals are like that full of fun and less of definitions.

There’s more in the pot for you! My three promises of getting something different on the table: Palak Lachcha Parantha , Chenna and Fruit Envelope, Penne and Vegetables in Makhni Sauce.

Till I write again

Sanjeev Kapoor