Busy with KK Shoot

Am going to be short and sweet as have to collect my thoughts for the new Khana Khazana recipes. I am sure you must be wondering how it is all done but let me tell you that making these episodes require a lot of planning, a lot of shopping and of course, total coordination as well as solid back up.

There will be some respite after three days and then I could probably talk to you for longer. What am I going to cook up this time? Please wait and watch! You know the show timings…

In the meantime, let the pots simmer with some fragrant biryanis and rice…perfect summer dinners with thick yogurt on the side.

Tawa Pulao

Varhadi Bhaat

Vegetable Biryani.

Happy Cooking!

Sanjeev Kapoor.

Dubai experience, our own cricket team, KK shoot

Got back from Dubai just before dawn today. The days were filled with work and I enjoyed making the new recipes at the Mega Mela. I have already updated you on the first lot that I demonstrated, and later on I showed how to make Corn and Mozzarella Patties (served with Beetroot Jam), a Fish Biryani and Prawn Golgappa with Kalakhatta. I will be sharing the recipes with you when time permits.

Right now, the cricket bug has got our team! In fact, we have our own team and these guys practice with fervour on ‘off’ days. I think it is tremendous exercise and if the fitness bug also gets my team, I will be very happy. I invite names from you for our cricket team that comprises of my Khana Khazana workforce. So let your ideas pour in.

The buzz is on as preparations for a Khana Khazana shooting schedule are already underway. The activity will reach a peak in a day or two and then everyone will put his or her head down and work, work and work till the episodes are canned and sent off to Zee. This too is an exciting time as the newness of cooking for you will never be jaded for me.

So while I get back into the groove, some recipes for you with the flavour of summer!

Gulab e Aab ,Bailley’s Irish Crème Mousse ,Lemony Fiesta
Be cool.
Sanjeev Kapoor.

Mini celebration today, re-instate sherbets

Those who finish their ICSE finals today will be relieved, jubilant, feeling free! Rachita, my older daughter, wants to party but Kriti my younger one is still in the midst of her final exams! Well, Alyona can best handle the situation I feel. Rachita was also telling me about some of the smses that have already started doing the rounds for April Fools Day…I mean, this is misusing technology but I guess it is the order of the day.

Off to Dubai and as I have already told you about the Zee Dubai Mega Mela let me also tell you that the food demos have something in store for you: something new and intriguing and brand new compositions, something I call zara hat ke, that are of course, easy to do at home but with an exotic finish. Now, I am not going to reveal the recipes here, YET. I am going to demonstrate two recipes on each of the three days April 1, 2 and 3.

What I also want to do is re-introduce the joys of drinking sherbet at home. This will definitely decrease the ‘need’ for aerated drinks and introduce traditional cooling methods at home. In the earlier times medicinal herbs, vegetable extracts, roots and sandalwood were added to enhance the therapeutic and nutritional properties of sherbets. These were truly healthy! But with time the pure ingredients have slowly made their way out. Sherbets are not just sweet coloured beverages. They are high in vitamin content and are rich sources of natural antioxidants. As most of them are sugar syrup based one should remember that they have calories as well. Sherbets maintain and adjust the body’s water and electrolyte balance, encourage the function of liver and kidneys, check vomiting, diarrhoea and indigestion. The organic types are pure syrups of fruits or floral extracts. You can choose from orange, pineapple, carrot, watermelon, rose, kewra. Synthetic sherbets are made with essences and are not high on my favourite drinks list. Moreover they are slightly acidic too. There is no limit to the types of synthetic sherbets that can be produced!

So what to look out for? Gulab or rose sherbet: Highly held as a blood purifier. If it is made from pure gulab jal that has been distilled from desi gulab petals, then you have something that is anti-acidic, anti-flatulent and rich in antioxidants. Khus sherbet is the pure extract of khus roots. It relieves acidity and purifies blood. The khus extract is obtained through a meticulous process and is blended with herbs to enhance the quality. Intake of khus syrup gives instant relief from heat stroke. It has diuretic properties too. Chandan sherbet is an exotic extract of edible chandan derived through conventional methods. Traditionally it was used as a sedative but it is equally efficient as a cardiac tonic, a stimulant and an antiseptic. It has a soothing effect on skin through its blood purifying properties. It can also be used to alleviate gastric irritability. I could go on about zafrani and badam and faalsa and kokum…..but going to catch a flight now.

And now to give foods a twist and increase the pleasures of April 1.

Cheese Fondue with Pavbhaji Masala

Paan Kulfi

Hariyali Paneer Makhani

Till later then,

Sanjeev Kapoor.