Being a restaurant chef, I hardly get an opportunity to prepare dinner at dwelling. And so, I’ve been making use of this time to prepare dinner some good home-style meals with a twist. I’m making use of all the things within the freezer, the spices I gathered throughout my travels, black and pink salt, in addition to the easy ones at dwelling, comparable to turmeric and purple chilli powder.
This morning, I made channa masala; it’s my spouse’s recipe and we plan to eat it as a late lunch. We might be having it with some entire wheat pav that we purchased. The pav might be toasted on the tawa and served with some channa on prime, alongside with chopped onions, tomatoes, some bhujia, and curd that I whipped with some tamarind and inexperienced chutney.
- Ingredients: 1 corn on the cob; 2 medium sized onions; 2 to three medium sized carrots; 2 unpeeled potatoes; salt to style; 1 bay leaf; turmeric powder; purple chilli powder; chaat masala; lemon juice and chopped coriander leaves
- Method: Cut the corn on the cob into two to 3 items. Peel and lower the carrots into two halves. Peel the onions. Cut the unpeeled potatoes into two. Put all these in a stress cooker and add water simply sufficient to cowl all greens. Add salt, a bay leaf and turmeric powder. Close the stress cooker. Cook for 2 whistles. Let the stress subside and open the cooker. Remove the greens and season with purple chilli powder, chaat masala, lemon juice and chopped coriander leaves earlier than serving.
- Recipe by chef Vicky Ratnani
I’m at dwelling in Mumbai now and am doing simple cooking, utilizing elements that now we have stocked up on. There was a packet of mushrooms within the fridge with was starting to show brown. I put it to make use of by including it to a pasta with a spicy tomato base. I additionally make lunch and dinner at the identical time. For occasion, after I made rice the opposite day, I made a bit of additional so I might make fried rice with it for later. I’m taking part in with my masala dabba, developing with varied permutations and combos.
We are additionally cooking with every kind of greens; getting artistic with Indian meals utilizing elements at hand. There are dishes that I wouldn’t in any other case make, that I’m making now. I attempted my hand at a pumpkin bhaji that I made with potatoes and contemporary spinach and methi a number of days in the past. I whipped up my model of moong dal pesarattu to go with it. It may also be used as a filling inside dosa. I additionally prepare dinner fairly quick. My spouse is amazed at how I’m carried out making a bhaji by the point she wakes up within the morning. Tonight, we’re going to have chilla – I’ve already soaked toor and moong dal in preparation. It’s is stuffed with protein and doesn’t want something to go with it.
I’m additionally utilizing this time to make amends for some studying and exercising, and decluttering my cabinets. It’s good to be cooking at dwelling – cooking makes one blissful.
In this collection, India’s fashionable cooks and restauteurs share their lockdown cooking habits and recipes with us.