Celebrate your independence in the kitchen with these delicious traditional recipes given a contemporary twist! Try them out this Independence Day and glam up your annual 15th of August feast!
Sarson, makki aur mozzarella ki mauj – Flavours from the yellow, mustard fields of Punjab mixed with the cheesy delights of Italy! Roti and saag are every true blue Punjabi’s favourite and we transform this regional classic into a stylish dish that is perfect for any party. Mini crisp maize flour rotis topped with a dollop of delicious saag and mozzarella cheese – gratinated to perfection.
Golgappa espresso shots – Golgappas, panipuris or puchkas are chatpata and spicy, right? Now comes the kahani mein twist, this one’s sweet - golgappa complete with coffee, chocolate, cream and crumbled motichoor laddoos. Serve these as a welcome drink as a trailer for the fabulous food to follow.
Manhattan Pav Bhaji – Flavourful mixed vegetable mash, crisp toasted pav slices and a quintessential layer of butter - all the essentials of a pav bhaji, sitting pretty in a sleek Martini glass - A Mumbai style pav bhaji with a Manhattan style presentation.
The Yellow Chilli Style Thalipeeth – This recipe is from the kitchens of Sanjeev Kapoor’s restaurant – The Yellow Chilli. Earthy multi flour Maharashtrian flatbread piped with a creamy hung curd mixture, a sprinkling of sumac powder and a spicy green chilli chutney known as kharda - the whole deal!
Punjabi Kadhi with Rice Balls – Sanjeev Kapoor’s unique way of serving his all-time favourite recipe of kadhi chawal. A thick, silky, gram flour kadhi poured over sticky rice balls, served along with crisp methi ke pakore on the side. Desi flavours and a videshi look!
Cuppa Biryani – The components of every good biryani right from the fragrant rice, mixed vegetables or meat, fried onions and even a tadka yogurt salan; all packed into little individual cups – sealed with atta and baked. Probably, the next big food trend – cuppa biryani is here to stay.
Tawa Mithai Chaat – A great way to celebrate the array of mithais that India has to offer. Mini rossogullas, gulabjamuns, dry fruit burfis, rose flavoured crisp jalebi sticks and a yummilicious rabdi. This chaat is something you will have to make on your own to know how fabulous it is.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
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