cookeryplus

COOKERY PLUS

Têtê

-À-Tê

tê Dubai's Chef Uwe Micheel gets candid about food, music, life and cooking...

Vol 1 | Issue 1 | Oct-Dec 2011

Mai

n Co

urse Italian Culinary Art

Iranian and Continental Recipes Eid Recipes by Chef Sanjeev Kapoor Fruit Punch The Bowl that Cheers

C A P T U R I N G E V E R Y W O M A N ’ S H E A R T A N D E V E R Y M A N ’ S P A L A T E

InauguralIssue

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A FourPlus Publication

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In this issue Vol 1 | Issue 1Oct-Dec 2011

Butterflied Garlic ShrimpChicken Stroganoff

Lamb with Honeyed OnionsBlueberry Pie

Ash-e ReshtehZereshk Polo Ba Murgh

Baghali Polo Ba GhooshtSholeh Zard

ItalainCuisine

Recipe Corner

NOT JUST PIZZAS, PASTAS AND MEATBALLS…

“Cookingis all about

being social”CHEF UWE MICHEEL ,

GETS CANDID ABOUT FOOD, MUSIC, LIFE AND COOKING..

IRANIAN AND CONTINENTAL RECIPES

FOOD STUFF PAGE 44 TIDBITS PAGE 47 PARTY PICK PAGE 48 CHOPPING BOARD PAGE 50

6PAG

E

Eid Special

My bondwith the

Middle East

SPICE UP YOUR EID WITH CHEF SANJEEV

KAPOOR

40PAG

E

20PAG

E

12PAG

E

Also

COOKERY PLUS

Têtê

-À-Tê

tê Dubai's Chef Uwe Micheel gets candid about food, music, life and cooking...

Vol 1 | Issue 1 | Oct-Dec 2011

Mai

n Co

urse Italian Culinary Art

Iranian and Continental Recipes Eid Recipes by Chef Sanjeev Kapoor Fruit Punch The Bowl that Cheers

C A P T U R I N G E V E R Y W O M A N ’ S H E A R T A N D E V E R Y M A N ’ S P A L A T E

InauguralIssue

EGP 25TND 6.5

JOD 3KWD 1

QAR 15BHD 1.5

OMR 1.5SAR 15

LBP 6000AED 10

A FourPlus Publication

4 CookeryPlus

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EDITORIAL

SIRAJ BOLARCHIEF EXECUTIVE OFFICER

MAHBOBA BAQER HUSSAINEDITOR IN CHIEF

ALIM BOLAREDITORIAL DIRECTOR

VINITA BHATIAGROUP EDITOR

ISHITA BALSUBEDITOR

SANJEEV KAPOOREDITORIAL CONTRIBUTION

FIROZ MITHAIWALLAFOOD CONSULTANT

MARKETING

JASBIR BOLARMARKETING DIRECTOR

KAIZEEN BOLAR

HOMIYAR SACHINWALLABUSINESS DEVELOPMENT

FINANCE

R K THAROORPRESIDENT

DESIGN

FOURPLUS ADVERTISING LLCGRAPHIC DESIGN/PHOTOGRAPHY

THE YELLOW DESIGNS ADVTG

TALAAT SENGAB 360 ARABIC

SOLUTIONSTRANSLATION & TYPESETTING

OF ARABIC EDITION

DISTRIBUTION

UNITED PRINT & PUBLISHINGPRINTING

ABUDHABI MEDIA CO.DISTRIBUTION

ACKNOWLEDGEMENT

FOODFOODTHE INTERNATIONAL FOOD CHANNEL IN

HINDI LANGUAGE ON ETISALAT ELIFE FOR THE

ARTICLE ‘ADD THAT EXTRA PUNCH TO YOUR

CELEBRATIONS...’

CRATE AND BARRELFOR CUTLERY

JASMINE BOLAR, ROSHNI SIDDIQUE,

YALDA AJAMI, NILOUFAR EDALAT,

AND VAHIDA MITHAIWALLAFOR ALL THE COORDINATION FOR

THE ARTICLE ‘RECIPE CORNER’

MASTERFILEDINODIA

STOCK IMAGES

SIDDHARTHA NATHPARTY PICK/COVER SHOT

CookeryPlus is published byFourPlus Advertising LLC, Dubai and

printed at United Print & Publishing, Abu Dhabi

It’d be an understatement to say that I am just excited about this venture. It’s been a project that’s been close to my heart and now that it’s released I feel happiness beyond any description.

“Food and music are the most important part of anyone’s life”.Chef Uwe Micheel summarizes our thoughts perfectly in our very fi rst issue of CookeryPlus in the Middle East.

We’ve tried to make this a magazine that’s easy to read with recipes that are easy to create. Interviews with chefs from the region and beyond, traditional recipes from the Middle East as well as International recipes, interesting information about cooking, tasty food and whole lot more is what we will be trying to package within the pages of our magazine.

Read the magazine, try out the recipes, share your recipes with us.. we look forward to a healthy interaction with you. So please do send us your requests, opinions and suggestions by emailing us at [email protected].

Read on.. Enjoy!

Siraj Bolar

M U M B A I | D U B A I | S I N G A P O R E Views and opinions expressed in this publications are not necessarily those of FourPlus Advertising LLC. While every effort

has been made to ensure accuracy of information published neither FourPlus Advertising LLC nor any of its employees

accept any responsibility for any errors or omissions.

All correspondence should be addressed toFOURPLUS ADVERTISING LLC, P O Box 119755, Dubai, UAE Tel.: (9714) 3254401 Fax: (9714) 3254457 E-mail: [email protected]

COOKERY PLUS

Siraj Bolar

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Not justPizzas, Pastas and Meatballs…

PizzasPastas

PizzasPastas

Pizzas

Italian Cuisine

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Italian Cuisine

Eat and live life likethe Italians - king-size!

Ask an Italian how to check the texture of spaghetti and they will be quick to reply tongue-in-cheek, “Throw the spaghetti at a wall- if it sticks you’ll know it’s cooked!” This remark

accentuates the Italians’ sense of humour, which is only matched by their gusto for food.

To an Italian, every meal is about getting together at the table with the family, and is full of warmth, laughter and relaxation. Their cuisine, a healthy combination of global cultures and eating habits, and a riot of extraordinary colours and fl avours, is guaranteed to fi re up your imagination. It obviously follows that understanding Italian cuisine is an immensely rewarding experience.

These great hosts take great pleasure in serving people the food they lovingly prepare. For most people, Italian food may be just about pizza, pasta, spaghetti and meatballs, but there is a lot more to this culturally rich food. Roast Chicken (Pollo Arrosto in Casseruala), Fish Fellets with Corn (Filletti Con Panna), Eggplant (aubergines) with Mozzarella Cheese (Mellanzana Alla Mozzarella) and Baked Lentils with Tomatoes (Lenticchie Al Pomodoro) are only a few names that display its culinary diversity.

REGIONAL DIVERSITYThe diverse Italian landscape has greatly infl uenced this varied cuisine. From the cool, mountainous north come

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hearty dishes like the golden yellow porridge ‘Polenta’, and pasta dishes like ‘Lasagna’ and ‘Risottos’. Here, pasta defi nes the fi rst course in a meal.

In the Northwest, fi sh and herbs are staple foods, as are rice and risotto dishes, enhanced with a dash of onions. Cheese from this region such as Gorgonzola, Mars Capone and Lodigiano are renowned worldwide. While in the northeast, the Venetian’s main dish is rice with specialties like ‘Ink Risotto’ - rice, dyed black by cuttlefi sh.

The South, with its warm Mediterranean climate, off ers variegated pizzas and vibrant dishes made from red, yellow and green bell peppers, olives and aromatic herbs. It takes

great pride in its spicy foods, fi sh dishes and fruit and vegetables such as the prickly pear, eggplant and tomatoes. The main ingredient down there is seafood, while in Tuscany it is white meat.

As history has it, pizzas found their origin in the poorer regions of Italy. Thrifty cooks combined the dough with handy ingredients and baked. It was inexpensive, simple to make, tasty, and utilised available ingredients. The Americans marketed it. Today, this fast food is more westernised and has arrived with a local adaptation in most parts of the world.

LA CUCINA POVERAAn Italian meal is a combination of vegetables, grains, fruits, fi sh, cheese and a scattering of meats, fowl, and game usually seasoned or cooked with olive oil. La cucina povera or reliance on the country’s produce has shaped a diet, which has remained popular for centuries, particularly among the not-so-affl uent Italians. This land is rich in produce- with sheep and goats from the foothills, wheat for pasta from the plains, vegetables and fruits from all over the land, and with seas and lakes teeming with marine life.

Olive oil is the prime ingredient in this cuisine. Though, most of the recipes require only a drizzle of this aromatic oil, it makes all the diff erence to the fl avour of a dish. Extra virgin

Before draining pasta, take a small cup of »the pasta water and set it aside. Once the sauce has been added to the pasta and if it still seems a little dry, you can use the water to moisten it.

Drain the pasta, but do not rinse unless »you are planning to keep it at room temperature to be used in a salad, as the starch helps the sauce adhere.

To meld pasta with the sauce, once it has »been drained, return it to the pot over medium high heat with about one half of the sauce. Cook for a minute or two, while stirring continuously. Pour the rest of the sauce on top of the pasta, while serving.

Never add oil to the water while boiling »pasta, as it makes the pasta slippery, and prevents the sauce from adhering properly.

Start the process of cooking pasta with »cold tap water, as the hot water that has been sitting in the water heater loses its oxygen, leaving it fl at.

Once the water is boiling rapidly, add the »pasta and stir to prevent it from sticking. Follow package recommendations for cooking time, stirring every few minutes.

Pasta should always be al dente. It should »be cooked, but still fi rm to the teeth. Remember, pasta will continue to cook a little, even after being removed from the fl ame.

When making pasta, choose a pasta shape »and sauce that complement each other. For best results combine thin, delicate pastas with light sauces.

Thicker pasta shapes go well with more »consistent, heavier sauces, while chunkier sauces are suited for pasta with ridges or holes. Keep in mind that sauces with seafood are always paired with long pasta, such as spaghetti.

La cucina povera or reliance on the country’s produce has shaped a diet, which has remained popular for centuries, particularly among the not-so-affluent Italians.

PASTATIPS & TRICKS

9CookeryPlus


oil, produced from the fi rst cold pressing of olives is excellent for dressings or pouring over pasta.

The most common vegetables in Italian cuisine are zucchini, eggplants, broccoli, bell peppers, spinach and tomatoes. These are used along with garlic, nutmeg or olives and pine nuts are added for a dash of fl avour.

Al dente, now used worldwide by cookbooks and chefs, refers to the ideal way in which Italians cook their pasta. Al dente pasta is cooked until it has a chewy consistency. Fritto misto refers to frying a mixture of ingredients. Antipasti, Insalata and Dolci, which sound equally exotic, are other Italian contributions to the international food dictionary.

EVOLVING AND IMPROVINGEvolution is synonymous with Italian cuisine. During the Renaissance, Italy became a culinary world leader and its fare was revered as food of nobility. The South Italian tradition of using olive oil in cooking was introduced to Europe. Christopher Columbus brought corn and potatoes from America; and Marco Polo, noodles from Asia, creating a niche for Renaissance Italy on the international map.

However, even today, the main characteristic of Italian cuisine is its extreme simplicity. Generally the dishes have only four to eight ingredients and the cooks are extremely particular about the quality of the ingredients rather than on elaborate preparation. But what’s the reason for the popularity of this cuisine the world over? Well, believe it or not, dishes and recipes are often ones that have been created and passed on by grandmothers rather than chefs! No wonder then that these recipes are so ideal for home cooking! All we can say is ‘Buon Appetito!’

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>- Anupama Vinayak (with inputs from Nazneen Merchant)

ANTIPASTI:» This is not an Italian protesting, but appetizers that play an important role in a formal dinner or celebration. Antipasti literally means ‘before the meal’.PRIMI PIATTI:» This fi rst course consists of soup, pasta or a rice dish. Another dish that accompanies this part of the meal is gnocchi, or dumpling, which can be made from something as simple as the common potato, or something more exotic, such as ricotta mixed with herbs or spinach.SECONDI PIATTI:» Entrees usually consist of a meat or fi sh dish. Because an Italian meal is usually started with a pasta dish, this serving is usually small.CONTORNI:» These are side dishes of vegetables that compliment the meat or fi sh course. In Italy, most vegetables are served at room temperature, which enhances the taste considerably.INSALATA:» Salads in Italy are usually served after the fi nal course, which not only refreshes the diner after a heavy course, but also cleans the palate before desert.FRUSTA:» Salads are followed by fresh fruit that has been chilled in a bowl of ice-cold water.DOLCI:» Desserts are an indulgence after a full meal.

LIFE IN ITALY REVOLVES AROUND THE KITCHEN.A QUICK JOURNEY THROUGH AN ITALIAN MEAL ANDITS COURSES COULD HELP YOU PLAN YOUR NEXT ITALIAN MEAL, AND INSPIRE YOU TO DEVELOP YOUR SKILLS IN ITALIAN CUISINE:

Olive oil is the prime ingredient in this cuisine. Though, most of the recipes require only a drizzle of this aromatic oil, it makes all the difference to the flavour of a dish. Extra virgin oil, produced from the first cold pressing of olives is excellent for dressings or pouring over pasta.

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12 CookeryPlus

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Chef Uwe Micheel, President - Emirates Culinary Guild and Director of Kitchens - Radisson Blu Hotel, Dubai Deira Creek,gets candid about food, music, life and cooking..

For all those who think that Germans don’t smile, here’s one who thinks that the world does not laugh enough! With

a quirky sense of humour and a radiant personality, he can talk on anything you put across to him and seems to have an answer for everything. But the one thing that gets him going is, of course, food! And the other thing he likes most is music.

“Food and music are the most important part of anyone’s life”, he says. We couldn’t have agreed more. At thirteen, he had considered being a farmer but given the choice of helping his dad with the the tractors or watching his grandmom cooking

“ Cooking is all about beingsocial”

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

in the kitchen, he chose the latter. He knew then that he wanted to be a chef and nothing else. On being queried that if he had a chance to choose being something else, what would it have been, he simply says, “Chef! Chef! Chef!” We get the point.

You can sense the passion with which he speaks about cooking. With experience of over 35 years across, Europe, Far East and the Middle East, you would think that he would consider himself beyond most chefs. But it’s either humility or genuine craving for knowledge, he still considers himself a learner. “The day a person stops learning, he stops growing. I am still learning from everyone in my team.”

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How does he or any other chef become more popular than others? Is there a secret to this? With a quick think, he responds, “Basically I would attribute it to the personality of the chef. One can be the best but one also needs to be approachable and friendly. These qualities are very important if you want to be popular. Today, PR is an important tool and a popular chef would know how to use these to his or her benefi t.”

Moving on from this, we ask him about, the male domination in the ‘world of chefs’. To this, he off ers a very interesting perspective. He attributes this traditionally to the size of the vessels that were needed to cook in the past and that cooking required strength as an important attribute then. Women, couldn’t be expected to lift those vessels but today with technology making that reason almost redundant, he is glad to see a lot of women making their presence felt in the industry. He, still feels, that the industry is not very kind in its work hours with people having to work late nights and on holidays and this, according to him keeps women away from taking on this profession. “Family is very important. Even my wife sacrifi ced her career in this industry for family.” he adds.

A world where everyone shares their recipes and every information is passed

INGREDIENTS»2 large potatoes (at least 5cm in diameter)A few strands of saff ron150gms fresh tuna10gms mixed chopped herbs – rosemary, thyme and SageA large pinch of wasabi powder40 gms mayonnaise25 gms salmon eggs½ bunch fresh chervil choppedOil for shallow fryingSalt and pepper

SERVES 4 (2 PIECES PER PERSON)

SEARED TUNA ON SAFFRON POTATO

on to the other is how he would like it to be. He does not appreciate chefs holding on to their ‘secrets’ as he says in the long run it amounts to the world not being able to enjoy the tastes of the recipes which, anyways, were passed on to them from others. “For me, it is very important that I share with my team, all that I know. This makes my life easier and it improves the productivity of my team. After all, in this industry, it’s not about individual cooking, it’s team performance.” He hopes someday everyone understands this and good cooking and tasty food does not become something that’s hoarded rather than shared.

His take on fusion cuisine is very interesting too. You can sense that it’s not something he is particularly happy about but he defends his stance. “20 years back, fusion cuisine was considered to be the future. It was very interesting actually, but along the way from fusion it became ‘confusion’ cuisine.” he says with his trademark smile. A lot of people, according to him, went overboard with mixing rather than matching cusines and that’s where it

went wrong. He still caters to people who ask for this type of cuisine, but he is very particular of ensuring that the ingredients ‘match’ the intended taste. “There are interesting ways of mixing, say Japanese with European cuisine, and I enjoy experimenting. But it has to be done with the right ingredients and not just for the sake of doing it.”

SEARED TUNA ON SAFFRON POTATOthe long run it amounts to

Chef’sSpecial

He still treasures his mother’s handwritten recipes, but he says he still can’t manage to get the same taste that his mother would get into her food. Someday hehopes to.

16 CookeryPlus


METHOD»Peel the potatoes and using a round cutter, cut each Into ½cm thick slices. You should end up with 8 slices.Boil with saff ron and a little salt; when cooked immerse.Potato slices in cold water to stop the cooking process.Do not overcook as they must hold their shape. Drain and keep aside.Cut the fresh tuna into blocks of 3 x 4 cm. Marinate the Tuna with chopped herbs salt and pepper.Sear the tuna from all sides with a little oil in a non-stick Pan for about a minute.Wrap the tuna in a cling fi lm and keep in the Refrigerator. When cold cut into 4mm thick slices.Mix mayonnaise and wasabi in a bowl to make wasabi Mayonnaise.Place two slices of tuna on each potato piece and Garnish with wasabi mayonnaise, salmon eggs and Chervil.

METHODPeel the potatoes and using a round cutter, cut each Into ½cm thick slices. You should end up with 8 slices.Boil with saff ron and a little salt; when cooked immerse.Potato slices in cold water to stop the cooking process.Do not overcook as they must hold their shape. Drain and keep aside.Cut the fresh tuna into blocks of 3 x 4 cm. Marinate the Tuna with chopped herbs salt and pepper.Sear the tuna from all sides with a little oil in a non-stick Pan for about a minute.Wrap the tuna in a cling fi lm and keep in the Refrigerator. When cold cut into 4mm thick

Mix mayonnaise and wasabi in a bowl to make wasabi Mayonnaise.Place two slices of tuna on each potato piece and Garnish with wasabi mayonnaise, salmon eggs and Chervil.

How does he expect his food to be judged? “First by the nose, then by the eyes and then of course, the taste!” he says. If the food smells good and looks good half the job is done in creating an impression in the mind of the person who is going to taste the food and this is the most important aspect of presenting food, according to him. On

being grilled whether he considers his wife a better cook than him, he plays the perfect diplomat. “She bakes better than me!” And this he attributes it to her passion for baking. “For my wife, her cake is more important than the meal and this translates into her cooking.” He still treasures his mother’s handwritten recipes, but he says he still

can’t manage to get the same taste that his mother would get into her food. Someday, he hopes to.

It must have happened to many of us, that we are generally in the middle of our cooking and we fi nd that there’s a particular ingredient missing. What would he do in such a situation? “Improvise.”, he says simply. Cooking at home should give rise to a certain amount of creativity and when you have the option to experiment, why shouldn’t you? “In a restaurant where you have a set menu, you can’t really tweak your recipes everytime but when I cook at home, I fi nd it very exciting that I can improvise constantly.” he adds.

Not wanting to let him go without some advise for us mere mortals, we ask him for some advise on shopping in the supermarket. He strongly recommends buying only as much as is needed and when it comes to vegetables, fruits and such stuff , to buy as fresh as possible. He warns against wrong storage methods and rues the state of the immune system of people today, stating that in the past we could eat anything and not get aff ected but these days our immune systems have weakened and we need to be very careful about eating right and eating carefully.

As a parting note, we ask him for his opinion on today’s trend of ‘ready to eat’ food stuff . This gets him nostalgic. “There’s a lot of good stuff out there in this category and I think it’s a need for a lot of people who don’t have the time to cook or think they don’t have the time to cook. To me, eating is the last bit. The whole idea is to cook and when that is taken out it doesn’t make much sense to me. Now and even earlier, whenever I have people over for an occasion, we always end up in the kitchen. Cooking is a social need.. Cooking is all about being social and it’s what draws people together. Personally I feel there’s no enjoyment in eating without being a part of the cooking.” We agree!>>>>>>>>>>>>>>>>>>>>>>>>>>- Photography/Text: Alim Bolar

TIP – TO SAVE TIME, THE POTATO AND TUNA (UN-SLICED) CAN BE PREPARED A DAY BEFORE AND KEPT IN THE REFRIGERATOR.

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REC

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In this inaugural issue of CookeryPlus, we take you through a culinary journey from Iran (historically known as Persia) to Europe. Both these regions don’t have too much in common and that’s what makes this so much

more interesting.

Iranian cuisine has its own culinary tradition and style, with unique fl avours and tastes. Aromatic spices and fl avourings like saff ron, dried limes, cinnamon, and parsley are mixed delicately over elaborate, slow-cooked aff airs to give their food an exotic taste.

We experienced fi rst hand, the Iranian hospitality at the Ajami household, who provided and gave us a taste of their Iranian recipes.

In comparison to the Iranian cuisines, the European dishes seemed far less elaborate and time consuming. And yet, it held its own when it came to taste. European cuisine, is increasingly, being described as continental cuisine. Understandably, spread over such a vast region, each country off ers its unique taste.

So let’s get on with it and start our journey, shall we?Here’s a brief description of what’s on the menu.

BUTTERFLIED GARLIC SHRIMP: This appetiser is a delight to serve. Maybe it’s because I still haven’t met a person who can stop at just having one of these!

CHICKEN STROGANOFF: This is a variation of the famous Beef Stroganoff , a Russian dish, which has now become popular across the world. It’s loved by everyone... while some people like it with rice others prefer pasta.

Here’s to a goodtaste of diversity.

We bring you a mix of Iranianand Continental cuisines.

Issue Food Consultant:

Mr. Firoz Mithaiwalla

Special thanks to:

Jasmine Bolar, Roshni Siddique,

Yalda Ajami and Niloufar Edalat.

Props provided by: Crate & Barrel

Food Photography: Alim Bolar

1 2

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LAMB WITH HONEYED ONIONS: A healthy dish and one that’s easy to cook and serve. It’s generally a regular at most of my dinner parties at home.

BLUEBERRY PIE: Despite being a traditionally American dish, this has found favour in a lot of European homes. Serve this with ice cream or whipped cream or just some tea or coff ee.. it’s going to be appreciated any which way!

ASH-E RESHTEH (PERSIAN NOODLE SOUP): This is a traditional Iranian soup, generally served in winters. In the Iranian tradition, noodles are considered to bring good fortune and this one comes with good taste too!

ZERESHK POLO BA MURGH (SAFFRON BARBERRY RICE WITH CHICKEN): The exotic mix of the aromatic spices and dry fruits bring this dish alive. No words can describe how this dish tastes.. you just have to taste it to fi nd out!

BAGHALI POLO BA GHOOSHT (LIMA (BROAD) BEAN RICE WITH LAMB SHANKS): The elaborate cooking process involved here in the rice-making as well as the mutton is something the Iranians enjoy. No shortcuts in cooking for them!

SHOLEH ZARD (SAFFRON RICE PUDDING): This Iranian dish is sweet and delicious and it does complete justice to every bit of saff ron you use.

Butterflied Garlic Shrimp Chicken Stroganoff Lamb with Honeyed Onions Blueberry Pie Ash-e Reshteh Zereshk Polo Ba Murgh Baghali Polo Ba Ghoosht Sholeh Zard

R E C I P E S

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Ingredients3 tbsp Butter600 grams Shrimps (medium sized), peeled, deveined and butterfl ied (cut from centre and opened like a butterfl y)3 cloves Garlic, fi nely chopped1 Lemon (large), juice extract¼ cup Parsley, choppedSalt and pepper to taste

MethodHeat butter in a large frying pan.Add shrimps and cook for 2 minutes on each side over medium heat.Add garlic, salt and pepper and cook for another minute.Stir in the parsley, lemon juice and cook for another 2 minutes.Remove from heat and serve immediately.

Crunchy, juicy, tangy, tasty all in one— this one’s a winner with everyone.

Butter� iedGarlic Shrimp

Serves : 4 Preparation Time: 15 minsCooking Time: 10 minCategory: Appetizer

I N D E X

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4

3

2

1

SPICE LABOUR

SuggestedComplements:Served as an appetizer accompanied with a bread basket.

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Tender chicken fillets and mushroom cooked in sour cream

Chicken Strogano�

Serves : 4 Preparation Time: 20 minsCooking Time: 20 minsCategory: Main Course

24 CookeryPlus


Ingredients2 tbsp Olive oil TESTED WITH RAHMA EXTRA VIRGIN OLIVE OIL

600 grams Chicken breast fi llets, trimmed and cut into long strips TESTED WITH

AL KHAZNA CHICKEN BREAST

2 Onion (medium sized), thinly sliced3 cloves Garlic, crushed200 grams Cup mushrooms, sliced2 tsp Sweet paprika powder½ cup Chicken stock1 cup Sour cream

For garnish1 tbsp Fresh chives, fi nely chopped

MethodHeat olive oil a large pan and sauté theonions and garlic for 5 minutes.Add the chicken breast and sauté foran additional 5 minutes..Add in the mushrooms, salt, paprika powder and cook on medium heat for 3 minutes.Add the chicken stock and let it cook till the chicken is done. (This should take approximately 15 minutes)Add the sour cream and cook overlow heat for 5 minutes.Dish it on a plate and garnish with chives.

I N D E X

5

4

3

2

1

SPICE LABOUR

SuggestedComplements:Served with rice or pasta

25CookeryPlus


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Ingredients12 Lamb chops (cutlets), trimmed off fat1 tbsp Fresh mint, chopped250 grams Yoghurt2 cloves Garlic, crushed2 tbsp Whole grain mustard1 tsp Salt

For the Honeyed onions2 tbsp Olive oil TESTED WITH RAHMA EXTRA VIRGIN OLIVE OIL

2 Onions (large), cut into thick round slices1 tbsp Honey2 tbsp Red vinegar

MethodMix the mint, yoghurt, mustard and salt in a large bowl andadd the lamb chops to it.Marinate for 3 hours in the refrigerator.Remove lamb marinade from refrigerator and drain the excess water.Pre-heat the barbeque pan over low heat.Add olive oil and place the lamb on it andcook for 5 to 7 minutes on each side.Serve topped with honeyed onions, potatowedges and sautéd vegetables of your choice.

Honeyed onionsHeat oil in a pan.Add onions and cook till transparent (approximatelyfor 6 minutes) stirring continuously.Add the honey and vinegar.Cook for an additional 5 minutes until the onions are soft and golden.

Succulent meat with a softand delicate flavour.

Lamb withHoneyed Onions

Serves : 4 Preparation Time: 20 minsCooking Time: 20 minCategory: Main Course

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A favourite among Europeans and Americans alike.

Blueberry Pie

Serves : 8 Preparation Time: 30 minsCooking Time: 1 hourCategory: Dessert

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Ingredients2 Pie sheets, 9 inch diameter6 cups Blueberries, fresh (if frozen, then defrost them)½ tsp Lemon zest1 tbsp Lemon juice¼ cup All-purpose flour½ cup Granulated sugar½ tsp Cinnamon powder TESTED WITH SHAMA CINNAMON POWDER

3 tbsp Butter cubes (small sized)

For the Egg wash1 tbsp milk and 1 egg beaten together

For the Pie Sheets* 2 ½ cups All-purpose flour (1 cup extra flour for rolling)16 tbsp Unsalted butter, chilled and cut into ½ inch cubes1 tsp Salt5 tbsp Castor sugar½ cup Water, chilled

MethodIn a pie pan, line one of the pie sheets and fit it gently pressing on the sides of the pan.Trim off the edges around the pan and refrigerate for 20 minutes.Mix the pie-filling ingredients except the butter, and pour in the mixture into the pie pan.Dot the butter cubes all over the pie at equal distances.Cut the second pie sheet into ½ inch strips lengthwise, place the strips individually on top of the filling leaving ½ inch gap between each in a crisscross manner.Trim the edges around the pan and refrigerate for 30 minutes.Brush the top of the pie with egg wash.In a preheated oven bake at 425° F for 15 minutes.Reduce the heat to 350 ° F and bake further for 30 minutes or until the pie filling has thickened.Cool the pie before serving.

Pie SheetsIn a food processor combine the flour, salt and sugar, add the chilled butter cubes few at a time until the mixture is coarse.Add 10 tbsp chilled water, 1 tbsp. at a time until the mixture begins to clump together.Remove the dough on a clean tabletop and shape into two balls. Do not knead the dough. (At this stage you might see little butter flakes in the dough.)Sprinkle little flour over both these balls and wrap it individually into plastic and refrigerate for 45 minutes.Remove from the refrigerator and keep aside for 10 minutes.Sprinkle some flour on top of one ball and roll dough to fit into a 9 inch pie pan with an approximate thickness of 1/8 inch.

Roll the second ball in the same manner, cut into half inch strips for the top layer of the pie.

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* Ready-made pie sheets are generally available at most supermarkets, and can be used instead for convenience.

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Ingredients1 kg Herbs (Equal quantity of parsley, spinach, dill, coriander, greens of spring-onion), coarsely chopped400 grams Reshteh* (Iranian Noodles)½ cup Chickpeas

½ cup Kidney beans

1 cup Lentil3 Onions (medium sized), sliced5 cloves Garlic, minced1 cup Kashk* (Iranian Whey)1 tbsp All-purpose flour3 tbsp Cooking oil TESTED WITH NOOR SUNFLOWER OIL

Salt and black pepper powder to taste

For garnish:8 cloves Garlic, cut fine and golden fried2 Onions (medium sized), sliced and fried till golden and crispy6 tsp Dried mint (fried in 6 tbsp of oil for 15 seconds)

MethodSoak chickpeas and kidney beans for 8 hours.Soak lentils in warm water for 2 hours.Heat oil in a large vessel, add onions and fry till light brown.Add in garlic and fry for a minute.Add in the drained chick-peas, kidney beans and lentils.Add 10 glasses of hot water and cook over medium heat for about 40 minutes. (If necessary, additional hot water should be added while cooking)Add in all the herbs and continue cooking over medium heat for about 15 minutes, stirring occasionally.Mix all-purpose flour in 1 cup of cold water (ensure no lumps are formed),Add this to the soup and mix well.Add reshteh and cook over low heat for 30 minutes. (Strands of reshteh should remain intact and uncut)Mix 1 cup of kashk with 1 cup of hot water and bring to boil for 10-20 minutes.Reserve some of this mixture for garnishing and add rest to the soup.Taste soup, and add salt and pepper accordingly.Place lid over the vessel, and bring to boil.Cook for 20 minutes on low heat.Serve in bowls and garnish with kashk, fried mint, fried crispy onions and fried garlic.

*Note: If an Iranian specialty store is not available in your locality for these ingredients, you could substitute

Reshteh with any flat pasta like Linguine or Fettuccine, and Sour Cream could be used instead of Kashk.

Brings in warmth in the winter months.

Ash-e Reshteh(Persian Noodle Soup)

Serves : 4 Preparation Time: 15 minsCooking Time: 10 minCategory: Soup

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Sa�ron mixGrind saffron with 1 teaspoon sugar.In a separate bowl, add ½ cup of hot water. Add the saffron powder and mix well.

ChickenHeat oil in a pan and fry onions till light golden brown.Add turmeric and chicken and fry for 3 minutes.Add salt and mix well.Add 1/2 cup of water, cover and cook till done.Add black pepper powder and 1 teaspoon of saffron mix.Cook till the liquid reduces such that the chicken is glazed (Do not let the liquid dry).Place few strands of saffron over each piece of chicken.

MethodRiceWash rice thoroughly and soak for 2 hours in 8 cups of water and 2 tablespoon salt. Drain and set aside.In a large vessel, bring to boil 8 cups of water with 2 tablespoons salt. Add rice and cook till rice is half done. Drain and set aside.

Heat oil in a large non-stick pot and add 2 teaspoon of saffron mix. Place one layer of Arabic bread at the bottom of the pot, covering the entire area (Can substitute Arabic bread with round slices of potatoes)

Place prepared rice in a pyramid shape. Poke with the end of a spatula to create 2 or 3 holes in the rice mound (this is to release the steam). Drizzle oil.Cover and cook the rice for 7 minutes on medium heat.Add ½ cup of warm water, lower heat, place a lid on the vessel and let the rice steam for 30 to 40 minutes. (For best results, wrap the lid with a kitchen towel to steam the rice)Remove and place rice in a bowl. Add 3 tablespoons of saffron mix to the bowl of rice and mix well.

Wash barberries thoroughly with cold water and drain.On medium heat, warm butter in a pan. Add barberries and sugar and fry for 2 to 3 minutes.

In a large shallow serving dish, plate the yellow saffron rice, topped with barberries, pistachio, almonds and strands of saffron. Serve chicken along with rice.

Ingredients4 cups Basmati rice (or Long-grain rice) 4 pieces Chicken leg or breast, skinless TESTED WITH AL KHAZNA CHICKEN WHOLE LEGS

3 tbsp Cooking oil TESTED WITH NOOR SUNFLOWER OIL

½ tsp Turmeric powder

8 tbsp Butter2 cups Dried barberries1 tsp Sugar1 Onion (large sized), finely chopped2 tsp Saffron TESTED WITH SHAMA GOLD IRAN SAFFRON

Salt and black pepper powder as per taste Arabic bread or potatoes for bottom layer

A complete meal in an exotic blend of aromatic spices and the fruits — this is definitely not one you want to miss out.

Zereshk Polo Ba Murgh

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(Sa�ron Barberry Rice with Chicken)

For garnish100 grams Pistachio, sliced100 grams Almonds, sliced

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A favourite among most Iranians for its soft flavour

Baghali Polo Ba Ghoosht

Serves : 4 Preparation Time: 45 minsCooking Time: 1 hour 20 minsCategory: Main Course

(Lima (broad) Bean Rice with Lamb Shanks)

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IngredientsFor Rice:3 ½ cups Basmati rice (or Long grain rice)

2 ½ cups Broad beans, halved and cut (4 pieces of each bean)3 ½ cups Fresh dill, finely chopped (Or 2 cups of dried dill)4 tbsp Cooking oil TESTED WITH NOOR SUNFLOWER OIL

4 tbsp Butter, meltedSalt to tasteArabic bread or potatoes for bottom layer

For Lamb shanks:4 Lamb shanks2 tsp Turmeric powder TESTED WITH SHAMA TURMERIC POWDER

2 Onions (medium sized), finely chopped2 cloves GarlicSalt as per taste½ tsp Black pepper powder½ tsp Cinnamon powder

3 tbsp Cooking oil TESTED WITH NOOR SUNFLOWER OIL

MethodRice:Wash rice thoroughly and soak for 2 hours in 7 cups of water with 2 tablespoon salt. Drain and set aside.In a large non-stick vessel, bring to boil 8 cups of water.Add salt as per taste, add in the rice and cook for 7 minutes or till rice is almost done.Add the broad beans and cook till rice is done (Rice should be firm in the center and soft on the outside).Drain and rinse with water. Keep aside in a bowl.Add dill to the rice and mix well.Heat oil in a large non-stick vessel.Place one layer of Arabic bread at the bottom of the pot, covering the entire area (Can substitute Arabic bread with round slices of potatoes)Place prepared rice in a pyramid shape. Poke with the end of a spatula to create 2 or 3 holes in the rice mound (this is to release the steam). Drizzle oil and add the melted butter.Cover and cook the rice for 7 minutes on medium heat.Add ½ cup of warm water, lower heat, place a lid on the vessel and let the rice steam for 30 to 40 minutes. (For best results, wrap the lid with a kitchen towel to steam the rice.)

Lamb shanks:Heat oil in a vessel and fry onions till golden brown.Add garlic, lamb shanks and turmeric. Fry till all ingredients are mixed well.Add 4 cups of water, cover and cook till done. (Add more water if required)(If using a pressure cooker, then cook on high heat for 10 minutes, reduce to low heat and cook for 30 minutes)To the cooked meat, add salt, black pepper powder and cinnamon and further cook on low heat till the liquid reduces to half.Serve with rice.

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Did the delicate style and design in the garnish really add to the flavour, or was it just us?

Sholeh Zard(Sa�ron Rice Pudding)

Serves : 4 Preparation Time: 30 minsCooking Time: 1 hr 40 minCategory: Dessert

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Ingredients1 cup Rice2 cups Sugar1 tsp Saffron, ground with 1/2 tsp Sugar ½ cup Rosewater¼ cup Almonds, finely sliced

For garnish4 tsp Cinnamon powder

¼ cup Pistachio, finely sliced¼ cup Almonds, finely sliced

MethodWash rice thoroughly and drain.Add 6 cups of water to a large vessel.Add rice and bring to a boil.Cook till rice is very soft, stirring occasionally.Ensure the rice doesn’t stick to the bottom (Cook the rice uncovered).Add sugar and stir well, cook for further 30 minutes on low heat.Dissolve saffron powder in ½ cup of hot water and add to the rice.Stir in almonds and rosewater.Cover and cook on low heat for 60 minutes*, stirring occasionally.

Cool and refrigerate.Garnish with almonds, pistachio, and cinnamon and serve chilled.

*Alternatively, take off the stove after 20 minutes.

Then, add the rice pudding to an oven proof dish.

Place in a pre-heated oven and bake at 350° F. for 30 minutes.

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Masterchef SanjeevKapoor is undoubtedly theMaharaja of Indian cuisine.

Here, he shares with us a few recipesfor your Eid Celebrations...

EID

SP

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for your Eid Celebrations...

My bond with the

I have a special bond with the Middle East as my fi rst restaurant ‘Khazana’ was set up in Dubai more than a decade ago. It is still

a meeting point for many food lovers who visit Dubai and the locals there who want to enjoy Indian food that is simple and deliciously diff erent. As I travel a lot too to the other regions for business, I have been enamored by the food habits that are unique, yet familiar as many of the ingredients are similar to Indian cooking. Over the years, I have observed that the mode of traditional cooking has slowly been whittled down to convenience cooking, but that is the case in all developing countries where time is at a premium!

All said and done, a good feast comes to light during the festive season. With Eid, the joy of presenting your loved ones with ethnic traditional food is a feeling that just cannot be matched.

have a special bond with the Middle East as my fi rst restaurant ‘Khazana’ was set up in Dubai more than a decade ago. It is still

a meeting point for many food lovers who visit Dubai and the locals there who want to enjoy Indian food that is simple and deliciously diff erent. As I travel a lot too to the other regions for business, I have been enamored by the food habits that are unique, yet familiar

Middle East

Like I said, no festival is complete without a lavish feast. A lot of thought and love goes into preparing delicacies and sharing it with family, relatives and friends. Eid will bring in the dishes of mutton, dishes using semolina and fresh fruits and nuts and what not. This is the basis of fi ne cooking that marks the heritage of Middle East.

Let me take you through a brief and interesting account that encompasses the food that makes Middle Eastern cooking so vividly diff erent from any other food in the world. Any cuisine evolves from some point of inheritance.

It could have emerged centuries ago, and the Middle Eastern food was likely to be spread by paths of marching armies over the years, no doubt gaining or losing a herb or two along the way. The Ottoman Turks brought with them the thin fi lo pastry and the coff ee now served throughout the Middle East, while other cultures and people also left their mark. The huge diversity includes spices from India, yogurt from Russia, okra from Africa, tomatoes from the Moors of Spain and dumplings from the Mongol invaders. By now claims as to the origins of a certain dish are varied and hard to prove. For instance,

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Middle East

whereas one authority claims the Syrians obtained a certain dish from the Egyptians, another source is convinced it was brought to Egypt at a later date, stolen from the Turks!

Equally important are the produce, traditions and religion of each country. There is a certain level of similarity between all Arab countries, increasing in strength between neighbours, such as the Lebanon, Syria and Jordan, or the states of the Gulf region, but each area has its unique culinary characteristics. So all the recipes that one can read as attributed to one particular country,

HYDERABADI DUM GOSHT BIRYANI

INGREDIENTS»500 gms mutton, cut into 1 inch pieces on the bone 2½ cups Basmati rice, washed and soaked for ½ hour ½ tbsp ginger paste1 tbsp garlic paste3 tbsp raw papaya paste (papaya ground with skin)Salt to taste½ tbsp turmeric powder1½ tbsp red chilli powder1½ tbsp biryani masala (see note below)¼ cup melted pure ghee (Indian clarifi ed butter)¼ cup+2 tbsp fresh mint leaves, torn4-5 green chillies, slit1 inch ginger piece, cut into thin strips½ cup yogurt, whiskedA few saff ron strands½ tbsp warm milk3 green cardamoms3 cloves1 black cardamom1 inch cinnamon stick2 tbsp melted butter2 tbsp fresh cream2 tbsp browned onionsWhole wheat dough (atta) to seal

METHOD»In a bowl mix together the mutton, ginger paste, garlic paste, papaya paste, salt, turmeric powder, half tablespoon red chilli powder, half tablespoon biryani masala. Cover the bowl with cling fi lm and set it in a refrigerator to marinate for four hours.

Take the bowl out of the refrigerator and add melted ghee and mix well. Add one tablespoon biryani masala, one tablespoon red chilli powder, quarter cup mint leaves, salt, green chillies, ginger strips and yogurt and mix well. Set aside in the refrigerator to marinate for another hour.

Dissolve the saff ron in warm milk in a small bowl and set aside. Boil seven cups of water in a deep non stick pan. Add the green cardamoms, cloves, black cardamom, cinnamon and salt and let it boil for a few minutes. Remove the whole spices. Drain the soaked rice and add and cook for fi ve minutes. Drain well.

Arrange the marinated mutton in another deep non stick pan and top it with the rice. Mix melted butter with cream and pour this over the rice. Drizzle the saff ron milk and sprinkle browned onions and remaining mint leaves.

Cover the pan with a lid and seal the edges with whole wheat dough. Cook over low heat for half an hour. Let it stand for fi ve to ten minutes. Break open the seal and serve the biryani hot with a spicy raita (yoghurt-based accompaniment) of your choice.

NOTE: FOR THE BIRYANI MASALA GRIND TOGETHER 3 INCH CINNAMON, 15 CLOVES, 25-30 BLACK PEPPERCORNS, 30 GREEN CARDAMOMS, 3 BLACK CARDAMOMS, 4 STAR ANISE, 2 TABLESPOONS CARAWAY SEEDS (SHAHI JEERA), 8 BAY LEAVES, 2 TABLESPOONS CORIANDER SEEDS, 3 DRIED RED CHILLIES, 2 MACE BLADES, ¼ TEASPOON NUTMEG POWDER. THIS GIVES 13 TABLESPOONS OR65 GRAMS OF POWDER.

A FEW RECIPES FROM SANJEEV KAPOORS KITCHEN THAT CAN SPICE UP AND SWEETEN YOUR EID CELEBRATIONS. ENJOY!

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INGREDIENTS »500 gms mutton shanks (nalli)200 gms boneless mutton, cut into 1 inch pieces½ cup oil10 green cardamoms2 1-inch cinnamon sticks1½ tbsp fennel seeds (saunf)5 cloves6 medium onions, slicedSalt to taste2 tbsp ginger-garlic paste4 tbsp fennel powder4 tsp green cardamom powder2 tbsp Kashmiri red chilli powder1 cup yogurt, whisked1 tbsp roasted chana powder (Bengal gram)1 tbsp chopped fresh coriander leaves2 inch ginger piece, cut into thin strips

For garnishing2 tbsp chopped, fresh coriander leaves1 inch ginger piece, cut into thin strips

METHOD »Heat the oil in a deep non stick pan, add the green cardamoms, cinnamon, fennel seeds and cloves and sauté for half a minute.

Add the onions, salt and sauté till well browned. Add the ginger-garlic paste and sauté for a minute.

Add the mutton shanks and boneless mutton pieces and sauté till lightly browned. Add three teaspoons fennel powder, three teaspoons green cardamom powder, Kashmiri red chilli powder and yogurt and sauté till the oil separates.

Add two cups of water and mix well. Transfer into a pressure cooker and cook under pressure till pressure is released five times (five whistles) or for around twenty minutes.

Open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep non stick pan.

Boil the gravy, add the mutton pieces and mix. Mix roasted chana powder with four tablespoons of water and add to the gravy and mix well. Add the remaining green cardamom powder, coriander leaves and ginger strips and simmer for five minutes. Add the remaining fennel powder and mix well.

Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot.

NOTE: IDEALLY THIS DISH SHOULD BE SLOW COOKED IN A PAN. COVER THE PAN WITH A LID AND SEAL WITH WHOLE WHEAT FLOUR DOUGH AND COOK TILL DONE. BUT THIS TAKES A LONG TIME TO BE READY. SINCE THE MASALA HAS TO BE STIRRED AND SAUTÉED FOR A LONG TIME AND IT IS DIFFICULT TO STIR IN A PRESSURE COOKER, WE HAVE FIRST SAUTÉED THE MASALA IN A PAN AND THEN TRANSFERRED INTO A PRESSURE COOKER TO COOK THE MUTTON FASTER.

it does not necessarily mean that it originated there, only that the given method of preparation is the customary one for that area. Some of the world’s most sumptuous sweet treats are to be found in Middle Eastern pastry shops. Such delights are not intended to be eaten every day. These are saved for special occasions, and are eaten in small portions, with strong coffee or mint tea. So Eid is a special occasion and it brings me great pleasure to share with you some of my creations that are absolutely apt for festivities.>>>>>>>>>>>>>>>>>>>>>>>>>>

INGREDIENTS »5 tbsp raw rice250 gms bottle gourd (doodhi/lauki), grated2 tbsp pure ghee (Indian clarified butter)6 cups milk100 gms khoya/mawa, grated (dried milk solids)½ cup sugarA few drops of rose essence10 almonds, sliced A few rose petals

METHOD »Soak the rice in a cup of water for about one hour. Drain and spread out to dry and grind coarsely.

Bring one cup of water to a boil in a pan and add the bottle gourd. Cook till soft, drain and set aside.

Heat the ghee in a deep pan, add the rice and sauté for a few seconds. Add the milk and bring to a boil. Lower heat and cook till the rice is soft.

Add the bottle gourd and simmer for five minutes. Add the khoya and sugar and cook till the mixture is thick enough to coat the back of a spoon. Stir in the rose essence.

Pour into individual serving bowls and set aside to cool. Sprinkle sliced almonds and rose petals on top and serve chilled.

MUTTON ROGAN JOSH

GILEFIRDAUS

You could taste the featured recipes at Sanjeev Kapoor’s Restaurants mentioned below :KHAZANA - DUBAI, Al - Nasr, Leisureland, Next to American Hospital, DubaiOPTIONS - DUBAI, Convention Centre O�ce Tower, Dubai World Trade Centre, DubaiKHAZANA - DOHA, Near Diwan Emiri - Souk Wakif, Abdullah Bin Jassim Street, Qatar

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TH

E ‘F

OO

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TU

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Soup

BISQUE: Thick soup made of fish and cream.CIOPPINO: A spicy Italian stew made with tomatoes and fish. BORSCHT: Russian soup with beet, vegetables, and/ or meat.BOUILLABAISSE: a French seafood stew made of fish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. BOUILLON: Made from stock of vegetables, poultry, meat or fish in water.BROTH: Thin liquid stock of vegetables, meat or fish in water. May be thickened with rice, barley, macaroni, etc.

BURGOO: Thick stew made of a number of meats and vegetables.CREAM: A creamy soup made of vegetables and white sauce.CHOWDER: American stew of meat and vegetables served with chunks of food or crackers before serving.CONSOMME: Clear meat or fish broth. COULIS: A thick pureed shellfish soup.GAZPACHO: Cold soup made of pureed tomatoes, onions, celery, cucumber, garlic, olive oil.GUMBO: South American soup made of okra, rice and a seasoning called fille.MINESTRONE: A thick Italian vegetable

soup with pasta and other vegetables.MULLIGATAWNY: Indian curry-like soup made with spices and lentils.MULLIGAN STEW: A stew made of random meat, potatoes and vegetables.IRISH STEW: A stew made of lamb, potatoes and onions.POTAGE: French soup usually pureed and often thickened with cream or egg yolks. SCOTCH BROTH: Scottish soup made with lamb or mutton, barley and various vegetables. VELOUT: Thick soup made of white stock, roux, egg yolks and cream.

KNOWYOUR SOUPS

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It’s healthy, it’s convenient and it’s delicious. Soups are a delight of those in good health or otherwise.

Soup

A famous folk tale we all heard as children, had a hungry traveller knocking at someone’s door for

shelter for the night, offering in return delicious ‘rock’ soup which he prepared with a magical rock. Of course it was no magical rock that went on to flavour that soup, but only fresh vegetables, olive oil and everything else that one needs in a soup. However, the soup is famous even today in Spain, as Sopa de Pedra (Rock Soup) along the left bank of the Tagus River. So much for soup from a soupcon of a stone!

The Bowl That

Cheers!

Call it what you might - broth, stew, chowder, bouillon or a hundred other names - there is no end to the varieties of soups that the world drinks today. There are barley soups, lentil soups, bean soups, cheese soups, fruit soups, onion soups, meat soups, beef soups, seafood soups and the list goes on.

However, the most popular soup is certainly the ubiquitous Chicken Soup. And to think that chicken was first used to flavour soup stocks in poor homes in Russia because other meat was more expensive!

This universally favourite dish, which forms an important course of any meal, is had in many ways - in cups, bowls, glasses etc. It is popular as a digestive, an appetizer, a health drink or even as a meal by itself.

THE NUMEROUS TYPES OF SOUPS IN THE WORLD ARE ENOUGH TO MORE-THAN-WHET THE APPETITE!Almost all the countries have contributed richly to the world’s repertoire of soups. The French gave us the famous Onion soup and Potage, the Dutch gave us the Hungarian Goulash while the Chinese gave us the Hot and Sour and Won Ton soups.

…chicken was first used to flavour soup stocks in poor homes in Russia because other meat was more expensive!

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

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The Thai chipped in with the Tom Yam, the Russians added their Borscht, the Mexicans the Menudo, the Italians the Minestrone, the South Americans the Gumbo, and the Indians gave the world their Mulligatawnys, Rasams and Shorbas.

THE STOCK MAKES THE DIFFERENCEThe base of all soups is stock, which is traditionally made from bones (even shin, marrow, neck, knuckles and oxtail bones) and meat (beef, poultry or seafood). Aside from helping thicken the soup, the gelatine from bones also adds to the flavour. It is advisable to make the stock right before using it to prepare that special soup. Some stocks use the liquid after straining,leaving aside the vegetables and meat, while others use a portion of the vegetables, mashed and added back to the stock to make it thick. ADDING THE PERSONAL TOUCHSoups are served with a number of accompaniments like vermicelli, noodles, toasts and puff pastries, dumplings, crackers, croutons, pasta, garlic bread, cheese toast, etc. These accompaniments also makes the soup such a versatile food - you can mix whatever catches your fancy and it will still taste wonderful!>>>>>>>>>>>>>>>>>>>>>>>>>>

- Article: Tina Garg. Recipes: Nazneen Merchant

HERE ARE A FEW SOUP RECIPES FOR YOU TO TRY OUT!

INGREDIENTS1 litre Chicken stock (made by boiling chicken bones)¼ kg Tiger prawns2 stalks Fresh lemon grass2 tblsp Lime juice2 tblsp Fish sauce (optional)10 gms Galangal (Thai ginger) or Ginger, chopped5 Kaffir lime leaves (or Lime leaves)5 sprigs Fresh coriander for garnish2 Fresh red chillies, seeded and sliced lengthwise¼ tsp White pepper powder2 Spring onions, finely slicedSalt to taste

INGREDIENTS2 tblsp Fresh white breadcrumbs350 gms Tomatoes, skinned and chopped1 Cucumber, skinned and chopped1 Small onion, chopped½ Green capsicum, chopped½ Red capsicum, chopped2 stalks Celery, chopped3 cloves Garlic, chopped300 ml Tomato juice30 ml Olive oil25 ml Vinegar3-4 drops Tabasco sauce1 tblsp Chopped parsley for garnish1 tblsp Chopped red and green peppers for garnishSalt and pepper to taste

METHODPeel and clean the prawns. Wash and keep aside. Crush the stem of the lemon grass with the flat of a knife. Put the stock in a large pan and bring to a boil. Add in the lemon grass, ginger, lime leaves, red chillies, salt, pepper, lime juice and fish sauce. Simmer for 10 minutes and then take out the lemon grass and lime leaves. Add in the prawns and cover the pot. Remove from heat and let it sit for 10 minutes. Stir in the spring onions and coriander sprigs and serve.

LEMON GRASS HAS A SUBTLE FRAGRANCE THAT MERGES NICELY WITH THE OTHER SEASONINGS THAT GIVE THAI SOUPS THEIR DELICIOUS TASTE.

A DELICIOUS COLD SOUP FROM ANDALUSIA THAT’S PERFECT FOR A HOT SUNNY DAY. FIRST MADE BY THE SPANISH ARABS IN THE 1400’S.

TOM YUM GOONG (PRAWN AND LEMON GRASS SOUP)

GAZPACHO

METHODPut the breadcrumbs, vinegar, garlic and olive oil in a bowl, and keep aside for 2 hours.Put the chopped vegetables, tomato juice, breadcrumbs mixture, Tabasco sauce, salt and pepper in a blender and blend to a puree. Chill.Top with chopped parsley and chopped red and green peppers for garnish, and serve.

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TIDBITS

THE EXQUISITE, EXOTIC SAMARKAND SERIES OF ORNAMENTAL GIFTS FROM VILLEROY & BOCH

Ever since its introducion, Samarkand by Villeroy & Boch has garnered the enthusiasm of consumers and specialists alike.

Villeroy & Boch has placed Samarkand in a highly decorative context, emphasizing the “Oriental” character of the concept with vivid colors, richness of detail and elaborate fi gurative depictions.

The fi gurative motifs on the base of the breakfast plates symbolize the journey along the Silk Road, from China through India and Persia to Arabia: opulently ornamented with great love of detail, they present fi gures of a horse, elephant, lion and dromedary.

The series off ers espresso cups with saucers, breakfast plates as well as an ashtray and various carré bowls designed as classic vide poches. These decorative porcelain bowls make great showpieces and have a wide variety of uses including, of course, serving of fi ne baked goods, chocolates or pralines.

CRATE AND BARREL ANNOUNCES THE LAUNCH OF FALL’11 COLLECTION

Classic modern-day quality cookware, kitchen accessories and cutlery at accessible prices— from Crate and Barrel, the one-stophomeware destination.

Classic modern-day quality cookware, kitchen accessories and cutlery at accessible prices— from Crate and Barrel, the one-stop

FRENCH MASTER BAKER, CHEF PASCAL TEPPER WAS IN DUBAI RECENTLY TO LAUNCH HIS NEW, ‘DIFFERENT’ MENU FOR HIS FLAGSHIP ‘FRENCH BAKERY’.

Located in the heart of TECOM’s Dubai Media City, this dine-in-bakery boasts of a French patisserie collection of 75-plus items, besides fresh salads, sandwiches etc.

This is Chef Pascal’s fi rst dine-in bakery outside his homeland, and the 400 square meter library lounge seating is great for informal, but focussed, meetings over breakfast, early lunch-time or a mid-day bit.

Chef Pascal holds the coveted ‘Meilleur Ouvrier de France’ - the Best Baker in France, a lifetime achievement award conferred in the presence of the President of the French Republic.

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Nothing gets a party started like a good round of exotic fruit punch.

Cheers to punchand its fun factor.

PAR

TY

PIC

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Be it kids or adults or even teens, fruit punch has that inviting name that makes it so special. One interesting tidbit is that the origin of punch comes from the Hindi word paanch which means fi ve.

The concept of mixing up fi ve diff erent fruits or fruit juices traveled from India to Britain and then onto other countries.

Parties get perked up and mostly punches go excellently well with starters and snacks. They are a good alternative to plain old boring orange juice as well as bottled aerated drinks. Punches also please the teetotalers who are otherwise disappointed because of lack of choice for them on the menu. From the health perspective, it’s a great mix ofa variety of fresh juices together with some herbs etc.

Having a punch on your party menu is always a good choice especially if you have a large number coming over. A punch allows you to be free as a host as everyone gets the same drink and there is no mixing up to do. You do not have to be

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Add that extra punch to your celebrations...

away from your guests. Punches that are fi lled with fl avour and are brimming with creativity will please even the fussiest palate.

How to make a great fruit punch then? Go by your instinct and make your taste buds the judge. Mix up similar kinds of fruit juices and drop in some lemon or herbs! Chill it well, that’s mandatory and get your best glasses out.

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FreshTips

It is not mandatory to serve punch in a »punch bowl which is essentially a large wide bowl with special cups.If you have some good punch recipes at »hand then there is absolutely no need to pick up the readymade bottled punches that are highly sugared and coloured. You can use your creativity and stir up a little storm of fresh fruit juices in a glass!If you have decided that you need to add »some bubbling soda or water to your punch, keep a basic mix ready and as the party progresses, top up the punch bowl on a timely basis with the mix and the soda so that you always have a good quality drink to be consumed. Remember, when mixing up the punch »that the serving size is smaller than a normal drink. You do not have to serve it in 200 ml glasses. While we have discussed the health »aspects of serving a fruit punch, addition of garnishes can make things even more exciting. If the gathering is mostly of adults then look for drink umbrellas or fancy stirrers. If it is a kiddie party then you can freeze ice cubes in moulded tray with little bits of fruit or pitted cherries and let these fl oat in the punch.

INGREDIENTS»4 tablespoons rose syrup 2 cups orange juice 2 cups mango juice 4 scoops vanilla ice cream 1 cup ice cubes

METHOD»Pour one tablespoon rose syrup into each glass and swirl to form a design. Place the glasses in the refrigerator to chill.Process the orange juice, mango juice and vanilla ice cream with the ice cubes in a blender till smooth.Pour the prepared punch into the rose syrup-lined glasses and serve immediately.

INGREDIENTS2 cups seeded musk melon chunks, chilled2 cups seeded watermelon chunks, chilled¾ cup pineapple juice, chilled4 pineapple slices

METHODBlend musk melon, watermelon and pineapple juice in a blender at high speed until smooth. Pour into individual Margarita glasses.Decorate the rim of each glass with a slice of pineapple and serve immediately.

PARTYPUNCH

MELONMEDLEY

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If you use tomato puree a »lot but do not like to buy the packaged variety then wash and store whole tomatoes in containers or plastic bags in your freezer. Whenever you wish to use tomato puree, simply thaw the tomatoes and its skin will slip right off . Run the pulp in a blender and voila! Your puree is ready.

Make your vegetable sautéing healthier. Add all the »vegetables in a dry hot pan and then spray them with oil. The veggies will absorb oil much better.

Want to use lots of onion but are worried it will leave »a strong fl avor? Simply sauté the onion in olive oil for couple of minutes and then add them to the dish. This will release the natural sweetness of onions while negating their strong taste.

Before baking potatoes, soak them in salt water for 20 »minutes. The potatoes will bake much faster.

To retain the freshness of coff ee powder, store it in »the freezer. The powder will smell fresh for months.

CHOPPING BOARD

TOP 5 SIGNS YOU’RE A LOUSY COOK:

Your family automatically heads for the table every time they hear a fi re siren

The favourite drink in your house is Alka-Seltzer.

Your kids got even with the neighborhood bully by inviting

him over for dinner.

Your kids got suspended from school for trying to smuggle

toxic waste in their lunch bags.

You burned the house down trying to make jelly.

freezer. Whenever you wish to use tomato puree,

Tips

TOP 5 SIGNS YOU’RE A LOUSY COOK:

Humour

CONFUSED BY CERTAIN COOKING TERMS?WORRY NO MORE! EVERY ISSUE, COOKERYPLUS WILL BRING TO YOU A GLOSSARY ON A FEW COMMONLY AND SOMENOT-SO-COMMONLYUSED TERMS IN COOKING.

À BLANC»This is a French term which literally means ‘in white’. It is used to describe sauces or meats that are prepared without browning them during cooking.

FLAMBE»This is the art of pouring a liquor over food and igniting it during the fi nal seconds of cooking.

FOIE GRAS»This delicacy is the liver of a specially fattened goose or duck and is often served on crackers.

RÉMOULADE»It is a tangy cold sauce often fl avored with capers, onions, parsley, gherkins or herbs.

SPÄTZLE»These are round noodles, which are more often than not made from eggs.

Glossary

QUOTE-UNQUOTE“If it looks like a

duck, walks like a duck, talks like a

duck, it probably needs a little

more time in the microwave.”

THE LIGHTER SIDE OFLIFE IN THE KITCHEN

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