Recipes by Rohit Ghai

CelebrateVaisakhi inthe Tastiest Way with recipies from . . .

Michelin-starred chef and restaurateur Rohit Ghai is hailed as one of the UK’s most creative and accomplished Indian chefs. Chef Ghai began his international career working with Michelin-starred restaurant Benares in London in 2008. He then moved on to lead several other Michelin-starred kitchens. He then went on to launch the Leela Groups’s first London venture, Jamavar, in 2016, where he became the fastest Indian chef to win a Michelin star - being awarded the accolade within 10 months of the restaurant’s opening. Ghai then opened Bombay Bustle to critical acclaim. Ghai’s highly anticipated solo restaurant, Kutir opened in late 2018, and it received instant success. In 2019, he launched Koolcha - a street food concept offering Indian favorites. He recently released his first cookbook titled, Tarkari: Innovative Vegetarian and Vegan Indian Dishes with Heart and Soul. Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India”, he is now a “Dancing Chef Of India”. Chef Sokhi anchored Grand Trunk Rasoi Season 1, he also started his fine-dine restaurant Karigiri in Noida, New Delhi, and one of the largest clubs in the country, club D’Neo at Jalandhar, Punjab. He is known as the most entertaining and energetic chef and is a sought-after name within the Indian food industry. Chef Sokhi was awarded as the Best Chef of the Year in the year 2016 by National Indo-Australian Cultural by the Victorian Council Australia, for promoting Indian food and culture in Australia. He also has achieved the Iconic Achievers Award 2018 and the Food Fusion Leadership Awards 2018, among other notable recognition. Chef Sokhi is amongst the top five food Youtubers honoured by Google in the year 2014. He was further recognized as the top 100 channels on food on YouTube. Winner of India’s Digital Chef, finalist of the show Femme Foodies and the most loved contestant of Masterchef India Season 6, Chef Akanksha Khatri was a born foodie. But, her love for cooking started a little later in life. Cooking for her started just as a means to an end. But, the food experiences she gathered on her travels to different cities led her to experimenting with her own creations. These trial and error experimentations with food led her to know what her true passion is. Khatri participated in the contest, India’s Digital Chef and won the title of India’s First-ever Digital Chef. It led to her hosting the latest season of Pickles of India Season, 2019. Khatri hosted this 29-episode season and gained even more love, support and popularity than before. Encouraged with the new earned popularity, her parents’ support and passion to do something, she decided to enter in India’s most reputable culinary show MasterChef India and make a name for herself nationwide.

Rohit Ghai

Harpal Singh Sokhi Akanksha Khatri

Misal Pao

By Chef Rohit Ghai

Ingredients

- 3 1⁄2 cups mixed beansprouts - 1⁄2 tsp ground turmeric - 3 tbsps rapeseed oil - 1 tsp mustard seeds - 1 tsp cumin seeds - 1 large or 2 medium onions, finely chopped - 10-12 fresh curry leaves - 1 1⁄2 tbsps ginger-garlic paste - 1-2 green chillies, finely chopped - 1 tsp ground coriander - 1⁄2 tsp red chilli powder - 1-1 1⁄2 tbsps kala masala - 1 1⁄2 tsps tamarind paste - 1 tbsp chopped coriander leaves - 2 tbsps chopped onion, for garnish - Lemon wedges, to serve - Salt to taste

Preparation

- Rinse the beansprouts under cold running water, drain, then place in a pan of simmering water with 1⁄4 teaspoon of turmeric and a pinch of salt and cook, covered, for about 10–12 minutes. Heat the oil in another pan, then add the mustard seeds. When they begin to pop, add the cumin seeds and sauté for a few seconds until they become golden.

- Add the onions and sauté until they become translucent. Add the curry leaves, ginger-garlic paste and green chillies and sauté, stirring, until the raw aroma of the ginger-garlic disappears.

- Add the remaining turmeric, the ground coriander, red chilli powder and goda masala. Stir in the tamarind. If using your own tamarind pulp, sauté until the raw aroma of the tamarind disappears.

- Drain the cooked beansprouts, then stir into the pan with the onions, adding 170–240 ml of water, if needed. The mixture should have a semi-thick consistency. Season with salt and simmer for 8–10 minutes on a low heat, stirring occasionally until thickened.

- Just before serving, garnish with the coriander leaves, chopped onion and a lemon wedge.

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Jeera Aloo Vaisakhi Recipes

By Chef Rohit Ghai

Ingredients

- 500 g potatoes - 2 tbsps rapeseed oil - 1 tbsp cumin seeds - 2 green chillies, finely chopped - 1 tbsp finely chopped ginger - 1⁄2 tsp ground turmeric - 1 tbsp ground coriander - 1⁄4 tsp red chilli powder, or o taste a generous pinch of asafoetida - 2 tbsps chopped fresh coriander - 1 tablespoon lemon juice - Salt, to taste

- Cook the potatoes in boiling salted water until tender, making sure they don’t overcook or break up. Once drained and cooled, peel the potatoes and cut them into cubes. Set aside.

- Heat the oil in a pan on a medium heat, then add the cumin seeds and let them sizzle. Immediately lower the heat so that they don’t burn. Add the chopped green chillies and ginger, ground spices and asafoetida, and sauté for a few seconds.

- Add the boiled and cubed potatoes to the pan and toss with the spices. Let the potatoes cook for two to three minutes on a medium heat, then mix in the chopped coriander. Check the seasoning and add the lemon juice to finish.

- Serve with pooris, parathas, or as a side dish with dal and rice.