Best Places to Stuff your Face
A lovingly-curated insider’s guide to the most delicious, delightful and unique food experiences at The Hauz Khas Village.
Best P laces To Stuff Your Face Rasna Bhasin
Stumble Upon Publications
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The glorious walks through the village, inspired me to make this book. Filled with secret recipes from the Best of the Village restaurants and cafes, Best P laces to Stuff Your Face, is your ultimate guide into The Hauz Khas Village.
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Whoever said going solo was easy, was so very wrong,. Today when I type this I’ve to thank my teacher Ms.Milly Singh for all her wise words, she told me this wouldn’t be easy and it wasn’t. A big thank you to Harshmeet Kohli for all the support, help and feed back at every stage.Two men namely ; Prabhkaran Hundal and Keshav Suri, who had to bear me through this stresfful period.
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CONTENTS
Red Velvet Cake 7
Pizza Marinara 11
Fish with Lemon Caper Butter Sauce 15
Grilled Prawns 19
Sticky Toffee Pudding
23
Red Velvet Cake
Ingredients
For the cake 1 & half cup vegetable shortening 1 & half cups granulated sugar 2 eggs 2 oz red food colouring 2 tablespoons cocoa 1 teaspoon salt 2 & half cups cake f lour 1 teaspoon vanilla 1 cup buttermilk 1 teaspoon baking soda 1 tablespoon vinegar For the frosting 5 tablespoons f lour 1 cup milk 1 cup unsalted butter 1 cup confectioners’ sugar 1 teaspoon vanilla
Best one available at Elma’s Cafe, The Hauz Khas Village 9
Preparation
Preheat oven to 350 degrees butter and line 3 9� baking pans with parchment paper P lace shortening and sugar in bowl and beat until light and f luffy (about 3 minutes). Add eggs one at a time, beating after each addition. Make a paste of the food colouring, cocoa and salt. Add to shortening mixture. Mix vanilla with buttermilk. Dissolve baking soda in vinegar, add to butter milk. Sift and measure f lour; add to creamed shortening alternating with buttermilk mixture ending with f lour. Mix until smooth approx. 4-5 minutes. Pour into pans Bake 35-40 minutes. Remove from oven, cool 10 minutes, then invert cakes onto cooling rack and to cool completely before frosting. Frosting Make a paste with f lour and a small amount of the milk. Add remaining milk gradually, mixing until smooth. Cook in a double boiler at medium heat until thick. Let cool Cream butter with confectioners’ sugar and vanilla. Beat until f luffy. Add cooled f lour mixture 1 spoon at a time, beating well between additions.
Pizza Marinara
Ingredients:
1 pizza base (thin crust) 400g cherry tomatoes 250g Marinara Seafood Mix 125g grated tasty cheese 1 tbs olive oil 1 tbs dried sweet basil 1 tbs sweet chili sauce 1 tsp crushed garlic 3 anchovies 2 tbs fresh oregano
Best one available at Diva Piccalo, The Hauz Khas Village 13
Preparation
Preheat oven to 220C, Line pizza pan with baking paper and spray with canola oil. P lace pizza base on tray and set aside. Meanwhile heat olive oil in fry pan add garlic, anchovies, sweet chili sauce, basil and cherry tomatoes bring to boil then simmer 10 to 15 minutes until sauce reduces and thickens. Remove from heat and allow to cool slightly. Spread sauce over pizza base. Sprinkle with grated cheese. Scatter marinara mix on top of cheese. Sprinkle with fresh oregano. Bake in hot oven 10 - 12 minutes till cheese has melted and cherry tomato have a slightly burnished look on top.
Fish in Lemon Caper Sauce
Ingredients:
2 tsp. capers, preferably salt-packed 4 mahimahi or other firm white fish fillets, each 6 to 8 oz. Sea salt and freshly ground pepper, to taste 2 Tbs. unsalted butter 1 Tbs. olive oil 2 shallots, minced 1 garlic clove, minced 2/3 cup dry white wine 2 Tbs. fresh lemon juice 1 Tbs. chopped fresh f lat-leaf parsley Grated zest of 1 lemon
Best one available at Amici, The Hauz Khas Village 17
Preparation
If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again. Pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry. Season the fish lightly with salt and pepper. In a large, nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper. Pour the warm sauce over the fish and serve immediately.
Grilled Prawns
Ingredients:
2 tsp. capers, preferably salt-packed 4 mahimahi or other firm white fish fillets, each 6 to 8 oz. Sea salt and freshly ground pepper, to taste 2 Tbs. unsalted butter 1 Tbs. olive oil 2 shallots, minced 1 garlic clove, minced 2/3 cup dry white wine 2 Tbs. fresh lemon juice 1 Tbs. chopped fresh f lat-leaf parsley Grated zest of 1 lemon
Best one available at Amour, The Hauz Khas Village 21
Preparation
Wash and devein prawns but retain the shell. Retaining the shell makes it more tasty. Dry prawns well. Melt butter and add the garlic to to it; mix well. Add rest of the ingredients to butter mixture except prawns. Marinate the prawns in HALF of this marinade for several hours. 2-4hrs is sufficient. (I sometimes add all the sauce if I want it saucy). P lace prawns in oven tray and grill till done on 180째C tossing them at intervals. Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the grilling prawns and use the rest as a dipping sauce for prawns. Serve hot. Serve with savoury rice and a salad. You can also substitute prawns with shrimp
Sticky Toffee Pudding
Ingredients:
For the toffee sauce 2 cups (500ml) heavy cream 1/2 cup (90g) demerara or muscovado sugar (or another dark brown sugar) 2 1/2 tablespoons golden syrup or molasses pinch of salt For the pudding 6 ounces (180g) pitted dates, snipped or chopped 1 cup (250ml) water 1 teaspoon baking soda optional: 1/3 cup (40g) candied ginger, chopped 1 1/4 cups (175g) f lour 1 teaspoon baking powder 1/2 teaspoon fine sea salt 4 tablespoons (55g) unsalted butter 3/4 cup (150g) granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract
Best one available at Elma’s Cafe, The Hauz Khas Village 25
Preparation
Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain souff le dish (or similar-sized baking dish.) Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared souff le dish and place the dish in the freezer, and reserve the other half for serving. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm. In a small bowl, sift together the f lour, baking powder, and salt. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and f luffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.) Stir in half of the f lour mixture, then the date mixture, then add the remaining f lour mixture until just mixed. Don’t overbeat the batter. Remove the souff le dish from the freezer and scrape the batter into the souff le dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remove the pudding from the oven, and let cool slightly before serving.
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