Best Placesto Stuff your

Face

A lovingly-curated insider’s guide to the most delicious, delightful and unique food experiences at The Hauz Khas V il lage.

Best P laces To Stuff Your Face

Rasna Bhasin

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Publications

1

The glorious walks through the vil lage, inspired me to make this book. Fil led with secret recipes from the Best of the V il lage restaurants and cafes, Best P laces to Stuff Your Face, is your ultimate guide into

The Hauz Khas V il lage.

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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.Mil ly Singh for al l her wise words, she told me this wouldn’t be easy and it wasn’t.

A big thank you to Harshmeet Kohli for al l 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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C ONT ENTS

Red Velvet Cake

P izza Marinara

Fish with Lemon Caper Butter Sauce

Gril led Prawns

Sticky Toffee Pudding

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Red Velvet Cake

IngredientsFor the cake

1 & half cup vegetable shortening1 & half cups granulated sugar

2 eggs2 oz red food colouring

2 tablespoons cocoa1 teaspoon salt

2 & half cups cake f lour1 teaspoon vanil la1 cup buttermilk

1 teaspoon baking soda1 tablespoon vinegar

For the frosting5 tablespoons f lour

1 cup milk1 cup unsalted butter

1 cup confectioners’ sugar1 teaspoon vanil la

Best one available at Elma’s Cafe, The Hauz Khas V il lage 9

IngredientsFor the cake

1 & half cup vegetable shortening1 & half cups granulated sugar

2 eggs2 oz red food colouring

2 tablespoons cocoa1 teaspoon salt

2 & half cups cake f lour1 teaspoon vanil la1 cup buttermilk

1 teaspoon baking soda1 tablespoon vinegar

For the frosting5 tablespoons f lour

1 cup milk1 cup unsalted butter

1 cup confectioners’ sugar1 teaspoon vanil la

PreparationPreheat 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 vanil la 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 smal l amount of the milk. Add remaining milk gradual ly, mixing until smooth.

C ook in a double boiler at medium heat until thick. Let cool Cream butter with confectioners’ sugar and vanil la. Beat until f luffy.

Add cooled f lour mixture 1 spoon at a time, beating wel l between additions.

P izza Marinara

Ingredients:1 pizza base (thin crust)

400g cherry tomatoes250g Marinara Seafood Mix

125g grated tasty cheese1 tbs olive oil

1 tbs dried sweet basil1 tbs sweet chili sauce

1 tsp crushed garlic3 anchovies

2 tbs fresh oregano

Best one available at Diva P iccalo, The Hauz Khas V il lage 13

PreparationPreheat 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 al low 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 til l 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 f irm white f ish f il lets, each 6 to 8 oz.Sea salt and freshly ground pepper, to taste

2 Tbs. unsalted butter1 Tbs. olive oil

2 shal lots, minced1 garlic clove, minced

2/3 cup dry white wine2 Tbs. fresh lemon juice

1 Tbs. chopped fresh f lat-leaf parsleyGrated zest of 1 lemon

Best one available at Amici, The Hauz Khas V il lage 17

PreparationIf using salt-packed capers, place them in a smal l bowl, add cold water to cover and soak for 20 minutes.

Drain, rinse wel l and drain again. Pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.

Season the f ish lightly with salt and pepper. In a large, nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the f ish in the pan and cook, turning once, until browned on both sides and opaque throughout but stil l moist

looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the f ish to a warmed platter and cover loosely with aluminum foil.

Add the shal lots 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 f ish and serve immediately.

Gril led Prawns

Ingredients:2 tsp. capers, preferably salt-packed

4 mahimahi or other f irm white f ish f il lets, each 6 to 8 oz.

Sea salt and freshly ground pepper, to taste2 Tbs. unsalted butter

1 Tbs. olive oil2 shal lots, minced

1 garlic clove, minced2/3 cup dry white wine2 Tbs. fresh lemon juice

1 Tbs. chopped fresh f lat-leaf parsleyGrated zest of 1 lemon

Best one available at Amour, The Hauz Khas V il lage 21

PreparationWash and devein prawns but retain the shel l. Retaining the shel l makes it more tasty. Dry prawns wel l.

Melt butter and add the garlic to to it; mix wel l.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 al l the sauce if I want it saucy).

P lace prawns in oven tray and gril l til l done on 180°C tossing them at intervals.Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the gril ling 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 cream1/2 cup (90g) demerara or muscovado sugar (or another dark brown

sugar)2 1/2 tablespoons golden syrup or molasses

pinch of saltFor the pudding

6 ounces (180g) pitted dates, snipped or chopped1 cup (250ml) water

1 teaspoon baking sodaoptional: 1/3 cup (40g) candied ginger, chopped

1 1/4 cups (175g) f lour1 teaspoon baking powder

1/2 teaspoon f ine sea salt4 tablespoons (55g) unsalted butter

3/4 cup (150g) granulated sugar2 large eggs, at room temperature

1 teaspoon vanil la extract

Best one available at Elma’s Cafe, The Hauz Khas V il lage 25

PreparationPreheat 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 smal l 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. Gradu-

al ly beat in the eggs, then the vanil la. (Don’t be alarmed if the mixture looks a bit curd led.)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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