magazine

SANJEEVKAPOOR

2015’s Hottest Food Trends

What’s cookin’ with,

LIFE IS SWEET!Delightly Delicious Desserts

5THE HEALTHY PATHA Dieter’s dream-Page 07

February, 2015

VALENTINES DAY SPECIAL

ACKNOWLEDGMENT

PUBLISHER:Ben Louis

EDITOR:Tim Boyce

PHOTOGRAPHER:Nick Phillip

DESIGNER:Ryan Adams

ADVERTISING MANAGER:Gabrielle Solis

MARKETING MANAGER:Lily John

ADMINISTRATION:Regina Williams

SENIOR CONTRIBUTOR:Ivan Nathan

CONTRIBUTORS:Rachel RozarioBree HodgeStefan JohnCarlos Phil

DISTRIBUTORS:West DaytonSneha BoseAshmitha RobertAanchal Khanna

PRINTERS:Castle DylanWayne PatrickAlan CharlesOrson ScavoTom Nathan

2 Gourmet FBURARY2015

CONTENTS

09

13

17

Cover story

10.........Interview -Sanjeev

Features

17........Delicious Recipies

19........The healthy path

Ad features

13......... Basmati Rice

20.........Valentines Day special

3 Gourmet

EDITOR’S NOTE

I would like to start this note by thanking everyone who has helped me with the start of this new magazine, gourmet. I would like to thank to my teacher, parents , friends and above all God.

Just like air and water, food is also the essence of life. This magazine appreciates the birth of new chefs and cuisines. With this magazine you can learn new recipies and technique. You can explore the culture of food through this magzine.

A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually con-sumed items or distinct meals. A cuisine is fre-quently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exer-cise a strong influence on such culinary practices.

Thank You once again for all your support and the success of this magazine.

Love,


Well Wishers

“

”

SUSANNA KEREN WILFREDChief Pattry Chef,Ritz Carlton.

Congratulations on the launch of your new magazine, GOURMET.

In these harried and hurried times, where so many people find very less time to enjoy a well coocked meal. I’m happy to see that you’ve decided to start a publication that walks people through various cuisines and gain-ing knowledge about other food cultures.

PRIYA RATHNAKUMARHouse wife / Food critic.

The concept of food magazines is an extremely helpful and

socially relevant one for today’s time. As of today’s

generation, people look foward to trying out various cuisines,

especially people like me. Gour-met is a great way to know

about different chefs and vari-ous recipies.

Wishing you success for yout future

endavours.

5 Gourmet

The 6 Healthiest Foods on the Planet Healthy Food #1: LEMONS

• Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase “good” HDL cholesterol levels and strengthen bones.

• Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an

Healthy Food #2: BROCCOLI

• One medium stalk of broccoli contains more than 100 percent of your daily vitamin K requirement and almost 200 percent of your recommend-ed daily dose of vita-min C two essential bone-building nutrients.

• The same serving also helps stave off numerous cancers

Healthy Food #3: DARK CHOCOLATE

• Just one-fourth of an ounce daily can reduce blood pressure otherwise healthy individuals.

• Cocoa powder is rich in flavonoids, antioxidants shown to reduce bad LDL cholesterol and increase good HDL levels.


- A Dieter’s Dream

Healthy Food #4: SPINACH

• Spinach contains lutein and zeaxanthin, two immune-boosting antioxidants impor-tant for eye health.

• Recent research found that among cancer-fighting fruits and veggies, spinach is one of the most effective.

Healthy Food #4: SALMON

• A great source of omega-3 fatty acids, which have been linked to a reduced risk of depression, heart disease, and cancer.

• A 3-ounce serving contains almost 50 percent of your daily dose of niacin, which may protect against Alzheimer’s disease.

Healthy Food #4: POTATO

• One red potato contains 66 micrograms of cell-building folate about the same amount found in one cup of spinach or broccoli.

• One sweet potato has almost eight times the amount of cancer-fighting and immune-boosting vitamin A you need daily.

7 Gourmet

U N L E A S H F L A V O U R

MTR

THE PARK HOTELS

hef extraordinaire that has brought the ar t of Indian cooking to the forefront of the international palette, Sanjeev Kapoor continues to forge ahead with new ideas and creative ventures. Already a house-hold name in India as the host of the hit television show Khana Khazana, Sanjeev Kapoor is on a mission to give Indian cuisine a worldwide presence. He has con-sulted as a guest star on Western cooking shows and keynoted in-ternational food festivals. He has penned countless best-selling cook-books and even created his own line of Indian condiments. Here, seated in the lounge of Junoon Restau-rant, NYC, he talks to Varli about his upcoming cookbook, his rise to fame, and his favorite pastimes.

C

A walk down the cooking lane with,

SANJEEV KAPOOR


As one of the most celebrated names in Indian cuisine today, how did you get your start?I started out by working in several dif-ferent hotels and restaurants across the world. When I came back to India in 1992 as a young 28 year old, I was made Executive Chef at a fairly large and prominent hotel. Soon after that, I was approached by a TV cooking show that initially was only interested in having me participate for one episode with a panel of different chefs to be featured

What inspired you to create your latest cookbook, How to Cook Indian?I actually have over 140 cookbooks, but they are all produced in India. Af-ter hearing countless people ask about books made for those who are not neces-sarily Indian, I started my line of U.S. publications with the book Simple Indi-an Cooking, which covers the length and breadth of Indian cuisine – North, South, East, West, Central, etc

Your list of accomplishments are lengthy, including being selected by CNN’s Rich-ard Quest as one of the top 5 celebrity chefs in the world, along with the likes of Gordon Ramsay, Jamie Oliver, and Wolf-gang Puck. What has allowed you to have such a cross-cultural appeal?I think my biggest advantage is under-standing the market. Whatever you’re doing, you have to really know who you’re doing it for – and once you start understanding your audience

and thinking about things from their per-spective, they start to respect and believe in you. Suddenly, you realize there’s a huge network of people who have become your community, your fans, and your faithful supporters.

Recently the cooking show Khana Khazana was recognized by the Indian Television Academy as the longest running TV show in history. What has made it such a success?I think there’s one primary factor in the show’s success: simplicity. Over time, I’ve realized that the people who are watch-ing my show are also actively using what they learn. I try to ensure that if somebody watches my program, and uses any of the information I give them, that it really adds to their success in cooking. I give them comfort and confidence in the kitchen, and help them achieve their goals so they are constantly challenged and satisfied.

When did you start cooking?It’s funny because when you’re well known in the culinary world, you can re-ally name any age and get away with it…it’s almostlike you’re supposed to say “I’ve been cooking since I was three months old! “ Growing up, I didn’t really cook on a sig-nificant level until I started training pro-fessionally.

After cooking for as long as you have, how do you manage to keep your recipes fresh and inspired?

SANJEEV KAPOOR

11 Gourmet

I made a promise to myself not to cook a dish twice, and that helps greatly. To keep cooking in new and unique ways is not difficult if you believe it’s just a matter of playing with different ingredients, and if you have the confidence that whatever you do, will work! No matter what combi-nations you throw together, the dish will work out if you just cook with an upbeat attitude and positive energy.

You’ve earned a Best Meal Concept and Innovation award for consulting work you did for Indian Airlines. How is designing an in-flight meal different from ordinary cooking?It’s very difficult to come up with a menu for airlines because there are so many restrictions and rules for what you cannot do. You have to precook a meal, freeze it, chill it, and then reheat it. When it’s re-heated, the meal is re-cooked and you are not in charge of the process, so that has to be taken into account in making the dish fool-proof every time. When I was plan-ning the in-flight menu, everybody told me I should try more complicated meals because there would be passengers from all over the world ready to try the cuisine, but I held firmly to my belief that a simple meal would taste best in all conditions – and sure enough, it worked.

Are there any emerging trends that you’ve noticed in Indian cuisine?What I’ve begun to see in the recent past is a lot of emphasis on foods from different regions of India. There is cross-promotion within the regions, so people in the north are excited about foods from the south, for example, and coastal foods from west-ern India are becoming more popular. Also, Indian food over the past few years is becoming much lighter and healthier to accommodate the changing preferences of diners today.

There used to be a layer of oil floating on the tops of dishes, or plenty of deep-fried items on every menu. That’s changing fast, and is great because it means Indian cuisine is keeping up with new customer tastes.

Do you have any hobbies or interests out-side of the cooking world?Music is definitely at the top of my list of hobbies. I actually keep a trumpet in my office that I pull out and play when time permits during the day. Also, my younger daughter is an athlete and I love to run with her, and spend time with the rest of my family.

What advice can you give to aspiring chefs and Gourmet readers?To all the people who like to cook Indian food, I would tell them to spend more time in India. Go to all the varied and beauti-ful regions and familiarize yourself with the ingredients available during different seasons. Learn about the unique ingredi-ents themselves – how they smell, taste, and feel. You’ll never really master the art of Indian cooking if you’re not close to the land and heritage because great Indian cooking isn’t something you can do with-out intimate knowledge. And my advise to anyone who wants to cook good food is that one should start appreciating food no matter who has cooked it

“APPRECIATE FOOD NO

MATTER WHO COOKED IT”

FBURARY201512 Gourmet

SANJEEV KAPOOR’S SPECIALITY

Ingredients Spring roll wrappers Onion thinly sliced

Spring onions thinly slicedCarrots cut into thin stripsGreen capsicum cut thin

stripsCabbage finely shredded

Oil 2 tablespo Salt to taste

White pepper powder 1/4 teaspoonSoy sauce

1 tablespoonBean sprouts Spring onion corn starch

Method

Step 1To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.

Step 2Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.

Step 3Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.

Step 4Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.

Step 5Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.

Step 6Drain on absorbent paper. Cut into smaller pieces and serve.

13 Gourmet

LIFE IS S W E E T !

T h i s a r t i c l e f e a t u r e ’ s t h i s m o n t h ’ s f a m o u s d e s s e r t r e c i p i e s .

D elightfullyeliciousesserts


NEW YORK CHEESECAKE

Preparation Time- 60 - 90 minutes.

1/3 c. butter, melted1 1/4 c. graham cracker crumbs1/4 c. sugar4 (8 oz.) pkg. cream cheese, softened1 (14 oz.) sweetened condensed milk4 eggs1/3 c. unsifted flour1 tbsp. vanilla

Step 1Preheat oven to 300 degrees. Combine butter, crumbs and sugar; press firmly on bottom of 9 inch springform pan.

Step 2In large mixer bowl, beat cream cheese until fluffy

Step 3Gradually beat in sweetened condensed milk until smooth.

Step 4 Add eggs, flour and vanilla. Mix well. Pour into prepared pan.

Step 5 Bake 1 hour or until lightly browned. Cool. Chill thoroughly. Refrigerate.

MANGO MOUSSEPreparation Time- 50 - 60 minutes.

2 cups mango pulp-sieved 1 cup cream-chilled 1/8 tsp cinnamon powder1 Tbsp gelatine 2 Tbsp lemon juice 3/4 cup sugar 1/2 cup water at room temperature 4-6 short, transparent glasses to set the mousse mango slices to garnish

Step 1Put mango pulp, cinnamon and 1/2 cup sugar into the small pan.

Step 2Sprinkle the gelatine over 1/2 cup water and let it soak. Heat mango mixture.

17 Gourmet

Step 3When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency

Step 4Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool.

Step 5Beat the cream and the remaindered sug-ar till it holds shape. Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.

Step 6

RED VELVET CUPCAKE


1 1/4 cups vegetable oil1 cup buttermilk2 large eggs1 teaspoon white vinegar2 teaspoons vanilla extractRed food coloring (See Kelly’s Notes)2 1/2 cups all-purpose flour1 3/4 cups sugar1 teaspoon baking soda3/4 teaspoon salt1 Tablespoon unsweetened co-coa powder2 (8-oz.) packages cream cheese, at room temperature

Step 1Preheat the oven to 350ºF. Line a cupcake pan with liners.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.

Step 3In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Step 4Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter

Step 5Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Step 5Add frosting and refrigerate.


TIRAMISU COFFEE


2 cups strong black coffee1/2 cup marsala (see note)3 eggs, separated1/3 cup caster sugar250g mascarpone300ml thickened cream, lightly whipped1 large packet of sponge fingers (savoiardi)Cocoa, for dusting

Step 1Pour coffee and marsala into a shallow dish. Set aside

Step 2Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

Step 3Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

Step 4Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Step 5Variation: Marsala can be replaced with orange juice if preferred.

PANNA COTTA


3 gelatine leaves250ml/9fl oz milk250ml/9fl oz double cream1 vanilla pod, split lengthways, seeds scraped out25g/1oz sugar75g/6oz sugar175ml/6fl oz watersplash cherry liqueur50g/12oz raspberries

19 Gourmet

Step 1For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Step 2Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Step 3Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Step 4Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

Step 5For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

Step 6Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

Step 7Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

Step 8To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with ic-ing sugar.


ADVERTISEMENT FEATURE

Hapy Valetines

Day

Treat your beloved

to an unfogettableexperience.

A WORLDWIDE MEDIA INITIATIVE

21 Gourmet

With a glass &With a glass &a half of milk.a half of milk.

magazine

Documents

culture of food

food cultures

food preparation

planet healthy food

new magazine

concept of food magazines

religious food laws

new recipies