Gorgeous: Eat Well, Look Great 573ab

Food Photography by Sunder Ramu | Book Design by Sheetal Parakh

CONTENTS

WHAT’S COOKING WITH?

MY JOURNEY Breakfast Soups Salads Mains Rice, rotis & other starches Nibbles Chutneys, Podis & Dips Drinks Sweet Treats

GORGEOUS MEAL PLAN

THE ESSENTIAL KITCHEN

INDEX

ACKNOWLEDGEMENTS

About the Book About the Author Copyright

‘What’s Cooking With?’ is a series of conversations with India’s top models on food, fitness and life. Those recipes marked with are suitable for vegetarians, and those that are marked with contain eggs. This marking refers to non-vegetarian recipes. We came up with this motif to indicate those recipes that should be considered indulgences. Eat with relish but reflection!

WHAT’S COOKING WITH?

Each of these supermodels and actors radiate beauty and a certain joie de vivre that comes from living a life with balance, discipline and ion. They are archetypes of the mantra ‘Eat Well and Look Great’.

Read what they have to say. Pradaini Surva Dayana Erappa Niketan Madhok Waluscha De Sousa Malaika Arora Khan Alesia Raut Madhu Sapre Sheetal Mallar Nayanika Chatterjee Priyanka Chopra Milind Soman Dipannita Sharma Atwal Pressy Nathan Viraja Achar Simar Dugal

Nina Manuel Aditi Govitrikar Reshma Bombaywala Lezinska Nethra Raghuraman Shamita Singha Sampada Inamdar Stewart Gayatri Oberoi Fleur Xavier Ujjwala Raut Gul Panag Lakshmi Rana Uma Blacher Trisha Krishnan

CHAPTER 1

When I was Miss India International 1998, I was often taunted with questions about my diet, about what I ate. ‘Do you eat anything besides carrot sticks?’ was a question I being asked most often.

It pains me that there is such a strong association in many people’s minds between denying oneself food, and being gorgeous.

Part of the excitement of being a model meant that I got to try a variety of authentic, local food from across the country, and the world. This is how I discovered sushi, roti canai, tagine and dhabha food. Food is such a great way to taste a new culture. I also loved to walk every day, absorbing the sights and sounds of the places I was in. This helped me be effortlessly fit, energetic and full of life.

One day, my life changed unimaginably forever and I found myself having to reinvent who I was. While this was extremely arduous, at first, because I had to give up the career and life I had built, I found myself faced with a question that confronts almost all of us at some point in our life, ‘What next?’.

Fortunately I found a new life in the world of art and sports marketing. It was also then that I started writing.

While my life found a new purpose, it also involved long hours at a desk. With a family and two young children, there was much more than I felt I could handle. This took a toll on my weight and consequently on my energy and motivation to workout.

I wanted to be my slender, healthy former self again, but several attempts to

restore the balance it required were successful only for short periods.

To add to my frustration, I started reacting violently to many foods especially when I ate out. I was hospitalized several times. The consequent weakness and anxiety about eating was further exacerbated by the instructions to eat only simple foods like congee and fruit. This did little to help and ended up leaving me even more demotivated.

I wanted to eat what I enjoyed, be fit again and find a way to sustain that for life. It is then that I began my culinary journey.

I started to search for foods that would heal me. I read extensively, talked to experts on a natural yet enjoyable way to seek nourishment. It was on this journey that I discovered the benefits of using cold pressed coconut oil, chia seeds, quinoa, amaranth, red bananas, coconut milk and apple cider vinegar in foods I ate. These foods soothed me and I slowly started feeling better. These are just some of the ideas included in this book.

The gift of strength reinstated, I felt it was time to tackle my other goal of getting fit so that I could continue to eat what I liked.

I kick started with a programme that involved light exercise and a totally new way of eating. It helped me lose weight, gain energy and the best part is that I didn’t have to resist any food group including carbs. In fact, I ate carbs when I most enjoyed them. AT NIGHT!

The detailed meal plan I have included at the end of this book is based on this programme, and I am convinced that it will give you great results too.

I also set about uncovering traditional family recipes and experimenting with cooking different foods. Foods that I liked to order when I ate out, but those that I could eat and serve at home with fresher ingredients thus making them healthier (and tastier) versions of their restaurant counterparts. Many of the recipes included here celebrate this principle.

Getting back to a fitness programme after a gap was not easy. But doing so gave me energy to take on my daily tasks more efficiently leaving me with more time to prepare what I wanted to eat and to exercise at the next level. I had to try out a few different programmes before I found one that ‘fit’ me. Step-by-step I restored the rhythm I had lost.

Today I can say this, I am back to eating what I like. In fact I consume more ghee, butter, and cold pressed oil than ever before. I feel satisfied after every meal, and I feel free to indulge my sweet tooth without any guilt.

My idea of beauty has changed. I am now more conscious about what makes me feel centered and energized to take on life’s myriad hues. I value feeling gorgeous above anything else.

In the pages that follow, I leave you with a mosaic of delightful recipes and ideas to show you that eating well and taking care of yourself are essential to a beautiful life.

CHAPTER 2

My first meal as a model on most days was an early lunch. This certainly upset old-school believers of the king-sized breakfast mantra and I had to endlessly hear from my mother about how I used to finish off four idlis and two boiled eggs before heading off cheerily to gymnastics class at 5 a.m. in the morning when I was a young girl. I don’t recall my gymnastics days but I am sure it was not easy performing calisthenics after such a breakfast!

I now eat breakfast every day but it is light and keeps me energized till my next meal. The reason I stopped eating breakfast as a model was simply because I didn’t wake up in time for it. Late night shows meant corresponding late mornings. Now I have started enjoying breakfast again.

On most days, breakfast at home is either eggs with veggies sautéed in butter or berries with homemade granola and yogurt drizzled with forest honey (see Berry Beautiful on page 24).

I also make poha with beaten red rice as a substitute for white rice to give it a healthy but equally flavourful form and there are few things to beat a beautifully poached egg. On many days, I am happy with a breakfast drink. Once you start experimenting with smoothies and shakes, the ideas are plentiful and they are packed with enough energy to take you through lunchtime.

Model Ujjwala Raut loves her breakfast and often begins her day with a big,

buttery omelette packed with veggies whereas former model Aditi Govitrikar rarely has anything except fruit till lunchtime.

Your breakfast could be simple and light or you could go heavier, there is no one rule when it comes to this meal!

What’s cooking with Pradaini Surva?

Top model Pradaini is the face of several ad campaigns. A lover of life and adventure, this beautiful girl goes about sprinkling the fairy dust of enthusiasm over whoever she meets!

On Being Gorgeous

When you feed your mind fresh clean thoughts and feed yourself fresh clean food, the result is a beautiful glow. This according to me is being Gorgeous.

Fitness Routine

I enjoy Pilates almost every day. My new-found love is cross fit training which is insanely fast paced. I workout at home all by myself where it is quiet and I can unleash my energy purely into what I am doing. I workout to feel great and I love working out even if I have to push myself out of bed at 4 a.m.

There is a common misconception among people that the extra thirty minutes of sleep they steal from avoiding their workouts will help them feel better. Instead, when you know your day is long and loaded with too much work, if you push yourself and manage to sweat it out even for 20 minutes you will generate enough energy to keep you in good spirits through the day.

Food Philosophy

At sunrise, I hold a glass of freshly squeezed juice and at sunset, a delicious bar of Magnum ice cream! I believe in eating what I really enjoy and I am not afraid. If you understand your body and get in sync with its requirements you will look and feel great.

I enjoy variety but if it is home-cooked food, I can eat the same thing every day!

On my plate

I do not follow a meal pattern. Rather, I eat when I am hungry and this works for me.

CURTAIN RAISER Freshly squeezed fruit or vegetable juice, green tea, protein shake

MEAL 1 Brown rice, a bowl of spinach, dal, any veggie or sprouts with something crispy like papad, murukku or vattal (I need that crunch)

MEAL 2 Greek salad or garlic toast

MEAL 3 Mini idlis soaked in sambhar

MEAL 4 Curd-rice

MEAL 5 Peanut butter and toast

SNACK A fistful of almonds, cashews, raisins and goji berry or raw vegetables. I love cabbage!

Pradaini loves Gazpacho which she learnt to make from a Spanish friend. Turn to page 41 for a refreshing Andalusian Gazpacho recipe.

PREP TIME 10 MINS | SERVES 2

DREAMY CHIA SEED PUDDING

This super easy pudding made with protein-packed chia seeds and fresh coconut milk will make you quiver with good health. Now isn’t that something a traditional pudding cannot do?

INGREDIENTS

4 tbsp chia seeds 1 tbsp powdered jaggery ¼ tsp Himalayan salt

¼ tsp vanilla powder 180 ml cup coconut milk (first press is preferable)

METHOD

Spoon all the ingredients except the coconut milk into a mixing bowl. Pour in the coconut milk slowly and mix in with a spoon until nicely combined.

Cover the bowl with a lid and allow it to rest in the fridge overnight or for a few hours till it achieves a pudding-like consistency.

Alternately, you could blend all the ingredients in a blender before leaving it in the fridge to get a smoother pudding. Gently stir before serving. Top up with cut fruits such as mango or cantaloupe (musk melon).

Just 20 g of chia seeds is a great source of daily dietary fibre and contain more calcium than one full glass of milk.

PREP TIME 15 MINS | COOKING TIME 15 MINS | SERVES 4

TOFU TUMBLE

Tofu sautéed with any combination of vegetables doesn’t take too long to cook, and for those who do not eat eggs or those looking for a substitute, this recipe serves as a wonderful alternative to scrambled eggs.

INGREDIENTS

3 tbsp cold pressed sesame oil 450 g firm tofu 1 onion, finely chopped 50 g capsicum, diced 50 g carrot, diced 50 g French beans, diced 8-10 button mushrooms, quartered 1 tsp fresh ginger, finely chopped 1½ tsp white pepper powder ½ tsp black pepper powder 1 ½ tsp light soya sauce 1 tsp lime juice

METHOD

Heat the oil in a medium wok on a high flame. Add the onions and the ginger and cook till the onions soften and are translucent. Add the vegetables and stir fry for a couple of minutes. Add the white pepper powder and stir fry for a further 3-4 minutes. Add the tofu and crumble with a wooden ladle and stir together for another minute or so. Add the soya sauce and the lime juice and remove from the flame.

PREP TIME 10 MINS | MAKES 2 TALL GLASSES

Glow on–the–Go SHAKE

Every single ingredient in this juice is incredibly good for you. The sweetness of pineapple and coconut water combined with the cooling effect of cucumber is wonderful. Add to it the goodness of raw spinach and the net effect is a beautiful inner glow.

INGREDIENTS

½ pineapple, peeled and cut into chunks ½ medium-sized cucumber, peeled and cut into chunks

1 tsp dried spirulina powder (optional) 500 ml of coconut water (1 large tender coconut) A handful of spinach leaves

METHOD

Put the pineapple through an electric juicer. Pour the juice into a blender, add all the remaining ingredients and blend until smooth and creamy. Serve immediately.

If you don’t have an electric juicer, no stress! Make the pineapple juice in your blender and squeeze through a fine muslin cloth and set aside in a jug. In the same blender jar, blend the remaining ingredients and then combine with the strained pineapple juice. You may have to use more pineapple pieces as you will lose some of the juice in the straining process.

PREP TIME 5-10 MINS | SERVES 1

CURTAIN RAISER: BREAKFAST SMOOTHIE

This powerful smoothie packed with countless nutrients is actually a high fibre meal shake that will keep you full and energized for hours.

INGREDIENTS

2 tbsp unsalted broken cashews 1 tbsp of Super Seed Mix* (see below) 200 ml milk of your choice (or yogurt) 1 medium ripe red banana or yellow banana ¼ papaya, peeled and deseeded

*For Super Seed mix (makes 500 g) 200 g flax seed 100 g sunflower seeds 100 g pumpkin seeds 100 g sesame seeds (white or black)

METHOD

Place all the ingredients in a blender and purée until smooth.

For Super Seed Mix Place seeds in a blender and grind to powder. I store this mix in airtight containers in the fridge for up to one month and use it in smoothies and salads, and I sprinkle on top of yogurt for a snack or mix it with ghee and jaggery to make ‘hi-energy’ balls.


SAUSAGE AND EGGS 2.0

This upgraded version of the popular sausage and eggs is oven baked and makes for a nice Sunday treat.

INGREDIENTS

450 g Italian sausage, casing removed (can use bratwurst or similar if Italian sausages are unavailable) 2 potatoes, boiled and sliced or use leftover potatoes 1 medium onion, medium diced 1 green capsicum, cored, deseeded and medium diced

3 garlic cloves, minced 2 spring onions, thinly sliced 8 eggs 60 ml full cream 80 ml milk 1½ tsp paprika powder 2 tbsp olive oil Himalayan salt and freshly ground black pepper to taste

METHOD

Preheat your oven to 180 °C (356 °F).

Add 1 tablespoon of olive oil in a frying pan placed over medium-high heat. Peel off the casing from the sausages, place them on the pan and break them up while cooking. When the sausages are cooked, transfer them to a large 1½" high baking dish. Avoid using pre-cooked sausages. Add the onions, spring onions, garlic and capsicum to the same frying pan, sprinkle the paprika powder and cook for 4 to 5 minutes over medium heat. Add the cooked vegetables into the bowl with the sausages.

Add 1 tablespoon oil to the same frying pan and add the cooked potatoes to it and coat them with the oil, season with salt if necessary. Mix the potatoes into

the baking dish with the sausages and vegetables. In a bowl, whisk together 4 eggs and the milk and cream mix, and season with salt and pepper to taste. Pour the egg mixture over the sausage mixture. Make 4 small holes on top of the mixture and then break the remaining 4 eggs and place one in each of the holes. Avoid crowding the baking dish, so reduce the number of eggs if you have to. Place in the oven and bake for 15 minutes until the egg whites are set and the yolks are still runny. Serve warm with spring onions sprinkled on top.


Light and Flouncy Red Rice Poha

This delightful dish from Central India has a lot of character and is light on your stomach. This red rice version takes slightly longer to cook than white rice flakes, but its robust flavour and high iron content makes it worthwhile.

INGREDIENTS

250 g beaten red rice flakes (poha) 2 small potatoes, finely chopped (optional) 2 green chillies, finely chopped ½ tsp ginger, finely chopped 1 tsp mustard seeds

½ tsp cumin seeds ¼ tsp asafoetida ½ tsp turmeric powder 2 tbsps sesame oil 1 large onion, finely chopped 1 tbsp lime juice 3 sprigs (½ cup) of fresh coriander, finely chopped A handful of curry leaves Himalayan salt to taste

METHOD

Wash and soak the beaten rice flakes (poha) in water for 2 to 3 minutes. Drain all the water. The rice flakes should be soft but intact in form. Mix in salt and turmeric powder gently with your hands. Keep aside for 15 to 20 minutes.

Heat the oil in a medium frying pan placed over high heat. Once the oil is hot, turn down the flame to medium and add the mustard seeds, cumin seeds, asafoetida and curry leaves in quick succession. Add onions and sauté till they have softened for about 3 minutes. Add potatoes, season with salt, reduce the heat and cook till the potatoes are soft for about 5-7 minutes. Add turmeric powder and stir the mixture. Now, add the beaten rice flakes and mix well, cover the pan with a lid and allow it to get steam cooked for 7-10 minutes. Stir gently when required. The rice flakes should be well cooked but not mushy.

Mix in the lime juice and remove from the flame. Garnish with fresh coriander leaves and lime slices. Serve hot with a simple coriander chutney.

You can substitute the potatoes with half a raw green banana.

‘I workout at 7 a.m. every day and I am back home for my favourite meal of the day – Dayana Erappa

WHAT’S COOKING WITH DAYANA ERAPPA?

This svelte girl from Coorg was first discovered in Bengaluru and has been a full-time model in Mumbai since 2011.

How does a small-town girl find her feet in the heady world of modelling?

It isn’t such a bad world! The fashion world is a melting pot of cultures. We are all here for a reason – to do well in our careers. There is less time for complications. I have had some solid guidance and wonderful friends along the way.

Your life sounds really full; editorials for magazines, fashion shows for top designers, commercials for big brands. What do you do to stay on top of it all?

I have a good fitness routine, which I enhance with the right kind of food. I start the day with a high energy drink, which I make at home, before I head out for my workout. I play around with combinations. My current favourite is watermelon, mint and chia seeds and another one I like is raw spinach, ripe papaya with coconut milk.

Is that your breakfast? What are the rest of your meals like?

That’s usually my pre-breakfast drink if I am heading for a workout. When I finish my workout, I have something like poached eggs with some boiled vegetables but no bread. Gluten makes me feel bloated, although I love bread and miss having it. The rest of the day depends on what is available at home and how much time I have to make something. If I am lazy I will have a big bowl of

cooked dal and throw in some roasted amaranth seeds for crunch and finish off with some yogurt. On other days, lunch and dinner is simple Indian food – dal, chicken and brown rice.

You seem quite aware of nutrition. Is this because of modelling?

Early on in my modelling career, I used to eat quite erratically. I would skip breakfast, drink loads of coffee, and eat whatever was around. Then I got a challenging assignment in Milan and I wanted to be in shape for it. Once I started eating more wholesome, nutrient rich foods, I didn’t want to go back to my old eating ways. The body realizes the difference and you start making better choices for yourself.

So many of our foods have been around for years but are being ‘discovered’ in urban cultures as trends. For instance, middle-class Coorgis have been drinking black coffee, with jaggery and a dollop of coconut milk for years and suddenly I find it being purported as a new found elixir everywhere! The same for avocado – in my parent’s home, avocados fall off trees on their own and those are the best I have tasted. But in the cities they are so expensive and not necessarily as good. In India, we have so many options for eating healthy but we must be aware of the source of food, too, and not just blindly follow fads.

Tell me more about your workouts.

I like to mix things up. So, in addition to running, which I love, I use a training app on my phone, go for a hip-hop group class and am learning Kathak.

You share your apartment with three others. How is that experience?

Great fun! Two of us are models, the other a stylist and another is a modelling agent. When we are together it is quite a riot. One of my roommates, Pranav, is a fabulous cook. Sometimes we become his sous-chefs and call people over for a celebration meal!

PREP TIME 15 | COOKING TIME 15 | SERVES 2

Poached with Panache: Eggs Benedict

A lazy sunday favourite!

INGREDIENTS

4 eggs, very fresh 2 English muffins or 2 fresh bagels 3 tsp butter 3 tbsp béchamel (page 41) 2 tbsp mild cheddar cheese, shredded 1 bunch fresh spinach leaves (such as palak) washed, roughly chopped 1 clove garlic, crushed 85 g (4 slices) smoked pork leg ham Pinch of nutmeg Sea salt and freshly ground pepper to taste

A dash of white wine vinegar (or lime juice)

METHOD

Cut the English muffins or bagels in half and toast them brown then spread generously with soft butter. Keep warm. Add the remaining butter to a frying pan and add the garlic, cook for a minute then add the spinach leaves, toss for a minute or two, add a pinch of nutmeg and season with salt and pepper and remove while the leaves are still very fresh and cooked just a little.

Take a flat bottom saucepan, fill ¾th with water, add salt to taste and a dash of white wine vinegar and bring to a simmer. Crack one egg open in a small stainless steel bowl (about 3" diameter). Create a whirlpool in the saucepan by stirring the water with a whisk or ladle. Gently pour in the egg, egg white first and then the yolk. In 2-3 minutes the egg white should wrap around the yolk and get cooked.

Take out with the slotted spoon, cut out any egg strands with a spoon and season with salt and pepper. Proceed with the above steps for each egg. Using fresh eggs is the most crucial ingredient for the perfect poached eggs.

Vinegar is added to contract and tighten the egg whites on cooking. Take care not to put too much to overpower the taste of the egg.

Heat the white sauce (béchamel) and make sure there are no lumps, then add cheddar cheese or the cheese of your choice for taste. Mix until smooth, checking the seasoning and consistency. If you want the sauce to be thinner, add some milk. Place the toasted muffins on a plate and then add on the cooked spinach leaves. Add the thinly sliced ham and then top this with a poached egg on each. Spoon over the cheese sauce and serve. Chopped parsley can be added to finish.

Serve with grilled tomatoes or butter tossed mushrooms.

PREP TIME 15 MINS | COOKING TIME 40-45 MINS | SERVES 1

BERRY BEAUTIFUL

The easy availability of berries, either fresh or frozen, makes this wonder breakfast possible any time of the year. If you want to avoid high carbs in the morning, try the granola recipe below for a super easy, grain-free option.

INGREDIENTS

For the berry yogurt 150 g yogurt

100 g fresh or frozen berries one kind or a mix of (unsweetened strawberries/ raspberries/blueberries) 2 heaped tbsp of grain-free granola

For the grain-free granola 100 g unsalted walnuts, shelled and chopped 200 g unsalted raw almonds, slivered 75 g unsalted pistachios, slivered 75 g mixed melon seeds (watermelon & muskmelon) 3 tbsp chia seeds 1 tbsp flax seeds, coarse ground 1 tbsp cinnamon powder 2 tbsp coconut or cane sugar ¼ tsp Himalayan salt 3 tbsp coconut or olive oil 75 g unsweetened coconut flakes (optional) 60-75 ml of honey or maple syrup 30 g dried blueberries or other dried fruits 30 g unsalted sunflower seeds, dry roasted

METHOD

For the berry beautiful

Spoon the yogurt into a bowl. Add 2 tablespoons of the homemade granola and top it up with berries of your choice.

Voilà, a delicious and filling breakfast is ready in less than two minutes!

For the granola

MAKES: 500-550 g PREP TIME: 15 MINS COOKING TIME: 30 MINS

Preheat the oven to 170 °C (325 °F). Combine the coconut flakes (if using), nuts, chia seeds, flax seeds powder, cinnamon powder, coconut sugar and salt and in a mixing bowl. Gently stir to mix well.

In a small saucepan, over low heat, warm the coconut oil and honey (or maple

syrup) and pour over the dry mixture and mix well. Spread the mixture evenly in a large baking tray or sheet and bake for 25-30 minutes till it becomes slightly golden brown on the top.

Once cooled, you can add the dried fruit and roasted sunflower seeds to the granola mixture. Store in an airtight container for up to two weeks.

WHAT’S COOKING WITH NIKETAN MADHOK?

This popular model’s views on food and life in the fashion world seem opposed to the idealistic, shy boy we have seen him portray countless times in TV commercials. Niketan grimaces at the number of food and fitness fads he hears about from people he meets in the industry as they sound improbable. For instance, he recently met a woman at a party who said she only drinks Ciroc vodka because it is gluten free! He says the way these fashionable diet are bandied about are making some people very rich while others poor (in knowledge).

ON FOOD AND FITNESS

People who want to remain looking glamourous fear food whereas it is really about mind control. As long as I am within a certain weight band I am happy with myself. This allows me several excursions into feared food land such as pizzas, which I eat 2-3 times a week, aloo subzi with hot rotis and routine trips to Indian–Chinese restaurants, which I love.

‘I WANT TO BE GOOD COMPANY AT THE TABLE AND NOT BE FUSSY OR RESTRICTIVE WITH WHAT I EAT.’

I hit the gym five days a week. I lift moderate weights with a lot of reps and either cycle or use the cross trainer for my cardio. I am conscious to not get injured with heavy weight training or crazy running because I may end up losing time recovering from the injury.

ON HIS PLATE

First thing: Coffee Eggs: Poached eggs or Spanish fluffy Omelette. If at a hotel, then waffles for sure! Veggies: Regular Indian style Carbs: Brown rice Protein: Grains, beans, chicken Dessert: If I am home in Delhi, caramel custard or else anything with chocolate.

ON THE FASHION INDUSTRY

Things have changed a lot since I began working as a model, for the worse. Now people want to use mainly film stars and cricketers for fashion shows, shoots and commercials. Models come only as the next choice. So there is no opportunity to become a household name, which is why there are no supermodels in this generation.

And with the influx of foreign models from Eastern Europe, South Africa and

Latin America, the fixation for fair skin has only gone up. This irksome fascination with fair skin needs to change.

I felt it was time to expand my horizons and thus began a career in film production. The fashion industry gave me some amazing moments and I will never forget them and it has given me a platform to develop other ions.

CHAPTER 3

Soup du jour – Don’t you just love the way your tongue rolls when you say these French words for soup of the day?

Soups are incredibly versatile in taste and texture – ranging from light and flavourful, such as the ever popular Minestrone (page 43) to the more exotic Well-being broth (page 32) and Feisty Thai prawn soup (page 36) that can be had as complete meals.

If you are short on time, then a soup is a quick way to combine ingredients or leftovers to create something new and fulfilling. The benefits don’t stop at this. Their versatility lends themselves to the way they are eaten as well. For instance, I love carrying freshly made soup in a flask when on-the-go (check out page 28 for a ‘star’ ingredient soup that is easy to make and incredibly nutritious). In contrast, a soup is also the perfect accompaniment to long conversations gathered around the table.

A soup like the refreshing Gazpacho (page 41) goes well as a starter whereas the drink like the Showstopper Rasam (page 30) is traditionally eaten as a meal with hot rice and ghee.

And don’t forget the embellishments – I love decorating my soup with cold pressed coconut oil or hung yogurt or even crisps such as fafda (made with chickpea flour) or broken poppadum pieces.

Most of the soups in the following pages can be made with a good vegetable stock, the recipe for which is given on page 31. I find store-bought stocks to be salty. Making a stock from scratch is far tastier and it can be kept in the freezer for months.

So, if you thought a soup is basically cooked vegetable whizzed in a blender and spruced up with salt and pepper, turn the pages for many ideas that will entice you to include soups as meals or at least a part of your meals.


Souperfood: Manathakali Keerai Soup

Using tender manathakali keerai (wonder cherry) gives this soup an extra zing of goodness. I like garnishing the soup with gram flour crisps as they beautifully offset the deep green colour of the finished soup. It tastes equally delicious when topped with a generous drizzle of extra virgin olive oil.

INGREDIENTS

2 tbsp sesame (gingelly) oil 2 big bunches of manathakali keerai (wonder cherry leaves), washed and roughly chopped 4-5 shallots, finely chopped 1 onion, finely chopped 3-4 garlic cloves, finely chopped 1" piece of ginger, very finely chopped 2 tomatoes, quartered 1 potato, quartered ¼ tsp turmeric powder 1 green chilli coarsely chopped 4-5 black peppercorns 2 tsp lime juice Rock salt to taste

METHOD

Heat the oil in a medium-sized pan on a high flame. Turn down the heat once the oil is hot and add the shallots and the onion and cook until soft. Add the garlic, ginger and chilli and cook for about a minute. Stir in the tomato and cook for 2 minutes. Add in the potato, the greens, turmeric powder, season with salt and the

peppercorns and add 6-7 cups of water (about 1½ litres) cover and cook on a medium flame, till the potatoes are done in about 10 minutes.

Cool slightly, then purée the soup in a blender or hand blender until smooth. Return the soup to the pan, adjust the seasoning, if required. Add the lime juice and take it off the heat immediately.

Ladle the soup into warmed bowls; scatter some gram flour crisps on top, if you have them, as an edible garnish.

Alternatively, you can substitute manathakali keerai with another ‘Souperfood’ – Moringa leaves (Murungai Ellai).


Showstopper Rasam : Kalyana Rasam

This tangy broth is known as the Kalyana (Wedding) Rasam in Tamil Nadu and true to its name is something special. It can be had as a soup or a hot starter drink and goes very well with steaming hot white rice, ghee and the Sunday potato roast on page 103.

INGREDIENTS

2 tomatoes, chopped 1 tsp jaggery, clear of debris* 100 g split pigeon peas lentils (toor dal) 1½ tsp sambhar powder ½ tsp black peppercorns 1½ tsp cumin seeds ½ tsp turmeric powder 1 tsp mustard seeds

1 tsp ghee (clarified butter) 1 small lime-sized ball of tamarind 2-3 sprigs of fresh coriander leaves A pinch of asafoetida Rock salt to taste A few curry leaves

METHOD

Wash and cook the dal in water. Mash with a spoon to get a thick, even consistency. Add about 500 ml of water to this paste, mix well and set aside. Powder the peppercorns along with 1 tsp of cumin seeds in a blender or using a mortar and pestle.

Soak the tamarind in a bowl of warm water, squeeze out the pulp and strain the juice.

Boil the tamarind juice in a heavy-bottomed medium-sized pot. Add the turmeric powder, sambar powder, powdered peppercorns and cumin mix, asafoetida, curry leaves and tomatoes to the pot and season with salt and let cook on a low flame for about 10 minutes. Now add the jaggery and the cooked dal water and mix well. Bring to boil then take off the flame.

Heat the ghee in a tempering ladle over high heat. Add the cumin seeds and as soon they start to splutter, pour into the rasam pot. Garnish with fresh coriander leaves.

*On using jaggery: Place equal parts jaggery and water in a suitably sized heavy-bottomed vessel. Boil the mixture over low heat. Remove from the top any impurities that surface. Continue to gently boil until the consistency is honeylike. Do not to allow it to burn. Remove from the flame and use in the recipe as required.

PREP TIME 20 MINS | COOKING TIME 75 MINS | MAKES 1 LTR. (approx.)

A FAB VEG STOCK (AND NON-VEG OPTIONS)

I prefer to make a large batch of soup stock, freeze it and use it throughout the week. The soup cubes available in the market are, in my opinion, too salty and only distract from enjoying the subtle flavours.

INGREDIENTS

3 onions, cut into large slices or chunks

5 stalks celery, roughly chopped 6 carrots, washed and chopped 1 bunch parsley stems (no leaves as they colour the stock) 2 stalks leek (white portion only), roughly chopped 2 bay leaves 12 whole white peppercorns (not ground) 3 sprigs thyme leaf (if available, do not use dried) 60 g dried mixed mushrooms (optional) 2 ltr cold water

Potato, tomatoes, pumpkins, cabbage, zucchini are not recommended to make stock as they either cloud the stock, or add unwanted flavours to it.

, with all the stocks to simmer boil and not fast boil. Else the stock will get cloudy.

METHOD

Place all ingredients in an extra large cooking pot and pour in the water. Bring it to a boil over high heat. Reduce heat and simmer for 1 hour. Do not cover as this will make the stock go cloudy. Remove from heat and strain broth through large sieve. Cool stock quickly by placing the pot of stock in sink full of ice water. When lukewarm, refrigerate for a week or freeze stock, which will keep 3

months.

For chicken stock

Using the same base as above, there are three main things to do. Use chicken bones and brown them in a hot oven before adding to the stock pot using water first, bring to the boil and then replace the water, removing the impurities that have formed in the first cook. to cook longer if making a chicken stock.

Add the vegetable stock ingredients to the newly replaced water and bones in the cooking pot and bring to the boil. Simmer only, and continue to skim for impurities, if any. Onions can also be left with skin on, blackened on their cut side and added to the stock. This will not affect the taste but help add a nice golden colour to the stock. Do not use a lid, keep skimming and simmer for 2½ to 3 hours for chicken stock. Strain and keep the same as per vegetable stock.

For fish stock

Put fish bones in water, add the veggies, skim for impurities and bring slowly to boil. You can add fennel bulbs to the fish stock as it lends a complementing flavor.


WELL-BEING BROTH

RICE NOODLES WITH BEAN CURD AND A MEDLEY OF FRESH VEGETABLES

This soup truly exudes a feeling of well-being. The home-made vegetarian fish sauce lends a lightly sweet flavour to the soup and you can use any combination of vegetables available.

INGREDIENTS

100 g pre-soaked 5 mm flat rice noodles 50 g soft white bean curd 600 ml vegetable stock (page 31) 200 g mixed vegetables such as carrots, zucchini, pumpkin, green beans, sweet potatoes, mushrooms, baby corn, celery and broccoli 10 g sliced kohlrabi (knol kohl) 2 tsp sugar 2 tsp garlic, sliced and deep-fried

3 garlic cloves, finely chopped ¼ tsp ground white pepper 2 tsp light soya sauce 1 tsp chopped red chills 3 spring onions, julienned, white and green parts separated ½" ginger, finely chopped 1 tbsp vegetarian fish sauce 2 tsp white wine vinegar 20 g pickled vegetables such as ginger, carrot and white radish in brine (optional) 1 tsp sesame oil 2 sprigs of coriander leafs Rock salt and black pepper powder

METHOD

Trim and cut all the vegetables into uniform size so they cook evenly in similar time. In a large (two litre) pot, add a little sesame oil and sauté the garlic and ginger for a minute and then add the stock. Bring the stock to boil and add the vegetables and the kohlrabi and also the white of the green onion, red chillies and allow it to simmer for 2-3 minutes. Remove any impurities that form on the surface of the stock to keep it clear. Add the vegetarian fish sauce, vinegar, sugar and then the pre-soaked noodles and bean curd. Bring back to boil and simmer

for 1 minute more.

Adjust the seasoning as needed. Serve garnished with deep fried garlic, coriander leaf and the green part of the spring onion.

Vegetarian fish sauce

60 ml (¼ cup) warm filtered water 2 tbsp raw turbinado sugar (the real brown sugar) 60 ml (¼ cup) fresh or canned 100 per cent pineapple juice 2 tbsp light soy sauce or tamari Add salt to taste

Stir the water and sugar together in a bowl until the sugar dissolves. To speed up this process, you can heat it slightly. But then cool the mix back down afterwards. Add the pineapple juice and light soy sauce and mix well.

Refrigerate in a glass container or jar with a lid. This will last up to 3-4 days.


WALUSCHA’S INDULGENCE DAY GOULASH

Model turned actress Waluscha De Sousa counts this soup as one of her all-time favourite dishes. Her German roots probably explain her love for this hearty slow-cooked soup that can be had as a meal in itself.

INGREDIENTS

6 tbsp olive oil 1½ kg lamb leg meat 2 red capsicums, finely sliced 1 small green capsicum, finely sliced 3 garlic cloves, finely chopped 200 g onions, finely chopped 1½ tsp caraway seeds

3 tsp paprika 1 tsp dried oregano 2x400 g tinned Italian whole tomatoes, chopped ½ tsp sugar (optional) 2 ltr chicken stock/water 1 small packet macaroni packet, cooked as per instructions Salt and pepper to taste Sour cream to serve

Home-made sour cream 100 ml full cream (25 per cent fat or more) 1 tsp yoghurt/curd A pinch of salt A pinch of white pepper powder

Mix in the curd, cream and the seasoning and place into jars. Seal with the lid and keep in a warm place overnight. In the morning, place this in the refrigerator till it is required to be used.

Deglaze is a fancy term for removing all the brown bits at the bottom of a pan because those brown bits contain oodles of flavour!

METHOD

Trim the meat of any sinew and excess fat and cut into small dice, keeping the meat at room temperature so it will not drop the heat in the pot too much and slow the browning of the meat. Heat 2 tablespoons of the oil in a large frying pan until very hot. Add half of the meat and fry until well-browned, stirring occasionally. Season and remove the meat from the pan, and place it in a large cooking pot while you cook the second half. After all the meat has been cooked, place the pieces in the cooking pot, add in the rest of the oil to the pan, reduce the heat to medium and fry the onions for 6-7 minutes. They will quickly brown because of the meat juices in the pan, so watch them carefully. Add the onions to the cooking pot. Now, fry the capsicum for 2-3 minutes until soft, then add them to the pot.

Place the garlic, caraway seeds, oregano and paprika in a blender or hand blend to make a rough paste. Add the mixture to the frying pan and fry to remove the raw smell. If you cook all the items in one pan, it will keep the flavours in better. Deglaze the pan by adding quarter of the stock or water, bring to boil, scrape all the browning off the base and the sides, simmer for 5 minutes, then add this to the cooking pot. Add the tinned tomatoes and sugar into the pot, add the remainder of the stock and bring to boil. Season and then simmer for 2 hours. After 2 hours of cooking, the liquid may have reduced to half. Add more stock/water if needed and let it simmer for another 30 minutes. Check the seasoning. It is always better to under season early on as the soup reducing during cooking will concentrate the salt, so some adjustment by adding can be done later, but it is much harder to reduce the flavour of salt. Adding some sugar can help in this.

Heat a large saucepan of water until simmering and cook the macaroni for 5 to 10 minutes, depending on the packet directions. Remove with a slotted spoon

and mix in a little butter. Serve the goulash along with the pasta and sour cream in separate serving bowls and you can help yourself to a bowl of soup with the pasta added in and sour cream as a topping.

WHAT’S COOKING WITH WALUSCHA DE SOUSA?

Model turned actress Waluscha is enjoying the rush of fame brought on by her role in her debut movie Fan, which has Shah Rukh Khan in the lead.

What has this Goan of German descent learnt from this incredible journey and what is her secret to looking and feeling drop dead gorgeous?

ON FOOD

She eats every two hours and likes to eat clean but doesn’t believe in diets that involve giving things up.

She loves chocolate and cheesecake and doesn’t shy from eating them often!

She exercises every day, which helps her burn off the fat and her guilt!

She often replaces the usual carbs with better carbs like sweet potato & bananas and sticks to a high protein diet, especially when working.

LIFE MANTRA

‘Accept what life has thrown at you not with defeat but as a challenge.’

ONE SURPRISE DISCOVERY OF THE FILM INDUSTRY

The food on the film set was delicious and healthy and I was spoilt for choice. I could order egg white omelettes and chicken and mushrooms. I thought set food comprised a buffet of oily, heavy food and I was glad to be wrong. The production company (Yash Raj Films) was fabulous with such detailing that even I, a newbie, felt pampered and relaxed.

ONE SURPRISE DISCOVERY ABOUT SHAH RUKH KHAN

Shah Rukh and I mostly spoke about kids during the shooting for Fan and I was pleasantly surprised to learn that he tries to schedule his work in a way that he can be home to put his kids to bed. I thought that was so endearing. For a man who is such a superstar, he is also basically a father yearning to converse with his kids and tuck them into bed, just like anyone else.

Photo courtesy: Rohan Shrestha

‘Mind control is weight control, so I focus on training my head to make the right choices!’


FEISTY THAI PRAWN SOUP

True to its name, this soup is fragrant and fiery. If you are a vegetarian, substitute the fish sauce with the vegetarian fish sauce from the previous recipe and use rice noodles or bean curd instead of using prawns.

INGREDIENTS

12 medium prawns, washed, peeled and thick sliced 6 button mushrooms, washed and quartered 2" lemongrass stalk, finely chopped

1" galangal ginger, chopped. If unavailable, use ½" ginger 4 sprigs coriander leaves, chopped 2 red chillies, chopped 4 tbsp fish sauce 300 ml vegetable or fish stock (page 31) 4 tbsp lime juice 8 kaffir lime leaves, torn into small pieces 2 tsp chilli oil ½ tsp sugar 300 ml coconut milk 40 g carrots 40 g celery 40 g broccoli 40 g baby corn 40 g green zucchini 50 g bok choy Salt and white pepper powder to taste

METHOD

Wash, peel and dice the carrots. Wash and chop the celery, zucchini and baby corn and make small florets with the broccoli. Add the vegetable or fish stock into a large cooking pot and combine the coconut milk and bring to boil. Add the diced vegetables and simmer for 3 minutes, then add the kaffir lime leaves, chilli oil, sugar, red chilli, lime grass and galangal and simmer for a further minute or so. Add the prawns and the mushrooms and simmer for 3 minutes, stirring occasionally. Season with salt and white pepper and add the lime juice. Garnish with coriander leaves and you can finish with a swirl of red chilli oil.

If you want an even feistier version, you can increase the quantities of red chillies.

WHAT'S COOKING WITH MALAIKA ARORA KHAN?

Malaika Arora Khan chats openly about how she worked towards building one of the hottest bodies in Bollywood, and how she learnt cooking only to prove to her son that she, too, could make a batch of goodies for his school fair!

ON MALAIKA’S PLATE...

Curtain Raiser: Warm water with lime, honey and cinnamon powder followed by one litre of water. A bowl of fruit, usually papaya. Post-workout breakfast: Eggs/idlis and sambhar/oatmeal. Loves oatmeal. Lunch: Brown rice with vegetables, fish and dal. Very little salt in the vegetables. Dinner: Something similar to lunch without the high carbs.

When eating white rice, she removes as much of the starch as possible by washing it two or three times and then cooking it on an open flame.

She doesn’t drink tea or coffee but loves coconut water and juice.

BORN TO BE FIT

Way before I became a model, I was a dancer – I learnt ballet, Bharatnatyam and contemporary dance. It involved a lot exercise in the form of stretching,

jumping and kicking. It was only after the birth of my child that I first entered a gym. Until then, dance alone kept me fit.

NO DIETS FOR ME

I don’t believe in any of the fad diets I read and hear about. I just follow simple principles when it comes to my diet.

For one, I never eat after 8 p.m. I am in bed by 10.30 p.m. on most nights so that I get a good rest. Another rule I follow can be summed up as ‘Anything white is not always right’. So I avoid bread, pasta and cakes although I love rice and often eat white rice. The third thing, I am attentive about eating mostly home-cooked food. Even when I am shooting, I try to get food delivered to me from home.

To people who complain that they cannot follow their diets or exercise routines when on the move I say,

these are just excuses. You just have to make time for any form of activity and stop eating the wrong stuff.

A COOKBOOK COOK

I love to cook on Sundays or when I am free. There was a time not too long ago when my son, Arhaan, told me that I don’t know how to cook whereas his friends’ mothers gave delicious home-cooked tiffin and also cooked food for the stalls in the school fair. This woke me up and fuelled my need to learn cooking. Today, I love cooking and it is so therapeutic. I love shopping for my own groceries, too. I thank my son for complaining about my lack of cooking skills! I now love cooking especially from cookbooks, and today I can make a superb sushi meal for my friends when they come over and a host of other dishes from other cuisines.

I INDULGE IN

I absolutely love mutton biryani and my in-laws serve the best version of it. Honestly, if I could, I would eat biryani daily. I also love gulab jamun and can tuck in quite a few at a time! But if I want to look my best, I

certainly can’t indulge myself like that. It’s a choice I have made.

MY BATTLE SCARs

It takes hard work to be fit and eat right, but I also believe in it completely and I don’t see it as a sacrifice. Having said that, there was a time in my life when I was extremely frustrated about my body. I had given birth to Arhaan and had, as a consequence, a lot of stretch marks that I just couldn’t get rid of. I felt terrible whenever I looked at them. Until then I had never had a single mark on my body and now it had these ugly scars and it bothered me for a long time.

One day I just snapped out of it and got on with life. Every time I look at them now, they are not a reminder of some ugly memory but of the most beautiful memory of giving birth to my child. When Arhaan was younger he would ask me what those scars were and I’d say, ‘ These are my battle scars from when I fought a tiger to get you. He loves that

story and so do I!’

Photos courtesy : Pressy Nathan

PREP TIME 10 MINS | COOKING TIME 40 MINS* | SERVES 2

A ROBUST ROASTED RED PEPPER SOUP

The oven roasted capsicums add a lovely flavour to this creamy soup. Don’t miss the handy plating tip at the end, for a professional dress up!

INGREDIENTS

120 ml (½ cup) fresh cream 120ml (½ cup) béchamel sauce 1 boneless chicken breast 250 ml (1 cup) strong chicken stock 2 red capsicums 1 tbsp light or regular olive oil 2 cloves garlic, crushed

3 shallots, finely chopped 2 sprigs thyme leaf ¼ tsp paprika powder Himalayan salt and white pepper powder to taste

METHOD

Make the béchamel sauce as per the recipe on the opposite page. Defrost existing chicken soup stock or make a good strong chicken stock as per the recipe (page 31) using more bones and veggies than the regular recipe and without browning the chicken bones or the onions. Wash and cut the capsicums in half, oil them and place in a hot oven on the grill setting (about 190 °C, 375 °F) until coloured brown. Wrap them in some foil for a few minutes to soften the skin and then remove the skin from the peppers. Keep aside a few strips with the skin on for garnishing but add the remainder to a blender jar with a little water and blend to a smooth purée. through a strainer and keep aside. Season the chicken breast and add olive oil, paprika and the thyme leaves and leave aside for 30 to 40 minutes to marinate. Cut into julienne strips. In a saucepan, add the olive oil and cook the chicken strips gently with crushed garlic and chopped shallots. Add the chicken stock, white wine, béchamel sauce and cream and simmer for 2 to 3 minutes to cook the chicken. Strain the soup and keep the chicken aside. With the soup back in the pan, add the pureed red capsicum to the soup and bring to a simmer. Check the seasoning and reduce for 2 to 3 minutes to the desired consistency. The taste of the soup depends very much on the taste of the stock made, the stronger the stock the better the taste. Also, the colour of the soup depends on the red pepper purée and the more the red pepper, the deeper the colour of the soup will be.

Blend the soup with a hand blender to create froth on top. In warm soup plates, place strips of chicken and gently ladle on the soup to keep it looking nice and frothy. Garnish with sprigs of thyme and roasted strips of red peppers and a little chopped parsley if desired.

*If using pre-made/store bought soup stock.

PREP TIME 5 MINS | COOKING TIME 25 MINS | MAKES 250 ML

BÉCHAMEL

INGREDIENTS

½ ltr fresh milk 2½ tbsp butter 2½ tbsp refined flour (maida) 1 small onion, peeled 1 bay leaf 2 cloves

You can make this sauce without maida by substituting it with potato starch

which is available online and is gluten free.

METHOD

Bring the milk to boil with the whole onion studded with bay leaf and cloves. In a separate pot, make a white roux (sauce) with butter and flour on a low flame and cook a few minutes until slightly sandy in texture. Slowly add the milk stirring out the lumps by using a whisk or wooden spoon. Simmer for 15 minutes until the flour is cooked out and then remove from heat. Strain the sauce to remove any lumps that may remain and the onion, bay leaf and cloves.

Place some parchment (butter) paper on top in with the sauce to stop skin formation. Once it cools, seal it (keep the parchment paper on) and it will keep in the fridge for 5 days.


CHILLED OUT ANDALUSIAN GAZPACHO

This cold soup, popular in Andalusia, is great for hot summer days. Also, it is a good way to use up old bread lying in the kitchen.

INGREDIENTS

1 kg very ripe and red tomatoes, peeled, seeded and coarsely chopped 1 medium onion 1 large cucumber, peeled ½ green capsicum, coarsely chopped ½ red capsicum, coarsely chopped 2 spring onions, coarsely chopped 3 garlic cloves 5 tbsp extra virgin olive oil 3 tbsp sherry vinegar, red wine vinegar or balsamic vinegar 1 to 2 tsp hot chilli sauce 1 tsp ground cumin 125-250 ml (½ to 1 cup) chilled tomato juice 4 slices old bread soaked in water (optional) Rock salt and freshly ground black pepper to taste Fresh herbs, chopped

METHOD

To blanch the tomatoes, take a large pan of boiling water, score out the stalk part of the tomato and crisscross the other end. Drop the tomatoes into the boiling water for about 30 seconds until the skin starts to peel, then remove and place the tomatoes in iced water. Peel the tomatoes and deseed them. Next, in a large bowl, add together the tomatoes, onion, cucumber, bell peppers, spring onion and garlic and the soaked bread drained of excess liquid. Pulse blend the mixture in a blender, probably in two batches or more, until all is finely chopped but not pureed smooth. Return the mixture to the bowl and stir in the extra virgin olive oil, vinegar, hot chilli sauce and mix well. Add cold tomato juice to thin the mix into a soup consistency but not too thin. Check the seasoning by adding salt and pepper to taste. Refrigerate the soup until very cold or for at least 3 hours.

To serve, ladle into bowls, drizzle some more olive oil and add the herbs and chopped green onions.

WHAT’S COOKING WITH ALESIA RAUT?

Scorching the ramp with her formidable 5’10” frame, this model wears several hats. Here are seven things to know about this Argentinaborn, half-Russian, half-Indian beauty.

1. She describes herself first as a mom and a homemaker minus a husband, and only then as a model. She often cooks, cleans, dusts and puts her home in order herself. She maintains that it is the best form of exercise!

2. Her regular diet consists of high protein foods like chicken and fish and most days she eats what she calls old grandma’s formula: rotis with ghee and loads of veggies or a simple khichdi.

3. She has a weakness for dessert and often sneaks to her refrigerator post midnight for a sugary treat like ice cream or chocolate cake. Her mum used to do the same, so she attributes this quirky habit to her upbringing!

4. She never had to do much towards skin care when younger but now in her thirties, she has started using a day-andnight cream and seen good results. Her favourite brand is Olay.

5. She is an official ramp trainer for the Miss India pageants. What she loves the most about this role is the opportunity to instil confidence in others by dispelling fears; fears that she herself had to conquer as a shy, gawky entrant into the glitzy world of fashion.

6. She calls herself a silent ‘hyperer’. She gets easily aff ected when things go wrong and instead of letting off steam then and there, she keeps it within. Over time, having taken up Buddhist chanting and meditation, which she practises every day, she has learnt to deal with stress better and to attract positivity. She once had to leave a fashion shoot because her son had to be hospitalized. Today, with practice, she is more adept at dealing with such situations.

7. She has observed that even today, the male child is put on a pedestal and she fears this may contribute to their lack of true respect for women when they grow up. For her part, she tries to cultivate a belief in gender equality in her young son. She encourages him to help her clean up after dinner, make his own bed and fold clothes.

For Alesia’s favourite recipe see A Top-Notch Minestrone soup on page 43.


A TOP-NOTCH MINESTRONE

WITH SEMI-BROWN RICE

In this version of the famous Italian original, you can test out your chef skills by using a cutting technique called paysanne and making a bouquet garni. Ooh, that sounds so posh!

INGREDIENTS

90 g (½ cup) uncooked sona masuri semi-brown rice ½ yellow zucchini, 2 cm paysanne cut ½ green zucchini, 2 cm paysanne cut ½ red capsicum, 2 cm paysanne cut ½ yellow capsicum, 2 cm paysanne cut 1 medium potato, peeled, 2 cm paysanne cut 1 stalk celery, 2 cm paysanne cut 1 medium carrot, 2 cm paysanne cut ½ leek, 2 cm paysanne cut 1 medium onion, 2 cm paysanne cut 30 g green beans, 2 cm dice 3 garlic cloves, peeled, sliced 2 tbsp olive oil 90 g tomato paste 1 sprig rosemary 3 basil stalks without leaves 1 ltr vegetable stock (page 31) 15 g tinned cannellini beans

1 tsp pesto (optional) 1 sprig of fresh parsley (optional) 1 small square of clean muslin cloth Parmesan rind (optional) Salt to taste

METHOD

Cut all the vegetables in medium 2 cm triangles or cubes. The different shapes will add an interesting dimension to the soup. Begin by cooking the semi-brown rice in a separate pot. Cook in salted water for 30-40 minutes, or about 5 minutes longer than white rice, in the ratio of 1 cup raw rice to 1¼ cups of water, depending on the variety. Drain and keep aside and lay out on a flat dish to cool. Next, add olive oil in a big cooking pot and once hot, add the cut potatoes and carrots, then add the halves of garlic cloves and cook till the potatoes and carrots are half cooked. Add the onions, celery, leeks and green beans, salt to your taste and sauté for a couple of minutes. Add tomato paste and cook for a couple of more minutes, then pour in the vegetable stock and let it simmer for 15 minutes. Make a bouquet garni of rosemary, basil stalk and parmesan rind and simmer 30 minutes longer. Separately, heat a large frying pan and add olive oil then sauté the cut zucchini and capsicum just to give them a little colour (do not cook them) and add the sautéed vegetables and the cannellini beans to the simmering broth 10 minutes before finishing. On serving, check and adjust seasoning. If you have some pesto, you can add a small spoonful to the top of each soup and add a garnish of chopped parsley.

Paysanne cut is one of the many cutting techniques used in traditional French cuisine. It involves cutting the vegetables into roughly ½" evenly cut shapes.

Bouquet garni is a small bundle of dried herbs such as rosemary, thyme, parsley, bay leaf, and the like, tied in a small piece of muslin to make a bag and is used for flavouring soups and stews and removed before serving. These are simple ways to get bragging rights for your cooking knowledge!

CHAPTER 4

In our modern culture, and not just in the heady world of fashion, things move too quickly and a salad offers itself as a counterpoint to this pace. A salad is best enjoyed slowly – an opportunity for the various flavours and textures to meet in your mouth.

The wholesome goodness of figs drizzled with honey on a bed of greens (page 52), the colourful ribbons' stir fry (page 52), the seductively slow-cooked tuna salad (page 48) and others featured here have one thing in common – they are beyond the basic salad. The best part about these recipes is that you need not have the exact ingredients to create a dish. You can easily replace ingredients on the basis of availability and taste. It is just a matter of experimentation.

I use a simple formula for my everyday salad

LEAFY GREENS + GRILLED OR RAW VEG/COOKED MEAT + A KICKASS HOMEMADE DRESSING + ONE VARIETY NUTS/SEEDS + CHEESE/CRUNCHY TOPPING

And bam! You get a different, delicious salad every day.

The hygiene and quality of leafy greens is not guaranteed outside, so I prefer

serving and eating salads at home. Nowadays you get fresh greens of different varieties quite easily, some even available online. Only, they often come in large packets. So, I make and store salad dressings in the fridge and rotate them to create variety even when using the same base. See page 51 for three easy versatile dressings that can be made at home.

At one point I thought an Indian salad meant chopped tomatoes, onions and cucumber. While this is still a nice salad and offers a cooling respite from a spicy meal, there are so many other delicious Indian salads to try out. Check out a black rice salad (page 46) and a karela (bitter gourd) salad (page 49). I find the karela salad an appetizing way to eat this power-packed vegetable that is rich in folates and Vitamin C. For those who don’t eat karela, this salad works equally well with a vegetable like zucchini.

The salads featured here are strong preludes to the main course, but just as easily can be the meal itself. With the ideas in the pages that follow, I guarantee that the salad will become the favourite part of your everyday meals.


BLACK AND PURPLE BIJOUX

A gorgeous and wholesome salad of black rice, purple cabbage, pearls of bean sprouts and slivers of dried figs topped with extra virgin olive oil.

METHOD

Spoon in the black rice into a suitable serving bowl, add the remaining ingredients and mix in gently. Drizzle with warm extra virgin olive oil.

INGREDIENTS

1 cup (about 90 g) raw black rice, washed and cooked till grains are separate 1 cup purple cabbage, julienned 4 cherry tomatoes, cut in halves 1 small cucumber, diced 2 spring onions with leaves, finely chopped 100 g bean sprouts 3 dried figs, cut into slivers 1 tbsp lime juice 1 tbsp chia seeds 1 tbsp tender ginger, grated ½ tsp pepper powder Salt to taste

Extra virgin olive oil to drizzle


SPRING / SUMMER

MANGO AND AVOCADO SALAD

This recipe from former model Reshma Bombaywala Lezinska’s kitchen takes under 15 minutes to make. It is easy to see why this colourful combination of mango and avocado on a bed of spinach leaves often becomes the centrepiece of her meals.

INGREDIENTS

200 g young spinach leaves, washed and dried 2 medium ripe avocados, cut in quarters 1 large ripe yellow mango, diced ¼ cup walnuts, roughly chopped 2 tomatoes, quartered

1 medium cucumber, diced 1 medium carrot, grated

For the dressing 4 tbsp high quality olive oil 2 tbsp balsamic vinegar 2 garlic cloves, crushed 1 tsp Dijon mustard Salt and freshly ground pepper to taste

METHOD

In an airtight glass jar, add all the dressing ingredients, close the lid and shake till well combined.

In a serving dish, arrange the spinach leaves, add the chopped fruits, vegetables and walnuts and drizzle the dressing on top. Eat right away.


AUTUMN / WINTER

PAW PAW & BEAN SPROUTS SALAD

Paw Paw (papaya) with roasted peanuts and bean sprouts. Another fruit and vegetable combination that is as colourful as it is delicious.

INGREDIENTS

½ firm, ripe paw paw (papaya), peeled and diced 1 large tomato, sliced 1 cup shredded cabbage ½ cup bean sprouts 2 spring onions, finely chopped 3 cherry tomatoes, cut in halves A small handful of roasted peanuts, coarsely ground A small handful of fresh coriander leaves, finely chopped

For the dressing 1 fresh green chilli 1 tbsp turbinado (brown) sugar 1 tbsp dark soya sauce 1 tbsp sesame oil 1 tbsp lime juice

METHOD

Mix the papaya, cabbage, onions, bean sprouts and both kinds of tomatoes in a bowl and set aside.

To make the dressing, pound the chilli in a mortar. Add the pounded chilli, sugar, soya sauce, oil and lime juice in a screw top jar, close the lid and shake well.

Just before serving, drizzle the dressing onto the salad and garnish with coriander.


SEDUCTIVELY SLOW-COOKED TUNA SALAD

Slow cooking food is a seductive science, Lower cooking temperatures allow the meat to retain an unusual softness. It is an art too, as it forces you to slow down from your busy life and enjoy the process of it all coming together!

INGREDIENTS

For the slow-cooked tuna 500 g fresh tuna fillets 1 tsp salt ½ tsp crushed red pepper flakes 2 tbsp garlic cloves, sliced ½ tsp white peppercorns 3 shallots, sliced 1 hot red chilli (long), roasted under a grill 1 bay leaf 250 ml (1 cup) extra virgin olive oil Peel from 1 lime

For the salad 1 medium red capsicum 1 medium yellow capsicum ½ of a yellow zucchini ½ of a green zucchini 2 small aubergines 3 spring onions (green part)

12 cherry tomatoes 8 caper berries 4 leaves green coral lettuce, washed and dried 4 leaves red coral lettuce, washed and dried ½ iceberg lettuce, washed, dried and torn 6 bocconcini cheese balls 12 black olives 8 sun-dried tomatoes ¼ tsp paprika 1 tbsp chopped parsley 4 sprigs rosemary 2 tbsp basic vinaigrette dressing (page 51) 2 tbsp light olive oil for grilling Salt to taste Whole black pepper Red chilli flakes

METHOD

For the tuna

Trim any skin and excess darker fat from the tuna fillet and cut the tuna into large dice of about 1" to 2" thickness. Place into a heavy-based sauce pan and add the salt, the split roasted chilli, the red pepper flakes, garlic, shallots and the white pepper corns, which have been slightly crushed. Place the tuna on top of the spices and arrange so that they are close together and do not go too high in the pan, which will then require more olive oil to fill. Reduce the pan size if needed to get a close fit. Add the bay leaf and thick sliced lime peel and pour on the olive oil to just barely cover the tuna. Place the saucepan over very low heat and cook until the tuna just begins to flake, usually about 15 to 20 minutes at 60 to 65 °C (150 °F). Use a meat thermometer to guide you, if you have one.

Leave the tuna in the pan to cool to room temperature and then transfer into a container for storing. If you are not making the salad on the same day, then refrigerate the tuna in an airtight container for use over 5 days.

For the salad

Clean, trim and thickly slice both zucchinis and the red peppers. Slice the aubergines and soak in salted water for 30 minutes to remove any bitterness. Using the olive oil, gr ill the peppers, aubergine and zucchini lightly and keep aside in an oven or on a grill pan. Cut the cherry tomatoes in half and slice the sun-dried tomatoes. Stone the black olives and cut in half. Place on the coral lettuce leaves and top with torn pieces of iceberg lettuce. Add the grilled vegetables and the conserved tuna on top. Top this with sliced sun-dried tomatoes, capers, bocconcini cheese and the black olives. Spoon over the dressing and add rosemary sprigs, chopped parsley and red chilli flakes. To make the salad, use your decorating skills! With so many different things to be arranged, choose your bowl or platter in a way that the end result looks

colourful, layered and good enough to dive into.

One of the most useful kitchen gadgets I own is the salad spinner. It is the easiest way to first wash your greens to remove debris and then to dry them for storage or eating. Added bonus? It gives your arms a mini workout!


A JEWEL IN THE CROWN

BITTER GOURD SALAD

Bitter gourds are so beneficial to our health that it can rightfully be called a jewel in the crown! From regulating blood sugar levels, to aiding skin repair and digestion, this vegetable is magical. By using the technique below, you will come to appreciate its unique bitterness.

INGREDIENTS

2 bitter gourds (karela), tender 2 spring onions with leaves, finely chopped 1 onion, finely chopped

½ yellow capsicum, finely chopped 2 medium tomatoes medium, finely chopped 1 handful iceberg lettuce leaves, washed and finely chopped ½ tsp pepper powder ½ tsp roasted jeera powder 2 tbsp fresh coriander, finely chopped 1 tbsp lime juice 1 tbsp sesame oil Salt to taste

METHOD

Wash the bitter gourds, deseed them, cut them in quarters lengthwise, finely chop them and set aside. Heat the oil in a medium frying pan and cook the bitter gourds on a slow flame till they are cooked and slightly crispy (usually 12-15 minutes). Do not add any salt as it will prevent the bitter gourd from turning crisp.

Put the bitter gourds into a medium-sized bowl. Add the rest of the ingredients to it. Season with salt, pepper powder, roasted jeera powder, lime juice and mix well.

Serve fresh on a bed of cold, crisp shredded lettuce.

WHAT’S COOKING WITH MADHU SAPRE?

India’s first supermodel enjoys being a hands on mother to her daughter Indira. Madhu believes that being obsessive about your body and what you eat is a waste of time. Instead, she remains fit and graceful by balancing discipline with fun.

CHILDHOOD FOOD MEMORY

‘My school was just opposite my home in Andheri. During the mini-break, I would come home and my mother would make me the best sugary chai accompanied by soft Wibs bread slices, which I would coat with a huge dollop of Amul butter and dip it in the chai. I’d almost finish half of the loaf with absolutely no care in the world or any guilt pangs, and I was skinny!’

Sautéed mushroom and spinach in a crispy quinoa colar on page 70 is a recipe with one of Madhu’s favourite ingredients, quinoa.

WHAT GORGEOUS MEANS TO ME

‘Beauty is only one dimension of a person. To me, a gorgeous person is one who dresses well, who conducts herself/himself with confidence , has good thoughts and is wonderful company.’

ON MADHU’S PLATE

Breakfast is usually a soya or skimmed milk cappuccino with a croissant or yogurt with muesli. She also loves eating her mother’s poha, upma and sabudana khichdi.

Lunch comprises soups, salads with chicken or tuna or quinoa tossed with veggies. Although she lives in Italy, she seldom eats pasta.

Dinner is either grilled meat with veggies, a salad or sushi.

Weekends are reserved for treats such as Indian– Chinese style fried rice or Indian food.

BODY AND MIND GYM

Having been an athlete in school helped her get back into shape after delivering her daughter. She lives in a beautiful beach town and taking long walks is pleasurable to her mind and keeps her in shape. Praying and staying away from negative people are simple yet effective ways to keep you positive, an important ingredient for a good life, she says.

HER INDULGENCE FOODS

Madhu loves champagne, Coca-Cola, all sorts of

sweets and cakes, potato chips with mayonnaise, pizza, cream biscuits, hamburgers and most of all chillies!

MIX AND MATCH

THREE SALAD DRESSINGS WITH VERSATILITY

Why buy over-the-counter salad dressings when you can make your own at home? Make them in small quantities so that you can have variety instead of getting stuck with finishing a big store-bought bottle. Here are a few salad dressings that add zing to your salad. Play, mix and match to get endless combinations!

MAKES 120 ML

BASIC VINAIGRETTE DESSING

INGREDIENTS

2 tbsp white wine vinegar 90 ml extra virgin olive oil 2 garlic cloves, chopped finely 1 tsp Dijon mustard Salt and freshly ground black pepper to taste Pinch of sugar

METHOD

Mix all the ingredients in a screw top jar, close the lid and shake until the sugar is dissolved and chill before using.

MAKES 60 ML

WASABI DESSING

INGREDIENTS

1 tsp light soya sauce 1 tsp wasabi paste 3 tbsp rice wine vinegar or mirin 1 tbsp white sugar ½ tsp sesame oil

METHOD

In a small screw top glass jar, add the soya sauce, vinegar and sugar, close the lid and shake together until the sugar is dissolved. Stir in the sesame oil and wasabi paste and shake well until properly combined. Chill before using.

MAKES 150 ML

YOGHURT HERB DRESSING

INGREDIENTS

½ cup (about 120 ml) plain yogurt 1 clove garlic, finely chopped 1 tbsp shallots, finely chopped 2 tbsp parsley 2 tbsp chives Dash of Worcestershire sauce* Salt and white pepper powder to taste A splash of Tabasco sauce (optional)

METHOD

Chop all the herbs, garlic and shallots finely or place into a food processor and pulse. Add the yoghurt and lime juice and blend in. Add the Worcestershire sauce and season with salt and white pepper powder adding Tabasco if you want a little bite to the dressing. Chill before serving.

*Some Worcestershire sauces contain anchovies while others are suitable for vegetarians. So look carefully at the ingredients listed on the bottle before

purchasing.

VARIATION: HONEY MUSTARD VINAIGRETTE

In a small pan, heat 1 tablespoon grainy mustard and 2 tablespoons honey. Add the warm mixture to the basic vinaigrette and shake well.

PREP TIME 10 MINS | SERVES 2-4

A DELIGHTFULLY EASY FIG AND HONEY SALAD

A delightful addition from Reshma Bombaywala Lezinska’s kitchen, this simple salad combines the peppery taste of rocket leaves with the understated sweetness of fresh figs and honey. One word: delicious!

INGREDIENTS

2 tbsp good quality honey

3 tbsp extra virgin olive oil 600 g ripe figs, quartered 300 g young Pecorino cheese (or young parmesan) 80 g wild rocket leaves, washed and dried 10 g basil leaves (about 1 tbsp) Rock salt and freshly ground pepper

METHOD

Whisk together the honey, olive oil in a bowl and season with salt and pepper.

Arrange the rocket leaves, basil, figs and the cheese in layers in a medium-sized serving platter. Drizzle the dressing on top and eat right away!

Fruit salad is also a fashion term for a bold and colourful mixed print. Personally, I prefer the edible ones!


COLOURFUL RIBBONS

CARROT, CABBAGE AND IVY GOURD STIR FRY

This absolutely yummy stir fry from Gujarat known as sambharo takes less than 5 minutes to cook. If this is not enough as a selling point, it also happens to be really good for your health!

INGREDIENTS

50 g cabbage, julienned 50 g carrots, julienned 50 g ivy gourd (tindli), thinly julienned 3 green chillies, julienned ½ tsp turmeric powder Juice of ½ lime Salt to taste

For the tempering 1 tbsp sesame oil 1 tsp mustard seeds ¼ tsp asafoetida powder

5-6 curry leaves

METHOD

Heat oil in a frying pan. Once oil becomes hot, add the mustard seeds. When they crackle, add the asafoetida, curry leaves and turmeric powder. Add the green chillies and stir fry for 30 seconds. Add the cabbage and carrot and stir fry on high heat for 2-3 minutes. Add the ivy gourd last and sauté for half a minute on high flame.

Add salt and toss the vegetables for a minute. Switch off the gas, add the lime juice to the stir fry and mix well.

Who exactly is Julienne and what is ‘he’ doing in a dish from Gujarat? Julienne is a method of cutting vegetables in thin, narrow strips. It is so popular that you can easily buy a julienne peeler to help you along!


DIVALICIOUS: TERIYAKI SALMON SALAD

As you will see in this recipe, the salmon is a diva. She needs to be handled carefully, treated gently and cooked just right. But it will pay off, as at the end of it, you will have something glossy and delectable on your plate.

INGREDIENTS

600 g fresh salmon fillet

For the teriyaki marinade 1” ginger, grated 1 garlic clove, crushed 4 tbsp tamari 2 tbsp cooking sake 3½ tbsp mirin

3 tbsp sugar

For the salad 1 iceberg lettuce with leaves for cups 3 tomatoes, diced 4 shallots, diced 2 young cucumbers, diced ½ red capsicum,diced 3 spring onions, finely chopped 4 sprigs coriander leaves 1 tbsp white wine vinegar 4 tbsp extra virgin olive oil 1 lime cut into wedges Rock salt and white pepper to taste Juice of 2 limes

METHOD

Cut the salmon into steaks of about 2" wide and remove the skin and any excess fat which is the darker meat underneath. Make the teriyaki marinade, and marinate the salmon for 30 minutes to an hour in it.

Place a heavy-bottomed pan on medium heat; then lay the salmon in the pan. Cook for 2 minutes and add a spoon of marinade over the top, turn it and cook for another two minutes. Place the fillets in a baking dish and brush the remaining marinade on top to glaze and place in a preheated oven for 3 minutes on 180 °C (350 °F) setting. Watch carefully so as to not overcook them. If you don’t have an oven you can keep the pan on low heat and turn the salmon two more times, reducing the marinade as you do so. Be careful so as not to burn the fillets. Remove from the pan and keep aside to cool. The best is to have the salmon cooked to medium, which means that the salmon should be undercooked in the middle when cutting. If you like it well done, keep it for a couple of more minutes in the oven.

Once you take off the salmon from the pan, place the pan back on heat with the marinade alone and reduce to a thicker consistency for dres the salmon before serving.

To make the salad, select the best cupped lettuce leaves as the salad base and rough slice the remaining lettuce. Mix the lime juice, white wine vinegar and extra virgin olive oil to make a dressing, season with a little salt and pepper. In a bowl, pour this dressing over the diced veggies and mix well. In another bowl, add the couscous and an equal quantity of boiling water, cover and let it sit for 10 minutes. Remove and fluff with a fork. Once cool, add some lime dressing and season to taste.

Place a few sliced lettuces into each lettuce cup and add a few spoons of the diced veggie mix then neatly slice and arrange the teriyaki salmon fillets on top. Spoon over the reduced marinade. Top with coriander leaves and lime wedges on the side and serve.

WHAT’S COOKING WITH SHEETAL MALLAR?

When you speak to model turned, photographer Sheetal Mallar, the world as you know changes; it becomes ethereal. Her dulcet voice and singsong manner of speaking will make you want to curl up on a hammock and take in the world one day at a time.

THE WANDERER I am a bit of a wanderer and am currently living in Goa. I have loved Goa for many years now and it is lovely to be based out of here. Perhaps it is because I am a wanderer by nature that I was attracted to photography. I love documenting people and their way of life through my lens. Telling human stories through imagery appeals to my soul more than any other kind of photography. I have always been artistic – I love painting and I love travelling. After modelling for eighteen years, photography has become the profession that brought together my interests beautifully.

PUTTING ON WEIGHT There was a time after quitting modelling that I had put on a lot of weight but now I am back to my normal weight again. I am conscious about my body – I do yoga several times a week to keep myself supple and strong. I used to run a lot but as I age, I prefer not to.

WHAT I EAT I start the day with ragi porridge with jaggery and fresh coconut or neer dosa with chutney. I neither drink tea or coffee, nor much milk. I love eggs, avocado and fried fish. At lunch I have brown rice and at dinner it is usually some steamed veggies, rice and fish curry. I use a bit of ghee in everything including my omelette. I have a weakness for potatoes and I love them as French fries. I

also love banana chips, sesame chikis, ragi khakras and Camy potato wafers. These are my biggest binge-things, but the operative word here is binge. So, I eat these only once in a while. The two worst things to have are maida and refined sugar, and I mostly avoid foods that contain these two.

CHILDHOOD FOOD MEMORY My mother used to make this breakfast dish from boiled green moong dal, sugar and freshly grated coconut. She would make this in many versions to keep my brother and me interested. I gobbling my portion up with gusto! It was delicious and healthy.

Photos courtesy : Denzil Sequiera


AN UTTERLY FABULOUS MOROCCAN LAMB SALAD

Made with couscous, chickpea, pomegranate and fresh mint, every bite of this delicately flavoured dish conjures up images of mystery and romance that surrounds a true feast in Marrakesh. Bring out your colourful glassware, light up some candles, play some Arabic lounge music and serve this up to your guests who will absolutely love the experience!

INGREDIENTS

600 g lamb loin 180ml (¾ cup) olive oil (some for the cooking, rest for dressing) ½ tsp dried oregano ½ tsp ground cumin 1 small fresh red chilli, finely chopped

2 cloves garlic, crushed ½ tsp dried mustard powder 1 tbsp honey 80 ml (⅓cup) lime juice or white wine vinegar 2 large carrots, julienned 30 g fresh pomegranate 20 g walnuts, halved 300 g couscous (uncooked) 375 ml (1½ cups) boiling water 400 g cooked chickpeas or canned ones, rinsed and drained 75 g young spinach leaves, chopped 30 g lettuce leaves, washed and dried 10 g (¾ cup) fresh mint, finely chopped 10 g (¾ cup) parsley chopped Salt and freshly ground black pepper

METHOD

Take the loin of lamb and remove all the sinew and fat. Slice thin and keep aside in a bowl. In another bowl, mix 2 tablespoons of oil, honey, mustard, oregano, cumin, red chilli, garlic and salt and crushed pepper and blend well together.

Spoon over the lamb slices enough to coat and marinate for 3 hours or more in the fridge. Add the lime juice to the remaining marinade and mix well. Take the carrots and blanch them in salted water until cooked but still crisp (about 2 minutes), and place the warm carrots in a bowl with half of the dressing and toss to coat.

Heat 3 tablespoons of oil in a heavy-based frying pan and cook the lamb pieces for about 10 minutes or until browned all over and medium done, as in, still a little pink in the middle. Keep aside in a warm corner. Put the couscous in a large heatproof bowl and add boiling water and salt to taste. Cover with foil and let it stand for about 5 minutes or until water is absorbed. Fluff couscous with a fork. Add the lamb to the carrots, add the pomegranate seeds, rest of the dressing, the walnuts and the chickpeas and mix well. Stir in the couscous, half the herbs and spinach leaves then check the seasoning, adjusting with salt and pepper. Take the remaining spinach and the lettuce leaves and make a base of leaves on the platter. Top with the couscous lamb mix and then the remainder of the herbs to finish.

Mix the lime juice with the remaining oil and pour over before serving.

If you like the cuisine of Morocco, you are sure to like the Middle Eastern dips on page 146.

WHAT’S COOKING WITH NAYANIKA CHATTERJEE?

The Grande Dame of modelling divides her time between walking the ramp, training future models and growing greens in her own vegetable garden.

FOODIE WISDOM

I have maintained my figure by eating good food in proper quantities and combinations. I don’t give up anything but I play it smart.

I only cook in mustard oil. Refined oil is used when we have guests over because not everyone likes the flavor of mustard oil.

I love south Indian food so much, especially Pongal, that when I was in Chennai for a show recently, I got it packed from the airport restaurant to take home to Delhi.

ON MODELLING

I was lucky to have the beginning I did. In my first year I walked for Pierre Cardin and YSL and I got into the National Institute of Design (NID) for a ceramics design course. There was no looking back! Twenty-seven years on, modelling still holds new things for me.

Pradeep Guha (former publisher at Femina) was my mentor. He always told me to grow my interests and build on my foundation as a model. On his insistence, I started grooming would-be models and others who want to learn etiquette. This has made my career more interesting and multi-faceted.

THE ART OF MAINTAINANCE

I don’t overdo anything. My skin care isn’t fancy. Nivea is a brand I use often, it is soothing and works for me.

I play tennis to break a sweat and I sometimes take a walk with my husband. Other than that I don’t do much, fitness wise.

STRESS MANAGEMENT

I don’t like to stress out in front of anyone because no one in this busy world has time to see your ugly side.

My system comprises my mother, my husband and two extremely good friends. I am very close to them and they have to deal with the real me!

I also consciously avoid dealing with situations that can rattle me such as working with choreographers who are known to get irritated easily or leaving home late for an appointment. It is a simple strategy of controlling outcomes where possible but it works for me!

Nayanika loves dosas and idlis, see Bespoke Batters (page 104) and Bisi Bele Bath (page 117).

CHAPTER 5

I believe that home cooking should be interesting but unfussy. The selection of recipes gathered under Mains may surprise you. A lot of the recipes here are not usually listed as main courses in standard menus. Gojju (page 88), a preparation that smacks of good health, is hardly known outside of its south Indian origins. At best consigned to a side dish. This unpretentious dish, however, can make for a gratifying meal.

Indian food is often assosciated with heavily spiced, oily and difficult to prepare food. This chapter busts the perception through recipes of ‘lighter’ versions of usually heavy food. These can be eaten everyday rather than just at celebrations or gatherings. No frills palak paneer (page 94), a north Indian dish subtle in flavour and wholesome with the goodness of spinach and cottage cheese, has morphed into a greasy, heavy dish in many Indian restaurants, which is why I have included a healthier version here.

Most Indian cuisine restaurants, both in India and abroad, serve mainly Punjabi cuisine under the wide umbrella of Indian food. Traditional dishes from Tamil Nadu, Maharastra, Gujarat, Kerala to name a few are lesser known unless one uses a cuisine-specific cookbook or visits a specialized restaurant. Each of our Indian states has a distinct cuisine with variations even within the state, some of which I have included here to demonstrate how much diversity there is in Indian cuisine.

Featured here are also dishes from around the world. Models are on the road a lot and have to choose wisely amongst an array of options available to them when they travel. This selection includes dishes adored and adopted from such

travels.

Mains is a melee of ideas and tastes. These dishes can be recreated with a simple palette of flavourings and ingredients that can be procured without much difficulty or expense. Each is a reflection of the gorgeous ideal; develop a taste for food that is good for you.

What’s Cooking with Priyanka Chopra?

She is one of the most successful actresses in Bollywood, who now divides her time between the US, Canada and India as the star of the hit American TV series Quantico. Priyanka, despite her many achievements, exudes her girlish charm as she talks candidly about her love for food, her quirky fitness routines and what her favourite room service order is.

MY LATEST RECIPE...

This can even be made by kitchen challenged individuals! It’s my own recipe called the ‘Refrigerator Scrambled Eggs’! All you need to do is open your refrigerator and pull out eggs, cheese, a dash of milk and every type of meat you can find. Now you whisk the eggs, add a splash of milk, some pepper, grated fresh garlic and finely sliced green chillies. You heat some oil in the pan, add the eggs, and keep stirring. When it starts to thicken, add the chopped meats and cheese and continue to stir. Add the salt at the end and voila, breakfast or a midnight snack is ready!

What does being gorgeous mean to you?

To me, it’s just the icing on the cake – what I have inherited from my parents. What matters more is the cake itself; being the best version of yourself that you can possible be.

What fitness routine do you enjoy the most?

I’ve created this amazing workout regime called ‘PC’s on the job workout’. I work eighteen-hour days with little or no time off. I’m never sedentary in those hours – running between set and my make-up trailer, going from one event to the

next … it kind of makes up for the lack of exercising that I do! My life is my gym and my playground.

How do you stay glamorous while travelling? Do you travel with a fitness trainer and a chef?

I am a master traveller now given the amount of transatlantic flights I’ve taken, trying to balance two careers across two continents and everything in between. I have a simple philosophy to overcome long hours of travel … cleanse, moisturize, drink lots of water and try and get some sleep. More often than not, you will emerge sufficiently ready to take on the world when you land. I travel with a fitness trainer only if a role / film demands it. I do travel with a chef to prepare the food that I like, especially when I am away from home for extended periods of time. Like when I shoot for Quantico, first in Montreal and now in NYC. I love home-cooked food. It is comfort food that’s good for the soul and also helps me miss home a tiny bit less.

What is your food and fitness philosophy?

I am blessed with an amazing metabolism. That coupled with my hectic work schedule allows me to pretty much eat what I want. I don’t ever have to think about what I’m eating or count the calories (except when I am training for a specific look), so I eat what makes me happy.

Can you tell me about a recent enduring food memory?

On one of my promotional trips to LA for Quantico, I’d had a really long day and so when I got to the hotel that evening I was exhausted but also very hungry, although not for a conventional meal. So I ordered a whole bunch of things from the menu, which has led to one of my greatest food discoveries – Caviar and potato chips. A match made in heaven and a Priyanka Chopra creation.

What is on your plate usually?

It’s always an eclectic mix. My food choices are based on my mood. It can go from tuna tartare to dal chawal to pizza!

Did you ever face any body-related challenge growing up or in your career?

I was lanky and tall in school and I was always extremely conscious of it. I had always wanted a wholesome body and was just grateful that I eventually grew into having one.

You have accomplished so much already and are still so young. As you grow older, what do you feel are the challenges of ageing?

Most of my friends keep joking with me that my legendary metabolism will give up on me one day and karma will find its way to my hips. I’m active and I take care of my face, skin, body and brain … the rest is up to God and the laws of gravity!

PREP TIME 35-40 MINS | COOKING TIME 20-25 MINS | SERVES 4

Textured Lasagne Treat

Roasted chicken breasts, gently grilled aubergines, zucchinis, capsicums and tomatoes layered within freshly made pasta sheets topped with a two cheese creamy sauce – beautiful inside and out!

INGREDIENTS

4 chicken breasts, sliced in half across it's length, flattened with a meat hammer 8 lasagne sheets, 2 per person 4" x 4" 4-6 tbsp extra virgin olive oil ½ tsp oregano ½ tsp paprika 2 medium aubergines, thickly sliced 1 medium yellow zucchini, thickly sliced 1 medium green zucchini, thickly sliced 6 tomatoes, thickly sliced Rock salt, crushed

Black pepper, freshly cracked A pinch of crushed chilli flakes 120 ml béchamel sauce (page 41) 90 ml fresh cream About 3 tbsp chicken stock 60 g mozzarella cheese 20 g parmesan cheese

For the pasta dough 250 g refined flour (maida) 15 g refined flour (maida) for dusting 3 eggs 5 g salt 1 tbsp olive oil

METHOD

Add the ingredients of the dough, except the dusting flour, in a large bowl and then knead by hand, adding a little water at a time to make a tight dough. Allow the dough to rest for 1 hour. Using a rolling pin, roll out the dough to a thickness of not more than 2 mm and cut into large rectangles (4" x 4" size). In a large

saucepan, heat water with salt until it simmers. Add the olive oil followed by pasta pieces and cook the pasta until the pieces rise to the surface, about 1 minute and then cool under some running water. Keep aside.

Prepare the béchamel sauce as per the recipe on page 41. Soak the sliced aubergines in salted water for 30 minutes, then remove and pat dry with paper towels. Make a mix of the extra virgin olive oil, paprika and oregano. Add half of this to the chicken breast and the other half over all the vegetable slices. Add salt, chilli flakes and crushed pepper to taste.

In a small pot, heat the cream, chicken stock and béchamel into a blended sauce, season with salt and keep aside. Do not make the sauce too thick. Add more stock as needed to keep the sauce thin, as the cheese will thicken it again once added.

Take a medium or large sized flat pan, cook the chicken breasts on medium heat until they are a light brown colour, this takes about 2 minutes per side as the breasts are very thin and cook quickly. Keep aside. Next, add all the vegetables into the pan and move around until spread flat and cook till soft, take out the tomatoes first before they get overcooked. The vegetables should retain their shape and not be soft and mushy.

Heat the pasta sheets in a little salted water and drain with a slotted spoon. On a plate, place a pasta sheet, spoon a little béchamel on it. Add one or two pieces of the chicken breast and a little of the vegetable mix and spoon some more béchamel on top. Place another pasta sheet on top. Do this for each portion.

Add the mozzarella to the remaining béchamel sauce, and stir in well until melted. Spoon this mixture over the pasta portions so a little goes down the side, top with parmesan cheese and place in the oven under the grill setting 180 °C (360 °F) for a few minutes until the top is brown.

As the vegetables and the chicken are all quickly cooked, this lasagne is very moist which is why no sauce is added between the layers, thus letting the taste of the vegetables speak for themselves. Just a little browning is done to enhance the flavours, making this one of the freshest lasagne you will have.

Most models I spoke to do not include refined flour in their diet. Once in a while a treat like lasagne is fine and if you want to avoid refined flour, you can make it with steamed ‘elai vadam’, which is a south Indian preparation made of rice which is a wonderful and healthy substitute. I’m not sure what the Italians might say about this fusion but isn’t experimenting part of the fun?

A SIMPLE FRESH ELAI VADAM RECIPE

PREP TIME 4½ HRS COOKING TIME 15 MINS MAKES 10

Cover the raw rice with water and let it soak for 4 hours. In another bowl, soak the sago in water for about 3 hours.

Grind the soaked rice well, adding only a little water to make a thick batter. Grind the sago along with the green chilli into a thick paste. Mix the two batters along with the asafoetida, carom seeds, lime juice and salt to taste. Also add a little water to get the consistency of pancake batter.

Oil each plate of the elai vadam stand or oil small pieces of the banana leaf and pour and spread the batter thinly to cover each plate. Pour in about an inch of water in a pressure cooker, lower the stand into the cooker and steam for 7 minutes without the whistle. Take out the steamed vadams and use them instead of the pasta sheets in the above recipe. The elai vadams are also tasty when eaten steamed or can be dried in the sun and roasted or deep fried.

INGREDIENTS

300 g raw rice 150 g sago (sabudana) ½ tsp carom seeds (ajwain) Lime juice (adjust to taste) 1 small banana leaf (optional) 1 green chilli A pinch of asafoetida A little gingelly (sesame) oil

Salt to taste

Additionally required Elai Vadam stand INGREDIENTS


Lobster Phulka Pockets

Inspired by the lobster rolls popular in America, this ‘desi’ version uses phulkas instead of pita or bread rolls. Did you know that phulkas mean light hearted? Well, this recipe is quite ideal for life’s light-hearted moments. Take it along for a picnic and wash it down with something ice cold. If lobsters are hard to get or not your favourite shellfish, you can use prawns instead.

2 phulkas 450 g lobster or large prawns 10 g (6 sprigs) fresh basil leaves 40 g (1½ tbsp) fresh mayonnaise (page 131) 35 g lettuce leaves, finely chopped 5 g (1 tsp) chopped fresh parsley

2 ripe tomatoes, diced 1 large avocado, diced in large chunks 1 tbsp of pesto (optional) Juice of 1 lime Ripe mango, diced (optional) Sea salt and white pepper powder to taste

For the phulkas

½ cup whole wheat flour ½ tbsp of sunflower oil A pinch of salt

METHOD

Fill a large pot ¾ with water and add 2 teaspoons of salt for every litre of water. The water should be salty like seawater. Bring the water to a boil and add the lobster head in first or the prawns. Cover the pot and bring to boil, then turn the heat off and let the lobster simmer for 15 minutes or so, depending on how large it is. For prawns, simmer for 5 minutes. Once cooked, the lobster/ prawns become red. Remove the lobsters/prawns from the pot with tongs and place on a plate to drain and cool. Break open the shells and remove the meat. Cut into ½"

dice and place into a mixing bowl. In a blender, add the mayonnaise and the chopped basil leaf and blend together until well mixed and the mayonnaise is a light green colour. Mix this paste into the diced lobster/prawns and season as needed. Next, mix in the diced tomatoes and avocado chunks along with lime juice and set aside.

Make the phulkas by first kneading the ingredients into a firm dough by adding a little water. Add in the oil and knead further until smooth. Set the dough aside for 15 minutes. Divide the dough into 4 balls and roll each one into thin discs of 6" each with a rolling pin. You can dust the pin with some flour during the process to prevent sticking or you can place a clean zip-lock bag cut in half underneath the dough to help with the rolling.

Preheat an iron skillet at medium heat. Place one of the discs in the centre of the skillet and once small air bubbles form on the surface, flip the disc over. Using a pair of tongs, cook the disc directly on an open flame so that it puffs up. Once it puffs up, immediately take out from the flame. Repeat this for the rest of the dough balls to make 4 phulkas in total.

TO SERVE

Tear each phulka in half to create two ‘pockets’. Place the phulka pockets, the chopped lettuce, the lobster/prawn mix, finely chopped fresh parsley and lime wedges in separate plates for serving. Just before eating, take a phulka pocket, spoon in some lobster/prawn mix, chopped lettuce and a bit of the fresh parsley, squeeze on some lime if you wish, and eat right away.

Mangoes, when in season, can be diced and added to the phulka stuffing along with the avocados and tomatoes.


HOT STUFF: Seer Fish with Hot Creole Sauce

The term ‘Creole’ describes the population of people who are descendants of the settlers in French colonial Louisiana, specifically in New Orleans. Like the people, Creole food is a blend of the various cultures of New Orleans including Italian, Spanish, African, German, Caribbean, Native American and Portuguese to name a few. This delicious dish is a reflection of this wonderful potpourri of cultures.

INGREDIENTS

For the Creole sauce (makes 2-2½ cups )

1 onion finely chopped 2 stalks of celery, finely chopped 3 garlic cloves, crushed 1 green capsicum, diced ½ tsp cumin powder ½ tsp dried oregano 1 tbsp tomato paste 300 ml chicken stock (page 31) 1 tsp white wine vinegar 1 tsp Worcestershire sauce 1 tsp Tabasco sauce 2 tbsp fresh parsley, roughly chopped 1 bay leaf 4 tbsp unsalted butter 4 tbsp olive oil

Salt and freshly ground pepper

For the fish 1 kg seer fish 2 tbsp olive oil Rock salt and crushed black pepper to taste

METHOD

Prepare the fish fillets into batches by cutting length-wise without bone and skin. (Sea Bass, Snapper, Emperor, Mackerel or similar can be substituted for Seer fillets). Season with salt and pepper and set aside.

Heat the butter and oil in a pan over low heat, then add the onions, celery, garlic and green pepper to soften. Add the cumin and oregano and cook for another minute. Next, stir in the tomato paste and cook for a further 2 minutes.

Finally, add the vinegar, stock, Worcestershire sauce, Tabasco, chilli powder, chopped parsley and bay leaf. Mix well and cook for 2-3 minutes. Adjust the consistency as needed with water or stock. You would ideally like a sauce of medium thickness.

To cook the fish, place a heavy flat-bottomed pan over medium heat and add 1 tablespoon olive oil. Once the pan is hot, cook half the fillets by allowing to brown first on one side before turning and cooking the second side. Do this for the second batch of fish fillets as well. The time taken truly depends on the thickness of each fillet, but basically 3 to 4 minutes maximum each side. Fish cooks quickly so check the fish with a small sharp knife or wooden skewer to make sure it doesn’t get overcooked.

Plate the fish covering only ¾th of it with sauce so your fish and sauce are both highlighted and serve with lime wedges, steamed rice and chopped spring onions.

What’s Cooking with MILIND SOMAN?

Milind Soman, arguably Indias best-known male model, looks back with amusement on the mosaic of his life experiences; from his childhood desire of becoming a zookeeper, to his varied roles since then. At fifty, he is one of the most famous faces of high intensity running in India having completed an Ironman in 2015. Here he tells us why this role, above all, has given him fulfilment and peace.

ZOOKEEPER AMBITIONS

Yes, there was a point of time when I really wanted to be a zookeeper. I had several pets at home including snakes and rabbits. Though obviously not in the same enclosure! My pet mice had a fateful (and fatal) run in with my cat and perhaps that was the end of the idea to become a zookeeper!

INSPIRING OTHERS

Running is meditative; more so than other forms of exercise such as walking. The intensity required for running forces your mind to shut out everything else. I don t listen to music when I am running. Instead, I try to remain in the moment with myself. Everyone needn t run marathons but running three to four times a week for 10- 12 kms each time is a comfortable aim for anyone. Add to it push-

ups and pull- ups and you have a holistic fitness plan. No equipment and costly gym hips necessary!

MY DIET

I eat a lot and most models I know eat copious amounts of food. I don t worry myself with daily calorie intake or other such tediousness. I eat food that digests easily. I eat 3kg of fruit nearly every day! I also love khichdi and eat some version of it daily. I avoid no foods except those which contain processed sugar. I have a long list of desserts that I love and I get them made with jaggery or coconut sugar so that I can indulge my sweet tooth. Keep your metabolic rate high with regular exercise and you can eat what you want (within reason, of course).

RUNNING WAY OF LIFE

I was an athlete before I became a model. Back in the day, models didn’t workout or do anything special to look the way they did. So, for thirteen years, I didn’t do a stitch of structured exercise. Thankfully, years of prior aerobic activity kept my metabolism high enough for me to get away with this. But one day, shortly after I finally managed to kick the awful habit of smoking, I started running and have been running ever since. I run because I love running, it’s a way of life for me.

Photo courtesy: Royal Purandar

THE PINKATHON EVENTS

Many women who run the pinkathon events are new to running. I tell them running is a good addiction to have and they see the results for themselves. The need to share my joy with running inspired me to create the Pinkathon which also s breast cancer awareness. Research shows that cancer is caused by poor lifestyle habits .You can t blame only pollution or genes. Every choice we make – to exercise, to eat better food – reduces our chances of ill health. Every woman who takes up running reaps different benefits from it which keeps them going. Some run for weight loss, others for fitness and many run to overcome personal hurdles.

I am happy that everything around me is changing, and changing for the better. This is the natural law of the world and I am comfortable with my place in it and with what I am doing with my life.

SURPRISE, SURPRISE!

I love Indian food because it is so balanced and diverse and my favourite cuisine is Bengali food. I can t say I am too experimental with what I eat but my girlfriend, who is from the North East, made me try silkworms recently and I liked it. Although I don t think I will ever like it as much as she does. She absolutely loves them!


Sautéed mushroom and spinach in a crispy quinoa collar

The crunchiness of the quinoa and potato is countered by the soft bite of spinach and wine-glazed mushrooms covered in warm butter. Heavenly and nutritious!

INGREDIENTS

For the quinoa collars 4 peeled potatoes kept in water 2 tbsp butter 1 grated onion, sautéed lightly with butter 180 g (¾ cup) quinoa 2 cups water 2 large fistfuls young spinach leaves 1 tbsp extra virgin olive oil 1 tbsp light olive oil

2 clove minced garlic A pinch of nutmeg Rock salt and freshly ground pepper to taste

Additionally required Tartlet cases

For the wine glazed mushrooms 450 g large button mushrooms (or other available large brown mushrooms) 4 tbsp butter A pinch of fresh or dry thyme ¼ ltr (1 cup) red wine or veg stock Salt to taste

METHOD

Blanch the potatoes in a saucepan of boiling salted water for 7 minutes, or until just tender. Using the coarse side of a grater, grate the potatoes and place in a bowl. Add in the melted butter and season well with salt and freshly ground black pepper. In another pot, bring 2 cups of lightly salted water to boil and add quinoa. Simmer covered until tender usually about 15 to 20 minutes and then drain well.

Smear a little oil on non-stick 5" tartlet cases and press around a thin layer of quinoa. Add a layer of grated potato and press down in the center to make a hollow shape with higher sides. Bake in a medium oven, about 180 °C (356 °F) for 15 to 20 minutes until the quinoa is crispy and the potato is fully cooked and tanned in colour. Remove carefully onto a platter.

While the shells are baking in the oven, wash the spinach leaves and quickly sauté with the minced garlic and the light olive oil. Add a little salt and pepper to taste and a pinch of nutmeg. Place neatly into the potato-quinoa shells.

In a pot, pour in the red wine or veg stock and reduce to a one-third or even a quarter. Trim large button mushrooms and wash away the debris. Pat dry and add straight onto a nonstick pan on medium to high heat and tossing in half the butter, quickly sauté. Keep the remaining butter in the fridge. Once the mushrooms are cooked and still in shape with no liquid left, add the wine, season with salt, pepper and thyme and toss together well. Now, add small knobs of the remaining cold butter and swirl off the heat to thicken the glaze and add sheen to the mushrooms. Use immediately, spooning any glaze remaining over the mushrooms once they are placed along with the spinach in the potato quinoa shells. Keep warm until ready to serve.


ROOTING FOR YOU GRILLED CARROTS, PUMPKIN, TURNIPS AND BEETS

When I lived in London briefly, my neighbour Hemma taught me how to make this. The oven brings out the sweetness of these vegetables and is complemented beautifully by chilli and garlic - one of the easiest things to put on the table.

INGREDIENTS

1 kg mix of carrots and beetroots and turnips ¼ kg (1 medium slice) yellow pumpkin ¼ kg shallots 4 garlic cloves, crushed 2 tbsp olive oil 1 tbsp chilli flakes or 2 dried red chillies crushed ½ tbsp dried Italian herbs Himalayan salt and pepper

METHOD

Preheat the oven to 190 °C ( 375 °F). Peel the carrots, beetroots, turnips and pumpkin and dice into medium-sized pieces. Peel the shallots and keep them whole. Take a roasting pan, add all the vegetables, the garlic, chilli flakes, the herbs, season with salt and pepper, drizzle over the oil and coat the vegetables and the pan. Roast for 30-35 minutes, checking halfway and moving the vegetables slightly with a ladle to prevent sticking. Turn off the oven when done.

Transfer to a platter along with the oil and herbs before serving.


Chicken with Chutzpah

Chicken with cashew nuts is a combination with confidence. In fact, I love the crunch of nuts in my food. Broccoli with almonds is another delicious combination that can replace the chicken and cashew nuts in this Asian style recipe below for a vegetarian version with equal chutzpah!

INGREDIENTS

200 g boneless chicken, trimmed and diced 60 g cashew nuts 30 g red capsicum 2-3 pods of garlic, finely diced 1 banana pepper (bajji mirchi), deseeded and diced 2 stalks spring onion ½ medium onion, diced 1 tsp oyster sauce 1 tsp fish sauce 2 tsp roasted chilli paste 1 red chilli deep fried, finely chopped 1 tsp sugar 2 tbsp peanut oil 90 ml chicken stock Splash of Chinese rice wine (optional)

METHOD

In a medium heavy-bottomed skillet, add half the oil and when the oil becomes medium hot, add the chicken pieces and cook them till they are pale in colour. This will take a minute or two. Remove from skillet and set aside. In the same skillet, heat the remaining oil and sauté garlic, chilli paste, onion, capsicum, banana pepper, spring onion and the deep fried chilli. Add the chicken and cashew nuts and stir fry. Add the stock to moisten and season with fish sauce, oyster sauce and sugar, and finish with Chinese wine and serve garnished with spring onion and roasted dry chilli with steamed rice or jasmine rice.


FLAVOURFUL LEBANESE Dajaj Mishwi

Dajaj mishwi is a Lebanese grilled chicken bursting with flavour and history. Kebab lovers are sure to enjoy this delectable version popular in the Mediterranean.

METHOD

Wash and cut the chicken into medium pieces then season with salt and pepper. In a big bowl place the crushed garlic, lime juice, olive oil and parsley. Place the chicken and let it marinate for at least 1 hour (overnight is ideal), turning the pieces once in the marinade. Heat your oven to the broiler setting of 200 °C (425

°F) and drain the chicken while still keeping both sides moist, reserving the marinade.

Set the broiling rack and drain tray about 7" from the heat. Place the chicken on the broiling rack and broil for 3 minutes. Turn the pieces over, brush some marinade on the side facing up and broil for 3 minutes longer. Turn and brush twice more until both sides of the chicken are golden brown. Do not overcook the chicken. The cooking time is usually about 6 minutes per side. Once the chicken pieces are done, move them to a serving platter and pour over the remaining marinade mixture.

Serve along with a garlic mayonnaise dip and some pita bread.

INGREDIENTS

1.2 kg chicken 4 large cloves garlic, peeled and crushed 60 ml lime juice 3 tbsp extra virgin olive oil 1 tbsp chopped parsley Salt and freshly ground black pepper

For extra spice add to the marinade 5 red chillies, finely chopped 1 tsp paprika 1 tsp ground cardamom ¼ tsp ground nutmeg ½ tsp dried thyme

WHAT’S COOKING WITH DIPANNITA SHARMA ATWAL?

This Assamese-born model, actor and businesswoman’s career highs include starring in Ladies Vs Ricky Bahl and becoming the international brand ambassador for Breguet. Here she shares 7 habits behind her radiance and content persona.

1. Count Sheep There is a reason behind the phrase beauty sleep! My friends tease me that I would never make it on time even for an early brunch. I just don’t compromise on my sleep.

2. Rose Water, Honey and Olive Oil These simple ingredients go a mile in skin care. Rose water makes for a great toner while honey and olive oil (I use virgin cold pressed olive oil) makes a simple, eff ective face pack.

3. Water Everybody knows this, so it isn’t really a secret. But the secret is to actually get yourself to drink enough of it! The results are real.

4. Walk Long walks calm me down and I trained in Tai-Chi to help me centre myself.

The industry I work in is so high on energy that I have to force myself to switch off and slower forms of fitness help me do that.

5. Dance The moment I hear one of Govinda’s songs playing, you will not find me still. I love dancing to his tracks and many others. My absolute favourite is ‘Kissi Disco Mein Jaye’. Dancing sets me free, keeps me laughing and come to think of it, is great for circulation!

6. Music I love instrumental music and I am currently into La Nouba. Their composition for Cirque Du Soleil is outstanding.

Photo courtesy: Mansi Manek

7. Persistence Creating turning points for yourself in your career is very important to feeling good about your growth as a person. This belief has given me so many unique highs in life. I now wish to do more films, especially those which are unique and reflect the changes that the film-making process is going through in our country.

Food Philosophy: Be more conscious of what you eat as age does change your body and the same foods that you could enjoy earlier may not suit you anymore. I won’t change the fundamentals though. I love food too much for that!


Dipannita’s Paleng Diya Maas

A home-made Assamese meal from model/actor Dipannita Sharma Atwal’s childhood kitchen while growing up in Duliajan and Guwahati.

METHOD

Marinate the fish pieces in salt and turmeric and set aside for an hour or more. Heat the oil in a heavy-bottomed skillet and shallow fry the fish until slight brown. Take the fish out and place on a plate lined with a kitchen towel.

Now throw in the fenugreek seeds in the hot oil. Keep the flame low and let them pop for a bit, then add the tomato, stir till soft, then add the spinach and stir fry. Once the spinach softens, add the potato. Mix well. Add salt and turmeric to taste. Mix this properly, then add a cup of hot water and cover. When the water starts to evaporate, add 2 more cups of water. When the curry comes to a boil, add the fish. Cook for about 5 minutes and then take off flame. The consistency of the curry shouldn't be too thick nor too watery.

INGREDIENTS

4-5 pieces of a big rohu fish, cleaned 2 bunches of fresh spinach, destocked, washed and finely chopped 4 tbsp mustard oil/olive oil 1 large tomato, chopped small 1 large potato, boiled and chopped small A few fenugreek (methi) seeds A pinch of turmeric Salt to taste

‘I personally prefer mustard oil for this recipe to attain the authentic Assamese flavour apart from the great health benefits it offers. After all, I grew up eating food cooked in it.’

Dipannita loves to cook. Check out her other delicious recipes – Dhaniya Chicken (page 84), Honey Mustard Yogurt Dip (page 148).


Crab Jackets

This is a delicious recipe from New York-based model turned photographer Pressy Nathan’s collection.

INGREDIENTS

6 medium-sized Blue Swimmer crabs or 3 Spot crabs with the shells on (4 for the stuffed crabs and 2 for extra stuffing meat) 6 cloves garlic, sliced 2 onions, diced 120 g bacon/lean pork, finely minced 1" piece ginger, finely chopped 2 tbsp corn starch 1 egg, beaten plus 2 more if deep frying (optional method) 2 tbsp butter ½ cup coconut milk 2 tsp white pepper powder 2 tsp fresh coriander leaves, finely chopped 2 tsp fresh mint leaves, finely chopped 2 tsp vegetable oil ½ cup grated cheese (optional) ½ cup breadcrumbs (optional)

2 tsp refined flour (maida) Salt to taste

Serve with a crisp salad and your favourite bread.

METHOD

If you are using live crabs, place them in the freezer for about 40 minutes as they will go to sleep and won’t wake up again. Heat water in a large pot and place the crabs into the water and cook for 6 to 7 minutes. Remove from the water and carefully remove the top shells by lifting from the tail end. The shells are sharp, so be careful not to scrape your hands. Clean out the shells under running water and set aside. Next, carefully extract all the meat from the body and claws without leaving in harder pieces and shred finely ensuring there are no cartilages and inedible pieces.

You can make this recipe with 4 crabs but it is better to get extra crabmeat to fill up the shells nicely or else you may find the mixture enough only for two shells.

In a heavy-bottomed skillet, fry the onions, garlic and ginger until soft and fragrant. Set aside in a bowl. Next, add the bacon into the pan and gently sauté until the fat has started coming out, but be careful not to overcook. Add this into the bowl with the onions and then add the egg, cornstarch, coconut milk, white pepper powder, coriander and mint leaves. Mix well and check the taste for correct seasoning levels. Rub butter inside the crab shells and transfer this

mixture into it making a mound in each shell.

Place the shells in a steamer pot for 30 minutes, remove and keep side. The crabs can be eaten this way without cheese, and a nice chilli sauce if desired. Otherwise, brush the top of the filling with butter and sprinkle thickly on with the breadcrumbs and cheese. Bake in a hot oven with grill heat on until the cheese and crumbs are golden brown, about 2 to 3 minutes. Another alternative is to deep fry the crabs and for this I wouldmix the steamed crabs with seasoned flour, dip into the egg wash and then the breadcrumb and cheese mix, and drop carefully into a pan or pot of hot oil. The cooking time for this would be 1½ to 2 minutes for each piece. You can also bake the uncooked crabs straight in the oven at 180 -190 °C (350 - 360 °F) for 20-30 minutes.

WHAT’S COOKING WITH PRESSY NATHAN?

This radiant New York City-based model turned photographer loves her new found ion for the lens. When she is not on a photography assignment, she enjoys cooking and travelling.

LIFE BEHIND THE LENS

I have always been a visual person. I like to collect art, visit museums and galleries. I fell in love with modelling because of the exposure I got to some of the most creative people in the world. One day I started fumbling around with an expensive camera I had bought but had never used and slowly started training myself in photography. Once I started, I kept working at it – attending classes, assisting established photographers and using every opportunity I had to practice. It took a lot of patience but it has been such a rewarding process.

POINT OF INFLECTION

I was extremely introverted at the time when an opportunity to model was thrust upon me all those years ago. I was absolutely frightened during my first fashion show. But if I had not given into that moment, I would not be the person I am today. I am still a bit of an introvert but I am comfortable with people and places in a way that I can only be thankful to modelling for.

BEAUTY SECRET

I have good genes! Having said that I am a practical eater and stick to eating light, high protein foods like grilled chicken, turkey and seafood. I also walk around a lot.

Pressy shares recipes from her kitchen for south Indian-style crab, peppery mutton and a fl avourful capsicum stuffed with mince.

WHAT I EAT

My breakfast is a simple meal of berries and almond milk and lunch is soup and salad on most days. Since I live in NYC, there are so many options for great food that I eat out a lot. As a single, independent woman living in one of the most eclectic cities in the world, I love going out with friends to eat.


Pressy’s South Indian Peppery Mutton

Pressy Nathan’s mother instilled in her a deep interest in food. Her mother was a fabulous cook and over many years, Pressy has collected the family’s special recipes with care and love to keep the memory of her mother alive.

INGREDIENTS

1kg mutton (goat leg pieces) 5 tbsp fresh ginger and garlic, make a smooth paste 4 tbsp sunflower oil 2 onions, finely chopped 1 tbsp red chilli powder 3 tbsp pepper powder 4 cloves 1" cinnamon stick

2 sprigs curry leaves 1 tsp turmeric powder Rock salt, crushed, to taste

METHOD

Wash, clean and cut the mutton into small pieces.

Heat the oil in a heavy-bottomed frying pan. Once the oil is hot, lower the heat to medium and sauté onions till soft. Add in the ginger-garlic paste, chilli powder, turmeric and sauté for a few more minutes. Then add in the mutton pieces and season with salt, stir to coat the pieces with the ‘masala’ paste and sauté till the mutton is browned well.

Add the cloves, cinnamon and enough water (about 350 ml) to cover the meat, lower the flame to simmer and close the pan with a lid. Cook till meat is tender. Keep checking the meat and water level so that the meat doesn’t burn due to a lack of water. Add the pepper powder and curry leaves and stir for a few minutes before taking off the flame. You should end up with a thick gravy.

If the gravy is too watery but the mutton is cooked, gently remove the mutton pieces, and allow the sauce to thicken to the desired consistency. Once done, the mutton can be added back. Give it a quick stir, garnish with curry leaves and serve with cooked millets, brown rice or rotis.

PREP TIME 15 MINS | COOKING TIME 20-25 MINS | SERVES 2-4

IT’S A WRAP: FISH COOKED IN BANANA LEAF

Whenever I was in NYC, I would unfailingly order in soft and fluffy Roti Canai and Roti Telur from a Malaysian restaurant called Penang. The recipe below is a celebration of those memories of Penang, albeit a healthier one!

INGREDIENTS

4 pieces or slices of seer fish or similar (cleaned and with skin and bone or fillets).

Sambal paste 18 g deseeded and finely sliced fresh red chillies 1 tbsp belacan (hardened Malaysian shrimp paste block) 120 g shallots, finely chopped ½ lemon grass, thinly sliced ½ tsp turmeric powder

4 tbsp vegetable oil Juice of 1 lime

Seasoning ½ tsp salt 2 tsp fish sauce 2½ tsp sugar 1 banana leaf

Sambal Belacan and Sliced Shallots Condiment 3 deseeded fresh red chillies 2 deseeded bird’s eye chillies 1 walnut-sized piece of belacan 2 shallots, thinly sliced 1 cup water 1" ball of tamarind Sugar to taste Salt to taste

METHOD

Place all the sambal paste ingredients in a food processor or blender and blend well into a paste. Take a high-sided wok and then heat the paste, stirring well until the sambal is aromatic and the oil starts separating from the paste. Add the seasonings of salt, sugar and fish sauce and quickly stir in and then remove from heat and set aside to cool.

Take a few sheets of banana leaves and over a hot flame to soften the leaves. They will take a bit of sheen with the heat. Lay the leaves down and rub with oil. Take some sambal and smother the fish fillets on both sides with it. Lay the fish on the banana leaf, topping up the fish with a little more sambal and then bring the two sides of the banana leaf together over the fish to cover. Fold up each end and close with tooth picks, or take some kitchen string and tie the banana leaves together to make a parcel. Using a heavy-bottomed skillet, lay on the banana leaf packets on a medium heat to start cooking. Turn after two minutes to the other side. This can be repeated three or four times until the fish is cooked, or place the fish into the oven at 190 °C (370 °F) for about 8 minutes. The banana leaves will be discoloured and browned but should not become black. Remove and plate in the banana leaf, cutting open the top and pulling apart the leaf to show the sambal fish inside. to take off the string before serving.

Serve with steamed rice and the sliced shallots condiment.

For the condiment Soak the ball of tamarind pulp in water for about 15 minutes and then squeeze to

extract the juice. In a food processor, blend both the chillies and the belacan together into a paste adding the tamarind juice. Next add the sugar, salt and sliced shallots and mix well and check the taste, adjusting the salt and sugar according to your tastes. Set aside in glass jars with tight lids ready for use. This will last two weeks in the fridge.


SPICY MINCE IN CAP SLEEVES

Another lovely addition from Pressy’s family kitchen, this recipe works just as well as a vegetarian one. Use finely chopped cottage cheese or curried mashed potato as a stuffing.

INGREDIENTS

½ kg chicken mince 4 evenly shaped red or yellow capsicums 3 cloves garlic, finely chopped 1" ginger, finely chopped 2 spring onions, finely chopped

1 celery stick, finely chopped 60 g corn kernels 1 lime 1 cup (115 g) grated cheddar cheese 3 green chillies, finely chopped 1 onion, finely chopped 30 g butter 1 tbsp light olive oil Salt to taste

METHOD

Grate lime rind and blanch for 30 seconds in boiling water, then drain and refresh under cold water. Cut the top of the capsicum and scoop the seeds out. Rub butter inside and outside.

In a heavy bottom pan, heat the oil and once it is hot, turn the flame to medium and add the onions, ginger and garlic and cook for a couple of minutes until soft and without colour. Turn the heat higher on the pan and then add the green chillies along with mince. Cook the chicken mince until it is cooked and brown then add salt, corn kernels, spring onions and celery stick and lime rind. Continue cooking until all the liquid has been cooked off and the mixture has a crumbly look. Check the seasoning and spoon this mixture into the opened

capsicums. Press well into the capsicums and brush with oil. Arrange in a baking tray and bake in a preheated oven at 200 ˚C (400 ˚F) for 20 to 25 minutes.

Serve the stuffed capsicums hot, with a garlic-flavoured yogurt and a simple tomato cucumber onion salad.

PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 3-4

Multi Hued Bibimbap Bowl

Korean Rice with Assorted Vegetables

It is easy to find great Korean food in Chennai because of the number of Koreans who live in the city and that’s how I discovered some amazing dishes such as bibimbap and soondubu jjigae. I have my bibimbap without meat so here is a meatless version of this delicious and healthy complete meal in a bowl.

INGREDIENTS

For the crisp rice 3 tbsp sesame oil 8 cups steamed white rice (made from 2½ cups raw rice) or use leftover rice from the day before

Extra toppings (the hues!)

Bean sprouts Carrots, julienned and tossed in sesame oil Mushrooms (shiitake and button), sliced and tossed in light soya sauce Zucchini, julienned and tossed in sesame oil Spinach leaves, tossed with garlic and sesame seeds 3 or 4 eggs, 1 for each serving Sea salt to taste Korean seasoned seaweed, shredded (optional)

METHOD

Crisp Rice and Assembly In a heavy-based omelette-sized pan, heat half the oil and add the cooked or leftover rice. Spread out in an even layer and cook on a medium heat, stirring once in a while until the rice is golden and crisp on bottom. Usually about 15 minutes depending on the heat you are using.

Fry the eggs sunny side up and keep aside. In bowls add the crispy rice, top with any of the extras that you would like to add. Spoon over the bibimbap sauce and top with one of the fried eggs per bowl.

Each bowl will be a complete meal and the colours and textures of the veggies, rice and sauce will look very attractive and complementary.

Bibimbap Sauce ½ cup Korean gochujang sauce or Korean red chilli pepper paste (an alternative for gochujang is 2 tbsp of harissa paste) 2 tbsp sesame oil 2 tbsp honey 1 tsp rice vinegar 2 tsp sesame seeds

In a small bowl, mix the ingredients for the sauce and set aside for use.

WHAT’S COOKING WITH VIRAJA ACHAR

Viraja Achar is a Bangalore-based model. A former athlete herself, Viraja now trains her energies into deg and marketing workout clothes for Indian women’s unique body types.

‘Being gorgeous means… Being comfortable with who you are and in doing what you love and being good at it.’

WHAT FEEDS YOUR SOUL?

Fitness. I want people to become fit. The measure for everyone should be their own fitness levels rather than how thin they are.

WHAT FITNESS ROUTINE OR FORM OF SPORT DO YOU ENJOY THE MOST?

Athletics. I competed in the nationals in the 100 metre hurdles event. I love running. I feel if you know how to run, you can do anything.

WHAT KIND OF FOOD DO YOU EAT?

I mostly eat home-cooked meals. I cook food with good fats like coconut oil. I also follow a strict schedule as I like to wake up by 6 a.m. I hardly ever eat after 8 p.m.

I love idlis, vadas and dosas. Idlis make for the best breakfast. I like to snack on dry fruits and popcorn. I don’t stop myself when I feel a craving for my favourite indulgence which are usually sweet potato fries chilli, cashew nuts garnished with coconut or fryums!

I eat at regular intervals and feel full after each meal. So I don’t feel the need to binge eat.

YOUR BEST MODELLING LESSON?

The modelling experience for me was about growing a thick skin. It helped me build character and handle pressure situations. I also enjoyed that it gave me a platform to create something else for myself.

A COLLECTION OF CHICKEN CURRIES

So many of those interviewed for this book cited chicken curry as one of their favourite things to eat. So I decided to feature a collection of chicken dishes! All of them are from India but each has its own unique character.


Dhaniya Chicken

Model/actor Dipannita’s husband, Dilsher’s grandmother’s recipe has been a family favourite for generations. You need just five ingredients to create this simple, flavourful dish that can be eaten on its own or with an accompaniment of Indian breads.

INGREDIENTS

800 g full chicken, chopped into medium-sized pieces 2 evenly sized potatoes 1½ tbsp rice bran oil 2 tsp coriander powder, freshly ground ½ tsp red chilli powder 2 tbsp fresh coriander, chopped Salt to taste

METHOD

Boil the potatoes with a little salt. Once cooked, cut them into two halves each (or if large, then 4 pieces each) and lightly sauté them with half teaspoon oil till they are brown and set aside.

Separately boil the chicken in a pressure cooker for 1 whistle (about 5 minutes on a high flame). It should not be cooked completely. Take the chicken out of the water, set aside. Do not throw away the water the chicken was boiled in.

In a heavy-bottomed frying pan, heat the remaining oil, then add the coriander powder and stir. Keep the heat low. Add the chilli powder and salt and stir for a few minutes till the oil separates (about 2 minutes). Add a tbsp of water if necessary to prevent the spices from burning. Now add the half-boiled chicken pieces.

Delicately mix the spices into the chicken. Once the spices have seeped into the chicken, add the stock from the pressure cooker halfway up the chicken pieces, put a lid on and allow to simmer. Now let it cook on low flame and keep the vessel covered. Stir once or twice and let the stock reduce. Make sure the chicken doesn't get too dry. Put in the potatoes at the end and lightly mix just before taking it off the flame. Garnish with fresh coriander.

Serve it with hot rotis and chana daal.


Rekha Aunty’s Chicken Curry

Former model Uma Blacher swears that her aunt Rekha’s chicken curry is unrivalled. She loves making it for her friends and family.

INGREDIENTS

1 kg chicken, chopped 20 almonds 2 tomatoes, chopped 1 onion, cut into four pieces 1 dried red chilli 2" ginger, finely chopped 2 cloves garlic, finely chopped 2 tbsp chilli powder (adjust this according to taste) 2 tbsp curry powder 1 star anise 1 cinnamon stick 1 cardamom 4 cloves 1 tsp cumin seeds 1 tsp fennel seeds 2 tbsp vegetable oil A few curry leaves Salt to taste

A pinch of turmeric powder A pinch of sugar

METHOD

Soak 20 almonds for 6 hours, peel skin and grind to a fine paste. Sauté onions in 1 tablespoon of oil. When translucent, add in the tomatoes and sauté. Sprinkle some sugar to caramelise, add in the curry leaves, red chilli, ginger and garlic. Once softened, take off heat and allow to cool. Then grind to a paste.

Heat the remaining oil in a pan. Once the oil is hot, lower the heat and add the cinnamon stick, star anise, cardamom, cloves, cumin seeds and fennel seeds. To this add the ground paste of tomatoes, onions and spices. Then add the chilli powder, turmeric, curry powder, and the chicken. Sauté until oil separates, add water (around 350-400 ml) and once the water comes to a boil, add salt, lower the heat, cover and cook for around 30 minutes until chicken is almost cooked.

Add the almond paste, cook for a further 10 minutes.

Serve with rice or rotis of your choice.


KONGU NADU CHICKEN FRY

Kongu Nadu refers to a vast region covering parts of western Tamil Nadu, northern Kerala and southern Karnataka. The cuisine of the region is a potpourri of ideas although a common theme is the use of dry coconut and turmeric, both emblems of good health. Turmeric is now touted as equal to gold in the West for its anti-inflammatory properties, while in India we have been using it with versatility in many of our everyday foods.

INGREDIENTS

800 g chicken 2 tbsp vegetable oil 2 large onions finely chopped ½ tsp turmeric 8 -10 curry leaves 4 tbsp coriander leaves, finely chopped 1 big tomato finely chopped 3 dried red chillies 1 tbsp chilli powder

Salt to taste

For the masala paste 2" cinnamon stick 3 cloves 1 tbsp black pepper 8 dried red chillies 4 tbsp dry coconut 1 tbsp fennel seeds 3 tbsp coriander seeds

METHOD

Take a frying pan, keep the flame low and dry roast the masala

paste ingredients. Allow to cool and grind them to a paste. Add a little water if required while grinding.

Heat the oil in the same pan on a medium flame. Add the dried red chillies, curry

leaves, onion, tomatoes, salt, turmeric, chilli powder and cook to make a thick gravy.

Add in the chicken and toss gently. Add in the ground masala paste. Lower the flame, cover and cook. The resultant gravy should be dry and not watery.

Garnish with fresh coriander. Serve with rotis, rice or millets.

WHAT’S COOKING WITH SIMAR DUGAL?

Simar Dugal, model turned fashion designer, talks about keeping young. And she would know because sixteen years after quitting modelling she shot for Ritu Kumar’s 2016 campaign.

What was it like to model again that too for one of India’s top designers?

It was pure bliss to be part of that campaign with photographer Farrokh Chothia and a bevy of the country’s new reigning models. I joked with Ritu that it felt like I was being recycled!

I am conscious about my health and it is a habit handed down from my grandmother and mother. My father died from a heart attack when he was only thirty-nine and that naturally affected me a lot.

I do think that if I hadn’t been a model and designer I would have been a nutritionist. I am very interested in the role nutrition plays in leading a fulfilling life. I also never use allopathic medication when homeopathy and Ayurvedic cures are available.

WHAT KIND OF EXERCISES DO YOU DO? I love trekking, swimming and I have a personal trainer for weight training. I don’t do this just to look good, it also gives me energy to run and mother. My father died my business and set a good example for my twenty-four-year-old son.

DON’T YOU EVER INDULGE OR LET GO? Every day, in fact! I love a cold coffee with milk and sugar. I have a weakness for pani puri and eat them up to four times a week! I am careful with what I eat but am not strict.

WHAT KIND OF CLOTHES DO YOU DESIGN? I am inspired by our lost textile heritage and through my clothing line, I try to bring some of that essence back while staying true to the modern woman’s sensibilities. Although my ideas are Indian, the tone of my clothing is international and I supply to stores around the world and in India.

DO YOU FEEL THE SOCIETY YOU LIVE IN HAS CHANGED ITS ATTITUDE TOWARDS BEAUTY? I am happy that more women are caring about themselves by ing gyms and eating better. But I am often shocked by new trends I see around me.The proclivity to go under the knife or inject oneself with anti-wrinkle compounds is astounding in today’s society. Ageing is a natural and beautiful process and I wish, people would see it this way.


Lip smacking aubergine GOJJU

A gem of a dish from my mother-in-law's kitchen, this one stands out for the

simplicity and the speed with which you can create a wonderfully healthy dish.

INGREDIENTS

250 g small aubergines, chopped 1½ onions, finely chopped 2 tsp gingelly (sesame) oil 1 small lime-sized ball of tamarind, juice extracted 1 green chilli, finely chopped A few curry leaves

For seasoning 1½ tsp mustard seeds Salt to taste

METHOD

Soak the tamarind in hot water, squeeze the juice, strain and keep aside.

Heat oil in a small frying pan and when hot, lower the flame and add the mustard seeds. As they begin to pop, add the onions and sauté for 2-3 minutes till soft and translucent. Add the aubergines, the turmeric powder and the green chillies and sauté for a few minutes. Add the tamarind water, salt and simmer till the aubergine is cooked. The gravy should be semi-thick, similar to salsa in consistency.

This is a great accompaniment to many things including pongal (khichdi), rotis and dosas.

If you want a thicker, more filling accompaniment you can make a variation of the gojju with the following additional ingredients:

50 g moong dal (split green gram), pressure cooked ¼ tsp turmeric ½ - ¾ tsp sambhar powder ½" ginger, sliced 4 additional baby aubergines (optional) Oil for frying (optional)

In the last step of the recipe above, add the turmeric and sambhar powders, add a little water if too thick and add the cooked dal, stir well and take off the flame.

You can top with deep fried halved baby aubergines.


A WONDERFULLY SATISFYING PITLAI

WITH FRESH GROUNDNUT AND WHITE PUMPKIN

This is a simple dish from my family kitchen. It is eaten as it is or served with rice for a good dose of energy and satiation!

INGREDIENTS

400 g white pumpkin (ash gourd), medium dice 200 g fresh groundnut shelled 75 g cooked split pigeon peas (toor dal) 1 big lime-sized tamarind, juice extracted ¾ tsp mustard seeds Salt to taste

For the dry roast powder 2 tbsp coriander seeds 1 tbsp split Bengal gram (chana dal) 6 dried red chillies 1 tbsp coconut, scraped

METHOD

In a medium frying pan, dry roast the coriander seeds, chana dal, red chillies and coconut and once cooled, powder them and set aside. Boil the groundnuts in the tamarind water with salt and turmeric. After few minutes, when the groundnuts are half cooked, add the pumpkin and curry leaves. When everything is cooked and there is no raw smell of spices, add the ground powder. Season with mustard seeds and add chopped coriander leaves and the cooked toor dal. After one boil take off the flame and serve hot.

PREP TIME 30-40 MINS | COOKING TIME 15 MINS | SERVES 4-6

CREAMY VEG STEW

This stew from Kerala is a universal hit and I have one term to describe it – elegant. It is perfect with appams or dosa and can be had for breakfast, lunch or

dinner!

INGREDIENTS

750 g (about 3 cups) mixed vegetables, finely diced (French beans, carrots, cauliflower, green peas, potatoes) 1 coconut 1 tbsp coconut oil 2-3 cloves 2-3, 1" sized cinnamon sticks 2-3 cardamoms, crushed 10 -15 curry leaves 2 -3 green chillies, slit ½ tsp ginger paste Salt to taste

METHOD

Extract the coconut milk by first grating the coconut. In a blender, add 1-2 cups

(250-500 ml) of drinking water and the grated coconut and grind to a smooth paste of coconut milk. Strain the coconut milk with a clean muslin and set aside. This is the first press which will be thick and creamy. Add back the pulp to the blender jar and add 2 cups (500 ml) of drinking water and grind again. Strain this milk and set aside. This is the second press. Repeat the process with the remaining pulp and what you get is the third press.

In a large heavy-bottomed skillet, heat the coconut oil, lower the flame and add in the cloves, cinnamon, cardamom and curry leaves. Add the vegetables and half cup (250 ml) of water. Add in salt to taste, green chillies and ginger paste and cook till the vegetables are cooked tender. Now, add the third press of coconut milk and bring to a boil. Then add in the second press and bring to a boil. Finally, add the first press, give it a stir and remove from the fire. Don’t let it boil too much after the first press has been added.

Serve with appams or dosas.


ORIGINAL EDIT: BRUSSELS SPROUTS SAMBHAR

Sambhar is a type of kuzhambu (gravy) usually eaten with rice. This sambhar is a family invention, using the highly nutritious Brussels sprouts. You can replace them with vegetables such as drumsticks / yellow pumpkins / brinjals / capsicums.

INGREDIENTS

500 g Brussels sprouts, washed and slit 200 g pressure cooked split pigeon peas (toor dal) 2-3 tsp sambhar powder ¼ tsp turmeric powder 1 lime-sized tamarind, juice extracted in warm water Salt to taste Asafoetida (hing) to taste

Seasoning 1 tsp fenugreek (methi) seeds 1 tsp mustard seeds 1 tsp gingelly (sesame) oil A few curry leaves

METHOD

Season fenugreek seeds first in hot oil; when the seeds start changing colour start add the mustard seeds. After the mustard seeds splutter, add a few curry leaves.

In a large sauce pan, cook the Brussels sprouts in a little water till semi cooked. Add the tamarind water, the sambhar powder, turmeric powder and asafoetida. Boil for 15-20 minutes on a slow flame. Add the cooked dal; add water if needed to get the consistency you want and the chopped fresh coriander. You may add seasoning right in the beginning or at the end, or else add it to the saucepan before serving.

At home, we like the sambhar thicker than what you get in most places. Reduce the amount of cooked dal if you prefer a lighter sambhar. Also, good quality sambhar powder is available nowadays in stores across the world. You may have to try a couple before you settle on the one you like. Like with other spices, buy the smallest quantity and keep refreshing your stock.

WHAT’S COOKING WITH NINA MANUEL?

During her career as a model ‘The Bod’, Nina Manuel with her quintessntial style, was the darling of India’s fashion designers. Now based in London, she talks about how motherhood has changed her as a person. Her family life has brought out shades of earthiness and stability which sit quite well with her glamourous side.

Do you cook? Yes, I do and very well if I do say so myself!

If you had to eat the same thing every day, what would it be? Butter croissants.

My favourite thing to do in my free time is: Lately I like to sleep , given my young son’s schedule, but otherwise I enjoy exercise, as well as watching the news and an occasional film.

Modelling career highpoint was: As a new model, I really enjoyed opening and closing one of Rohit Bal’s shows. Thereafter, I opened and closed many shows, all of which were exhilarating.

The one thing I learnt as a model that I never thought I’d learn is: That not every highly priced thing is of great quality.

Has motherhood made you more glamorous or has it been an equalizer? I love fashion and always will. I relaxed on my style for a few months after my son was born but there is not a chance in the world that I would lose my high heels or my bags.

The one person you met because of modelling whom you would have never dreamt of meeting otherwise: The Dalai Lama.

Your food philosophy: Is all about freedom and no diets. I have never followed a diet. I have never stopped myself from eating something if I wanted to. I drink 2 to 3 litres of water every day. As a habit from young, I never drank aerated beverages, or snacked in between meals, nor do I have a sweet tooth. However, once in awhile if I want to indulge, I do. Life is to be enjoyed after all.

What do you do now? I would like to enjoy this time with my son and see him grow before throwing myself into my next adventure.

What do you eat most often as a family: Salad / vegetables and either grilled chicken or fish with interesting spices. Once in a while, I make a chicken or prawn curry in coconut milk or yoghurt.

What do you do to prepare for a big day? I stay away from alcohol. I drink a lot of water as it is the best detox and I exercise (cardio and a bit of weight training). Sleep is also critical.

What sort of workouts do you do? My workout regime is three days of cardio and two days of weight training and isometric exercises. I have a trainer whom I consult.

What do you consider to be your greatest achievement? I would say ‘balance’. For many years I was completely career-focused, and now I have achieved other non-career life goals, including my son Zane and my husband Luv. This new, balanced reality is satisfying in ways that career-driven life cannot offer, though it can be very tiring in its own right.

What is the biggest challenge you have faced? It is well known that changing the stereotype of dark skin not being attractive was both my biggest challenge and accomplishment. I am happy to see so many models of dusky complexion in the modern Indian fashion scene. I am ive of and simultaneously entertained by the recent Twitter campaign #unfairandlovely!


Nina’s Dal Dhokli

Nina Manuel is married to a Gujarati and that's how she came to like this popular Gujarati dal.

INGREDIENTS

For the dal 1 cup split pigeon peas (toor dal) 1 medium onion, sliced 1 tsp garam masala 5-7 kokum pieces 1 tsp jaggery ½ tsp chilli powder 1 tbsp cumin-coriander (dhania-jeera) powder ½ tsp turmeric

1 tbsp ginger paste 1 tsp green chilli paste 1 tbsp peanuts (optional) Salt to taste

For the dhokli 1 cup whole wheat flour ½ tsp turmeric ½ tsp chilli powder 2 tbsp oil ½ tsp carom seeds (ajwain) ½ tsp asafoetida (hing) ½ cup rice flour Salt to taste

For the tempering 2-3 tbsp oil ½ tsp mustard seeds ½ tsp carom seeds (ajwain) ½ tsp chilli powder

1 tbsp crushed garlic 10 curry leaves A pinch of asafoetida (hing)

METHOD

Cook the split pigeon peas lentil in the pressure cooker with two cups water (500 ml) and ¾ teaspoon salt. Mix cooked lentils well once cool, add it along with 5 cups water in a large saucepan and let it boil. Sauté the onions followed by the ginger paste in a small frying pan and add it to the saucepan. Add all the remaining ingredients to the saucepan and lower the flame to medium.

Add all the ingredients listed for the dhokli into a bowl and using required amount of water make a tight dough. Divide the dough into small balls, about 1" in diameter. Roll the balls into a round flat circle of 5" each. Use some rice flour to prevent it from sticking to the surface of the rolling pin. Cut each circle into diamond shapes or squares using a knife or a pizza cutter and add them a few at a time to the boiling mixture in the saucepan, mixing it frequently with a rolling pin or spatula, so the small pieces do not stick to each other. Cover the saucepan and lower the flame for about 8 -10 minutes till the dough pieces are cooked and be careful not to allow the dough pieces to stick to the bottom of the pan.

For the tempering

Heat the oil in your smallest frying pan. Once hot, add the mustard seeds. Once the mustard seeds pop, lower the flame and add the carom seeds, a pinch of asafoetida, chilli powder, curry leaves and crushed garlic. Turn the heat off and add the tempering to the saucepan with the lentils before serving.

For a variation, you can also make this dish with green gram lentils, cluster beans or broad beans.

‘I find it hard to describe myself in a static manner, but one constant is that I am always changing and evolving, nearly every day. I have a wonderful partner in my husband, who is an absolute rock, and we have a happy, smiling baby boy – these I would like to never change!’

–Nina Manuel


NO-FRILLS PALAK PANEER

This is one of my favourite dishes of all time and you cannot go wrong with the simple recipe below. It is light on the stomach and a thump on the heart! The

cooking time alone will make you want to keep this as a weekly staple in your diet.

INGREDIENTS

2 large bunches spinach (palak) 200 g cottage cheese (paneer), diced small 10 -12 cloves garlic, finely chopped ½ tsp green chilli paste 1 tbsp oil ½ tsp cumin seeds 1 tbsp lemon juice 2 -3 tbsp fresh cream whipped Salt to taste

METHOD

Pluck the spinach leaves and only the very tender stems and wash them thoroughly. Boil water and blanch the spinach for 2-3 minutes; remove from water and blend into a slightly coarse purée and keep aside.

Heat oil in a frying pan, add cumin seeds; when they change colour, add the chopped garlic and chilli paste, sauté for a minute. When done, add the spinach purée and stir adding salt . Add paneer cubes and mix well (gently), cook it for 1-2 minutes. Add lemon juice and finally add some fresh cream. Serve hot with rotis and parathas.

PREP TIME 15-20 MINS | COOKING TIME 20 MINS | SERVES 4

simply lovely: BUTTER BEANS PORIYAL

In Tamil Nadu, there is a debate as to what is poriyal and what is curry. Both refer to dry, cooked vegetable but because the word curry also refers to a gravy in most parts of the country, it leads to some confusion. Whichever the name, a dry vegetable dish is a must in any Tamil meal, served usually along with a rasam or kuzhambu.

INGREDIENTS

½ kg butter beans, shelled 2 medium-sized onions, finely chopped ¼ tsp turmeric powder

¼ - ½ tsp sambhar powder Salt to taste A few curry leaves

For seasoning ¼ tsp mustard seeds 1 tbsp oil

METHOD

Boil the butter beans with salt and turmeric powder in a saucepan till cooked slightly soft.

In a small frying pan, heat 1 tablespoon of oil and when hot, lower the flame and add the mustard seeds. When they splutter, add the onions and the curry leaves. Sauté for 2-3 minutes till the onions are soft. Add the boiled butter beans to the frying pan. Add in the sambhar powder, turmeric powder and stir. Let it remain on low flame for a few minutes till the spices in the powder have blended in well. Serve hot.

Green is the new black!


WICKEDLY WHOLESOME UNDHIYU

WITH METHI MUTHIYAS

Years of living in Mumbai has instilled in me a love for Gujarati food and there are few things to beat a good undhiyu. Made with an array of vegetables available around Surat during winter, traditionalists would gawk at an undhiyu made without specific ingredients like surti papdi (delicate field beans) and kand (round purple yam). But I embrace what undhiyu stands for, which is slowcooked layered stuffed vegetables, and I like to make it with much less oil than usual and as long as I can find most of the ingredients. I know that’s naughty of me and now you know why I have named this recipe so!

INGREDIENTS

500 g surti papdi (delicate field beans) 500 g kand (purple yam)

200 g yam 200 g small potatoes 200 g sweet potatoes 250 g small brinjals 2 raw bananas 1 tbsp carom seeds 3 tbsp vegetable oil Note: use as many of the vegetables you can find fresh

To be ground into paste ½ fresh coconut, grated 1 cup coriander, chopped ½ cup fresh green garlic, chopped (with leaves) 3 tbsp coriander-cumin powder 1 tsp green chilli and ginger paste 2 tbsp lemon juice 1 tbsp sugar

For tempering 5-6 tbsp oil ¼ tsp asafoetida powder

METHOD

Remove the stringy threads without breaking the surti papdi. Wash the papdi; add carom seeds and a pinch of salt and mix well. Peel the purple yam, sweet potatoes yam, and cut into big pieces. Peel the potatoes, slit them along with the brinjals from the top in a cross taking care not to break them. Cut the banana in big pieces with the skin on and a cross slit on top. Fill the half of the masala paste in the slits of potatoes, brinjals and bananas; keep the remaining half aside.

Heat 3 tablespoons of oil in a pressure cooker pan and add asafoetida powder. Add the surti papdi, yam, potatoes, brinjals and sweet potatoes and add ½ cup of water. Pressure cook for 2 whistles.

Once the steam escapes, open the pressure cooker. Add the stuffed bananas, methi muthiyas and the remaining masala paste.

Cook on a slow flame, till the bananas are tender, stirring gently and serve hot with puris and shrikand.

FOR METHI MUTHIYAS

Mix all the ingredients in a bowl and knead into a soft dough adding little water, if required. Divide into 25 balls and deep fry on a medium flame. Set aside on a kitchen towel. Use this as an accompaniment to the undhiyu or else serve it separately as a snack.

For the muthiyas 5-6 small bunches fresh fenugreek green, washed and chopped ½ cup whole wheat flour ½ cup Bengal gram flour (besan) ½ tsp chilli ginger paste ¼ tsp garam masala powder ½ tsp turmeric powder 2 tbsp lemon juice 1 tsp sugar A pinch of sodium bicarbonate Salt to taste Oil for frying


MUMBAI MEMORIES: USAL

Mumbai is to models what Delhi is to fashion designers. That is not to say there are not enough of each in both great cities, but like me who had to move from my

hometown to pursue modelling full time, Mumbai was the top choice. And to me, Mumbai’s matchless energy was symbolized by this one amazing yet simple street food – Usal.

INGREDIENTS

250 g bean sprouts 1 large onion, finely chopped 1 tsp ginger-garlic paste 1 large tomato, finely chopped 2 green chillies, deseeded and finely chopped 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp tamarind pulp, juice extracted 1 tsp jaggery 1 tbsp vegetable oil 2 sprigs fresh coriander, finely chopped 2-3 tbsp crisps (sev) Salt to taste

For the paste

1 onion, sliced 1 cup dry coconut, grated 1 tsp vegetable oil A pinch of salt

METHOD

Heat 1 teaspoon oil in a frying pan, add the sliced onions and sauté till slightly translucent. Add in the grated coconut and sauté till light brown. Add the salt and mix well. Cool and grind to a fine paste, adding a little water if required.

Pressure cook the sprouts with 3 cups (750 ml) of water for five whistles and set aside. Don’t throw away the stock.

In a high-sided frying pan, heat the oil, add the chilli, ginger-garlic paste, turmeric powder, chilli powder and stir well. Don’t allow it to burn. Add in the chopped onions and sauté till soft and then the tomatoes, the tamarind juice and mix well. Allow it to cook for 3-4 minutes. Add the bean sprouts along with the

stock and mix gently. Add in the ground paste and jaggery, lower the flame and cook for 3-4 minutes.

Garnish with fresh coriander and sev, serve.

WHAT’S COOKING WITH ADITI GOVITRIKAR?

This light-eyed beauty and former Mrs World 2001, who studied to be a doctor prior to modelling, is back amidst academic books as she trains to become a personal counsellor. Here she shares with us her simple life mantras.

As a single mother of two kids, working and re-training myself at something new, I need lots of energy. What I eat and drink is crucial to my life.

I am not too rigid about my workout routine but I love feeling fit. For this, I do Pilates and take long walks.

I also eat only fruit till noon and don’t tax my system with a heavy breakfast.

I like to make at least one signature dish when I invite people home even if the rest of the food is ordered from outside. It gives the evening a personal touch.

At one stage, even during my modelling days I loved eating fried foods like batata vadas and samosas. These days I am far more careful about what I eat but it still includes a lot of yummy things including the occasional glass of wine.

I ensure I get my down time doing things I enjoy, which is reading and listening to music. My favourite song ‘Kya Yahi Pyaar Hai’ (Is this love) from the film Rocky never fails to soothe me.

I used to feel guilty about not being a good enough parent but I have turned a corner upon the realization that kids are resilient and guilt is a pointless emotion

with no solution.

It perks me up to meet people from different cultures, try out different cuisines and see new things. My trip to Greece with friends Malaika (Arora) and Pressy (Nathan) was one of the most memorable.

CHAPTER 6

I have grown up eating rice and I find starches comforting and enjoyable. This isn’t a particularly bad thing because we are meant to eat what makes us happy, although I have come to appreciate the value of eating ‘slow’ carbs. This is the kind that keeps me full and content for longer.

The focus in this chapter is on starches and grains as stand-alone dishes rather than as sides. Some of these are traditionally well-known dishes such as Prawn Pulao from Nina Manuel’s kitchen (page 112) and the sumptuous Bisi Bele Bath (page 117), a dish that can be enjoyed by kids and grownups alike. Some others are seasonal like the Drumstick Pulao, easy to make when the ingredients are available. Although these recipes mention white rice, you can experiment with your favourite grain – brown rice, millet or quinoa.

As for other favourites, dosas and idlis, the batter is the first step and getting the texture right makes all the difference in ensuring that your idlis are soft and the dosas are crisp. In the following pages, there are several types of batters for you to try. You can use Kerala red rice to make a batter and then chop in vegetables, herbs and spices into the batter to create wholesome versions; for instance, see the recipe for Kanjeevaram Idli (page 105).

Whole wheat flour is getting a bad rap these days because of its gluten content, so I have also included rotis such as Amaranth and Flax Seed Roti (page 108). I still enjoy my traditional rotis. I consider them a treat rather than a staple.

There is something to be said for Asian street food. In all my travels, including trying out the popular New York city Chinese cuisine, I haven’t found a version of the fried rice to beat the one that I have included here. Delicious, spicy and downright ‘gorge-able’!

WHAT’S COOKING WITH RESHMA BOMBAYWALA LEZINSKA?

Reshma may be busy raising her two sons, but that doesn’t stop her from making healthy meals for her family and cleaning out drawers and shelves as a form of meditation. Based in Mumbai with her French–Carribbean husband Dmitri, this former model and jewellery designer with a great sense of humour most often makes European fare at home for its ease of cooking and simplicity of taste.

DO YOU COOK? Yes, when I am trying to impress! I learnt cooking rather late in life when I moved to London after marriage. No tiffinwalas would deliver my mom’s cooking there! So I learnt to make simple, tasty meals such as pastas, roasts and crepes.

ONE THING YOU CAN EAT EVERY DAY? Potatoes! They are so versatile.

BEST COOK IN YOUR FAMILY? As in most families, mum is the best. Hopefully my kids will say the same about me one day!

FAVOURITE RESTAURANT? I have a few favourites – Royal China in Mumbai. I love their crispy aromatic duck. I love the panki and fadda ni khicdi at Swati Snacks and the cream cheese bagels at Smoke House Deli.

HOW DO YOU RELAX? I got my scuba certification in 1998 and I consider it one of the best things I did for myself. To be underwater and to be enveloped in silence while watching the marine world is an absolutely soul cleansing experience. I also love organizing my house in my free time and find it therapeutic!

GREATEST LESSON FROM MODELLING? Sleeping anywhere! Under the table, behind the speakers – I learnt to catch a quick nap when I got the opportunity.

WHAT DO YOU LOVE ABOUT YOUR LIFE THE MOST? That I am exactly where I want to be.

Reshma shares three of her family classics: Mango, Avocado Salad (page 46); Fig and Honey Salad (page 52) and a delicious Sweet Potato Gratin (page 103).


CHILDHOOD RETROSPECTIVE: RESHMA’S SWEET POTATO GRATIN

Reshma Bombaywala says, ‘Sweet potatoes remind me of my childhood. This may be a different way of cooking it but the end result is always the same – a content belly!’

METHOD

Preheat oven to 200 ˚C (390 ˚F). Wash and chop the sweet potatoes in discs about 5 mm thick. In a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper. Arrange the slices of sweet potatoes in a medium-sized oven-proof dish. Stack them up tightly in parallel lines. Throw in the remaining mix of sage and garlic over the sweet potatoes.

Cover the dish with a foil and place in the oven for 5 minutes. Remove the foil and pour in the cream evenly over the sweet potato pieces. Roast uncovered for a further 25 minutes. The cream should thicken and the potatoes should be soft. Serve right away.

INGREDIENTS

6 medium sweet potatoes 5 tbsp sage, roughly chopped 6 garlic cloves, roughly chopped 2 tbsp sea salt ½ tsp freshly ground pepper

250 ml whipping cream


SUNDAY SPECIAL: URULAI ROAST

There are few things to beat a slow-cooked potato roast, Tamil Brahmin style. Served with hot rice, ghee, poppadums and a rasam, this style of potatoes is one of my favourite indulgences ever. I also love eating them with plain curd. Mmmm, delicious!

METHOD

In a high-sided frying pan season the mustard seeds and jeera with the oil. On a slow flame put in the turmeric powder and sambhar powder for about ½ a minute till the raw smell of the spices go away. Then add the potatoes, salt, asafoetida and cover with a lid while occasionally stirring. When potatoes are cooked, increase the flame to medium and stir once in a while till the potatoes are nicely roasted.

INGREDIENTS

¾ kg baby potatoes, halved or medium potatoes, cubed ¾ tsp mustard seeds ¾ tsp cumin seeds (jeera) 2 tbsp oil ¼ tsp turmeric powder 1½ to 2 tsp sambhar powder A pinch of asafoetida (hing) Salt to taste

BESPOKE BATTERS - IDLI, DOSA, APPAM, ADAI

FERMENTATION TIME 8-10 HRS | PREP TIME 30-40 MINS | SERVES 6-8

Red rice idli and dosa batter

Idlis (steamed rice dumplings) are a healthy, versatile snack. The ones made with red rice are more nutritious than the traditional fluffy white ones, and just as delectable. These are a great option for a snack on-the-go for my kids and also a good substitute for bread or wheat-based snacks. Dosas, too, come out

really well with this batter.

METHOD

Wash rice and urad dal separately and soak it for 5-6 hours. Soak the methi seeds in water as well. Don’t wash the ingredients too vigorously as this may interfere with the fermentation process later.

Use a wet grinder to grind the urad dal and fenugreek seeds to a light, foamy paste by adding a little water at a time during the grinding process. Set aside.

Clean the wet grinder with water and grind the rice adding required quantity of water to make a slightly coarse but well-mixed batter.

Now mix the ground urad dal and rice batters well, preferably by hand. Add salt and keep the batter in a large vessel with space on top as the batter will ferment as it increases in volume. Close with a lid (not an airtight one) and allow to ferment in a warm place for 6-8 hours.

For making idlis: Lightly grease the idli plates and pour a little batter in each hollow pocket. Do not fill the hollow completely as idlis will expand while cooking.

Pour about an inch of water in an idli cooker or pressure cooker and steam the idlis for 10-12 minutes. Once done, cool for 2-3 minutes and gently scoop out the idlis.

Serve with a chutney of your choice. For some chutney options turn to (page 142).

For making the dosas: Heat a flat iron or non-stick pan on a low flame. Once the pan is hot, grease the pan with a little oil or ghee. Pour a ladle full of batter and spread in concentric circles to make a large circle. Cook on a medium flame. When the bottom side is slightly brown, lift it gently from the pan using a flat spatula. Flip the dosa and put a little oil or ghee on the side. When cooked remove from pan. Serve immediately with chutney and podi.

Idlis and dosas are a staple in my home and their versatility is quite amazing. However, there are many ways to create the ‘right’ batter. The key is to appreciate the science behind the process that leads to good fermentation, cooking and so on. The type of rice, the weather, the temperature of the batter, the seasoning of the pan, each of these has a say in getting this simple food right. But once you have got your mix down to pat, it will become a cherished family secret worthy of ing down to the next generation.

3 cups red idli rice 1 cup raw rice (ponni pachhai arisi is ideal) 1 cup whole black gram (urad dal)

A little ghee/gingelly (sesame) oil Salt to taste ½ tsp fenugreek (methi) seeds Fenugreek seeds are added for flavour and work better when the batter is made only for dosas. If you are making one batter for both idlis and dosas you can avoid using fenugreek seeds. If you do not find red idli rice you can use regular red rice. However, if this is raw red rice then use 3 cups of this with 1 cup of boiled rice rather than 1 cup of raw rice as stated above.

A SPICY VARIATION: KANJEEVARAM IDLI

350 ml plain idli batter 6-8 peppercorns 1 tsp cumin seeds (jeera) 1" piece dry ginger, roughly shredded A few curry leaves

In 1 tsp ghee, sauté cumin seeds, curry leaves and pepper. Add it to the batter, add dry ginger, mix well and make idlis.

PREP TIME 30 MINS | FERMENTATION 8 HRS | MAKES 18-20

APPAM

These bowl shape rice pancakes go well with coconut-based stews or sweetened coconut milk. If you like eggs, break an egg into the batter as it is cooking for a sunny side up appam!

METHOD

Wash the rice and lentil well and soak in water for 6 hours. Grind it to a very smooth paste and add sugar, yeast (kept in warm water till it froths) salt and the grated coconut and coconut water. Mix it well, place in a large vessel, close with a lid (not an airtight one) and let it ferment for 8 hours.

Heat the appam pan and grease it with some oil.

When warm, pour a ladle of the batter (which should be of pouring consistency) and holding the handle of the pan on both side swirl it quickly around so that the batter spreads and coats the sides of the pan evenly to form a 6” round appam.

Cover the pan and cook over medium heat for about a minute till the base and edges are golden and the centre spongy. Appams are cooked only on one side.

Gently remove with a spatula and serve hot with stew or a chicken curry. Turn to page 90 for a delicious stew recipe and page 85 for some chicken curry recipes.

INGREDIENTS

2 cups rice 2 tsp sugar 1 tbsp whole black gram lentil (urad dal) 1 tsp dry yeast 2 tbsp coconut, grated 1½ glasses coconut water (optional) Salt to taste

You will need a seasoned appam cooking pan to prepare this dish. A non-stick appam cooking pan is available in the market.

What’s Cooking with ? Nethra Raghuraman?

This model is a lover of challenges. She won the TV contest Fear Factor in 2010 and went back to the ramp just months after her daughter Aria was born. She is a vegetarian and loves the food she grew up eating.

‘I love home-cooked food. I always ire homes where food takes precedence and a lot of attention is paid towards good, tasty food.’

If you had to eat the same thing every day, what would it be?

I very often state that I can eat something every day for the rest of my life, but I never last beyond a week! My personal favourites though, that I can eat for a while without complaining, would be Thai food, curd rice, pulikachal rice and rice appalam.

Red carpet countdown: what’s your routine?

It is best to eat food that doesn’t bloat you before any big appearance or show. And it feels good to have gotten some exercise into the days preceding a big appearance, so your body feels tight and your skin gets a nice glow. Obviously, how you dress and what you choose to wear plays a big role on how confident you look and feel on the red carpet. To keep the tummy firm, I eat very small portions of food during the hours preceding big shows.

Have you experimented with diets? Workouts?

I had been put on a couple of different diets interspersed with water diets (as ridiculous as it sounds, it’s a day of having only water) when I had just started modelling and had to represent the country in international contests. Once I got back to eating regular food, my body rebelled and I ended up gaining many kilos and looking quite big. It took me many months to get rid of that excess weight and take control of my body again. That was the last time I ever dieted.

What I love about my life the most is :

My experiences as a model have helped me grow into an open-minded person – I am not bound by a narrow approach to society, its people and what it has to offer. Instead, I am accepting of many different things, which I believe is good for personal development and towards becoming a more evolved human being.

PREP TIME 10 MINS | COOKING TIME 15-20 MINS | MAKES 6-8

Nethra Raghuraman’s Adai

‘This is my mother’s recipe and I find it super tasty and very nutritious. My mum tweaked the traditional adai (lentil pancake) ingredients many years ago to make it healthier (than it already was) and now I don't even the original ingredients anymore, just my version of it!’

METHOD

Soak the pulses separately for 3 hours and grind them well with very little water to make a coarse batter. Add the red chillies and ginger to the mixture as you grind it. Add salt and asafoetida to the batter.

You can add finely chopped onions to it along with curry leaves if you like the taste.

Make the adai by cooking the batter the same way as you would make a dosa. Adai takes a bit longer to cook on either side, so be patient.

Serve hot with milagai podi mixed with a bit of ghee and jaggery. You can also eat it with sambhar, chutney, butter, etc., whatever suits your taste.

You can substitute one of the pulses with black gram dal or even add black gram dal to the mixture. My mum started adding soya since it is such a good source of protein, magnesium, iron and other minerals and vitamins. At times we add corn (peeled and taken from the cob) to the mixture while we grind it. Thus, many pulses can be added or tiny amounts of each can be added to make it to your taste.

INGREDIENTS

1 cup split Bengal gram (chana dal) 1 cup mung beans full or split (moong dal) 1 cup soya beans 1" piece of ginger 1 onion, finely chopped (optional) Salt to taste Asafoetida (hing) to taste A few curry leaves (optional) Dry red chillies to taste

‘I believe in eating well. I have never managed to live my life on salads and soups. If it means that after a few days of eating what I feel like, I need to get back on the health track or workout more, I will. But I cannot deny myself food and live life.’

bespoke rotis - THEPLA, Bajra/Amaranth, MISSI

PREP TIME 30 MINS | COOKING TIME 30 MINS | MAKES 15

MISSI ROTI

I love the colour on these rotis! The carom seeds aid in digestion as things made with gram flour can be heavy on the stomach and the yogurt lends them a nice softness.

METHOD

Mix all the ingredients except ghee in a large bowl. Knead with a little water at a time to make a semi-soft dough. Let the dough rest for 15 minutes. Divide the dough into 15 portions and roll each out to a 4” diameter disc with a rolling pin. Use flour to dust the dough while rolling to avoid it sticking to the surface. Heat a flat pan and once hot, cook the dough one side at a time and remove the pan from the flame and cook the roti directly on flame, holding it with a pair of tongs till well done. Be careful not to burn it. Serve the rotis with ghee, and serve hot.

Finely chopped spinach or fenugreek leaves can be added to the dough.

INGREDIENTS

2 ½ cups / 300 g whole wheat flour (atta) 2 ½ cups / 300 gram flour (besan) ½ cup yogurt (dahi), hung in muslin for a minimum of 30 minutes 1 tsp carom seeds (ajwain) 1 tsp red chilli powder 2 tbsp ghee Salt to taste

PREP TIME 20 MINS | COOKING TIME 20 MINS | MAKES 6-8 ROTIS

Gluten Free Rotis

Gluten for various reasons is increasingly being eliminated from diets around the world even if one is not allergic to it. The rotis below are packed with the goodness of flax seeds and are a great way to continue eating rotis while avoiding gluten.

METHOD

Sift the flour along with the salt with a sieve into a bowl. Soak the flax seeds in a little water. Blend them in a mixer with this water for a few seconds to make a gelatinous paste. Add this paste to the flour. Gradually add warm water, as required. Grease your palms with a little oil and knead the dough till it becomes semi-soft but tight dough.

Divide the dough equally into 6 to 8 portions. Flatten each dough ball and roll it to a 5-6" diameter circle. This has to be done carefully so that the edges do not break. If it breaks, use your palm to tap and flatten the dough into the desired circular shape and avoid the rolling pin. The flax seed paste will help in binding the dough as you roll or tap it into shape.

Heat a flat pan, cook each circle one side at a time, then put it directly on the flame with a pair of tongs and cook both sides. Be careful not to burn them. This technique requires practice, so be easy on yourself!

Serve hot with ghee or fresh butter.

INGREDIENTS

5 cups (600 g) millet flour (bajre ka atta) or amaranth flour 1 tbsp flax seeds Salt to taste Warm water


Thepla

Theplas remind me of train journeys, of days when it took forty-eight hours to reach New Delhi from Chennai. I have often seen engers carrying theplas by the dozens in tiffin carriers and they were always happy to them around. These delicious, paper-thin rotis eaten as is or with a spoonful of sweet mango pickle still take me back to those carefree days.

METHOD

Mix all the ingredients together and knead into a soft dough by adding a little water, if required. Cover and keep aside the dough for 30 minutes. Knead well again and divide the dough into 12-14 portions. Roll out each ball into thin 5-6"

discs with a rolling pin.

On a hot, flat pan cook each disc on both sides, applying a little oil until brown spots appear on the surface.

Serve with raita, pickle, aloo sabji or sweet mango pickle or pack it for a picnic.

Theplas can be made with many variations. Here are a few: >>> Add ½ cup of finely chopped fenugreek / coriander / mint leaves to the dough and proceed as per the above recipe. >>> Add 1 cup grated white pumpkin to the dough. >>> Add leftover rice to the dough.

In the above variations, adjust the seasoning to taste and water to knead the dough.

INGREDIENTS

220 g whole wheat flour ½ tsp turmeric powder

1 tsp coriander-cumin powder ½ tsp chilli powder ½ tsp green chilli-ginger paste 1 tsp sesame seeds 1 tbsp oil 170 g curd Salt to taste

Bespoke Rotis


Street Style Fried Rice

One of the greatest joys of modelling is the opportunity to travel when you are young enough to be enamoured by small things and yet old enough to travel unchaperoned. I loved walking around new places and watching street vendors tos hot rice and other delicacies with speed and devotion during my trips to South East Asia. They made street cooking look so easy and enticing. This dish is a dedication to these talented cooks and is a great way to give leftover rice a makeover.

METHOD

Take a bowl, break the eggs, add a pinch of freshly-ground pepper and salt and beat them well.

Heat a large pan, or a high-sided wok if you have one. Add the oil and ginger

and garlic and sauté a few moments. Add the green chillies and then make a well in the centre. Add the sesame oil and the beaten egg mix and let it cook for one minute and then mix well. Add the diced and sliced vegetables and toss or stir well into the egg and garlic mix. Add the rice next and mix everything until all the vegetables are distributed into the rice. Sprinkle over the soy sauce and if you like it spicy, add some red chilli sauce and toss well. Add ½ cup of vegetable stock if you would like a slightly wetter rice mix, toss a couple of times and simmer for 2 minutes, check the seasoning and serve. Sprinkle with chopped green onions and chilli flakes if desired.

INGREDIENTS

3 tbsp vegetable or peanut oil 2½ cups leftover cooked rice 2 tsp soya sauce 1 tsp green chillies, chopped ½" ginger, smashed 1 large garlic clove, chopped ½ tsp crushed black pepper 1 tsp sesame oil 3 eggs (optional) Pinch of freshly ground pepper ¹⁄³ cup green peas, blanched

¼ cup baby corn, diced and blanched ¹⁄³ cup carrots, sliced ¼ cup red and green capsicum, sliced ¼ cup green beans, sliced ½ cup spring onions, chopped Salt to taste


NINA’S FAVOURITE PRAWN PULAO

Nina Manuel says her mom is one of the best cooks she knows. Here she shares her mom’s recipe for prawn pulao.

METHOD

In a heavy-bottomed frying pan, heat 2 to 3 tablespoons of oil. Once the oil is hot, add the bay leaves, cloves, cinnamon and black pepper. Lower the flame to medium and add in the chopped onions and sauté till half golden brown in colour. Add in the ginger-garlic paste, coriander leaves, turmeric powder and garam masala and continue to sauté. Then add in the tomatoes and sauté a bit

more.

Don't cook too much. Now add in the rice and prawns. Fry for a few seconds to coat. Now add the water and close the pan with a lid. Cook for about 15 minutes or until rice is well cooked.

INGREDIENTS

3 onions, sliced vertically 2 bowls of prawn, cleaned and washed ½ cup fresh coriander leaves ½ tsp garam masala 2 tomatoes, sliced vertically 1½ cup rice washed ½ tsp turmeric powder ½ tbsp ginger-garlic paste 3 tbsp oil 2 bay leaves 3 cloves 1 stick cinnamon

A few whole black peppercorns Salt to taste 3 cups of water

PREP TIME 20-25 MINS | COOKING TIME 40-45 MINS | SERVES 4-6

aromatic Drumstick Pulao

The moringa tree whose pods are called drumsticks is also called the Miracle Tree as it is said to cure over 300 ailments. The below recipe is one of many ways to use this delicious plant.

METHOD

Wash, chop and boil the drumsticks. Drain the water into another bowl. Once cooled, scoop out the pulp from the steamed drumstick pieces and set aside. Cook rice in the drained drumstick water to add flavour. Each grain should be separate. Once cooked, keep aside.

In a broad wok heat the oil and add cumin seeds, cinnamon, cloves and the bay leaves. Add green chillies, ginger and onions. Stir fry till onions are translucent.

Add chopped green tomatoes and moringa leaves. Cook till done.

Add the pulp of the drumsticks and add turmeric powder, cumin-coriander powder and stir fry for 2-3 minutes. Now add the rice and gently stir for 2-3 minutes. Add the lime juice and mix well. Garnish with fresh coriander.

INGREDIENTS

1½ cups rice 4-5 drumsticks 1 onion, finely chopped ½ cup moringa leaves, finely chopped (optional) 2-3 chillies, finely chopped or made into a paste 1 green tomato,finely chopped 1 tsp ginger paste 2 small sticks cinnamon 1 tsp cumin-coriander powder 2-3 pieces cloves ½ tsp turmeric powder 2 tsp cumin seeds

1 tbsp lemon juice ½ cup fresh coriander, finely chopped 2-3 bay leaves 2 tbsp oil Salt to taste

Drumstick Pulao


UTTERLY SATIATING 7 Gem KHIChDO

This amalgam of seven grains and lentils along with spices, seeds and nuts cooked together with fragrant ghee is a nutritious wonder and well worth the time it takes to make it.

METHOD

Soak wheat and sorghum in water overnight separately. In the morning, drain and pound the grains in a mortar or blend coarsely in a blender and pressure cook each separately for about 4 whistles. Make sure it is well cooked.

Pressure cook the split Bengal gram and split pigeon peas separately and set aside. I use a two tier container that fits into the pressure cooker with a hole on its side to let the pressure out.

Boil 5 cups of water in a large heavy-bottomed cooking pot. Add the rice, split mung beans, black eyed peas, add salt, turmeric powder and cook.

When cooked, add in the cooked split Bengal gram and split pigeon peas and the cooked whole wheat and sorghum. Mix well and let it cook together on a low flame for about 20-30 minutes till it reaches a creamy well-cooked texture.

In a separate pan, heat ghee, add mustard seeds, cloves, cinnamon, asafoetida powder, sesame seeds, cashew nuts, almonds, poppy seeds, roasted peanuts and the chilli-ginger paste and sauté for 2-3 minutes. Add this to the grains in the cooking pot and mix well. Also add in the pepper powder, dry ginger powder and mix well. Lower the flame to a simmer and cook for another 5-10 minutes. If extra water is required, add warm water and cook to a very creamy and smooth consistency.

INGREDIENTS

1 cup sorghum millet (jowar) ¼ cup whole wheat 1 cup rice ¼ cup split green gram (moong dal) ¼ cup black eyed peas

¼ cup split Bengal gram(chana dal) ¼ cup split pigeon peas (toor dal) 1 cup fresh green peas, shelled 2 tsp turmeric powder 1 tbsp dry ginger powder 1 tbsp pepper powder 1 tbsp green chilli-ginger paste 1 tbsp sesame seeds 1 tbsp poppy seeds ½ cup roasted peanuts, coarsely ground 1 cup fresh coriander leaves, finely chopped 8 -10 almonds, soaked and peeled 8 -10 cashew nuts 4 -5 cloves 2 -3, 1" long cinnamon sticks 1 tbsp mustard seeds 1 tsp asafoetida (hing) 4 tbsp ghee

‘Good exercise, better food and the best wine. Throw

in enough sleep and water and you will be healthy and happy forever.’ –Shamita Singha

What’s cooking with shamita singha?

Model, VJ and animal rights activist, Shamita is a traveller at heart and a sommelier in training. She tells us how she fell in love with wine and makes a convincing case for all things vegetarian.

ON MY PLATE BREAKFAST: Egg whites with spinach and mushrooms or poha with veggies. LUNCH: Brown rice with any style of veggies cooked in minimum oil (olive oil or coconut oil). I vary the cuisine between Indian, Chinese and Thai, but it is always brown rice and veggies in different styles. DINNER: Soup/ salad and grilled veggies with couscous or quinoa. I completely avoid wheat. SNACK: Handful of mixed nuts or idlis or puffed rice. DRINK: My favourite drink is a glass of Barolo wine.

FOOD MEMORY My mum would make us a hot milk drink with chickpea flour, sugar and mixed nuts in it. We had this drink before bed and especially when we had a cold or a fever. Another thing my mum gave us was chopped bananas in cream and sugar which I loved.

SUCCESS MANTRA If you are happy, you are successful.

FAVOURITE INDULGENCE Anything and everything made with chocolate, I will eat!

HIGHER STUDIES I love vineyards and the romance behind opening a bottle of wine. I absolutely adore the magic, sweat and hardwork that goes into making this beautiful beverage – the best accompaniment to any meal. I am studying to achieve a Master of Wine, which will make me a certified sommelier and I hope to someday open my own wine bar.

A CAUSE TO LIVE FOR I wish the world would be kinder to animals and not slaughter them merci lessly for food. There is so much nutrition in vegetables, grains and fruits. Human bodies do not really need meat or animal products to survive or stay healthy. This is why I am a vegetarian.

Whats cooking with Sampada Inamdar stewart?

Former model Sampada Inamdar talks to us about the joys of motherhood and how she trained her child to choose broccoli over biscuits.

Your four-year-old son Satya opens the fridge and reaches out for a snack of sliced tomatoes. Is that for real?

Absolutely! I have given him foods in their basic form (raw tomatoes, steamed carrots, broccoli) ever since I started weaning him as a baby. He therefore appreciates the actual taste of vegetables. My husband Jamie loves salads, and the rest of the food we eat is healthy, too. When Satya has his lunch or dinner, I eat with him and often we eat the same thing, so he cultivated a taste for real food from an early age.

What about fruit and milk?

I did not give Satya any fruit or fruit-based foods till he was two-and-a-half years old as they are sweet foods, and I knew he would anyway pick up a taste for them later. I focused on getting him to appreciate vegetables first. I don’t give him any milk but I give him other forms of high calcium foods instead, like spinach and broccoli.

Some people may say you are denying him a fun childhood by being so strict about his food habits!

I make lots of fun stuff for him at home including ice cream and peanut butter, tastier than what you get outside. But it is hard to make others understand – the teachers at his playschool would be shocked that I sent him snacks like sliced cucumber with the skin on or olives and tomatoes while other kids had biscuits and chips in their snack boxes. My son enjoys pizzas, pasta and cakes at birthday parties and play-dates but

he himself realizes the difference and takes them as treats.

Hands-on parenting sounds like hard work. Don’t you miss your flighty modelling days?

I loved the time when I was a model. It opened up my world and gave me the confidence to talk to anyone from any part of the world. But what I truly love about my life now is being a mother. Both my parents worked when I was a kid. I missed having them around, so I have decided to be completely hands-on with my own child!


The essential bisi bele bath

Model Nayanika Chatterjee loves bisi bele bath and never misses the opportunity to have some when in South India. Almost every version of this deeply fulfilling dish from Karnataka is delicious and you can easily make it at home. The version below is kid-friendly and loaded with the goodness of vegetables. I call it the essential BBB! Serve it up with some paapad and plain curds for an awesome family meal.

METHOD

Boil the split pigeon peas, rice and vegetables (except onions and tomatoes) separately in a pressure cooker.

To prepare bisi bele bath powder, dry roast all the ingredients (except asafoetida and coconut) separately one by one. Then powder finely in a blender along with asafoetida. Empty the powder in a container. Grind the fresh coconut along with 4 tablespoon of bisi bele bath powder along with a little bit of water to make a thick smooth paste.

Heat 1 tablespoon oil in a large cooking pot and sauté the onions. Once softened, add in the tomatoes and sauté till cooked. Mix in cooked split pigeon peas, cooked vegetables and cooked rice and lower the flame to medium. Add in the ground masala paste, tamarind pulp, salt and sugar and boil thoroughly while stirring often.

Heat 1 tablespoon oil in a tempering ladle or your smallest pan. Once the oil is hot, add the mustard seeds. As they begin to pop, add a few pieces of red chillies, the cumin and curry leaves. Add the hot tempering to the cooking pot before serving.

Store the unused bisi bele bath powder in an airtight container for up to 3 months. If you don’t find byadagi red chillies, use another dry red chilli type which is not very fiery.

INGREDIENTS

150 g (¾ th cup) split pigeon peas (toor dal) 75 g (¹⁄³ cup) raw rice 4 tbsp bisi bele bath powder 2-3 tbsp of thick tamarind pulp, after extracting ½ cup each of beans, carrots, onions, green peas, tomatoes, potatoes, chopped

1 tsp sugar Salt to taste

For the tempering

1 tbsp oil 1 tsp mustard seeds ¼ tsp cumin seeds A few pieces of dry red chillies A few curry leaves

For bisi bele bath powder

2 tsp coriander seeds 7-8 dry red chillies (byadagi) 2 tbsp split Bengal gram(chana dal) 1 tbsp whole black gram (urad dal) ½ tsp fenugreek seeds (methi ) 1 tsp cumin seeds

2" sized cinnamon sticks ¼ tsp nutmeg powder 1 cup coconut, scraped A few curry leaves A pinch of asafoetida


Insanely Good: Buckwheat Noodles with Prawns

This Japanese inspired dish made from soba noodles is flavourful in every bite.

METHOD

Season the prawns with salt and pepper and keep aside. Blanch the soba noodles in boiling water for about 1-2 minutes or cook according to the package instructions. Drain and rinse under cold water and keep to one side.

Heat the vegetable oil in a frying pan or wok on medium heat and cook the

prawns on one side until they turn pink. Turn them over and cook until fully cooked, about a minute or two per side. Keep aside.

In the same pan add the garlic and ginger and cook until fragrant, adding more oil if needed. Toss in the broccoli and peas, and cook for about a minute. Then add in baby corn, carrots and capsicum and stir fry for another minute. Add in the chicken stock and cook quickly to ensure the vegetables keep their fresh colour and are tender crisp.

Mix in the soba noodles and the sauce ingredients. Toss briefly to combine and then add in the cooked shrimp. Turn up the heat and toss the mixture quickly until everything is well mixed. Season with salt as needed and sprinkle in some red chilli flakes, if desired. Add bean sprouts and spring onions and serve immediately.

INGREDIENTS

500 g soba noodles (buckwheat) 3 garlic cloves, chopped 3 tbsp vegetable oil 300 g prawns, cleaned and washed 90 g young peas/sugar snap peas 2 small carrots, julienned

4 baby corn, blanched and sliced 1 small red capsicum, julienned 1 cup (250 ml) chicken stock 1 tbsp roasted chilli paste 1 tbsp light soy sauce 1 tsp oyster sauce ½ tsp salt 150 g bean sprouts, trimmed 2 tbsp spring onions, sliced White pepper powder to taste

CHAPTER 7

You’ve finished lunch, dinner seems far away and, as it often does, hunger strikes. Since it may have caught you unawares, you tend to reach out for chips or biscuits or bhujia. This chapter focuses on all things ‘snacky’, both the wholesome and indulgent kind.

One such is Fleur Xavier’s Fish Cutlets (page 131). Every model who has tasted it swears they are the best they have had! Another much loved snack is the world famous Pani Puri (page 126) which I have included here in a far healthier version than anything you would get in the street. This version is a testament to why better ingredients translate to better taste. And if like former model Simar Dugal you cannot resist pani puris, then you are better off having the home-made version.

Another delectable snack that makes for a decorative party starter is the Mixed Berry Syrup on Baked Brie (page 123).

One of my favourite nibbles of all time is the delicious and versatile sundal. Power-packed with protein, sundals can be made with chickpeas, red kidney beans, mung beans and other legumes. I make some version of sundal nearly everyday and often have it as a post-workout snack.

So, true to the chapter name, I have nibbled for ideas from around the world to create a short but interesting, and an easy-to-make list of snacky things!


Luscious Mixed Berry Syrup on Baked Brie

This wonderfully easy snack makes for a great party starter. Who said you can’t have friends over last minute and serve them something stylish?

METHOD

Preheat the oven to 180 °C (350 °F). Place the brie on a small non-stick baking pan. Bake for 5 to 7 minutes, or until the cheese starts to ooze from underneath but does not melt or burn. Take it out with a flat ladle and place on the serving platter. Top with slivered almonds.

For the syrup

In a heavy-bottomed saucepan, combine the berries, sugar, lemon juice and water. Bring to a boil over medium-high heat, stirring occasionally. Allow to cool. Spoon some over the brie and store the rest in a sealed container in the refrigerator for up to a week.

INGREDIENTS

1 box brie 25 g slivered almonds (optional)

For the syrup

225 g (1 cup) frozen mixed berries 112 g (½ cup) sugar 1 tbsp lemon juice

PREP TIME 10 MINS | COOKING TIME 15-20 MINS | MAKES 6-8

GLAM SLAM: PRAWN COCKTAIL

This is a wonderful party nibble. You can portion out single servings in martini glasses for your guests – très chic!

METHOD

Take a large cooking pot and fill three-fourths of the way with some poaching liquid, 1 litre of water or fish stock if you have and the white wine (if using). Add in some sea salt, the white peppercorns, fennel bulb, half the parsley stalks, basil stalks and lemon for added flavour. The liquid influences the flavour of the prawns nicely.

Bring to boil over medium-high heat, then reduce the heat and simmer for 5 minutes. Add in the prawns making sure they have plenty of space in the water. Simmer uncovered for a further 5 minutes or until the prawns are bright pink and the tails curl. Remove the prawns from the poaching liquid, cool slightly and refrigerate before you peel. Remove the back vein with a small sharp knife. To make the prawn cocktail, place whole lettuce leaves into martini glasses or a medium-sized decorative bowl. Chop half the prawns into 4 pieces and add in along with the shredded lettuce leaves. Top this with cocktail sauce and use the remaining whole prawns as garnishing. Sprinkle with paprika powder, a lemon wedge and add a little chopped parsley.

INGREDIENTS

24 large prawns, heads removed and washed with tails on 1ltr fish stock

½ cup white wine (optional) ½ fennel bulb 2 small limes (or ½ large English lemon) A couple of parsley and basil stalks A few white peppercorns Sea salt to taste Lettuce leaves, some shredded, some whole A pinch of paprika powder Cocktail sauce* Lemon wedges Chopped parsley

*Cocktail sauce

180 ml mayonnaise (page 131) 4 tbsp tomato ketchup 1 tsp Worcestershire sauce ½ tsp horseradish sauce 1 tsp brandy

4 tsp double cream A dash of tabasco

Mix all the ingredients together, adding more Tabasco if you like a stronger, spicier taste.

What’s Cooking with Gayatri Oberoi?

If you want to learn about switching lanes while at the very top, Gayatri can teach you. She starred opposite Shah Rukh Khan in Swades and soon after chose to build a family with real estate mogul Vikas Oberoi.

Photo courtesy: Vogue India/R.Burman

FOOD DIARY : On my plate every day...

• Wake up: Herbal tea or green juice made of celery, mint, parsley and pears. Great for your skin and hair! • Breakfast: Oats with almonds, milk and honey or egg burji with bajra roti. I eat lighter if I have had a blow out dinner the previous night. • Mid Morning: Buttermilk • Lunch: Rice with rajma or channa, a vegetable and some chicken or fish. • Snack: Fruits or some makhana (lotus seed) tossed with Indian spices, or a toast with avocado spread or olive tapenade. • Dinner: Similar to lunch but lighter. If I am going out I enjoy desserts and if at home I like to make desserts which are naturally sweetened like chia seeds and fresh mango.

How do you look ramp ready being a hands-on mom of two?

I help out my husband with the interior deg for some real estate projects

and I like to be home when my sons are back from school. I also carve out time for exercise on most days. I like hitting the gym or doing yoga. I don’t go overboard but I am regular with it. As a family we are into staying fit, so it is easy. Plus I am a big critique of myself and that’s the best motivation to look and feel my best!

In a sense, you have it all – wealth, fame, power, good looks. That could get to anyone’s head and yet you are still in many ways the girl of your modelling days, radiant and easygoing. How do you manage this?

You can have everything in the world and not be aligned with the universe. Perhaps, it is because I was raised simply that I know that happiness is within you. I was happy eating khichdi and bananas with milk and sugar for dessert as a child and I find joy in the simple things today, too. I have enough challenges and responsibilities at hand to give my life meaning and I am grateful for what I have. What more can one ask for?

What does being Gorgeous mean to you?

To me, being Gorgeous is being in balance with your life. My mother is an inspiration to me in this. She remains content no matter what situation life has thrown her way. And I don’t mean stagnate in order to be content – be creative, excel in what you take up, challenge yourself, but also be in equilibrium. This to me is being Gorgeous.

‘I have an unappeasable sweet tooth that calls for great mind control!’

INGREDIENTS

For a quick Date-Tamarind (kajur–imli) chutney

2 cups of seedless dates ¼ cup tamarind, deseeded 1 cup grated or powdered jaggery 1½ tsp chilli powder 1½ tsp coriander-cumin powder ¼ tsp turmeric powder A pinch of asafoetida (hing) Salt to taste

METHOD

Wash the dates and tamarind. Place them in a medium-sized pan on medium flame, add in the jaggery, chillies, all the spices and salt. Add 4 cups of water and stir occasionally for 15-20 minutes. Once cooled, blend and strain the mixture with a medium-holed strainer. Use as required and you can store the rest

in the fridge for one week.

If you have time, you can soak the dates overnight for a creamier version of the chutney. If you want the chutney to be less sweet, avoid jaggery as the dates are sweet, too.


THE UNSTOPPABLE PANI PURI

Pani puris have got to be the most loved Indian snack dish. I am yet to find someone who says they can stop with just one of these delectable pop-in-yourmouth wonders. Former model and fashion designer Simar Dugal declares that not a week goes by when she doesn’t have pani puris, also known as puchkas or gol gappas.

True to the Gorgeous way of eating, this is a recipe for a healthier but equally delicious version of this super snack.

METHOD

For the puris

Mix the semolina, salt and water and make a semistiff dough by kneading well. Cover with a damp cloth and let it rest for an hour.

Knead the dough again and divide it into 35-40 small equal-sized balls. Roll each into a 1½" circle and deep fry in hot oil, on a medium flame in small batches, till they are golden brown. They should puff up nicely. Place them in an airtight container.

Remove them and place them on a kitchen roll to remove the excess oil.

For the pani

Now combine all the ingredients for the pani, except the black salt, in a blender and grind it to a fine paste using a little water. Mix the paste in 1½ litres of drinking water, add in the black salt and the white salt to taste. Chill in the fridge for 2-3 hours for the flavours to blend in properly.

When ready to serve, place the puris on a large platter, the pani in a deep bowl and the chutney, boiled sprouts, potatoes and Bengal gram in separate bowls. Also place extra cups and plates. Now, in your cup mix the chutney and pani to your taste. Crack the puri on top to create a small hole, fill it up with the fillings of your choice, dunk it in the pani and pop it into your mouth. Fill. Eat. Repeat!

INGREDIENTS

For the Puris

½ cup semolina (suji/rava) Salt to taste Vegetable oil for deep frying

You can also buy puris in your local supermarket.

For the Pani

2 cups chopped mint leaves

½ cup chopped fresh coriander ½ cup tamarind juice or lime juice 1 to 1½" fresh ginger piece 3-4 green chillies 1 tsp roasted cumin (jeera) seeds powder 5 -10 peppercorns 1½ tsp black salt 1½ cup steamed bean sprouts (green moong or mixed sprouts) 1½ cup boiled whole Bengal gram (brown chana) 1½ cup boiled and mashed potatoes Salt to taste Date-Tamarind chutney (see opposite page)

PREP TIME 20-25 MINS | COOKING TIME 40 MINS | SERVES 4-6

NETHRA’S POTATO AND RED KIDNEY BEAN TIKKI

‘As a vegetarian, I am constantly looking out for good sources of iron. I read about red kidney beans being a good source during my pregnancy and also a recipe on making tikkis from it. I tweaked it to add potatoes (the only way I could

get my husband to partake in the meal), and a couple more ingredients to make it suit my taste.’

METHOD

Soak the kidney beans overnight. Boil the potatoes either in a pressure cooker or any other way that’s comfortable to you. Peel them and mash them well. Wash well and pressure cook them till they are soft and can be mashed easily. Mash well and set aside.

In a large bowl, mix the mashed potatoes, kidney beans, onions, apricots, raisins, spice powders, salt and fresh coriander together to make a mixture. If you like it a bit tangy, add the fresh lemon juice to it .

Make small round balls with the mixture and flatten them with your hand.

You can make the batch and keep it ready to cook by laying out all the uncooked tikkis on a sheet of butter paper or a plate. Grease a pan lightly with oil of your choice, put a few tikkis at a time and cook until they are golden on either side. You can add a little bit more oil to make them crispier.

Serve the tikkis hot with green chutney or sweet date chutney. You can also use this as burger patties or as sandwich fillings.

These tikkis are healthy since they have kidney beans, apricots and raisins. You can experiment to increase the amount of kidney beans and lessen the potatoes in the mixture.

INGREDIENTS

4-5 big potatoes A fistful of red kidney beans (soaked overnight and pressure cooked) 2 medium onions, finely chopped 10 -12 apricots, diced 15-20 raisins, halved 1 tsp turmeric powder 1 tsp chilli powder 1 small tsp coriander powder 1 small tsp cumin powder 1 tbsp lemon juice (optional) A pinch of garam masala powder Salt to taste Fresh coriander, finely chopped

Oil for shallow frying

PREP TIME 15-20 MINS | COOKING TIME 15-20 MINS | SERVES 2-4

STYLISH SEPERATES with non veg options

SLICED BAGUETTE WITH TOPPINGS

Two toppings for twice the fun! The chicken in hoisin sauce is beautifully complemented by the coolness of the cucumber and the vegetarian option is a colourful and tasty medley of some of my favourite veggies.

METHOD

Baked hoisin chicken baguette

Place the capsicum in a bowl and drizzle with a little olive oil, freshly ground pepper and salt. Toss to coat. Heat the oven to 220 °C (430 °F). Place the capsicum on the grill rack and grill for 4 -5 minutes until the peppers start to look charred. Place in a bowl and cover with plastic wrap till it cools. Once cooled, peel the skin and slice into strips.

Season the chicken breasts with olive oil, salt and pepper and half the hoisin sauce and set aside for 30 minutes. Place a heavy-bottomed pan on high heat and once hot, place the chicken breasts on the pan. Once browned a little on each side, add 2 tablespoons of hoisin sauce and a little water to moisten and continue cooking, turning frequently to coat the chicken, until the breast is cooked, for about 8 to 10 minutes. Remove and keep aside to cool. Once cool, slice the chicken breast into long strips. Meanwhile, cut the baguette into thirds or halves, depending how long it is and then slit it down the middle to open it out.

Spread over the remaining olive oil on each of the baguette slices and grill it in the oven to toast the bread quickly. Arrange the chicken slices, sliced cucumbers, roasted, sliced red capsicum and mozzarella cheese on top of the toasted bread. Place in a warm oven for a few minutes until the cheese is melted and slightly browned. Finish with chopped coriander leaves and serve hot.

A veg topping

Follow the same process as for previous recipe replacing the hoisin sauce with the pasta sauce. You can assemble this raw except for the onions, which can be sautéed with paprika powder and salt and the capsicums, which can be roasted using the same method as in the previous recipe.

INGREDIENTS

1 loaf French bread or baguette 4 tbsp hoisin sauce 1 cup (120 g) mozzarella cheese, thinly sliced 2 boneless chicken breasts 1 tbsp olive oil 30 g (2 tbsp) cucumber, peeled, deseeded and sliced 1 small red capsicum, deseeded, cut into quarters 15 g (1 tbsp) spring onion, finely chopped 10 g (2 tsp) coriander leaves, finely chopped Sea salt to taste Crushed black pepper to taste

For the vegetarian option 1 baguette 1 peeled onion, thickly sliced and sautéed slightly 3 tomatoes, thickly sliced 1 red capsicum, roasted 1 yellow capsicum, roasted

12 green olives in half 12 black olives in half 1 cup (120 g) mozzarella cheese, grated 1 tsp paprika powder 1 spring onion, chopped 2 tbsp tomato-based pasta sauce Sea salt to taste Crushed black pepper to taste

What’s Cooking with fleur xavier?

Fleur Xavier, the queen of the ramp, has embraced the challenges and joys of early motherhood. This hands-on mother gives us a glimpse into her food and fitness file, which reflects that you could eat well and look your best with ease.

Your food philosophy Eat to live … not live to eat. Having said that, I am a three meals a day person – I have a breakfast of eggs and toast or oats. Lunch is protein, two vegetables and some carbs, and so is dinner. I often snack on biscuits, dhoklas or a slice of cake in the evenings with my tea. When I have an unusually heavy lunch, I have soup or a vegetable bake for dinner to make up for it.

Photo courtesy: Rafique Sayeed

What do you eat most often as a family? We eat a lot of Goan food, mostly fish and meat-based… to be honest, veggies feature very little on my plate.

Who cooks the best in your family? My mother.

If you had to eat the same thing every day, what would it be? Prawn curry and rice with crumb fried mussels.

The most expensive thing I bought for my kitchen is: My kitchen.

Have you experimented with diets? Workouts? Tell us about it Yes … I did try a variety of ways to lose weight through diets and light exercise. My conclusion is that a healthy lifestyle combined with a hard workout is the only thing that will get you results. I like Pilates and running up stairs and often I do a strenuous twenty minute home workout which is very effective.

Of all the things you have read what has had the most

impact on you? A single baby can produce up to 1 ton of landfill courtesy diapers!

What one song would you always have on your I-pod? Imagine by John Lennon.

Life’s philosophy It’s from the Bible: ‘Why do you look at the speck in your brother’s eye, but do not notice the log that is in your own?’

PREP TIME 15 MINS | COOKING TIME 30 MINS | MAKES 20 (small)

FLEUR’S FAVOURITE FISH CUTLETS

Whenever Fleur Xavier’s mother visits her daughter in New Delhi, she definitely makes these deliciously easy cutlets for Fleur, her husband and their friends. Everyone who has tasted these raves about them.

METHOD

Mash the tinned tuna with your hands and set aside in a bowl. Add in the

chopped tomatoes, onions, chillies and the coriander leaves. Break an egg into this mix, add 1-2 teaspoons of tomato ketchup if you like the cutlets tangy and add salt to taste.

Grind the bread slices in a blender and add to the mix. Make into small balls. Spread the semolina in a small plate. Roll each ball in the semolina, flatten and set aside.

Pour in a little oil in a shallow-sided frying pan. Once the oil is hot, shallow fry the cutlets till golden brown on both sides. Place the fried cutlets on an absorbent paper towel to remove the excess oil. Serve hot with a dip of your choice.

INGREDIENTS

1 small tin tuna (about 180 g) 2 medium onions, very finely chopped 2 medium tomatoes, very finely chopped 1 to 2 green chillies, finely chopped 2 slices of fresh bread 2 tbsp coriander leaves, finely chopped 1 small egg 1 to 2 tsp tomato ketchup (if desired)

4 tbsp semolina Salt to taste Canola oil for frying

PREP TIME 5 MINS | COOKING TIME 25 MINS | MAKES 200 ML

the ‘you can’t go wrong’ mayonnaise

METHOD

Combine egg yolk, lemon juice, vinegar, mustard and salt in a medium-sized bowl. Whisk until blended and bright yellow, about 30 seconds. Slowly pour in vegetable oil to the yolk mixture, a few drops at a time until well-blended and the oil is used up. The mayonnaise should be thick and quite creamy in texture.

Keep chilled. It will keep for about 3-5 days in an airtight container in the fridge.

Making mayonnaise at home is not tricky. As long as you pour the oil in slowly, it will come together. If it separates, add a small dash of cold water and blend again.

INGREDIENTS

1 egg yolk 1 lime juice 1 tsp white wine vinegar ½ tsp Dijon mustard 180 ml olive oil Salt to taste

What’s Cooking with UJJWALA RAUT?

Simply put, Ujjwala Raut is one of India’s few supermodels. She rose from a humble suburban upbringing to conquer the cut-throat global fashion scene and has worked for major fashion houses such as Gucci, Yves Saint-Laurent, Pucci and Ungaro and continues to work with the best today.

WINNING THE FASHION RACE

I got my first big break in Paris with Ungaro and Tom Ford. I went with that wave and where it took me. I moved to New York City where I stuck on despite the loneliness and the cold because I was inspired by what was possible there. America is all about business and there was no book on ‘how to make it as a model’, so I had to learn fast to survive. Making decisions quickly, identifying the right agent who believed in me and working hard were essential to my success. Sometimes I had to attend scores of castings without getting selected, but if you got a chance to get into the system there is no turning back.

FOOD AND FITNESS ROUTINE

I surprise myself by how much Ican eat! I love my breakfast and often times have a buttery omelette. I make a tangy fish curry with Pomfret that I absolutely love. I make this for my friends in NYC and Mumbai, and they all love it too. It is my signature dish.

Nowadays I am a vegetarian on most days, so lunch and dinner is dal made with moong or a mixed dal and one or two vegetables such as bhindi, baingan or palak. I mostly source organic food and avoid processed foods completely.

As for exercise, I love doing yoga and with consistent practice have become quite good at it. After my delivery, I developed lower back pain and yoga and acupressure helped me a lot. I run or bike in the gym for a good cardio workout three to four times a week. While in NYC, I just walk everywhere and take public transport. That in itself is a great workout.

CHILDHOOD MEMORIES

Having been raised in a simple family, we did not have much growing up but we had each other. My four sisters and I did all the household chores along with my mother, including helping her with the cooking. I thank her for instilling in me a tremendous sense of independence and hardwork and I am paying it forward by teaching my daughter cooking from a young age. It irks me when I hear girls say they cannot evenmake a cup of tea.How can you not know how to nourish

yourself? My daughter and I often cook together and pretend that we are on a TV cookery

My father was the only policeman in a family of farmers. Holidays were spent in a village near Solapur, playing amidst peru (guava) and jamun (java plum) trees. We cooked together and ate together. I come from a lineage of superb cooks and I try to live up to the reputation.

A SINGLE WORKING PARENT

I have integrated my life in a way that I am more efficient and can thus take on more work.

I recall when Ksha, my daughter, was only five months old, I got selected for a Revlon commercial in Los Angeles. I was still breastfeeding her, so I took her from NYC to the shoot and fed her between the shots. I want to be as hands-on a parent as I can be. Abroad, people realize that you have to balance life, work and family, and they respect you for that. My former colleagues, supermodels themselves, Natalia Vodionova and Stella Tenant have five and four kids respectively. They continue to work and manage it all without complaining. With such inspirational people around, it was easier for me. I had role models here too – my mother raised five daughters with basic resources and many women in India balance a lot with very little means.

You need to ask yourself constantly: Can you do more? Can you be better than you are today?

Ujjwala loves fish curry and rice. Check out page 66 and page 79 for two delicious fish recipes.


SUNDALS: Offerings to the Divine

One of the highlights of visiting a temple for me was to receive prasad or the divine offering later shared with devotees. Very often, temples would serve a hot sundal in a cup made of dried lotus leaf. Sundals are brimming with protein and are absolutely delicious – a tangible approximation to what satiety should feel like.

METHOD

Soak the Bengal gram overnight. Drain and pressure cook with 5 cups of water for 4-5 whistles. Once cooked well, drain and set aside.

Heat ½ tablespoon oil in a pan. Add the mustard seeds and split black gram. When the split black gram turns golden brown, add the asafoetida powder and curry leaves and the dry red chillies. Add the ginger and green chillies, grated coconut and sauté for 1-2 minutes on a low flame. Add the chana and salt and toss to coat well with the tempered mixture. Remove from the flame, add in the lemon juice, mix well and place in a bowl. Garnish with fresh coriander and the raw mango pieces and serve.

You can follow the same method with several other pulses of your choice such as chickpeas, dry peas or black eyed peas.

INGREDIENTS

250 g whole Bengal gram (brown chana) 1 tsp lemon juice 3 tbsp fresh coriander leaves, finely chopped

1 tbsp raw mango, finely chopped (optional) Salt to taste

For the tempering

1 tbsp vegetable oil ½ tsp mustard seeds 1 tsp split black gram (urad dal) 2-3 dry red chillies ¼ tsp asafoetida (hing) 10-15 curry leaves ½ tsp ginger, finely chopped ½ tsp green chilli, finely chopped 2 tbsp coconut, freshly grated

CHAPTER 8

Growing up in a country that celebrates the smashing together of flavours, textures and colour, unlike any other, led to my fondness for the popular thali style of eating. In this, several items are arranged next to each other in a seemingly careless fashion, when in fact they are arranged in a deliberate sequence that allows for a slow and beautiful build up of taste in one’s palate.

The same meal can thus take you through a symphony of sweetness, bitterness, pungency, piquancy and back!

You cannot eat a thali every day, but I enjoy this symphonic journey of tastes . An addition of sauces, dressings or chutneys can add new depths without the heaviness of a thali. So you enjoy the symphony without the added strain on your waistline.

Take for instance the Milagai Podi (page 139), cheekily known as gun powder – a spicy, dry powder that catapults the taste of idlis and dosas in a fiery flash. It is easy to find store-bought options but there is a wonderful advantage in making your own home version and it also makes for a nice gift to give when visiting someone.

Home-made fresh pickles made with seasonal ingredients are another tangy compliment to many dishes. See my favourite – Mango Ginger Pickle (page 140).

Add different dimensions to your food by serving it with a sauce, dip, chutney or if suitable, a raita. Each of these recipes uses only a few ingredients and it is the simplicity of these that makes them stars in their own right.

POWDER ROOM: CURRY LEAF, ELLU AND MILAGAI PODI

PREP TIME 5 MINS | COOKING TIME 15 MINS | MAKES 50 G approx.

CURRY LEAF PODI

Whenever curry leaves are used as a garnish, I tend to leave them on my plate uneaten. Curry leaf podi (powder) however, is a great way to enjoy the benefits of this wonder leaf, which is beneficial for healthy skin and hair and also aids digestion and regulates blood sugar levels.

INGREDIENTS

50 g curry leaves 1 tbsp coriander seeds 10 small dried red chillies 1 tbsp split black gram (urad dal) A pinch of asafoetida (hing)

METHOD

Wash the curry leaves and spread on a muslin cloth to dry for half-an-hour. Take a frying pan and dry roast the coriander seeds, red chillies, black gram and asafoetida. Take off the flame and place the contents on a plate. In the same frying pan, dry roast the curry leaves. Allow to cool and powder all of the ingredients in a blender along with salt.

You can mix in curry leaf podi with rice and hot ghee or have it as an accompaniment to dosas and idlis.

PREP TIME 5 MINS | COOKING TIME 10 MINS | MAKES 350 g approx.

ELLU PODI (SESAME POWDER)

This flavourful and versatile podi is mixed with a little gingelly (sesame) oil and eaten with idlis and dosas, although I sprinkle some even on a salad or on sautéed paneer to give things a South Indian punch!

INGREDIENTS

250 g /1 cup split black gram (urad dal) 15 round dried red chillies 1 tsp asafoetida (hing) 100 g white sesame seeds Salt to taste

METHOD

Dry roast the split black gram in a frying pan till golden brown. Then add red chillies, sesame seeds and asafoetida and dry roast till the aroma of sesame is emitted.

Remove from the pan, spread on a plate to cool. Grind in a blender with salt into

a coarse powder. Store the podi in an airtight container and use within 3 months.

PREP TIME 5 MINS | COOKING TIME 15 MINS | MAKES 400 G approx.

MILAGAI PODI (GUNPOWDER)

A fiery companion to Ellu Podi, this powder mixed with ghee or oil (sesame) goes well with idlis, dosas and adai.

INGREDIENTS

200 g split Bengal gram (chana dal) 200 g split black gram (urad dal) 25 dried round chillies (adjust to taste) 1 tsp asafoetida (hing) Salt to taste

METHOD

Dry roast the split Bengal gram in a frying pan till golden brown. Set aside. In the same frying pan, dry roast the split black gram till golden brown, add the red chillies and asafoetida and dry roast till the aroma of sesame is emitted. Remove from the pan, spread on a plate to cool. Grind in a blender with salt into a coarse powder. Store the podi in an airtight container and use within 3 months.

FRESH PICKLES


FRESH RAW MANGO PICKLE

An easy-to-make and versatile pickle.

INGREDIENTS

Raw mango (the long variety or any other variety which is not very sour) ¼ tsp turmeric powder

1½ tsp red chilli powder A pinch of asafoetida (hing) Salt to taste

For the tempering

1 tbsp vegetable oil ½ tsp mustard seeds 8-10 curry leaves

METHOD

Wash and finely chop mangoes. Add salt, turmeric powder,

chilli powder and asafoetida powder and mix it well in a bowl. Heat the oil in a wok, add mustard seeds. When these start to splutter, add curry leaves. Pour the tempering on the mango and mix well.

This is a fresh, spicy mango pickle which is healthy and delicious and can be served with rotis and rice. Store in the fridge in a screw top jar for 4-5 days.


Manga Inji Pickle (Mango Ginger pickle)

This is available only in season and is a delightful pickle to eat with curd rice.

INGREDIENTS

100 g mango ginger (manga inji),washed, peeled and finely diced ½ tsp oil ½ tsp mustard seeds ½ to ¾ tsp lemon juice 1 green chilli, slit lengthwise Salt to taste

METHOD

Place the mango and ginger pieces in a glass jar of suitable size. Heat the oil in a small frying pan, add in the mustard seeds. When they start to splutter, add in the green chilli and scald. Add this to the ginger pieces along with lemon juice and salt and close with a tight lid. Store in the fridge for up to 5 days.

A COMFORTING COLLECTIVE: CHUTNEYS


ONION THOKKU

INGREDIENTS

250 g shallots, peeled 2-3 dried red chillies 2 small marble-sized balls of tamarind pulp 1½ tsp oil Salt to taste

For the tempering 1¼ tsp mustard seeds

1½ tbsp vegetable or gingelly (sesame) oil A few curry leaves

METHOD

In a small frying pan, sauté the red chillies and onions in the oil for 2-3 minutes. Once cooled, grind this with the tamarind and salt. In the same pan, heat oil and add mustard seeds. Once it splutters, add the curry leaves, the ground paste and sauté for 5-7 minutes and serve.


RIDGE GOURD CHUTNEY

INGREDIENTS

350-400 g ridge gourd, skinned and cubed

¾ cup coconut freshly grated 2 dried red chillies 2 tsp split black gram (urad dal) ¼ tsp asafoetida (hing) 2½ tsp gingelly (sesame) oil Salt to taste Large marble-sized tamarind

For the tempering 1¼ tsp mustard seeds 1 tbsp gingelly (sesame) oil A few curry leaves

In a medium frying pan, fry the red chillies in 1½ tsp of oil. Add the split black gram and then the ridge gourd pieces and cook on a low flame till the vegetable is cooked. Add the asafoetida and take off the pan from the flame. Once cool, grind the vegetable with the grated coconut and season with mustard seeds and curry leaves.

For the tempering : Heat the remaining oil and add the mustard seeds. When the seeds splutter, add the curry leaves and add this mix to the ground vegetable paste.

You can pair this with idlis, dosas and also hot rice.

Both onion thokku and ridge goud chutney complement dosas and idlis very well.

A COMFORTING COLLECTIVE: CHUTNEYS CONTD


KASHMIRI WALNUT CHUTNEY

A delicious use of walnuts. I fell in love with this chutney when I first tried it at a friend’s house.

INGREDIENTS

250 g walnuts, blended into coarse powder 1 green chilli, chopped ¾ tsp garlic paste 240 ml (1 cup) yogurt Salt to taste

METHOD

Mix all of the ingredients above to get a thick Kashmiri walnut chutney that’s a great cooling accompaniment to most Indian meals.


GOOSEBERRY CHUTNEY

This chutney will give you an instant boost of Vitamin C.

INGREDIENTS

5 large fresh gooseberries, chopped 1 cup fresh coriander, chopped 2 chillies Salt to taste

WHAT’S COOKING WITH Gul Panag?

Gul Panag, Miss India Universe 1999, actor, politician and entrepreneur wears all her hats with unrelenting energy and aplomb and attributes this ability to her fitness regimen. She also tells us why life is better with an egg boiler!

A RELUCTANT ATHLETE CONVERTS

I am a living testament to what can be achieved if you are at peak fitness levels. Exercising nearly every day gives me energy, makes me look good, increases my productivity and even makes me a better manager of my time. I discovered all this over time, of course, because in school I was a reluctant athlete. When I moved to Zambia as a kid, my dad forced me to take up running with him. Within months I was one of the fittest in school and it automatically gave me recognition and ‘street cred’. I felt great that I could fit in and that was only one of the many advantages of being fit.

CURTAIN RAISER

When on my own, my egg boiler takes care of breakfast quite nicely. Somehow, I can never get it right on the stove. Thank god for quirky kitchen gadgets!

THE HUNTER GATHERER

People have come up to me in cafés after seeing me tuck into a brownie and asked me how I manage to be slim and still eat whatever I like. Well, obviously, I don’t eat a brownie every day. I am very clear on the line between indulgence and nutrition. On a regular basis I eat vegetables, both cooked and as salads, rice, chicken and nuts. I stay away from maida, refined sugar and even whole wheat,

unless I visit my mom who makes her own whole grain bread and uses atta procured directly from farms. My breakfast is usually boiled eggs or muesli. Genetically, I believe we are still like our ancestors who lived in jungles, hunted and gathered. The way we hoard things and eat; well, we are clearly not meant to eat that way.

BUTTER IS BEST

I love the taste of Amul butter and it is one of the few packaged things I allow myself to have. My mom also made an awesome rajma–chawal and a cold chicken mayonnaise when we were kids, both of which bring back so many great memories for me even today!

FAV. CUISINE

Mexican flavour compliments the Indian palette really well. My absolutely favourite dish is Chilli con Carne.

AN APP THAT MAKES YOU FIT

I wanted to find a way to fuel my ion for fitness and this was the inspiration behind co-founding mobiefit, a company that makes mobile apps that are easy to use and tailor made for the Indian way of thinking and speaking. Running is the cheapest way to get fit and that's why I would like to see as many Indians as possible get off their couches and complete a 5 km run and our apps are designed to help them along the way and beyond.

GORGEOUSLY GOOD: DIPS

Life would not be the same without this trio of dips from the Middle East. Healthy and delicious, these are winners every single time!


BABA GANOUSH

INGREDIENTS

2 large aubergines (bottle shaped) 2 tbsp tahini paste 2 garlic cloves, smashed and chopped 1 tbsp extra virgin olive oil 2 tbsp chopped parsley ¼ tsp paprika powder Juice of one lemon

Salt to taste White pepper to taste

METHOD

Preheat the oven to 180° Celcius (360°F). Pierce the aubergines with a fork and place them whole in the oven and bake for 40 minutes. Remove and allow the aubergines to cool before slicing them in half lengthwise. Scoop out the filling and mash it with a fork, do not purée it. Add in the lemon juice, garlic, tahini, salt and pepper and mix well, adjusting the seasoning as needed. Place into a bowl and top with some extra virgin olive oil, chopped parsley and sprinkle paprika powder.

If you do not have an oven, cut the aubergines in half, add some olive oil into a pan and gently sauté the aubergines until they are slightly coloured but soft. Cover the pan with a lid to speed up the cooking process. Once cooled, you can scoop out the filling from the aubergines and follow the process as above.

SOAK TIME 8 HRS | COOKING TIME 40 MINS | SERVES 8-10

HUMMUS

INGREDIENTS

2 cups of chickpeas pre-soaked and boiled 1¼ tbsp extra virgin olive oil ½ cup tahini paste 1 tsp salt ¼ cup lemon juice (or less to taste) 2 cloves garlic, peeled and chopped 1 tbsp parsley, chopped A pinch of paprika powder

METHOD

Soak the chickpeas overnight and the next day drain and boil in fresh salted water until they are soft. This takes about 1 ¼ to 1 ½ hours usually. Drain, but keep some of the water and place chickpeas with the tahini, garlic, ¾ of the lemon juice and salt into a blender. Pulse blend until pureed, adding some of the cooking water to moisten down as you go. Pour in the olive oil on a slow blend until incorporated and adjust seasoning and the lemon juice to taste and place into a serving bowl. Top with more extra virgin olive oil, chopped garlic and sprinkle with paprika powder. You can also use a hand blender for this.


TZATZIKI

INGREDIENTS

700 ml (3 cups) thick hung yogurt 3 tbsp lemon juice 1 large cucumber 2 cloves garlic ½ tsp crushed black pepper 1 tbsp fresh mint or dill leaves Salt to taste and for soaking cucumber

METHOD

Peel and grate the cucumbers, then place into some water with salt added. Let

them sit for 30 minutes and then drain well and place into a cloth to squeeze dry. Add to the thickened yogurt. Next add lemon juice, crushed garlic, chopped mint and salt and pepper to taste and mix well. Keep refrigerated until you serve it.

I use thick yogurt or Greek yogurt for this recipe as I like the texture, but it is still better to place the yogurt in a muslin cloth and hang it for a while until it has thickened a little more, for about an hour.


HONEY MUSTARD

This is a simple dip that model and actor Dipannita loves to make for her friends on movie nights.

INGREDIENTS

250 g of hung yogurt (remove all excess water) 1 or 2 tbsp of mayonnaise (optional) 1 or 2 tsp of forest honey ½ tsp of mustard powder

Salt and pepper to taste Assorted vegetables such as onions,capsicum and

METHOD

Mix the yogurt and honey together, then add the mustard powder, salt and pepper. Then mix in the vegetables. Keep the dip refrigerated and serve it chilled with either carrot and cucumber sticks, bread sticks or wafers.

FLAWLESS RAITAS


PLANTAIN STEM RAITA

INGREDIENTS

1 tender plantain stem (about 6" long)

250 ml (1 cup) yogurt Salt to taste

For the tempering 1 tsp mustard seeds 1 tsp vegetable oil 1 green chilli, slit lengthwise A few curry leaves

METHOD

Cut the plantain stem into round pieces horizontally. Remove any extra fibre with your hands. Now, cut these round pieces into smaller pieces and add salt and yogurt.

In a tempering ladle, heat the oil, add in the mustard seeds, green chilli and curry leaves. Add this to the yogurt and plantain stem mix and serve.

PREP TIME 20-25 MINS | SERVES 8-10

YELLOW PUMPKIN RAITA FROM KASHMIR

INGREDIENTS

½ kg yellow pumpkin, boiled 1 tsp garlic paste 1 tsp cumin seeds, dry-roasted and powdered 400 g (3 cups spprox.) yogurt Salt to taste

METHOD

Knead the cooked yellow pumpkin with your hands and remove any leftover seeds, grainy and fibrous bits till you get a smooth-to-touch pumpkin mash. Mix in the yogurt with your hands, blending it in. Mix in the garlic, salt and cumin seeds. Chill to serve.

CHAPTER 9

One of my key investments in the kitchen is a centrifugal juicer. The numerous combinations I can make in it make my mornings playful with colour. Carrots with apples and ginger, or oranges and sweet lime with a bit of pineapple are my two favourites. I prepare for my morning juice the previous night by keeping the fruits and vegetables chopped up in the fridge. This way, I can make the juice as soon as I wake up and start the day with refreshing nourishment.

Model Lakshmi Rana loves juice and her Nourishing Elixir (page 153) boosted her immunity as she drank a glass of it every single day for a year! Almond Milk (page 153) is another drink I can have anytime of the day. A wonderful substitute for milk, it is packed with goodness and can be used in cooking too.

The refreshing Jaggery Juice and the Ubiquitous Ice Tea are two fantastic ways to quench your thirst and are sure to be a hit with your friends. For those who do like a stronger drink, try out the Smoky Whiskey Sour and the Posh G&T!.

In short, there is a drink for every occasion!

WHAT’S COOKING WITH LAKSHMI RANA?

Lakshmi Rana, model and mother, has graced the fashion scene for over a decade. She has lived in various parts of India from Wellington in the Nilgiris to New Delhi and currently lives in the Chandimandir Cantonment. Despite the many moves, her constant has been fitness and family.

BACK TO RAMP 3 MONTHS AFTER BABY

I had set a goal to be back in shape soon after my baby was born. I had a lot of from my husband and mother who believed in what I was trying to do. I ate boiled chicken and vegetables every single day. As only mothers can, mine found a way to make even this tasty. There was no place for any indulgences even though it was so easy to give in, especially in the first few months after your child’s birth. Once I felt strong enough to exercise, I started with walking and then progressed to running. Women so often give birth in fields, wash up and are back to work the very next day. Your body gets used to anything. It is your mind that you have to outwit!

EAT WELL, LOOK GREAT

One thing that is off my list is refined sugar. Other than that, I don’t shy away from anything. I am happy with how fit I am today, but I had to try various things before I could reach a place where I was satisfied with my shape and level of fitness. If you are at a good fitness level, your metabolism is up and you can eat what

you want.

HOW TO FIND YOUR FIT

Of all the things I have tried, I have come to love running and ashtanga yoga. Honestly, it is a matter of figuring out what works for you. I follow a simple rule: anything that exhausts you for the day rather than energizing you must be stopped immediately. When I took up running, I would struggle to run even for 2 km. But my husband became my running coach. He taught me breathing cycles and the importance of finishing the running goal you have set for yourself even if you are running slower than a tortoise! So the key lies in knowing the difference between pushing your limits and going overboard to a place that becomes painful. Only you can know that and having a partner or coach is very helpful in the beginning. Today I can run 10-12 km without feeling it and I also do yoga and strengthening exercises.

I AM GRATEFUL FOR

The fact that I have such a ive family, that I am a mother, that I am fit and healthy, that I have a wonderful and fun career, that I live in this beautiful, green part of India – there are many things to be grateful for!

ON MY PLATE TODAY

I go through cycles of eating certain things, testing out new combinations. Once I like something, I can stick to the same thing for months on end.

There was a time when I loved a glass of raw juice: carrot, bottle gourd, beetroot, gooseberry and ginger. I drank this every single day for a year. It did wonders for my immunity!

SOAKING TIME 8 HRS | SERVES 2

PURENESS: ALMOND MILK

You can make fresh almond milk at home and use it in many ways – drink it as it is or use it in soups, salads and desserts.

½ cup almonds, soaked in warm water overnight ½ vanilla pod (optional) Himalayan salt to taste (optional)

METHOD

Peel almonds and grind them finely as possible in a blender with vanilla. Add water and blend until smooth. For a smooth drink, pour the almond milk through a fine strainer. Add salt to taste if you like. The remaining nut pulp can be used as a face scrub! Keep unused almond milk in the fridge and use within 2 days.


LAKSHMI’S NOURISHING ELIXIR

Lakshmi Rana used to drink this every morning upon waking up for a whole year. It did wonders for her immunity and skin.

8-10 carrots, washed and peeled ½ beetroot, washed and peeled ½ medium-sized bottle gourd (lauki), washed and chopped 1 gooseberry (amla), washed and chopped ½" piece of ginger, peeled

METHOD

Put the carrots and beetroot through a juicer. Blend the other ingredients in a blender. Combine and serve.


REFRESHING JAGGERY JUICE

This juice is high in Vitamin C and iron, and is a wonderful coolant in peak summer.

1 cup jaggery ¼ cup tamarind pulp (after extracting) or lemon juice to taste ¼ tsp black pepper powder ½ tsp roasted cumin seeds powder ¹⁄³ tsp salt ¼ fresh ginger paste A pinch of black salt

METHOD

Soak the jaggery in 3 glasses of water for an hour or so till the jaggery dissolves completely. Strain into another bowl.

Mix the jaggery water and the tamarind pulp or lemon juice along with all the spices and blend in a blender. Cool before serving.

TOTAL TIME 10 MINS | SERVES 1

THE ULTIMATE SMOKY WHISKEY SOUR

Here are two cocktails with the snob value to impress your friends while also being super easy to make.

20 ml fresh lime juice 20 ml fresh orange juice 30 ml sugar syrup 1 tbsp egg white (optional)

Lots of ice

METHOD

Add the lime juice, orange juice, sugar syrup, whiskey and egg white into a cocktail shaker with lots of ice. Shake well and strain into a martini glass. Enjoy your tangy smoky drink.


THE UBIQUITOUS ICE TEA

This is the best thirst quencher I know besides good ol’ water. And I love adding different flavours such as elderflower syrup or raspberry syrup. Here is a basic recipe that you can build on.

3 tbsp tea leaves (green or black) 2 tbsp palm sugar 1 tsp lemon juice

2 tbsp mint leaves, finely chopped (optional) ½ tsp fresh ginger paste

METHOD

Boil water in a small sauce pan and take off the flame. Add the tea leaves and brew for 5 minutes. The brew should be light and not dark in colour. Blend the sugar, ginger paste, lemon juice and mint leaves using a hand blender or mixer. Strain the tea, mix in the sugar-ginger paste and serve cold along with ice cubes.

TOTAL TIME 10 MINS | SERVES 1

A RATHER POSH G&T

Mango Gin and Tonic

60 ml gin (I love a Mediterranean gin like Gin Mare) METHOD 2 to 3" peels of mango

A pinch of coarse ground black pepper Fill half a glass with ice. Add 60 ml gin, the Lots of ice mango peels and the pepper. Top with tonic Tonic water and enjoy a refreshing summer drink.

METHOD

Fill half a glass with ice. Add 60 ml gin, the mango peels and the pepper. Top with tonic water and enjoy a refreshing summer drink.

The Ubiquitous Ice Tea

CHAPTER 10

I love desserts unashamedly, but my friend would often tease me by saying, ‘That delectable thing you are about to put in your mouth lasts ten seconds on the lips but ten years on the hips!’ Even this dire warning never managed to deter me because while some people have a sweet tooth, I may have several sweet teeth.

I have never been able to resist a perfectly made chocolate mousse or a payasam. Surprisingly, many of the models featured here enjoy their desserts as well, but a lot of them luckily don’t have a sweet tooth to distract them.

Check out model turned professional baker Uma Blacher’s Victoria Sandwich, a British sponge cake which is a tribute to her current home city, London. Model turned actors Trisha Krishnan and Dipannita Sharma Atwal love baking cakes for their friends. Read about the Micro Mini-Cupcakes on page 164 for a pop in your mouth party treat that is sure to be a great hit.

Those who prefer a lighter indulgence can try the chocolate yogurt with fruit for a dessert that will leave you with a sense of headiness.

As in all the chapters in the book, this last one on sweet treats, too, is a confluence of ideas and influences. While all others are a careful reflection of taste and nourishment, what sets this chapter apart is that it asks the rhetoric – what is life without a little sinful fun?

WHATS COOKING WITH UMA BLACHER?

When Uma quit modelling to move to London to become a hotshot in finance, she never thought it would be more challenging than the world of fashion. After years in the finance world, Uma is now a baker running her own business and is mother to a newborn baby girl.

IF YOU DESCRIBE YOURSELF YOU WOULD SAY? Rational, calm, collected. I have a ion for food and I love to cook and I love to eat.

IF YOU HAD TO EAT THE SAME THING EVERY DAY, WHAT WOULD IT BE? My grandmother’s prawn curry rice.

Who cooks the best in your family? I do!

The most expensive thing I bought for my kitchen is? My Kitchen Aid.

Has motherhood made you more glamorous?

I did think I’d continue to be this ‘glamorous’ person but I haven’t worn heels in eight months now. I’ve packed my size 8 clothes and now survive in my maternity tights and tops!

Of all the things you have seen/read/heard in life what has had the most impact on you? The Syrian crisis has affected me the most. It’s the largest humanitarian crisis of our times and it’s just heartbreaking.

Who do you hang out with from the industry? When in India I hang out with Diandra Soares, Mridula Chandrashekhar and now that Nina Manuel is in London, and lives not very far from me, I see her a lot.

What I love about my life the most is? Everything … I wouldn’t change a thing. I am where I am meant to be.

Your food philosophy: I live to eat … food should be enjoyed. I am married to a Frenchman and we take our food very seriously. You don’t rush through a meal, you savour every bite.

What do you eat most often as a family? We have a Sunday night tradition of having crepes. It is something my husband’s mother started and he has carried it through.

Have you experimented with diets? Workouts? Tell us about it: I have tried the Atkins diet before fashion week and I was not a happy bunny. I wouldn’t recommend dieting to anyone.

Your greatest achievement? I still have a long way to go and plenty to achieve. But I think the birth of my baby will come pretty close to being the greatest.

Try out Uma’s family recipes: Rekha Aunty’s Chicken Curry (page 85) and her superb Victoria Sandwich (on the opposite page).

PREP TIME 10 MINS | COOKING TIME 60 MINS | MAKES 8-10 SLICES

UMA’S VICTORIA SANDWICH

Former model and new mother Uma Blacher is a professional baker and this is one her recipes – a tribute to her current home country, Britain.

INGREDIENTS

175 g butter (softened) plus extra to grease 175 g castor sugar plus extra to sprinkle 3 large free range eggs 175 g self raising flour 60 ml milk 110 g raspberry jam (I use whatever I have at home – wild strawberry jam, blackcurrant jam.)

METHOD

Preheat the oven to 180° C / 350° F. Cut 2x18 cm discs of baking paper. Grease 2x18 cm sandwich tins, line the bases with the discs then grease again. Put the butter in a stand mixer with the castor sugar and beat it until pale and fluffy.

Add the eggs one by one, beating well after each addition. Sift over the flour and gently fold In with a spatula or metal spoon until combined. Stir in just enough milk to give the mixture a smooth dropping consistency.

Divide the mixture evenly between the tins, using scales for accuracy. Bake in the centre of the oven for 20-25 minutes until the tops are golden and a skewer pushed into the centre of one cake comes out clean. (Leave the other untouched so that the top is perfect.)

Leave to cool in cake tins for 10 minutes, then turn out on to a wire rack covered with a clean kitchen towel to prevent marking. Carefully turn the cakes over, removing the towel, then leave on the rack to cool.

Once the cakes have cooled, put the pierced cake, bottom side up on a cake stand and spread with the raspberry jam. Top with the other cake and sprinkle with castor sugar to serve.

COOKING TIME 25 MINS | SETTING TIME 3 HRS | SERVES 8-10

OFF DUTY DAYS: RICH CHOCOLATE MOUSSE

This decadent blueberry chocolate mousse is made for off duty days when you want to put your feet up and be led just by your sweet tooth. Letting go will be totally worth it!

INGREDIENTS

For the mousse 400 g good quality dark chocolate block, 72 per cent 80 g castor sugar 2 eggs 300 g fresh cream 150 g whipping cream

For the blueberry syrup 300 g blueberries (frozen) 100 g sugar

1½ tbsp cornstarch, dissolved into 3 tbsp water ½ tsp lemon juice to taste

METHOD

Rinse the blueberries and place them in a saucepan and cover with water. Add half the sugar and bring to a simmer for 2 -3 minutes. Mix the dissolved cornstarch into the blueberry mix. Simmer for 2 minutes more, adding lemon juice to adjust the sweetness and then remove and cool. If required, you can add more sugar.

Next, cut up the bar of chocolate and melt the pieces in a vessel placed over a pan of hot water. Warm the fresh cream with the castor sugar while stirring gently, until just before boiling. Add the sugared cream to the melted chocolate and stir to combine.

Beat two eggs until creamy in texture (soft peak consistency). In a bowl, whip the whipping cream to soft peak consistency. Slowly blend the melted chocolate and cream mixture with the egg and second cream mixture. Do not allow this mixture to harden.

Take a set of serving glasses, add a bit of the blueberries syrup into the bottom of each glass and gently top with the chocolate and cream mixture to keep the two parts separated. Place the glasses in the fridge for about 3 hours to set. Serve cold.

The quality of your chocolate mousse depends a lot on the quality of the cream and the chocolate you use.

PREP TIME 10-15 MINS | COOKING TIME 15-20 MINS | SERVES 4

Luminous Palm Fruit Payasam

This is a wonderful, quick and cooling payasam to make during the palm fruit (nongu) season.

INGREDIENTS

1 ltr milk (full fat) ½ cup fine sugar 1 tsp cardamom powder 6-8 tender palm fruit (nongu), finely chopped

METHOD

Boil the milk with sugar till you have a slightly thicker consistency. Take off the flame and when the milk has cooled a bit, add in the cardamom powder and

chopped fruits. Mix well. Chill the payasam and serve.

PREP TIME 20 MINS | COOKING TIME 45 MINS | MAKES 8-10

Ramped Up White Chocolate Yogurt

WITH CREPES

These white chocolate pancakes are served with vodka infused fruits. Need I say more?

INGREDIENTS

For the crepes 125 g whole wheat flour 15 g unsalted butter 2 g baking powder 2 g salt 250 g soda water

For the filling 150 ml fresh cream (fat content ideally 35 per cent but no less than 25 per cent) 200 g hung or Greek yogurt 250 g organic white chocolate 2 tbsp icing sugar 90 g fresh strawberries 60 g kiwi fruit 60 g fresh ripe mango 1 sprig of fresh mint leaf

METHOD

For the crepes Mix the ingredients together using a whisk until well blended. In a non-stick pan with no oil, pour a dollop of this mixture and spread thinly using a flat spatula just like you would do for a dosa. Flip once when the crepe is lightly coloured and cook the second side. It takes a minute or two to cook each side. Place between butter paper sheets until ready for use.

For the filling In a clean bowl, whip the cream until slightly thickened and set aside. Next, melt the chocolate in a vessel placed in a pan over hot water. Take off the heat and add the cream to the chocolate and stir in; then add in the bowl

of yogurt. Using a whisk, mix a little to slightly thicken the mixture. Add icing sugar to taste and place the bowl in the fridge.

Trim and dice the fruit into large pieces. Sprinkle with icing sugar and vodka and set aside for an hour in the fridge.

On plates, lay on the crepes so that one-half is on the centre of the plate, add the yogurt chocolate mix and then top with fruit and spoon over some of the juice that has accumulated. Use a sieve to sprinkle icing sugar on top and garnish with mint leaves.

WHAT’S COOKING WITH TRISHA KRISHNAN?

This award-winning South Indian actress, who plays a chef in an film, its that cooking is not her forte although she has taken a liking to baking.

WHAT DOES BEING GORGEOUS MEAN TO YOU? Taking care of yourself physically but also making sure that you are happy and peaceful within, that’s what it means to be gorgeous.

WHAT FITNESS ROUTINE OR FORM OF SPORT DO YOU ENJOY THE MOST? I get bored with a set fitness routine so I try a combination of things. I have taken a deep liking towards power, hatha and all forms of yoga. I love the way it makes my body feel and it has helped me mentally. I also try to hit the gym thrice a week. I enjoy long walks and my favourite is going for a swim.

WHAT KIND OF FOOD DO YOU EAT? I could give up most things for food – I am a total foodie! Healthy food can also be very tasty and eating right makes me feel happy. I love all kinds of cuisines and there are days binge but if I feel heavier I hit the gym, eat moderately for a bit and get rid of the extra kilos. I workout because of the happy hormones it induces and how I subsequently feel good about myself.

HOW DO YOU STAY GLAMOROUS WHILE TRAVELLING AND WHAT CAN YOU SAY TO OTHERS WHOSE ROUTINE GETS DISPLACED WHEN THEY TRAVEL?

I know what works for my for my body, so I just make sure there is a gym or a park near where I am based. I always have a word with the local chef, so I get food made the way I like it. I find it easier to eat healthier when I am travelling because at home it is harder to resist temptation!

WHAT MAKES YOU HAPPY ABOUT THE WORLD TODAY AND WHAT MAKES YOU SAD? It pains me to open a newspaper or watch the news every day – I feel the world today has lost empathy. But I also believe amidst all this there is a lot of goodness. People are fighting for their rights and bravely voicing their thoughts against all odds. I have huge respect for those kinds of people; they are the real heroes.

Photo courtesy: Venkat Ram

PREP TIME 25 MINS | COOKING TIME 35-40 MINS | MAKES 24

MICRO MINI-CUPCAKES

I first tried these when I ordered them for my child’s birthday. I fell in love with the pop-in-your mouth size. You will need a mini-cupcake pan with 12 or 24 cupcake slots with liners or individual mini-cupcake tins. This recipe does not have cocoa, like some modern red velvet recipes have. This is a red absolute.

INGREDIENTS

For the cupcake 1¼ cups all purpose flour ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup unsalted butter, softened

¾ cup fine white sugar ½ tsp apple cider vinegar ½ cup unsweetened plain yogurt 1 large egg A few drops of red food colouring

For the cream cheese frosting ½ cup butter, softened 1 cup cream cheese, softened 4 cups icing sugar, sifted

METHOD

Sift the first four ingredients together and set aside. In a mixing bowl, beat the unsalted butter and sugar until both have blended well into each other. Add the apple cider vinegar, yogurt, egg and food colouring and beat until smooth and even.

Add the sifted flour and beat only till the entire flour has been incorporated in to the mixture completely. Do not overbeat. Spoon the batter into the lined cavities of the mini-cupcake pan, filling not more that the three fourths mark for each cavity.

Bake at 175°C/350°F for 10 minutes. Halfway through the baking, when the cupcakes have just about risen, turn the pan around if you can for the remaining baking time. When the top of the cupcakes are nicely set and firm, they are pretty much done. Don't over bake them.

These cupcakes rise up and bake very quickly, so keep a watch. Insert a toothpick in the middle of a cupcake to check whether it is done or not. When pulled out, it should come out clean or have just a few crumbs stuck to it.

For the frosting

Blend the butter and cream cheese together. Beat in the icing sugar, one cup at a time, until smooth and spreadable.

If you feel the frosting is too thin, you could add a little more icing sugar and beat to a thick spreadable consistency. Use a blunt knife to spread generously over the velvets.

These delicious morsels keep for 3 days without the cream cheese frosting.

THE SAMPLE GORGEOUS MEAL PLAN

On the next page you will find a detailed meal plan for 7 days using a range of recipes from the book. In this plan, designed to help you lose weight, you can eat the cuisine you like and eat high carbs at night. That’s right, carbs at night!

I took a leap of faith and got tremendous results and I am sure you will too. This plan is verified by Dr Tusna Park, a weight loss expert whose scientific principles have evolved a way of losing weight without the sacrifice of good food. She maintains that you can continue eating this way for life, making this the only weight loss plan I know of that is not a fad or ‘diet’. Instead, this is a new way to eat with fabulous results and I wish more people knew about it.

I would urge you to follow the plan for atleast 21 days, although you will most likely feel a difference even in 7 days. I have used recipes that are in the book and easy for you to refer to, although you can substitute meals with other recipes you enjoy provided you follow Dr Park’s basic principles as below.

• It is preferable to eat high carb foods like rice and wheat for dinner because our cortisol levels are lowest between 10 p.m. and 2 a.m., which is when the body’s cells are most sensitive to insulin, which then directs glucose most efficiently into the cell mitochondria to store as energy. The body prepares energy whenever the body is at rest, so that it is readily available for use in the morning.

• Our cortisol levels are highest between 6 a.m. and 8 a.m., which is when insulin receptors are resistant to insulin. So instead of glucose getting stored as energy, it is more readily stored as fat. So carb-heavy breakfasts consisting of idlis, dosas or bread meet with low receptivity of insulin in the cells and will lead to glucose conversion into fat.

• So eat high carb foods for dinner and keep your other meals high carb free. You can have fruit and vegetables which also contain carbs and high protein foods during the day.

• You can start your day with a cup of tea or coffee or a glass of lime juice with a teaspoon of sugar to give yourself an energetic start to the day. Drink a glass of water before you have coffee or alcohol, although avoiding alcohol totally would give you better results.

• As for exercise, she recommends a brisk walk for thirty minutes outdoors and twenty minutes of yoga or stretches every day.

READ THIS CAREFULLY BEFORE EMBARKING ON THE PROGRAMME Persons suffering from diabetes and who are on medication or insulin should follow the diet under

medical supervision only, since the diet itself will help to regulate blood glucose levels. Therefore, making changes in medications and their schedule is absolutely necessary to prevent low blood sugar. However, those who are on only metformin may follow the diet straightaway and experience better glycemic control.

THE SAMPLE GORGEOUS MEAL PLAN

✳ Tea, coffee of your choice. Add a teaspoon of sugar, if you like.

Preferably guava, pineapple, papaya, orange, watermelon or musk melon.

When eating this soup for lunch, prepare it without the rice noodles and ‘vegetarian’ fish sauce. ‡ While on this plan, replace banana with pineapple in the smoothie recipe. ✳✳ Make lime-sized balls with a mixture of slivered dates, walnuts, slivered almonds, unsweetend cocoa. Use coconut oil to bind. ■ There is no portion size for vegetables and protein foods. However, vegetables such as potato, yams, corn and sweet potato should be avoided during the day.

1 serving of yogurt is about 100 ml. A serving of brown rice, quinoa, etc. is 25 g uncooked (about 1 fistful). Oil and fat – 2 teaspoon of ghee and butter ever day is good. Cook in coconut or gingelly oil. When having rasam or sambhar without rice, you may make it less spicy than in the recipe given. You can make drumstick pulao with brown basmati rice. Avoid sugary and fried foods. You can indulge your sweet tooth occasionally.

The Essential Kitchen

While there are endless tools and gadgets being introduced all the time, I find that to make wholesome, tasty meals for your family and friends everyday, you would do well if you had the following.

Two chef ’s knives (32.5 cm and 28.5 cm), a bread knife and a paring knife. A knife sharpener – use the sharpener every day, even while working, to keep a nice sharp edge to your knives. A wooden cutting board and two more for meat and fish respectively. These should be of different colours or clearly labelled. A good quality peeler and grater. Kitchen scissors. Lemon press, garlic press. 1 wooden spatula set, 1 rubber spatula for mixing cream and 1 stainless steel spatula set that includes a flat ladle. Set of four thick-bottomed sandwiched pots – a 1.42 ltr saucepan with lid, a 2.84 ltr saucepan with lid, a 3.31 ltr sauté pan with lid and a 1 ltr sauce pot without lid (for making sauces and quick sautées). The heavier the better for these pots and pans, and these must have sandwiched bases. 1 or 2 milk pots – small, usually enamelled, for heating milk or making tea. 1 stock pot – 10 ltr or so, if you are making stocks or bulk soups. A set of about 4 copper based handis of varying sizes for curries, dal and so on. Pressure cooker – two sizes. Also, if you require, a rice cooker. 22 cm two tier steamer pot - with the top having a perforated base, excellent for steaming of all

your vegetable, fish and chicken dishes. Heavy-bottomed frying pans in two sizes, 25 cm and 28 cm. A 20 cm non-stick omelette pan. 22 cm non-stick high-sided frying pan or wok. Flat pan [non-stick or cast iron (seasoned)], for dosas. For straining – clean muslin, a colander, tea strainers, a medium-sized strainer for soups, deep fry strainer ladle and a flour sieve. A set of stainless steel mixing bowls. Glass bowls – a set of five or six of varying sizes. Salad spinner. Storage containers of various sizes, whether plastic airtight, or stainless steel with lids, both for refrigeration and shelving storing. Whisks - you should get a variety of sizes that will suit your cooking needs. A good quality blender with stainless steel jars. A handheld blender. (minimum 300 W). Crushed pepper mill – for freshly crushed black peppercorns. Rolling pins – one with ball bearings for pastry work and a smaller wooden one for Indian breads. Mortar and pestle for hand crushing of spices and herbs. Stone wheel table top grinder – for grinding of dosa batter. Microwave. Table top oven – great if you do not have a built in one. Kitchen scales – for measuring items flour or liquids, and also check that the

minimum is 0.5 g or lower, for fine measuring calibrations. Heat resistant silicon bench mats which provide a non-slip surface for hot pots and pans coming straight off the stove. Oven mitts – for handling hot items on the stove or from the oven. A few kitchen towels – for wiping and cleaning.

The following are things that are not essential but certainly nice to have based on your requirements!

Grill pan for grilling vegetables and meats with grill lines. Non-stick appam pan. Elai vadam stand. Crockpot slow cooker. Air fryer. Spice grinder. Barbeque unit.

There are many items that I have not covered here. The list of specialised equipment is vast and depends on the area of cooking you are interested in. Just know that you don’t need fancy equipment to make a feast!

INDEX OF DISHES

VEGETARIAN

Adai Nethra Raghuraman's, bespoke batters Almond milk, pureness Appam, bespoke batters Aubergine gojju, lip smacking Baba ganoush, gorgeously good dips Béchamel Berry beautiful Bisi bele bath, the essential Breakfast smoothie, curtain raiser Broth, well-being Brussels sprouts sambhar, original edit Butter beans poriyal, simply lovely Carrot, cabbage and ivy gourd stir fry, colourful ribbons Carrots, pumpkin and beets grilled, rooting for you Chia pudding, dreamy Curry leaf podi, powder room

Dal dhokli, Nina’s Dosa red rice, bespoke batters Drumstick pulao, aromatic Ellu podi, powder room Fig & honey salad, a delightfully easy Gazpacho Andalusian, chilled out Gin & tonic, a rather posh Gluten free rotis, bespoke rotis Gooseberry chutney, comforting collective Gratin, childhood retrospective: Reshma’s Groundnut & pumpkin pitlai, a wonderfully satisfying fresh Honey mustard, Dip’s dip Hummus, gorgeously good dips Ice tea, the ubiquitous Idli red rice, bespoke batters Jaggery juice, refreshing Karela salad, a jewel in the crown Khichdo, utterly satiating 7 gem Manathakali keerai soup, souperfood Mango & avocado salad, spring/ summer Mango ginger pickle, fresh

Milagai podi, powder room Minestrone soup, a top notch Missi, bespoke rotis Mixed berry syrup on baked Brie, luscious Mushroom and spinach sautéed, in a crispy quinoa collar Nourishing elixir, Lakshmi’s Onion thokku chutney, a comforting collective Palak paneer, no frills Palm fruit payasam, luminous Pani puri, the unstoppable Paw paw & bean sprouts salad, autumn/winter Plantain stem raita, flawless raitas Potato and red kidney bean cutlet, Nethra’s 128 Rasam, showstopper Raw mango pickle, fresh Red rice poha, light and flouncy Ridge gourd chutney, a comforting collective Salad dressings with versatility, mix and match Salad of black rice, purple cabbage and figs, black & purple bijoux Shake, glow-on-the-go Stock (veg and non-veg), a fab

Sundals: offerings to the divine Thepla, bespoke rotis Tofu tumble Tzatziki, gorgeously good dips Undhiyu with methi muthiyas, wickedly wholesome Urulai roast, sunday special Usal, Mumbai memories Veg stew, creamy Walnut chutney Kashmiri, a comforting collective Whiskey sour, the ultimate smoky White chocolate yogurt with crêpes, ramped up Yellow pumpkin raita from Kashmir, flawless raitas

EGGS

Bibimbap bowl, multi-hued Chocolate mousse rich, off duty days Cupcakes, micro mini Fried rice, street style Mayonnaise, the 'you can’t go wrong' Sandwich Victoria, Uma’s

CHICKEN

Baguette sliced with topping (with veg option), stylish seperates Chicken with chutzpah Chicken curry, Rekha aunty’s Chicken, dhaniya Chicken fry, Kongu Nadu Dajaj mishwi Lebanese, flavorful Lasagne treat, textured Mince spicy, in cap sleeves Red pepper soup, a robust

PORK and LAMB

Eggs Benendict, poached with panache Goulash, Waluscha’s indulgence day Lamb salad, Moroccan, an utterly fabulous Mutton South Indian peppery, Pressy’s Sausage and eggs 2.0

SEAFOOD

Buckwheat noodles with prawns, insanely good Crab jackets Fish cooked in banana leaf, it’s a wrap Fish cutlets, Fleur’s favourite Lobster phulka pockets Paleng diya maas, Dipannita’s Prawn cocktail, glam slam Prawn pulao, Nina’s favourite Prawn soup, feisty Thai Seer fish with Creole sauce, hot stuff Teriyaki salmon salad, divalicious Tuna salad slow cooked, seductively

ACKNOWLEDGEMENTS

This book is the result of a challenging and rewarding process and I am indebted to the many people who have helped me along the way.

Among the skilled cooks who contributed to this book is Usha Japee, a wonderful person and a strong believer in using only natural and fresh ingredients. I thank her for sharing several recipes and for the incredible she’s given at every step.

I want to thank Chef Willi Wilson, who was a pleasure to work with on this book. His wonderful recipes have given depth to this collection. He, along with Chef Hari, carefully verified, tested and cooked many of the dishes for photography. I also thank my mother-in-law, Mahalakshmi Kailas, whose knowledge of South Indian Brahmin food is one of the best I know, for giving me some lovely recipes for this book.

I thank models Dipannita Sharma Atwal, Nethra Raghuraman, Nina Manuel, Pressy Nathan, Reshma Bombaywala Lezinska, Uma Blacher, Fleur Xavier and Lakshmi Rana for sending in some wonderful recipes for the book. A special thanks also to Farheen Pasha, Kamini Billimoria, A.K. Lalitha and Uma Narayan for their respective recipes that have enhanced this book with diversity.

I am immensely grateful to the multi-talented photographer Sunder Ramu whose ownership of the idea brought about such beautiful food imagery. It is always a pleasure and a learning experience to work with you.

I cannot imagine working with anyone else on this book’s design but the highly creative and vivacious Sheetal Parakh. Thank you so much.

I thank Anisha Nanavati for her valuable artistic touches for the photo shoot. I am grateful to Shilpa Vummiti for the use of her chic studio. To Mrinal Vasu, mother and fitness afficionado, a big thanks for agreeing to model for this project. Thanks also to Soniya Haritha for providing farm-fresh vegetables for the shoot.

A big thank you to Dr Tusna Park for advising me and ing the meal plan I created based on her principles. I am grateful to Maran Elancheran and Seema Menon for opening up my mind to new foods and their healing possibilities.

A big thanks to a bunch of people who gave me an assortment of invaluable help for this book – my father Jaishankar, Lalit Ajgaonkar, Srinivas Krishnan, Sandesh Reddy, Krishna Shastri, Sarada Ramaseshan, Vinay Didde, Dinshaw Parakh, Vahbiz Mehta, Preeta Sukhthankar, Afsar Zaidi, Mrinaal Chablani, Neha Dhingra, Venkatesh Saha, Ruqshad Daddabhoy, Shirin Watwani, Minnie Abraham and Jayapriya Vasudevan.

I am grateful for the lent by Gnanam Mary, Sangeetha, Asma, Raghuraman and Visalakshi while I was working on the book.

At HarperCollins Publishers India, I thank Ananth Panabhan for embracing this idea with such positivity. I also thank my editors, Debasri Rakshit and Shreya Punj, and Bonita Shimray for their guidance at every stage.

Above all, my heartfelt thanks to the people who restored in me the gift of

wonder – my husband Raghu and our two beautiful daughters.

ABOUT THE BOOK

It possible to look and feel great despite the pulls and pressures of one’s everyday routine? How does one fit the right food and the correct amount of fitness into one’s life? Can this process be so much fun that one craves it?

Former model and Miss India International Shvetha Jaishankar believes so.

She has dipped into her own experiments with food, weight loss and well-being to present a collection of recipes and conversations on how to eat well and look great. She has gathered inventive ideas and recipes from the kitchens of India’s top models like Priyanka Chopra, Milind Soman, Malaika Arora Khan, Gul Panag and Madhu Sapre, who embody a balance that allows them to eat what they truly enjoy while still looking their best. This is supplemented by an evidence-based, comprehensive meal plan to prepare you for that perfect redcarpet moment.

Models don’t follow fads, nor do they count calories. They embrace a way of life that includes delicious food, achievable fitness mantras and fun. So can you.

Exquisitely designed with striking photographs, this handbook of recipes and inspiration will give you an insider’s view of the heady world of fashion and demystify what it takes to be fit and beautiful.

ABOUT THE AUTHOR

SHVETHA JAISHANKAR was Femina Miss India International 1998 and runner-up at the Miss International pageant 1998.

During her modelling career she did television commercials for Dabur Vatika shampoo, Cadbury’s Dairy Milk, Asian Paints and Denim soap among other brands; walked the ramp for India’s top fashion designers; and made guest appearances on shows for National Geographic, MTV and Star TV.

Her foray into writing began with editing 20/20, the official magazine of the Indian Premier League. She also wrote a national column for The Hindu called ‘Girl’s Guide’. Shvetha holds an MBA from the Indian School of Business, Hyderabad. This is her first book.

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First published in India in 2016 by HarperCollins Publishers India

Copyright © Shvetha Jaishankar

P-ISBN: 978-93-5264-108-6 Epub Edition © February 2017 ISBN: 978-93-5264-109-3

2 4 6 8 10 9 7 5 3 1

Shvetha Jaishankar asserts the moral right to be identified as the author of this work.

The views and opinions expressed in this book are the author’s own and the facts are as reported by her, and the publishers are not in any way liable for the same.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.

Cover design: Sheetal Parak Cover image: Sunder Ramu

www.harpercollins.co.in

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