Food special: Celebrity Chef Kunal Kapoor shares two monsoon recipes
The very sight of monsoons calls for khichdi, papad, lip-smacking pakodas and other such fried delicacies along with hot beverages at most Indian households. Celebrity chef and restaurateur Kunal Kapoor, renowned for his delicious preparations has shared two easy-to-make recipes to make your rainy day a memorable one.
Cocoa Cinnamon cake
Cinnamon-infused cold-pressed virgin coconut oil | 1 cup Sugar - 1/12 cup | 4 eggs | Flour 1 & 3/4 cup | 12 tsp baking powder | 12 tsp baking soda 2 tbsp | Lemon juice 4tbsp | Milk 3tbsp | Pista chopped | 3 tbsp almonds chopped | 3 tbsp candied fruits for icing | 12 cup icing sugar
● In a bowl, whisk Cinnamon-infused cold-pressed virgin coconut oil and sugar for five minutes.
● Break the eggs and add them to the oil and sugar, keep whisking.
● Sift the flour, baking powder and baking soda and mix them.
● Add 2 tbsp of lemon juice, pista, almonds and candied fruits.
● Fold them together.
● Pour the batter into a greased cake tin. Preheat the oven and bake it at 170C for 50 mins.
● In the meantime, mix the icing sugar and lemon juice.
● Once the cake is cooled, pour the icing over the cake. Allow it to rest for 10 mins before serving.
Masala Pulao, Garlic Raita
Coriander-infused cold-pressed virgin coconut oil | 4 tbsp Cumin | 1 tsp Garlic chopped | 12 tbsp Ginger chopped | 1 tbsp One green chilly chopped | 1 cup chopped onion | Turmeric 12 tsp | Chilly powder 3/4 tsp | Coriander powder 1 tbsp | Salt to taste | 1 cup chopped tomato | 1 cup rice For garlic raita Coriander-infused cold-pressed virgin coconut oil | Coriander 2 tbsp | Garlic chopped 1 tbsp | 2 cups curd A pinch of salt | A pinch of black salt | A pinch of pepper powder
●Wash and soak rice for half an hour.
● In a pan, heat coriander-infused cold-pressed virgin coconut oil.
● Add cumin, chopped garlic, ginger, green chilly and onions and cook for 3-4 mins.
● Add turmeric, chilly powder, coriander powder and salt with a dash of water. Cook for a minute and add tomatoes.
● Stir the tomatoes for three minutes.
● Add two cups of water and bring it to a boil.
● Drain the water from the rice and then to the pan.
● Cook on high heat till it gets a boil again. Reduce and cook the rice covered, until it gets tender.
● For the garlic raita, heat a pan and add the coriander-infused cold-pressed virgin coconut oil. Add chopped garlic and cook on low heat till the garlic browns. Add this tempering to the curd along with salt, black salt and pepper powder and whisk.