Scribbled by: Megha | Date: August 22, 2014
The best thing about Thai cuisine is that it is both healthy and delicious! We learnt this and a lot more at the fab Thai recipes session hosted by celebrity Chef Veena Arora at The Imperial Culinary Club, The Imperial New Delhi.
The award-winning chef (The Spice Route) pulled her gloves and wore her apron to host an action packed afternoon. The event saw the presence of many culinary enthusiasts and media all excited to learn Thai cooking secrets from the masterchef herself.
Chef Veena began the live cooking demonstration with her famous starter’s recipe Yum Mamuang - a spicy and tangy Thai raw Mango salad. For the meat-lovers, she tossed up a flavourful Laab kai - Thai minced chicken salad with roasted glutinous rice.
This was followed by another hearty delight for non-vegetarians called the Phad Phed Kai - wok fried chicken and green beans with red curry paste. While the vegetarian audience enjoyed their Phad Thai Chae - stir fried Thai rice noodles with chives and leeks flavoured with tamarind juice, palm sugar and crushed peanuts. Kai Kraphao was the last recipe for the afternoon which was much appreciated by the non-vegetarian audience.
Each dish had a very distinct flavour and preparation style which Chef Veena taught about really well during the entire live session. The lively interaction between the chef and the audience made the event very informative yet memorable.
The cheerful afternoon came to a perfect end with The Imperial New Delhi handing out exciting vouchers, bumper surprises and happy smiles!
Scribbled by: Megha | Date: July 25, 2014
Like we said, here’s one more fun recipe from The Park New Delhi that you can do at home this monsoon season.
Broccoli Pine Nut and Feta Cheese Tikkis are fun to prepare and doesn’t take much time, ensuring you enjoy watching rains as much as possible. Paired with a strong masala chai, these healthy and tasty tikkis with a Greek twist is perfect for a wet monsoon evening!
Ingredients (Makes 10-12 tikkis):
1 large potato - boiled
2 bread slices
1 onion - finely chopped
2 Green chillies - finely chopped
1 tsp finely chopped ginger
1⁄4 tsp cumin powder
50 gms pine nuts
100 gms feta cheese
Salt to taste
Chaat masala - to sprinkle
Oil - for shallow frying
1. Cut broccoli into florets and cook them in boiling water for couple of minutes. Refresh with ice cold water. Drain and reserve.
2. Mash the boiled potato.
3. Remove the crust and run the bread in a food processor to make bread crumbs.
4. Chop the broccoli coarsely or pulse in a food processor.
5. Heat a tsp of oil and add finely chopped onions and fry until they turn translucent. Add chopped green chilies and ginger and saute for a minute.
6. Add the chopped broccoli, mashed potato and pine nuts.
7. Season with salt and chaat masala as per taste.
8. Transfer the mixture to a bowl and allow it to cool.
9. Add the bread crumbs and mix well.
10. Shape into 10 -12 even sized spheres and stuff them with feta cheese. Shape into round and flat tikkis.
11. Apply few tbsp of oil on a hot tawa or non stick pan. Shallow fry the tikkis till they turn light golden in colour. Drain the tikkis on paper napkins.
12. Sprinkle chaat masala and serve hot with mint chutney.
1. You could replace pine nuts with peanuts, almonds or cashew nuts. If you cannot find feta cheese, replace with any cheese of your choice.
2. These tikkis could also be dipped in egg or corn flour batter and crumbed with bread crumbs or sesame seeds to give a crisper texture.