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Food is everybody’s best friend! Whether you love to cook — or love to watch other people cook — anyone can be a culinary god. Here is where you can manage to create the same dish without a hitch.
Chef Kunal Kapur met the famous Indian cricketer Mohammed Kaif and his lovely wife, Pooja Yadav Kaif. Chef Kunal Kapur cooks for them a special menu consisting of different flavours from south India. Learn to cook this south Indian food menu that includes Meat Cutlets, Creamy Upma, PachhiPulusu, and Rocket & Melon Salad.
All the ingredients you need to make yourself some ‘Meat Cutlet’:
½ kg mutton
Salt to taste
1 tsp. turmeric powder
1 tbsp. chopped garlic
1 tbsp. chopped ginger
Few sprigs of curry leaves
2 tbsp. coconut oil
1 tsp. mustard seeds
3 – 4red whole chilli
2 tsp. jeera
Few sprigs of curry leaves
1 tsp. chopped green chillies
1 tsp. chopped ginger
1 tsp. julienned garlic
1 tsp. red chilli powder
1 tsp. turmeric powder
2 tbsp. coriander powder
1/2 cup onion sliced
1/4 cup water
1/4 cup mashed potato
Salt to taste
Few sprigs of chopped coriander
1 tsp. chopped green chillies
Ghee for frying
Here is how you can get the job done:
- Boil water in a pan and put mutton pieces.
Add salt, turmeric powder, chopped garlic, chopped ginger and curry leaves.Cook it till it becomes tender. - Heat a pan, add oil and put mustard seeds and let it pop.
- Add red whole chilli, jeera and curry leaves stir it. Add chopped ginger, julienned garlic, turmeric powder, red chilli powder and coriander powder and stir well.
- Add cooked mutton, salt, sliced onion and mix well.
- Add a bit of water and stir and leave it to cook.
- Once cooked, spread it on a plate and leave it to cool.
- Mash the cooked mutton with your hand. Add mashed potato, salt, chopped coriander, chopped green chillies and mix it well. Make small cutlet balls out of it.
- Heat a tawa. Add ghee and cook the cutlets on both sides. Its ready to be served.
All the ingredients you need to make yourself some ‘Creamy Upma’:
1 tsp. oil
1 tbsp. butter
1 tsp. kalonji
1 tsp. chopped ginger
1 tsp. chopped garlic
1 slit green chilli
1 tbsp. chopped onion
1/2 cup chopped mushroom
1 cup suji
Few sprigs of curry leaves
4 cups of milk
Salt to taste
2 tbsp. grated cheese
Here is how you can get the job done:
- Heat a pan, add oil, butter, kalonji, chopped ginger, chopped garlic, slit green chilli, chopped onion, mushroom and saute it.
- Add suji and curry leaves and stir well.
- Add milk and keep stirring continuously.
- Add salt and cheese and mix well. Put it into a serving bowl.
All the ingredients you need to make yourself ‘Pacchi Pulusu’:
1 cup tamarind pulp
1 cup jaggery
2 cups of water
1/2 cup chopped onion
1 tbsp. oil
2 red whole chillies
2 tsp. jeera
1 tsp. mustard
Handful of peanuts
Few sprigs of curry leaves
Salt to taste
Few sprigs of chopped coriander
Here is how you can get the job done:
- In a big bowl, add tamarind pulp, jaggery, water, sliced onion and mix it well using your hand.
- Heat a pan, add oil.
- Add red whole chillies, mustard, groundnuts and curry leaves.
- Strain the oil and put it in the tamarind jaggery water.
- Coarsely ground the groundnut mixture and add it in the bowl.
- Add salt and mix it well. Pour it into serving glasses.
All the ingredients you need to make yourself some ‘Rocket & Melon Salad’:
2 cups watermelon diced
1/2 garlic clove
2 lemons
1 orange
Pinch of pepper
1 tsp. sesame seeds
1 bunch of rocket leaves
1/4th diced onion
Handful of walnuts
1 cucumber
1 tbsp. honey
Salt to taste
½ cup fried curry leaves
Salt to taste
1 tbsp. virgin coconut oil
Here is how you can get the job done:
- Cut watermelon into cubes and put it into a bowl.
- Crush a garlic clove and crush it and chop it.
- For the dressing, take a bowl, squeeze out lemon juice and orange juice into it.
- Add crushed garlic, pepper powder, sesame seeds, honey, salt and mix it well.
- Crush fried curry leaves and add to it.
- Take the bowl of with watermelon cubes, add rocket leaves, chopped cucumber and salt and mix it well.
- Add the dressing to it. And mix it well. Its ready to be served.
