Vikas Khanna, this Michelin Starred NRI chef is a restaurateur and food writer also. The host of ‘MasterChef India’ on Star Plus and ‘Twist of Taste’ on Fox Traveller is based in New York City. Being raised in Amritsar, India, he learned the complications of Indian cuisine and that was just the beginning of this ‘Junoon’ (His restaurant in New York City) owner! Later on, Vikas proudly bagged a number of awards and his recipes were praised by several renowned food critics including Sam Sifton in The New York Times.
I have brought you 3 golden recipes by Chef Vikas Khanna that are low in calories and pretty healthier too!
1. Kachhe Kele ki Asharfi
2 tbsp. oil, 2 finely chopped large onions, 6 boiled raw bananas (kachhe kele) with skins, 4 boiled potatoes, 1½ tbsp. ginger-garlic paste, 2 tbsp. finely chopped fresh coriander leaves, 2 tsp. red chilli Powder, 2 tbsp. gram flour, ½ tsp. green cardamom powder, salt (to taste), 2 medium capsicum (with tops cut, seeds cleared and white pith), 1½ clarified butter.
Take a frying pan, heat oil in it and golden fry the onions. Put them on an absorbent paper. Now finely chop them. Peel the bananas and mash well with potatoes in a mixing bowl. Add onions, ginger-garlic paste, coriander, chili powder, cardamom powder, gram flour & salt to it. Mix thoroughly.
Fill the mixture into the hollow capsicums to stuff well. Take a knife and cut the stuffed capsicum horizontally into pieces. Heat the butter in a pan and shallow fry the stuffed capsicum pieces until golden and crisp. Remove on an absorbent paper. Serve hot with coriander chutney.
2. Beets, Kumquats and Crumbled Paneer Salad
4 medium red beets (root ends and stems removed), 1/3 cup of lightly toasted pine nuts, 1/3 cup of crumbled fresh paneer, 6 kumquats that are rinsed, seeded and cut in half vertically, salt (to taste), 5-6 freshly ground black pepper, 1 lemon, 1 tbsp. sunflower-seed oil, 5-7 fresh chives.
Boil the beets in water with their peel on, in simmer for half an hour or until they are easily be pierced through forks. Let them cool at the room temperature. Remove the peels. Slice them accordingly. Toss the boiled beets with the other listed ingredients and serve as a salad course.
3. Mustard Vegetable Curry
2tsp. oil, 1tsp. cumin seeds, 2-3 grated cloves garlic, 2 finely chopped medium onions, 1tsp. red chili powder, ½ tsp. turmeric powder, 120 ml unsweetened coconut oil, 1 cup vegetable stock, 2 tbsp. Dijon mustard, 2 carrots that are cut into round shape and 1-inch in thickness, 5-6 steamed fresh beans that are cut into 1 inch pieces, ¼ cup of steamed fresh green peas, 2 boiled and diced potatoes, salt (to taste).
Heat a teaspoon of oil in a frying pan on medium heat. Add cumin seeds, onion & garlic into it and sauté them until the onion turns light pink. Now add turmeric powder and chili powder. Then add coconut milk, vegetable stock, Dijon mustard, salt and stir well. Finally, stir in all the listed steamed vegetables and cook them covered on a low heat for about 3-4 minutes.
Mustard vegetable curry is ready. Serve it with rice or crusted bread. Veggies are rich in nutrients and what else is required if these can be served in a delicious way! Well, Master Chef Vikas has topped the art! If you are a fitness freak, you can easily prepare these dishes at your home to continue your health journey in a delicious way. Happy eating!
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