‘Anyone can cook.’ Ratatouille.
For those who don’t know, Ratatouille is a movie that can make you fall in love with cooking. But if you already are, and that masoor ka tadka makes your heart beat faster than the pados ka ladka, today is your lucky day. Because as Holi comes closer and preparation of delicacies takes the center-stage, we have some professional recipes to help your dishes shine out. This Holi, when the guests greet you with the best of wishes, serve them with the best of dishes that have appeared on MasterChef.
Check out these easy and amazing recipes from MasterChef India and MasterChef Australia.
Socca with Caramelized Spicy Onions
Socca, Farinata and, Cecina are just some cool names for our very own Pudla. And we won’t be surprised if you haven’t heard of Pudla either. Start with the ingredients:
- Chickpea flour (besan) 125g
- Water 300ml
- Extra virgin olive oil 4 tbsp
- Curry powder 2 tbsp
- Salt 2 pinches
- Onions (chopped finely) 300g
- Raw brown sugar 1 tbsp
- Turmeric (ground) 1 tbsp
- Garam Masala 1/2 tbsp
- Cashew nuts 20g
- Yogurt 250ml
- Coriander 20g
Remember, you are doing an expert’s job now; it’s okay if you want to take a break anytime. Let’s begin the tasty procedure:
- In a bowl, mix the chickpea flour, curry, salt and water and whisk well until well combined with no lumps. Put aside for half an hour.
- Heat the oil in a pan, add the onions and the sugar. When the sugar has melted, add garam masala and turmeric and mix well. If spices dry up the mix add half a cup of water and let it cook for about 20 minutes on low heat until browned and thickened.
- Set the oven at 200C°. In a small food processor mix coriander, yoghurt and salt until you get a smooth sauce.
- Halve the cashew nuts and toast them in a non-sticking pan until they smell nice.
- Heat up a small crepe pan on medium flame. Whisk the crepe mixture one last time and pour 2-3 tbsp of the batter at a time on the hot pan. Move the pan in a circular motion in order to spread the batter evenly. It must cook for a minute on each side.
- When all of your crepes are ready, put them on a tray covered with baking parchment and top each one with 1-2 tbsp of caramelized onions. Add some toasted cashew on the top and bake for 10 minutes.
- Garnish with some fresh coriander leaves. Serve with the yoghurt chutney.
Quick Monte Carlos
If we were to put a joke here, we would say this dish goes best with Monte Carlo tennis tournament. But because we know it’s not funny, we’ll straight away head to the ingredients.
Self raising flour 1 cup
Dessicated coconut 1 cup
Caster sugar 1 cup
Butter (melted) 100g
Egg (lightly whisked) 1
Vanilla bean paste 1 tbsp
Caster sugar 1/4 cup
Thickened cream 300ml
Icing sugar 2 tbsp
Vanilla bean paste 1 tbsp
White chocolate melts, melted mint leaves 50g
Raspberries (one per biscuit) 70g
Icing sugar 2 tbsp
Okay, we confess the list is a bit too long, but hey, you are looking at a MasterChef recipe here! Don’t expect it to be as simple as dadiji ke nuskhe! Now let’s get down to making this one.
- Preheat the oven to 180°C.
- For biscuits, place flour, coconut and sugar in a bowl and stir. Add melted butter, egg and vanilla and stir. Place spoonfuls of mixture on a lined baking tray and place in the oven to bake until golden (about 10 minutes). The biscuits are ready. Leave them aside to cool.
- For jam, place raspberries and sugar in a saucepan over medium-high heat. Cook and keep stirring until raspberries have released their juices. Add a splash of water if the jam is catching the bottom of the saucepan. Continue cooking until raspberries have broken down and the mixture has reduced, and then set aside.
- For chantilly cream, place cream in a bowl and whisk to form soft peaks. Add sugar and vanilla and whisk until well combined. Set aside.
- For monte carlos, spread jam on half the biscuits. Top with a raspberry and a little chantilly cream. Sandwich the filling by placing the remaining biscuits on top. Garnish with melted white chocolate, mint, raspberries and a dusting of icing sugar.
No! Your saliva isn’t an ingredient! Please close your mouth! We know there’s nothing as mouth-watering as gulab jamuns but at least, wait till you have made them MasterChef style. Here’s what you will need.
For the dough balls
Powdered milk 225g
Plain flour 110g
Baking powder 1¼ tbsp
Bicarbonate of soda 1/2 tbsp
Butter (melted) 25g
Vegetable oil For deep frying
For the sugar syrup
Caster sugar 200g
Saffron Few strands
Ready to begin the most coveted Indian dessert? Let’s start then.
- For the dough balls, mix all the ingredients together. Add enough extra water to form a soft, sticky dough. Cover with cling film and shape into small round balls after 10 minutes. Make sure there are no cracks on the balls.
- Heat the oil in a pan. Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen paper to drain.
- Make the sugar syrup by heating sugar and water together with saffron until the sugar has dissolved and the mixture is syrupy.
- When the dough balls are cool, add to the syrup and leave to soak for about an hour.
- Garnish with chopped pistachio nuts and flaked almonds and serve.
Remember, all the MasterChefs started their journeys at home. So, if you are still stuck in your kitchen, these recipes may provide you some recognition and who knows, you too may one day be counted among the bests. Do remember us then. And don’t ever let your love for cooking fade.