Traditional Japanese Sushi

Ingredients:

4 nori seaweed sheets
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste
4 ounces cooked octopus
4 ounces cooked prawns
4 ounces raw fresh tuna, thinly sliced
4 ounces raw fresh salmon, thinly sliced
1 tablespoon salmon caviar
4 asparagus spears, blanched and sliced
Shiitake mushrooms, blanched and sliced

Directions:

1. Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere.
2. Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms.
3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.
   
   

Inside-Out Salmon Sushi Roll

Ingredients:

2 cups cooked sushi rice
4 nori seaweed sheets
1 pound fresh raw salmon, cut into ½-inch strips
½ cup fish roe
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons toasted sesame seeds
Wasabi paste, to taste
Soy sauce, for serving
Pickled ginger, for serving

Directions:

1. Lay the nori sheets out on a sheet of plastic wrap. Spread the sushi rice evenly over the ½ of the surface of the sheets of seaweed, pressing down to adhere well. Flip the nori over so that the rice faces the plastic wrap.
2. At the end of nori where there is no rice, place the salmon, roe, and avocado, being careful not to overfill the roll. Roll the sushi up from the non-rice end of the nori and continue rolling tightly, using the plastic wrap to help shape the sushi as you roll.
3. Remove the plastic wrap from the roll. Slice each roll into 8 pieces and garnish with sesame seeds. Serve with wasabi, soy sauce, and ginger.
   
   

Vegetarian Sushi

Ingredients:

½ cup rice vinegar
2 tablespoons sesame oil
4 nori seaweed sheets
2 cups cooked short-grain rice
1 cup cucumber strips
1 cup cooked sweet potatoes
2 tablespoons toasted sesame seeds

Directions:

1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.
2. With a blender, whip the sweet potatoes until they are smooth and creamy.
3. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds.
4. Place ¼ cup cucumber strips in the middle.
5. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
6. Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold.
   
   

Tossed Garden Vegetables

Ingredients

1 carrot cut in circles

7 French beans cut in 1" pieces

1/4 cup peas

1/4 cup cauliflower florets

1/4 cup broccoli florets

6 cloves of garlic, finely chopped

1 tbsp. olive oil

1 tbsp. butter

Salt and Pepper to taste

Method

Steam all the vegetables until almost cooked. Heat oil and butter in a pan . Put in the finely chopped garlic and saute. Add the steamed vegetables. Toss lightly. Season with salt and pepper.

Tricolour Sandwich

Ingredients 

3 boiled potatoes

½ cup coriander leaves

¼ cup tomato ketchup

4 slices of bread

1tbsp lemon juice

1 cup cheese

1tbsp. black pepper powder

Sugar & salt to taste

Method

Mash the potatoes gently & divide it into two parts. Wash coriander leaves & grind it in a mixer with salt & sugar. Add this mixture to one part of mashed potatoes &add lemon juice. Take the remaining mashed potatoes & add tomato ketchup to it. Grate the cheese & add salt & black pepper powder. Take four slices of bread & cut off the edges. Spread each mixture onto three separate slices (Mixture side up) on top of each other & close with a fourth slice. Cut the sandwich diagonally down the middle.

Serves 1

TAWA PULAO

TAWA PULAO - STREET FOOD Boiled Rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Boiled rice 3 cups Oil 2 tablespoons Cumin seeds 1/2 teaspoon Onion , finely chopped 1 medium Ginger paste 1/2 teaspoon Garlic paste 1/2 teaspoon Tomatoes, finely chopped 3-4 medium Green peas, boiled and mashed 1/2 cup Carrot, boiled and diced 1 medium Pav bhaji masala 2 teaspoons Red chilli paste 1 tablespoon Salt to taste Green capsicum, finely chopped 1 medium Fresh coriander leaves, chopped 2 tablespoons Lemon juice 2 tablespoons

METHOD Heat oil in a pan. Add cumin seeds and sauté till well browned.Add the onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft. Add green peas, carrot, pav bhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes. Add the rice and mix. Add salt, green capsicum, coriander leaves and lemon juice and mix well. Cook on high heat for a couple of minutes. Serve hot.   Ref: http://www.sanjeevkapoor.com/Recipe.aspx

PEA AND CILANTRO PESTO SOUP - Recipes by Master Chef Sanjeev Kapoor

PEA AND CILANTRO PESTO SOUP - Recipes by Master Chef Sanjeev Kapoor

PEA AND CILANTRO PESTO SOUP Peas soup blended along with cilantro pesto and served with drizzle of olive oil Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Green peas , frozen 2 cups Spring onions, trimmed 2 Salt to taste Lemon juice 1/2 teaspoon FOR PESTO SAUCE Cilantro (fresh coriander leaves) , stem removed 2 cups Pine nuts(chilgoza), chopped 2 tablespoons Parmesan cheese, grated 2 tablespoons Olive oil 2 tablespoon + 1 teaspoon Lemon juice 2 tablespoons Garlic 2 cloves Salt 1/4 teaspoon

Method: To accomplish the cilantro pesto, alloy calm cilantro, pinenuts, parmesan cheese, olive oil, auto juice, garlic and alkali till smooth.Boil two cups of baptize in a pan. Add the arctic peas, bounce onions, alkali and auto abstract and baker for ten minutes. Discard the bounce onions and alloy the peas with the four tablespoons cilantro pesto in a blender. Remove from the blender and serve with a dribble of olive oil.

CHOCOLATE AND STRAWBERRY CHEESECAKE - Recipes by Master Chef Sanjeev Kapoor

CHOCOLATE AND STRAWBERRY CHEESECAKE - Recipes by Master Chef Sanjeev Kapoor

CHOCOLATE AND STRAWBERRY CHEESECAKE A delightful combination of chocolate, strawberry and yogurt. - A must try recipe. Preparation Time : 2-3 hours Cooking Time : 2-3 minutes Servings : 4

INGREDIENTS Chocolate, grated 1 cup Chocolate chip biscuits, coarsely powdered 8-10 Strawberry jam 2 tablespoons Strawberries, hulled as required Butter, melted 2 tablespoons Fresh cream, chilled 1 cup Sugar 1/2 cup Hung yogurt 1 cup Gelatin 2 teaspoons Strawberry essence 1 teaspoon

METHOD Add the melted butter to the coarsely powdered chocolate chip biscuits and mix. Transfer the mixture into a spring bottom cake tin, spread evenly and press gently. Keep it in the refrigerator to set. Add one tablespoon water to the strawberry jam and mix wellPlace fresh cream in a bowl. Add sugar and beat with a hand blender. Add hung yogurt and continue to beat. Take quarter cup water in a bowl and heat in the microwave. Add gelatin and set aside to melt. Melt the chocolate in the microwave on HIGH for one minute. Take it out and whisk till smooth. Add the melted gelatin to the cream mixture and mix well. Add strawberry essence and mix. Pass the mixture through a muslin cloth into another bowl. You will get a smooth mixture and there will be no lumps. Remove the spring bottom tin from the refrigerator and pour the cream mixture over the biscuit layer. Level the top. Take the diluted strawberry jam in a spoon and gently draw a line over the cream mixture. Make more such lines. Similarly take the melted chocolate in a spoon and draw lines after each strawberry line. With the tip of a knife swirl the surface to get a marbled effect. Arrange the strawberries along the outer edge of the cheesecake and place it in the refrigerator to set for two to two and a half hours. If you wish to decorate it further, you can place a heart shaped stencil over the cheesecake, once it is well set, and spread strawberry jam. Gently remove the stencil to get a strawberry heart in the centre of the cheesecake. Cut into wedges and serve.