31122024-LSTC-01.qxd 12/30/2024 8:29 PM Page 1 c m y b FUSION FOOD Veteran actor Anupam Kher is making the most of his trip to Thailand. On Sunday, the senior actor took to Instagram, and shared many pictures and videos from his vacation in which he could be seen enjoying fusion delicacies. TRIBUNE Ice treat On Monday, Dia Mirza took to Instagram, and shared a series of pictures and videos in which she can be seen swinging, enjoying an ice-cream. CHANDIGARH | TUESDAY | 31 DECEMBER 2024 ET GOODBYE GOURM heady hello GIVE BAINGAN A MAKEOVER Ditch the regular baigan-ka-bharta for this Polentacrusted eggplant in Napolitano sauce. Well, it looks exotic, tastes divine and totally adds to the festive vibe. POLENTA-CRUSTED EGGPLANT IN NAPOLITANO SAUCE INGREDIENTS For Napolitano sauce ■ 1 can crushed tomatoes ■ 2 tablespoons olive oil ■ 1 onion, finely chopped ■ 2 cloves garlic, minced ■ 1 teaspoon dried oregano ■ 1/2 teaspoon sugar (to balance acidity) ■ Salt and pepper, to taste ■ Fresh basil leaves ■ Fresh onion slice ■ Fresh tomato slice Instructions ■ Slice the eggplants into thick rounds. Sprinkle the slices with salt and let them sit for 30 minutes to draw out excess moisture, dry with a paper towel. ■ In a bowl, mix the flour, garlic powder, dried oregano, salt and pepper. ■ In second bowl, whisk the eggs. ■ In third bowl, place the polenta and breadcrumbs, mix them together. ■ Dip each eggplant slice first into the flour mixture, ensuring it’s lightly coated. ■ Then dip it into the egg wash, pressing it into the polenta-breadcrumb mixture. ■ Heat oil in a large skillet over medium-high heat. Fry the eggplant until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. Napolitano sauce ■ In a saucepan, heat olive oil. Add chopped onion and garlic, and sauté until softened ■ Add crushed tomatoes, oregano, basil, salt, and pepper. Stir until thickened and flavorful. Assemble the dish ■ In a plate, spread Napolitano sauce, Arrange the fried polenta-crusted eggplant slices over the sauce and place slice onion, tomato and cheese and repeat and make like pyramid. ■ Spoon more Napolitano sauce over the eggplant slices. ■ Place the dish in the oven till the cheese melts. — Kamal Kant Singh, Executive Sous Chef, JW Marriott , Chandigarh NOTHING FISHY ABOUT IT WINTER ORCHARD DELIGHT If fish means that oil dripping besan-coated fried variety to you, then it’s time to think differently. How about moving away from the tried-and-tested basa and malli fish and try out trout for instance? A festive infusion that’s as beautiful as it is flavourful. PAN GRILLED TROUT WITH PASSION FRUIT BEURRE BLANC INGREDIENTS ■ 4 boneless trout fillet ■ kosher salt and pepper ■ 1 tablespoon of grape seed oil ■ 1/2 cup white wine ■ 1/4 cup white wine ■ vinegar ■ 1 tablespoon lemon juice ■ 1 shallot finely chopped ■ 1 tablespoon heavy cream ■ 2 sticks cold butter, cut into ½ inch pieces ■ 2 tablespoons passion fruit puree ■ salt & pepper Instructions ■ Pre-heat oven to 160 degrees C. ■ Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add oil. Add fish; cook without moving, occasionally pressing the fish gently with a spatula to keep all of surface in contact with the pan, until the fish is golden brown and releases easily from the pan. Cook it for 4 - 5 minutes. ■ Turn the fish, transfer to the oven, and roast 2 minutes until just opaque in the centre. ■ While the trout is cooking, in a small saucepan, cook wine, vinegar, lemon juice and chopped shallot until reduced to 3-4 tablespoons. ■ Add cream and reduce to low heat. Whisk in butter two pieces at a time, remove it from heat when half the butter has been added. (Note: it is important to keep the butter pieces very cold until used) Whisk in passion fruit purée and season with a little salt and white pepper. Serve with the fish. — Kishan Hari, Executive Chef at Cottage — Sector 7 and Virgin Courtyard — Sector 7 Ingredients: 1/2 green apple, sliced | 1/2 red apple, sliced | 1/2 lemon, sliced | 2 cinnamon sticks | 60 ml Artic Vodka How to mix it ■ In a large jar, combine the green apple slices, red apple slices, lemon slices, and cinnamon sticks. ■ Pour in Artic Vodka, close the jar, and give it a gentle shake. ■ Refrigerate the mixture for at least 24 hours (or up to 3 days) to let the flavours infuse perfectly. Serve chilled and enjoy this flavourful twist! — Pallav Soin GOODNESS IN A GLASS Here is a soup that celebrates millet, which remained the flavour of 2024 throughout. MILLET SOUP SWEET SOMETHING TWICE BAKED CHEESE SOUFFLE Ingredients ■ 75 gm butter, softened ■ 50 gm flour ■ 500 ml milk ■ 6 eggs, separated ■ 150 gm mature cheddar cheese, grated ■ 135 gm aged parmesan, grated ■ 1 tbsp Worcestershire sauce ■ 1 tsp dijon mustard ■ ½ lemon juice Salad ■ 1 red apple, cored & cut into thin slices ■ 6 tbsp of walnut ■ 150 gm rocket leaves ■ 2 tsp of walnut oil ■ Salt & pepper ■ Celery stick cut into thin slices No, you are not saying Happy New Year without indulging in Chef Kishan Hari’s cheese soufflé. Light as air, this golden delight is what you need to start your year with. It’s heavenly... Method ■ Mix 50 gm butter & flour into a paste. Chill for about 30 minutes. ■ Heat milk to boiling point, then simmer gently for 5 minutes. Remove from heat and allow to cool. ■ Strain the milk into a large pan. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce. ■ Season, then leave to cool for 3-4 minutes. Check seasoning, leave to cool. Bring to room temperature before continuing. ■ Brush the insides of a soufflé dish with the remaining 25 gm butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. ■ Heat oven to 170 C. Coat a large, grease free bowl with the lemon juice. Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. ■ Spoon half the mixture into prepared dish. Gently level the top. Bake for 30 minutes. The soufflé should be evenly risen and slightly wobbly. Serve immediately – the centre will be soft, but will thickhen slightly when served. ■ To serve, arrange the apple on 4 plates with the walnuts, rocket & celery scattered over. Remove the souffle’s from the oven and place straight onto the plate. Drizzle with walnut oil. c m y b Ingredients ■ Jowar millet flour: 5 teaspoons ■ Butter: 4 teaspoons ■ Water: 500 ml ■ Salt: to taste ■ Black pepper (crushed): as per taste ■ Assorted vegetables: beans, carrots, peas, pumpkin (quantity as desired) ■ Brown fried onion for garnish ■ Ghee: for drizzle on top Method ■ Prepare the vegetables: Finely chop your choice of vegetables such as beans, carrots, peas, or pumpkin. ■ Roast the flour: In a saucepan, lightly roast the jowar millet flour and butter over low heat until the flour releases a nutty aroma. ■ Combine ingredients: Once the flour is aromatic, add water, salt, and crushed black pepper to the saucepan. ■ Add vegetables: Stir in the chopped vegetables and allow the mixture to simmer for a few minutes until it reaches a semi-thick consistency and the vegetables are tender. ■ Serve: Ladle the soup into bowls and drizzle with ghee. Garnish with brown fried onions on top.— Millet Chef Vikas Chawla ISTOCK For polenta-crusted eggplant ■ 2 medium eggplants ■ 1 cup polenta ■ 1/2 cup all-purpose flour ■ 1 teaspoon dried oregano ■ 1 teaspoon garlic powder ■ Cheddar and parmesan cheese ■ Salt and pepper, to taste ■ 2 large eggs ■ 1 cup breadcrumbs ■ Oil for frying What does an ideal New Year celebration looks like? In this biting cold weather in the North, it has to be good food, cosy setting and great companionship. If you take care of the setting and companionship part, we help you out with some innovative recipes which can transform your dining experience to some Michelin-starred restaurant outing. Here’s to a heady beginning …