Akshay Kumar’s Avocado Toast
The actor gives this millennial favourite a desi twist, with chatpata chaat masala playing off the sweetness of fresh pomegranate pearls
Ingredients
Preparation
In a bowl, mash the ripe avocado. Add olive oil, a pinch of Himalayan pink salt and a pinch of chaat masala. Mix all of these together. Slather this on pieces of toasted bread. Garnish with pomegranate pearls.
Shikhar Dhawan’s Rawa Masala Uttapam
Give your breakfast a lift, with a power-packed rawa uttapam like the one Shikhar Dhawan kickstarts his day with. Want kids to eat them? Just tell them it’s what their fav cricketers eat for breakfast.
Ingredients
Preparation
Soak the rawa in water and keep it overnight. The next day, add the vegetables to the rawa batter and add salt to taste. Heat a pan and add 1 tbsp oil to it. Once the oil is hot, spread the batter like a pancake on it. Cook evenly on both sides from 2-3 minutes each. Serve with sambar and coconut chutney.
Sonali Bendre’s Sweet Potato Khichdi
Fuss-free and loved by all, this twist on the typical sabudana khichdi is an extension of the actress’ cheerful personality.
Ingredients
Preparation
Heat a pan and add olive oil to it. Once the oil is heated, add cumin and mustard to it. Once they begin to crackle, add green chillies and curry leaves. To this add roasted peanuts; followed by boiled sweet potatoes and salt to taste. Mix it well. Garnish with grated coconut and coriander and serve.
Katrina Kaif’s idli and coconut chutney
We finally have something in common with Katrina Kaif. We love soft cloudy idlis as much as she does. This rice-dal based dish, paired with coconut chutney is the original happy meal.
Ingredients
For tempering
For the idli batter
Wash the rice and soak in water (approx 6-7 glasses) for 3-4 hours. Wash the urad dal and soak in a separate vessel (approx 2 -3 glasses of water) for 2-3 hours. Drain the excess water in another bowl and grind the urad dal in a mixer-grinder until the time the batter turns white , fluffy and light. After that, drain the excess water from the soaked rice and add it to the grinder and grind the rice to a smooth consistency. Once the rice is ground, remove and add the rice batter to the urad dal batter, add salt and mix well using your hands or a spatula. Beat the batter to make it more airy and allow the batter to rest/ ferment in a warm place for at least 6-8 hours.
For the idli steamer
Grease the idli plates with some oil. Spoon the batter into the depression of the plates. Steam cook till done. Switch off the gas and remove the plates from the steamer. Wait for it to cool for at least 5-7 minutes and then using a spoon, run it on the side of the idli plate to remove them and serve.
For the coconut chutney
Add the coconut, roasted chana dal, green chillies into the small jar of the mixer. Add water and allow it to soak for around 5 minutes. Grind it coarsely. Transfer it to a serving bowl. Heat a small pan/iron ladle with oil and temper with mustard seeds, urad dal and curry leaves. Pour it over the chutney. Mix well and serve with idlis.
Excerpted with permission of Juggernaut from ‘WHAT’S IN YOUR DABBA? Celebrities, Chefs and Foodies Share Their Favourite Easy Recipes’ by Tweak India
Join Whatsapp Channel of The Tribune for latest updates.
2
3
7
8