Your search for easy, gourmet recipes ends here. Chef Ranveer Brar, the charming television host on shows like Masterchef India, The Great Indian Rasoi and Himalayas The Offbeat Adventure, shares a few tips to make cooking fun and fab.
What did you cook yesterday at home to beat the lockdown blues?
I focus on small but regular portions throughout the day. For instance, the rice I cooked in the morning for my family is reused in some or the other form, such as a fried rice platter. I have also decided to not splurge on ingredients and to cook food with the basics that provide essential nourishment to all.
Once the lockdown is called off, where would you like to go and eat?
For now, I would side with caution even after lockdown is lifted because it really isn’t over until it’s over. At the moment, I am enjoying the simple pleasures of home cooking.
What are you reading these days?
One of the best things for me in this timeout is rediscovering my books. Currently, I’m reading The Uncommon Type by Tom Hanks; The Third Curve by Mansoor Khan and Food for Thought, Thought for Food by Richard L Hamilton.
What are you binge-watching on Netflix?
The latest season of Moneyheist. Also, Sherlock is my favourite!
Please share your favourite food recipe that can be easily made by our readers.
A wholesome dish that can make for a great breakfast as well is Nachni and Oats Chilla. In fact, I’ve shared it on my social media channels as part of my Lockdown Cookbook series #RBLockdownCookbook.
Timing: 8 am – 8:30 am
Prep time: 10 minutes
Cooking time: 25 minutes
● Dry roast the oats in a nonstick pan for 5 mins on medium flame. Take them out, then let it cool down.
● Grind roasted oats to fine powder, as flour.
● Mix nachni flour, oats, yogurt and water in a bowl and mix till a smooth and lump-free batter is formed.
● Take the batter out in a bowl and add onion, green chillies and coriander. Mix well. Season with salt and mix again.
● Heat a non-stick pan and brush it with oil. Make chillas of the size you like and cook on both sides till brown.
● For the sprouts – In a bowl, add moong sprouts, salt and turmeric powder. Mix well.
● Have the warm nachni and oats chilla with moong sprouts and hung curd.
Which food pages on Instagram do you follow for inspiration?
I follow Massimo Bottura, especially his latest #KitchenQuarantine series. I love the manner in which he deals with people’s queries without making a big deal; it is so him!
This is what Gucci and Massimo Bottura’s new restaurant in Beverly Hills looks like
What is your message to people and clients?
It’s very important to stay positive. It’s as important to be mentally fit as it is to be physically strong. If we can treat this time to re-evaluate our lives and priorities, I’m positive that we have only better days to look forward to.
Post the lockdown, how do you think the world and the luxury consumption in India will change?
I personally believe that this lockdown is going to leave behind many lessons, and it’s up to us how many we learn. For instance, as a chef, I’ve always believed that less is more. In today’s scenario, we are actually appreciating that, by judiciously using resources. It’s also taught us that it is okay to not to be running on the hamster wheel, but, to take some time out for yourself and your loved ones.
We can live with what we truly need and not give in to consumerism. If you see now, when conditions are dire, it is the food supplies that we are rushing for and not other material possessions.
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