Chef Vineet is the Michelin-star chef with over 16 years of culinary experience. He has worked at the Oberoi hotel in Mumbai, and the Star of India in London followed by ‘Zaika’ in Chelsea and then on Kensington High Street. Following this success, he became the first Indian chef to hold two Michelin stars when Rasoi by Vineet in Geneva first gained its presence.
He has been featured in the Top 1000 Most Influential people in London in 2009. After holding a string of restaurants internationally, he took over the role as consultant chef to the Indian restaurant ‘Indego by Vineet’ Vineet and is now overseeing the menu at Sheraton Dubai Creek Hotel & Towers, with the restaurant is aptly named ‘Ashiana by Vineet’. Ashiana is translated from Hindi to English means a happy home. We caught up with him to find out his favourite recipes!
Saffron Kulfi - Pista Malai
Ingredients:
1L Rabdi
500g Sugar
15g Saffron Powder, Diluted
500g Whipped Cream
Method:
1. Mix Rabdi with sugar and add the diluted Saffron to it.
2. Fold the mixture with Whipped Cream and pour in to desired moulds.
Pista Malai
Ingredients:
500g Labneh
250g White Chocolate
250g Pista Chopped
Method:
1. Temper the White Chocolate and add to Labneh.
2. Freeze the mix until rolling consistency and make small sized balls
3. Crust them with chopped Pista.
Sambar Podi prawns
Ingredients:
4g whole red chilly
40g coriander seeds
4g black pepper
2g Fenugreek seeds
6g cumin seeds
2g Mustards seeds
2g Asafoetida powder
10g Toordal
10g channa dal
4g Curry leaves
2g Turmeric Powder
Method:
1. Dry roast all the spices separate on a low heat
2. Dry roast the lentils separately
3. Dry roast curry leaves
4. Dilute the asafotida in a little water and temper with little amount of oil and fold the roasted spices, curry leaves and lentils.
5. Allow it to dry completely overnight.
6. Grind them coarsely.
Sambar Podi
Marination:
2 kg Jumbo prawns
2 tbsp vegetable oil
2 tbsp sambar podi powder
¼ tsp turmeric powder
¼ tsp ginger chopped
1 green chilly
¼ lemon juice
Few curry leaves
Salt to taste
Method:
1. Mix all the above ingredients together and marinate prawns with the spice mix for 30 to 40 min.
2. Grill prawns until cooked.
Lemon and peanut rice
Ingredients:
20ml vegetable oil
2 dry red chillies
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal split
2g ginger chopped
1 green chilly
1 red onion finely chopped
Few curry leaves
2g turmeric powder
2 cup steamed rice
4 lemon fresh
8g coriander leaves chopped
Salt to taste
Method:
1. Heat oil in a pan and add dry red chillies and mustard seeds.
2. Add channa dal and urad dal split and sauté until golden brown.
3. Add ginger, green chillies and curry leaves.
4. Now add on ions and sauté until transulant.
5. Add turmeric powder and gently fold in the steamed rice.
6. Finish with fresh lemon juice, fresh coriander leaves and adjust seasoning.
Beetroot – coconut moilee
Ingredients:
5 tbsp vegetable oil
4g mustard seeds
10g ginger julienned
2 green chilly
4 tbsp beetroot puree
1 red onion, sliced
Few curry leaves
400g Coconut milk
Salt to taste
Method:
1. Heat oil in pan, add mustard seeds and allow it to crackle.
2. Add ginger, green chilly and curry leaves.
3. Add onions and sauté until translucent.
4. Mix in coconut milk and bring it to boil on a slow flame.
5. Finish with beetroot puree and adjust seasoning.
Rajma Ragda Patties
Ingredients:
400g red kidney beans
20ml vegetable oil
4g cumin seeds
8g ginger chopped
8g garlic chopped
2 red onions chopped
2 fresh tomatoes chopped
1 green chilly slit
½ tsp red chilly powder
¼ tsp coriander powder
¼ tsp turmeric powder
4g coriander leaves finely chopped
½ lemon
Salt to taste
Method:
1. Heat oil in a pan, add cumin seeds and allow it to crack.
2. Add ginger, garlic, green chilli and sauté for a while.
3. Add onions and sauté until golden brown,
4. Mix in all powdered spices and cook on a slow flame.
5. Add tomatoes and mix well.
6. Once tomatoes are mashed add kidney beans.
7. Finish with coriander leaves, lemon juice and adjust seasoning.
Spinach Patties
Ingredients:
2 kg spinach, blanched, chopped
2 potatoes, boiled and grated
30ml vegetable oil
4g cumin seeds
4g ginger chopped
4g garlic chopped
¼ tsp red chilly powder
¼ tsp coriander powder
200g white sesame seeds
150g flour
Salt to taste
Method:
1. Heat oil in a pan, add cumin seeds and allow it to crack.
2. Add ginger, garlic, and sauté for a while.
3. Mix in all powdered spices and cook on a slow flame.
4. Add spinach and sauté until all the water evaporated.
5. Fold in the potatoes and adjust seasoning.
6. Cool the spinach mix and shape them in to small patties.
7. Make a slurry with flour and little water and dip the patties.
8. Crust with white sesame seeds and deep fry.