Posted on December 10, 2019 at 1:46 am

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Uncensored Interview With Award-winning Chef Sanjeev Kapoor

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Uncensored Interview With Award-winning Chef Sanjeev Kapoor

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This Punjabi dish is delicious and perfect for a family gathering. ⁠⠀ Here, spicy chickpea curry is cooked in a flavourful green masala. And fresh coriander renders a beautiful flavor to this recipe. ⁠⠀ Serve it with puris and enjoy.⁠⠀ ⁠⠀ Ingredients ⁠⠀ Chickpeas 3/4 cup⁠⠀ Fresh coriander 1/4 cup⁠⠀ Fresh coriander leaves, small 1 bunch⁠⠀ Salt to taste⁠⠀ Cinnamon 1/2 inch a piece⁠⠀ Cumin seeds 1 1/2 teaspoons⁠⠀ Coriander seeds 1 1/2 teaspoons⁠⠀ Black cardamom 1⁠⠀ Clove 4-5⁠⠀ Green chilies 2⁠⠀ Ghee 4 tablespoons⁠⠀ Onion sliced 2 medium⁠⠀ Ginger paste 1 teaspoon⁠⠀ Garlic paste 1 teaspoon⁠⠀ Dry mango powder (amchur) 1/2 tablespoon⁠⠀ Garam masala powder 1/2 teaspoon⁠⠀ Black salt (kala namak) to taste⁠⠀ Red chili powder 1/4 teaspoon⁠⠀ ⁠⠀ Method⁠⠀ Step 1⁠⠀ Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix.⁠⠀ Step 2⁠⠀ Add three cups of water and a little salt and pressure-cook till the pressure is released five or six times (five or six whistles).⁠⠀ Step 3⁠⠀ Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves.⁠⠀ Step 4⁠⠀ Grind the fresh coriander and green chillies to a smooth paste.⁠⠀ Step 5⁠⠀ Heat three tablespoons of ghee in a nonstick kadai; add the onion and sauté for three or four minutes till golden brown.⁠⠀ Step 6⁠⠀ Add the ginger paste and garlic paste and continue to sauté for another minute.⁠⠀ Step 7⁠⠀ Add the roasted spice powder, dried mango powder, garam masala powder, black salt and coriander-green chili paste and sauté for two or three minutes, or till the ghee separates from the masala.⁠⠀ Step 8⁠⠀ Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry.⁠⠀ Step 9⁠⠀ Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes.⁠⠀ Step 10⁠⠀ Heat the remaining ghee in a small pan; take it off the heat and add the chili powder. Pour immediately over the chana and cover the pan.⁠⠀ Step 11⁠⠀ Leave to stand for five minutes. Serve hot with puri.⁠⠀ . . #punjabirecipes #SKrecipes

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Uncensored Interview With Award-winning Chef Sanjeev Kapoor. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine today. Chef Extraordinaire, TV show host, author of best-selling cookbooks and a recipient of Padma-Shri award (Indias highest civilian award) for his culinary contribution and for putting India on the world’s culinary map. Here is a Q and A with Chef Sanjeev Kapoor. Enjoy!

Chef Sanjeev Kapoor no introduction required to this brand name. How does it feel to be recognized as a leading brand?
Beholden and complacent!

One of the most popular shows in the early ’90s was Khanna Khazana where a man with dimples appeared in the kitchen and was most-watched among women. Tell us more about being your popularity among women?
Why just women? There are boys, men, husbands, fathers-in-law, grandfathers, professionals and everyone else, right from the age of 6-80, and beyond! What would you say about this?

You are a celebrity chef. Give us a little bit of insight into your lifestyle.
work hard,

Being a celebrity, how did you manage to maintain your sanity for so long? What is a secret for a peaceful mind?
Smile, a lot and by keeping it simple!

If you had to number these as your favorite – Street food/ home-cooked meal/ fine dining. What order would you put them from favorite to least favorite?
Most favorite would be home-cooked meals, especially maa ke haathon ka khana! Rest follows, in no particular order.

We see the bright side of being a celebrity chef. Is there any darkness you would want to share with us? Chef’s struggles?
Challenges are a norm, a part, and parcel of life. You can either convert them into an opportunity or you can sit back and whine about them – I always go with the former. In fact, if something isn’t challenging, it won’t excite me. Like everyone else, I too have seen some tough times in my career. But, my mantras of hard work and believing in what I did, made me sail through. I have always been fearless with my decisions. Also, I have not shied away from my responsibilities. I believed then and now, that hurdles are stepping stones for success. And that’s what the truth is!

You probably have to try out a lot of cuisines for the constant learning process of being a chef. If there a moment where you tried something and you absolutely regretted it?
Not yet.

How Chef Sanjeev keeps himself fit?
My fitness mantra is to have a healthy lifestyle – a combination of exercise, diet, good sleep, smile and a positive state of mind. Also, I don’t say no to food. Just make sure that I burn the extra calories, the right way!

What would you change if you had a chance to go back in time?
I guess I would’ve completed my Architecture course! But, still, get into the world of food!

Share a milestone moment in your life with us…
Whatever I’ve achieved in life has been a milestone for me. But, some of the most special ones would be receiving the Padma Shri and getting interviewed by a bunch of talented individuals for a case study for the Harvard Business School! This was quite recent.

Few words for your fans….

There are absolutely NO shortcuts to success. Your ‘hustle’ is the only thing that will take you to places! 

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