Say goodbye to lockdown blues with these 3 delicious recipes

Celebrated chefs share their go-to recipes in the kitchen.

By ET Bureau | May 30, 2020, 05.22 PM IST

Make your lockdown diaries interesting with these recipes.

Got a craving? We ask these celebrated chefs and cooks to share some of their go-to recipes in the kitchen:

Buttery White Wine Pasta: Recipe by Sonal Holland, Master of Wine

“When it comes to comfort food, few would argue about the joy of digging into a piping hot serving of pasta,” says Sonal Holland, Master of Wine.

Ingredients:
3 tbsp white wine
1 cup pasta
1 tbsp butter
1 cup grated parmesan cheese

water to boil
salt to taste

Method:
- In a saucepan, bring water to a boil. Add the pasta and season with salt. Add a few drops of oil to the boiling water to prevent pasta from sticking as it cooks.
- Cook till pasta is al-dente. Strain the pasta well using a colander. Do not discard the liquid, set aside to prepare sauce.
- Heat another skillet on medium heat, add about 3 tbsps of white wine and allow to reduce for 30 seconds to a minute, to allow the alcohol to evaporate.

- Add about 2 cups of the water reserved after straining pasta to the wine. Add 1 tbsp of butter and 1/2tsp salt and allow to simmer. The sauce should reduce and thicken as it cooks but should still remain runny in consistency.
- Add the pasta to the simmering sauce and mix well. Optionally, you can also add olives, mushroom, broccoli, boiled corn or baby corn to the dish.
- Allow the sauce to reduce a little further. Add half the quantity of the grated cheese and mix well for a buttery yet lightly glazed sauce. The sauce at this stage should be creamy yet slightly runny.
- Plate the pasta, garnish with the remainder of the cheese and serve hot.

Healthy Fattoush Salad: Recipe by Chef Chef Devendra Khetle, Rue Du Liban

“An easy recipe you can whip up at home in a jiffy,” says Chef Chef Devendra Khetle

Ingredients:

For Fattoush Dressing
3 tbsp olive oil
juice of 1 lemon
2 tbsp pomegranate molasses
1 tsp Apple cider vinegar
pinch of salt
¼ tsp sumac spice

Vegetables for salad
Romaine lettuce- 70 gms
Fresh Mint- 10- 15 leaves
Red Radish- 1 no
Sliced, green capsicum- 1 no
Medium diced, cucumber small- 1 no
Medium diced, Tomato large – 1 diced
Pomegranate seeds - few pieces
Pita bread- 1, toasted crispy

Method:
- Mix all the ingredients in a mixing bowl with a whisk till it blends well together. Keep it aside for dressing.
- Wash all the vegetables thoroughly before cutting. Add all the vegetables in a bowl and toss well.
- Drizzle the fattoush dressing on the salad and mix again.
- Sprinkle pomegranate seeds on top.
- Garnish with crispy pita bread.

Home made Apple Bake Yoghurt: Recipe by Chef Ashok Suyal, Pastry Chef at Jaypee Greens Golf & Spa Resort

“An easy to put together recipe that everyone will love during summer,” says Chef Ashok Suyal.

Ingredients:
1 apple
100 yogurt
100 ml cream
100 g condensed milk

Method:
- Peel apple cut into small pieces and put in ceramic cups. Mix all ingredients together mix well and fill in the cups
Put some water in baking tray and place cup on the tray
- Bake at 170 c° for 12 to 15 minutes. Cool at room temperature
- After cooling keep in fridge for one hour. And serve

Five easy recipes that are perfect for a rainy evening

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The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?

To make it even better, we asked Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi to add some spice to your monsoon with his secret recipes.

Now you have something new for each rain.