“The Recipe I'm Fa­mous For!”

Three fa­mous chefs and cook­book authors share their claim-to-fame recipes and se­crets...

Cosmopolitan (India) - - LIFESTYLIST - By Me­her Ba­jwa

Veg­gie PLT

“This is my In­dian veg­e­tar­ian ver­sion of a BLT with pa­neer, let­tuce and to­ma­toes.”


For the mari­nade: 140gms Greek yo­ghurt 1tbsp each of peeled, grated root gin­ger; grated gar­lic; chilli pow­der; ground cumin; garam masala and pa­prika 8tbsp le­mon juice 4tbsp veg­gie oil.

For the sand­wich: 300gms cottage cheese cut into long 1cm slices whole­meal bread 4tbsp le­mon juice 2 finely sliced vine to­ma­toes crisp let­tuce leaves finely sliced rings of red onions


Stir to­gether the con­tents for the mari­nade and sea­son to taste.

Place the slices of cottage cheese in the mari­nade and leave for 20 min­utes. Place a piece of foil on a mesh tray and turn the oven to a grill set­ting. Ar­range the slices on the rack and grill for 10 min­utes, turn­ing once, or un­til the edges are char­ring.

Mean­while, toast the bread. Stir to­gether the mayo, yo­ghurt and le­mon juice, and sea­son lightly.

Spread mayo over one piece of toast, and place a layer of tomato slices, then let­tuce. Top with the pa­neer, add the onion slices, then the last toast.

An­jum Anand, TV host and au­thor of An­jum’s In­dian Veg­e­tar­ian Feast My cook­ing style in three words is... tasty, rel­e­vant and healthy. The one se­cret in­gre­di­ent that works ev­ery­time is... yo­ghurt. My favourite dish to cook on a lazy day... chilli cheese toast. My top tips for cook­ing at home... be or­gan­ised, fo­cus a lit­tle, and don’t for­get to have fun!

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