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Kings of the Kitchen
They say that the best way to a man’s heart is through his stomach. But what if it were the other way around?
Rohit John Chettri, Avas Karmacharya and Bijay Gautam share some stomach filling and heartwarming recipes with WOW women.
Text by: Sachitra Gurung
Photos: WOW PHOTOFILE: Ram Tandukar/ Gokul Shrees
Rohit John Chhetri
“I am a big time foodie who loves to cook. This is my go to meal and takes less than 20 minutes. It’s super easy to make, very filling and super delicious!”
EASY SPAGHETTI CARBONARA
Butter: 2 tbsp
Flour: Just enough to thicken the pasta sauce
Cream: 75 ml
Milk: 50 ml
Egg yolk: 2
Bacon: 30 gms
Salt and pepper: As per your taste
First, melt the butter in a non-stick pan over medium heat and add flour to it. Stir the mixture properly and make sure there are no lumps. Add cream and milk to a consistency you want the sauce to be. Add egg yolk to the mixture and stir again. After everything is mixed properly, add salt and pepper. It’s up to you to add bacon to the mixture or not.
Start by boiling the water and add a little bit of salt to it. Put in the spaghetti and boil until it’s perfectly cooked (little firm, not mushy).
Mix the sauce and spaghetti and toss well. Finish off by grating parmesan cheese and sprinkling pepper and parsley flakes.
“At a very young age, my mum taught me how to cook. I have always enjoyed making new dishes. This dish just looks like aalu chop, but I have stuffed cheese to give it a twist. There is no harm experimenting and who does not like melting cheese in their mouth? This recipe perfectly goes with tea during the monsoon.”
CHEESE AALU CHOP
Potatoes: 6-7 big sized potatoes
Yak cheese: 100 gms
Soyabean oil: Half a cooking vessel
Gram flour: 2 cups
Salt: 3 tbsp
Turmeric powder: 1.5 tbsp
Chaat masala: 1 tbsp
Cumin powder: 2 tbsp
Ginger-garlic paste: 2 tbsp
Green chilli: As per taste
Garlic leaves: 10 gms
Coriander leaves: Half a bunch
Mint leaves: A bunch Sichuan pepper
Powder: 0.5 tbsp
Cheese aalu chop:
Boil the potatoes. Remove the peel and mash the potatoes in a big bowl. Grate the cheese and add into the mashed potatoes. Then finely chop garlic leaves, green chilli and coriander leaves and mix them into the mashed potatoes and cheese. Except for Sichuan pepper and gram flour, add in all the spices aforementioned to this mixture.
Now in a deep pan, heat oil on medium heat. Put gram flour in a separate bowl, add a glass of water, a pinch of salt, a pinch of turmeric powder and a pinch a chaat masala and mix well. Then make a round or a flat ball of the mashed potato and dip each into the creamy gram flour. Deep fry the balls until they turn light golden brown.
In a traditional stone grinder or mixer add fresh mint leaves, half a tablespoon salt, some green chillies and Sichuan pepper. Grind to a fine consistency.
“Cooking is a therapy for me. This is one of my favourite recipes.”
BUTTER RICE, EGGPLANT & GEDAGUDI
Rice: 2 cups of rice
Butter: 120 gms
Rock salt: As per taste
Eggplant: 4 small sized.Washed. Cut in round shape, mid thickness
Black jeera: 1 tbsp
Sesame oil: As per required
Sichuan peppers: Half tbsp
Mixed lentils: 200 gms. Soaked overnight
Mysore curry masala: 4 tbsp Tomatoes cup, finely chopped
Onion and garlic paste: tbsp
Curry leaves: 10
Coconut oil: 5 tbsp
Wash and dry the rice. Heat the pressure cooker and put 120 gms of butter. Add the rice and fry on high heat for three minutes, pour four cups of water and close the lid. Let it cook on slow heat for 20 minutes (two whistles).
Heat sesame oil, black jeera and Sichuan peppers in a frying pan. As soon as the jeera and pepper crackles, add the diced eggplants and sauté well. Cover the lid and cook for two minutes. Open the lid and add salt and 100 ml of warm water. Cover the lid for two minutes more and cook. Let the water dry out and fry till its brown.
Heat the cooker and pour 5 tbsp coconut oil. Add jeera, dry chilli and let it crackle. After 20 seconds add curry leaves, onion and garlic paste to the mixture. Throw in the mixed lentils and fry for five minutes. Sprinkle some salt according to taste. Add Mysore curry masala and fry the mixture for another two minutes. Add tomatoes and four cups of warm water. Let the lentils cook on slow fire for another 25 minutes.