Bored at home and haven't been to your favourite restaurants since a long, long time? Well, IndoreRocks.com is getting some of your favourite chefs and their famed restaurants to your home, almost literally !!
One of Indore's most famous chefs - Karan Kakkar - owner and head chef at the renowned, multi-cuisine restaurant CHEF'S ALCOVE is going to help city's rockstars with some quarantine cooking, live on Indore Rocks Facebook Page !!
Watch him cook live this Sunday, an easy recipe with minimal ingredients that you will most probably have in the lock-down period !! This is the third free webinar brought to you by IndoreRocks.com !!!
Chef Karan Kakkar has worked with India's first and most famous 5-star hotel - the Taj Mahal Palace, Mumbai, and has served to numerous celebrities and business tycoons like Mr. Ratan Tata, Mr. Mukesh Ambani, Mr. Amitabh Bacchan, Mr. Bryan Adams and many more, in private parties and at the hotel's member's-only club - The Chambers !! You can find out more about him and his restaurant here: CHEF'S ALCOVE !!
And remember, in these difficult times of the coronavirus COVID-19 pandemic, IndoreRocks.com has been bringing to you a series of very useful and learning webinars, with experts in the field !! All these webinars are totally free, only by IndoreRocks.com !!
Recipes given by Chef Kakkar after the webinar are given below:
Eggless Potato Gnocchi
April 29, 2020
"Hi. I am here again with another follow up recipe for the Live Feed Demo we conducted on Indore Rocks Facebook Page last Sunday. This on is for Eggless Potato Gnocchi which we had tossed in two different sauces, the recipes for which have already been uploaded to the blog for your perusal. I will be putting a link for the video at the end of this post for your reference. Gnocchi is an Italian preparation that has a lot of variations and can be served n number of ways. So go ahead and give it a try, you will not be disappointed." - Chef Karan Kakkar
Ingredients:
For the Potatoes:
Potatoes – 4-5
Salt
For Gnocchi:
Processed Potatoes – 200 gm
Flour – 100 gm
Milk – 6 tbsp
Butter – 1 1/2 tbsp
Nutmeg
Salt
Freshly Cracked Black Pepper
Salted water to boil
Ice cold water to chill
Method:
For Potatoes:
1. In a sauce pan, boil the potatoes in lightly salted water, uncovered, for around 20 minutes.
2. Strain and put in normal water for 5 minutes. Strain again and keep aside for 5 more minutes.
3. Peel and grate while still hot.
For Gnocchi:
1. In a large mixing bowl, mix all the ingredients, except flour and butter.
2. Gradually add flour to form a dough.
3. Once your dough is ready, mix in the butter and let it rest for around 30 minutes at room
temperature.
4. Roll into small balls and with 2 forks, one lying on inverted on the counter and the other in your
hand, roll the ball down the tines making slight depressions on the Gnocchi.
5. Bring the water to a boil and add the Gnocchi. Once it starts to float on top, let it cook for about a
minute, before transferring to cold water.
6. Strain and keep aside for excess water to drain for around 10 minutes.
7. Toss in a little olive oil.
Keep covered in the refrigerator for use within the next few days.
P.S. – You can bake the potatoes on a bed of salt for a different flavour and texture. If you bake, it will require a little less flour. You can also add a little Baking Powder for a slight fluffiness. Boiled Gnocchi can be kept for around 5 days in the refrigerator. You can also use semolina flour for the dough. It gives a slightly coarser texture.
Link to the video on Indore Rocks facebook page: CLICK HERE
April 29, 2020
"Hello All. The recipe I will be sharing today is the one that I had shown in the Live Feed Demo conducted on Sunday on Indore Rocks Facebook Page. It is for a Basic Cheese sauce pasta that you can use for Lasagna, Cannelloni, Pasta, Gratins, etc. We had made this sauce to toss the Potato Gnocchi, the recipe for which you can check out in the next blog post. We will be starting with a Basic White Sauce recipe that you can make and refrigerate for a couple of days, to be used as required. I will be attaching the video link for your reference. So dig out that whisk from the kitchen drawer and let's start." - Chef Karan Kakkar
Ingredients:
For White Sauce (flour):
Butter – 2 tbsp
Flour – 2 tbsp
Milk – 300 ml
For Cheese Sauce:
White Sauce Base – 2 tbsp
Water
Cream – 2 tbsp
Grated Processed Cheese – 3 tbsp
Oregano
Salt
Pepper
Method:
For White Sauce Base:
1. In a sauce pan, melt the butter and add the flour to make a Roux.
2. Cook for around 30 – 40 seconds and add half of the milk, whisking vigorously.
3. Once it thickens, add the rest of the milk and whisk thoroughly. Bring to a boil, cool and refrigerate
to be used later.
For Cheese Sauce:
1. In a pan, take the white sauce and water and bring to a boil.
2. Add the cheese, seasoning and herbs and mix properly.
3. Add the cream and bring to a boil. Add more water if required. The consistency can be
manipulated by adding cream to thicken and water to thin the sauce down.
4. The sauce is ready to use as desired.
P.S. – You can add a variety of cheese to the sauce as per the choice such as Parmesan, Cheddar, Cream Cheese, etc. To add a little spice, use chilly flakes.
Italian Tomato Sauce (Simplified)
April 28, 2020
"Hello Guys and Gals! How are all of you doing? Was on Facebook the other day, doing a Live Session. Did the demo for Potato Gnocchi with two different sauces, a tomato and a cheese. The recipe I will be sharing today is the one I have shown during the said demo. I will be sharing the link of the video. For any details kindly refer to the video. So without anything further this time, let’s get on with the recipe." - Chef Karan Kakkar
Ingredients:
Tomatoes – 6 medium sized
Finely Chopped Onion – 1 medium
Finely Chopped Garlic – 1/2 tbsp
Basil (fresh or dried)
Chilly Flakes – to taste
Olive oil – 1 1/2 tbsp
Freshly Cracked Black Pepper
Canned Tomato Juice – 1/2 cup (or 1 1/2 tbsp tomato puree)
Salt
Method:
1. Blend the tomatoes in a blender to a fine puree and strain with a fine strainer, removing the skin
and the seeds.
2. In a hot pan, add olive oil and saute onions till translucent. Add the garlic and saute for around 30-40
seconds.
3. Add the pureed tomatoes and bring to a boil.
4. Add the tomato juice and the flavouring and seasoning.
5. Cook to thicken to the desired consistency. For Pasta, you can keep the sauce slightly runny, for Pizza
a little thick and spreadable.
6. An alternate and a more authentic way to do the sauce is to blanch the tomatoes first, removing the
skin and the seeds before blending. You can choose any as per your convenience.
P.S. – Top the Pasta or Gnocchi with a little grated Parmesan Cheese for an awesome taste profile.
Link to the video on Indore Rocks facebook page: CLICK HERE
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