Spiced with handy tips, Vicky Ratnani's book, Vicky Goes Veg, has recipes from all over the world, but with an Indian twist. “Don’t watch the calories when you eat. Trust me, these sinful calories are completely worth it. Enjoy your life,” this is the philosophy Vicky lives by. Here are some recipes that will surely appeal to any foodie.
Chef Vicky Ratnani hosts a popular TV cookery show, also called Vicky Goes Veg, on NDTV Good Times, and is the corporate chef at Aurus, a fine dining restaurant in Mumbai.
Carrot Soup
PREP: 5 minutes
COOKING TIME: 30 minutes
SERVES: Eight
You need:
1 tbsp olive oil
1 onion, thinly sliced
½ tsp grated ginger
3 flakes garlic, chopped
250 g carrots, sliced/diced
½ tsp paprika
½ tsp toasted cumin powder
1 tsp cinnamon powder
1 tsp turmeric powder
a pinch of saffron
1 litre vegetable stock
3 tbsp rice
1tbsp lime juice
6 fresh mint leaves
a few sprigs of parsley
a few sprigs of coriander
chives, chopped (to garnish)
a dollop of yoghurt
Method:
1. Heat the olive oil. Add the onion, ginger and garlic. Let it sweat for three minutes. Add the carrots, paprika, cumin powder, cinnamon, turmeric powder and saffron. Sauté for 2-3 minutes.
2. Pour the stock in and cook for 10 minutes. Add the rice and cook until the rice and carrots are cooked. Remove some of the rice and keep aside to use as garnish.
3. Add the lemon juice, some of the fresh mint and half the coriander, keeping the other half for garnishing. Blend the soup to a smooth purée and then pour it out into a bowl.
4. Garnish with rice, fresh mint, sprigs of parsley, coriander sprigs, chives and yoghurt. Carrots are one of the rare vegetables that are more nutritious cooked than raw.
Black & Red Spiced Potato
PREP TIME: 10 minutes
COOKING TIME: 10 minutes
SERVES: Six
You need:
250 g potatoes, peeled and halved
1 tsp cumin seeds
3 whole dried red chillies
3 cloves
12 black peppercorns
a few cinnamon sticks
a pinch of smoked paprika powder
1 small onion, roasted, cut into chunks
1 red bell pepper, cut into pieces
1 yellow bell pepper, cut into pieces
salt, to taste
2 tbsp olive oil
1 tsp chopped fresh chives
1 tsp chopped fresh parsley
Method:
1. Immerse the potatoes in water until ready to use. Now, to make my black and red spice mix, dry roast the cumin seeds, dried red chillies, cloves, peppercorns, cinnamon and smoked paprika. Keep aside to cool. Grind to a coarse powder.
2. Drain the potatoes and mix with the onion and peppers. Transfer to a roasting tray. Season with salt and the black and red spice mix.
3. Add the olive oil and mix thoroughly. Roast in a preheated oven for 15 minutes at 180° C or till done.
4. Garnish with chopped chives and parsley. Dig in and enjoy. You could make this ahead of time and serve chilled. Beet, Feta & Orange Salad.
Beet, Feta & Orange Salad
PREP TIME: 30 minutes
ROASTING TIME: 20 minutes
SERVES: Six
You need:
½ tbsp roughly chopped ginger
1 tbsp chopped onion
1 green chilli, roughly chopped
80 g curd
juice of ½ an orange
2 tbsp red wine vinegar
2 tsp coriander leaves, chopped
4 tbsp olive oil
2 beetroots
salt, to taste
1 tsp extra virgin olive oil
30 g feta cheese, crumbled
1 tbsp dill
a few oregano leaves
½ tsp cumin powder
1 orange, peeled, sliced into
2 cm pieces
2 cups rocket lettuce, washed, pat-dried
crushed and toasted walnuts
pepper, to taste
Method:
1. Mince the ginger, onion and green chilli together. Hang the curd in a muslin cloth to get rid of the excess whey. Using a mixer, whizz up the hung curd with the minced onion, green chilli and ginger mixture. Add the orange juice, red wine vinegar, coriander leaves and olive oil. Blend.
2. Season the beets with salt and olive oil. Wrap in aluminium foil. Roast in the oven for 20 minutes at 160° C. Unwrap, and peel the skin and slice the beets thinly.
3. Season the feta cheese with dill, oregano and cumin powder.
4. Place the beets and oranges on a plate. Toss the rocket leaves with the curd dressing.
5. Sprinkle seasoned feta cheese, 2 tbsp olive oil and walnuts on top.
Stir-fried Yellow Squash Spaghetti with Parmesan Ginger
PREP TIME: 10 minutes
COOKING TIME: 5 minutes
SERVES: Four
You need:
1 medium-sized yellow squash, peeled, cut lengthwise to resemble spaghetti
salt, to taste
1 tbsp olive oil
a small knob of butter
a sprig of thyme
4 green chillies, chopped
1 tsp ginger, grated
a few basil leaves
2 fresh sage leaves
1 tbsp Parmesan cheese, grated or shaved
Method:
1. Add a pinch of salt to the yellow squash and mix.
2. Heat a pan, pour in some oil, and then add the butter, thyme, green chillies, ginger and finally, the squash. Toss and mix super quickly.
3. Add the basil leaves. This has to be done real quick in a hot pan. Otherwise, you will stew the squash. The idea is to stir-fry it bang, bang, bang! Garnish with some Parmesan and sage.
Feta is healthier and lower in fat than other cheese. The saltiness adds a different dimension to the dish. The best feta cheese comes from Bulgaria.
Chef Vicky Ratnani hosts a popular TV cookery show, also called Vicky Goes Veg, on NDTV Good Times, and is the corporate chef at Aurus, a fine dining restaurant in Mumbai.