Rice and chapattis form an indispensable part of an Indian meal but they have always been the side accompaniments. Chef Vaibhav Mahajan experiments with them to give them a new avatar. He spoke to Trisha Mukherjee
Wondering what to do with the left over chapattis or rice from last night’s dinnerIJ Chef Vaibhav Mahajan has an interesting solution to offer. Seeking to defy conventions, chef Mahajan’s new show Roti & Rice will take you through an innovative and unique culinary journey of rice and bread making from across the world.
Chef Mahajan, who comes with a gamut of experience in gastronomy, will showcase healthy yet luscious recipes made out of the two staple grains of India. Chef says, “Both are easy to cook and can taste better than the ones dished out at any five-star restaurant.” He adds, “The basic idea is to showcase rice and chapattis from a new perspective and highlight their health aspects. I have digressed from the conventional Indian rice and curry recipes,” says chef.
Chef Mahajan has given an interesting fusion twist and has come up with juicy exotic recipes like khimchi rice, vegetable flavoured brown rice, paella, risotto and tacos, hailing from Italy, Jamaica to Spain and Mexico.
Although majority dishes belong to the international platter, several Indian innovations are worth mentioning. Chef Mahajan’s leftover rice pudding is a delight and makes for a savouring dessert. As the name suggests, it is made out of leftover rice and as the chef points out, is an absolutely “no-fuss recipe”. He explains, “I owe this dish to south India where I grew up. It is not more than a 20-minute job, including all the preparation and cleaning up. You just have to mix the rice with eggs and coconut milk and add sugar to taste. Cinnamon and nutmeg enhance the flavour. After mixing the ingredients, bake it in waterbed for not more than 10 minutes and the pudding will be ready.”
Now you don’t have to hunt for a restaurant that serves a taco that satiates your quintessential cravings, thanks to chef’s customised Mexican taco recipe. The leftover chapattis tend to get harder and we wish to throw them away. But the chef has an alternative to offer. “The hard chapattis can be deep fried and made into crisp tacos. The best part is that you can put the toppings of your choice and make your own Mexican delicacy,” he says.
An interesting innovation is the chicken and rice casserole with spinach and mushrooms. As exotic as it sounds, the dish is equally high on nutrients. Made in extra light olive oil, it ensures minimum calorie intake. Easy to cook, the casserole requires not more than 30 minutes to cook. Besides, it is filling and can be safely consumed as a main course.
“After frying onion and garlic in olive oil, add mushrooms and spinach and cook for about eight minutes, until they begin to wilt. Melt another three tablespoons of oil over medium-high heat. Add flour, and cook for a minute or so, with constant whisking. Slowly add milk and continue whisking until the mixture comes to boil and thickens. Add rice and chicken and transfer it to a lightly greased casserole dish. let it stand for five minutes before serving,” says chef. “It can also be covered and refrigerated overnight, or baked,” he adds.
With chef Mahajan’s show on Zee Khana Khazana, one can definitely look forward to see how roti and rice transform into succulent exotic dishes. With the innovative culinary journey that he takes us through, the staple menu of the Indian household kitchen is likely to witness a lot less food getting wasted and that too with an international fervour.