superstar Chef Dipna Anand from London at Starbucks@ CP, New Delhi is not a casual thing. When I got a chance to meet and chat with Dipna Anand for her new
book “Beyond Brilliant: Inspired Indian Cooking” is really big opportunity for me.
She is very down to earth and friendly by nature and easily connects with each other.
After meet and with her, I got so many positive vibes for my culinary career.
Dipna runs own Indian Cookery School, Works as Head Chef with her Father in
Brilliant Restaurant @ Southall, giving lectures at the university of West London
in subject of hospitality, catering and Indian cooking. Currently, she is on
mission to promote healthy Indian food around the world through TV series, cookbook and
Air Channel. She has sweet tooth and made Sooji Ka Halwa as her first recipe in
childhood, learnt from her mom.
recipes and easy to cook with simple ingredients which are available in every Indian Kitchen. She’s features healthy wealthy 40 recipes in book with pictorial details. Her book is divided into 5 parts:
- Welcome & Our
- A Brilliant
student & Teacher
- The Brilliant
- The Brilliant
- The big Brilliant
about experiences, career, recipes and more about family. Here is one recipe
which I tried at home from her new book “Beyond Brilliant”, Onion Bhajis (Punjabi
Pakoras) with minty yogurt chutney.
North Punjab region and most favorite appetizer in my family too, that’s the
main reason I choose this item. As you know, Onion bhajis are perfect as evening
snack with tea or coffee in winter season. Specially I love the flavor of vinegar
and pomegranate seeds both gives interesting twist which influence me
a lot to try this dish for my love ones.
which you can eat with anything and it gives fresh and blissful flavor to
appetizers like samosas, kebabs and pakoras. Generally people grind the mint
coriander and spices with yoghurt but in this recipe, Dipna add the mint and
coriander paste in fresh yogurt and serve with savory items.
blissful minty yogurt chutney gives perfect bite to your taste buds, must be
Time: 20 Minutes
Time: 15 Minutes
coriander, vinegar, ginger paste and spinach into a bowl and mix with hands.
masala, cumin seeds, coriander powder, and baking soda and pomegranate seeds
and mix again thoroughly. Add gram flour and water if needed to combine the
flame. When oil is hot enough, add small round dumplings bhajis size until
golden and crisp. Drain them on kitchen paper and serve with minty yoghurt dip.
In a blender, combine mint, coriander, chilies, lemon juice, cumin seeds,
amchoor and grind until the ingredients become a paste. Keep aside.
bowl. Add the mint paste to the yoghurt mixture and whisk for one minute until
the ingredients are combined. Enjoy the chutney.
review, review on beyond brilliant, starter, appetizer, side dish, dip,
chutney, minty yoghurt chutney, onion pakoras, snacks, winter recipes, simple
recipes, simplytadka, Punjabi cuisine, Punjabi pakoras, brilliant restaurants.
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