Vinay, who calls himself a “very foody” person, has recently opened up a new restaurant “Royale Gundruk” at the premise of Baryo Fiesta Food Court in Naxal. A model-turned actor, Vinay is not just the owner of the restaurant but also cooks for his clients, “whenever he is free from his other jobs.” [break]
“I am synonymous to foods,” says Vinay when we met him at his restaurant. He had two of his recipes for us, the ‘Piro Aludum’ and ‘Masala Chicken Curry’.
Now a promising cook, Vinay still recalls those days when he learnt cooking on his own. While studying film-acting in Mumbai in 2003, he did not have any option but to start cooking himself “or else he would go hungry.” He remembers the day when he first tried making gravy chicken for his friends. He had no one to instruct him how to prepare the delicacy but the gravy chicken-curry turned up a khichadi thick soup. His friends however managed to eat.
He has forgotten how many times he spoiled the food while trying to become a good chef. But then he never gave up. Eventually, he started enjoying cooking and in no time he received many compliments from his friends, which for sure flabbergasted his interest in foods. Today, you don’t need to describe him food spices and the way to prepare them.
He proudly says, “I don’t need to wait for someone to prepare food for me, I can do that on my own anywhere.”
From the courtyard of Royale Gundruk, Vinay took us to his kitchen where he was not an actor, neither a model nor a TV presenter but just an ordinary guy, “who is fond of foods and loves cooking.” Here we present this week’s Celebrity Kitchen.
VINAY’S RECIPE
I. PIRO ALUDUM
Ingredients:
Soyabean oil: 7 tbsp (tablespoon)
Panch Furan (soup, black cumin, dry coriander, fenugreek (methi) and timbur): 10 grams
Boiled potatoes: 200 grams (the quantity can increase in proportion to the number of people)
Garlic paste: 2 tbsp
Ginger paste; 2 tbsp
Dry chili paste: 2 ½ tbsp
Salt: 1 ½ tbsp
Turmeric powder: ½ tbsp
Cumin powder: 1 ½ tbsp
Chili powder: 1 tbspWater: ½ cup
Method:
1. In a non-sticking frying fan, heat soyabean oil for two minutes.
2. Add panch furan to the oil and leave it to turn chocolate brown.
3. Mix it with boiled potatoes. (Potatoes can be sliced in various shapes as you desire)
4. Add garlic and ginger paste to it. Stir the mixture properly and add dry chili paste along with salt, turmeric, cumin and chili powder.
5. Leave it for next three minutes to cook properly.
6. Add some water and leave it for next 3-4 minutes so as to thicken the delicacy.
7. Serve it in a dinner plate or in a bowl and garnish it with fresh green coriander and green salads.
II. MASALA CHICKEN CURRY
Ingredients:
Soyabean oil: 10 tbsp
Skin peeled chicken: ½ Kg
Chopped onion: 10 grams
Grated tomatoes: 15 grams
Garlic paste: 2 tbsp
Ginger paste: 2 tbsp
Chili powder: 1 ½ tbsp
Cumin powder: 1 tbsp
Turmeric powder: 1 tbsp
Meat Masala: 1 tbsp
Coriander powder: ½ tbsp
Water: 1 cup
Method:
1. In a wok (deep frying pan), heat oil and add chopped onion.
2. After the onion turn to hash brown add chicken slices into it.
3. Now, along with turmeric powder, add all the powder-spices aforementioned together.
4. Mix the ingredients properly for a minute and cover it with a dish cover for 2 minutes.
5. Add ginger and garlic paste.
6. After another 2 minutes put grated tomatoes to the chicken and mix it properly.
7. After five minutes more, add water and cover it again.
8. Leave it for next five to eight minutes and your Masala Chicken curry is ready to eat.
9. In a round glass bowl, garnish it with coriander leaves, fresh carrots and tomato slices.
(All photos by Bikash Karki.)
avash@myrepublica.com
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