VALENTINE’S DAY SPECIAL GOURMET

Valentine's Day is considered a holiday in several parts of the world when lovers express their affection with greetings and gifts. It is also called St. Valentine's Day. The holiday has expanded to express affection between relatives and friends. Valentine's Day, also called Saint Valentine's Day or the Feast of Saint Valentine, is celebrated annually on February 14. The best way to celebrate Valentine is to remember the love of God. The Bible says, 'for God so loved the world that He gave His only begotten son. It is a time of giving. Valentine reminds us of the gift of God to mankind and true love of God in our hearts. That we have to also love the way God loves. Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonour others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.

Cupid is often portrayed on Valentine's Day cards as a naked cherub launching arrows of love at unsuspecting lovers. But the Roman God Cupid has his roots in Greek mythology as the Greek god of love, Eros. A pagan fertility ritual was held in February each year and the Pope abolished this festival and proclaimed 14 February Saint Valentine's Day, thus establishing this feast day on the Catholic Calendar of Saints. The poet Chaucer in the Middle Ages was the first to link St Valentine with romantic love.

The first Valentine's Day was in the year 496! Having a particular Valentine's Day is a very old tradition, thought to have originated from a Roman festival. The Romans had a festival called Lupercalia in the middle of February - officially the start of their springtime. Some popular valentine's day traditions include exchanging gifts such as roses or chocolates, and a romantic night out or dinner. While school and college students often exchange valentine's cards/ messages and gifts that may contain chocolates and more.

Here are a few yummy and delicious treats to try out and surprise your valentine with your culinary skills!

Recipe-1] ROLLING UP FIRST IMPRESSIONS

Ingredients:

For the dough:

Maida- 1 cup

Salt-1/2 tsp

Oil- 2 tsp

Warm water as needed

For the filling:

Boiled chopped chicken- 1 cup or paneer/ soya keema- 1 cup

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Onion- 1 small chopped

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Spring onion greens- ½ cup chopped

Grated cheese- 2-3 tbsp.

To fry- oil as needed.

For the dip to go along:

Tomato ketchup- ½ cup

Tomato puree- ¼ cup

Oil-1 tsp

Garlic-1 tsp chopped

Capsico sauce- ½ tsp

Water-2-3 tsp

Crushed black pepper to taste

Coriander leaves- 2 tsp chopped

Schezuan sauce-2 tsp

Method:

1. Prepare the various elements of the recipe as listed.

2. Start up with the dough making for the rolls, prepare a firm hard dough and keep covered under a damp muslin cloth for 15 mins.

3. Meantime prepare the filling for the rolls, boiled chicken and chop it finely, add in sprouts/ shredded capsicums and add salt, pepper, herbs as desired. Cook for 1-2 mins. add in the sauces, mix well and turn off the flame. Similarly, we can use soaked soya chunks, grated paneer, assorted mix veggies as well.

4. Add in the cheese lastly and mix, allow the filling to cool. Prepare a solution of maida and water as a solution to help in sealing the rolls.  Divide the rested dough into 10-12 small lemon sized portions and roll out each portion into a round thin chapati, place a little of the chicken/veg filling towards one side of the chapati, apply a little of the maida water paste on the edges and start rolling and folding it up into a roll or a cigar shape, sides to be locked in and sealed up as well.

5. Heat oil to a medium temperature and slide in the rolls one by one and cook them on all sides evenly and remove once nicely golden browned. Drain them on a kitchen tower/ tissue papers and then cut them 1 x 2 and serve hot.

6. To prepare the dip to go alongside, heat oil in a pan add in garlic, the tomato sauce and all other ingredients with a little water and allow to cook for 1-2 mins. serve it warm with the fried rolls.

Recipe-2] TICKLING TEMPTATIONS

Ingredients:

Canape cups- 12-16 pieces

For the stuffing:

Boiled peeled diced potatoes- 1 cup

Green capsicum- ½ no chopped

Onion- ½ chopped

Tomato-1/2 chopped

Green chili-1 tsp chopped

Mayonnaise-1/2 cup

Capsico sauce- ½ tsp

Lime juice-1 tsp

Chaat masala- ½ tsp

Crushed black pepper- ¼ tsp

Raisins-2 tsp

Sliced almonds/cashews- 2 tsp

Parsley- 2 tsp chopped

Olives- black/green – 2-3 tsp sliced

Method:

1. Choose between using read to use canape cups/ tart shells or use mini papad and fry/ roast them and shape them into small cups.

2. To prepare the filling, combine together all the ingredients in a mixing bowl, check for seasonings and adjust as per taste.

3. Just before serving, spoon in the prepared filling into the canape cups and garnish it with a choice of colorful options as listed above including nuts.

4. Arrange the set canapes on a serving plate/ platter and serve immediately.

Recipe- 3] DRESSED TO PERFECTION

Ingredients:

Boneless chicken breasts- 400- 500 gms.

For the marination:

Olive oil / oil- 2-3 tsp

Salt and pepper to taste

Mustard paste-1 tsp

White wine- 2 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

For the sauce to go along with the main course:

Boiled chickpeas- 1 cup, kabuli chana

Garlic- 1 tsp chopped

Lime juice-2 tsp

Cashews- 2-3 tsp

Salt and pepper to taste

Olive oil- 2-3 tbsp.

Chilled water-2-3 tbsp.

Tahini / white sesame seed paste- 2-3 tsp

Cream cheese- 2-3 tsp

Melted butter- 2-3 tsp

Parsley- 2-3 tsp chopped

Method:

1. To start up with the recipe, prepare the chicken breast pieces, marinate them and keep aside for 20 mins, place them on a greased baking/roasting tray and cook in a pre-heated oven at 160 degrees for 20-25 mins, remove and keep aside.

2. Using a food processor, prepare the chickpea sauce and once it is well blended and smooth, add cream cheese and melted butter and mix it well.

3. To serve the chicken recipe, slice the prepared chicken breasts, arrange them on a serving plate and drizzle over the prepared sauce, garnish with fresh herbs/ micro-greens and serve it with garlic bread.

Recipe-4] EARTHY EVOLUTION

Ingredients:

For the pasta:

Penne pasta / macaroni/ fussili pasta- 2 cups boiled

To toss the pasta:

Olive oil / oil- 2 -3 tsp

Garlic – 1 tsp chopped

Onion- 2 tbsp. chopped

Chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Salt to taste

Crushed black pepper- to taste

Lime juice-2 tsp

Parsley- 2 tsp chopped

Sliced chicken sausages/ salami pieces- ½ cup

Sliced mushrooms- 1 cup

Fresh cream-1/2 cup

Pesto sauce- ½ cup

Fresh basil- 5-6 no

Grated cheese- ¼ cup

Black and green olives- 3-5 no sliced

Pumpkin seeds/ sunflower seeds- 1-2 tsp

Method:

1. Prepare all the elements for the pasta recipe as listed.

2. Heat oil in a pan, saute the garlic, onion, mushrooms and saute for a few seconds, add in the sausages/ salami or assorted veggies as well as a choice.

3. Add in salt, pepper, herbs, chili flakes, add a little water/stock and then add in the fresh cream and simmer for 2 mins.

4. Add in the boiled pasta, and toss for 1-2 mins, turn off the flame and add in the pesto, lime, pepper finally and mix it lightly.

5. Assemble the pasta on the serving plate, add cheese, basil leaves, cherry tomatoes, micro- greens etc and serve hot.

Recipe- 5] LOADED LOVE FOR CHEESE

Ingredients:

Potatoes- 6-8 no medium sized with skin

Oil- 2 tsp

Butter- 2-3 tsp

Celery- 2-3 tbsp. chopped

Green chili- 1 tsp, chopped

Chicken salami- ¼ cup chopped or grated paneer for veg

Salt and pepper to taste

Mixed herbs-1/ 2 tsp

Chili flakes- ½ tsp

Parsley- 2 tsp chopped

Cream cheese- ½ cup

Grated cheese- ¼ cup

Spring onion greens- 2-3 tbsp.

Method:

1. Pre-heat the oven to 160 degrees celsius. wash the potatoes well, make slits in each potatoes not going down all the way.

2. Place the potatoes in a saucepan with a little salt and par cook them for 3-5 mins, drain the water and carefully remove the potatoes.

3. Mix together the ingredients together with a little seasoning to taste and insert a little of the filling mix into the slit open potatoes. Top them with a little grated cheese and cover with aluminium foil and place for baking for 20-25 mins, last few minutes to be baked open to slightly brown up the cheese on the top.

4. Arrange the baked cheesy potatoes on a serving plate/ platter and garnish with spring onion greens, hung curd dip, sour cream, serve it hot with tomato sauce/ Capsico as a side dish.

Recipe- 6] THE VERY BERRY DELIGHT

Ingredients:

Fresh strawberries- 10-12 no

For the custard – cream mixture

Milk – 400 ml

Sugar to taste

Custard powder-2-3 tsp dissolved

Fresh cream – 1 cup, sweetened, whipped

Vanilla essence- 2-3 drops

Strawberry crush-2-3 tsp

Melted white chocolate/ milk chocolate- ½ cup

Gelatin- 2-3 tsp melted

Crumbled up mava pedha- ¼ cup

Gulkhand- 2-3 tsp

Fresh mint leaves/ cherries/ praline for garnish

Method:

1. Start up by preparing the custard, boil milk add in sugar to taste, add in the dissolved custard powder solution, thicken up to a coating texture, cook for 2-3 mins, turn off the flame, cool and chill.

2. In a mixing bowl, combine together the chilled out custard and add in the sweetened whipped cream, add in vanilla, gelatin, and melted white chocolate, strawberry crush and cut and fold the mixture.

3. Using dessert cups/glasses start layering the dessert starting with the custard cream mix, sprinkle the crumbled indian sweet/mithai add some Gulkhand, nuts, fresh strawberries and continue layering.

4. Allow the cups/glasses to set in the fridge and chill for 2-3 hours and garnish appropriately and serve it cold. It is an unusual combination dessert with a touch of innovation and just right for the occasion.

Here’s wishing all our readers a very Happy Valentine’s Day!

Happy Cooking!