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Take the top stars of the day and dollops of desi sentiments. Add a dash of tears and sprinkle with lots of laughs. Blend with oodles of teen romance, a sprig of patriotism, and let it simmer with emotions. Garnish with rich production values and serve hot to the nation.
The master chef, Karan Johar seems to have found the perfect ingredients for a sure-shot entertainer as evidenced by Kuch Kuch Hota Hai and his latest Kabhi Khushi Kabhie Gham. Karan's recipe for screen success sounds simple but is not easy to emulate, so he shares his recipe for Sindhi mutton with us.
Karan's thought for food...
Sindhi mutton
3/4 kg mutton chops
1/4 kg kheema
7 to 8 tbsp oil
1 tsp cumin seeds
3 cloves
6 to 8 cardamoms
2 to 3 bay leaves
4 to 5 medium-sized onions (finely chopped)
6 green chillies (finely chopped)
1 tsp ginger garlic paste
Salt to taste
4 big tomatoes (finely chopped)
3 tsp coriander powder
2 tsp red chilli powder
tsp turmeric powder
2 to 3 tbsp curds
Sufficient water to cook the mutton
Clean and wash the mutton pieces and the kheema well. Heat oil in a heavy bottomed vessel, add cumin seeds, cloves, cardamoms and bay leaves, fry for a few seconds and add the finely chopped onions, green chillies and ginger garlic paste. Saut on a low flame till the onions turn golden brown. Add the washed mutton, kheema and salt to taste. Simmer. Mix at regular intervals. Once the water from the mutton dries up add the finely chopped tomatoes. Cook on a low flame. Once the tomatoes are soft add the powdered masalas and curds. Cook on low flame till oil separates, mixing at regular intervals. Add sufficient water and cook covered with a lid having some water on it on a low flame till the mutton and kheema is tender. Serve with hot basmati rice or chappati and onion kachumbar.
I am basically a non-vegetarian who has turned vegetarian over a year ago. In non-vegetarian food I enjoy eating chicken the most. Being a half-Sindhi (mom Hiroo is a Sindhi), I used to eat a lot of mutton before.
I begin my day with a cup of Nescaf Gold coffee. For breakfast I have two slices of brown bread, toasted, with chutney and a slice of tomato. And five badams too.
My lunch sai bhaji and a bowl of curds. No carbohydrates. This has been my staple diet for some time now. I have sai bhaji either with a bowl of dal or with roasted papads. When I am out for lunch I have salads. I don't exercise so I maintain myself with my diet.
On a Sunday my dad, a Punjabi, likes to have his Punjabi curry with pakodis. My mom and I share a similar palate. On Sundays we eat elaichi mutton.
At home I stack biscuits, fat-free khakras from Foodland, Anjali Mukherji's soya nuts, garlic sticks and rusk, also Kavita Mukhi's fat-free stuff.
I love Parsi food a lot. Earlier, I used to really relish chicken and mutton dhanshak. I love patra ni machhi and look forward to being invited to a Navjote. My childhood friend, Farzana inculcated a taste for Parsi cuisine in me. Now we order chicken dhanshak from Snack Shack, Bandra.
In the evenings I eat fruits; apple, papaya and pear. I love bananas, mangoes, grapes, chikoos and watermelon too.
For dinner, earlier I ate grilled chicken every day — either marinated in chutney, green masala or fat-free sauces. Now I have substituted chicken with tofu. I have it steamed with black bean sauce or oyster sauce. For accompaniments I have salads and Anjali Mukherji's soya nuts in fat-free yoghurt or with a dash of lemon juice or a dressing of olive oil.
In my school days there used to be a place called Cafe Galleries, which served excellent ham and salami. My mom would pack ham-cheese-salami sandwiches with wine cookies for me, so that explains why I became the size I was. Ahem! As a child I tried cooking fudge from the recipe pasted behind a condensed milk tin. I made it at least 50 times, each time it turned out like a gooey mix but I enjoyed making it and eating it too.
I am crazy about desserts chocolates are my passion. Lindt, white chocolate, Amul chocolate, Mars, Kit Kat. I savour cakes too. Milinda from Bandra's white and chocolate mousse cake is a treat. When I was young I used to love the cakes made by Azara Goriawalla. Persis Adrazana makes the best chocolate mousse cakes. Namrata and Sapna Bajaj from Cuffe Parade bake the most amazing strawberry chocolate cake. British Airways makes the best hot chocolate.
In Indian sweets I like barfi, kaju katli, besan ke ladoo, kulfi with falooda and rabdi and Tharu's mithai, Khar. In Sindhi food sai bhaji, Sindhi mutton, elaichi mutton, Sindhi curry with rice, aloo tuk and seyal mani are my hot favourites.
My favourite restaurants are Shatranj, Olive, Indigo, Copper Chimney, Peshwari and Dum Pukht at The Grand Maratha, Kabab Hut at Sun 'n Sand. When I was living in town I frequented China Garden at Kemp's Corner. For a family outing we like going to Bellissima. It belongs to our closest family friends so we feel at home. I like Karma and Liquid Lounge too. In Delhi, I like The Equivalent at the Maratha and La Piazza at the Hyatt.
I associate the rains with bhutta at Worli seaface. For the shooting of K3G in London we had cooks flown in from India to make Indian food. When we were shooting at far out places, we would carry lunch boxes from a London restaurant, Vama. My father would decide on the menu as he loves organising. In Mumbai, a buffet was put up everyday for lunch and all the stars would gather for the meal. Amitji would get his vegetarian lunch from home.
My friends...When Shah Rukh and I go out he always asks me to order his food. He can eat chicken 365 days a year, especially tandoori chicken. He also enjoys biryanis with raitas. Last week, for Aryan's Christmas party, Shah Rukh chose Dosa Diner as the caterer — appams, stuffed dosas etc. At home he eats whatever Gauri gives him without any fuss. If he feels hungry at midnight he will even settle for anda bhurji.
Kajol, being a half Bengali, loves fish and rice. Amitji is a staunch vegetarian. Mom always makes bhindi ki sabzi when he comes home for dinner. Jaya aunty, yet another Bengali, loves eating fish and prawns with rice. Abhishek, like me, is also a foodie. He likes a lot of namkeen and snacks.
Kareena is a Punjabi and a Kapoor too, so she loves food. Chinese, especially at Sampan, is her favourite. Rani is a lot like Kajol in her food habits. Hrithik likes food but is very careful of what he eats. He must have his protein bars.
The master chef, Karan Johar seems to have found the perfect ingredients for a sure-shot entertainer as evidenced by Kuch Kuch Hota Hai and his latest Kabhi Khushi Kabhie Gham. Karan's recipe for screen success sounds simple but is not easy to emulate, so he shares his recipe for Sindhi mutton with us.
Karan's thought for food...
Sindhi mutton
3/4 kg mutton chops
1/4 kg kheema
7 to 8 tbsp oil
1 tsp cumin seeds
3 cloves
6 to 8 cardamoms
2 to 3 bay leaves
4 to 5 medium-sized onions (finely chopped)
6 green chillies (finely chopped)
1 tsp ginger garlic paste
Salt to taste
4 big tomatoes (finely chopped)
3 tsp coriander powder
2 tsp red chilli powder
tsp turmeric powder
2 to 3 tbsp curds
Sufficient water to cook the mutton
Clean and wash the mutton pieces and the kheema well. Heat oil in a heavy bottomed vessel, add cumin seeds, cloves, cardamoms and bay leaves, fry for a few seconds and add the finely chopped onions, green chillies and ginger garlic paste. Saut on a low flame till the onions turn golden brown. Add the washed mutton, kheema and salt to taste. Simmer. Mix at regular intervals. Once the water from the mutton dries up add the finely chopped tomatoes. Cook on a low flame. Once the tomatoes are soft add the powdered masalas and curds. Cook on low flame till oil separates, mixing at regular intervals. Add sufficient water and cook covered with a lid having some water on it on a low flame till the mutton and kheema is tender. Serve with hot basmati rice or chappati and onion kachumbar.
I am basically a non-vegetarian who has turned vegetarian over a year ago. In non-vegetarian food I enjoy eating chicken the most. Being a half-Sindhi (mom Hiroo is a Sindhi), I used to eat a lot of mutton before.
I begin my day with a cup of Nescaf Gold coffee. For breakfast I have two slices of brown bread, toasted, with chutney and a slice of tomato. And five badams too.
My lunch sai bhaji and a bowl of curds. No carbohydrates. This has been my staple diet for some time now. I have sai bhaji either with a bowl of dal or with roasted papads. When I am out for lunch I have salads. I don't exercise so I maintain myself with my diet.
On a Sunday my dad, a Punjabi, likes to have his Punjabi curry with pakodis. My mom and I share a similar palate. On Sundays we eat elaichi mutton.
At home I stack biscuits, fat-free khakras from Foodland, Anjali Mukherji's soya nuts, garlic sticks and rusk, also Kavita Mukhi's fat-free stuff.
I love Parsi food a lot. Earlier, I used to really relish chicken and mutton dhanshak. I love patra ni machhi and look forward to being invited to a Navjote. My childhood friend, Farzana inculcated a taste for Parsi cuisine in me. Now we order chicken dhanshak from Snack Shack, Bandra.
In the evenings I eat fruits; apple, papaya and pear. I love bananas, mangoes, grapes, chikoos and watermelon too.
For dinner, earlier I ate grilled chicken every day — either marinated in chutney, green masala or fat-free sauces. Now I have substituted chicken with tofu. I have it steamed with black bean sauce or oyster sauce. For accompaniments I have salads and Anjali Mukherji's soya nuts in fat-free yoghurt or with a dash of lemon juice or a dressing of olive oil.
In my school days there used to be a place called Cafe Galleries, which served excellent ham and salami. My mom would pack ham-cheese-salami sandwiches with wine cookies for me, so that explains why I became the size I was. Ahem! As a child I tried cooking fudge from the recipe pasted behind a condensed milk tin. I made it at least 50 times, each time it turned out like a gooey mix but I enjoyed making it and eating it too.
I am crazy about desserts chocolates are my passion. Lindt, white chocolate, Amul chocolate, Mars, Kit Kat. I savour cakes too. Milinda from Bandra's white and chocolate mousse cake is a treat. When I was young I used to love the cakes made by Azara Goriawalla. Persis Adrazana makes the best chocolate mousse cakes. Namrata and Sapna Bajaj from Cuffe Parade bake the most amazing strawberry chocolate cake. British Airways makes the best hot chocolate.
In Indian sweets I like barfi, kaju katli, besan ke ladoo, kulfi with falooda and rabdi and Tharu's mithai, Khar. In Sindhi food sai bhaji, Sindhi mutton, elaichi mutton, Sindhi curry with rice, aloo tuk and seyal mani are my hot favourites.
My favourite restaurants are Shatranj, Olive, Indigo, Copper Chimney, Peshwari and Dum Pukht at The Grand Maratha, Kabab Hut at Sun 'n Sand. When I was living in town I frequented China Garden at Kemp's Corner. For a family outing we like going to Bellissima. It belongs to our closest family friends so we feel at home. I like Karma and Liquid Lounge too. In Delhi, I like The Equivalent at the Maratha and La Piazza at the Hyatt.
I associate the rains with bhutta at Worli seaface. For the shooting of K3G in London we had cooks flown in from India to make Indian food. When we were shooting at far out places, we would carry lunch boxes from a London restaurant, Vama. My father would decide on the menu as he loves organising. In Mumbai, a buffet was put up everyday for lunch and all the stars would gather for the meal. Amitji would get his vegetarian lunch from home.
My friends...When Shah Rukh and I go out he always asks me to order his food. He can eat chicken 365 days a year, especially tandoori chicken. He also enjoys biryanis with raitas. Last week, for Aryan's Christmas party, Shah Rukh chose Dosa Diner as the caterer — appams, stuffed dosas etc. At home he eats whatever Gauri gives him without any fuss. If he feels hungry at midnight he will even settle for anda bhurji.
Kajol, being a half Bengali, loves fish and rice. Amitji is a staunch vegetarian. Mom always makes bhindi ki sabzi when he comes home for dinner. Jaya aunty, yet another Bengali, loves eating fish and prawns with rice. Abhishek, like me, is also a foodie. He likes a lot of namkeen and snacks.
Kareena is a Punjabi and a Kapoor too, so she loves food. Chinese, especially at Sampan, is her favourite. Rani is a lot like Kajol in her food habits. Hrithik likes food but is very careful of what he eats. He must have his protein bars.
Mannat Har Khushi Paane Ki
Arjun
Cricket
