When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Maria Goretti 

Out of all the hats that Maria Goretti has donned over the years (anchor, VJ, actor, author, and celebrity chef), toque blanche is certainly her favourite! It wasn’t long back when Goretti had decided to go to the celebrated cooking academy of Tane Marie in London and start her culinary journey. And it didn’t take her much time to become a celebrated home chef soon. The boss lady in apron has been ever since wooing her audience and food lovers with her delicious recipes. If you love hunting through Instagram for gourmet recipes, chances are you have seen her presenting you one with a big smile on her face — she truly believes in serving her guests with ‘happy’ and healthy feasts at all times.

In this episode of #TnlTasteOfTheWorld, she has picked out for us two of her special recipes from her cookbook, From My Kitchen To Yours, for a delicious lunch spread — Cauliflower Gratin and East Indian-style Vindaloo Pasta.

CAULIFLOWER GRATIN

Ingredients:

  • 1 cauliflower (cut into large florets)
  • 2 large carrots (diced)
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 cups of boiled milk
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup bread crumbs

Recipe:

  • Heat a pan with water and boil the cauliflower florets for 15 minutes.
  • Once done, take the cauliflower florets off the heat and dunk them into really cold water for some time. This is done to immediately stop the process and prevent the vegetables from getting mushy or overcooked.
  • Now, boil the diced carrots and repeat the same. Once done, drain all the vegetables and keep aside.
  • Start preparing the Bechamel sauce by melting butter into a saucepan on low heat.
  • Add flour to the melted butter by constantly stirring it to avoid any lumps. Keep stirring on low heat till the raw smell of the flour disappears.
  • Add milk in small portions while stirring the sauce incessantly. Remember to cook it on low flame. Cook till the sauce thickens and becomes consistent.
  • Turn your Bechamel sauce into a Mornay now by adding grated Parmesan cheese to it. Add to this, salt, pepper, and grated nutmeg, and mix well. Cook it for another five minutes, then take it off the heat.
  • Now, arrange the boiled vegetables in a baking tray, and pour the Mornay sauce all over it. (Optional: you can also add a cup of chopped cabbage to your sauce).
  • Sprinkle bread crumbs on top and put the dish in the oven to bake for 25 minutes at 175 degrees.

VINDALOO PASTA

Ingredients:

  • 7-8 deseeded Kashmiri red chillies
  • 3-4 garlic pods
  • 1 large ginger bud (sliced)
  • 2 tablespoons cumin seeds
  • 4 tablespoons vinegar (preferably, sugarcane vinegar)
  • 3 tablespoons butter
  • 2 cups Penne pasta
  • 2 egg yolks
  • 4 cups freshly grated Parmesan cheese
  • 2 cups full-fat fresh cream
  • 12-15 cherry tomatoes
  • 1 cup chopped celery
  • Salt (as per taste)

Recipe:

  • For making the East-Indian style vindaloo masala, blend Kashmiri red chillies, garlic, ginger, cumin seeds, and vinegar together to make a thick paste.
  • In a pan, keep Penne to boil in hot water.
  • Next, heat another saucepan and melt some butter in it. Then, add the vindaloo masala to it. Cook on low heat until the raw smell is gone.
  • Pour the egg yolks in a saucepan and add grated Parmesan cheese and fresh cream to it. Add the vindaloo masala and salt. Give it a nice stir.
  • Roast some cherry tomatoes on the side.
  • Once the Penne pasta is nicely cooked, drain it and add to the vindaloo sauce.
  • Add the roasted cherry tomatoes and chopped celery. Whisk them all together so that the heat of the Penne cooks the egg yolks too.

Serve them hot together and dig in!

Related: #TNLTasteOfTheWorld With Chef Sabyasachi ‘Saby’ Gorai: Yakhni Pulao – A Delhi…