Master chef Sanjeev Kapoor doles out a hearty lunch after all your running
Master chef Sanjeev Kapoor doles out a hearty lunch after all your running 
Roasted Tomato Soup with Basil and Mascarpone Cheese
Ingredients
>> 6 medium tomatoes, roughly choppedu00a0u00a0u00a0u00a0
>> 2 medium carrots, roughly choppedu00a0u00a0u00a0u00a0
>> 4 tbsp mascarpone cheeseu00a0u00a0u00a0u00a0
>> 1 medium onion, roughly slicedu00a0u00a0u00a0u00a0u00a0
>> 1 tbsp oilu00a0u00a0u00a0u00a0u00a0u00a0
>> 4 garlic cloves, roughly slicedu00a0u00a0u00a0u00a0
>> Salt to taste
>> 4-6 black peppercornsu00a0u00a0u00a0u00a0
>> 2 cups vegetable stock
>> 1 tbsp rice flouru00a0u00a0u00a0u00a0u00a0
>> 5-6 basil leavesu00a0u00a0u00a0u00a0u00a0
>> 1 tbsp extra virgin olive oilu00a0
Method
Roast onion slices on a grill over an open flame. Cut two tomatoes into large chunks and remove the pulp and seeds. Roast the tomato chunks on the grill over open flame.
Heat oil in a pan, add garlic and sautu00e9. Chop the remaining tomatoes along with the pulp roughly.u00a0
When the garlic turns golden, add chopped tomatoes and cook on high heat. Add salt, black peppercorns and mix.u00a0
Turn the onion and tomato pieces on the grill so that they get roasted on the other side too.
Add vegetable stock to the pan along with the roasted onion and tomato pieces.
Mix rice flour with a little water so that there are no lumps and add to the pan. Cover and cook till the tomatoes are completely done. Strain. Cool slightly and pour into a mixer. Add half the basil leaves and blend into a puree. Add the strained liquid and mix.
Bring to a boil again. Pour into a soup bowl.
Shape the mascarpone cheese between two tablespoons. Pour extra virgin olive oil over the soup. Place the mascarpone cheese, garnish with remaining basil leaves and serve piping hot.
Burnt Garlic with Whole-Wheat Pasta
Ingredients
>> 200 gms whole-wheat penne pastau00a0u00a0u00a0
>> 15 garlic cloves, thinly slicedu00a0u00a0u00a0u00a0
>> 4 tbsp olive oilu00a0u00a0u00a0u00a0u00a0u00a0
>> 1 medium green capsicum, seeded, 1/2 inch cubesu00a0
>> 6 cherry tomatoes, halvedu00a0u00a0u00a0
>> Salt to taste
>> 1 tsp crushed red chilliesu00a0u00a0u00a0u00a0
>> 1 tsp dry mixed herbsu00a0u00a0u00a0u00a0
>> 5-6 small broccoli florets, blanchedu00a0u00a0
Method
Boil plenty of water in a deep pan and cook pasta in it till al dente. Drain and refresh.
Heat olive oil in a wok. Add garlic and sautu00e9 till golden.
Add green capsicum and sautu00e9. Add cherry tomatoes and continue to sautu00e9.
Press the tomatoes with the back of the stirring spoon so that they release some juices.
Add salt, crushed red chillies and dry mixed herbs and stir. Drain the pasta and add to the wok. Add broccoli and mix.
Serve hot.
Murgh Sabz Khichdi
Ingredients
>> 1/2 cup chopped chickenu00a0u00a0u00a0
>> 1/2 cup rice, soakedu00a0u00a0u00a0u00a0u00a0
>> 1/2 cup split green gram skinless (dhuli moong dal), soakedu00a0u00a0
>> 2 tbsp gheeu00a0u00a0u00a0u00a0u00a0u00a0
>> 4-5 clovesu00a0u00a0u00a0u00a0u00a0u00a0
>> 5-6 black peppercornsu00a0u00a0u00a0u00a0
>> 1 tsp cumin seedsu00a0u00a0u00a0u00a0u00a0
>> 1 medium onion, choppedu00a0u00a0u00a0u00a0
>> 2-3 green chillies, choppedu00a0u00a0
>> 1 inch ginger piece, choppedu00a0u00a0u00a0
>> 6-8 garlic cloves, choppedu00a0u00a0u00a0u00a0
>> 6-8 small cauliflower florets
>> 1/2 tsp turmeric powder
>> Salt to tasteu00a0u00a0u00a0
>> 2 tbsp green peas
Method
Heat ghee in a pan. Add cloves, peppercorns, cumin seeds and sautu00e9. Add onion, green chillies, ginger and garlic and sautu00e9. Add cauliflower and chicken and mix.
Add rice and dal, turmeric powder and salt and stir well. Add four cups of water and bring to a boil. Add green peas and stir.u00a0 Cover and cook till done.
Serve hot.
Choco Jamun with Chocolate Fondue
Ingredients
For Choco jamun
>> 300 gms khoya/mawau00a0u00a0u00a0u00a0
>> 2 tbsp cocoa powderu00a0u00a0u00a0u00a0
>> 3 tbsp refined flour (maida)u00a0u00a0u00a0
>> Oil to deep fry
For chocolate fondue
>> 1 cup fresh creamu00a0u00a0u00a0u00a0
>> 1 1/2 cups grated plain chocolateu00a0u00a0u00a0
Method
Take mawa in a bowl. Sift cocoa powder and refined flour into the bowl and mix well.u00a0 Add one tablespoon water and knead into a dough. Shape into marble sized balls.
Heat sufficient oil in a kadai to medium hot and deep fry the balls on medium heat, a few at a time, till browned. Drain on absorbent paper.
Heat cream in another pan. Melt chocolate in the microwave oven on HIGH for one minute. Whisk it till smooth. Add cream and mix well.u00a0
Take a fondue set and switch it on. Pour chocolate sauce in it.
Prick each choco jamun with a fondue fork, dip in the chocolate sauce and coat it evenly and consume immediately.u00a0
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