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 Sadaf Hussain
There are few chefs who can bring their love for visuals and food under the same umbrella, but for Chef Sadaf Hussain, it’s almost a natural disposition. Justifiably so, considering cooking runs in his blood as he would spend hours trying to master round rotis along with his mother at the age of 10. This former MasterChef India finalist took his love for food across the country to restaurants like Soho Bistro Cafe, The Buffeteria and Cafe Lota, where he doubled as a chef in each one. Always in a fight to use minimal ingredients and constantly reinventing – glimpses of which can be found in his book Daastan-e-Dastarkhan, Chef Hussain is always on the lookout for inspiration, particularly from roadside eateries.
His love for authentic Indian food and simplistic cooking weaves its way into today’s episode of #TnlTasteOfTheWorld where Chef Hussain cooks for us Kachkola’r Khosha’r Chochchori – inspired from Kolkata. Using ingredients that would normally be disposed of, this dish thrives on a low-waste policy – without compromising on flavour!
Ingredients
- Unripe banana peel
- Potatoes
- Pumpkin
- Yellow mustard seeds
- Brown Mustard seeds
- Coconut
- Chilli
- Red Chilli
- Badiya
- Salt
- Black Cumin (kaali jeera)
- Mustard Oil
- Water
Preparation
- French cut or julienne the boiled unripe banana peels, potatoes, and cooked pumpkin.
- Soak yellow and brown mustard seeds for two hours, and blend it into a paste along with some chillies.
- Shred the white meat of the coconut and keep aside.
Recipe
- In a pan, add some mustard oil and fry the red chilli.
- Next, add the black cumin seeds, and potatoes. Stir gently till the potatoes start to brown slightly.
- Add the grated coconut and stir.
- Add the banana peels and pumpkin and stir.
- Next, add the mustard paste and stir gently.
- Sprinkle a pinch of salt and stir.
- Add some water and mix.
- Toss in the cooked badiya and enjoy your plate of Kachkola’r Khosha’r Chochchori.
Related: #TnlTasteOfTheWorld With Chef Vineet Bhatia: Pan-Grilled Spiced Chicken/Potatoes
Written By
Bayar Jain
Senior Content ManagerEquipped with a degree in Sociology (Honours) from the University of Delhi and a postgraduate diploma in English Journalism and Mass Communication from Xavier Institute of Communications, Mumbai, Bayar enjoys sharing stories of people, places, and different cultures. When not typing her travel tales, you can catch the hobbyist photographer capturing ..Read More
