OMG! I just can't believe I won the third season of MasterChef: Ripudaman Handa

Feeling completely drained of receiving phones all day, the very dashing Ripudaman (Ripu) Handa took time to talk to Tellychakkar.com about his feelings on winning the third season of MasterChef-Kitchen Ke Superstar.

“Oh my God! It is unbelievable; I am on the phone all day. Though surprising, it’s a great feeling to enjoy this moment,” Ripu quips. The youngest contestant on the show is amazed at the feeling of making his friends and family proud by achieving such a big feat at this young age.
The Delhi boy, who works as a gym trainer, was always interested in cooking and without anyone in the family knowing about it, Ripu decided to participate in the show, and the rest, as they say, is history.

“I have listened to everyone all my life, and for the first time, I wanted to do something myself, and this risk definitely paid off well,” he adds. The Punjabi boy, who was popular of bringing international twist while cooking Indian food, says he wasn’t here to win; rather wanted to enjoy the experience of making good food.

Ripu, who was both excited and nervous, feels that he has learnt a lot about food and that is what will definitely take him a long way. He is also eager to pen his culinary book and says that he hasn’t yet given a thought as to how would he use the prize money of Rs 1 crore that he received.

“The money has gone to my mother, and as for me, I want to go abroad to study more about the food industry to brush up my skills. I even plan to do food research in India or start up my own restaurant,” the 23-year old Ripu adds.

Ripu won the battle of the kitchen by defeating Doyel Sarangi, a homemaker from Kolkata and Varanasi-based Navneet Rastogi, who is into catering business.

The show, judged by ever-popular Sanjeev Kapoor, Vikas Khanna and Kunal Kapoor, saw Navneet settling for the runners-up title.

Ripu happens to be the first male winner on the show after Pankaj Bhadouria and Shipra Khanna winning in the previous seasons.

The star of the moment, who is loved by women of all ages for his good looks and stylish attitude, feels humbled by the love he has received from his fans who supported him all along and voted for him to make him the ultimate winner. He is also thankful to his family which gave him a lot of love throughout his journey.

Ripu, who is inspired by chef Sanjeev Kapoor, has a dream to cook for the famous international chef Gordan Ramsay. “If he ever comes to India and I get a chance, I will definitely like to stir up an Indian dish for him in my style,” Ripu hopes.

The finale was hosted by handsome TV actor Ravi Dubey and graced by Ranveer Singh and Sonakshi Sinha who came to the show to promote their forthcoming film Lootera.

Chocolate Mousse with Orange- Masterchef Winning Recipe

Ingredients: 1 box - Whipping Cream 2 - Oranges 100g - Castor Sugar ½ kg - Milk Chocolate 1 stick - Cinnamon 200g - White Chocolate Method: 1. Zest and pulp the oranges. 2. Whip the chilled cream and melt the chocolate over a double boiler. 3. Fold the melted chocolate and orange zest into the whipped cream. 4. Reduce the Orange pulp with water, sugar and cinnamon in a pan. 5. Fill the mousse into cups and place in the fridge to set for 1 hour. 6. To serve, top up with orange pulp and some white chocolate.

congrats 2 Ripu

Firstly, this wonderful journey has come to an end and our favourite Ripudaman Handa has emerged as the winner. Many congratulations to our lovely winner as they deserve every bit of it.

When the journey started a few weeks back, no one thought that this journey would go through so many twists and turns. However, this journey has been a fulfilling and a satisfying one! When these kitchen stars came in, they were just kitchen stars..and today, when he walks out of the kitchen, he walks out as MasterChef Ripudaman Handa! The journey was not easy, it was filled with challenges, yet our dear Ripu managed to cross all the hurdles and emerge as the winner. Ripudaman Handa is known to prepare Indian dishes with an international twist, and it is this quality in him which was loved by all. Ripu has finally managed to make his dream come true, and obviously he is super thrilled about his achievement. For Ripu, it was a matter of pride, and he is only glad to have the MasterChef title. Ripu has been showered with the Golden Chef Coat and also a prize money of 1 crore. Many many congratulations to Ripudaman Handa for winning the title of MasterChef Kitchen Ke Superstar.

Ripudaman Handa becomes Masterchef Ripudaman..!!!

Masterchef India Kitchen Ki Superstar was launched n March 11th by the famous entertainment channel, Star Plus. Dilli da Munda, Ripudaman Handa emerged as winner, leaving Navneet Rastogi from Benares as the 1st runner up! Doyal Sarangi from Kolkata is the 2nd runner up. On a whole, 57,21,392 (approx) votes were cast by the public. Chef Handa received the golden apron and a sum of Rs.1,00,00,000 from Star Plus.


Heartiest  congratulations to Chef Handa and wishing him more succes in his future....!

Importance of breakfast

A small article to aware the people about the importance of breakfast. We often skip it and it can lead to fatal incidents too....

Everyone knows that the key to successful weight loss is a combination of regular exercise, healthy eating and a positive mind. There’s no point working out five days a week if you’re going to give in to temptation and inhale three kebabs and a packet of Tim Tams when you get home.

Healthy eating doesn't necessarily mean dieting, it refers instead to eating sensible, balanced amounts of the right foods at the right times – and that includes a good breakfast.

There’s a reason why people have said for many years that “breakfast is the most important meal of the day”. After six, seven or eight hours – if you’re lucky – of sleep, your body and brain need some fuel to power and prepare them for the day ahead. Like a car, you can’t run on an empty tank, you need some petrol.

It’s a well known fact that people who eat breakfast lose more weight than people who don’t and this is due to several reasons:

1. Breakfast provides the energy your body requires in order to perform activities. Therefore, you’re not so tired and can do more.
2. It kickstarts the body into producing the enzymes needed to metabolise fat, helping to shed the pounds.
3. Eating a good breakfast keeps you full for longer and may make you less likely to reach for snacks.

In addition, breakfast is generally good for you. Those who eat breakfast are 50 per cent less likely, according to US researchers, to have blood sugar problems. Consequently, they have a decreased risk of developing diabetes or having high cholesterol levels which could lead to heart disease. Also, some breakfast foods such as grains, seeds and dried fruit provide vitamins and minerals that are hard to find in other foods.

People who don’t eat breakfast often complain that it’s “too early” to eat or that they don’t have time in the morning. Paltry excuses! Ways to rectify this include not eating too late the evening before, going to bed earlier or eating breakfast on the train/ bus on the way to work.

Who wouldn’t want to eat breakfast with such an array of delicious morning munchies options available? Uninspired? Try some of these:

Make your own muesli by toasting some oats, then adding seeds, nuts and fruit as desired. Slice a banana on top, garnish with blueberries and pour on some yoghurt. This high fibre option will keep you full until lunchtime and the nutrients derived from the seeds, nuts and fruit will do all sorts of good.

Alternatively, how about blasting lots of lovely fruit up into a smoothie, which you could drink on the way to work? Smoothies are far more filling than you might imagine and allow you to be really creative. Experiment with flavour combinations, thin out a little with water, milk, fruit juice or low-fat yoghurt and enjoy.

For traditionalists, two slices of wholemeal bread with a scraping of butter and some Vegemite or a bowl of whole-grain cereal is fine. Top with honey or dried fruit for sugar and splash over some semi-or skimmed milk to reduce the refined sugar and fat content.

To say breakfast is the “most important” meal of the day underplays how significant it really is. Providing energy, nutrients and warding off chronic conditions, can you really afford not to eat it?

Rooh Afza Chocolate Chilled

Ingregients:

Cold milk                 - 1 glass
Rooh Afza                - 2 tablespoons
Vanilla ice cream      - 2 scoops
Chocolate chips        - 1 tbsp
Melted chocolate and chocolate wafers- 3 tbsp and 2 no.s respectively.

Prep:

Mis cold milk, chocolate and Rooh Afza in a glass. Stir thoroughly and add 2 scoops of vanilla ice cream. Garnish with chocolate chips and wafers.

Orange and Cream Mousse

The recipe is by Ms. Aparna, who is the winner of Har Sheher MaasterChef contest, Kolkata

Ingredients: ½ ltr - Orange Juice 2tbspn - Sugar 1 cup - Whipped cream 10 grm - gelatin 4 - Orange slices Method: 1. Boil half a liter of Orange Juice to a thick consistency for 20 minutes and add 2 spoons of sugar during boiling. 2. Caramelize slices of orange with sugar in a heated pan. 3. Take cream in a bowl and whip it. 4. Add gelatin to the boiled orange juice and cook it further for 5 minutes. 5. Add Orange zest for flavoring and cool the orange juice in the fridge for an hour. 6. Mix the cool orange consistence with the whipped cream and refrigerate it further. 7. Plate it with caramelized orange slices and whipped Amul cream.

Low Oil Healthy Veg Biryani

Ingredients: For Masala Potli: 2-3 - Fulchakri (Star anise) 2-3 - Jaavitri            1 - Nutmeg 4-5 - Laung (Cloves) 8-10 - Black pepper 1tspn - Jeera 2 tspn - Rose petals 1 tspn - Fenel 3-4 - Green cardamom 10-15grm - Khus 1 ½ inch - Sukha Adrak’ For Vegetable: 1-2 - Onion 1tspn - Ginger paste 1tspn - Garlic paste 1tspn - Turmeric 1tspn - Dhania powder 1tspn - Jeera 1tspn - Lal mirch 2 - Tomato 3 tblspn - Tomato puree 100gms - Carrot 100 gms    - Gobhi 100gms - Beans 100 gms - Green peas 100 gms - Mashroom As per taste - Salt 1 tspn - Kasuri methi 1 diced - Red capsicum 1 diced - Green capsicum For garnishing - Coriander Half cup - Dahi Water - half cup For Rice   1 Kg IndiaGate Basmati Rice For Baking Dough Method: For Rice: 1. Soak rice for sometime 2. Keep water to boil to cook rice 3. Make a potli of masalas and put it in boiling water 4. Then add soaked rice in that 5. Add salt as per taste 6. let the rice cook For vegetable: 1. Sauté onions in a pan 2. Add 1 tspn fortune rice bran oil 3. Add ginger paste 4. Add garlic paste 5. Add turmeric 6. Add dhania powder 7. Add jeera powder 8. Add red chilly powder 9. Add chopped tomato 10. Add 3tblspn tomato puree 11. Add carrots , cauliflower , beans , green peas mushroom in that 12. Add water stir it for sometime 13. Add salt in that 14. Add kasuri methi in that 15. Add red and green diced capsicum 16. Add fresh coriander 17. Add 1tblspn Dahi 18. Take oven proof Coffee mug or Kullad 19. Put the vegetable at bottom then add rice in that. 20. Pour milk and saffron mixture on rice 21. Add mint leaves, rose petals and garam masala powder 22. Cover the top of the mug or kullad with dough 23. Apply kesar and milk mixture on the dough 24. Keep it in oven for 170-180 degree for 15-20 mins

Pumpkin and Honey Cakes

Ingredients: For Cupcake: 3 - Eggs 1 cup - Maida ½ cup - refined flour 2 ½ tspn - Dalchini powder 1 ½ tspn - Baking powder ½ cup - Honey ½ cup - Pumpkin grated For Toppings: 1 cup - Dahi ½ cup - honey 2tspn - Mango pulp 2tspn - strawberry pulp 1 tspn - Ilachi powder Method: For pumpkin cupcake: 1. Heat oven to 200 degrees celsius. 2. Sift all the dry ingredients (Maida, refined flour, dalchini powder, baking powder into a mixing bowl. 3. Beat egg ,  add honey in egg mixture. 4. Add pumpkin in egg mixture. 5. Add flour mixture  slowly into egg mixture(DON'T over-mix). 6. Spoon into muffin trays (fill each hole to 3/4) and bake for 15-20 minutes at 200 Degree Celsius. For Topping: 1. Take Amul dahi add honey in that and make keep it in refrigerator over nite hanging remove the excess water from dahi 2. Take thick dahi divide in 3 parts . 3. Whisk for some time add mango pulp , green cardamom and strawberry pulp in each part 4. Fill the shrikhand it in piping bag and garnish i

KFC Krushers

Exclusive recipe for the cool Krushers by KFC!!

Ingredients:

• 1 cup Vanilla ice cream  
  
• 2/3 cup cold water
• 1/2 Ice
• 1/3 cup cold milk
• Topping (Kitkat or Oreo), crush it slightly

Instructions:

1. Mix vanilla ice cream, ice, cold water and milk with blender.
2. Add your fave topping, and blend it together again.
3. Done!!

R.I.P Jiah....

Nafisa Khan (20 February 1988 – 3 June 2013), also known as Jiah Khan‏, was a British-Indian actress who appeared in Bollywood movies. She made her debut in 1998 as a child artist in Dil Se.... Years later, She changed her name to Jiah Khan before making her debut in Nishabd in 2007.

On 3 June 2013, she was found dead in her apartment Sagar Sangeet in Juhu, Mumbai after apparently hanging herself

. She was mostly known for her role in the 2008 film Ghajini. She made her third and last film appearance in Housefull in 2010. In 2012, she changed her name back to Nafisa Khan

Chicken Paella

Ingredients

• 2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks
• 1/2 cup cubed fully cooked ham
• 1/3 cup chopped onion
• 1/3 cup julienned sweet red pepper
  
• 1 tablespoon olive oil, divided
• 1/2 cup uncooked arborio rice
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 cup plus 2 tablespoons chicken broth
• 3/4 cup frozen peas, thawed

Directions

• In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
• In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas.

Pavlova

When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them.

Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert.

If you use bananas in the topping, toss them in lemon juice to stop them going brown.

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 55 minutes

Ingredients:

• 4 large egg whites at room temperature
• 1 cup of Castor sugar, also known as "Berry sugar"
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of pure vanilla extract
• 1/2 cups of whipping cream
• Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries
• 1 Tbsp fresh lemon juice

Preparation:

1. Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.
2. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
3. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks.
4. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
5. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
6. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
8. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
9. Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
10. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Kurkurit Pizza Chataka....

Ingredients: For the pizza dough 1/3 cup - Jawar ka Atta (Sorghum Flour) 1/5 tbsp - Gehu ka Atta (Whole Wheat Flour) 1/3 cup - Maida (Refined Flour) 1/3 cup - Makkai ka Atta (Corn Meal) 1/3 cup - Ragi ka Atta (Finger Millet Flour) 1/3 cup - Bajre ka Atta (Pearl Millet Flour) 1 - Onion, finely chopped 2 tbsp - Hara Dhaniya (Fresh Coriander), finely chopped 5g - Garlic ½ tsp - Garam Masala ½ tsp - Lal Mirch (Red Chili) Powder ½ tsp - Jeera (Cumin) Powder As required - Oil To taste - Salt For the sauce 10g - Kokum 50g - Goda Masala For the topping 4 cubes - Amul Processed Cheese 1 pack - Amul Cheese spread 1 - Onion, finely chopped 10g - Garlic, chopped ½ tsp - Jeera 1 head - Broccoli 1 - Red Capsicum, chopped 1 - Green Capsicum, chopped 1 - Yellow Capsicum, chopped 12 - Button Mushrooms 100g - Fresh Coconut, grated 1 tbsp - Dried Basil 1 tbsp - Thyme 1 tbsp - Oregano 100g - Peanuts Method: 1. To make the dough combine chopped onion, coriander, garlic with maida, makkai, bajra, ragi, jawar and gehu flour. 2. Add water and oil to bring it all together. 3. Add salt, garam masala, lal mirch powder and jeera powder. 4. Roll into a 10” round and roast on a tavaa. 5. To make the sauce, fry goda masala and chopped kokum with a little water. 6. To make the topping put some oil in a pan and then add jeera, onion, garlic, and fry till golden brown. 7. Add chopped yellow, red and green bell pepper, mushroom and broccoli. 8. Season with thyme, oregano or dried basil. Sauté the vegetables till cooked. 9. Add Amul cheese spread to finish. 10. Assemble the pizza by spreading the sauce on the base and then add the sautéed vegetable and grated processed cheese. Cover with a lid on the pan so that the cheese melts. 11. To garnish sprinkle crushed roasted peanuts and grated roasted coconut over the top.

Methi-Aloo-Moong

Ingredients: 1 cup - Methi (Fenugreek Leaves), chopped 2 - Aloo (Potatoes) 3 tsp - Moong Dal ½ tsp - Oil ½ tsp - Jeera (Cumin Seeds) ¼ tsp - Lal Mirch (Red Chili) Powder ½ tsp - Dhanya (Coriander Seed) Powder ½ tsp - Haldi (Turmeric) Powder ¼ tsp - Amchur (Dry Mango Powder) ¼ tsp - Garam Masala To taste - Salt A pinch - Hing (Asafoetida) Method: 1. Sauté jeera in some oil in a pan. 2. Cut the aloo into cubes. 3. Add all spices, aloo, chopped methi and soaked moong dal to the pan and fry well. 4. Cover with a lid and cook till potatoes are done.                           Sarson ki Kadhi Ingredients: 2 cups - Amul Masti Dahi (Curd) 1 cup - Water ½ cup, plus 5 tsp - Besan (Gram Flour) 1 cup - Sarson ke Patte (Mustard Greens), chopped 1 - Lemon For frying Oil 2 - Lal Mirch (Red Chilies) A pinch of Hing (Asafoetida) ½ tsp - Methi Dana (Fenugreek Seeds) ½ tsp - Haldi (Turmeric) Powder ½ tsp - Lal Mirch Powder (Red Chili) Powder ¼ tsp - Dhanya (Coriander Seeds) Powder ¼ tsp - Garam Masala To taste - Salt 4 flakes - Lehsun (Garlic) Method: 1. To make the bhajiyas: Chop the lehsun and lal mirch. 2. Mix ½ cup besan, chopped sarson, chopped lehsun, lal mirch powder and salt in a bowl. Add a little water to form a bhajiya (fritter) batter. 3. Heat oil in a kadai and fry bhajiyas till golden. 4. To make the kadhi: mix Amul dahi with 5 tsp besan, haldi and water. 5. Pour the mixture into a pan to cook. 6. When the sauce thickens, fry garlic, lal mirch, hing and salt in a little oil. 7. Pour the fragrant oil mixture into the sauce and stir. 8. Put the bhajiyas in the sauce and serve. Ro ki Kheer                                   Ingredients: 4 cups - Amul Gold Doodh (Milk) ¼ cup - Rice 2 cups - Sugarcane Juice 3 - Chotti Elaichi (Green Cardamom) ½ cup - Jaggery 1 cup - Assorted Dry Fruits Method: 1. Reduce Amul milk in a large pan. 2. When it has thickened slightly, add soaked rice and crushed choti elaichi. 3. When the rice has cooked and the milk has thickened, add the jiggery and Ro to it and mix well. 4. Garnish with dry fruits. Desi Chicken                                    Ingredients: 200g - Chicken, boneless, cut into pieces 2 cups - Amul Masti Dahi 4 - Tomatoes, grated 2 - Onions, grated 1” piece - Adrak (Ginger) 3 flakes - Lehsun (Garlic) 2 tsp - Methi Dana (Fenugreek) 2 tsp - Lal Mirch (Red Chili) Powder 5 tsp - Bhuna Jeera (Roasted Cumin Seeds) 1 cup - Amul Fresh Cream 3 tsp - Giner-Garlic paste 200g - Hara Dhanya (Fresh Coriander) 5 - Hari Mirch (Green Chilies) 3 tsp - Garam Masala 3 - Lemons To taste - Butter To taste - Salt As required Oil A length of Malmal (Muslin Cloth) 1 - Sigdi (Coal Barbeque) 2 kg - Charcoal Method: 1. Hang the Amul dahi in a length of malmal over a sink for at least 90 minutes to allow most of the moisture to drain out. 2. Marinate the chicken in 1 cup hung curd, Amul fresh cream, finely chopped hari mirch, hara dhaniya, ginger-garlic paste, lemon and a half of all the spices. 3. Roast the chicken on a sigdi over burning coals. 4. Baste regularly with soft butter. 5. Sauté grated onion and chopped lehsun till brown and then add grated tomato and all the remaining spice. 6. Serve the chicken with the onion and tomato relish. Smoked Lassi                                    Ingredients: 2 cups - Amul Masti Dahi (Curd) As desired - Water 3 tsp - Bhuna Jeera (Roasted Cumin Seeds) 3 - Hari Mirch (Green Chilies) 1” piece - Adrak (Ginger) To taste - Salt 3 tsp - Amul Ghee Few lumps - Charcoal Method: 1. Whisk Amul dahi with water, jeera, chopped hari mirch, finely chopped adrak and salt. 2. Pour the whisked lassi into a big bowl. 3. Float a small clean metal bowl in the mixture. 4. Light a piece of charcoal on the stove over an open flame.  Wait till most of it has caught fire. 5. Place the lit charcoal in the floating bowl and put a blob of Amul ghee over it. 6. When it starts to smoke, quickly cover the big bowl with a lid and set aside for 10 minutes for the flavor of the smoke to infuse in the lassi. 7. After 10 minutes remove the small bowl and pour the lassi into glasses and serve.                           Laccha Paratha & Mixed Vegetable Roti Ingredients: 1 cup - Atta (Whole Wheat Flour) 1 cup - Maida (Refined Flour) 1 cup - Makki ka Atta (Corn Meal) To taste - Salt 1 cup - Khoya (Milk Solids) 2 - Onions 200g - Hara Dhanya (Fresh Coriander) 2 flakes - Lehsun (Garlic) 1 - Mooli (White Radish) 3 tsp - Lal Mirch Powder (Red Chili Powder) 3 tsp - Jeera (Cumin Seeds) As Required - Amul Ghee Method: 1. To make the laccha paratha: combine maida and half the atta with water and salt to form a dough. 2. Make balls of the dough. 3. Roll out each ball into a small roti-like shape. Spread khoya over it. 4. Fold the roti into pleats like you would do when making a paper fan. 5. Twist the folded strip round and tuck one end under the other to form a circle. 6. Roll out the circle into a paratha shape. 7. Roast the paratha on a hot tavaa. Add Amul ghee at intervals. The layers will separate slightly. 8. To make the mixed vegetable roti: Combine the remaining atta with makki ka atta and add chopped onion, lehsun, chopped mooli, jeera, lal mirch powder, salt and hara dhanya. 9. Add a little water to form a dough. 10. Make balls of the dough and roll out into rotis. 11. Roast on a tavaa, spread with ghee and serve.