Women's day 2024: Interesting Recipes To Try On This Day

From heartwarming comfort food to vibrant and nourishing dishes, our collection is a tribute to all women who enrich our lives.

Interesting Recipes To Try On Women's Day

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Women's Day is celebrated every year on March 8 to honour the indomitable spirit, achievements, and contributions of women around the world. Recognising the profound impact they have on society, here is a collection of yummy dishes shared by chefs which you all can prepare for the women in your lives. From heartwarming comfort food to vibrant and nourishing dishes, our collection is a tribute to all women who enrich our lives.

1. Truffle Scented Wild Mushroom Soup (By Chef Saarthak Sharma, Chef De Cuisine, SXVIII, Radisson Blu MBD Noida)

Ingredients

• Button Mushrooms : 200 Gram
• Shitake Mushrooms ( DRY ) : 50 Gram
• Porcini Mushrooms ( DRY ) : 10 Gram
• Onions : 1 big ( Roughly Chopped )
• Leeks : 1 Small ( Roughly Chopped )
• Celery : 20 Gram ( Roughly Chopped )
• Thyme : Few Sprigs
• Bay Leaf : 1 Number
• Salt & Pepper : To Taste
• Olive Oil : 20 ML
• Fresh Cream ; 30 ML
• Butter : 20 Gram
• Vegetable Stock : 300 ML
• Truffle Oil: 1 Tea Spoon

Method

• Soak Shitake Mushroom & Porcini Mushrooms in Hot Water For 1 Hour.
• Now take a heavy bottom pan, Add olive oil & Bay Leaves.
• Add Onion, Celery, Leeks to it & Sauté Well till translucent.
• Add Chopped Mushrooms to and Sauté on High it till they get Browned & Water Evaporates.
• Add Soaked Dry mushrooms with its water & half of the Vegetable Stock to it.
• Cooked it till liquid reduce to half.
• Now cook it & blend the mixture in blender till smooth. Pass it to fine sieve.
• Now Heat the thick soup & Add remaining Stock to it. Now Season it with Salt & Pepper & finish it with fresh cream & Knob of butter & truffle oil.

 

Image Source: Special Arrangement

2. Exotic Chicken Lasagna (By Chef Lorenzo, F bar & Cafe)

Ingredients 

• Lasagna Pasta- 50 Gm 
• White Pepper- 2 Gm 
• Chicken(Mince)- 150 Gm 
• Onion- 20 Gm 
• Celery- 10 Gm 
• Garlic- 10 Gm 
• Carrot- 50 Gm 
• Olive Oil- 15 Ml 
• Aromat Seasoning- 1 Gm 
• Cheese- 15 Gm 
• Basil Leaf- 3 Gm 
• Sugar- 2 Gm 
• Milk- 40 Gm 
• Garlic Bread- 1 Pc 
• Cream- 50 Gm 
• Indian Persley- 5 Gm 
• Muzerella Cheese- 50 Gm 
• White Sauce(S.F)- 50 Gm 
• Parmesan Cheese- 5 Gm 
• English Parsley- 3 Gm 
• Salt- 3 Gm 

Method

• Boil the lasagne pasta sheet, cool down and keep aside. 
• For cheese sauce first add milk to a pot and boil. 
• Add roux to the boiling milk and whisk properly till the milk turns thick into saucy consistency. 
• Once the sauce is thick add seasoning-salt, sugar and white pepper. 
• Check the seasoning sugar and white pepper, check the seasoning accordingly and add cheese. 
• Keep the sauce aside. 
• Take a non-stick frying pan, add olive oil, put the chopped garlic in the pan and sauté till golden brown. 
• Add the minced chicken and cook properly. 
• Once the chicken is cooked add celery, onion and herbs and sauté for 5 mins. 
• Add the vegetables to the pan and sauté till the vegetables are cooked properly add seasoning and concasse sauce to the mixture add herbs and put aside to cool down. 
• Take a borosil tray, put the chicken mixture at the bottom, spread the mixture evenly and add the lasagne pasta sheet that was boiled and kept aside. 
• Arrange the pasta sheet over the chicken mixture as a blanket. 
• Repeat the procedure and make 3 layers add the cheese sauce on top of the lasagne. 
• Add cheese on the top, sprinkle chopped parsley and bake 250c for 7-8 mins. 
• Bake till the cheese is melted and becomes golden brown in colour. 
• Serve hot and enjoy the delicious lasagna. 

3. Kheer Komola (By Chef Aditi Dixit, CYK Hospitalities)

Ingredients

• 2 ltrs – Whole milk
• 2 Tbsp – Sugar (vary as per your taste)
• 1/4 cup – Fresh orange juice
• Segments of 3 oranges, some broken into smaller pieces and some bigger for topping.
• Chopped Pistachios for garnishing

Method

• Boil the milk in a heavy bottom pan.
• Keep stirring the milk so that it doesn’t catch the bottom of the pan.
• Reduce the milk to 1/3rd the volume.
• Add sugar and give it a good mix.
• Switch off the flame and cool the reduced milk completely.
• Once the milk reaches room temperature, stir in the orange juice.
• Add the smaller bits of orange segments and give the kheer a good mix.
• Refrigerate the kheer for at least 4 hours.
• Garnish the chilled kheer with bigger orange segments and chopped pistachios before serving.