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.


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