My recipes are a part of my story and my life expe-
riences. So, when I’m feeding you, you’re getting a
piece of me and my life,” says the chef.
The chef, who was born in Kenya and raised
in London, is proud of her Indian lineage (her
maternal and paternal family is from India). “I
loved the time
Ravinder was named by Gordon Ramsay
(above) as his new Fanny Cradock (the legendary
English restaurant critic, television cook and
writer), on The F Word, a British food magazine
and cookery programme that featured the
celebrity chef.
Ravinder’s recipes for you:
White Chocolate & Passion Fruit Mousse with
Chikki Ingredients: 10 passion fruit, 287 ml
double cream, 250 gm white chocolate, 3 eggs,
2 tsp crushed mukhwas, 100g caster sugar, 50
gm roughly chopped shelled pistachio nuts, 5
tbsp water
MethodFor the chikki, lay a sheet of baking
parchment over a baking sheet and lay over a
thin layer of the pistachios. Sprinkle over the
mukhwas. Heat the sugar and water to make a
caramel. Keep stirring it until it gets a beautiful
amber colour. At this point, take it off the heat
and pour it over the pistachios making sure it is a
glassy thin, fragile layer. To make the mousse melt
the chocolate with the cream over a double boiler
till it’s glossy and molten. Take it off the heat and
set aside to cool.White Chocolate & Passion Fruit
Mousse with Chikki Ingredients: 10 passion fruit,
287 ml double cream, 250 gm white chocolate, 3
eggs, 2 tsp crushed mukhwas, 100g caster sugar,
50 gm roughly chopped shelled pistachio nuts, 5
tbsp water
Separate the eggs and beat the yolks into the
cream. Next, whisk in the passion fruit pulp. In
another bowl, whisk up the egg whites till they
form stiff peaks. Fold into the chocolate mixture
gently but make sure it is well mixed. Pour into
glasses. Cover and refrigerate and set for 6 hours.
Serve with shards of chikki.
Apple Jalebis, Ingredients 4 apples, 250 gm
cornflour, 25 gm plain flour,1/4 tsp bicarbonate of
soda, 1 tsp saffron steeped in warm water, 325 gm
yoghurt, 500 gm caster sugar, 250 ml water, 1 tbsp
lemon juice, 2 tbsp rosewater
METHOD
Sieve cornflour,
bicarb and plain
flour together
intoMake the
syrup by putting
water