Architect Rajeev Agarwal follows the letter and spirit of a recipe book with mouth-watering results.
Architect Rajeev Agarwal is already busy barbecuing the meat on a Webber grill by the time I reach his house in New Delhi’s Panchsheel Park. Agarwal grew up in a completely vegetarian household but now prefers to cook only non-vegetarian food. He says, “It’s tougher to cook vegetarian food but I would rather cook non-vegetarian food any day.” Two marinaded non-vegetarian dishes sit side by side, next to the grill, making me a little nervous about what I, a vegetarian, would get to taste by the end of this cook-out.
“My wife turned vegetarian some time back, so I have made two vegetarian dishes as well”, says Agarwal, setting my unspoken apprehensions at rest. Agarwal says that cooking was something he did a lot of in the past, cooking almost twice a month and almost always when he would entertain at home. The process of cooking would start with a trip to the market. He says, “I like to shop for the meats myself. I also like to buy the vegetables myself.”
He was also clear about which grill to buy. Says Agarwal, “I like to use a gas grill as it is easy to start. Using a charcoal one is too messy. I was also clear that I wanted a portable grill so that it can be moved depending on where I want to cook. I had an older Australian grill which is now all rusted.” As for barbecuing, he says, “I like to cook food that can be kept ready and is convenient. When you cook around a grill, the conversation doesn’t stop. Things just keep flowing.”
As they do on the day I visit. Agarwal, despite grilling four different ingredients, is easy and keeps a steady conversation going while also keeping his little baby daughter Meher out of harm’s way, an endeavour that requires quick reflexes and nimble limbs. As we sit down to taste what Agarwal has put together, he says honestly, “I cook from recipe books or download recipes from the Internet. What I have made today, I have taken from a book on tandoori food.” That admission, in no way, diminshes Agarwal’s ability as a cook. The food is honest and hearty just like the host.
DHANIA ADRAK CHOP
1 kg two rib lamb chops, one bone removed
FOR THE MARINADE
1 cup yoghurt
3 tbsp raw papaya paste
1 tbsp ginger paste
1 tbsp green coriander paste
1 tbsp green chilli paste
1/4 cup fresh spinach, pureed
2 tbsp ginger, grated finely
1/4 cup oil, 2 tsp salt
For basting, 1/2 cup oil
Wash and drain the chops. Pat them dry. Beat them with a wooden mallet. Mix all the ingredients of the marinade other than the salt. Put the chops into this marinade. Leave aside for eight hours. Add the salt and keep for another 15 minutes. Oil and wipe the skewers. Put the chops on the skewer and put it in the tandoor and cook for 10 minutes. Or it can be put directly on a grill. Remove and then baste the chops. Put it back in the tandoor or on the grill for another 10 minutes. When ready garnish and serve.
GREEN SABJA CHICKEN
800 gm broiler chicken, whole
FOR THE MARINADE
1 cup yoghurt
2 tbsp raw papaya paste
2 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 tbsp coriander powder
1/4 cup oil, 1 tsp salt
FOR THE GREEN PASTE
1/2 large green capsicum
3 green chillies, deseeded
2 cups spinach, chopped
1/4 cup coriander leaves
1/4 cup onion, sliced and fried
2 tbsp ghee
2 tbsp corn flour
1 tsp salt
Clean the chicken. Make cuts on the breast and legs. Mix all the ingredients of the marinade and rub the mix all over the chicken. Leave aside for one hour. Soak the spinach in water for 15 minutes and then wash thoroughly to remove any grit. Boil for five minutes and drain. Dress the green capsicum. Make a paste of all the greens and add the fried onion, salt, vinegar and corn flour. Do not use any water. Rub the green paste into the chicken, filling in the cuts well. Leave aside for five hours.
You can just place this marinaded chicken on a grill and cook well.
