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Valentine's Day gets a healthy twist with 5 delectable recipes

These recipes are easy and quick to prepare.

ET Online|
Last Updated: Feb 12, 2020, 06.54 PM IST
These recipes ​will also leave your partner impressed on the special day.​
These recipes will also leave your partner impressed on the special day.
NEW DELHI: They say the way to a man's heart is through stomach. But, we, at ETPanache Online, believe a wholesome meal can make any man or woman happy. On Valentine's Day, this is your chance to cook a delicious dinner for the love of your life.

Start with the appetising Parmesan soup and a healthy papaya salad, and move to Tandoori fish & chips with roasted veggies and poached egg.

These recipes are easy and quick to prepare, and will also leave your partner impressed on the special day.


Parmesan Soup With Truffle Oil & Dust
Parmesan Soup With Truffle Oil & Dust

Unsalted butter: 60 gms
Onions, coarsely chopped: 2
Parmesan cheese: 200 gms
Chicken stock: 1 ltr
Heavy cream: 2 ltr
Whole milk: 2 ltr
Bacon, finely chopped: 50 gms
Shallot, finely chopped: 1
A handful of finely chopped fresh chives
Truffle oil and truffle slices
Fine sea salt and freshly ground black pepper to taste

- Melt the butter in a large pot over low heat. Cook the onions until soft, preferably 10 minutes
- Add three-quarters of the Parmesan, the chicken stock, cream and milk, bring to a simmer, and simmer until the ingredients are melted and the soup has thickened slightly, 45 minutes
- Meanwhile, in a small sauté pan, cook the bacon until crisp, about 5 minutes. Drain on a paper towel
- Add the remaining Parmesan to the soup and simmer for 10 minutes more
- Purée the soup in a blender in batches, then strain through a sieve. Season with salt and pepper
- Now give a fine stir with truffle oil and serve hot with truffle slices

(The recipe is by chef Prem K Pogakula- Executive Chef, The Imperial New Delhi)


Tandoori Fish With Chips And Mint Aioli
Tandoori Fish With Chips And Mint Aioli

Norwegian Salmon: 120 gms
Hung curd: 25 gms
Red chilli powder: 5gms
Chaat masala: 5gms
Mustard oil: 10ml
Ginger paste: 10gms
Garlic paste: 10gms
Kebab masala: 5gms
Salt: 5gms
Lemon juice: 10ml
Mint: 15 gms
Russel potato: 50 gms
Mayonnaise: 25 gms

- Marinate the salmon with red marination
- Put the salmon in the skewer and cook it in tandoor
- Serve with chips and mint aioli

(The recipe is by Sumit Rawat, Chef de Cuisine, Sheraton Grand Bengaluru Whitefield Hotel)


Som-Tum (Raw papaya salad)
Som-Tum (Raw papaya salad)

Raw papaya: 150 gms
Cherry tomato: 10
Long beans: 15 gms
Red chili: 5
Garlic: 10
Peanut: 10 gms

For the sauce:
Light soya: 3 tbsp
Plum sugar: 1 tbsp
Lemon: 1
Tamarind: 2 tbsp

- Peel the raw papaya and grate it
- Toss all the ingredients together with the grated papaya

(The recipe is by Rungtiwa Sorlae, Chef de cuisine, Sheraton Grand, Bengaluru, Whitefield Hotel and Convention Center)



For the dough:
Lotus flour: 300 gms
Dried yeast: 1 tsp
Sugar: 1 tsp
Cooking oil: 1 tbsp
Lukewarm water: 140 ml

For the filling:
Minced vegetable (shitake, asparagus, carrot, peppers, broccoli): 150 gms
Light soy sauce: 1 tsp
Oyster sauce: 1 tsp
Ground Sichuan pepper: 1 pinch
Salt: 1/4 tsp
Water: 4 tbsp
Cooking oil: 1 tbsp
Onion (small, finely chopped): 1
Coriander (finely chopped): 2 tbsp

Heart-Shaped Baozi
Heart-Shaped Baozi


For the dough:
Mix lotus flour, yeast, sugar and oil in a bowl. Pour in water little by little while mixing.
Combine and knead with your hands until a very smooth dough forms
Cover the bowl with a damp tea towel and leave to rise in a warm place until doubled in size (It will take between 40 minutes to 1.5 hours depending on the room temperature)

For the filling:
- Put minced vegetables, soy sauce, oyster sauce, salt and Sichuan pepper a mixing bowl
- Swirl constantly while gradually adding water/stock until no more liquid can be seen

For shaping the buns
- Knead the dough until it goes back to its original size
- Divide it into 18 equal portions. Roll each piece into a disk-like wrapper
- Place some filling in the middle of a wrapper then fold into a heart shape bao
- Leave all the assembled buns to rest for another 15 minutes or so

For steaming the buns:
- Place the buns (with parchment paper underneath each one) in the steamer basket
- Leave 2cm space between the buns and the side of the steamer
- Start cooking with cold water over a high heat
- Turn the heat down to medium-low when the water starts boiling
- Cook for 7-8 minutes

(The recipe is by Ablu Bhowmick, Junior Sous Chef – The Westin Mumbai Garden City)


Cooking oil: 1/2 tsp
Asparagus spears (green and white, trimmed & cut in half): 12
Slices of bread, toasted: 4

Hollandaise sauce:
Egg (large) yolks: 3
Unsalted butter (room temperature, cut into tablespoons): 1/2 cup
Lemon juice: 1 tsp
Salt: 1/2 tsp
Cayenne pepper to taste

Poached eggs:
Fresh eggs: 4

Garlic Buttered White And Green Asparagus With Organic Poached Egg And Hollandaise Sauce
Garlic Buttered White And Green Asparagus With Organic Poached Egg And Hollandaise Sauce

- Add oil to a small skillet or non-stick pan and place over medium-high heat
- Cook the asparagus for about 5-10 minutes

Hollandaise sauce:
- Fill a medium saucepan with a few inches of water and bring to a boil, then reduce heat to a simmer
- Add egg yolks to a heatproof bowl and whisk until they become pale in colour
- Place the bowl over the simmering water (make sure the bowl doesn’t touch the water)
- Whisk the yolks constantly and cook over the warm water until they have thickened, which takes about 3 minutes
- Add 1 tablespoon of butter at a time, whisking constantly, making sure that each tablespoon is incorporated completely before adding the next
- Once all the butter has been added, season with lemon juice, salt and cayenne pepper
- The sauce should be thick enough to coat the back of a spoon, but not stiff. If it is too thick, thin it with a little water
- The sauce is best if used immediately, however it can sit for about an hour in a Thermos, if needed
- Leftover sauce can be reheated over low heat, with a little bit of water and melted butter whisked in

Poached eggs:
- In large saucepan, heat water over medium heat until simmering
- If desired, you can use a large slotted spoon to quickly stir the water, creating a spinning effect that can help wrap the whites around the yolks
- Crack each egg, one at a time, into a small bowl, then gently slide each one into the simmering water
- Make sure to tip the eggs in close to the surface of the water – not from a height
- Cook the eggs until whites are set and yolks are still soft - about 3 minutes
- Then remove the eggs with a slotted spoon and place on a plate

To assemble:
- Butter the slices of toast, and arrange three asparagus spears on each piece
- Carefully place one egg on each piece of toast, and top with a generous spoonful of the hollandaise sauce
- Season with salt and pepper, and serve immediately.

(The recipe is by chef Prem K Pogakula- Executive Chef, The Imperial New Delhi)

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12 Feb, 2020
We get it, ladies. Looking for gifts for men is hard. Just Google ‘Valentine’s Day gifting for women’ and a million results show up, but the gifting options for men are often scarce. To top it all, the mysterious creatures that men are, it makes choosing the perfect gift for them all the more difficult.If you, too, are looking for the perfect V-Day gift for your boyfriend but can’t figure out which one to go for, fret not because we have got you covered. Follow this easy-peasy-lemon-squeezy gifting guide for men and get your significant other a gift he will remember for a long, long time.

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