Latest news with #PankajBhadouria
Hindustan Times
06-07-2025
- Climate
- Hindustan Times
Mumbai's rains demand pakoras; Try these 7 different types of deep-fried goodness at home
As the monsoon clouds roll over the city, and the rhythmic pitter-patter of rain fills the air, there's only one irresistible craving — a hot plate of crispy pakoras. Whether it's kanda bhajiyas or vada pav, tuna fry or chicken pakoras, there's something about the combination of deep-fried goodness and gloomy weather that feels just right. Paired with a steaming cup of masala chai, pakoras are the ultimate comfort food for this season. A plate of bhajiyas on a cold and rainy day is the perfect way to enjoy the monsoon season in Maharashtra (unsplash) And if you want to get the best crunch to your pakoras, Chef Pankaj Bhadouria shares a few tips: In the batter that's typically made with besan or chickpea flour, add in ½ cup of rice flour to make the pakoras extra crispy. If you are making pakoras with any vegetables, like onions, potatoes, leafy vegetables, etc, ensure that you chop them as thin as possible for a evenly cooked and crispy snack. When making your batter for the pakoras, mix in a pinch of baking soda to aerate the batter. When frying the pakoras, use neutral oil and ensure the temperature is medium hot. If the oil is smoking hot, the pakoras will burn and won't cook through. If the oil is cold, they will absorb excess oil. Add a pinch of salt to the oil and this will also help the pakoras not absorb a lot of oil. Here are some common and not-so-common ideas for your evening pakora time: Vada pav A Maharashtrian staple, you can't go wrong with a vada pav(unsplash) Iconic to Maharashtra, these balls of potato goodness are served with pav, mint chutney and fried chillies. To mashed potatoes, add turmeric power, mustard seeds, chopped chillies, garlic and ginger. Form small balls and dip them into a batter made of chickpeas, fry and serve hot. Chicken pakora Perfect with a alcoholic bevy or a ice cold soda, chicken pakora is easy to make (unsplash) Thin out a chicken breast by beating it with a rolling pin. To the bite-sized pieces, add spices of your choice, lemon juice or vinegar, and salt. Dip the chicken into a besan batter that also includes rice flour, garam masala, chilli powder and haldi power. To get a crispy pakora, double fry the chicken pieces. Serve with mayo and ketchup. Tuna pakora Open a can of tuna and break up the pieces of fish with a fork. Add chopped red onions, cilantro, green chillies, ginger and garlic paste, garam masala and cumin powder. Mix all these ingredients and form bite-sized balls. Shallow fry them and squeeze some lemon juice on these pipping hot pakoras. Bhaji pav Piping hot potato bhajiyas piled high on a plate, who can say no to that? To make this street food at home, thinly slice potatoes on a mandoline. Mix them into a batter that has turmeric powder, Red chilli powder and coriander powder. Serve it with a meethi chutney and pav. Baby corn pakora If you want to surprise guests, make a plate of baby corn pakoras (unsplash) Perfect for hosting guests during these rainy months, these baby corn pakoras are a showstopper. Wash and dry the miniature corn. Toss it in some dry rice flour that has some salt and pepper mixed into it. With the rice flour, create a slurry by adding some water and give it a good mix. Dip the corn into this batter and fry. Serve with some sweet and sour chilli sauce. Kanda bhajji If you are making kanda bhajiyas, ensure you cut a bunch of onions because you can't stop eating them(unsplash) Crispy on the outside and pillowy soft on the inside, kanda baji are the perfect accompaniments to your evening chai. Finely chopped onions are dipped into a batter made with besan flour and spiced turmeric powder, Red chilli powder, coriander powder and ajwain. Create small balls of the onion mixture and drop them into the hot oil. Serve with green mint chutney. Broccoli pakora Take a medium-sized broccoli head and wash it thoroughly with water. Cut the florets into bite-sized chunks. Give it a toss in rice flour. Create a batter by mixing maida, salt, pepper, paprika, garlic and onion powder. Drizzle in some cold water and dip the florets in this batter. Deep fry till golden brown and serve with ketchup.
Indian Express
23-05-2025
- Entertainment
- Indian Express
In Conversation with Chef Pankaj Bhadouria: From Classroom to Kitchen, and Holidays That Heal the Soul
In a heartfelt episode of Magical Memories, presented by Club Mahindra in association with The Indian Express, celebrated chef and MasterChef India winner Chef Pankaj Bhadouria joins host Khyati Rajanshi to share her inspiring journey of transformation, resilience, and the simple joy of family holidays. Before MasterChef, Pankaj spent 16 years as a teacher. But a TV promo featuring Akshay Kumar sparked a new dream. 'My kids said, 'Mom, you have to go audition—you cook so well!'' she recalls. It wasn't a planned switch, but a heart-led leap, which took her from a 3,000-strong queue in Lucknow to winning MasterChef India – at the cost of a stable job and peer scepticism. 'You're not going for cooking; you're chasing glamour,' she was told. From TV shows and books to her academy and digital content, Pankaj wears many hats. Through it all, her family is her anchor. 'Everything works out when you have love and support surrounding you,' she says. Growing up in Delhi, food and family went hand in hand. Despite losing her father at a young age, Pankaj's memories are rich with warmth. She recalls winter afternoons spent sitting on the kitchen slab with her brother, tearing rotis straight from the pan. 'There was no screen time – just stories, smells, and shared meals,' she says. Both her parents were excellent cooks, and the kitchen was always alive with aromas and activity. Her mother, who learned cooking from her father and grandmother, passed on more than just recipes – she passed on the spirit of togetherness. For Pankaj, early vacations meant trips to Gazipur or Himachal. With success, holidays became meaningful pauses to connect. A favourite was the Deccan Odyssey luxury train ride with her family across Mumbai, Gujarat, and Rajasthan. 'It was our way of being tourists and royalty at the same time,' she laughs. Another highlight is Disneyland in the U.S. after a work trip. 'I always wanted to go, and so did my daughter. It was pure magic at every age.' From camping in Kanatal to European tours and Indian adventures, her travels are about people, not just places. 'Even today, dinner is a non-negotiable family event. We debrief, share laughs, and bond,' she says. In true chef fashion, Pankaj's holiday memories often involve food. From the men in her family cooking a feast on a trip to sharing sandwiches in European convenience stores, meals have always been memory markers. And traditions run deep. 'Christmas is big in our home – Secret Santa, a decorated tree, and baking together as a family,' she shares. 'We may travel the world, but these rituals ground us.' Make Your Family Holidays Magical From sun-kissed beaches to lush jungles, serene backwaters to majestic hills, vast deserts to captivating international locations – Club Mahindra has it all! Create unforgettable memories by embarking on a magical journey with our 140+ resorts across different terrains and amazingly unique experiences. Disclaimer: This content is sponsored and does not reflect the views or opinions of IE Online Media Services Pvt Ltd. No journalist is involved in creating sponsored material and it does not imply any endorsement whatsoever by the editorial team. IE Online Media Services takes no responsibility for the content that appears in sponsored articles and the consequences thereof, directly, indirectly or in any manner. Viewer discretion is advised.
Indian Express
14-05-2025
- Health
- Indian Express
Two effective hacks to get rid of cockroaches from your kitchen: ‘They are unhygienic and spread diseases'
On social media, MasterChef Pankaj Bhadouria often shares tips and tricks from her kitchen to help us navigate the culinary world. However, the kitchen isn't just about the food. A lot more goes into its maintenance and upkeep, which adds to the cooking experience. Hygiene is a top priority, and preventing food contamination from cockroaches becomes essential to keeping your kitchen clean and tidy. 'Cockroaches are a big menace in the kitchen! They are unhygienic and spread diseases,' Bhadouria stated on Instagram, before sharing two handy tips to keep these pests at bay. According to her, the most effective way to get rid of cockroaches is to use boric powder. 'In a small bowl, take equal quantities of boric powder and powdered sugar. Sprinkle this mixture in specific corners around the kitchen that are infested by cockroaches,' said the chef, explaining that the temptation of sugar would lure in insects, and the boric acid would kill them. She recommended taking baking soda and powdered sugar and repeating the process above. Deepak Sharma from the India Pest Control Company told that boric acid, which comes in gel and powder forms, is the most common ingredient for pest control. 'Since boric acid has an electrostatic charge, it clings to a cockroach's body as the insect walks through a treated area. While grooming itself, the pest ingests this powder, which attacks its nervous system,' he clarified. However, boric powder's effectiveness depends on its correct application. 'Homeowners must track the pests' activity to find the right spots to lay down a layer of dust. Hence, knowledge of the pests' signs and habits makes treatments more likely to succeed,' said Sharma. It is essential to remember that boric acid does not affect cockroach eggs. 'Even though adult roaches may respond to treatments, their young often remain safe in hard-to-reach spaces to grow and multiply,' said the expert. However, he emphasised that boric acid alone won't stop the pests. 'Practice exclusion tactics to keep more of the insects from moving in. Cleaning drains and sealing cracks that the pests use for hiding places or to obtain entrance into the home helps prevent new infestations,' he added. Previously, celebrity chef Ananya Banerjee shared that food contamination caused by cockroaches can lead to stomach issues, digestive discomfort, and even infections. Getting rid of them requires a combination of cleanliness, natural repellents, and preventive measures. 'Wipe drawers regularly with a vinegar and water solution (1:1 ratio). This is to remove food particles and odours. Avoid leaving food crumbs or spills inside drawers. Store food in airtight containers to prevent attracting roaches,' the culinary expert had shared. 'You can also try some natural DIY hacks to keep cockroaches at bay, such as placing dried bay leaves across your kitchen since their strong smell keeps roaches away. Cloves, cinnamon, and neem leaves also do the trick. Mix a couple of drops of neem oil in water and spray it in the room for added effect,' shared Banerjee.
NDTV
10-05-2025
- Entertainment
- NDTV
How Temperature Transforms The Taste Of Salt And Sugar - Insights From A Chef
If you are a true-blue foodie, you know that the same dish can taste completely different when served hot or cold. But have you ever wondered why? The science behind this phenomenon is fascinating and can make a big difference in your cooking. Don't worry - Chef Pankaj Bhadouria is here to explain it all in her latest Instagram video. In the clip, she dives into how temperature affects the taste of salt and sugar, offering practical tips to help you season your dishes perfectly, whether they are served hot or cold. Intrigued? Let's find out more! How Temperature Affects Salt And Sugar In the clip, Chef Pankaj explained how the taste of salt and sugar changes depending on the temperature of the dish. Sharing her expert tip, she said, "Salt increases when the dish is cold, and sugar decreases when the dish is cold." So, if you are planning to serve something salty, cold, like salads or sandwiches, go easy on the salt. Tips for Cold Desserts Chef Pankaj also shared a tip for desserts. If you are making a dessert to be served cold, like kheer or rabri, add a little extra sugar to ensure the flavours come through. "And if you are serving the dish hot, then balance the salt and sugar accordingly," she added. In her caption, Chef Pankaj wrote, "Science of Seasoning! How is that when you tasted the food, salt seemed ok, but later it seemed to be on the higher side? Similarly, the sugar in kheer tasted perfect while cooking, but it seems not so sweet after cooling down." She added, "If you, too, are worried about how to get that 'perfect' seasoning, remember this! It depends on whether your dish is hot or cold." View this post on Instagram A post shared by MasterChef Pankaj Bhadouria (@masterchefpankajbhadouria) In the comments section of this post, people thanked Chef Pankaj Bhadouria for her expert tips. One user wrote, 'Useful and fantastic tips.' Another added, 'Awesome tip.' Someone else simply said, 'Useful tips.' And many just commented, 'Thank you.'
