International Women's Day 2023: Quotes, messages, date, all you need to know

A Happy Surprise

On International Women’s Day, plan a delicious meal for the special woman in your life. These recipes are easy to make and will impress your guest of honour beyond words.

Madagascar Lamb Shank

Method:
– Heat the oil in Cast iron pot or your preferred cooking vessel, then brown the lamb shanks on all sides, remove and set aside
– Add the onion, ginger, garlic, lemon grass, chilli. Fry until soft
– Add the tomatoes and cook for another 5-7 mins
– Add all the other ingredients.
– Return the lamb shank in the pot, cover & cook in the oven at 150 deg C for 1.5 hours or on low flame till the lamb is cooked and is tender
– Finish with the finishing ingredients

Pro Tip:
– If the gravy is thin, remove the shanks and let the gravy cook and reduce on flame without lid. Re-introduce the lamb when the gravy reaches the desired consistency
– It’s a rustic preparation and is eaten as is, but if you want to make it a finer dish then tie all herb stalks with a thread before putting it in the pot and remove that bunch before serving.
– Similarly, some people find it bothersome to chew on chopped lemon grass
– To avoid that, instead of chopping lemongrass grass you may want to keep lemon grass in large pieces, smash the with back of a knife before putting it in the pot and remove it before serving
– Traditionally served with rice, but is also great with couscous
– Traditionally, in Madagascar, they would use 2 tbsp palm sugar, but you may want to use less sweetness in a lamb main course

(The recipe has been shared by Executive Chef Anuj Kapoor in collaboration with Chef Kartikey from Radisson Blu Hotel Greater Noida’s pop-up experience Farage – sponsored by The Nandastone at Jilling)

Sumac Chicken

Method:
– The first step is to marinate the chicken with sumac powder (1 tbsp), garlic paste and salt, and set aside
– Next up, heat oil in a pan and add the sliced garlic
– When the garlic is almost cooked add the rosemary, green chillies, whole red chillies, stir
– To this add the chicken pieces and sear for about 30 secs on each side
– In the same pan, add rosemary, green chillies, whole red chillies and sliced garlic, sauté for about 1-2 minutes
– Deglaze the pan using the red wine vinegar
– Add cherry tomatoes, olives and salt to taste
– Once the chicken is cooked through, add the basil leaves

(The recipe has been shared by Chef Megha Kohli, Mademoiselle, Goa)

White Chocolate Thandai Mousse

For garnish:
Blue Berry 5g.
Strawberry 10gm
Plum 5gm
Few mint leaves.
Granola 40 gm
Cookie Crum 10 gm

Method:
– Using the wire whisk attachment of your stand mixer (or using your stand mixer), whip the heavy cream until stiff peaks form
– Transfer the whipped cream to another bowl and set aside
– Now melt the white chocolate using a microwave. To the same bowl in which you had beaten the heavy cream, now add thandai powder and powdered sugar
– Beat using the paddle attachment of your stand mixer (or using your hand mixer/whisk) until it is all combined and creamy
– Add in the melted (and slightly cooled) white chocolate into the mixer
– Mix until combined. Scrape down the sides and bottom as needed
– Start folding the whipped cream into the cream cheese and thandai mixture. Add the whipped cream in 3 parts
– After each addition, mix the cream using the cut and fold method, moving your spatula in one direction
– Transfer the mousse into a piping bag. Mine was also fitted with a round nozzle
– Pipe the mousse into serving plate using the piping bag. Chill in the fridge for 2 hours before serving

(The recipe has been by chef Anirudh Deshpande at Westin Goa)

Cheesy Zucchini Potato Au-Gratin

Method:
– In a bowl take cashew paste add pumpkin puree 1/2 cup basil, garlic, oregano, Salt, pepper, 2 tbsp of Parmesan cheese
– Now in another bowl add potatoes and zucchini add salt pepper and oregano
– Take a baking dish Layer the potatoes and zucchini slices and arrange them in the dish
– Pour the sauce mixture on the baking dish and add the remaining Parmesan cheese
– Bake the gratin for 40 min or more till the potatoes and soft ar 200 degree
– Garnish with rest of the basil leaves and chillie flakes if you want it spicy
– Serve it with love

(The recipe has been shared by Nidhi Nahata, founder of Justbe Resto Cafe)