The Food Cupid - Chef Kunal Kapur

The Food Cupid – Chef Kunal Kapur

Call it Aphrodisiac or Foods of desire, Foods for indulgence, Foods for virility, Foods for Longevity …But The Big Fat Truth is There NO truth in it. It’s all in our head, it’s a mind game….. Sorry to break your heart this Valentines.

Our dear old friend Google says -- An Aphrodisiac is a substance that increases sexual desire and the word itself comes from some Greek goddess of love and sexuality…..But hang on, if there was really any truth in aphrodisiac foods then the world would have been munching on asparagus stalks or better popping raw garlic pods to increase their love appetite.

The list is endless from almonds to avocado, from chocolates to carrots, from bananas to wines, from rhino’s horn to tiger’s parts. But my belief is that this is not true. Good ingredients are there to cook a great meal. It something to be enjoyed rather than taken as a medium to achieve anything but a great gastronomic experience. All the foods that are nice ‘n’ warm and excites the taste buds of a lot of people across the world are special.

Valentines and love is all about falling. But don’t fall for the trap this season, where highly priced restaurant menus feature aphrodisiac menus with a promise to excite you. “Kutch Nahi Hone Wala” it is all a mind game to make you believe. But hey am not the devil here, I am the Food Cupid…So here’s what you really need to take care about when you move out with someone special to explore you romantic side.

Eat Right – It is likely that restaurants might woo you with a nice 8 course meals….but wait, you don’t want to be stuffy and burpy on Valentines. Eat moderately.

• No Burps Please – Avoid that fizzy drink cause that sure will make you burp and trust me you don’t want that to happen. A nice warm red wine or a rose wine always stirs up the best of emotions. Whiskies and colas a complete no no. if you don’t prefer alcohol then go straight for a nice tropical fruit punch.
• Light bite set it right – stay away from fried and heavy food. Remember the mantra “Lighter you eat more active you remain. i.e. if you can read between the lines…
• Nobody enjoys a stinky kiss—Garlic is my favorite ingredient. Add to almost anything and I will eat it, but not today…..Avoid any strong smelling food whose taste will linger on for a long time.
• Flavours First – Experiment with exciting, soothing, tantalizing and woody flavours like the Vanilla, Citrus, Mushrooms.
• Be daring only in the bed – Seafood can make your belly loose. Try only if you are sure of the freshness. A lot of restaurants keep seafood to justify the price rise for the special menu.
• Clear the Smoke – Avoid sizzlers … If you are fond of them hold on to it for another day. Though sizzlers are good on taste but all the smoke coming from burnt butter and the iron plate get collected on your clothes, skin and hair. Well if you order then you just wasted your best cologne and she just wasted her expensive hair spa.
• Have Clarity – Don’t just eat anything in the name of Aphrodisiac. Have your preferences clear and best if to speak to the chef a day before to get a customized menu. What’s the use of gulping a raw oyster in the name of love when you can’t stand its taste.
• Know your allergens – Know what foods you and your partner are allergic to. Chefs are your best friends to find out what went in the recipe.
• Know when to stop – If you feel full then stop. Remember Valentine’s Day is about getting together and having that special talk, don’t let food take away the focus from it.

And remember to carry Red Roses and Chocolates for your loved one….They say it’s Aphrodisiac ;-)

VALENTINE RECIPES

Flourless Muffins with Vodka Drunken Strawberries

4 por

Ingredients:
100 gm        Dark Chocolate 
200 gm        White Butter 
1 tsp            Coffee Powder 
10 nos.        Eggs (separated)
100 gm        Sugar 
200 gm        Nutella 

For Garnish 
3 tbsp            Icing Sugar 
10 nos           Strawberries 
1 cup             Whipped Cream

60ml        Vodka

Miscellaneous
2 tbsp            Cocoa powder

Method:

1. Cut the strawberries in quarters and soak them in vodka. Keep aside.  Combine the chocolate and butter in a mixing bowl and place over a double boiler to melt.  When chocolate and butter are properly combined, mix in coffee powder and remove from double boiler.
2. Preheat oven to 175ºC.
3. In a mixing bowl, whisk the egg yolks with sugar till creamy and triple in volume. Keep aside.
4. Mix the nutella into the chocolate mixture while it is still warm. Also fold in the creamed egg yolks.
5. Stiffly beat the egg whites and fold into the nutella batter. 
6. Grease and line one muffin tray with butter paper. Fill the muffin moulds ¾ with batter. Place in the preheated oven and bake for 15 to 20 minutes or till a knife inserted in the centre of a muffin comes out clean. Remove, cool and demould.
7. To serve, arrange the muffins on a serving plate, garnish with strawberries and dollops of whipped cream. Sprinkle the remaining vodka on the muffins, dust with icing sugar.

This quick muffin recipe is good on taste and light on tummy and has the goodness of strawberries, hazelnut and chocolate. Bon appétit

No Bake Chocolate Mousse and Lemon Curd Cake

(12 slices)

Base

Milk Chocolate   40gram

Butter                    20gram

Nutella        180gram

Rice crispies      120gram

Chocolate Mousse

Dark Chocolate                     140gram

Milk Chocolate                   80gram

Thick Liquid Cream                  185gram

Whipped Cream                 160gram

Gelatin 10 grams

Lemon Curd

Lemon Juice 50 ml

Butter 100 grams

Sugar 100 grams

Egg yolks 100 grams

Method

1. To make the base of the cake keep ready a big plate and a ring mould 9” dia. Melt chocolate on a double boiler, remove and mix in butter, nutella and rice crispies. Now place the mould on the plate and pour in this mixture and press it gently to form a base. Be sure to spread it evenly inside the ring mould. Keep in a refrigerator.
2. For the lemon curd mix all the ingredients in a bowl and cook over a double boiler till it becomes creamy and thick. Cool and fill in a piping bag.
3. Soak the gelatin in 100ml of water and let it bloom for 10 mins. Meanwhile for the mousse, separately melt dark and milk chocolate. Remove from heat and mix in the liquid cream. Now gently fold the stiffly whipped cream. Melt the gelatin in a microware or on gas and slowly pour it in the mixture. Fold it carefully. Fill a piping bag.
4. Now remove the cake base from the refrigerator and pipe a layer of the lemon curd. Now on top of this add a layer of chocolate mousse. Use up the entire mousse.
5. Now refrigerate for atleast 2 hours. Now remove from ref and run a warm knife around the inner side of the mould and gently remove the mould. Dust with cocoa powder and garnish with fruits of your choice.

This really is a no bake save time kind of a cake. The sweet bitter taste of chocolate is perfectly matched with the creamy sharp flavour of lemons. It is sure to excite the taste buds.