She was only 14 when she started cooking, and it was around the same time that little Renu, just like her legendary mother Tarla Dalal, found her true calling. It was food, it had always been food. In a world dominated by men, Tarla Dalal proved to be a disruptor with her homely recipes and domestic cooking style. Her innumerable cookbooks and TV shows made her a household name, which is why when she passed away in the year 2013, the nation mourned. Chef Renu had big shoes to fill into, just like her mother, Renu deliberately keeps her recipes simple, doable and full of heart, but along the way, she has also found a style of cooking that is distinct from her mother's. Renu knows the trends and trimmings required to make her food fab and ‘en vogue’. We caught up with the chef extraordinaire and author of two cookbooks Modern Vegetarian Recipes and Simple & Delicious Vegetarian Recipes. for a freewheeling chat about her childhood, comfort food, winter staples and more.
Q1. When did you start cooking?
I started to cook when I was just 14 years old. The kitchen was a place to be inventive and try new things, so I started with cakes and baked dishes. I remember making a chocolate cake and baked pasta in white sauce which were the first few dishes I made and it made me realise my passion for food.
Q2. What are your fondest memories with your mother in the kitchen?
My mother’s culinary lessons were renowned, and the preparations for the classes were filled with excitement and eagerness. Some of my favourite memories were seeing mom prepare food, feeling her happiness and delight, and learning more about food from her. And the highlight of the day was getting to enjoy the delicious food she had made.
Q3. What is your comfort food?
Rice with aloo sabzi and moong dal, and also Gujarati items, are my favourite comfort foods.
Q4. Your winter staple?
Winter makes me crave purple yam, which, along with Undhiyu, are some of my favourites. Another thing I enjoy, and I believe almost everyone does, is chocolate. In the winter, especially when Christmas is approaching, I love to have chocolate fondue.
Q5. A valuable cooking tip that changed your life.
I believe in always adding an extra spoonful of love to the dish and seeing the difference. Another piece of advice is, that if you enjoy being creative in the kitchen, as I do, keep in mind that taste is vital in the process of creating new recipes. It will leave everyone asking for more!
Q6. You are a creator yourself now, and your recipes are being loved across the web. In what ways do you think you are similar and different from your mother?
My recipes, like hers, are incredibly easy to make. The recipes are described quite simply and are easy to follow. Food presentation is also in the spotlight these days, therefore I showcase various ways of presenting food. The ingredients change from time to time. Currently, vegetarian food is trending worldwide so lots of new and exciting recipes can be created.
Q7. A recent cooking or food trend that you really liked.
I've watched people make recipes with lesser ingredients, and I enjoy the idea of cooking with fewer components. With fewer ingredients, you can create wonderful recipes. Less complicated and easier to create since simplicity is the key.
Q8. The most difficult dish you ever had to prepare.
I remember that when I was younger, I used to find it difficult to cook Baked Alaska. But nothing is truly difficult if you set your mind to it and practise makes you perfect.
Q9. Can you share any of your favourite recipes with our readers.
I would love for all the readers to try asparagus samosas dipped in a cheese sauce; these are quite unique. The cheese sauce is great both as a dip and on its own.
ASPARAGUS SAMOSA WITH CHEESE SAUCE
Preparation: 20 minutes | Cooking: 20 minutes | Serves 4 to 6
INGREDIENTS:
For the samosa:
- 1 cup boiled asparagus (finely chopped)
- ½ cup finely chopped spring onions (white part)
- ½ tsp oregano
- 1 tbsp olive oil
- Salt and pepper to taste
- 5 samosa strips
- Oil for deep frying
- For closing the edges:
- 1 tsp white flour (maida)
- 2 tsp water
- For the cheese sauce:
- 100 grams grated cheese
- 1 /3 cup milk
- 1 tbsp butter
- ½ tsp oregano Pepper to taste
METHOD:
For the asparagus filling:
1. Heat the olive oil in a non-stick frying pan, add the oregano, spring onion and saute for½ minute.
2. Add the asparagus, salt and pepper to taste, cook for 1 minute.
HOW TO PROCEED:
1. Cut the samosa strips in half.
2. Make small size cones from the samosa strips.
3. Place the asparagus filling in the cones. Close the edges with white flour and water mixture.
4. Heat the oil and deep fry the samosas till well done.
5. Alternatively, you can use an air fryer that consumes less oil.
For the cheese sauce:
1. Heat the butter in a non-stick vessel, add the oregano, cheese and stir for 1 minute.
2. Add the milk, pepper and stir well for 2 to 3 minutes till you get a smooth cheese sauce.
TO SERVE:
Serve the asparagus samosa along with the cheese sauce.
