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Taste of Abu Dhabi – Winning with Chef Sanjeev Kapoor

November 21, 2018

Peace Greetings!

At the taste of Abu Dhabi Event, we also managed to attend the Kibsons and Al Ain Farms Cooking Challenge hosted by the Indian Masterchef Sanjeev Kapoor.

It was pretty awesome cooking with a celebrity like him. I used to love watching him cook on television. When I was little, I would come back from school, and my mum would feed me lunch while watching his TV Show ‘Khana Khazana’. If the ingredients looked like they were at home, I would urge umma to make. I  loved the way he would make cooking look so easy and would make me curious about every new vegetable he cooked with. I also was in awe of how he remembers the list of chammach (spoonfuls) he used every ingredient. Haha silly me.

So we (my friend Tanya and me) participated in the cooking challenge and we had to make the simplest of curries, a Kadhi!

We later realised that it was a tad too silly to win a competition by making a lame kadhi.

But the joy of making within the set time, getting the right concoction and balance of flavours with a beautiful (unburnt) tadka and Master Chef Sanjeev Kapoor tasting our dish and loving it and awarding us for it, was pretty awesome.


We won an awesome box full of veggies from Kibsons, UAE.  That’s us with our prize and the Masterchef himself. 🙂

So basically we went for the taste of Abu Dhabi, got back home happy and with tons freshness and good vibes from the event.


Recipe for the Kadhi

Yoghurt 1 cup
Gram flour (besan) 2 tablespoons
Oil 2 teaspoons
Cumin seeds 1/2 teaspoon
Fennel seeds 1/4 tsp
Curry leaves 4-5
Green chilli chopped 1
Asafoetida a pinch
Ginger grated 1 inch
Mustard seeds 1/2 teaspoon
Onion seeds (kalonji) 1/4 tsp
Fenugreek seeds 1/4 tsp
Turmeric powder 1/4 teaspoon
Sugar 1/4 teaspoon
Salt to taste
Boiled chopped potatoes 1 cup
Fresh coriander leaves Chopped for garnish


Put yoghurt and gram flour in a bowl and mix well till no lumps remain.

Heat oil in a non-stick pan, add all the seeds, curry leaves, green chilli, asafoetida, ginger and sauté till the seeds splutter.

Add yoghurt mixture and one cup water and mix well. Cook for four to five minutes on low heat.

Add turmeric powder, sugar and salt and mix well and add the boiled potatoes. Let the mixture come to a boil.

Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.