Food horoscope: The one trendy dish you should be cooking, based on your sun sign

Sassy soup for the superstitious soul

Nope, not going to ask you to wear orange and eat it too. And all those expecting a slice of pizza suspended in a crystal ball in the name of food horoscope, we’re sorry to disappoint you (Though on second thought, pizza slice crystal ball could without a doubt, be the new lava lamp).

Also, if you’re looking to “realise your romantic aspirations” or get help to make it through the stages of a bad break-up, this unfortunately isn’t the place for you.

The only love affair we’re going to be discussing is the one you have with the bricks of Amul butter, safely tucked away in your refrigerator.

The food horoscope is going to peel away the layers of the onion bulb that you are, and eventually narrow down on the one dish that you will love to cook and eat.

The one dish you should be cooking, according to your food horoscope

Food horoscope: Aries

You are good at everything, and you know it. You’re also the rare species of human beings who don’t need coffee to have a perpetual caffeine high.

You are the overachieving multitasker that everyone hates but wants to be like.

And that’s precisely why, amidst towering stacks of banana bread and a sea of Dalgona coffee washing over your feed, you choose a French confection that tests your skills and is a crowd pleaser too.

Vanilla buttercream macarons

Ingredients:

For macarons:

• 1 3/4 cups powdered sugar
• 1 cup almond flour (finely ground)
• 1 tsp salt (divided)
• 3 egg whites (at room temperature)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 drops pink gel food colouring

For vanilla buttercream:

• 1 cup unsalted butter (at room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3 tbsp heavy cream

Directions:

For the macarons:

1. To make the macarons, combine the powdered sugar, almond flour, and half a teaspoon of salt in a food processor, and process on low speed, until extra fine.
2. Sift the almond flour mixture through a fine-mesh sieve and into a large bowl.
3. In a separate large bowl, beat the egg whites and the remaining half a teaspoon of salt with an electric hand mixer until soft peaks form.
4. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.
5. Add vanilla and beat until incorporated. Add the food colouring and beat until just combined.
6. Add about one-third of the sifted almond flour to the beaten egg whites and use a spatula to gently fold until combined. Do the same with the rest.
7. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure eight while holding the spatula up.
8. Transfer the macaron batter into a piping bag fitted with a round tip.
9. Place one dot of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
10. Pipe the macarons onto the parchment paper in one and a half inch circles, spacing at least one inch apart.
11. Tap the baking sheet on a flat surface five times to release air bubbles.
12. Let the macarons sit at room temperature for 30 minutes to one hour, until dry to the touch.
13. Preheat the oven to 150 degrees celsius.
14. Bake the macarons for 17 minutes, until the bottom is well-risen and the macarons don’t stick to the parchment paper.
15. Transfer the macarons to a wire rack to cool completely before filling.

For buttercream:

1. In a large bowl, add the butter and beat with a mixer for a minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated.
2. Add the vanilla and beat to combine. Add the cream, one tablespoon at a time, and beat to combine, until desired consistency is reached.
3. Transfer the buttercream to a piping bag fitted with a round tip.

Assembling:

1. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
2. Place in an airtight container for 24 hours to rest.

Recipe: Tasty.co

 

 

 

 

 

 

Food horoscope: Taurus

What are aprons? You prefer lab coats.

The inside of your kitchen can very easily be mistaken for a science centre. Recipes are your best friends, and a job half done… well, he is just a friend of a friend of a friend, who you’ve heard of but never met because to be honest he sounds “a little too frivolous, and excruciatingly boring” (Your words, not ours).

For you meticulous Marthas (not Stewart, don’t flatter yourselves just yet) the perfect fit seemed to be the humble yet deceptive eggs Benedict. Get that egg poached to perfection, and salvage the hollandaise, and you’re already better that half of the Master Chef participants, who shudder at the sound of this breakfast special.

Eggs Benedict

Ingredients:

• 4 egg yolks
• 3 1/2 tbsp lemon juice
• 1 pinch ground white pepper
• 1/8 tsp Worcestershire sauce
• 1 tbsp water
• 1 cup butter (melted)
• 1/4 tsp salt
• 8 eggs
• 1 tsp distilled white vinegar
• 8 strips bacon
• 4 English muffins (split)
• 2 tbsp butter (softened)

Directions:

1. To make hollandaise sauce, fill the bottom of a double boiler partly with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and one tablespoon of water.
2. Add the melted butter to egg yolk mixture one or two tablespoons at a time, while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water.
3. Continue whisking until all the butter is incorporated. Whisk in the salt, then remove from heat. Place a lid on the pan to keep sauce warm.
4. Preheat oven on broiler setting.
5. To poach the eggs, fill a large saucepan with three inches of water. Bring water to a gentle simmer, then add vinegar.
6. Carefully break eggs into simmering water, and allow to cook for two and a half to three minutes.
7. The yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate.
8. While the eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
9. Spread softened butter over the toasted muffins, top each one with a slice of bacon, followed by one poached egg. Drizzle it with hollandaise sauce, and sprinkle with chopped chives.

Recipe: Allrecipes.com

Food horoscope: Gemini

The best way to describe you is by quoting the iconic and extremely colourful Katy Perry – “You’re hot, then you’re cold. You’re yes then you’re no. You’re in then you’re out. You’re up then you’re down.”

And if you were a dish, this is what you’d be. So, all the best making yourself.

Chilli guava ice cream

Ingredients:

• Red chilli powder for dusting
• 1 cup chopped guava
• 1/2 cup condensed milk
• 1 cup fresh cream
• 1/2 cup milk powder
• 1/4 cup castor sugar
• Salt as required

Directions:

1. Blend the guavas, condensed milk, milk powder, castor sugar and cream into a smooth mixture.
2. Pour the mixture into an airtight container and freeze overnight.
3. Scoop out into individual serving bowls, dust with some chilli powder and sprinkle salt on top, and serve immediately.

Recipe: Sanjeevkapoor.com

Cancer

You overthink overthinking.

Just to get your undivided attention for a moment, let’s clear one thing out, the smaller onion did not feel offended when you decided to pick the slightly bigger one that looked a little paler. No, that doesn’t make you racist.

You really need to chill, and more than that, you need more than a little comfort – ideally a steaming hot bowlful of it. So, here you go.

Dal Khichdi

Ingredients:

• 1 cup moong dal
• 5 cups water
• 2 large tomatoes
• 2 green chillies
• 1/2 tsp turmeric
• Salt as required
• 1 cup rice
• 2 large onions
• 2 tsp cumin seeds
• 1/2 tsp asafoetida
• 3 tbsp ghee
• 1-inch-long piece of ginger

Directions:

1. Wash moong dal and rice, and soak in water for 30 to 40 minutes.
2. In a pressure cooker, heat ghee. Once heated, add the cumin seeds with finely chopped onions. Sauté for two to three minutes until onions start losing colour, then add chopped tomatoes, chopped chillies and grated ginger, with asafoetida and turmeric. Sauté for a minute or two and then add the drained rice and moong dal.
3. Cook the mix for about two to five minutes then add water with salt. Cover the cooker and pressure cook for seven to eight whistles on high flame. Let the pressure release naturally.
4. Once done, check if you need to add more water and simmer till you get the right consistency.

Recipe: Times Food

Food horoscope: Leo

If we were to guess Poo’s (from Kabhi Khushi Kabhie Gham, of course) sun sign, we wouldn’t think twice.

Drama could very well be your last, middle, and first name. And daak naam too, if that’s how you roll.

Your drama also filters down to your extremely envious Instagram feed.

And what says drama better than a healthy and picture-perfect smoothie bowl right before a session of pole fitness.

5-minute smoothie bowl

Ingredients:

For smoothie bowl:

• 1 cup frozen mixed berries
• 1 small ripe banana (sliced and frozen)
• 2-3 tbsp coconut or almond milk (can add more based on desired consistency)

For toppings:

• 1 tbsp unsweetened coconut (desiccated and shredded)
• 1 tbsp chia seeds
• 1 tbsp hemp seeds
• Granola
• Fruit

Directions:

1. Add frozen berries and banana to a blender and blitz.
2. Add a bit of coconut or almond milk, and blend again.
3. Scoop into serving bowls and top with desired toppings.

Recipe: Minimalistbaker.com

 

 

Food horoscope: Virgo

You don’t follow trends, you make your own.

If something is trending on Instagram today, you probably wore it first… six months ago.

When it comes to food trends, we vote for the delicate-looking Vietnamese rice paper rolls to be the next avo-toast.

They are healthy, packed with flavour, and absolutely Instagrammable.

It ticks all the right boxes and so, is automatically right up your alley.

Fresh summer rice paper rolls

Ingredients:

For the peanut dipping sauce:

• 1/4 cup creamy peanut butter
• 1 tbsp hoisin sauce
• 2 tsp soy sauce
• 1 clove of garlic (mashed)
• 1 tsp Sriracha sauce or any chilli garlic sauce
• 1 to 2 tbsp warm water, more if needed
• Optional garnish: crushed peanuts, a sprinkle of crushed red pepper

For the rolls:

• 10 spring roll rice paper wrappers
• 1 large carrot (peeled and julienned)
• 1 large cucumber (julienned)
• 1/2 large red pepper (julienned)
• 1/3 cup chopped purple cabbage
• 30g cooked rice noodles or rice vermicelli (optional)
• 1 avocado (sliced)
• A handful of fresh cilantro, mint or basil
• 5 large green lettuce leaves (torn in half)
• 20 medium-cooked shrimp (peeled and sliced in half length-wise)
• Optional for garnish: sesame seeds

Directions:

1. Add all the dipping sauce ingredients except the water and garnish into a medium bowl and whisk until smooth. Add one to two tablespoons of warm water or more until you reach the desired consistency. Pour into a serving bowl with the garnish and set aside.
2. Pour warm water into a large bowl. Working with one at a time, dip the rice paper wrapper into the warm water for 15 to 20 seconds. You want the wrapper to be soft, yet still slightly firm and pliable.
3. Remove from the water and immediately place flat onto a work surface. Pat the wrapper slightly dry.
4. Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on the bottom third of the rice paper. Then, add a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Then comes the lettuce topped with shrimp.
5. Remember not to overstuff the roll. Start small then add more, as needed.
6. Roll the rice paper around the filling like you do with burritos, and serve with the dipping sauce.

Recipe: Sallysbakingaddiction.com

Food horoscope: Libra

Decisions, decisions, decisions decisions.

No matter how many times we say it, you still won’t be able to make one. Your inability to choose is your kryptonite, and usually what comes in the way of you cooking up a storm.

Hummus three ways, not only keeps you from picking one recipe, but also saves up on a tonne of time.

Hummus three ways

Ingredients:

For regular hummus:

• 1 tin of chickpeas (drained and rinsed)
• 1/3 cup extra virgin olive oil
• 1/4 cup water
• Juice of half a lemon
• 1 tbsp tahini
• 1 clove garlic (crushed)
• Pepper to taste

For pumpkin hummus:

• 1 batch of regular hummus (or just the raw material for it will do as well)
• 450 g pumpkin
• 1/2 tsp cinnamon

For beetroot hummus:

• 1 batch of regular hummus (or just the raw material for it will do as well)
• 425 g canned baby beetroots (drained)
• 1/2 tsp garam masala
• 1/4 cup water

Directions:

For regular hummus:

1. Combine all ingredients in a food processor.
2. Blitz to desired consistency.

For pumpkin hummus:

1. Preheat oven to 200 degrees celsius, and line a baking tray with baking paper.
2. Add pumpkin and a drizzle of extra virgin olive oil, and bake for 30 minutes.
3. Combine your batch of pre-made regular hummus or ingredients worth one batch, pumpkin and cinnamon in a food processor and blitz to desired consistency.

For beetroot hummus:

1.  Combine all ingredients in a food processor.
2. Blitz to desired consistency.

Recipe: Kidspot.com

Food horoscope: Scorpio

Staying locked in at home, away from the crowd, hustle and bustle, is your ideal state of being. And this is because you stopped caring about what people think before it became cool.

And because you actually preach what everyone else just posts, we think you can manage to remain unfazed by a recipe that makes people’s knees jiggle, much like the dish itself.

Double-baked three cheese soufflé

Ingredients:

• 4 tbsp unsalted butter, plus some more for the ramekins
• 1/4 cup all-purpose flour, plus some more for the ramekins
• 1 cup milk
• 2 1/2 cups heavy cream
• 114 g mild goat cheese (crumbled)
• 10 large egg yolks (lightly beaten)
• 57 g roquefort cheese (crumbled)
• 1 1/2 cups gruyère cheese (freshly grated)
• Salt
• Freshly ground white pepper
• 8 large egg whites

Directions:

1. Preheat the oven to 176 degrees celsius. Butter and flour twelve one-third cup ramekins, tapping out any excess flour.
2. In a medium saucepan, melt the four tablespoons of butter over moderate heat. Whisk in the 1/4 cup of flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth.
3. Bring to a boil while whisking, then reduce the heat to low and simmer while whisking, for five more minutes.
4. Remove from the heat and stir in the goat cheese. Scrape the sauce into a bowl and let cool to room temperature, stirring occasionally.
5. In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended.
6. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside.
7. Bake the soufflés for 25 minutes, or until risen and golden but not quite set in the centre. Let cool, then invert the soufflés onto a large ovenproof platter or individual dishes.
8. Raise the oven temperature to 204 degrees celsius. Pour two tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining one cup of gruyère.
9. Bake the soufflés for eight to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve.

Recipe: Foodandwine.com

 

 

 

Food horoscope: Sagittarius

You do it all, but you just can’t manage to follow it through.

So, in an attempt to not overwhelm you with lots to do, we decided to help you out with a recipe that will not just make for the perfect snack but also help you do away with your leftover rice.

Two complete tasks in one day? Who are you even?

Leftover rice pakoras

Ingredients:

• 1 cup leftover rice
• 1 medium onion (finely chopped)
• 1 green chilli (chopped)
• 1-inch-long piece of ginger (finely chopped or grated)
• 1/4 cup coriander leaves (chopped)
• 1/2 tsp ajwain (carom seeds) (optional)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1 pinch asafoetida (hing)
• 5 tbsp besan (gram flour)
• 5 to 6 tbsp water or as required
• Salt as required
• Oil for deep frying

Directions:

For the batter:

1. Take the rice in a small bowl or pan and mash it with your hands for a smoother texture.
2. If the rice appears dry, sprinkle some water on it and microwave for a few minutes.
3. Add the rest of the ingredients to the rice  – besan, chopped onions, ginger, coriander leaves, green chillies, all the spices, and salt.
4. Mix well and keep aside for for 8 to 10 minutes.
5. The onions release juices and make the mixture a bit soft. After this happens, add water depending on the desired consistency.
6. After adding water, stir and mix very well.

Frying the pakora:

1. Heat the oil in a pan.
2. Take spoonfuls of the mixture and drop it gently into the hot oil. Keep flame on medium heat.
3. Let the rice pakoras cook until slightly brown. Then, turn them over and continue to fry.
4. Deep fry till the rice pakoras are crisp and golden.
5. Drain on paper kitchen towels to remove excess oil.
6. Serve the rice pakoras with green chutney or tomato ketchup.

Recipe: Vegrecipesofindia.com

 

Food horoscope: Capricorn

Relentless and restless are the two words that best describe you. They are also two ingredients that when put together can burn a kitchen down.

You want to play host extraordinaire, but you also don’t have the patience to lurk around a simmering pot of water. And before your impatience kicks in and you walk away, we would like to tell you that we have exactly what you need to be the host of the millenium without wasting more than a few minutes.

A mezze platter even though elaborate, requires minimum effort and promises maximum results, maybe your partner could learn a thing or two from this spread.

Greek mezze platter

Ingredients:

• For the marinated herbed feta:
• 1 1/2 tsp dried thyme
• 1/2 tsp dried fennel seeds
• 1/2 tsp crushed red pepper flakes
• 680g Greek feta (drained and sliced 1/2 inch thick)
• 3 sprigs fresh thyme
• 1/2 cup green olives with pits
• 1/2 cup olive oil
• Kosher salt
• Freshly ground black pepper

For the mezze platter:

• Marinated herbed feta
• 6 roasted red peppers
• 8-10 stuffed grape leaves (optional)
• 1 cup store-bought hummus
• 1 tbsp pine nuts (toasted)
• Good olive oil
• Toasted pita chips
• 4 sprigs of fresh thyme

Directions:

For marinated herbed feta:

1. Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a serving plate.
2. Sprinkle the feta with the entire herb mixture, and nestle the thyme sprigs and olives among the feta slices.
3. Drizzle with the olive oil and sprinkle with half a teaspoon of salt and a quarter of a teaspoon of black pepper.
4. Cover the dish with plastic wrap and refrigerate for at least 4 hours.

For mezze platter:

1. Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter.
2. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil.
3. Place the pita chips on the platter and use the sprigs of thyme as garnish over the red peppers.

Recipe: Foodnetwork.com

 

Food horoscope: Aquarius

From the restless to the rested and ever-so-patient. You could watch a snail try to eat rice with chopsticks and still not lose your mind.

Also, your preferred state of existence is well, solitude.

So we found just the recipe for you. It will give you an excuse to be cooped up in your kitchen all by yourself for over six hours, and make you a hit with the crowd without ever having to interact with them.

Slow-cooked mutton curry

Ingredients:

• 1 kg lamb shoulder (cut into pieces)
• 1/2 cup yogurt
• 1 tsp turmeric
• 1 tsp salt
• 4 tbsp oil
• 1/2 cup chopped onion
• 1 tbsp chopped garlic
• 1 tsp chopped ginger
• 2 green chillies
• 2 tbsp meat masala
• 1 tbsp red chilli powder
• 2 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tsp fennel seeds (saunf)
• 1/2 tsp salt
• 1 1/2 cups tomato puree
• 3/4 cup water
• Chopped coriander as garnish

Directions:

1. Marinate the lamb in yogurt, turmeric and salt and set aside for half an hour.
2. In a pan, heat a tablespoon of oil and sauté onions, garlic and ginger till the onions are soft and light golden brown.
3. In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water.
4. Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice, parathas or naan.

Recipe: Myfoodstory.com

Food horoscope: Pisces

You live by the three Cs – charity, creativity, and carbs. And this recipe will help you tap into each one of your most prominent qualities.

The recipe asks you to line the dough a certain way, but you can put your own creative twist on it and make your bread basket your masterpiece.

As for charity, you’re infamous for being too giving. Well what better gift during this gloomy lockdown than a rainbow that you can spread cream cheese on?

And finally carbs, just because your rom-com binges need and want a plus one.

Rainbow bread

Ingredients:

• 1 cup milk
• 1 egg yolk
• 3 cups all-purpose flour
• 2 1/2 tbsp sugar
• 2 1/4 tsp active dry yeast
• 1 1/2 tbsp unsalted butter (softened)
• 2 tsp salt
• Food dye (red, yellow and blue)

Directions:

1. Grease five medium-sized bowls and set aside.
2. In a small, microwave-safe bowl, whisk together the milk and egg yolk. Microwave for 30 seconds, and set aside.
3. In a large bowl, combine the flour, sugar and yeast. Add the milk mixture, as well as the butter and salt and stir to combine.
4. Knead the dough by hand for 10 minutes, until the dough is smooth and elastic.
5. Divide the dough into five equal portions.
6. Working with one ball of dough at a time, dye each ball into one colour of the rainbow – red, orange, yellow, green, blue, and purple. Add five to 10 drops of food colouring, knead until fully dyed and then place the dyed ball of dough in its own individual, greased bowl.
7. Repeat with all of the dough.
8. Cover the bowls with a tea towel and let rise for 2 hours.
9. Grease a loaf pan and line with parchment paper. Set aside.
10. The dough should have at least doubled in size when the tea towel is removed. Punch the dough down and then remove from the bowl and place in the prepared loaf pan. Repeat the same with all the different coloured dough balls – layer them on top of each other in the pan.
11. Cover with tea towel and allow to double for a second time, about 1 hour.
12. Preheat oven to 190 degrees celsius.
13. Remove the tea towel and bake the bread for 30 minutes or until slightly browning on top and an inserted toothpick comes out clean after a poke test.
14. Cool completely before slicing.

Recipe: Sugaespiceandglitter.com