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INGREDIENTS:

For salad: Tomatoes, 2;

smoked mozarella, 50 gm;

rocket leaves, 20 gm;

Spanish chillies, 2;

kalamata olives, 5; sea

salt, black pepper, to

taste; walnuts, 15 gm;

almonds, 15 gm

For pesto: Basilleaves, 10; pine nuts, 5

gm; parmesan grated, 5

gm; garlic, 2 cloves; olive

oil, 15 ml; salt and pep-

per, to taste

METHOD:

For basil pesto: Blend

all the ingredients to a

grainy consistency.

For salad: Arrangeslices of tomato and

smoked mozarella, mak-

ing a circle in a bakeable

pan. Season with sea salt

and black pepper. Heat

the sliced tomato and

cheese at 180 degrees in

the oven. Drizzle some

pesto, top up with rocket

leaves, toasted walnuts

and almonds. Arrange

pickled Spanish or home

made chilles and kalam-

ata olives and serve hot.

happiness special

The businessof happiness

The dessert recipe

Fitness &

Slimming: Growing25% per annum,

expected to

become `60,000

crore in 2012

Wellness

services:

Spas, wellness

guidance, medical resorts, day spas etc

are now a `11,000 crore industry,

expanding 35% a year.

Herbal products: Foods,

plants and weeds

repackaged into

cosmetics and

drugs. Annual

market size is

`7,500 crore per annum.

Nutraceuticals: Health boosters

such as flax, tea, wine, chocolates, fish

oils, coral extracts, natural minerals are

a `1,200 crore industry.

Spirituality: Indians spent more

than `2,000 crore this year on

spiritual gurus.

Yoga: Market

size unknown, butinstruction CDs,

books, etc are top

sellers, second

only to Bollywood

music sales.

Hair/beauty

saloons: A booming

`7,000 cr industry,

growing 35% annually.

Adventure sport:

No estimates, but

the industry offer-

ing unusual get-

aways and sports is

growing at 500% in

the last two years.

Self-help books

are approximately

30% of the shelf

space in any book-

storemost of them

are motivational.

INGREDIENTS:

For tart dough: Sugar,

175 gm; flour, 2.5 cups;orange, 1, zest only; but-

ter, 250 gm, cold, cut into

small pieces; egg yolks, 4,

lightly beaten

For tart filling: Egg, 1

whole; egg yolk, 2; sugar,

20 gm; dark chocolate,

150 gm; butter, 90 gm;

water, 20 gm

METHOD:

For tart shell:

Mix together

the sugar, flour,

and orange zest.

Add the pieces ofbutter and rub it into

the flour until it forms

pea-sized lumps. Add the

beaten egg yolks and mix

till the dough comes

together. Refrigerate for

minimum one hour or

overnight. Preheat the

oven to 180 degrees. Roll

the dough out on a lightly

floured surfaced to

1/8 inch thickness

and carefully

transfer to

4-inch tart

moulds. Using a

fork, poke a

few holes into

the dough to pre-

vent it from

puffing up. Bake the

tart shells for 8 to 10

minutes until dark blonde

to light brown in color.

For tart filling: Preheat

oven to 180 degrees.

Whisk together the egg,

egg yolks, and sugar until

pale yellow in color and

has nearly doubled in vol-

ume. Melt the chocolate

and butter together, overa double boiler or

microwave. Allow the

melted chocolate to come

to room temperature,

then gently fold in the

egg and sugar mixture

with a spatula. Add the

water, folding it in. Fill

the tart shells with the

chocolate filling and bake

for 4 minutes, rotate, and

bake another 4 minutes.

Serve immediately with

vanilla ice cream!

WARMCHOCOLATE

TART by Alex

Sanchez, Head

Chef, The Table,

Mumbai

The mood-enhancing recipe

WINTER CAPRESE by Chef Saby, Executive

Chef, Olive Bar & Kitchen, Delhi

28 November 2011 OUTLOOK

Recipesfor

happiness

Compiled by Neha Bhatt and Pragya Singh

64

AMIT HARALKAR

TRIBHUVAN TIWARI