A chef who bowed out in the BBC Masterchef quarter finals hopes to use her TV success to launch a new restaurant in Sutton.
Rani Pathare, from Sutton Common, was in the running to be crowned MasterChef 2014 before the judges sent her home on Friday's show, in the series' sixth week.
Mrs Pathare said she had been unlucky to go out of the cooking competition.
She said: "It was neck to neck, very tough. I thought my cooking was spectacular but I didn’t go through. The judges found it really hard to choose. I would have loved stay in the rest of the competition."
But the determined chef said she hoped the show would help launch her business, which could include a restaurant in Sutton in the next few years.
She said: "It was a fantastic platform and I wouldn’t change it for the world. In the new future, maybe in the next two to three years I want to start a restaurant but first I want to start a catering company.
"I think Sutton really needs something like an Indian curry house."
She made a spicy curry lamb chops with three coloured rice that included chilli and coriander, saffron, carrot and tomatoes for the semifinals.
But judges John Torode and Gregg Wallace sent Rani home after Torode said her lamb was too dry.
The mother of one, who moved here from Mumbai India 11 years ago having learnt the art of cooking from her mother and grandmother said: "I cook to the see the smile on people’s faces, and that is what I am going to try to do for the rest of my life because I just love it is my passion.
Here is a recipe for one of her favourite dishes: Onion and Coconut Kachori
For the dough:
- 2 cup refined flour
- 3 tbsp oil Ajwain (Lowage seeds)- ½ tsp
- Sugar – ½ tsp
- Salt to taste
For the filling:
- 2 medium onions- finely chopped
- Grated ginger – ½ tsp
- Turmeric powder- ½ tsp
- Chilli Powder- 1 tsp
- Sugar- ½ tsp
- Chopped coriander leaves – 1 tsp
- Sesame seeds- ½ tsp
- Chopped Cashewnuts- 1 tsp
- Cumin seeds- ½ tsp
- Mustard seeds- ½ tsp
- Asafoetida – a pinch
- Lime juice- 1 tsp
- Bread crumbs- 1 tbsp
- Salt to taste
- Oil for deep frying
1. Heat oil in a pan add mustard seeds, cumin seeds, sesame seeds, asafoetida, and chopped onions, grated ginger and sauté for 2 minutes. Add the turmeric powder, chili powder, desiccated coconut, cashewnuts, lime juice, bread crumbs, coriander leaves and sugar and salt. Mix well.
2. Take a bowl and add the plain flour and 3 teaspoons of oil, lowage seeds, sugar and salt. Mix it till it resembles like coarse breadcrumbs. Add cold water and knead into dough. It should be slightly tough. Keep covered until required with a muslin cloth or with a damp kitchen roll. Divide the dough in to equal portions, and take some mixture and stuff it and seal it. Flatten the kachoris with your hands.
3. Heat oil in a pan and deep fry the kachori on a slow flame until golden brown on both sides.
4. Serve hot with tomato ketchup/chilli or tamarind sauce.
- Chin chin for pub of the year comp return
- Young doctor dying from skin cancer raises more than £20,000 for charity from his hospital bed
- Video issued in hunt for "heartless" hit-and-run motorcyclist who shouted at victim's unconscious body
- Bus stop wars as restaurant owners vow to fight new Sutton bus shelter
- Sutton's Community Safety Day for Older People heralded as a success