Grandmaster Chef: Viswanathan Anand

¡Anand es un chef insuperable!

Comida india

A pesar de que Anand ganó el desafío por su Salsa a la Holandesa (en 2018) y por su plato de salmón (en 2019), generalmente su comida favorita sigue siendo la comida india. 

En 2018, la esposa de Vishy Anand, Aruna estaba presente en el lugar del encuentro y probó las creaciones de su marido personalmente. | Foto: Tarjei Svensen

La receta (en inglés)

Mike Walder writes:

Veggie Coconut Milk Curry can be made with many different vegetables. I chose chickpea, butternut squash, and spinach. It could have easily been cauliflower, eggplant, and mushroom. 

This recipe uses spices commonly used in preparing Indian food. If you have the time, I highly recommend making your own garam masala from scratch as I find doing so makes the flavors brighter. If not, then find garam masala at your local store that offers Indian spices or mix your own from already ground spices. Last, know that if you use curry powder, then you are no longer making an Indian dish. Prepare everything in advance to quickly add the ingredients at the appropriate time. 

I added sides of basmati rice and naan. This recipe takes up to 1 hour to make and feeds 3.

Ingredients

• 1 onion, chopped 
• 1 garlic clove, peeled
• ginger, thumb-sized piece, peeled and chopped 
• 1 red bell pepper, diced
• peanut oil (or some other light tasting oil if you do not use peanut)
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 1/2 tsp garam masala
• ground ghost chili to taste (or cayenne pepper, but I prefer ghost chili, aka ghost pepper or Bhut jolokia; or use chili powder extra hot)
• 1 1/3 cup butternut squash, peeled and diced 
• 1 1/3 cup (1 can) chickpeas
• 400 ml (1 can) coconut milk
• 1 cup vegetable stock
• 1 cup baby spinach leaves  
• 1 lime, juiced

Directions

1. Put the onion, garlic, ginger, and red pepper in a food processor or blender and purée until liquified.
2. Measure the spices into a single bowl. If your guests have different tolerances to ghost chili, they can add the appropriate amount or none at all at the dinner table.
3. Have the rest of the ingredients at the ready.
4. Heat 2 tsp peanut oil on a large skillet.
5. When oil is hot, add the liquified onion garlic combo from step one.
6. After 3 minutes, add the spices and stir.
7. After 1 more minute, add the chickpeas and squash and stir.
8. After 1 more minute, add the vegetable stock and coconut milk, heat to a simmer.
9. After 30 minutes, test to see if the squash is fork tender. If so, go onto the next step, otherwise check every couple of minutes.
10. Add spinach and cook until spinach wilts.
11. Add lime juice and stir.
12. Serve with rice and naan. Serves 3.

[Click image to enlarge!]

La victoria frente a Ian Nepomniachtchi en 17 movimientos en 2020 es una de las muchas partidas brillantes de Vishy Anand. Anand hizo uso de la preparación de la preparación de 2010 para su duelo por el Campeonato del Mundo contra Veselin Topalov. 

Master Class Vol. 12: Viswanathan Anand

Vishy Anand, nacido en 1969, pasa por ser “la cabeza más rápida del planeta“ y es el actual Campeón del Mundo. Los expertos dicen que es uno de los más grandes talentos naturales de la historia del ajedrez. Los expertos GM Yannick Pelletier, GM Mihail Marin, GM Karsten Müller y MI Oliver Reeh explican las partidas de Vishy Anand y nos enseñan, como se pueden armar las partidas desde un punto de vista estratégico para presionar sobre el oponente y para jugar los finales con la técnica apropiada para ganar la partida.

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Links

• Grandmaster Chef: Anish Giri | Levon Aronian | Boris Gelfand | Judit Polgar
• The Mechanics and the Eade Foundation: Building communities through chess