Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.com‘Morel’ is derived from German word ‘Morchel’ meaning mushrooms. It is an edible mushroom and has a distinct honeycomb design on top. Morel has a steak like meaty and earthy aroma and is considered a super food. Morels find their way in the French cuisine and are considered a delicacy to serve and relish. Commercial value of this mushroom is also one of the highest. They are found all over America and are favourite among mushroom hunters. The season for morels runs from mid-late April to mid-May. But because this spring got off to a late start, according to farmers and foragers, the season will probably last at least a few more weeks. Finding morels may be challenging, but that’s what makes foraging all the more fun. Serious morel lovers go to morel-hunting festivals or join in guided foraging trips in the US. They’re often found near hardwood trees like elm and ash, and find dying ones especially attractive. Old decaying apple orchards can be a hot spot. They’re a popular menu item in vegetarian restaurants and are commonly sold at farmer’s markets. Buttered morelsFirst you need to rinse the morels nicely in hot water several times and keep them soaked for half an hour to remove the dust and grime. Then slice them in half and saute in butter over medium heat, season and serve hot. Morels and cashew curry(Serves 2)IngredientsMorel mushrooms 100gGreen peas 100gOnion, chop 2noGinger, chop 1tbspGreen chilli, chop 1 noCumin seeds ½ tspCashewnut 150gMilk 100mlCoriander leaves 1tbspOil 3tbspSalt to tasteMethodWash and clean morels in hot water several times and boil it for 10 minutes to make them soft and spongy.Prepare a filling for the morels by heating oil in a heavy bottom pan and add cumin seeds. Add boiled green peas and half of broken cashewnut and saute.Add little moisture just to cover the filling and allow to simmer.Once the moisture evaporates adjust the seasoning, add coriander leaves and keep aside. Slice the morels in half and fill the prepared filling. For the gravy, grind onion, ginger and green chilli and remaining cashewnut to a paste.Heat oil in a heavy bottom pan and pour the prepared paste to it and cook over slow flame.Stir continuously to avoid the paste sticking to the bottom, and cook for 15–20 minutes or until the raw flavour is gone.Adjust the consistency using milk to get a gravy consistency.Adjust the seasoning and finish with cream.Once ready, place the prepared morels in a serving bowl and pour the prepared gravy on top and garnish with coriander leaves.Serve hot with choice of bread or rice.MilkAll of us know what milk is. This work will have mixed reaction of people — some like it and some don’t. I have this recipe which is easy to make and I hope will be liked by both. This recipe is for milk cake petit fours and is a healthy option. You can make it easily with milk powder and delight your kids with a new food item. Milk is a rich source of calcium and essential for the overall development of the human body. Milk cake petit foursIngredients Cottage cheese 200gMilk powder 10 tbspWater 2 cupsCardamom pod 1-2 no Sugar 3 tbspUnsalted butter 1 tbspGarnishPistachio 8-10 noMethodGrate cottage cheese in a bowl and add milk powder to it.Add 1 cup water and mix well to a smooth paste.Heat the prepared mixture in a heavy bottom pan and cook over medium heat.Add the remaining 1 cup water and stir in sugar.Add crushed cardamom and cook till the mixture leaves the sides and starts to form a mass.Remove from flame and allow to cool.Grease a plate with butter and spread the prepared mixture on it.Garnish with chopped pistachio and refrigerate.Cut into cubes and serve cold as a dessert or homemade petit fours.