Aarti Sequeira

Aarti Sequeira Bio, Age, Net Worth, Husband/Kids, Aarti Party,Cookbook, Chicken Tikka Masala

Aarti Sequeira is an Indian American chef and television personality. She is best known as the winner of the sixth season of Food Network’s reality television show, The Next Food Network Star.

Aarti Sequeira Biography

Aarti Sequeira is an Indian American chef and television personality. She is best known as the winner of the sixth season of Food Network’s reality television show, The Next Food Network Star.

Aarti Sequeira

As a result of that victory, her show Aarti Party premiered on the network on 22 August 2010. Following Aarti Party, she went on to host Taste in Translation on Cooking Channel, in which she seeks out the most popular dishes from around the world. She had previously worked as a CNN news producer and in 2008 started the online cooking variety show Aarti Paarti.

Aarti Sequeira Age

Sequerira was born on 19 August 1978.

Aarti Sequeira Net Worth

Aarti who is also the host of another cookery show ‘Taste in Translation’ has a net worth of $1 million.

Aarti Sequeira Husband/Children

Aarti Sequeira is married to actor Brendan McNamara. Brendan went to her alma mater Northwestern University. The two hosted the online show Aarti Paarti. Sequeira grew up in a traditional Indian Catholic home.

Sequeira and her husband have two daughters, Eliyah and Moses Marigold. She suffered from post-partum depression after giving birth and has since become involved in Post Partum Support International.

Aarti Sequeira lived in Dubai and when she was about 7 she transferred out of the primarily Indian school she attended to a primarily British school.

Aarti Sequeira Photo

Aarti Party

Aarti Party is a Food Network television program in the USA, starring Aarti Sequeira, the sixth season winner of the reality series The Next Food Network Star. It focuses on sharing easy ways to enhance American favorite dishes with simple but unique Indian influences. It premiered on August 22, 2010. She pitched the idea for the series—similar to a 2008-2010 online cooking variety show she hosted called Aarti Paarti during her time on The Next Food Network Star.

The Party was renewed for a 13-episode second season, which began on December 12, 2010. The third season began on Sunday, July 3, 2011, at 9am/8c according to her website. After three seasons, the show was cancelled but reruns are shown on the Cooking Channel. Aarti posted on her Facebook page, “Since everyone has been asking, and I don’t want to ignore you and make you think I don’t read your comments, I guess I should let you know that my show was not picked up.

I found out last year but I didn’t want to make a big deal about it. I am doing tons of new stuff for FN and Cooking Channel though, and I can’t wait for you guys to see it!” Aarti has been a regular contributor on the show Drop 5lbs with Good Housekeeping with fellow Food Network Star Winner Melissa D’Arabian, which shows on the Cooking Channel.

Aarti Sequeira Cookbook

An American Kitchen with an Indian Soul is a cookbook by Aarti.
It is a beautifully written cookbook weaving Indian and Middle Eastern recipes from her childhood with American dishes she has grown to love from the Food Network personality.

Aarti Sequeira Chicken Tikka Masala

Chicken in Creamy Tomato Curry: Chicken Tikka Masala
Ingredients
Marinade:

  • 1 cup plain yogurt, whisked until smooth
  • 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

Sauce:

  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
  • 2 serrano peppers, minced (seeds removed if you don’t want it spicy)
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons paprika
  • 8 Roma tomatoes, diced
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 cups water

Oil, for grilling

  • 1 tablespoon dried fenugreek leaves (optional)
  • 1/2 cup heavy cream
  • Minced fresh cilantro, for garnish
  • Cooked rice, naan, or crusty piece of bread, for serving
  • Ginger-Garlic Paste:
  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 1/4 cup canola oil

Directions

  • For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
  • For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  • Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. (Don’t worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
  • Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:

  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Aarti Sequeira Early Life/ Education

Aarti Sequeira was born in Mumbai on 19 August 1978 and raised in Dubai. In 2000, she graduated from Northwestern University’s Medill School of Journalism. Aarti worked as a producer for the cable news company CNN after graduation, until 2003, before moving to Los Angeles, California.

Sequiera trained at the New School of Cooking in Culver City and in 2007 earned a professional certificate. In 2008, she started an online cooking variety show called Aarti Paarti. Drawing on the flavors of her childhood, Sequeira uses Indian ingredients in her cooking, and credits much of her culinary inspiration to her Indian cultural background and her mother’s influence.

Aarti Sequeira Twitter

Aarti Sequeira Instagram

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