Priyanka Chopra Jonas Serves Up a Dynamic Brunch—And Shows Off Her Knife Skills

Culinary skills aren't my strong suit.

[egg cracking] [gasping]

Woo. This is hard.

[upbeat music]

Hi Vogue, I'm Priyanka

and today I'm going to be serving you

a three course brunch.

The first course is going to be an aperitif,

which comprises of a bloody Maria.

And then we're going to move on to an amuse bouche,

a cereal spectacular.

And then last, but not the least

a Chopra family tradition from when I was a child,

my dad used to make this every Sunday,

it's good old stuffed omelet.

Stuff it with anything you want.

So for a good bloody Maria you will need lots of ice,

salt, pepper, a little bit of lemon juice,

garnish, worcestershire sauce,

the main ingredient.

It's probably in my bag.

[light rustling]

You know,

never leave home without her, hot sauce.

As much as you'd like

and obviously, tomato juice and whatever tequila

you like.

Mine's my husband's.

All right I'm going to take the mixer,

put a little ice in it. [ice clattering]

The tequila.

So I love a good bloody Maria,

of course it can be a bloody Mary too but,

when I got married, I heard

in the whispers of the Jonas family

that there's something called, The hair of a dog.

I'm not American, I didn't know what that meant.

I liked the answer,

it's a bloody Maria.

That's, The hair of a dog.

We're going to go and put in some salt,

some

pepper,

lime is integral for bloody Maria.

Splash.

Worcestershire sauce.

Tabasco, please be careful with how much you put in,

I like it rather spicy,

so I'm happy with

[cheerful music]

a lot.

Then

[ice clattering] we shake.

Oh boy.

Let's see.

[drink cascading]

Nick's gotten really good at

chili. I think he always liked spicy foods.

See, that's better.

That's so pretty.

That's great.

She's so strong.

Woo.

All right.

Now that I have this,

I have the courage to get onto the serious cooking,

I'm not someone who can cook.

I'm going to attempt it today.

So for the amuse bouche, my cereal spectacular,

we're going to need a base cereal,

flash of spectacular cereal

and whatever choice of milk you would like, this is a 2%.

Oh yes, I might need a bowl

and maybe a spoon?

[cereal clattering]

I usually like to have a little bit of a sweeter,

spectacular flair.

This is a honey nut crunchy cereal,

which I'm going to put inside right now.

[cereal clattering]

Just for a flair.

As you can see, the ratio of cereal to cereal is crucial.

I just have my flair cereal on top.

And we go in there.

And this is your

cereal spectacular,

ladies and gentlemen.

She good.

[crunching]

Oh my God.

I don't know about this and a bloody Maria together though.

So now we're going to have our main course,

which is a stuffed omelet.

Indian breakfast is my favorite,

I love a good paratha,

I love a

good

dosa.

But eggs I think are universally the best breakfast thing.

So the ingredients that you will need are,

obviously eggs,

I'm going to stuff it with sausages,

mushrooms, whatever kind of chili you like,

depending on your palate.

Cheese, again whatever kind of cheese you'd like,

mine's pepper jack,

Butter, 'cause the best omelets are made with butter.

Butter.

The milk. Did I say salt and pepper?

Salt and pepper.

And of course you could go with toast,

but I like a little tamarind chutney on my toast.

And you can also use sambal with your eggs.

Amazing.

So let's get started with this daunting task.

I have a very, very discerning palette.

I like all kinds of food, but I'm just not good at doing it.

Like culinary skills aren't my strong suit,

let's just put it that way.

[egg cracking] [gasping]

Okay.

Didn't get on Moschino.

Good, good, good.

Woo!

[egg cracking]

[loud whisking]

And then we're going to,

we're going to fluff the eggs.

Hurry.

Fluffing the eggs.

I think my dad grew up in a conservative family

and saw a lot of the girls having to

always feel like they needed to be in the kitchen

and it was like societal pressure,

so he did not want me to grow up like that.

So he discouraged it, he would be like,

What are you doing in the kitchen? You don't...

Come, come here, come here.

So I just never learnt it.

Thanks dad.

Oh, it's fine.

It was novel.

I think fluffy eggs are awesome with

milk.

[quietly whisking]

Bit of salt and pepper I think.

If I need more, I can add it afterwards.

My gosh, these big knives are so scary.

I've definitely not been using knives

for this purpose

recently.

This is a show called, Citadel,

and I play...

Ah!

Nothing happened, it's fine.

A super spy. [giggling]

[intense music]

Knives have a very different meaning on that show.

Okay, now we're going to cook our lovely sausage.

Trying do as elegantly as possible, roll off.

Gosh

[yelping]

[sizzling]

It's making noise.

Okay, what am I doing with these burnt sausages?

I am putting in the mushroom.

Fry that.

So what we're going to do about flavor

will be

the chilies,

which will give it like

a crisp crunch for those who are not of faint heart.

Oh, our daughter is a foodie, thank God.

You know, we take her with us wherever she goes

and she eats whatever we eat.

So she loves lamb chops,

she's had Korean barbecue, she eats

Indian food. She needs a variety in her food

and if you give her grilled chicken and steamed veggies,

she won't eat it.

Crazy.

I feel like I look ready for eggs.

Let them kind of live together.

And this is the only thing that I

feel competent doing in the kitchen.

So suddenly my confidence came on.

[giggling]

I think it's time to put in the cheese as your garnish,

however much you want.

And chilies, 'cause I like my spice.

Woo! This is hard.

[sizzling]

She's just...

Oh my gosh. Okay.

She was slightly dismembered for a second

but we put her back together.

I'm very proud of this

stuffed omelet.

All right I'm going to get toast.

Look at this beautiful brioche.

Brioche,

beautiful,

yummy,

clouds of flavor.

[light scraping] Slather that beauty on.

Yummy.

So

tamarind chutney is a very southern Indian flavor,

it adds like a

tangy,

sweet and sour

sort of punch to

your bread. There's something about

sweet and salty

and chili and sweet that is really yummy to me.

So that's why, because we've used chilies,

we're going to use a little tamarind chutney.

Careful.

Pretty.

Then we are going to

take our beautiful omelet,

place it,

[light scraping]

hopefully prettily

[clanging] over this toast.

Sambal for flavor, if somebody would like it.

A little chili.

That's our entree.

[squealing].

[laughing]

[ice clattering]

It's a little watered down, but you know,

still standing strong.

Now let's get into this

beautiful omelet

with the brioche.

Ooh,

is it stuffed.

[sighing]

[crunching]

That's really good.

Okay I can't not cook.

I can

survive. This is really good.

Mm-hm. We didn't burn the place down, yay.

All right, now I'm off to a premiere.

That was yummy.

[upbeat music]