Indulge in mouth-watering delicacies
Saurabh Udinia, Head Chef, Massive Restaurants Pvt Ltd (Farzi Cafe), shows you how to cook traditional food with a modern twist.
TANDOORI RAAN & ACHARI MAYO IN PAV Serves 2 INGREDIENTS
For tandoori raan: 250 gm curd 10 gm coriander stems 5 gm mint leaves 10 gm ginger paste 10 gm garlic paste 50 gm tomato purée 5 gm whole garam masala 3 gm jeera 3 gm garam masala powder 5 gm salt 3 gm black salt 10 gm degi mirch powder 2 gm nutmeg powder 150 gm mutton cubes, boneless 15 ml refined oil 5 gm ghee 5 gm coriander leaves For achari mayo: 50 gm mayonnaise 15 gm mixed pickle For pav: 200 gm refined flour 16 gm sugar 4 gm salt 20 ml oil
1. For tandoori raan: Marinate the mutton with salt, pepper, gingergarlic paste and degi mirch powder. 2. Make a marinade by mixing curd with the remaining ingredients (except ghee and coriander leaves). 3. Add the mutton to the above marinade and leave for 4 hours. 4. Cook the mutton for 30 minutes or until done. 5. Temper the cooked meat with ghee, degi mirch and coriander leaves. 6. For achari mayo: Remove the seeds from the mixed pickle. Make a paste of the pickle and mix with the mayonnaise. 7. For pav: Mix all the ingredients to make a tight dough. 8. Divide the dough into two equal spheres. Place them in the bowl and cover with a damp towel. Keep aside for 45 minutes to 1 hour or until the dough almost doubles in size. Bake the pav in a preheated oven at 180°C for 8-10 minutes. 9. For serving: Slit the pav from the centre. Apply the achari mayo on the base and top it with the tandoori raan. Serve.