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.

Savvy - - Contents -

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

METHOD

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.

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