Soul-Stir Your Palate

Rogan Josh

Ingredients

• Mutton : 500 gm
• Onion : 2
• Tomato : 2
• Bay leaf : 1
• Cumin seeds : 1 tsp
• Ginger garlic paste : 2 tsp
• Cinnamon stick : 1 piece
• Cardamom pods : 2
• Fennel powder : 1 tsp
• Cloves : 2
• Red chilly powder : 1 tsp
• Coriander powder : 2 tsp
• Turmeric powder : 1/4 tsp
• Garam masala : 1 tsp
• Yoghurt : 1/4 cup
• Water : 2 cups
• Refined/mustard oil : 3 tsp
• Saffron : 1/3 tsp (optional)
• Salt to taste

Method

• Wash mutton properly. Fry it till it turns brown, keep aside.
• Heat oil in a pressure cooker and splutter cumin seeds. Then add cinnamon, cloves, fennel, cardamom, bay leaf, and stir for a few seconds.
• Add chopped onions and sauté until golden brown. Add the ginger paste and stir again.
• Add red chilly powder, turmeric powder, coriander powder, garam masala, saffron, chopped tomatoes and stir.
• Add the fried mutton pieces and fry for one minute.
• Add water, yoghurt, salt and close the pressure cooker lid. After one whistle, simmer for two minutes. Then remove it from the flame.
• Garnish with cumin powder and serve hot.

By Executive Chef Sanjeev Chauhan at The Mellow Garden, Gurugram

Fresh Fig & Goat Cheese Pizza

Ingredients

• Fresh ripe figs : 4
• Mozzarella cheese : 100 gms
• Tomato sauce : 30 gms
• Sliced button mushrooms : 5
• Cherry tomatoes : 8
• Flour : 100 gms
• Olive oil : 40 ml
• Yeast : 5 gms
• Sugar : 5 gms
• Salt : 3 gms
• Water : 20 ml
• Polenta : 20 gms

Method

• Make the pizza dough by kneading the mixture of flour, yeast, sugar, salt, polenta, water and olive oil.
• Keep the dough aside to rest.
• Roll the dough and half bake it in a preheated oven at 220° C.
• Keep the pizza base on a baking tray.
• Spread tomato sauce, sprinkle cheese on it and top it with sliced figs and mushrooms.
• Bake it in the oven for 6-8 minutes and garnish it with cherry tomatoes.

By Chef Gaurav Bansal, Courtyard by Marriott, Bengaluru

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Soya Poha

Ingredients

• Organic flattened rice (soaked) : 200 gms
• Green peas : 30 gms
• Green beans : 40 gms
• Crumbled soya (soaked in herbs) : 30 gms
• Plant-based olive oil : 1 tsp
• Cumin seeds : a pinch
• Mustard seeds : a pinch
• Curry leaves : 8 to 10
• Julienne ginger and green chillies : 1 tsp
• Chopped onions : 20 gms
• Chopped tomatoes : 20 gms
• Coriander leaves, finely chopped : 1 tsp
• Lemon juice : ½ tsp
• Sweet and sour seasoning : according to taste

Method

• Take plant-based oil (olive oil) in a pan. Add cumin and mustard seeds, then add chopped ginger and green chillies followed by freshly crushed curry leaves.
• After a few seconds, add chopped onions and tomatoes. Wait for them to turn translucent, then add blanched green beans, green peas, soya crumble and sweet and sour seasoning. Cook for a couple of minutes.
• Add soaked organic flattened rice and sauté it properly until it is cooked, together with all the ingredients.
• Garnish with lemon juice and finely chopped fresh coriander leaves.
• Serve hot with soya sticks and green chutney.

By Chef Anshu Raj, Caterspoint, Gurugram

From the November-December 2019 issue of FHM India.