Tawa Mutton

Ingredients

• Mutton chunks 1,000 gm    
• Ginger-garlic paste 40 gm    
• Salt 18 gm        
• Onion tomato masala 400 gm    
• Ginger 8 gm        
• Garlic 40 gm        
• Brown onion paste 40 gm    
• Fresh coriander 20 gm    
• Green chillies 14 gm        
• Refined oil 100 ml    
• Kashmiri chilli powder 10 gm    
• Coriander powder 10 gm    
• Cumin powder    4 gm        
• Black pepper powder 4 gm    
• Garam masala powder 6 gm    
• Ghee 100 ml        

Method    

• Boil mutton boti by adding ginger garlic paste, brown onion, oil and salt.        
• Heat ghee in a pan, add chop garlic, ginger, green chillies and add cooked mutton.        
• Add onion tomato masala and all the powder spices.        
• Finish with coriander.        

— Recipe courtesy Chef Ravi Saxena, corporate chef, Dhaba by Claridges.

Gluten-Free Hummus

Ingredients

• 2 (15-1/2 oz.) cans chickpeas, aka garbanzo beans
• 3 cloves garlic, roughly chopped
• ¼ cup freshly squeezed lemon juice, from 3 lemons
• ¼ cup sesame tahini, well stirred
• ¼ tsp cumin
• 1 tsp salt
• 3 tbsp extra virgin olive oil, plus more for drizzling
• Dash of paprika, as garnish (optional)

Directions

• Reserving the liquid from the can, strain the chick peas. Set few chickpeas aside for garnish.
• In the bowl of a food processor fitted with metal blade, combine the chickpeas, a cup reserved canning liquid, lemon juice, tahini, garlic, cumin, salt and olive oil. Process for several minutes until smooth and creamy. The hummus should be smooth and creamy, but still hold its shape; stir in more liquid if it’s too thick.
• Transfer mixture to a serving dish.Taste and add lemon.
• Use a spoon to make a shallow well in the center. Drizzle olive oil in the well, and sprinkle with paprika. Serve at room temperature.

Pod De Creme

Ingredients    

• 500 gm amul fresh cream
• 250 ml milk    
• 10 no egg yolk    
• 150 gm grain sugar    
• 500 gm chocolate    

Method of preparation

• Mix yolk and sugar in a bowl. Keep aside        
• Heat amul cream & milk. Now, add it to the yolk mixture.
• Strain & recook for TWO minutes, add to chocolate. mix well
• Pour in a ceramic bowl, bake at 140 deg c for 25-30 minutes in a double boiler.

Recipe courtesy: Chef Rayomund Pardiwalla, Executive Chef,Movenpick Hotel and Spa, Bengaluru.