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Going beyond conventions

Down foodpath
Last Updated 13 July 2016, 18:39 IST

I grew up in a family of doctors and making a career in the culinary world was not a part of the plan. As a child, I travelled extensively with my parents and it was the exposure to different cuisines that piqued my interest in food. I never dreamt that I would become a chef one day but looking back, it was those memorable culinary experiences that pushed me towards this field. Although not a conventional choice for my family, they allowed me to pursue my dreams and I am extremely grateful for that.

I started my journey with the Taj Group of Hotels and have been with the group for the last 23 years. Being a part of the foremost hotel chains in the world, I have been fortunate to work at various positions and restaurants of the group.

I started as a trainee chef at the Taj Mahal Palace in Mumbai and received my training in both basic kitchens as well as specialty kitchens. I also got to experience and learn various cuisines that the Taj group offers from the best chefs from across the globe.

My job has taken me to interesting places like London, Paris and Switzerland.

Cooking is my passion and it is a skill that I have nurtured through the years with
hard work, determination and patience. I also believe that it is an interesting time to take up the discipline as the possibilities are limitless and chefs are truly given the space to innovate and create magic of every kind.

Here are my recipes of all time — ‘Lahabi Kebab’ and ‘Cheera Ada Curry’.

Arun Sundararaj
(As told to Jayashree Narayanan)

Recipe
Lahabi Kebab
Lahabi kebab is a signature recipe of the royals of Kashmir. It is a kebab cooked in tomato and yogurt gravy stuffed with smoked condensed milk.

Ingredients
For kebabs
*Mutton Mince / Mutton pieces (boneless) 500 gms
*Egg 1
*Onions 1
*Red Chilli powder 2 tsp
*Mint few leaves
*Garam Masala 1 tsp
*Nutmeg powder 1/2 tsp
*Ginger paste 1 tsp
*Garlic paste 1 tsp
*Salt to taste
*Oil as required

For curry  
*Boiled tomatoes 500 gms
*Yogurt 2 tbsp
*Onion 1
*Kashmiri Red Chillies 4
*Fennel powder 1/2 tsp
*Ginger paste 1 tsp
*Garlic paste 1 tsp
*Coriander powder 1 tsp
*Oil 1/2 cup
*Salt

Method
*Wash and clean mutton. Mince nicely three to four times till the foul smell goes off.
*Drain water and keep the minced mutton in a strainer so that the water strains off completely.
*In a mixer grinder, add minced pieces with half onion (chopped), egg, red chilli powder, salt, garam masala powder, nutmeg, ginger garlic paste and grind it raw to make a coarse paste. The paste will be thick like dough and will look like a round ball inside the grinder while grinding.
*Now add chopped mint leaves and half of the left onion (finely chopped).
*Pinch out a lemon-sized ball from the kebab mix and shape it into a disk by flattening it between the palms. Make similar kebabs and keep aside. You can shape them in whichever way you want — cylindrical, oval or round.
*Heat oil in a skillet and fry the kebabs till cooked properly.
*Transfer them into a kitchen napkin and keep aside.

For curry
*In a blender jar, add boiled tomatoes, onion, Kashmiri red chillies, ginger paste, garlic paste and coriander powder and make a paste. Make sure the tomatoes are ground well.
*Heat oil in a wok and add the grounded paste, mix well and fry till oil starts oozing from the sides.
*Add yogurt and fennel powder and cook for few more minutes on slow flame with lid closed.
*Once you see the oil starts oozing out from the sides of the curry paste, add around 1 and 1/2 cups of water, stir well, add salt as per your taste and allow the curry to boil.
*Once the curry starts boiling, simmer and close the lid. Cook curry for few more minutes.
*Once the curry is done, turn off the gas and take the fried kebabs and leave them into the curry sliding slowly from the sides one by one.

Cheera Ada Curry   
Cheera Ada Curry is a specialty from the royal kitchens of the vegetarian kingdom of Travancore. It is a green spinach mash with red spinach fritters.

Ingredients
For gravy
*Spinach(blanched)    80gms
*Coconut    20gms
*Green chilli    12gms
*Ginger    6gms
*Garlic    6gms
*Mustard seeds    4 gms
*Curry leaves    2gms
*Whole red chilly    3gms
*Coconut oil    10gms
*Cashew nut boiled    10gms
*Cardamom powder 5gms
*Onion    40gm
*Cream    20gms

For spinach fritters 
*Local spinach    20gms
*Rice flour    15gms
*Cumin seeds    5 gms
*Salt    5 gms
*Water                
*Oil for frying

Method
*Make a light batter with rice flour, cumin seeds, water and salt.
*Deep fry the leaves until crisp. Keep aside.
*Make a paste of coconut, spinach and green chilli and keep aside.
*Heat the coconut oil and add mustard seeds. When it crackles, add ginger, garlic, curry leaves andwhole red chilli.
*Add onion and cook until it becomes light brown. Add the paste of cashew nut and coconut -spinach.
*Cook on a slow flame until the gravy leaves oil while stirring all the time.
*Add the cream and adjust seasoning and thickness.
*Add fried spinach leaves and sprinkle cardamom powder and serve.


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(Published 13 July 2016, 14:21 IST)

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