Check out two recipies exclusively created by Chef Ashutosh Awasthi of The Park Kolkata

May 31, 2019 by No Comments


Mutton Dahi Vada

Mutton Dahi Vada

Ingredients

Mutton Boneless 250 gm | Garam Masala 2 gm | Cashew 5 gm | Ginger 20 gm | Brown Onion 10 gm | Kashmiri Chilli Powder 5 gm | Coriander Chutney 60 gm | Sour Curd 100 gm | Sugar to taste | Chat Masala to taste | Ghee for frying

Method

Mix mutton, gram masala, cashew, ginger, brown onion and chilli powder together and pass it through the mincer twice. Make small round tikkis of the mixture and cook them on griddle using ghee. Meanwhile, mix sugar with sour curd and whisk it well to form a smooth puree. Pour the curd over the tikkis and sprinkle coriander dip and chaat masala.

Chef Ashutosh Awasthi 11
Chef Ashutosh Awasthi

Sheer Khurma Tiramishu

Ingredients

Ghee 3 tbsp | Clove 2-3nos | Almonds Crushed 10-12 nos | Cashew Nuts Crushed 10-12 nos | Raisins 10-12 nos | Pistachios Crushed 2tbps | Chironji 2 tbps | Fine Vermicelli 1cup | Full Fat Milk 0.600 | ltr |Mascarpone cheese 400gm | Dates Chopped 4-5 nos | Sugar 1⁄4 cup | Saffron Soaked in 2 tbsp milk 15-20 strands |Cardamom Powder 1⁄2 tbsp

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Sheer Khurma Tiramishu

Method

Heat ghee in a heavy-bottomed pan. Add cloves and dry fruits and fry till they are slightly browned. Remove the nuts from the pan and keep aside. Now, in the remaining ghee, add vermicelli and fry till slightly browned. Keep aside. Now, in the same pan heat milk and dates and cook on medium flame till the milk thickens into a rabri or cream cheese like consistency. Add sugar, saffron and cardamom powder and cook for another minute. Cool the rabri and add mascarpone to it. Take a tulip glass and put fried dry fruits, rabri and vermicelli in layers. Garnish with almonds and pistachio slivers.

 



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