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Tawa and Curries
Any idea what are the things that people all over the globe usually identify India with, apart from Mahatma Gandhi, Taj Mahal, a Sikh's turban and the Indian rope trick? No prize for guessing: spicy curries!
Hotel Green Park, in tune with this legacy and the ongoing monsoon, is currently hosting a `Tawa and Curries' food festival at its Meadows Lawns to tickle the taste buds of the Vizagites with hot and spicy curries cooked on the spot on tawas.
A host of pure Indian delicacies like dum biriyanis, tawa fish kandhari, tawa kheema kaleji taka, tawa murgh makhan palak and a variety of mouth watering desserts would be spread every night till Tuesday.
The hotel's executive chef, Lalit Bhatnagar, has two such dishes to enliven the spirits during days of Saawan (monsoon).
The recipes
Tawa pudina mutton/ chicken chop
Ingredients:
Chicken/ mutton, cut to medium size pieces : 750 grams
Jeera powder: two-and-half teaspoons
Garam masala powder : 3 teaspoons
Lemon juice (salt to add): 6 teaspoons
Refined oil: 6 table spoons
Cream: 8 teaspoons
Yogurt: 200 gm
Mint paste (pudina): 200 gm
Green dhania (coriander) : 150 gm
Raw papaya paste : 4 teaspoons
Ginger and garlic paste : 30 gm
Dry kasoori methi : 2 teaspoons
Green chili paste : 4 teaspoons
Onion paste : 3 table spoons
Process:
Mix cumin powder, green chilli paste, garam masala, papaya paste, lemon juice and salt to taste, with the chopped mutton or chicken and set it aside for an hour. Mix yogurt, cream, fresh mint paste and the remaining ingredients and stir to a fine paste and then evenly coat the chopped mutton or chicken pieces and leave it to marinate for another one hour.
Chef Lalith Bhatnagar
Thereafter, heat oil in a heavy bottomed tawa (or any heavy metal pot) and add the onion paste. Fry it till it turns brown and add the marinated chopped mutton or chicken pieces and cook for a few minutes. If required add some water. Garnish the dish with ginger, chilli (finely cut) and coriander leaves. Serve it hot with khasa roti.
Khasa Roti
Ingredients:
Flour (atta) : 500 grams
Salt to taste
Sugar : 2 teaspoons
Ajwain seeds : 10 gms to 3 table spoons
Baking powder : 1 teaspoon
Ghee : 3 teaspoons
Process:
Sieve the flour, add salt, sugar, ajwain seeds, baking powder and ghee. Knead into hard dough with water. Cover the same with a moist cloth and keep it aside for 15 minutes.
Divide the dough into 8 or 10 even balls. Dust and roll like phulka. Thereafter, roast the same in heavy bottom tawa or roast in normal oven or clay tandoor.
S.B.
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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