Mr. ANIRUDH REDDY(FPP) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. Indian Institute of Hotel Management and Culinary arts has selected him as the ‘Chef of the Day’.
- 2 loaves Pita bread
- 25 ml Extra virgin olive oil
- 5 gms Kosher salt
- 12 gms sumac, divided,
- 1 no Heart of Romaine lettuce, chopped
- 1 no English cucumber, cut in half, sliced
- 5 no Roma tomatoes, chopped
- 5 nos Green onions, chopped
- 5 no Radishes, stems removed, thinly sliced
- 400 gms Fresh parsley leaves, chopped stems removed
- 250 gms Mint leaves , Chopped
- 1 no Juice of lemon
- 75 ml Extra virgin olive oil
- 15 ml Pomegranate molasses, optional
- To taste Salt and pepper
- 5 gms Sumac
- 4 gms Ground cinnamon
- 3 gms All spice powder
- Pound the meat on a smooth stone with a wooden mallet.
- Add fat and pound further.
- Add powdered cardamom, ginger powder, julienned ginger, pinch of saffron and salt and mix well and make a smooth paste.
- Make round balls around 1 inch in diameter and keep aside in a refrigerator.
- Beat the curd well and add a 10 ml of oil and mix well.
- Heat mustard oil in a large pan and add hing.
- Add whole garam masala and let them crackle.
- Add the ginger garlic paste and sauté for a min.
- Add the sliced onions and sauté till the onions are translucent. Cook on a slow flame to get this gentle colour. Take half of the onions and make a fine paste and add it back to the gravy.
- Add beaten curd, and gently cook the mixture.
- Add water and rest of the powders and bring to boil and simmer slowly.
- Place the meat balls gently into the gravy and without stirring, cook the meat balls. After the gravy thickens, reduce the flame and simmer further.
- Hear ghee and mustard oil mix in a flat pan.
- Add fennel seeds, remaining cardamom.
- Once they burn, sprinkle on top of the sauce.
- Serve the Gushtaba with rice and naan.