Chef Shailesh Verma has been delighting the gastronomes with his culinary skills for the past twenty one years. Starting his career as a trainee chef at Hotel Taj Mahal, Mumbai, Chef Verma has trained under world’s best chefs and has conducted various national and international food festivals.
Chef Verma was actively associated with the launch of hotels including InterContinental Hotels, Taj Group of Hotels, Royal, Orchid Hotels and also launched Jewel Of Nizam – The Minar, a fine dining restaurant on the theme of Hyderabadi cuisine.
He is currently the executive chef at The Lalit Jaipur and is actively associated with the concept of #PURE LOVE by creating ‘JOY’ and ‘WOW’ moments for the guests and colleagues, amalgamating the traditional and contemporary cuisines with concept of “We serve what we grow”.
Currently in Kolkata to orchestrate a 10-day Rajasthani food festival at The Lalit Great Eastern, Chef Verma also conducted a cooking workshop to impart training on how to cook Rajasthani dishes perfectly at home. Stealing some time away from his busy schedule, Verma parted with a couple of Rajasthani royal recipes only for Indulge.
The chef also shares a few tips to cook the dishes perfectly. "All the dishes should be cooked on slow fire to enhance the flavours of the herbs. The pans used should have thick and flat base and spices should be freshly ground. Cook Laal Maas with meats having bones, since the bone marrow enhances the flavour of the gravy," advises chef Verma.
Bhunni Makai ka Teekha Shorba
Ingredients:
Corn kernels: 250 gms
Chopped fresh ginger: 40 gms
Crushed black pepper: 30 gms
Turmeric powder: 8 gms
Chopped fresh coriander: 20 gms
Green chilli (slit): 20 gms
Salt: 8 gms
Lemon juice: juice extracted from four lemons
Refined oil: 20 ml
Water as required
Chopped green capsicum: 20 gms
Chopped red capsicum: 20 gms
Method:
Sautee corns in oil along with all powder spice and vegetables except capsicum, coriander and lemon. Blend the mixture and strain it. Heat the mixture and adjust the seasoning, add crushed corn kernels along with capsicum and serve hot.
Lal Maas
Ingredients:
Mutton nalli: 880 gms
Mutton boti: 480 gms
Bay leaf : 3 gms
Big cardamom: 2 gms
Green cardamom: 2 gms
Cinnamon stick: 2 gms
Onion: 1.5 kg
Ginger: 100 gms
Garlic: 150 gms
Tomato puree: 500 gms
Mathani mirch paste: 100 gms
Salt: 15 gms
Mustard oil: 300 ml
Garam masala powder: 5 gms
Whipped curd: 200 gms
Method:
Heat oil and add whole spices. Allow them to crackle, add onion and cook until golden brown. Add ginger-garlic paste, cook a little. Add mutton to it along with salt and cook a little more. Add degi mirch powder and hot water and allow it to boil. Then add tomato puree and reduce the curry and when the mutton is cooked strain the curry. Before serving add garam masala powder to it.