Eid special: Check out two recipies exclusively created by Chef Ashutosh Awasthi of The Park Kolkata
One is a twist of Sheer Khurma and Tiramishu and other is a bonhomie of mutton tikia and dahi vada. Senior Sous Chef Ashutosh Awasthi delivers a master stroke again
Mutton Dahi Vada
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
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.
Sheer Khurma Tiramishu
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
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.