Recipe: Chef Sharad Dewan shares two recipes with cooling effects on your body
For those who want to relish Tehseer Ka Khana at home, here are two easy-to-make recipes of the dishes from the menu shared by chef Sharad.
Parwal Ke Dhol
Pointed gourd 500 gm | salt to taste | turmeric powder 3 gm | refined oil 60 ml | panch foron 3 gm | boiled and grated potato 200 gm | raisin 5 gm | half grated coconut | Soaked chopped cashews 20 gm | soaked, peeled and chopped almonds 20 gm | peeled melon seeds 10 gm | grated raw mango 100 gm | coriander seeds 10 gm | cumin seeds 6 gm For marination: Sour curd 200 gm | processed cheese 100 gm | turmeric powder 1 gm | seasoning as required
●Wash, scrape and cut the gourds into halves and scoop out the seeds ● Boil the gourds in salted turmeric water and let them cool ● For stuffing, dry roast cumin and coriander seed and crush them ● Heat oil and cook the chopped gourd seeds with panch foron ● Add seasoning, grated coconut, nuts, melon seeds and crushed coriander and cumin ● Stuff the gourds with this mixture ● Mix all the ingredients of the marinade and apply it all over the gourds and leave aside for an hour ● Cook them in tandoor ● Serve with green chutney
Mahi Pudina Akbari Kebab
Rui or bekti fish 500 gm | refined oil 60 ml | sliced onion 100 gm | ginger paste 20 gm | sliced tomato 250 gm | turmeric powder 2 gm | cumin powder 2 gm | coriander powder 6 gm | Kashmiri mirch 6 gm | salt to taste | chopped mint leaves 50 gm | juice of two lemons | ghee
● Wash and pat dry the fish and marinate it with a little lemon juice, salt, turmeric ● Heat oil and fry the onion till golden brown ● Add the ginger paste and all dry spices and cook well ● Add the sliced tomatoes and salt and cook ● Roast/bake the fish ● Mash the cooked fish and add the onion-tomato mixture ● Add chopped mint leaves and mash well ● Make small patties and sauté with a little ghee ● Serve with green chutney