“Men Look Hot When They Cook”
Signature dish by the Master Chef
To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.
Nalli Roghan Josh
|1.||LAMB SHANK||500 GMS|
|2.||SLICED ONION||200 GMS|
|3.||TOMATO PUREE COOKED||300 GMS|
|4.||GINGER GARLIC PASTE||20 GMS|
|6.||BLACK CARDAMOM||10 GMS|
|7.||SMALL CARDAMOM||5 GMS|
|9.||BLACK PEPPER||3 GMS|
|11.||BAY LEAF||5 GMS|
|12.||GARAM MASALA||10 GMS|
|13.||DEGHI MIRCH||10 GMS|
|14.||COPRIANDER POWDER||15 GMS|
|15.||REFINED OIL||40 GMS|
|16.||BONE STOCK OR WATER||100 ML|
Whole Spices for Nalli Rogan josh
Step-2-Fry Onion slices
Step-3-Fry Onion slices till it gets golden brown
Step-5-Mix it well
Step-6-Add Powder Spices
Step-7-Add water, tomato puree and cook it till Lamb become tender
Step-8 Final Platting of Nalli Rogan Josh
- HEAT OIL IN A PAN, ADD WHOLE SPICES AND ALLOW THEM TO CRACKLE THEN ADD SLICED ONION COOK UNTIL BROWN THEN ADD GINGER GARLIC PASTE, LAMB SHANKS AND COOK.
- ADD SPICES AND COOK UPTO 75%, AND THEN ADD TOMATO PUREE AND WATER AND COOK UNTIL DESIRED CONSISTENCY IS ACHIEVED.
- FINALLY CHECK FOR SEASONING AND ADD A PINCH OF GARAM MASALA AT THE TIME OF PICK UP. GARNISH WITH CHOPPED CORRIANDER AND GINGER JULLIENE.
Chef Mahesh Bhati with Nalli Roghan Josh
By Master Chef Mahesh Bhati, Jaypee Greens Golf & Spa Resorts, Gr.Noida
About the chef:
CHEF MAHESH BHATI
Sous Chef, Jaypee Greens Golf & Spa Resort
Chef Mahesh Bhati is currently working as Sous Chef with Jaypee Greens Golf & Spa resort, Greater Noida since 2003, i.e. for almost 15 years now with his expertise in Indian cuisine. Starting his career as a trainee in kitchen with Season’s Catering Services in 1989, Chef Bhati has been associated with various organizations like Kwality Restaurant, Connaught Place to KIC Food Products Ltd. to Indraprastha Medical Corporation. He also bagged the opportunity to work for various five star hotels in India and abroad alike which helped him hone his skills. He worked with Hotel Regency in Abu Dhabi as Chef De Partie in 1998 and moved to EMKE group Dubai as Sr. Chef De Partie till 2002 after which he joined Jaypee Greens Golf & Spa Resort.