<p>When I was 13, my uncle from Norway visited us to spend some time and take a break from his everyday routine. A chef by profession, he operates his own restaurant in the city. He used to wake up early in the morning and make breakfast for everyone in the house. Driven by excitement, I also started waking up early to see how he cooked up a perfect meal every day. I started taking initiative and decided to help him in the kitchen. <br /><br />Slowly and gradually, I started admiring his cooking skills and adapted his style of chopping and cutting, presentation of food and everything from start to end. It was then that I started chasing my dream of becoming a chef. My uncle definitely became an inspiration for me to take this up as my career. I was aware that the journey would not be easy and that I would have to be on my toes day and night.<br /><br />Now it’s been 10 years in the industry, and I have never looked back. My career started with Oberoi Hotels followed by Leela Kempinski Gurgaon, Carnival Cruise Line in the US and so on. I was the head chef of Flavors of India Restaurant in the States. My forte now is in Indian and international cuisine, and creating recipes and healthy dishes. Since I am familiar with a wide assortment of ingredients, I am adept at producing top quality culinary innovations and handling preparation of elaborate meals.<br /><br />Being a professional chef means a busy life; you have less time to rest and spend time with your family. I reach my work place by 9 am, and the day goes on with orders and planning.<br /><br />There was a special moment in my life when I was working at Leela Kempinski, Gurgaon. During those days, Julia Roberts stayed at the hotel for four days and she only had ‘Cheese Sauce with Farfelle Pasta’, and ‘Smoked Chicken and Green Pea’ for dinner. Her food was prepared by me. My zeal for developing new recipes and distinguishing flavours makes me lively and passionate towards my profession.<br /><br />Today, I am sharing one of my best recipes, ‘Healthy Mutton Keema Pav’. The dish is popular amongst everyone and is served with multigrain pav.<br /><em><br />Dinesh Prasad Bhatt<br />executive chef, Eatonomist</em></p>.<p>Healthy Mutton Keema Pav </p>.<p>Ingredients:<br />n Olive oil - 4 tbsp<br />n Bay leaves<br />n Green cardamom – 2-3<br />n Cloves – 1-2<br />n Whole black pepper – 3-4<br />n Bowl of chopped onion - 1<br />n Ginger garlic paste – <br />½ tsp<br />n Salt to taste<br />n Cumin powder- ¼ tsp<br />n Coriander powder – ½ tsp<br />n Deggi mirch powder – <br />½ tsp<br />n Mutton keema – 400 gm<br />n Chopped coriander<br />n Ginger julienne<br />n Multigrain pav<br /><br />Method:<br />n Add olive oil in a sauce pan.<br />n Once the oil is hot add <br />bay leaves, green cardamom, cloves, and whole black pepper to <br />infuse flavor, and then <br />remove everything.<br />n Add some chopped onions, make it brown, and then add ginger <br />garlic paste.<br />n Cook it nicely for two <br />to three minutes. <br />Then add salt, cumin powder, coriander powder, turmeric powder <br />and deggi mirch <br />powder.<br />n Saute the masala for two to three minutes.<br />n Add the mutton keema <br />and then cook for <br />30 minutes.<br />n Garnish with chopped <br />coriander and ginger <br />julienne.<br />n Mutton keema is to be served with multigrain pav.<br /> </p>
<p>When I was 13, my uncle from Norway visited us to spend some time and take a break from his everyday routine. A chef by profession, he operates his own restaurant in the city. He used to wake up early in the morning and make breakfast for everyone in the house. Driven by excitement, I also started waking up early to see how he cooked up a perfect meal every day. I started taking initiative and decided to help him in the kitchen. <br /><br />Slowly and gradually, I started admiring his cooking skills and adapted his style of chopping and cutting, presentation of food and everything from start to end. It was then that I started chasing my dream of becoming a chef. My uncle definitely became an inspiration for me to take this up as my career. I was aware that the journey would not be easy and that I would have to be on my toes day and night.<br /><br />Now it’s been 10 years in the industry, and I have never looked back. My career started with Oberoi Hotels followed by Leela Kempinski Gurgaon, Carnival Cruise Line in the US and so on. I was the head chef of Flavors of India Restaurant in the States. My forte now is in Indian and international cuisine, and creating recipes and healthy dishes. Since I am familiar with a wide assortment of ingredients, I am adept at producing top quality culinary innovations and handling preparation of elaborate meals.<br /><br />Being a professional chef means a busy life; you have less time to rest and spend time with your family. I reach my work place by 9 am, and the day goes on with orders and planning.<br /><br />There was a special moment in my life when I was working at Leela Kempinski, Gurgaon. During those days, Julia Roberts stayed at the hotel for four days and she only had ‘Cheese Sauce with Farfelle Pasta’, and ‘Smoked Chicken and Green Pea’ for dinner. Her food was prepared by me. My zeal for developing new recipes and distinguishing flavours makes me lively and passionate towards my profession.<br /><br />Today, I am sharing one of my best recipes, ‘Healthy Mutton Keema Pav’. The dish is popular amongst everyone and is served with multigrain pav.<br /><em><br />Dinesh Prasad Bhatt<br />executive chef, Eatonomist</em></p>.<p>Healthy Mutton Keema Pav </p>.<p>Ingredients:<br />n Olive oil - 4 tbsp<br />n Bay leaves<br />n Green cardamom – 2-3<br />n Cloves – 1-2<br />n Whole black pepper – 3-4<br />n Bowl of chopped onion - 1<br />n Ginger garlic paste – <br />½ tsp<br />n Salt to taste<br />n Cumin powder- ¼ tsp<br />n Coriander powder – ½ tsp<br />n Deggi mirch powder – <br />½ tsp<br />n Mutton keema – 400 gm<br />n Chopped coriander<br />n Ginger julienne<br />n Multigrain pav<br /><br />Method:<br />n Add olive oil in a sauce pan.<br />n Once the oil is hot add <br />bay leaves, green cardamom, cloves, and whole black pepper to <br />infuse flavor, and then <br />remove everything.<br />n Add some chopped onions, make it brown, and then add ginger <br />garlic paste.<br />n Cook it nicely for two <br />to three minutes. <br />Then add salt, cumin powder, coriander powder, turmeric powder <br />and deggi mirch <br />powder.<br />n Saute the masala for two to three minutes.<br />n Add the mutton keema <br />and then cook for <br />30 minutes.<br />n Garnish with chopped <br />coriander and ginger <br />julienne.<br />n Mutton keema is to be served with multigrain pav.<br /> </p>
