For the latest Cook With Café workshop, HT Café teamed up with Dakshin Coastal at ITC Maratha to give a lucky few some valuable tips on the cuisine of the kings.
The hotel’s executive chef, Rajdeep Kapoor, took the readers to the fish market at Marol, where he gave them useful pointers on
buying the freshest catch. Back at the hotel, they used the fish that was purchased to create a well-known dish, Mahi Dum Anari. Vegetarians were instructed on how to recreate the dish using paneer. And for dessert, they whipped up Amrud Ka Malpua. The participants were also treated to lunch at the restaurant, during which they learned about the recipe of the hotel’s iconic Dal Bukhara, how it’s created, where Kapoor likes to eat, when he goes out and where he buys his ingredients.
Amrud Ka Malpua
1 kg guava n 250 gm maida
250 gm rabdi n Half tsp fennel
Half gm saffron n 100 gm
gulkand n 100 gm chopped pista
100 gm chopped almonds n Half tsp cardamom powder, 100 gm desi ghee, 50 gm honey, 1 leaf silver varq
Boil the guava, mash and deseed it and make puree. After cooling, make a batter by adding maida and rabdi to the guava puree. Add saffron and fennel to the batter. Use the batter and shallow fry, like a pancake. Fry both sides. Make a mixture of chopped pistachio, almond, gulkand and cardamom powder. Spread the mix on the half side of the pancake and fold it. For garnish: Drizzle honey on the top and put silver leaf.
Mahi Dum Anari
20 Bekti fillets n Red chilli
powder to taste n 2 tbsp ginger garlic paste n 1 tsp white pepper powder n Salt n Juice of one lemon n 100 gm spring onion
2 tbsp pomegranate seeds n 1 tsp royal cumin seeds n 1 tsp chopped green chilli n 1 tsp chopped ginger n Half cup
tomato ketchup n 1 and a half
cup grated processed cheese
1 pinch Javitri elaichi n 1 tbsp chopped coriander n 1 egg white n 1 tbsp brown onion paste
1 tin tomato puree 1 tbsp
ginger garlic paste 2 tbsp
butter n 10 cloves 10 green elaichi n 2 bay leaves n 1 cup cream n 1 tbsp tomato ketchup
1 tsp garam masala 1 tbsp ginger julienne
Marinate the fish fillets in salt, ginger garlic paste, red chilli powder, white pepper powder and lemon juice.
Make a stuffing with spring onion, pomegranate seeds, royal cumin, green chilli, ginger, grated cheese, tomato ketchup, Javitri elaichi, chopped coriander salt and egg white. Stuff fish and fold in half. Heat butter, add whole garam masala, ginger garlic paste, salt, ketchup and red chilly. Sauté and add tomato puree and cream. Boil gravy. Strain and keep aside. Dum (oven) cook the fish roll for 10 minutes with the gravy. Serve hot, topped with gravy and cream, garnished with ginger julienne and chopped coriander.