Cooking

Murgh Tawa Keema @ Mumbai Dhaba

During these chilly wet days our taste buds do crave for something to keep us on the go. Mumbai Dhaba, specialising in ancient flavours of authentic Indian cuisine, opened its
18 Dec 2016 15:31
Murgh Tawa Keema @ Mumbai Dhaba
Murgh Tawa Keema (An uncomplicated recipe of chicken mince cooked with ginger -garlic, onions and spices). Photo: WAISEA NASOKIA

During these chilly wet days our taste buds do crave for something to keep us on the go.

Mumbai Dhaba, specialising in ancient flavours of authentic Indian cuisine, opened its doors in downtown Nadi earlier this month.

The food is cooked in clay ovens or tandoor; the traditional style of the Indian North- west frontier region.

This style of cooking requires great expertise from the chefs because the meat is not accompanied by the sauce or gravy, it is pre-marinated only and cooked before serving.

The diversity of Indian cuisine is characterised by the different use of spices, herbs, and a wide assortment of recipes and cooking techniques.

India is known for its love for food and spices.

 

 

Restaurant: Mumbai Dhaba restaurant, Nadi.

 

Chef: Head chef Nitendra Dutt, 34

 

Experience: Mr Dutt has worked with some of the leading chefs back in India. He has extensively worked at various eateries including Le Classic Hotel (Ludhiana, Punjab), Yogi Hotel chain restaurant in Mumbai, Copper Chimney in Pune and Kapilla Resort in Pune before coming to Fiji.

 

Background: Originally from Rishikesh, in Uttarakhand, India.

Loved culinary work at a young age but did not land in any higher education due to poor background. He was moulded with some of the best chefs he worked with.

“Indian cuisine varies from region to region, reflecting the local produce, cultural diversity, and varied demographics of the country,” he says.

Generally Indian cuisine can be split into five categories: Northern, Southern, Eastern, Western and North Eastern,” he said.

 

Meal: Murgh Tawa Keema (A simple recipe of chicken mince cooked with ginger -garlic, onions and spices).

INGREDIENTS

Chicken minced 100 grams, Chopped Garlic 20 grams, Green peas 50 grams, chopped ginger 10 grams, desi ghee 20ml, green chillies 10 grams, red chillies crushed 10 grams, kasturi methi 1 teaspoon, turmeric powder 5 grams, garam masala 10 grams, fennel seeds crushed 10 grams, tomatoes 20 grams, Salt to taste, and fresh coriander.

 

Chicken Banjara

Boneless chicken 100grams, Oil 10ml, chopped onion 10 grams, Chopped garlic 10 grams, chopped ginger 10 grams, pudina 10 grams, and Onion, Tomato spicy gravy 50 grams.

PREPARATION:

Saute garlic and ginger on tawa with desi ghee

Add all the spices along with the onions, chopped tomatoes and pickle paste and cook well.

Add mince, cook for at least 10 minutes and finally put fresh coriander and serve it on copper Tawa.

Garnished with Tomato flower, red cabbage, and green cabbage.

 

Chicken Banjara

Heat 2 tbsp of oil in a pan and fry the onion lightly brown with 2 red chillies.

Add ginger garlic paste, coriander powder, turmeric powder, red chillie powder, garam masala and dash of water. Pour the chicken stock in a bowl and add the boneless tandoor chicken to the Onion and tomato spicy gravy.

Cook for 10 minutes served in copper Handi garnished with pudina, shredded cabbage and coriander.

 

Edited by Paula Tuvuki

Feedback:  waisean@fijisun.com.fj

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