Rejoice in the season of love and indulge in this feast to satiate your taste buds with these deliciously amazing, out-of-the-box recipes by Chef Hemant from Café Dalal Street.
Chef Hemant Singh comes with a vast experience of 13 years in the food industry with an experience in cuisine specialties like Italian, Continental, Mediterranean, Mexican, and Fusion Vegetarian. Having graduated from GIHM, Dehradun in Craftsmanship course in food production, Chef Hemant has also done masters in Curry, Tandoor, Chinese and bakery product.
He has worked with a lot of restaurants like Monica’s Kitchen & Kaffe in Chandigarh, Mexican Restaurant Cocaine Night Club in GK, Big Chili Café and Diva Italian but his major stints were with Zo Café Bar as Executive Sous Chef, Spaghetti Kitchen and Greek To Me as Sous Chef, PVR Gold Class-Ambience Mall, Gurgaon as Chef De Parties and Pasto Italian as Demi Chef De Parties.
Chef Hemant also regularly hosts community outreach programs to help less fortunate members of the society. Besides all of that, when not at work he loves to play Piano.
So here’s the first of the recipe from his kitty of four very exotic dishes for you to try…
Keema pie
| Item | Quantity |
| Mutton Keema | 100GM | Garlic chopped | 5GM |
| Onion chopped | 20GM | Tomato chopped | 20GM |
| Coriander chopped | 3GM | Ginger chopped | 3GM |
| Deggi Mirch | 1teaspoon |
| Coriander Powder | 1teasppon | Cumin powder | ½ spoon |
| Cinnamon sticks | 1GM | Black cardamom | 1GM |
| Oil | 2tabspoon | Mozzarella chesse | 40GM |
Cooking method
In pan, heat olive oil and put the chopped onion and garlic to golden brown color then add chopped tomatoes and coriander. Add Indian spices & cook for a few seconds. After that add mutton-mince and mix it all nicely. Let it cook for 25 minutes on a medium flame. Take a serving bowl and transfer the mince (Keema) and grate mozzarella cheese on top to bake in oven for 1 minute at 260 c0 and serve with baby Nan.
Chicken gol gappe
| Item | Quantity |
| Semolina | 40GM | Flour | 20 gm |
| Oil | 40 ml for frying sss | Salt | 1/2teaspoon |
| Chicken | 20gm | Coriander chopped | ½ tbl spoon |
| Onion | 10gm |
| Green capsicum | ½ teaspoon | Tomato purees | 20gm |
| Cream | 1tbl spoon | Butter | 2gm |
| Oil | pinch of | Deggi mirch | ½ tbl spoon |
Cooking method
Mix Semolina, Maida, Baking powder and salt with warm water to make a hard dough. Now make small balls out of the dough.
Heat oil in the sauce pan for frying the balls but make sure to slide them slowly; one by one.
Mixture
Heat a pan, put some oil and put in garlic, ginger and chopped onions. Cook till golden brown, and then add chopped capsicum along with the Chicken Chunks. Another 10 minutes of cooking for everything together and then add all Indian spice seasoning and add tomato puree. Serve it with a little bit of makhani gravy.
Quinoa patty
| Item | Quantity |
| Quinoa seed | 60gm | Mint chopped | 1tblspoon |
| Coriander chopped | 1teaspoon | Salt | 1/2teaspoon |
| Zattar powder | pinch of | Coriander chopped | 10gm |
| Olive chopped | 5gm |
| Pitta bread | 5no small | Hung curd | 30gm |
| Olive oil | 1tbl spoon | Cream | 1 tblspoon |
| Cucumber chopped | 10gm | Parshly | 1teaspoon |
Cooking method
Take boiled quinoa in a large bowl and add all ingredients, mix well together and shape into patties then pan fry with a little oil on medium heat until both the sides are golden brown. Crisp patties can be served with hung curd dip and bed of small Pitta bread
Jalapenos poppers
| Item | Quantity |
| Big size jalapenos chilly | 100gm | Cheddar chesse | 20gm |
| Mozzarella chesse | 20gm | Coriander chopped | 1tblspoon |
| Black olive chopped | 1tablespoon | Oregano | 1teaspoon |
| Salt | to taste |
| Parmassen chesse | 10gm | Panko bread crumb | 40gm |
| Oil for frying | 50ML |
Cooking method
Take jalapenos chili whole, de-seed and blanch them. Mix all cheese & herbs together in a bowl and stuffed into the chilies, coated with bread crumbs then fried on a slow flame. Serve with tomato salsa.
