CHEF'S PROFILE AND RECIPE – FEBRUARY 2016

Rajan Misra

RAJAN MISRA

Head Chef - Rang Mahal

Rajan Misra started his culinary career since 1987 with a luxury hotel in New Delhi. From his consistency and continuous desire to learn, he observed techniques from different master chefs in India and adapted to his own as he created his culinary masterpieces.

Chef Rajan attributes his cooking inspiration to those who have tasted his food. It makes him satisfied when people love his dish and it drives him to continue pleasing people with his own style of cooking. At Rang Mahal, diners will be served an authentic taste of Northern Indian Cuisine; most of the masalas and ingredients are homemade with fresh ingredients which are controlled by Chef Rajan to ensure that all of the dishes reach the standards of a leading Indian restaurant.

 


RAJAN MISRA SHARES A RECIPE

Jheenga Kadhai

JHEENGA KADHAI

Jheenga Kadhai

 

Fresh prawns cooked with onion and tomato, flavored with coriander and pepper

 

Serves 4

 

Ingredients:

 

200 gm                  Shrimps {20-25/kg}

  10 gm                  Chopped Ginger

  05 gm                  Chopped Garlic

  10 gm                  Red Chili Powder

  80 gm                  Red Onions

120 gm                  Red Tomatoes

  05 gm                  Green Chilies

  03 gm                  Green Coriander

  20 ml                   Oil

  05 gm                  Salt

  10 gm                  Green Bell Pepper

  03 gm                  Fenugreek Seeds

  03 gm                  Coriander Seeds

  03 gm                  Garam Masala Powder

To taste                Lemon Juice

 

Preparation:

  1. Remove the shell and clean the shrimps.
  2. Heat the oil in a pan or wok; add fenugreek seeds and coriander seeds.
  3. When the seeds crackle, add garlic and chopped onions. Fry until the onions are golden brown.
  4. Add chopped tomatoes, red chili powder and salt to taste; cook it for approximately 15 minutes.
  5. Add the shrimps, chopped green chilies, ginger, garam masala powder, lemon juice and the bell pepper julienne.
  6. Cook it and garnish with the chopped green coriander.