MANGODI, METHIDANA AUR KISMIS TARKARI
INGREDIENTS
Mangodi 1 cup
Mustard oil 2 tbl spns
Asafetida powder a pinch
Cumin 1 tsp
Onion chopped 1 cup
Ginger-garlic stone peddled 1 tblspn
Fresh tomato puree ½ cup
Red chilli powder 1 tbl spn
Coriander powder 1 tbl spn
Turmeric powder 1 tsp
Salt to taste
Water soaked Methi dana 2 tblspns
Water soaked raisins 2 tbl spns
PREPARATION
- Crush mangodi using rolling pin.
- Dry roast until golden brown and crisp. Keep aside.
- Heat oil, add asafetida and then add cumin. Stir for a moment.
- Add onions and cook until golden brown.
- Mix ginger-garlic, stir again for a moment.
- Stir in tomato and allow it to cook well.
- Add all powdered spices until masala get cooked nicely.
- Then add mangodi, methi dana and raisins.
- Add water and then cook until it comes to boil.
- Simmer for 2-3 minutes.
- A traditional home style subzi is ready to relish.
Chef Inder Dev, Corporate Chef – Radisson City Center by Nimitaya Hotel & Resorts Gurugram
About Chef Inder Dev:
Chef Inder Dev is a well-known celebrity chef who features in numerous events. Currently working as Corporate Chef for Radission City Center by Nimitaya Hotel & Resorts, Gurugram. With three decades of culinary experience in India and abroad. He had taken this profession as a pre decided destiny. He was just 11 years old, when entered family business for hospital catering. Seeing charismatic chefs at tender age, made him decide to take this further as a profession.
Chef Inder did his basic schooling from Khetri Nagar in Jhunjhunu Rajasthan, graduation from Jaipur, hotel management from IHM Dadar. He also did a course in Hotel management & Food Service Management from Yokohama, Japan. He began his culinary career as Management trainee at Centaur Hotel. He worked for Bombay Palace Montreal, ITC Sheraton & Luxury Collection in Mumbai, Oberoi – Hilton Hotels in Mumbai and Radisson Group. A life member of ICF is also level 2 HACCP certified and done ISO 14001. He learnt Japanese cooking in Japan. His creations were featured in a top French magazine in Montreal.
Chef Inder is brain behind in opening numerous Award-Winning F&B and hotel brands.
His conceptualized brands got him Times Food & Nightlife Award. He was also associated with food scientists for understanding mixing of ingredients for writing recipe books on various regional Indian cuisines. A leading newspaper named him as “Master of Matching & Mixing”. He created menu for film celebrities, Miss India Pageant and India’s famous business tycoons. He is face for masses, done cookery shows for Khana Khaza and Great Chefs of India.
He won awards such as Gurugram Achievers Award, a finalist Chef of The Year by Hotelier India and also a first runner in the category Outstanding Chef of The Year. The other side of him is also an interesting as he is associated with many NGO and promoting cooking for visually impaired passionate home cooks. He has nurtured and mentored people from Deaf & Mute schools, Orphan Homes for being successful chefs in hospitality industry.
Editor in Chief : Mewati SItaram
