SUBZ NIMONA KEBAB WITH CILANTRO PESTO
INGREDIENTS
- 100gram-Asst Vegetable Mince
- 100 grams- Green Peas (Crusted)
- 03Tsp- Roasted Cumin Powder
- ½ Tsp- Garam Masala Powder
- 01Tsp-Turmeric Powder
- 01Tsp- Finely Chopped Chilli
- 01Tsp – Finely Chopped Coriander
- Salt & Chat masala – to taste
- Roasted Chana Powder – for Binding
- Cilantro Pesto
- 100gm – Green Coriander
- 25gm- Cashewnuts
- Green Chill & salt to taste
- 01Tbsp- Lemon Juice
- 25gm – Parmesan Cheese
METHOD
- In a pan Sauté mince vegetables properly with cumin powder, garam masala, turmeric, chopped chili and coriander place a side for cooling, then add roasted chana powder ( your choice add some boil potato or cheese for binding)
- Make a Patty and Grill on Tawa
CILANTRO PESTO
- Mix all ingredients and make smooth paste Seasoning with salt and pepper.
- Take thick basil pesto. Make sure it doesn’t have much oil and should be smooth as piping consistency.
- Take piping bag and fill it with the pesto. With the help of piping bag make circles of pesto on a plate.
- Arrange tomato with the slices of mozzarella cheese on a corner of plate.
PLATE PRESENTATION
- Arrange tomato with the slices of mozzarella cheese on a corner of a plate & sprinkle black olive dust and olive oil (just for glaze) on it.
- Put halves of cherry tomato, crumbled mozzarella cheese and basil sprigs randomly on circle of pesto.
- Sprinkle crushed pepper all over on plate.
- Served with choice of your salad.
About Chef Pawan Kumar Jha
Chef Pawan Kumar Jha is working as Executive Chef at ITC Fortune’s Park Lake City Hotel in Thane, Maharashtra.This property is attached with Jupiter Hospital, so this kitchen also serves to Jupiter Hospital and Jupiter Team members. It is a Challenging affair but then there is no fun without Challenge.
He was always passionate about food and emerging food technologies. The urge towards culinary interest pulled him to join food production diploma.
Chef Pawan, Born and raised in Fatehabad in Agra district, he completed his primary schooling in Agra. When he was finishing his schooling, his uncle Chef Ram Khiladi, who was working as a Chef at ITC Mughal Sheraton in Agra, encouraged him to join culinary field, which he happily accepted. To pursue his culinary dream, he joined Maurya Institute of Hospitality Management in Dehradun and completed Diploma in F&B production. The most valuable learning during his diploma was that learning never stops, and every task assigned should be completed in given time duration in planned way.
He started his stint in Kitchen operations from grass root levels way back two decades ago. He has come a long way to become Executive Chef at Fortune Park Lake City Hotel in Thane. He completed his journey by working for leading hotels. He began his culinary career at Kamal Palace hotel in Jalandhar and kept on moving to various hotels to enhance his culinary skills and climbed the ladder of success.
He worked for many leading brands that includes Carlson group Jalandhar, Fortune Klassic in Ludhiana, Fortune Landmark Indore, Orchid Ecotel Hotel in Phagwara – Punjab, Mahindra Holidays in Manali Himachal Pradesh. After sharpening his gastronomic skills he joined Fortune Park Lake City hotel Thane. Under the guidance of Brand Master Chef Anshul Sethi, who made him perfectionist.
While working with all these brands, he developed his skills and knowledge. He learned different aspects other than kitchen operations, like manpower management, vendor management, vendor negotiations, training and development, kitchen work flow planning, pre – opening operations. It is very important to be a team player and on the same hand always lead team with example.
He believes that most important part of Kitchen operations is to maintain consistency in complete product line with always striving to create a wow guest experience. Another thing which he loves about his job is Happy Guest faces after eating what comes out of his Kitchen. He always tries to evolve ways to create better guest experience. Another interesting task is formulating new food & beverage menus, to create something which excites him the palate of his guests.
Chef Pawan says “I am fortunate enough to get a chance to work under famous chef like Chef Vincent Joseph, Chef Shrirang Bhagwat and Chef Anshul Sethi. I could learn in depth knowledge of food nuances under these great visionary chefs who taught me to be a perfectionist, think out of the box to remain on top”.
Editor in Chief : Mewati SItaram
