SATTU AUR PUDINA SHARBAT
A refreshing drink from Jharkhand region / Serving 4 Glass,150 ML each.
INGREDIENTS:
- Roasted Sattu Powder – 60 GM (ROASTED GRAM POWDER)
- Water 600 ML
- Salt TO TASTE
- Black salt TO TASTE
- Ginger Juice 10 ML
- Lemon Juice 15 ML
- Chaat Masala 3 GM
- Roasted Cumin Powder 3 GM
- Green chillies deseeded & Chopped 3 NO’S
- Chopped Corriander leaves 10 GMS
- Chopped Mint Leaves 10 GMS
METHOD:
- CRUSH THE GINGER (USING MORTAR & PESTLE OR IN A GRINDER), SQUEEZE THE JUICE OUT OF IT.
- PLACE THE ROASTED SATTU POWDER IN A BOWL. ADD 300 ML OF WATER AND WHISK WELL. NOW ADD THE REMAINING 300 ML OF WATER AND WHISK AGAIN TO COMBINE.
- ADD THE SALT, BLACK SALT, GINGER JUICE, LEMON JUICE, CHAT MASALA, ROASTED CUMIN POWDER, DESEEDED GREEN CHILLIES, CHOPPED CORIANDER LEAVES AND CHOPPED MINT LEAVES. WHISK WELL AND REFRIGERATE.
- STIR WELL AND SERVE CHILLED.
About Chef Nisar Ahmed
Chef Nisar Ahmed is a seasoned chef currently working as Corporate Chef for Mayfair Hotels and Resorts. He is also responsible for planning, organizing new hotel kitchens of Group and currently oversees 30 kitchens of the Group. Abreast with a vast repertoire of cuisines, Innovative concepts and latest trends Chef Nisar’s forte lies in flavored Indian regional Cuisine like Awadhi, Hyderabadi, Kashmiri and Khybari and possesses innovative thinking in creating and combing world’s different cuisine flavors.
Chef Nisar had been initially trained under able stalwarts and torch bearer leaders of Indian hospitality hospitality industry that includes Chef Roger Moncourt, Chef Sudhir Sibal, Chef Manjeet Singh Gill, Chef Ramachandran, Chef Soundarajan, Chef Madhusudan Gupta, Chef Satish Arora and Chef Matthew Cropp. Chef Nisar has achieved demonstrated success in Hospitality Industry by streamlining operations, increasing the amount of business and implementation of effective management policies, cost control and strict adherence to quality standards in high volume F&B units.
Chef Nisar began his culinary journey in 1989 as Kitchen Executive Trainee at ITDC’s Ashok Hotel in New Delhi. He has vast experience of more than two and half decades, of rich multi industry work experience in hospitality field ranging from Luxury Collection Starwood Hotels, International High Profile Sports Events and World class Air Catering. In his career, has worked as Executive Chef for four 5 star hotels, Executive Chef for Doha Asian Games and TAJ SATS. He has working experience in countries like India, Qatar and UAE. He also had been team leader for Indian Cuisine Promotion abroad in Ankara Hilton Hotel as well as Istanbul.
Chef Nisar is associated as Jury Member with Young Chef Olympiad by IIHM, International Culinary Competition at Guru Nanak Hotel Management, FOOD FOOD Awards by BBC Good Food and many more.
Editor in Chief : Mewati SItaram
