- Chef Gomes has rubbed his shoulder with Top Chef’s: Padma Shri Awardee Chef Sanjeev Kapoor, Celebrity Chef Harpal Singh Sokhi, Celebrity Chef Milind Sovani & Michelin Starred Chef Manjunath Mural at Centaur Hotel Juhu.
SPROUTED MOONG MASALA
- Highlight:
- Moong Whole Sprout is high in vitamins, minerals, proteins and fibers. It helps us to fight symptoms like chronic diseases, heart disease and diabetes and many more. Hence we can make Whole Moong Sprout at home.
INGREDIENTS:
- Sprouted Moong – 1 cup
- Cumin seeds – 1tsp
- Chopped ginger – 2 tsp
- Green chilies slit – 2 Nos.
- Cooking oil – 2 tsp
- Onion – 1 small chopped
- Red chili powder – 1tsp
- Tumeric powder – ½ tsp
- Coriander powder – 1tsp
- Garam masala – 1 tsp
- Ginger garlic paste – 1 tbsp
- Malvani masala powder – 2 tsp
- Amachur powder – 1 tsp
- Grated fresh coconut – 1tsp
- Amul butter – 10 gm
- Fresh chopped coriander – 1 tbsp
METHOD:
- Wash moong dal thoroughly and put it into pressure cooker with finely chopped ginger, slit of green chilies, salt and 2 cup of water.
- Place pressure cooker on a range after two whistles, remove it from the gas, once cooked, and keep it aside.
- Remove Sprouted Moong Whole from the cooker and keep it in a bowl. Also, keep Moong stock water aside for further use.
- Start cooking, take frying pan, heat oil add cumin seeds. Allow it to crack, then add chopped onion and continue frying till golden brown.
- Now add ginger garlic paste, coriander powder, red chili powder, turmeric powder, garam masala powder and malvani powder.
- Sauté on low flame till the masala gets cooked properly and releases oil from side, and then add salt and amchur powder.
- Add boiled Sprouted Moong Whole along with stock, stir it and adjust the consistency. Cover the lid and simmer it for 10-12 minutes. Cook Sprouted Moong Whole well, however do not overcook. Finally check everything according to your taste. Sprinkle grated coconut and chopped coriander in it. Stir it again and serve hot in a plate.
- Add Amul butter on top and garnish with chopped coriander leaves.
- You can serve it with Rice Bhakri, Chapati or rice as per your preferences.
About Chef Nicholas Gomes:
Chef Nicholas Gomes is currently working as Executive Chef with Farm House Fun Fiesta Fine Dine Multi Cuisine Restaurant at Virar, near Mumbai in Maharashtra. Gomes is a second generation Chef. His father Anthony Gomes was a leading Continental Chef who worked for Oberoi Hotel in Delhi and Mumbai for almost three decades. Nicholas was born in New Delhi, raised in West Bengal. He did his schooling in Phulia Town of Nadia district in West Bengal.
Culinary flows in his blood, as his father used to discuss cooking every day and night while at home. His father’s cooking talk fascinated him to opt for culinary profession. He began his culinary journey as Assistant Cook in Calcutta’s famous Blue Fox Restaurant at Park Street. He joined as Assistant Cook in Continental Kitchen and never looked back thereafter. Blue Fox Restaurant was one of the most prestigious restaurants which were patronized by top celebrities in those days. The famous band of Louis Bank used to perform in this restaurant on daily basis.
Chef Gomes is fortunate to have worked and rubbed his shoulder with India’s top Chef’s like Padma Shri Awardee Chef Sanjeev Kapoor, Celebrity Chef Harpal Singh Sokhi ( Namak Shamak Dal dete hain fame), celebrity Chef Milind Sovani and Michelin Starred Chef Manjunath Mural at Centaur Hotel Juhu Beach in Mumbai. He specialized in continental cuisine, Garde Manger and cold kitchen. He is well versed with majority of the world cuisines too. He is expert in food photography and presentations. He has done several food presentation/photography for India’s renowned magazine like New Women, Femina, Savy, Meri Saheli and Tom Boy. He is known for innovating new and different themes like fusion, left over, health and Kids cuisines.
Chef Gomes has vast experience of more than four decades in working for leading hotels like Welcome Group Sea Rock Sheraton Mumbai, Central Park Hotel (A Five Star Hotel in Mumbai), Centaur Hotel Juhu Beach, Tulip Star Hotel, Hotel Bhandari and many more. Beside luxury hotels he has also headed many top class restaurants like The Moss restaurant and Banquets at Virar, The Cloud 9 restaurant at Virar to name a few.
Chef Nicholas Gome says “Cooking is my passion; I was fascinated about it right from my childhood, when my father used to discuss his new dishes at home. The credit of me becoming a Chef goes to my father, late Anthony Gomes. I am enjoying every bit of my profession, I am really fortunate to have work with Top Chefs of the world like Padma Shri Awardee Chef Sanjeev Kapoor, Celebrity Chef Harpal Singh Sokhi (Namak Shamak Dal Dete Hain fame), Celebrity Chef Milind Sovani and Michelin Starred Chef Manjunath Mural”.
Editor in Chief : Mewati SItaram
