HIGHLIGHT:
- Chef Akshata, is a Plus Size “MODEL”. She walked the ramp in “LAKME FASHION WEEK” for the brand called “ALL”.
- She is a Royal Enfield Rider (BULLET MOTOR CYCLE) by passion.
JEERA BUTTER DAHI WADA
Ingredients
- Surti Jeera Butter – 1 packet
- Curd – 500 GM’s
- Salt – 1tsp
- Sugar – 1tbsp
- Roasted Jeera powder – 1 tsp
- Red chili powder – 1tsp
- Chat masala – 1/2 tsp
- Coriander leaves – to garnish (opt)
- Water – 1 bowl
Method
- Take a bowl add curd. Whisk it till smooth. Add salt, sugar, jeera powder and red chili powder.
- Soak the butter in water for 10 seconds. Squeeze lightly. Place in the curd.
- Add chat masala, sweet chutney and green chutney on top.
- Garnish with chopped coriander leaves or sev. (Optional).
For Green Chutney
- Mint- 1/2 bunch
- Coriander leaves-1/2 bunch
- Cumin seeds- 1/2 tsp
- Salt- 1tsp
- Ginger – 1 to 2 inch piece
- Green chili – 3 to 4 nos
- Garlic(opt)- 4 to 5 flakes
- Wash the greens thoroughly.
- Take a small blender jar. Combine all ingredients together to form a thick paste. Add little water and salt.
Sweet Chutney
- Tamarind- 50 GM’s
- Jaggery- 150gms
- Salt-1tsp
- Oil-1tbsp
- Hing-1/2tsp
- Red chili powder- 1tsp
- Ginger paste(opt)- 1tsp
- Cumin seeds- 1tsp
- Soak the tamarind in some water for some time.
- Cut jaggery into small pieces.
- Take a vessel. Add oil, cumin seeds, hing, red chili powder and ginger paste.
- Add the tamarind pulp, jaggery and salt.
- Cook well and adjust the tanginess.
About Chef Akshata Shenoy:
Chef Akshata Shenoy is working as a Lecturer at Rizvi College of Hotel Management in Mumbai. The cooking flows in her blood as she is a third generation chef. she inherited cooking talent from her father, Devanand Shenoy. He is working as an Executive Chef, Called Royal Chef at Royal Family of Sultanate of Oman for past 37 years. Her grandfather Narayan Shenoy had a sweet – meat shop, where they used to prepare various kinds of eatables.
Chef Akshata has done her primary schooling from Holy Cross School from Mira Road in Mumbai, higher secondary from Saraf College in Malad. She joined Kohinoor College of Hotel Management in Mumbai to pursue her culinary dream. Academically she is very sound and completed her MBA in hospitality and Tourism Management from Annamalai University. She has also done courses like Bar Tending, Wine Making, Travel & Tourism, Communication skills and personality development to name a few. She believes in knowing many things beside culinary. She is an all-rounder.
Chef Akshata started her culinary career as a Hotel Operation Trainee with Vivanta by Taj, Gurgaon. While pursuing her management course, she used to work with FoodLink caterers to understand the catering operations. She has also worked for Pan India Food Solutions Pvt. Ltd and Pizzaexpress India and a café called MILLK at Kamla Mills in Mumbai. Her journey for teaching profession began at Arun Muchhala International College of Hotel Management as an Assistant Professor. To sharpen her skills she moved to Rizvi College of Hotel Management and is working as a Lecturer.
Akshata, recently shared her practical knowledge by creating easy recipes on Amul India’s live session on social media, namely lockdown cooking. She is also a member of WICA (Western India Culinary Association).
Chef Akshata says “I believe in updating my knowledge by learning from a lot of channels, and love to share them with my students. While working at Pan India Food Solutions, her Corporate Chef Sanjay Malkhani had once told her a statement, and she lives by the saying, “DO NOT BE AFRAID OF DIRTYING YOUR HANDS”, meaning be ready to learn, explore, face all the odds and survive in the industry by giving your best. Never feel awkward of the job that has been assigned to you”.
Editor in Chief : Mewati SItaram
