Kundan Kaliya
Highlight: Chef Harshal is a Trainer & Administrator and PG Diploma Holder from London’s prestigious Ealing, Hammersmith & West London College.
Description about Kundan Kaliya: Kundan is a traditional form of Indian gemstone jewellery involving a gem set with a gold foil between stones and its mount from Rajasthan and Gujarat. ‘Kundan’ means golden, ‘Kalia’ means meat. As per culinary aspect preparation is called as Kundan (Gold) due to colour of gravy which is prepared by using turmeric and saffron. Base of gravy is barista (Golden fried onion) and curd. Texture is very creamy and velvety.
Ingredients
- 900 grams shoulder of lamb
- 6 teaspoon ghee
- 16 green cardamom
- 3 teaspoon garlic paste
- 2 1/2 teaspoon ginger paste
- 400 grams onion
- 200 grams yoghurt (curd)
- 1 teaspoon turmeric
- 30 grams cashew nut paste
- 6 1/2 cup lamb stock
- 2 teaspoon saffron
- 2 clove
- 2 teaspoon fennel seeds
Method
- Crushed saffron and dissolve in 30 ml warm water.
- Sliced onions and fry till golden brown. Grind to smooth paste.
- Wash and cut lamb into medium dices.
- Pressure cook lamb in cooker along with fennel seeds and cloves.
- Strain mutton, reserve stock for gravy and discard fennel seeds and cloves.
- For gravy preparation, heat ghee in heavy bottom pan and add cardamom to it.
- Once it starts crackling, add ginger garlic paste, and saute till raw flavour is gone.
- Then add fried onion paste, cashew paste and turmeric. Saute till ghee floats on top.
- Slow down flame, add yoghurt and keeping on whisking to avoid curdling of yoghurt.
- Add reserved mutton stock and simmer gravy to 15 mins.
- Switch off the flame. Strain gravy to obtain creamy and velvety texture of gravy.
- Pour gravy back in pan. Simmer on low flame.
- Add cook mutton in gravy. Gravy should coat mutton properly.
- Now add dissolve saffron, salt. Simmer for 10 mins.
- Check for salt and served Kundan Kalia along with boil rice.
About Chef Harshal S Athnikar
Chef Harshal S Athnikar is presently working as an Assistant Professor at the Bharati Vidyapeeth College of Hotel and Tourism Management Studies in Belapur, Navi Mumbai. Harshal is a Chef, Trainer and administrator with more than 16 years in hospitality- hotels and hospitality institute. He has also worked as an Assistant Lecturer at the ITM College, Nerul, SP More College in New Panvel. He did 3-year Diploma in Hotel Management from Dr. D Y Patil College. He completed his Post Graduation Diploma in Hospitality Management from London’s prestigious Ealing, Hammersmith & West London College. It is a further and Higher Education College based across four campuses located in Park Royal, Ealing, He did his MBA in Hospitality Management from Punjab Technical University.
Chef Harshal comes from the family of Engineers and he is the first person in his family to enter into the hospitality industry and then to academics. Cooking flows in his blood. Since a childhood he used to help mother in cutting and chopping. Taking forward cooking passion, after completing course, he started working as a Commi in Noodle Bar, Vashi. After relocating to London to complete PG Diploma course, worked with Renaissance Heathrow London and worked as a CDP in Thistle Kingsley, Holborn, London.
Being in education field, he has also published 3 research paper in various journals. He played a significant role of initial judge in Master Chef Season 2 and Season 3.
He keeps himself updated with the least trends of the Hospitality Industry by attending Webinars, Seminars, Programmes and Conference. He is also a proud member of Western Indian Culinary Association and The Indian Federation of Culinary Association.
Editor in Chief : Mewati SItaram
