SOUR CHERRY NAAN KHATAI
INGREDIENTS
- Refined flour 650 Gms.
- Vanaspati Ghee 454 Gms.
- Icing Sugar 500 Gms
- Sour Cherry Filling For Stuffing
METHOD
- Creaming Method:
- Take ghee & rub it nicely by using your hand.
- Mix icing sugar, sieve refines flour in above mixture.
- Knead it softly to form cooking dough.
- Divide into small balls and stuff with sour cherry.
- Bake them at 180 degree Celsius in the oven for 12-15 minutes, till it becomes light golden color.
- Remove them out from the oven and cool it down.
- Now it’s a time to relish new version of Naan Khatai.
About Chef Rishi Kapoor:
Chef Rishi Kapoor is currently working as Executive Chef of Sea Princess Hotel at Juhu Beach in Mumbai. He is a seasoned chef with more than two decades of experience. Prior to Sea Princess hotel, he was working in Australia’s Jewel of India Chain of restaurant. His expertise lies in pre-opening properties. His pre-opening experience includes Burj Al Arab Dubai, ITC Fortune, Novotel Mumbai.
Chef Kapoor is the first person in his entire family to join hotel industry. Due to his sheer hard work, he has reached in commanding position. He did his school education in Delhi’s Preet Vihar. He joined as Apprentice Cook at Delhi’s Vasant Continental Hotel and never looked back thereafter. He is a trainer for FSSAI and ISO 2022. He was determined to reach on top so he left no stone unturned to achieve success path. He worked very hard from day one of joining hotel industry. He simply worked more than 14 to 16 hours daily and got trained under top chefs of industry.
As he wanted to enhance his culinary skill and to climb ladder of success, he joined Taj Mahal Hotel New Delhi. Under the leadership of Executive Chef Arun Chopra, he got to learn in depth nuances of culinary. After working for Taj Mansingh, he kept on climbing the ladder of success and worked for leading hotels in India and abroad. He worked for classic properties like Burj Al Arab Dubai, Marriott Welcome by ITC Delhi, Grand Hyatt Vasant Kunj in Delhi, Hans Plaza Delhi, ITC Fortune Ludhiana, Novotel Hotel Juhu Beach Mumbai, Marine Plaza Mumbai and Radisson Noida. He then moved to Australia to gain international exposure.
Chef Kapoor has got extensive experience in menu engineering and standardization with special emphasis on several cuisines. These cuisines include contemporary, Indian, Mediterranean, Asian and Middle Eastern cuisine utilizing the best of today’s local market produce.
Editor in Chief : Mewati SItaram
