November 2015: Executive Chef, The Park Chennai, Ashutosh Nerlekar moved here from Bangalore. He expected challenges, but did not know what the future held.
Two weeks later, to Chennai’s dismay the worst rains pelted the city, resulting in tragic floods. It was like Chennai sank. Nothing worked. People couldn’t get out of their homes. No water, no electricity. No food (in some places).
Chef Ashutosh was stranded at the hotel. The basement was flooded. For two days he stayed without electricity on the 8th floor of The Park. He survived. And began loving the challenges his new Executive Chef position sent his way.
In the process, he met me. I was impressed with his knowledge of food, and his ability to relate with my food philosophy. Obviously our food talks began. Guajaratis and Maharashtrians share some common food ground. Ras Poori, Shrikhand, Sabudana Kichadi: all food both of us know and enjoy. A food bond began.
Slowly, this soft-spoken caring Maharashtrian Chef with roots in Pune won Chennai over with his innovative menus and Food Festivals. Heading a large team of food creators, means that Ashutosh needs to stay level headed and provide clarity when guidance and directions are needed.
Many food adventures and encounters have come his way. But the recipe he shares with us today, is a result of a chain of thoughts that happened when one of his regular guests at the hotel wanted ‘vrat ka khanna’.
“Being a Maharashtrian, sabudana khichadi naturally came to my mind. I made my mother's traditional family recipe, and he absolutely loved it,” Ashutosh says.
Soon after, it was time to re-work the Six ‘O’ One menu. Khichadi popped into his head again.
“We decided to use the regional rice variant, Gobindbhog, to make the rice khichadi, and present it beautifully. We tweaked it enough and made it worthy of being on our All Day Dining Restaurant menu.”
Khichadi got reimagined and graduated to a place on the Six’O’One menu. Quickly, it became popular with guests who wanted veg food.
Never forget: Khichadi is where the idea was born. Long before it got fancified into Risotto. And here’s the recipe.
For the risotto
Gobindbhog rice 100 gms.
Clarified butter 2 tbsp.
Chopped garlic 3-4 cloves
Chopped onion 01 small
Turmeric a pinch
Cumin seeds 1 tsp.
Parmesan cheese 25 gms.
Vegetable Stock 300 ml.- as required
Mushroom caps 6 -7 nos
Jalapenos 4- 5 slices
Salt/ Pepper To taste
For the papad
Papad 1 nos.
Green chilli 2 nos.
Chopped onion 20 gms.
Chopped tomato 20 gms.
Fine sev 10 gms.
For the Kadhi shot
Yoghurt 2 ½ tbsp. gms.
Gram flour 1 tsp. gms.
Vegetable oil 1 tbsp
Curry leaves 5-6 nos.
Chopped ginger/ garlic 1 tsp.
Cumin seeds ¼ tsp.
Coriander seeds ¼ tsp.
Green chilli ½ nos.
Salt to taste
Sugar a pinch
Chopped coriander 2/3 sprigs
leaves
Morel dust ¼ tsp.
Method
For the risotto
Take a heavy bottom pan and start with the risotto. Heat ghee in the pan, add cumin seeds. Allow it to sputter. Add the onion and garlic and sauté till lightly brown.
Add curry leaves and allow it to crackle.
Add the rice and turmeric to the pan and sauté for a minute or two on low heat till you get a nice toasty aroma of the rice.
Add 225 ml of the cold vegetable stock to the pan and allow it to absorb. Keep on adding a couple of spoons of the cold stock, stirring often so that the starch is released from the rice. Cook until done.
Set it aside.
Saute the mushrooms and heart of palm in small amount of ghee, Season with salt and pepper and reserve.
For the kadhi
Mix the yoghurt, gram flour and add 50 ml. of water to the mixture and whisk it nicely to avoid any lumps. Set aside.
Heat oil in a pan, add cumin and coriander seeds and allow it to crackle, add curry leaves, chopped chili, ginger/ garlic and the turmeric powder.
Add the yoghurt mixture to this and cook for 8 /10 minutes until the rawness is gone.
Check for seasoning and add a pinch of sugar
Finish by adding chopped coriander leaves.
For the papad
Cut the papad in triangles and deep fry. Meanwhile mix the chopped onion, tomatoes, green chili and fine sev. Add salt to taste.
Sprinkle this mixture on the papad just before serving.
Final Assembly
Put the dish together as shown in the picture or suit your own style.
Serve the kadhi separately in a shot glass.
0 Comments