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Chef Sachin Verma began his career with Hotel Grand International, New Delhi. After working for six years in India, he joined Carnival Cruise lines of the Caribbean Group in their culinary development team. This job took him to 52 countries.

Chef Sachin specializes in Indian, Continental, Italian, Mexican and Lebanese cuisine. He considers his stint at Carnival a rich learning experience, which gave him opportunity to learn about various cuisines. Here he also learnt the art of menu design and serving food according to guests’ preferences. At Carnival, Chef Sachin was declared ‘Star Employee of the Month’ several times and was later promoted as Sous Chef. Sachin also worked in Monterey, California at Ambrosia India Bistro for three years. In India he has worked with brands like Lavazza Barista and Hinglish Colonial Café.

 

INGREDIENTS

For Nazza:

  • Refined flour – 1 kg
  • Refined oil – 100 ml
  • Sugar – 50 gms
  • Salt – to taste
  • Milk – 100 ml
  • Water – 250 ml

 

For Topping:

  • Mutton keema – 500 gms
  • Onion – 1 large
  • Tomato – 1 chopped
  • Green chilies – 3 chopped
  • Onion – 1 cubed
  • Ginger garlic paste – 1+1 tbsp
  • Chili powder – 1 tsp
  • Pepper powder – 1/4 tsp
  • Turmeric powder – 1 tsp
  • Red chilies – 2 dried
  • Garam masala – 1 tsp
  • Ghee – 1 tsp
  • Oil – 2 tsp
  • Finely chopped mint and coriander for garnish

 

METHOD

For Nazza:

  • Take flour in a large mixing bowl then add oil, sugar and salt, and mix the contents.
  • Then add water and milk and knead the mixture properly to avoid lumps. Knead it continuously at least for 5 minutes.

 

For Keema do Pyaza

  • Take a pan, pour oil in it and then add dry chilies.
  • After cracking chilies, add chili, pepper and turmeric powder.
  • Then add chopped onions, tomatoes and green chilies.
  • Add ginger garlic paste and slowly start adding mutton keema.
  • Stir it continuously until mutton keema gets cooked. Then add garam masala and cubed onion and cook it for few minutes.
  • Preheat oven to 180 degrees and bake for 12 – 15 minutes .
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