A Chef just never ceases to flaunt his culinary skills when it comes to preparing his Signature Dish, more so because it becomes his USP that continues to add to his name in the industry. The dedication and efforts that go into experimenting with different ingredients and then coming up with a special, unique dish surely needs a moment of lauding. And that moment becomes a prized on if you as an admirer try that particular dish at home that you have been reading about and see it being served on plate the dish right before you. We at TravelRasoi therefore thought of putting our culinary skills to test and picked up 3 such special Dishes, prepared and shared with us by the featured Chefs and tried preparing them at home. The dish we tried this time at home was Chapli Kabab that is a specialty dish of Chef Uddipan of Hotel Taj Vivanta, Bangalore.
While picking the dishes, we took 3 parameters into consideration – of how easily are the ingredients found, how easy and simple it is to prepare the dish and finally the time taken for the preparation.
Uddipan Chakravarthy, Executive Chef – Taj Vivanta, Yashwanthpur (Bangalore)
The Chapli Kabab, as I have read it in books has remained an age-old favourite with middle easterners, Arabs and central Asians. Though Chapli Kabab is purely a dish made out of beef, Chef Uddipan tried it using goat meat and that is how it became one of his special dishes.
It sounded easy and all we needed is minced mutton, chilli flakes, chopped onion, oil, sliced tomato, cumin powder, garam masala, dhaniya powder, chopped mint, ginger and garlic paste, chopped coriander and cinnamon powder. We would also need a griddle which we most of us do not have and I bought it specially to make kabas. We have to mix all these ingredients together; mixing will take some time as these ingredients need to be mixed really well. We then made small dumplings out of the mixture (a small suggestion here that the dumplings would look good if they are all equal in size).
Next we heat the griddle and greased it little. In the meantime we also sliced the tomatoes in round shapes because we would require that while cooking the dumplings. We then placed the dumplings on the griddle and also placed the cut tomatoes on the top. When we were sure that it was cooked, we turned it to the other side with the tomato slice stuck to it. Each side should get cooked only once to retain the softness, so avoid turning it too many times.
Once ready, we served it hot with coriander or mint chutney and onion rings. The outcome was satisfactory and I have suggested this dish to many who liked relishing it as a starter.
|Onion chopped||1 n||no|
|Ginger paste||1 ts||tsp|
Method of preparation
- Mix all ingredients together
- With the end of your palm rub it hard so it mixes well
- Divide the dough in equal numbers, let say 50 gms dumpling
- Slice tomatoes in roundels keep aside
- Heat a griddle, grease it
- Cook the patty on one side.
- Place the sliced tomatoes, at the top of the patty
- Turn it so the other side gets cooked and tomato slice sticks to the kebab
- Ensure not to keep the patty turning now and then. Each side should get cooked only once.
- Do not overcook. Ensure it’s just done to retain the softness
- Serve with coriander or mint chutney and onion rings.
– Samrita Baruah / Anjali Sethi Joshi