Recipe for 2 persons
Kashmiri dry Morels (Gucchi) – 10 to 12 pieces
(Soak in the water) (5 Gucchi’s finely chopped)
Spinach Puree (Palak 100 Gm)
Lentil (Moong dal ½ cup)
Basmati rice – 1 cup
Onion finely chopped – 1no
Ginger Garlic paste – 2 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 1tsp
Whole Cumin Seeds – ½ tsp
Truflle Oil – 1 tsp
Cheddar Cheese – 50 Gm
Asafoetida – a pinch
Salt to Taste
- Clean, wash & soak Basmati rice & moong dal for 15 min.
- Add Basmati Rice, Moong dal to a pressure cooker; add around 4 to 5 cups of water, add salt, turmeric powder, red chilli powder and asafoetida together. Pressure cook on high heat for 5 whistles.
4 Heat the oil in a sauce pan, add cumin seeds. Once cumin seeds splutters, add chopped fine onion and sauté till light golden colour, add ginger garlic paste and cook it on medium heat. Add spinach puree and cook 8/10 min.
- Add Kashmiri morel, water and finely chopped Gucchi (morel).
- Cook it for 5 min on slow flame, add cheddar cheese cook it well.
- Add Basmati Rice and moong dal mixture.
- Cook it on a medium flame for 10 minutes.
- Add few drops of Truffle oil and served it hot, check the consistency.
About Chef Javed Ahmad:
Chef Javed Ahmad is currently working as Culinary Director at Punjab Grill and Maziga in Singapore. He is a third generation chef. His grandfather was a Continental chef, his late father Zafar Ahmad was a pastry chef and now, he is an Indian chef. Growing up in an environment where food was given so much importance, an interest in the culinary world came naturally to him.
With 17 years of experience, mention in the Michelin Guide, winner of Asian Cuisine, Master Chef of the Year and World Gourmet Summit Asian Cuisine Chef of the Year. Today, Javed is one of the popular names in the hotel industry. He developed his cooking skills working with chefs such as Chef Sanjeev Kapoor, Chef Milind Sovani, Chef Frank Muller, Chef Vineet Bhatia, chef Gurpreet Singh, Chef Jigs kalra, Chef Harpal Singh Sokhi and Michelin Starred Chef Manjunath Mural.
He did his apprenticeship from Centaur Hotel Juhu Beach where his father worked as Chef Patisserie. Thereafter he joined IHM Mumbai for his craft course in cooking. At Centaur hotel Juhu, he is trained under Celebrity Chef Sanjeev Kapoor, Milind Sovani, Harpal Singh Sokhi, and Michelin Starred Chef Manjunath Mural, and indeed under his father, late Zafar Ahmad.
After serving in Centaur Hotel, he moved to Singapore with Celebrity Chef Milind Sovani and never looked back. In Singapore he began his career at Rang Mahal restaurant, later he joined Song of India before moving to Punjab Grill. Day by day he gained a popularity and he is become a celebrity chef. He is actively involved in opening Maziga restaurant in Banglore, India.
His constant thirst for learning and perfecting landed him of variety of accolades. He won Gold Award of Nestle Star Young Chef of the Year in 2001. He is a winner of award from the Restaurant Association of Singapore, Sphere Culinary Challenge and WGS to name a few.