Shashi Sanamvenkata is the Executive Chef for one of the leading Airlines in the United States. He is responsible for overseeing Airline Catering and has more than 25 years of international experience spanning three continents in developing and designing menus for several worldwide Airlines. He gained his Chef certification from the Institute of Hotel Management and Catering Technology in Hyderabad, India.
Please enjoy his recipe…
Chole Sabji Pulav
Chole Sabzi Pulao
(Chick peas and vegetable spiced Basmati rice)
Ingredients
2 cups – Basmati Rice
6 tbsp. – Clarified butter
9 ea – Cloves
1 inch – Cinnamon
4 ea – Cardamom pods
1 cup – Onion very finely sliced
½ ea. – Green chilies’
2tbsp – Ginger & Garlic paste
1cup – Potatoes diced to 1”x1’’
½ cup – Carrots diced to 1”x1”
1½ cup – Chick peas (Can garbanzo beans)
1 large – Plum tomato diced 1”x1”
½ cup – Yogurt
1 tbsp. – Mint leaves chopped
1 tbsp. – Coriander leaves chopped
3 cups – Hot water
Method:
Wash and soak rice in water for 30min.
In a thick bottom pot, add butter, fry half of the sliced onions till golden brown and set aside. Add crushed spices, remaining onions and chilli and fry till translucent, add all vegetables, sauté and add mint and half of the cilantro mix well. Add tomatoes, yogurt, salt and water and add fully drained well soaked rice, mix well bring to boil for 5 min on high heat, add drained chick peas and simmer on low heat for 20 to 25 min. let it stand for few minutes with id covered, Serve hot garnished with remaining fried onions and coriander leaves
Cucumber and tomato raita
Ingredients
2 cups – Plan yogurt
1 cup. – English cucumber skinned ¼”x1/4”
½ cup. – Tomatoes diced ¼”x1/4”
½ ea. – Serrano green chilies’
1 tsp. – Cumin seeds
½ tsp. – Black pepper powder
1 tsp chopped coriander leaves
½ tsp salt
Method:
Pan roast cumin seeds grind to fine powder, add all ingredients together and mix well.
Adjust salt to taste, optional garnish with chopped coriander leaves, and serve with Chole sabzi pulao.