Chef Sunil Dhoundiyal Shares Starter & Main Course Recipes

Spring is in full bloom, and it is the perfect season for hosting brunches, lunches, and dinners. The weather is neither too hot nor cold; thus, making cooking enjoyable and bearable for everyone to sit out in the open and relish delicious meals. Most of the time, the task is preparing a menu that would align with everyone’s liking.

Sunil Dhoundiyal, Executive Chef at Curry Crown, shared recipes for laal maas and pumpkin cigar rolls with Slurrp. The former dish is a perfect addition to the lunch or dinner spread with butter naan and steamed rice accompanying it. The snack can be served as a starter with refreshing drinks and lip-smacking dips. Try these recipes at home and leave your guests impressed with your cooking skills.

Pumpkin Cigar Rolls

Chef shared, “Spring rolls are believed to have originated in northern and eastern China, these rolls consisted of a wheat wrapper that initially resembled a pancake. It was filled with fresh vegetables of the first spring harvest to mark the beginning of spring and eventually came to be called a ‘spring roll’. Later then the dish started being made in many forms, pumpkin cigar roll is one of them.”

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Ingredients

  • 500 grams of pumpkin
  • 50 grams of Thai chilli paste
  • 50 grams of garlic
  • Salt to taste
  • 250 grams of cream cheese
  • 50 grams of spring onion

Also Read: 4 Healthy Recipes For Lunch

Method

  • In a hot pan, put the oil and saute garlic and diced pumpkin. 
  • Sprinkle black pepper and pour chilli sauce.
  • Season the ingredients with salt and let them cool off.
  • Take spring roll sheets and stuff them with cream cheese and pumpkin mixture.
  • Fold the sheets, seal them, and deep-fry or bake until brown and crispy.
  • Serve with hot chilli sauce or sweet chilli sauce.

Laal Maas

The chef added, "Laal maas is an iconic dish from the desert state of Rajasthan in India. The name literally translates into 'red meat'. Exactly when the dish came into existence is not clear but its origins can be traced to both the dynasties of Jodhpur and Udaipur that have ruled since the 7th and 8th Centuries. The dish was originally made with wild game like deer, boar, or jungle fowl. The dish was cooked in Rajput camps during hunting or war."

Ingredients

For Gravy

  • 150ml mustard oil
  • 250 grams of mutton
  • 209 grams of onion
  • 200 grams of tomato
  • 50 grams of hung curd
  • 20 grams of whole mix spicy
  • 20 grams of ginger garlic paste

For Tadka

  • 50 ml of oil
  • 10 grams of green chillies
  • 20 grams of red chillies

Method

For Marination

  • In a bowl, add mutton and ginger-garlic paste. Marinate the meat for at least 1 hour.

For Gravy

  • In a large sauce pot, heat ghee, and add cloves, black peppercorns, small cardamom, and black cardamom. Let the whole spices splutter.
  • Add onions and saute till it gets light brown. Add the marinated mutton and saute for 4-5 minutes.
  • Add mathania chilli paste and saute well for another 8-10 minutes to remove the rawness of the chillies. Add salt to taste & mix well. Cover and let it cook for 10-12 minutes on low flame.
  • In a bowl add curd, coriander powder, red chilli powder, cumin powder, and mustard oil and mix well.
  • Transfer the curd mixture to the pot and stir well. Cover with the lid and cook for 30 minutes on low flame till the mutton becomes tender.
  • Garnish with coriander sprig and serve hot with bajra roti.