‘A chef is a mixture, maybe of artistry and craft. You have to learn the craft to get there.’ Wearing his grand turban and chef coat, Khurana Jatinder Pal, popularly known as Chef JP of Le Meridien, took a short break from managing his culinary staff. But after a quick chat, he went back to his work where he is in much demand — a merit of a man true to his profession. As a grand feather to his chef cap, Jatinder Pal has bagged the ‘Chef of the Year 2016’ award by FHRAI (The Federation of Hotel & Restaurant Associations of India).
Though specialised in European cuisine, Jatinder says his heart and soul lies in Punjabi palate. “I have over 15 years of industry experience, especially in continental cuisine and I have worked all over India, but it's always Punjabi cuisine that fills my heart.”
Chef JP also shares some of his special dishes from Thai cuisine and Indian cusine. He shares the recipes of a starter for a grand Indian main course and a Thai dish. Thai might sound complicated, but it is not, he says. “The Pla Neung Manao — Steam Fish With Red chilli is actually very simple to prepare,” he affirms. Probably, he believes that simplicity conquers the heart of a diner.
Pla Neung Manao- Steam Fish With Red chilli
Ingredients:
Bassa Fish fillets-250 gm
Galangal-1 teaspoon sliced
Lemon juice -2 lemons
Lemon grass-2 stems crushed
Salt -To taste Sauce
Thai sweet chili sauce-75 gm
lemon grass chop -1-teaspoon
galangal chop -1-teaspoon
lemon wedges-1 nos
kaffir lime leaf -chopped- ½-teaspoon
Red chili fresh chopped -½-teaspoon
Fish sauce-1 tspn
Coriander fresh chopped- 1-teaspoon
Basil leaf - 3-4
Method:
Place fish in a plate.
Add seasoning, galangal ,lemon grass and lemon juice
Place fish in steamer and cover.
Steam for 5 to 10 minutes or until just cooked Sauce
Combine coriander lemon grass, galangal, kaffir lime leave, chili, basil and sweet chili sauce in a bowl
Check seasoning and refrigerate
Carefully transfer fish to a plate. Also use the liquid from the steamed fish
Pour sauce on the top of steamed fish.
Garnish with coriander sprigs.
Kebab
Dahi Ke Kebab
Ingredients:
Hung curd-200gm
Khoya-15 gm
Paneer-100 gm
Salt- 5gm
Corn flour - 5 gm
Cardamom powder -30 gm
Kasuri methi- 1 tsp
Chopped coriander- 10 ml
Chopped chilli- 10 gm
Method
In a bowl, mix all the ingredients and make individual balls.
Make small tikkis
Heat a pan, add ghee and shallow fry
Fry the patties
Serve with chutney and salads
