Holi Recipes – Dahi Bhalla at Novotel Imagica Khopoli

Dahi Bhalla

Ingredients:-

* White Urad dal 120 gm

* Moong dal 20 gm

* Cumin seeds 10 gm

* Asafoetida 5 gm

* Salt to taste

* Red chilli powder 5 gm

* Cumin powder 5 gm

* Green chillies 3 No

* Ginger 10 gm

* Black salt to taste

* Fresh Coriander leaves 50 gm

* Pomegranate arils 20 gm

* Mint 40 gm

* Chaat masala 5 gm

* Tamarind 50 gm

* Lemon juice 10 ml

* Jaggery 20 gm

* Curd 150 gm

* Oil 250 ml

Procedure:-

* First, rinse the white urad dal and moong dal and soak it for 4- 5 hours. Now, grind the dal in the grinder, add cumin seeds, ginger and asafoetida. Add water accordingly. Now make a fluffy and smooth batter.

* Next, make wadas and deep-fry it until it turns golden in color, after that soak them in water for about 25- 30 minutes. Now remove excess water from the wadas by pressing it gently.

* Take chilled curd and beat it until smooth, now gently put the wadas in it. Make green chutney and tamarind chutney.

* To make individual portion of dahi bhalla, place dahi wada in a plate then add more curd if required, put green chutney, tamarind chutney and pomegranate arils. Sprinkle some red chilli powder, roasted cumin powder and fine chopped fresh coriander. Finally garnish with fine sev and serve.

Mr. Avinash Kumar, Executive Chef, Novotel Imagica Khopoli

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Westerncuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavours and cooking styles to suit the modern day palate.

In his spare time, Chef Avinash takes ardent interest in shopping,photography to unwind andrejuvenate. He also takes a keen interest in travelling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences.

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