A TOUR TO THE GOLF RANGE AND A LIVE COOKING BY CORPORATE CHEF NAVIN PANWAR: BY: KHATIBAH REHMAT.

JAKIA CHANA AND HUMMUS KULCHA By Corporate Chef Naveen Panwar.

INGREDIENTS:

White chana……………………..100gms
Hummus…………………………..100gms 
Kulcha……………………………….2 Nos
Beetroot pickle…………………..10gms
Onion pickle……………………….10gms
Jhakiya seeds…………………….1gm
Coriander Leaves………………..1gm
Salt…………………………………….1gm
Deggi Mirch………………………..1gm
Turmeric Powder…………………1gm
E.V. Olive oil…………………………5ml
Amul Butter…………………………5gms
Pahadi masala…………………….2gms
Lemon………………………………..1gm
Tomato chop……………………….5gms
Onion chop………………………….5gms
Chop masala……………………….5gms

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METHOD:

STEP 1: Put some butter in the pan.

STEP 2: Add olive oil to it.

STEP 3: Add Jhakiya seeds to enhance the taste and aroma of the food.

STEP 4: As soon as it turns brown, add chopped onions and chopped tomatoes to it.

Step 5: Now add spices and cook with onion and tomatoes.

STEP 6: Drizzle some water to it.

STEP 7: Nowadd Pahadi Masala to it. Being completely organic it keeps the blood pressure normal.

STEP 8: Now add white chana to it and some coriander leaves, just for the taste.

STEP 9: To bring some colour, add a little deggi mirch to it.

STEP 10: Nowdrizzle some lemon juice to enhance the overall taste.

KULCHA:

STEP 1: First, heat the kulcha a little in a fry pan and then by applying butter on it, make the kulcha completely crisp.

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—By: KHATIBAH REHMAT
Senior Journalist and Writer.