CHEF RAVINDRA RAWAT BRINGS FINE DINING FLAVOURS TO YOUR HOME KITCHEN. Part-3
It’s time to explore a signature culinary creation from the kitchen of Chef Ravindra Rawat, a talented culinary professional from Rishikesh, Uttarakhand. Raised amidst the spiritual traditions of the Himalayan region, Chef Rawat successfully expanded his expertise beyond traditional satvik cuisines’ to master a diverse range of Indian and international dishes. REFT Today has previously highlighted his inspiring journey and professional achievements. This special feature now brings readers directly to the chef’s table, presenting an exclusive recipe crafted with accessible ingredients and practical techniques. Let us discover Chef Ravindra Rawat’s recipe for:
MURGH NU FARCHA CAESAR SALAD:
Yield: Approximately 1 kg Chicken Farcha with Caesar Salad accompaniment.
APRICOT AND TOMATO COULIS:
INGREDIENTS:
| Ingredient | Quantity |
| Dried whole apricots (soaked and chopped) | 90 gm |
| Tomato pelati | 175 gm |
| Dhansak masala | 10 gm |
| Ginger, chopped | 20 gm |
| Garlic, chopped | 20 gm |
| Cane vinegar | 25 ml |
| Jaggery | 20 gm |
| Salt | To taste |
Murgh Nu Farcha Caesar Salad.
METHOD:
Soak the dried apricots in warm water for 15 minutes and chop them finely. Heat a little oil in a saucepan and sauté the garlic until aromatic. Add the tomato pelati and cook until soft and pulpy. Stir in the chopped apricots, dhansak masala, ginger, cane vinegar, jaggery and salt. Simmer gently until the mixture thickens. Blend until smooth and strain through a fine sieve if required. Reserve for plating.
PARSI CHUTNEY:
INGREDIENTS:
| Ingredient | Quantity |
| Fresh coriander leaves | 160 gm |
| Green chilli | 20 gm |
| Ginger paste | 20 gm |
| Garlic paste | 20 gm |
| Zeera (Cumin) | 5 gm |
| Jaggery | 45 gm |
| Cane vinegar | 35 ml |
| Miso | 30 gm |
METHOD:
Blend the coriander leaves, green chilli, ginger paste, garlic paste and zeera into a smooth paste. Add the jaggery, cane vinegar and miso before blending once again until smooth. Adjust the seasoning if required and reserve for marination.
Chef Ravindra Rawat.
FIRST CHICKEN MARINADE:
INGREDIENTS:
| Ingredient | Quantity |
| Chicken breast (butterflied and flattened) | 1 kg |
| Shiro miso | 30 gm |
| Salt | 12 gm |
| Black pepper | 12 gm |
| Lemon juice | 70 ml |
METHOD:
Butterfly the chicken breasts and flatten them evenly using a meat mallet. Combine the shiro miso, salt, black pepper and lemon juice to prepare the marinade. Coat the chicken evenly and refrigerate for 30 to 45 minutes.
CHICKEN FARCHA:
INGREDIENTS:
| Ingredient | Quantity |
| Marinated chicken breast | 1 kg |
| Parsi chutney | 130 gm |
| Maida (for dusting) | 170 gm |
| Beaten eggs | 6 Nos |
| Fine bread crumbs | 220 gm |
METHOD:
Spread an even layer of the prepared Parsi chutney over each marinated chicken breast. Lightly dust with maida before dipping into the beaten eggs. Coat generously with fine bread crumbs, ensuring an even crust. Deep-fry at 130°C for 3 to 4 minutes or until crisp, golden brown and cooked through. Drain on absorbent paper.
Chicken Kofte.
CAESAR SALAD AND DRESSING:
INGREDIENTS:
| Ingredient | Quantity |
| Japanese mayonnaise | 100 ml |
| Olive oil | As required |
| Dijon mustard | As required |
| Honey | As required |
| Vinegar | As required |
| Parmesan cheese | As required |
| Romaine lettuce | As required |
| Iceberg lettuce | As required |
| Fried garlic | For garnish |
| Cracked black pepper | For garnish |
METHOD:
Whisk together the Japanese mayonnaise, olive oil, Dijon mustard, honey, vinegar and Parmesan cheese to prepare a smooth Caesar dressing. Toss the romaine and iceberg lettuce gently in the dressing just before serving. Finish with fried garlic and freshly cracked black pepper.
ASSEMBLY AND PLATING:
Spread a generous spoonful of the apricot and tomato coulis onto the serving plate. Place the crispy Chicken Farcha over the coulis and arrange the Caesar salad alongside. Garnish with freshly grated Parmesan cheese and finish with a light sprinkle of potato salli for added texture and crunch.
Serve immediately and enjoy this contemporary interpretation of the classic Parsi Murgh Nu Farcha paired with a refreshing Caesar salad.
Grilled Chicken with Rice and Sautéed vegetable.
CHEF’S NOTE:
This dish beautifully combines PARSI-inspired CHICKEN FARCHA with a contemporary Caesar salad and a sweet-tangy apricot-tomato coulis, delivering a balance of crunch, freshness and bold Indian flavors.
THE RECIPE AND PICTURE COURTESY BY: Chef Ravindra Rawat.
A Report by: REFT Today.
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