Get gorgeous - it’s time for Pond’s Femina Miss India 2013

Pond's Femina Miss India 2013, the country's most prestigious beauty pageant is back with a bang. The 50th year of Pond's Femina Miss India 2013 will witness a new era of the bold and beautiful. This year Pond's Femina Miss India has conducting 12 city auditions and 7 city pageants. After the grand success in 12 cities, it was time for the finale which was held in the city of dreams, Mumbai at The Westin Mumbai Garden City.

Dazzling ambience, sizzling beauties and eye grabbing catwalks. The girls checked in at the hotel on 20^th February 2013 and they filled the hotel with more zeal and zest! The Pond’s Femina Miss India contestants were greeted at The Westin Mumbai Garden City with garlands and vibrant smiles. The girls were escorted to their rooms to rest and relax. All arrangements to make the girls feel at their best were implemented so that they could be quietly energized and gear up for their grooming program. Enjoying every location and absorbing the picturesque views of Mumbai’s skyline, the contestants settled into revitalizing comfort.

The contestants also feasted on the authentic and sinful delicacies of our hotel. To rejuvenate the energy levels of the contestants, the Heavenly Spa was just the right place to relax. This grand finale was one of beauty and brains, poise and talent.  Grace, delicacy, charm, elegance, good looks and glamour, the beauties are bound to create waves in the future. All of this action live and exclusive only here at The Westin Mumbai Garden City.

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Secret behind delicious pizza

We all love pizza’s whether it is thin crust or thick crust. Pizza is a dish where we can experiment various types of combination. Our Executive Sous Chef Rahul Dhavale gave a sneak peek into making delicious pizza. Try this at home and let us know your views.

How to knead the dough

Ingredients: (for 20 pizzas)

Refined Flour             18oo gm

Olive oil                      250 ml

Sugar                          5 gm

Dry Yeast                    10 gm

Salt                              30 gm

Water                          900 ml

Method of preparation:

1. In a small bowl take some water and dissolve the dry yeast and sugar together and keep it aside till froth is formed on the surface.
2. Now take refined flour in a mixing bowl, add salt and olive oil to it along with the yeast mixture.
3. Slowly add water and start kneading the dough either in a dough kneader or if it’s a small batch you can knead using your palm of hand.
4. If using a dough kneader keep on slow speed initially and gradually increase the speed so that all the ingredients are mixed thoroughly to form dough.
5. Dough is ready when it no longer sticks to the mixing bowl.
6. Keep the dough for resting for 30 minutes before use.

How to make the sauce

Ingredients:  (for 1 liter)

Fresh Tomatoes         2kg

Chopped garlic           100 gm

Chopped onion           80 gm

Chopped leeks            80 gm

Chopped celery          80 gm

Fresh basil                 30 gm

Fresh Oregano           30 gm

Olive oil                     100 ml

Salt                           10 gm

Crushed peppers       10 gm

Method of preparation:

1. Take a pan and heat olive oil over a medium heat.
2. Now sauté garlic, onion, leeks and celery.
3. Cut the tomatoes into quarters and add to the pan.
4. Allow the tomatoes to cook and stir it frequently to avoid it sticking at the bottom.
5. Season the tomato sauce as per your taste and let it cook till all the water evaporates.
6. Add sugar to cut the acidity in the sauce.
7. Cook the sauce till it becomes thick.
8. Add basil and oregano and blend to form a smooth paste.

Toppings for Pizza:

Vegetarian:

Onion, sliced olives, sliced bell peppers, Mushrooms, baby corn, broccoli

Non vegetarian:

Chicken cubes, prawns, pepperoni, salami, sausages, ham

Tip for Pizza toppings:

It is always advisable to cut the toppings in small size and cook the toppings before putting it over a pizza. This will avoid the pizza getting moist due to water content in the toppings.

How to make a pizza if you do not have an oven at home

If you don’t have an oven at home use a flat non stick pan instead. 

First half cook the pizza base on both the sides.

Then apply the sauce, cheese and the desired toppings on top of the pizza.

Place the pizza on non stick pan and cover it with a lid.

Keep it on medium heat and let the pizza cook slowly.

Remove it once the cheese melts. Cut it and enjoy.

How to make a pizza if you do not have an oven at home

If you don’t have an oven at home use a flat non stick pan instead. 

• First half cook the pizza base on both the sides.
• Then apply the sauce, cheese and the desired toppings on top of the pizza.
• Place the pizza on non stick pan and cover it with a lid.
• Keep it on medium heat and let the pizza cook slowly.
• Remove it once the cheese melts. Cut it and enjoy.

A few tips for making pizzas at home

To make pizza at home you can either use a microwave oven or you can even cook it on a flat non stick pan.

Keep it simple and do not over load the pizza with lot of toppings as it will make pizza soggy and you won’t enjoy all the flavors.

PIZZA RECIPES

Pizza Margherita

Ingredients: (for 1 pizza)

Pizza dough                            100 gm

Pizza sauce                            80 ml

Shredded mozzarella cheese    80 gm

Fresh basil leaves                  2 leaves

Method of preparation:

1. Prepare the pizza dough as per the recipe mentioned above.
2. Take around 100 gm of dough and roll it on a working table using a rolling pin.
3. In the mean while Pre- heat the oven to 300 deg Celsius.
4. Dust the pizza base well at the bottom so that it doesn’t get stick on the table.
5. Using a ladle pour the pizza sauce on the base evenly leaving an inch from all the side.
6. Sprinkle the grated mozzarella cheese on the sauce and place it gently in the pizza oven.
7. While it gets cooked turn it around so that the pizza is cooked evenly from all sides.
8. Let it cook for 4-5 minutes or till the cheese starts to melt.
9. Remove from the oven and put fresh basil over the pizza.
10. Cut it into 8 pieces and serve hot.

Tips:

If you don’t have a pizza oven you can cook it in a domestic gas oven using a baking tray.

Pizza Primavera

Ingredients: (for 1 pizza)

Pizza dough                            100 gm

Pizza sauce                            80 ml

Shredded mozzarella cheese    80 gm

Sliced onions                          30 gm

Sliced bell peppers                 30 gm

Sliced mushrooms                  30 gm

Black olives                           30 gm

Method of preparation:

1. Prepare the pizza dough as per the recipe mentioned above.
2. Take around 100 gm of dough and roll it on a working table using a rolling pin.
3. In the mean while Pre- heat the oven to 300 deg Celsius.
4. Dust the pizza base well at the bottom so that it doesn’t get stick on the table.
5. Using a ladle pour the pizza sauce on the base evenly leaving an inch from all the side.
6. Sprinkle the grated mozzarella cheese on the sauce similar to Pizza Margherita
7. Now sprinkle sliced onion, bell peppers, sliced olives and mushrooms on top of the pizza and place it gently in the pizza oven.
8. While it gets cooked turn it around so that the pizza is cooked evenly from all sides.
9. Let it cook for 4-5 minutes or till the cheese starts to melt.
10. Remove from the oven.
11. Cut it into 8 pieces and serve hot.

Pizza Diavola

Ingredients: (for 1 pizza)

Pizza dough                            100 gm

Pizza sauce                             80 ml

Shredded mozzarella cheese    80 gm

Sliced Pepperoni                    80 gm

Sliced red bell peppers          30 gm

Red chili flakes                      10 gm

Method of preparation:

1. Prepare the pizza dough as per the recipe mentioned above.
2. Take around 100 gm of dough and roll it on a working table using a rolling pin.
3. In the mean while Pre-heat the oven to 300 deg Celsius.
4. Dust the pizza base well at the bottom so that it doesn’t get stick on the table.
5. Using a ladle pour the pizza sauce on the base evenly leaving an inch from all the side.
6. Sprinkle the grated mozzarella cheese on the sauce similar to Pizza Margherita
7. Arrange the sliced pepperoni all over the pizza along with sliced red bell peppers and place it gently in the pizza oven.
8. While it gets cooked turn it around so that the pizza is cooked evenly from all sides.
9. Let it cook for 4-5 minutes or till the cheese starts to melt.
10. Remove from the oven and sprinkle chili flakes on the pizza.
11. Cut it into 8 pieces and serve hot.

A delicacy like no other..

As the city enjoys the arrival of the Seafood season, fishermen all over are on a fishing spree to find fresh seafood from the treasures of the ocean. We at The Westin Mumbai Garden City are in the midst of a Crab Carnival to entice the taste buds of seafood lovers. Each venue will feature signature recipes in consonance with its cuisine specialty. Crab meat is delicious and can be made into dainty nibbles, tasty appetizers, a snack or even as an entree. Relish the mouth-watering fare.

Our Executive Sous Chef Rahul Dhavale gives an insight into the fascinating world of crab delicacies and has shared some appetizing recipes of various crab dishes. Try these recipes in your very own kitchen and share your experience with us.

Tagliolini con granchio                                                                          

(Tagliolini, whole mud crab, cherry tomato, capers)

Recipe serves: 01 portion

Ingredients                                      Quantity

For Tagliolini dough (04 portions)

(Tagliolini is thin ribbon shaped long pasta and due to use of only egg yolks the pasta will be yellowish in color.)

Refined Flour                                     500 gm

Olive oil                                               10 ml

Egg yolks                                             20 nos

For sauce

Mud crab                                             1 whole

Olive oil                                               10 ml

Chopped onions                                10 gm

Cherry tomatoes                               10 gm

Capers                                                  5 gm

Bisque or seafood stock                  80 ml

Salt                                                        To taste                               

Pepper                                                  To taste

Lettuce arugula                                10 gm 

Method of preparation:

To make Tagliolini dough

1. Break 20 eggs in a clean bowl and separate egg yolks from them. Reserve egg whites separately.
2. Sieve refined flour in a mixing bowl, make a well in the centre, add olive oil and egg yolks to it.
3. Start to mix the ingredients slowly. Knead the dough with hands or a dough mixer.
4. Once the dough is ready, cover the dough with cling film and keep it for resting for approximately 30 minutes in refrigerator.
5. Make tagliolini with the dough using a pasta machine.

To make Tagliolini con granchio

1. Put a pot of water for boiling enough to immerse the mud crab.
2. Once the water starts to boil, cook the live mud crab in the boiling water for 20 minutes.
3. Remove the crab from water and shell it. Leave the claws for garnish at the end.
4. Remove rest of the crab meat from the crab carefully ensuring the crab shells don’t get mixed with the meat.
5. Now over a medium flame, heat olive oil in a pan.
6. Sauté chopped onions and allow it to sweat. Add capers and put the crab meat to the pan along with bisque/stock.
7. Prepare the sauce adding cherry tomato halves to the pan.
8. In the mean while cook a portion of tagliolini in salted boiling water (ensure the pasta is cooked a la dente, (firm to the tooth, just about 3 – 4 minutes).
9. Once the crab sauce is ready, season it and add the cooked tagliolini to the sauce.
10. Toss the pasta well ensuring the pasta is well coated with the sauce.
11. Finish it with fresh arugula lettuce and olive oil. Check and adjust seasoning.
12. Place it gently on a serving plate and garnish with the crab claws.

Crab salt and pepper

Recipe serves: 01 portion

Ingredients                                                      Quantity

Crab, cleaned and shelled                            350 gms

Corn flour                                                            60 gms

Green capsicum, chopped                            10 gms 

Red capsicum, chopped                                 10 gms

Yellow capsicum, chopped                           10 gms

Green chili, chopped                                       10 gms

Spring onion, chopped                                   10 gms

Ginger, chopped                                               10 gms

Garlic, chopped                                                 10 gms

Oil vegetable                                                     for deep-frying +20 ml

Chicken broth powder                                    5 gms

Salt                                                                        to taste

Powder white pepper                                     to taste

Black peppercorns, crushed                         to taste

Wine cooking Chinese (optional)               20 ml

Method of preparation:

1. Coat Crab meat with corn flour, deep fry until cooked and strain on absorbent kitchen paper.
2. Heat 20 ml oil in a wok/kadhai, sauté all chopped vegetables.    
3. Add fried crab meat pieces & seasonings, toss well with chopped vegetables. 
4. Finish with Chinese wine (optional).  

Crab Masala

Recipe serves: 01 portion

Ingredients                                                                      Quantity

Crabs cut into halves (with shell on)                        250 gm
Garlic pods, crushed                                                       10gm
Ginger, chopped                                                                5gm
Green chilies, (slit)                                                          2 no
Tamarind pulp or paste                                                 10ml
Tomato, (chopped)                                                          2 no
Onions, chopped                                                              2 no
Curry leaves                                                                       1 sprig
Dry red chilly                                                                     1 no
Garam masala powder                                                   1 tsp
Turmeric powder                                                              1/2 tsp
Chili powder red                                                               1/2 tsp
Salt                                                                                        to taste

Oil vegetable                                                                     15 ml
Water                                                                                    300 ml
Coriander leaves                                                               to finish

Method of preparation:

1. Heat oil in a pan; add curry leaves and red chili, Add ginger and garlic and sauté.
2. Add chopped onions and cook until translucent, add green chilies, turmeric and salt, stir and cover for 2 minutes on a slow flame
3. Add tamarind pulp and cook for 2 min.
4. Add the chopped tomatoes, crab pieces and mix well, add water to cook on low heat for 30 minutes, until the crab is cooked. Adjust seasoning.
5. Finish with Garam masala and garnish with chopped coriander leaves.

Dil walo ki Dilli!

A city known as the capital of India is unique in its own way. People who are from Delhi will know that the city is divided into 2 parts, New Delhi and Old Delhi. New Delhi is modern and well developed whereas Old Delhi is famous for its street food like Chandni Chowk and Daryaganj. Delhi was ruled by various kingdoms and empires during the medieval era. Each part of the city represents various rulers of the past. The cuisine of Delhi is inspired by a mix of Mughal, Punjabi and Awadhi cultures. Different cuisines in Delhi make it heaven for gourmet delights.

The city has a diverse range from street chaat at Chandini Chowk to Rabri Faloodas at Giani. Enter Paranthewali Gali for Punjabi cuisine like the layered parathas with ghee, meat or egg stuffing. Visit Karim and Babu Khan for Mughlai food. Each street and place showcases different cuisines and that’s what makes Delhi, the Restaurant Capital of India.

Taking inspiration from Delhi’s diversity, we introduce a culinary journey to the capital of India, Delhi to the foodie of Mumbai. Experience Chandni Chowk’s spicy chaat or tempt your taste buds with Kulfi Falooda, indulge in old Delhi delicacies with ‘Dilli Khaas’ in our very own Kangan.

Dilli Khaas

24^th August – 9^th September 2012

7 pm - midnight

Kangan, Level 18

No End in Friend!

A friend is the one who walks in when the whole world walks out.

We human beings are very social and at each stage of our life, we need people to be with us. These people are called ‘friends’. We meet them in every path of our life. We call them friends because our interests, hobbies and thoughts are aligned.

Friends are those with whom we have fun travelling in a school bus, friends are those with whom we study together during class, friends are those with whom we share our lunch, friends are those with whom we watch movies, friends are those with whom we play games all day long. From spending time together to sharing a secret, they are with us always. With them you are yourself, no pretense, just the real you.

Friends know you better than you know yourself. Friends are like clay, they will mould themselves to stand beside you. They will be your critics when you need guidance, your admirer when you look good, your parents when you make mistakes, your teacher when you need help and your savior when you are in trouble. Their role varies over a period of time. Some friends enter our life, so some friends leave and some friends stay with us forever.

It is a strong relationship developed with time. Our friends help us to create all those beautiful memories. Whether it is skipping class together or enduring punishment together, a mischievous laugh or a tear for a broken heart, playing cricket or watching movies, a friend was, a friend is and a friend will always be the best chapter of our life.  

  

As we laugh together, we cry together and we celebrate together. Indulge in scrumptious food and spend quality time with your buddies. It’s the mammoth Friendship day spread, as large hearted as your friendship!

Friendship Day Brunch

Seasonal Tastes, Level 18

Sunday 5^th August 2012

12:30 pm – 4 pm

Welcome to the Green World of Starwood!

Recently we held our Regional Vice President (RVP) Award night here at The Westin Mumbai Garden City. The theme for the evening was ‘GO GREEN’. The word ‘Green’ conjures up thoughts of the 3 R’s, Reduce, Reuse and Recycle. Green was not just the color of the day but it had a strong message which was communicated through various mediums. The theme was designed keeping in mind the objective of creating awareness about global warming and also to waste less energy. The stage was prepared by using old newspaper and sun board, the backdrop was made from used plastic bottles and the frame for the TV screen was prepared with egg containers.

The evening was dedicated to the environment. The red carpet, rather green carpet was lined with an environment poster and trees along the pathway. The stage came alive by the band Taal Inc. who performed with nothing but paint buckets, broomsticks, aluminum sheets, containers and plastic bottles as their instruments. The band’s performance was rhythmic which filled our banquet hall with an air of melody. Later in the evening, the Housekeeping team of The Westin Mumbai Garden City performed a drama and dance act of our beloved farmers. Associates were dressed as scarecrows and the picture below reveals all.

Post the performances, it was award time. Teams representing all Starwood brands were given awards for outstanding performances across all divisions. The eventful award ceremony ended with a mouth-watering buffet showcasing world cuisine. The cuisine served in the event was organically produced and served. From scrumptious starters to global delicacies to delectable desserts, the choices were endless. Those who love music and dance got an opportunity to shake a leg. A round of applause and standing ovation was given to our Food and Beverage, Culinary and Banquet teams for their effort and support in making the RVP Award night the most memorable event in the history of Starwood.

Starwood is a supporter of the go green initiative. As a global organization in the hospitality industry, Starwood has always encouraged their associates and guest to help in conserving energy and lot of focus is given on reduce, reuse and recycle. We at The Westin Mumbai Garden City, give guests a chance to be part of our go green initiative. We have a program by the name of ‘Make a Green Choice’ where guests have an option to decline housekeeping services and earn Starpoints. The response for this program has been extremely positive. Many people have opted for make a green choice. This shows that communities cares for Mother Earth and are happy to be part of Go Green. It’s our chance to be part of such programs, encourage others to do the same and make a green choice. 

Dinner with Fred Tibbitts and Associates

Fred Tibbitts & Associates or “FTA” is a global social entrepreneurship, giving all profits to those less fortunate; and the leading global wine, spirits and related services consulting agency for National Account chain hotels and restaurants with offices at Bangkok, Thailand and Menands, New York, USA.

The Third Annual Fred Tibbitts & Associates “A Summer-Monsoon Evening in Mumbai with Very Special Friends” at The Westin Mumbai Garden City proved to be another memorable event. The reception was hosted by Phillips Foods Asia, which provided their finest Lump Crab Meat for many of Executive Chef Ajay Chopra’s marvelous canapés and hors d’ouvres.

The four-course gala dinner commenced with Fred Tibbitts welcoming the guests and asked that they consider “Service as the Highest Calling”.  Tibbitts explained that the primary purposes of the FTA dinners are to recognize hospitality excellence, provide scholarships in the names of those whom are honored and to make charitable contributions to benefit those less fortunate.

Tibbitts next asked The Venerable Acharya Gyaltsen, Executive Director, Pema Ts’al Monastic Schools at Mundgod & Nepal to take the podium to chant a Buddhist prayer in Tibetan and summarize it in English.

Following the dinner toasts, Tibbitts announced a donation of $500.00 USD from a portion of the dinner proceeds to UN-HABITAT (United Nations Human Settlements Program); and he then called to the podium The Venerable Acharya Gyaltsen, Executive Director, Pema Ts’al Monastic Schools at Mundgod & Nepal to present him with a donation of $500.00 USD from a portion of the dinner proceeds.

The Recipient of the 2012 FTA Hospitality Awards are as follow:

• Lifetime Excellence - Julia Stewart, Chairman & Chief Executive Officer, DineEquity, Inc. (Parent company of Applebee’s and IHOP Restaurants)
• Excellence as an Operator - North America - Dan Hoffman, Director, Equipment Beverage Specifications, Global Operations Services Food & Beverage, Marriott International
• Excellence as an Operator – Asia Pacific - A. Patrick Imbardelli, President & Chief Executive Officer, Pan Pacific Hotels Group
• Excellence as an Executive Recruiter & Human Resources Leader - Benoit Gateau-Cumin, Chief Recruiting Officer, The Boutique Search Firm
• Excellence as an IT Innovator - CLK CLK, Inc
• Excellence as a Humanitarian - Dr. Joan Clos, MD, Under Secretary-General and Executive Director, United Nations Human Settlements Program (UN-HABITAT)

Following the Dessert Course, Tibbitts asked Lance Ourednik, General Manager, The Westin Mumbai Garden City to return to the podium to “Summon the Brigade”.  Ourednik’s summons was answered by a resplendent parade of the kitchen seniors who prepared the dinner, led by Chef De Cuisine, Amit Kumar Suri as well as the service staff led by Devendra Kushwaha, Manager, Kangan & Bars and the rest of the dinner service team. 


The dinner menu was artfully created by Executive Chef, Ajay Chopra and supervised by Chef De Cuisine Amit Kumar Suri.

To Start

Phillips Crab
Avocado| Papaya | Mint
Or
Tart
Goat cheese | Onion | Chive

The Main Event

Roulade

Milk Fed Lamb | Green Peas | Mustard Carrots

Or

Roulade

Milk Fed Lamb | Green Peas | Mustard Carrots

Selection of Cheeses

Manchego| Organic Ecorico Fig | Walnut

Red Leicester | Prune | Apricot Chutney

Baked Brie | Green Apple | Green Tea Compote

The Finish

Bitter Chocolate Cake | Hazelnut | Raspberry Tartar

Coffee & Tea

CNN provided each guest with a stylish dinner premium gift, while Luzerne provided the evening’s platinum show plates, which were afterwards placed in the beautiful Luzerne Signature Blue Gift Boxes and presented to each guest upon departure from the dinner.

Ancient secret now in your kitchen!

Rajasthan with its varied culture and tradition has always been an intriguing place for travelers. The state is well known for its history, people, palaces, forts and cuisine. The land of princes is a place for fine gastronomy, cooked up by the 'Khansamas' (the royal cooks). It was a place for cooks to show their culinary skills to the royal family. The cuisine is spicy in flavour, rich with ghee, rustic in nature and delicious in taste. The recipes passed from generation to generation, making Rajasthani delicacies one of the most renowned cuisines in the Indian subcontinent.     

It is a myth that Rajasthani food consists solely of vegetarian offerings. Very few people know that Rajputs were non-vegetarian unlike the Marwaris who were vegetarian. The food is made with less water and contains more milk and buttermilk making it rich in taste. Apart from Dal bati, which is a famous Rajasthani dish, there are many dishes depicting an age old era of warriors. Our Chef De Cuisine – Kangan, Ajay Chaudhary, dipped deep into the Rajput kitchen to bring authentic recipes for you to try in your very own kitchen.  

Jodhpuri mirch paneer

Ingredients:

Paneer                         200gm
Tomatoes                    80gm
Onions                         50gm
Green chillies             50gm
Cumin seeds              10gm
Ginger julienne         10gm
Garam Masala          10gm
Ghee                           50gm
Salt                             10gm

For paste
Ginger                         20gm
Garlic                          20gm
Dry red chillies           15gm

Method of preparation:

1. Cut the paneer into cubes and deep fry and keep aside.
2. Chop onions, tomatoes and slit whole green chillies and keep aside.
3. Heat ghee in a pan, crackle cumin seeds and fry onions until slightly brown.
4. Add the ginger julienne, ground paste, tomatoes and whole green chillies and cook it.
5. Cook until the masala leaves the sides of the pan; add salt and garam masala powder.
6. Add paneer and cook for another 5 minutes.
7. Garnish with coriander leaves and serve.

Bhuna kukda

Ingredients

Chicken                                   250gm
Curd                                        80gm
Garlic                                      40gm
Red chilli whole                     40gm
Green Cardamom                 5gm
Cinnamon                               5gm
Clove                                       5gm
Mustard Oil                           50ml
cumin Seeds                          10gm
 Turmeric powder                10gm
Coriander leaves                   50gm

 Salt                                        10gm  

Method of preparation:

1. Clean and wash chicken and keep it aside.
2. Soak red chillies in lukewarm water for 30 mins. Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
3. Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
4. Heat oil in a kadhai, mix cumin seeds, when they crackle mix in the marinated chicken and stir fry on a high flame.
5. When all the moisture has evaporated, mix in beaten yogurt and a little water and continue cooking on high flame heat.
6. Stir fry till all moisture has evaporated and chicken has cooked.
7. Check for seasoning and stir fry till the masala coats the chicken.
8. Serve hot and garnish with fresh coriander leaves. 

Maas ka bootha

Ingredients

Lamb piccatta                                   5no

Lemon juice                                       25ml

Ginger garlic paste                           30gm

Raw papaya paste                            15gm

Hung curd                                         80gm

Brown onion paste                           50gm

Desiccated coconut paste                10gm

Red chilli powder                              15gm

Salt                                                     10gm

Ghee                                                   50gm

Method of preparation:

1. Rub lamb piccatta with lime juice, half of the ginger garlic paste, salt and raw papaya paste and keep it aside for 30mins.
2. Rub hung curd till it becomes into a smooth paste, add the remaining ginger garlic paste, brown onion paste and desiccated coconut paste red chilli powder and salt into it.
3. Marinate lamb piccatta with the above paste and keep it in the refrigerator overnight.
4. Cook marinated lamb piccatta in a pan over sigri.
5. Serve hot with garlic and onion chutney.