Maunika Gowardhan is an Indian chef and author. Born and raised in Mumbai, India she is now based in the UK. Through her work in food she creates and shares traditional Indian dishes with exciting flavours and ingredients that are reflective of her upbringing and heritage. Her approach to cooking is simple and enticing with the use of earthy spices, fresh herbs & blends that are synonymous with India, based around dishes that are accessible and recipes are cooked from communities across India; many of which have been part of her own family for generations. She regularly contributes to a number of publications including the Sunday Times, Telegraph, BBC Olive Magazine and is the contributing editor for Vogue India where she shares all the latest on the global Indian food scene. Maunika’s career in Indian food, spanning over a decade has stemmed from her love for authentic flavours, techniques of cooking and being able to share a fresh perspective on the cuisine. She strives to bridge cultural understanding between the East and the West working tirelessly via her cookery events, books, features, TV appearances and social media presence. Maunika’s cookbook ‘Indian Kitchen’ published by Hodder and Stoughton is packed with traditional Indian curries alongside recipes dating back to the 1950’s from her family home in Mumbai.
Heat the oil in a frying pan and fry the onions over a medium heat for 20 minutes. Stir well making sure they evenly colour all over. Fry until they turn golden brown. Drain on kitchen paper and set aside. To cook the biryani; heat the vegetable oil in a heavy based pan and add all the whole spices. Fry them for a minute over a medium heat and add the chopped onions. Sauté the onions 12-15 minutes until they soften and turn light brown. Add the garlic and ginger paste and fry stirring well for a minute. Add the tomato puree and fry for 2 minutes stir well. Add the powdered spices and cook for a further minute stirring making sure it doesn’t burn Now add the water scraping the base of the pan. Simmer on a low heat for 2 minutes. At this stage add the yoghurt a little at a time and stir well letting it cook through for 6-7 minutes. Season to taste and add the shredded goose. Cover with a lid and let it warm through for 2 minutes. Turn the heat off and add the garam masala, stir and set aside
Add the minced lamb to a large mixing bowl and knead it for 4-5 minutes. This evens out the mix and also slightly sticky which helps with binding the cutlets. Add the garam masala, chopped onion, garlic paste, ginger paste and chilli paste. Mix well and add the coriander and mint along with the salt. Mix well and set aside for an hour or preferably overnight. Soak the slice of bread in water for 5 minutes. Squeeze out as much of the water as possible, break it into pieces and add it to the marinated kheema. Mix well making sure there are no lumps of bread, the bread works as a great binder and holds the cutlets together. Heat oil for frying to come ½ of an inch up the side of the pan over a medium flame. Add the bread crumbs to a bowl. In separate bowl break the eggs and whisk lightly. Divide the cutlets into 12 portions flatten slightly.
Wardha Rd, Near Sai Mandir, New Sneh Nagar, Nagpur, Maharashtra 440025