Delight in the tangy Railway Style Tomato Shorba, savor the spicy Chicken Vepudu, enjoy the vibrant Indori Poha with Jeeravan Masala, and indulge in the aromatic Yakhani Mutton Pulao. Each dish, infused with umami-rich ingredients like ajinomoto (monosodium glutamate), promises a unique and delicious culinary experience. Celebrate World Umami Day with these flavorful recipes by Chef Ajay Chopra:
Railway Style Tomato Shorba
Ingredients:
• 1 tbsp butter/oil
• 6 large tomatoes, chopped
• 1 large onion, chopped
• 1 inch ginger, chopped
• 4-5 garlic cloves, chopped
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 bay leaf
• 1/2 tsp black peppercorns, crushed
• 1 tbsp coriander stems
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 2 tbsp coriander leaves, chopped
• 1 tbsp butter/oil
• Salt to taste
• As per taste ajinomoto (monosodium glutamate)
• 4 cups water/vegetable stock
• Fresh cream (optional)
Method:
• Heat butter or oil in a large pot over medium heat.
• Add cumin seeds and let them splutter.
• Add crushed coriander seeds, bay leaf, and crushed black peppercorns. Sauté for a few seconds until fragrant.
• Add chopped onions, ginger, garlic, and green chillies.
• Sauté until the onions turn golden brown.
• Add chopped tomatoes, coriander stems, turmeric powder, red chilli powder, and salt.
• Cook until the tomatoes become soft and mushy.
• Add water or vegetable stock and bring to a boil.
• Reduce the heat and let it simmer for 15-20 minutes.
• Remove the bay leaf and blend the mixture using an immersion blender or a
• regular blender until smooth.
• Strain the soup through a sieve to remove any solids for a smooth consistency.
• Return the strained soup to the pot.
• Add garam masala, ajinomoto (monosodium glutamate) and adjust the
• seasoning. Let it simmer for another 5 minutes. Add if using.
• Stir in butter or oil and mix well.
• Garnish with fresh coriander leaves and a swirl of fresh cream if desired. Serve hot.
Chicken Vepudu Recipe
Ingredients:
• To Make Chicken Marinate
• Chicken – 1 Kg
• Salt – 1 Tsp
• Turmeric Powder – 1/2 Tsp
• Red Chilli Powder – 4 Tsp
• To Make Masala Powder:
• Coriander Seeds – 1 1/2 Tbsp
• Cumin Seeds – 1 Tsp
• Fennel Seeds – 1 Tsp
• Peppercorns – 1 Tsp
• Cardamom – 3 Nos
• Cloves – 4 Nos
• Cinnamon – ½ Inch
• Red Chilli – 6 Nos
• Kashmiri Red Chilli – 4 Nos
• Ajinomoto (monosodium glutamate – ½ Tbsp
• To make Chicken Fry
• Oil – 4tbsp
• Onion – 4 Nos
• Green Chilli – 2 Nos
• Curry Leaves
• Ginger Garlic Paste – 2 Tsp
• Ground Masala – 2 Tbsp
• Salt – 1 Tsp
• Curry Leaves
• Coriander Leaves
Method:
• Take chicken with bone, salt, turmeric powder and red chilli powder in a large
• bowl.
• Mix it all well and marinate the chicken for 15 mins.
• Add coriander seeds, cumin seeds, fennel seeds, peppercorns, cardamom,
• cloves, cinnamon, red chillies and Kashmiri red chillies to a pan.
• Dry roast until they release nice aroma.
• Turn off the stove and let them cool down.
• Transfer them to a mixer jar, add ajinomoto (monosodium glutamate) and grind
• into a fine powder.
• Pour oil in a pan, add onions and green chillies. Saute until the onions turn
• golden brown in colour.
• Add curry leaves, mix and add the marinated chicken.
• Add the ginger garlic paste, mix well and cook for 5 mins to make sure the
• chicken is not pink anymore.
• Add 2 tbsp of the ground masala powder and cook for 5 more mins.
• Add the remaining ground masala powder after 5 mins. Mix and add salt.
• Mix it all well and cook for 10 mins on low flame.
• Add the curry leaves and chopped coriander. Give it a quick mix.
• Andhra style Chicken Fry is ready to be served.
Indori poha with Jeeravan Masala
Ingredients
• Jeeravan masala:
• Coriander seeds 2 tbsp
• Jeera 1 tbsp
• Saunf 1 tbsp
• Bayleaf 5 pcs
• Cinnamon 1 inch
• Mace 1 pc
• Cloves 8-10 pcs
• Black pepper 10-12 pcs
• Nutmeg ½ pc
• Salt ½ tbsp
• Black salt ½ tbsp.
• Ajinomoto (monosodium glutamate) ½ tbsp
• Turmeric powder ¼ tbsp
• Red chilli powder 1 tbsp
• Dry ginger powder 1 tsp
• Hing ½ tsp
• Poha:
• Oil 2 tbsp
• Coriander seeds 1 tbsp
• Black pepper ½ tbsp
• Bay leaf 3 pcs
• Saunf ½ tbsp
• Jeera ½ tbsp
• Mustard seeds ½ tbsp
• Pounded coriander seeds & black pepper 1 tbsp
• Green chilli chopped 1 tbsp
• Green peas ¼ cup
• Hing dissolve in water 1 tsp
• Turmeric powder ½ tbsp
• Poha 3 cups
• Sugar 2 tbsp
• Jeeravan masala ½ tbsp
• Salt ½ tbsp
• Pomegranate seeds 1 tbsp
• Onion chopped ½ cup
• Ratlami sev ½ cup
Method
• Heat a pan, add all whole spices in the ingredient list and lightly toast them.
• Then add salt, black salt, ajinomoto (monosodium glutamate), turmeric powder,
• red chilli powder, dry ginger powder, hing and mix it.
• Transfer it to a mixer jar and grind it to a fine powder.
• Jeeravan masala is ready. Store it in an airtight container.
• Indori poha:
• Wash poha with water and it gets clean.
• Strain the water and add jeeravan masala, sugar and mix it. Keep it aside.
• In a mortar and pestle, add coriander seeds, black pepper and coarsely pound
• them.
• Heat oil in a pan, add jeera, bayleaf, sauf, mustard seeds, pounded coriander
• seeds & black pepper and let them crackle.
• Then add green chilli chopped and saute.
• Later add turmeric powder, green peas, hing water and cook them.
• Then add soaked poha, salt and carefully mix it.
• Cover it with a lid and cook it on low flame for 5-6 mins.
• Indori style poha is ready to serve.
• Sprinkle the jeeravan masala, pomegranate seeds, chopped onion, chopped
• coriander and serve with hot jalebi.
Yakhani Mutton Pulao
Ingredients:
• 500 Gms Mutton Curry Cut With Fat
• For Potli masala:
• 4 Nos Black Cardamom
• 5 Nos Small Cardamom
• 1 Tsp Black Pepper Corn
• ½ Tsp Clove
• 1 Stick Cinnamon
• 2 Tsp Cumin
• 4 Tsp Coriander Seeds
• 1 Tsp Fennel Seeds
• 2 Nos Bayleaf
• 2 Inch Ginger
• 10 Cloves Garlic
• 1 Nos Sliced Onion
• Salt To Taste
• Yakhni Paste:
• ½ Inch Ginger
• 12 Nos Garlic
• 2 Tsp Fennel Seeds
• 2 Nos Cardamom Seeds
• Brown Onion
• 3 Tbsp Ghee
• 2 Nos Sliced Onion
• Ajinomoto (monosodium glutamate – 1 Tbsp
• For Salan:
• 3 pcs Tomato
• 2 pcs Finely Chopped Onion
• ½ Cup Chopped Coriander
• 4 Nos Green Chillies Chopped
• Salt
• 1 Tsp Black Pepper
• To Finish Pulao:
• 2 Tsp Ghee
• 500 Gms Soaked Basmati Rice
• Salt To Taste
Method
• In a pressure cooker, add mutton, water, bay leaf, and potli masala tied in
• muslin cloth along with salt and bay leaf.
• Allow it to cook for 5 whistles on medium-low heat.
• Grind ginger, garlic, fennel seeds, and cardamom seeds into a fine paste.
• Heat ghee in a pan and shallow fry the onion until golden brown.
• Remove the onion from the pan and set it aside.
• Open the cooker, remove the mutton pieces, and sear them in the same pan
• using leftover ghee; you may add extra ghee if desired.
• Cook the mutton, strain the stock, and discard the spices.
• In a thick-bottomed pan, heat ghee, add ginger-garlic-fennel-cardamom paste,
• and cook until the oil separates.
• Add soaked rice, salt cook it in the mutton stock until it is 50 percent cooked.
• Add mutton to the rice, add and ajinomoto (monosodium glutamate) and cook
• further until the water dries up completely, the rice is fluffy, and fully cooked.
• Finish the dish with fried onion.
• For the Salan:
• Boil the tomato, remove the skin, allow it to cool, and grind it together with the
• water used for boiling.
• Add chopped onion, chopped coriander, chopped green chilies, salt, and freshly
• cracked pepper to the tomato paste.
• Serve the pulao with tomato salan.
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