By Masala Magazine
Popular caterer of Pinni’s Kitchen, Pinni Bhonsle shares two inimitable recipes that are always party favourites.
I have always had a passion for art, and as they say, food is also an art form, which defines my natural transition from one to the other. I have been in the food industry for 21 years now, and prior to my passionate endeavour, I was a housewife taking care of my two sons. When my husband encouraged me to achieve my full creative potential, I began hosting fruit carving and cooking classes.
During these sessions, my recipes were often praised and appreciated by all, which pushed me to get into the food catering business. This required a quick learning of the basics of business, while I perfected my recipes. I never thought to give up, as I was always motivated by the smile on my customer’s face. However, the responsibility to deliver what my clients wanted was very stressful, especially since I do everything myself, right from the procurement up to the delivery of the product. Overall, I realised that there are no shortcuts to success, as it takes tremendous hard work, even when you mix passion with profession. I have enjoyed my journey so far, and I look forward to whatever the future holds as I reach new phases of my dream.
Pinni’s Kitchen can cater to up to 100 guests!
Call her at 081 991 2874 for further enquiries.
Serving size: 12 pieces
Ingredients for preparing
the PANEER filling:
75g of paneer
3 tbsp of green coriander
1 1/2 tbsp of raisins cut in half
2 tbsp of cashew nuts, fried and cut into small pieces
1/2 tsp of pepper powder
1/2 tbsp of grated ginger
1/2 tsp of oregano
1/8 tsp of salt
Ingredients for preparing the beetroot DOUGH:
60g of grated and grinded beetroot
300g of boiled and grated potato
50g of bread crumbs
1 tbsp of grated ginger
1/2 tsp of green chilli paste
1/2 tsp of garam masala powder
1/4 tsp of salt to taste
Ingredients for preparing the cutlets:
2 tbsp beetroot juice
2 tbsp of maida flour
1/4 cup of water
Method for preparing the paneer filling:
1. Using 15g of filling, roll them into six spheres.
Method for preparing the beetroot dough:
1. Combine the ingredients to create dough and roll them into six equal-sized 30g balls.
Method for preparing the cutlets:
1. Wrap the paneer fillings in the beetroot dough.
2. Using a small bowl, mix maida flour with water and beetroot juice.
3. Dip the beetroot balls into the solution. Remove and roll in semolina.
4. Fry and cut the sphere into two, and serve with a chutney of your choice.
Vegetarian Seekh Kababs
Serving size: 15 pieces
100g of chole (chickpeas), soaked overnight and boiled for 10 minutes
1 green chilli
1 tbsp of grated garlic
2 tbsp of sesame seeds
1/2 tsp of jeera (cumin)
1 tbsp of lemon juice
1 cup of bread crumbs
1 tbsp of olive oil
1 tsp of salt
10g of parsley
5g of mint leaves
5 tbsp of water
1 tsb of chaat masala
1 tbsp of ginger
1/4 cup of corn flour
Carrots, lettuce, cucumber and cherry tomatoes for decoration
1. Grind chole (chickpeas), green chilli, garlic, ginger, sesame seeds, cumin, parsley and mint leaves with water, olive oil and lemon juice.
2. Add salt, chaat masala, corn flour and bread crumbs. Mix well.
3. Make oblong shape cutlets and dip into maida solution (made from 1/4 cup of maida flour, 1/2 cup of water and green colouring). Roll in bread crumbs.
4. Deep fry.
5. Skewer carrots, lettuce and cucumber onto the bottom of each stick, followed by fried cutlets, topped with cherry tomatoes.